Curry Chia Damper bread

Mix self-raising flour and water, gradually adding the other ingredients (I used only just enough oil to ease mixing and a a of tablespoon of curry powder for cup of flour) until the texture is thick but only just runs off the spoon by itself. Then bake in a preheated 180 ° C conventional oven until browning.

Vietnamese style cold rolls

I had leftover fish curry, so I decided to use some of it to make Vietnamese style cold rolls. I used 30 g rice paper, 50 g rice noodles, lettuce and as much fish as I needed (not much at all). I prepared the rice paper by dipping it into a bowl of boiled water. I made about 3-4 rolls, which was very filling and about 500 calories. I put all the leftover noodles and lettuce in a bowl in the fridge to have cold rolls later. The little container of what looks like sand is actually toasted rice. I think you make it by roasting rice in the oven for a while, then crushing it with a mortar and pestle, though I'm not sure because my Cambodian housemate made it for me. It adds a little satisfying "crunch" to the rolls. Cold rolls has become my favourite way of using up leftovers, mainly those cheap rotisserie chickens I have been getting cheap on the way home via the supermarket late at night.