Tuesday, 6 March 2012
I used to throw everything away; it wasn’t that I lacked imagination nor culinary skills to transform leftovers into another meal – I was just lazy; I used to say I didn’t have the time but my new frugal (ish) ways now demonstrate where there is a will there is always the time.
I had leftover single cream from the weekend and it was this that initiated todays cook fest J.
Currently bubbling on the stove is a huge batch of vegetable curry; its my own recipe and I am sure it wouldn’t past the muster in any Indian household, but its really tasty , has just the right amount of heat and it’s a good way to have a meat free dinner:
2 onions cut into chunks, quite rustic
Half a jar of Madras Paste (make sure its paste not sauce)
4 cans of chopped tomatoes
Bag of baby potatoes (you can use any potato cut into chunks – I’ve used baby, as a bag was discounted to £1
Tub of half fat crème fraiche (usually) but today 300ml single cream
Now I have to say that my cauli and green beans are frozen, purists would never dream of stocking their freezer with frozen veg, insisting on fresh, preferably organic etc, however I am a fan of (some) frozen veg, not only are they fresh (being frozen within a couple of hours of being picked, you really cant get better unless you grow your own), but it means I always have veg despite the fact that I work 12 hour days and shopping more than once a week is just not on the cards.
So I drizzle some garlic infused olive oil in a big stock pot, throw in the onion and cook for a minute or two – put in the half jar of paste and heat through to release the spices then I put in the chopped tomatoes; then the potatoes and simmer for 10 minutes, I then add the cauli and simmer for a couple of minutes before lastly adding the green beans and simmering for another 5 minutes – I then pour in the cream and cook through, add some salt and e voila huge batch of veggie curry – this size pan produces 8 portions, 4 very hearty meals for me and hubby, which I serve with rice or homemade flat breads – the total cost of the curry is £4.23, so per portion 52p, not bad
Cheese and Onion Quiche
I can’t claim this recipe it is a James Martin one which I have adapted (I make more pastry so I can make a couple of cheese and onion pasties as well)
Shortcrust pastry – I make mine by 250g plain flour; 150g fat (I use half lard, half butter), pinch of salt and enough cold water to bind.
350g cheese – any cheese preferably mature so you can taste but is a really good way to use up the remnants of a cheese board – mine today is just plain old mature cheddar cheese J
300ml milk – I am using cream so a very rich quiche today
Salt, Pepper and tyme – freshly picked from my herb bed
After you have blind baked the pastry – put in a layer of onion
Then add your cheese
Carefully and slowly poor in your eggy mixture and top with tyme
Bake in the oven for about 25 mins, but until golden brown on top
I used a small plate to cut two rounds (ish) and put in cheese and onion
Fold pastry and crimp
Cook in the oven – I sprinkled over some left over cheese from the quiche, save wasting it and it makes the pasty extra cheesy
So back to reality tomorrow as I’m back to work (big sigh) but at least tomorrow night’s tea (quiche) is made so we have soomething very yummy when I get home at 7pm J