Dinner tonight was kai choy (mustard leaves) with stuffed tofu, chillies, bittergourd, broccoli, ladies fingers. I made the soup base by frying lots of garlic, some chopped dried prawns and silverfish. I added water, simmered it for 15 minutes to let the flavours develop, added a tiny blob of organic veg stock and finally added vegetables and stuffed stuff. Boil lightly for 5 mins and serve. Had some fiery chillies with soy sauce on the side. It was good! The kids had pasta with chicken, mushroom, bacon cream sauce. We were all very happy and contented after our dinner, Mark went on his PS2, I did some homework while watching Jamie Oliver, and Hazel did some painting. A silent and satisfied and full family.
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