being thrifty, fEAsting, meal planning, nEAtening, rEArranging, recipes, trEAsury

The Friday Feast…

A weekend at home at last – I felt so exhausted this morning that it took quite a while to get myself into gear – so my Friday Fling today was a sit down job and I went through a pile of magazine cuttings labelled ‘Home and Cottage decor’ and threw away any unwanted articles and outdated pictures.

Once I regained some energy to tackle my Friday Tidy I concentrated on getting my kitchen back to a presentable state and in the process I checked the fridges for leftover food.

I am always looking to be as Thrifty as possible and I hate waste so I make Friday my use it up day.  I was quite pleased with myself when I discovered there was nothing to throw away – in fact I was worried that I might not have enough food to make an evening meal but I always enjoy the challenge of making a meal from whatever I have leftover.  We have had some strange concoctions over the years!

In the Fridge

I found a few sticks of celery, a handful of cherry tomatoes, a bag and a half of carrots, some sweet potatoes and 1 egg.  I also needed to use up the end of the jar of tomato paste and the very end of some cheddar cheese.

In the Vegetable Rack

I had onions and a new bag of baking potatoes.

In the Store Cupboard

I had a bag of mixed nuts getting to the end of the best before date and a few slices of bread in the bread bin.

After looking through my recipe folder I decided on a Walnut and Tomato Slice – a recipe which surprisingly incorporated all the above items – I should also have put in a red pepper but I had to make do without.  I baked the potatoes and had peas from the freezer and made a little gravy.  I left the sweet potatoes for tomorrow to make soup with the full bag of carrots and more onions.

This was the result and below is the recipe.

Walnut and Tomato Slice

4oz Wholewheat breadcrumbs

4oz Walnuts ground (though mine was a mix of walnuts, hazelnuts, Brazil nuts and almonds).

2 Stalks of Celery chopped (I actually used the left over 4 and it was still fine)

1 Onion finely chopped

4oz Carrot finely chopped and part boiled or steamed.

1/2 red pepper chopped

1/2 tsp Thyme

1/2 tsp Sage

1 free range egg, beaten

2 tbsp Tomato Puree

1 tbsp olive oil

Ground black pepper

a little salt to taste

2 Tomatoes thinly slice (I used Cherry tomatoes cut in half)

1 tbsp Sesame Seeds (I used a sprinkling of grated cheese as an alternative).

  • Cook the onion and celery together in the oil and add the red pepper until soft.
  • Mix the breadcrumbs, nuts, herbs, salt and pepper, tomato paste and egg in a large bowl.
  • Add the onion and celery mixture and bind all ingredients together. 
  • Turn mixture into a greased loaf tin and press down (Tip: place a greased strip of greaseproof paper running along the bottom and up the two ends of the dish for ease of turning out after cooking).
  • Arrange the tomatoes along the top, sprinkle with sesame seeds or cheese.  Cover with foil and bake for 25 minutes at Gas mark 6 (200C or 180 Fan Assisted) remove the foil and bake for a further 10 minutes.
    Serve hot or cold

It was delicious and could be adapted depending on what you have available – next time I might throw in some mushrooms.

Have a good weekend – lets hope the weather is fine.

 

fEAsting, meal planning, recipes

The end of the week budget meal…

Otherwise known as the ‘throw it all in and use it all up’ and see what you get!

By the end of the week I find that I have an assortment of bits of vegetables that are leftover and not wanting to waste anything I either adapt a recipe or just create something new (a bit like they do on the TV programme ‘Can’t Cook, Won’t Cook’ when presented with an assortment of items).

This is what I had left today to use up – I named it Hearty Chickpea Stew – it was quite delicious and very filling.  I will definitely make it again.

From the fridge or vegetable rack

  • 1 Leek
  • 2 small and almost sprouting onions
  • A few ends of celery
  • A handful of new potatoes
  • A medium sweet potato
  • 4 small carrots

From the store cupboard or pantry

  • I can of Chickpeas
  • a few slices of bread

Plus a few staple items

  • Add 1 tablespoon Olive Oil, 1 Kallo Tomato Stock cube, a scoop of Tomato paste, salt and pepper and a pinch of mixed herbs.

To make

  • Gently cook the onion , leek and celery together in the olive oil until soft.
  • Add chopped / diced vegetables
  • Add Tin Chickpeas (well rinsed)
  • Add stock to cover veg, tomato paste and seasonings
  • Bring to boil and simmer for about 30 minutes

Serve hot with crusty or speciality bread