Leftovers

I used to feel bad whenever I make quiche for instance, because it means that I'll have to throw the bits and pieces of puff pastry away after they get cut to match the size of the quiche pan. Well, no more of that! I stumbled upon a recipe for seaweed rolls from a Women's Weekly Japanese cookbook.

So last week I made chicken pie, and seaweed rolls. The rolls call for 2 pieces of puff pastry, roasted seaweed cut into tiny strips, a dash of sea salt, some caster sugar, roasted sesame, cheese and melted butter. It was quite easy indeed. Both of these two dishes went into the oven together, and at the end of 30 mins we got both lunch and tea time treat.


The seaweed rolls do not look great, but a combination of seaweed, cheese and butter made it taste delicious. Not to mention the sea salt flakes which made it both savoury and fragrant.

After making the seaweed rolls, I had a whole lot of seaweed sheets in the pack. Although they come in a resealable pack, nothing beats eating it fresh on the day it was opened. I had slices of avocado, crab sticks, strips of omelette, unagi and vinegared rice laid out on the table and we had a DIY sushi session.


My favourite combination...