Saturday 4th June 2011
This dish started life as a soup when I first made it a month or so ago. I froze the left overs and when defrosted, it had miraculously thickened up and was the perfect consistency to be matched with rice.
I’m in the process of trying to run down the freezer before the summer. I like to do this before we head off on holiday so the people we house swap with have space to put there stuff. Also, having Mum & Dad here I’ve been unable to cook for 5, portions-wise that is, and instead have cooked for at least 10 people. Needless to say I have a substantial amount of left overs that need to be frozen. So watch out for repeats over the next few weeks.
But the star of the show here though, was the sautéed courgette.
I sliced up the raw courgette into strips and sautéed it for about 2 minutes in sesame oil. Quick, easy & very tasty.