Spring is here…sort of. It was at least on the weekend, 32 degrees and blue sky, then yesterday I had to get the doona’s out again as it was about 12! There’s something about spring that just makes me feel like clean eating, new habits, reinventing and trying harder (at what I don’t know!).
So, I took a bad instagram picture last week of these veggie wraps I made and people seemed to like them, so I thought I’d knock up the recipe properly and get out the good camera to take some real photos. This is the result. As you can see the sun was shining. And I ran out of zucchini and had to use cucumber, but I wouldn’t recommend it. Even though I squeezed all the juice out, it was still a bit damp. Trust me the zucchini is much better.
You guys (all one of you!) are going to think I love lemongrass, but I’m just being efficient, having purchased a couple of sticks of lemongrass and a big bunch of coriander at the markets last Friday.
I’ve been cooking lots of vegetables for the wee one lately and as they cook forever, they leave lovely stock. So I’ve been storing it up as vegetable stock and that’s what I’ve used here.
In regards to the lemongrass, it really needs a good bashing to release the aroma and the flavours. Don’t use the back of your knife to do this. I’ve learnt the hard way and snapped one of my Global’s in half. No, I’ve been using a marble (that sounds so luxe, ok it is really!) rolling pin. Any old rolling pin will do, just bash the lemongrass on a sturdy chopping board and then chop it up.
Once you’ve chucked all the vegetables in the saucepan and turned it down to a simmer you set the timer and wander off to do something useful.