As we have divided up the leftovers for lunches we haven’t used much of the bread I bought. Luckily I put it in the freezer, so it won’t go moldy like last time when I ended up throwing half a loaf away.
Spinach tortilla tonight using the last of the potatoes. I prepare a salad with it too, and the alioi. I also try the chocolate kidney bean sauce from online. Using the 1/4 tin I’d saved from the burgers. Our fridge has loads of little pots and foiled parcels filled with leftovers.
Porridge with raisins
Leftover shepards hotpot or cauliflower cheese or cheese rolls
Spinach Tortilla with salad & choc bean dip, Aloli and ketchup dips
Chocolate chip cookies or brownie and an orange
250g baby new potatoes
1 small red onion
1 teaspoon fennel seeds
2 cloves garlic
a few sprigs of fresh rosemary
5 free-range eggs
200g frozen spinach
Defrost the frozen spinach.
Chop the potatoes into 1cm chunks, and put them into the medium ovenproof frying pan with a glug of olive oil and toss.
Halve, peel and roughly chop the red onion.
Once the potatoes have a good colour, add the onion to the pan along with the fennel seeds and mix well.
Once the potatoes are golden crush 2 unpeeled cloves of garlic into the pan.
Pick most of the rosemary leaves and toss into the pan and stir. Season with a good pinch of salt and pepper.
Whisk the eggs in a small bowl, mix in the spinach and add to the potatoes. Turn the heat up to medium. Once the eggs start to set around the sides, scatter the rest of the rosemary leaves on top and put under the grill on the top shelf for 3 to 5 minutes, or until set, golden and fluffy.
Serve with some salad.
When making a salad for these meals, try to use ingredients that would go with the flavours. Try not to always use the same ingredients.
You could add chopped apple or orange to add sweetness, or thinly sliced red onion for colour and spice when cooking Greek or Indian food. If you grow herbs, you could add mint or basil too.
Sliced carrot works well with any salad and adds colour. The brighter and the different mixture of coloured vegetables you use the healthier it’ll be.
A cheap and easy way to make a salad dressing is to put 3 tablespoons of olive oil to 1 tablespoon of balsamic vinegar. Add a little salt and pepper in a clean, used jam jar, then shake well with the lid on. Taste and add any of the ingredients to your liking.
You can vary this dressing, by adding lemon or orange juice or mustard. It’s so much cheaper than shop bought, and you should have most of these items in your larder. It’ll keep for a week or so in the fridge. Just give it a good shake before using.
Kidney Bean Side Dish
Adapted from a Jack Monroe recipe
Makes a small side dish
A pinch of salt and pepper
100g canned kidney beans (leftover from the burgers)
1 tablespoon tomato puree
1/2 square dark chocolate
A pinch of cumin
Cover the kidney beans and pop them in the microwave on full power for 30 seconds so they are slightly soft and splitting and can be mashed a bit later.
When the beans are hot and soft, drain them and stir in the chocolate (it will melt against the hot beans), add the cumin, and tomato puree. Season lightly and set to one side.
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