This is a log of my improvised using up of leftover food and ingredients, in stripped-down recipe form. It will be updated sporadically in tandem with my eating habits.
I would like to invite contributions of recipes from one and all; all are encouraged to use the page in the same way that I will be.
Bubble and Squeak #1
Ingredients: bowl of leftover boiled potatoes, carrots, courgettes; half an onion; 3 spring onions; butter and sunflower oil.
This doesn't really require a recipe, but my bubble and squeak is subject to varying levels of success, and so I mention it here with the intention of one day making it really well. This time I fried sliced onion and spring onion in butter, then added a little oil. Having sliced the potatoes thinly I added these and a few minutes later the pieces of carrot and courgette, chopped a little smaller than when first cooked. A couple of minutes later I mixed and mashed the contents of the pan and continued to fry until uniformly hot. This seemed reasonable, but fell short of the glorious brown bubble that most caffs have down to a tee. More butter perhaps? I will work on this..
I cut into a mango this morning to find it starting to rot, and initially considered getting some bananas and combining them into a cake, but with the weather being amazing I wanted ice-cream. Making semi-freddo avoids the hassle of making ice-cream. It's not the same, but it's great in its own way.
Ingredients: unhappy mango, peeled and de-stoned, very finely chopped; 2 eggs; 250ml double cream; two tablespoons of caster sugar.
This is a three-bowl affair. A bowl-ache.
Bowl one: combine the sugar with the egg yolks and beat until pale. Pass the mango through a sieve and combine with the egg yolk mixture.
Bowl two: whip the cream to soft peaks.
Bowl three: whip the egg whites to stiff peaks.
Fold the contents of all three bowls together, finishing with the egg whites, doing so quickly to keep as much air in the mixture as possible. Place in a container in the freezer and freeze for 4 hours.
Jellied liquor from pickled red cabbage
A while ago I pickled some red cabbage according to this recipe at the UKTV Food website.
After I had eaten the cabbage, delicious juniper and anise-infused vinegar remained. For a while I was combining it with olive oil to make dressings, but this wasn't all that successful, so I've decided to jelly it to serve as a condiment. I used leaf gelatine (instructions on the packet), but you could certainly pursue a vegetarian option such as agar agar.
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