I discovered some broccoli florets at the bottom of my vegetable drawer in the fridge that were about a week old and the tips were yellowing. I didn't want to throw them away (broccoli is SOOO good for you!) but they weren't at their best so decided to use them to make some broccoli soup using vegetable stock I had made earlier. If you don't have any home made vegetable stock (which freezes very well) then use a good brand like Marigold to make up the half litre you will need.
Approx 500 ml vegetable stock (see below for recipe)
1-2 tablesp. extra virgin olive oil
1 onion finely chopped
1-2 cloves garlic, crushed
Approx 150-200g broccoli florets, finely chopped
1 small - medium potato, finely chopped
Nutmeg
Salt & Pepper
Grated Stilton (optional)
Fry the onion and garlic in about 1-2 tablesp. of olive oil until soft and translucent over a medium heat. Add the broccoli and potato and fry for another 2 - 3 minutes. Add the stock, bring to the boil and simmer for around 12-15 minutes. Season with some grated nutmeg and salt and pepper, then blitz in a food processor or blender until smooth.
To make it extra special, crumble in some grated stilton before serving.
Vegetable Stock Recipe
1 onion quartered
1-2 carrots quartered
1-2 sticks celery (with leaves) chopped into 3 or 4 pieces
Small handful parsley
1-2 bayleaves split
a few peppercorns
Any green leaves from cabbage or sprouts lurking in the fridge (optional)
Few bits dried mushroom (optional)
Put everything in a large pot (approx 3 litres). Bring to the boil and reduce to about half to a third of the original amount. Use as required.
Tuesday, 1 October 2013
What to do with left over salad? MAKE A SAUTEED SALAD PASTA!
I hate throwing food away - don't you? It's criminal when there are so many others who are starving or survive on so much less.
I love morphing leftovers into a delicious meal. Unless I own up to the fact, my friends and family seem none the wiser!
One Thursday, I had made some lunch for myself and Charlie (the other half) - a simple salad of lettuce, tomatoes, peppers and red onions that I had refrained from dressing until the last minute, to be had with some ham or some such other meat or cheese as I might have found in the fridge. As it happens, Charlie decided he had to dash off somewhere and didn't have time for lunch. The salad was covered with clingfilm and put away in the fridge for later use.
We then went away for the weekend to Manchester (I had forgotten all about the salad) and when we returned on Sunday night, I opened the fridge to discover the salad still sitting there - none the worse for its 3 day dormant habitat. We needed a quick supper and so I decided to to cook the salad to dress up some penne! Here is the recipe:
To serve 2:
Penne or other pasta - enough for 2.
Left over salad of:
Lettuce (in this case Romaine but any lettuce is fine)
Sliced tomatoes (at least two)
Sliced red onions (1)
Sliced Peppers (1)
Add
Chopped Chilli (1/2 to 1)
Chopped (or crushed) garlic (1)
Fresh Thyme Leaves (approx 3-4 sprigs) (I had some in the fridge but 1/2 teasp. dried will substitute)
Copious amount of extra virgin olive oil
salt and black pepper
1. Get water on the boil for the pasta.
2. Start by dropping a couple of tablespoons of olive oil in a heavy based pan or fry pan and under a medium heat start to fry off the chilli and garlic till soft.
3. When the water in the pan is boiling drop in the pasta and cook for approximately 10 minutes.
4. Once the chilli and garlic look soft, drop in the salad (minus the lettuce - you will need to pick this out beforehand).
5. Continue to cook over a low to medium heat until the tomatoes start to break down and the peppers soften. Add more olive oil if you think it needs it.
6. After about 5-7 mins, add the lettuce and continue to cook until the lettuce is wilted (a minute or two). At this point take off the heat and keep covered if the pasta isn't quite ready.
7. When the pasta is cooked to "al dente", drain and tip into the pan with the cooked salad. Toss around, adding a drizzle of olive oil and some salt and pepper.
8. Serve immediately in warmed bowls, topped with some freshly grated parmesan.
DELIZIO!
I love morphing leftovers into a delicious meal. Unless I own up to the fact, my friends and family seem none the wiser!
One Thursday, I had made some lunch for myself and Charlie (the other half) - a simple salad of lettuce, tomatoes, peppers and red onions that I had refrained from dressing until the last minute, to be had with some ham or some such other meat or cheese as I might have found in the fridge. As it happens, Charlie decided he had to dash off somewhere and didn't have time for lunch. The salad was covered with clingfilm and put away in the fridge for later use.
We then went away for the weekend to Manchester (I had forgotten all about the salad) and when we returned on Sunday night, I opened the fridge to discover the salad still sitting there - none the worse for its 3 day dormant habitat. We needed a quick supper and so I decided to to cook the salad to dress up some penne! Here is the recipe:
To serve 2:
Penne or other pasta - enough for 2.
Left over salad of:
Lettuce (in this case Romaine but any lettuce is fine)
Sliced tomatoes (at least two)
Sliced red onions (1)
Sliced Peppers (1)
Add
Chopped Chilli (1/2 to 1)
Chopped (or crushed) garlic (1)
Fresh Thyme Leaves (approx 3-4 sprigs) (I had some in the fridge but 1/2 teasp. dried will substitute)
Copious amount of extra virgin olive oil
salt and black pepper
1. Get water on the boil for the pasta.
2. Start by dropping a couple of tablespoons of olive oil in a heavy based pan or fry pan and under a medium heat start to fry off the chilli and garlic till soft.
3. When the water in the pan is boiling drop in the pasta and cook for approximately 10 minutes.
4. Once the chilli and garlic look soft, drop in the salad (minus the lettuce - you will need to pick this out beforehand).
5. Continue to cook over a low to medium heat until the tomatoes start to break down and the peppers soften. Add more olive oil if you think it needs it.
6. After about 5-7 mins, add the lettuce and continue to cook until the lettuce is wilted (a minute or two). At this point take off the heat and keep covered if the pasta isn't quite ready.
7. When the pasta is cooked to "al dente", drain and tip into the pan with the cooked salad. Toss around, adding a drizzle of olive oil and some salt and pepper.
8. Serve immediately in warmed bowls, topped with some freshly grated parmesan.
DELIZIO!
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