I’m one of 40 bloggers participating in the Pick n Pay Freshly Blogged Challenge. Each week we’re presented with a grocery list of ingredients from which we are to conceptualise a dish. We are allowed to omit one ingredient (apart from the featured ingredient) and, depending on the week, are able to add on one or two other items. Oils, flours, sweeteners, basic seasoning, raising agents, some dairy, eggs and stock are considered open pantry and can be used as required.
This week’s challenge, Frozen Assets, had us take on;
- 2 packets (500g each) Findus Wok Thai vegetables (the headline act)
- 1 roll (500g) PnP phyllo pastry
- PnP cook additions crushed garlic, ginger and dhania paste
- PnP 2-minute noodles (any flavour of your choice)
- 1 orange
- 1 pineapple
After much umming-and-ahhing-to-springroll-or-not-to-springroll, I came up with this dish, Thai-Veg Phyllo Pies with Crispy Noodle Lids, in which I reinterpret a basic béchamel sauce using coconut milk infused with orange zest to complement the vibrant vegetables in the Thai veg stir fry filling.