I’m starting to get tired.
Does any one else get that end-of-year-run-out-of-steam, or is it just me? Regardless, it’s here, and I haz it.
A million things to buy, functions to attend, things to cook, people to see, loose ends to tie up and and and… I just want to stay in bed and watch The Inbetweeners. Possibly with a big glass of cider on ice.
In my desperation to be organised, I’ve become… Well… A little manic.
First, there are the lists. Post-its everywhere, to remind me of places I need to be, the things I need to remember to buy, things that need to be accounted for.
Then, there’s my idea of ‘time management’. I use that term loosely, because if you know anything about me, it’s that I have the attention span of a gnat. It’s how I justify hours trawling the net for
food porn menu research, buying every cooking magazine/book that I lay eyes on, closing my eyes when I hand over my credit card at Kikki-K (for stationery. How do I get organised without many, many pretty notebooks and folders? HOW?) and the copious amounts of online shopping that has to happen.
Shut up, that’s my logic and I’m sticking to it.
My lunch breaks are now not my own, they’re spent buying wrapping paper, or trips to the post office, leaving my leisurely lunch in the dust.
So, I thought I’d make life a little easier for myself (getting organised and all), and make up a stash of perennial favourites, rice paper rolls. These are to be stashed in the fridge at work for ease of snacking. Booya.
These are much easier to make than expected. Also, totally flexible for ingredients (The minute I figure out how to turn these into a dessert, you’ll be the first to know), so throw in whatever you like. I hate avocado and cucumber, which makes buying pre-made rolls a little tricky sometimes. Throw in a little marinated meat or tofu, and you have yourself a winner.
Lime and Pepper Beef Rice Paper Rolls
200g beef, thinly sliced
60ml (1/4 cup) fresh lime juice
1 tsp finely grated lime rind
1 long red chilli, seeded, finely chopped
1 tbs fish sauce
1/2 tsp freshly ground black pepper
1 tbs brown sugar
rice paper wrappers
rice vermicelli noodles
Whatever vegetables/tofu you like (I used lettuce, thin carrot strips, bean sprouts and coriander)
Place beef in a bowl. Combine lime juice and rind, chilli, fish sauce, pepper and sugar in a bowl. Add the mixture to beef. Turn to coat. Marinate for 10 minutes.
Sauté beef strips in a hot pan for around 3-4 mins, or until done, and cool.
Cut up any vegetables you are using, and cook noodles according to packet instructions.
Soak rice paper sheets in a bowl of tepid water until soft (around 2 mins), remove from water and place on a clean, damp tea towel (this will stop them from sticking to the bench/tray/place). Place a couple of beef strips, noodles and whatever vegetables you like slightly left of center of the wrap.
Fold over the closest edge, roll once, fold in each edge to form a parcel,and continue rolling to form the rice paper roll.
Pretty much the easiest thing ever.
Though, I’m warning you now, those wraps are delicate. So be gentle with them, to prevent ripping, tearing and losing your shizz in the middle of the kitchen, resulting in your housemates thinking you’re having a breakdown. This didn’t happen to me, I don’t know what you’re talking about.