As we continue to strive to
feed the ever hungry mouths that we feed and also having to keep their palates
tickled with new flavours and interests, save but for sinking to the ‘same old’
I thought I’d mention this tiresome dilemma. Left-over’s in the fridge - and
not quite enough to go around. I am often trying to see what I can use up
successfully and prevent it being condemned to the bin.
A ratatouille leftover the
other night was extended with the addition of some cut up cooked sausages,
crispy bacon bits some extra Tomato Sauce(Ketchup) and Penne Pasta. New
Potatoes take on a new dimension when tossed with Pesto – green or red or
roasted and tossed in a little Marmite. Cream Cheese can often be used instead
of Cream to make a Sauce for Grilled Meats or Pasta. Add some Grain Mustard/
Honey or Pesto.
A few leaves and a Salad. How
about sliced mushrooms (uncooked) – Feta Cheese –cubed. Fresh Beetroot grated.
A carrot – grated. Apples. You could even blanch some vegetables like Kenya Beans
or even open a tin of pulses like Flageolets or Cannelli. I like to mix them
with a tin of Tuna – Spring Onions/Cucumber/Avocado/Tomatoes.
The store cupboard of course
can be a cornucopia of inspiration. Tinned chopped Tomatoes, Packets of
Stuffing Mixes, Pulses Dried and Tinned, Soups particularly like Mushroom, Tomato
and Bisque. Sometimes a mix can help like a Pizza Mix or Crumble topping for
speed. Breadcrumbs can also inspire either for toppings or coating. Great for
croquettes or cakes such as fish cakes or ham cakes. Cold rice can be turned in
to arancini. Instant Potato or Ground Rice for thickening can add texture and
bulk.
For a quick dessert
Yoghurt and Honey Cheesecake
1 Flan ring – about 6 -7 inch
round
Cream together – 175g Cream
Cheese and 150g Natural Low fat Yoghurt
Add 1 tsp Vanilla Essence – 2
Tbsp Thick Honey – 2 tsps of Lemon Juice
Make sure they are all blended
thoroughly.
Put into flan case – top with
berries of your choice or a mixture and chill.
