Nayu's Recipes #8 Speedy 3 veg stirfry

Sorry it's not the best picture, took it with my tablet camera.

With autumn most definitely on the way, I have plenty of meals prepared in the freezer since my body hates the cold & wet English weather so cooking is low on my agenda. Last week I needed to use up a home grown yellow courgette given to me by a family member, 

Yellow courgettes taste similar to green courgettes (at least they do to me), so green ones are good for this recipe too!

so I teamed it up with delicious aubergine and some peas to create a super speedy stirfry! 

Purple and delicious aubergine! Super yummy.

Ordinarily I like to start a stirfry by gently frying an onion, but I had none so didn't use it. I simple chopped the courgette and aubergine into quarters then sliced them. I added a bit of olive oil, and began cooking the veg. 

A smidge of olive oil goes a long way. You can use any oil, depending if you want a strong taste or a lighter taste.

The exact timing is unknown, since I did it to how cooked I like both veg. Part way through to help with the cooking I did add some water (instead of more oil) - water frying is super easy to do, and if you look it up online you'll find out all about it. I then added the peas, and let the 3 vegetables cook some more. 

Peas are super yummy, full of protein, and most people like them! I added mine straight from frozen but you can defrost them if you like

Once I was getting close to the veg being cooked to my taste I popped a microwave rice packet in the microwave, and crumbled 1 vegetable stock cube into my aubergine, courgette, and pea mix. I then added the rice once cooked, stirred it around and voila! My aubergine, courgette, and pea stirfry was ready! 

It tastes super yummy, and is an easy recipe to adapt to whatever vegetables you have. You don't have to use microwave rice, any rice will do, or if you want a change try some noodles. Whatever's in your store cupboard will be fine, and you can add whatever seasoning you fancy. Instead of a stock cube I sometimes use soy sauce and ginger, or I buy a stirfry sauce and add it. I'd love to hear what your go-to stirfry is!

I found a purple frying pan! Not mine (which is my family's and a boring black) but looks so cool! What colour would you have?

Nayu's Craft Time #117 Peach Crumble, Mushroom & Leek Quiche, Bok Choy stir fry

Saw this when search for cute kitchens - I adore happy looking clouds! Picture source.

I'm not sure how but I've managed not to do any craft over the last few days. Been busy sorting a few bits out, visiting friends, and  baking, all of which take lot of energy from me. I'm nearly back to what ressembles a normal schedule for me, which is exciting.

I didn't need to use any of these! I didn't buy them from this seller, but they are my Hello Kitty plasters!

Sunday was a long day of baking. No matter how long a recipe says it will take, I have to almost triple the time (yes it took 4 hours to do everything, excluding clearing up). I narrowly avoided burnt fingers, had lumpy cornflower mix, was convinced I was going to have soggy pastry due to it looking like the quiche mixture went over the sides, and I know there was another mishap but I can't remember what it was. What can I say - I'm very accident prone! It was heaps of fun, if extremely tiring. 

The main dish was the mushroom and leek quiche, which ended up like this. 

 It's super yummy, can be found on the BBC Good Food website. I think I used the suggested quantities, which were too much for the quiche (I've remembered the other mishap! I thought my pastry was too thick, but it was ok in the end). Back to the leftover veg and cheese, I made up some quesadillas for the freezer with the extras. ^o^ Oh and I didn't use gruyere cheese, I used smoked cheese and one with herbs and garlic in. Very yum! 

I made this too!

 I also made some stirfry - somehow the bok choy became hidden, but I promise it's in there with sweetcorn, yellow pepper and a bit of onion (I think I put onion in it...) Again it's all in the freezer, ready to have some more veg added when I want to eat it. Yum yum! 

Fresh peaches would be nice, but this is all I had to work with.

Using 2 cans of peaches I also made a vegan gluten free peach crumble! 1 friend is vegan, another is gluten free. Neither could eat the honey cake I'd made for everyone else, so peach crumble was what I ended up making. The recipe was a mishmash from ones online which I didn't save the details for. I promise it's easy though!

You wouldn't know it was vegan or gluten free either. I mean that in the nicest way, because I've tried food from both categories in the past and just didn't like them. I'm hoping next time I'll have the time to make the vegan cupcakes I want to try out, may do my usual of making them in advance and freezing them. Vegan buttercream will be interesting! 

I wish my skills extended to gorgeous and delicate looking cupcakes like these! Picture source.