Monday, November 17, 2008

Frugal Fare Challenge Day 2: Sunday

Sunday was an unashamed 'let's use leftovers' day. My challenge continued.

Breakfast (storecupboard): a little muesli; scrambled eggs on toast with roast tomatoes.
Item from weekly shop: 2 eggs

Lunch: Sausages with Bubble & Squeak and Beetroot
I cooked up some sausages I'd bought - not too kooky - and then I remembered that I had some leftover mash potato in the fridge. Out it came, to be made into a curiously successful take on Bubble & Squeak, but rather than using cabbage I used...cauliflower. Today I may well have entered into the realms of using-up-food-and-creating-dishes-that-only-I-would-eat, but only others can judge that...! I served it with the last remaining beetroot to polish it off.
Item from weekly shop: sausages; Fridge/Storecupboard: all other

To make Bubble & Squeak - both my own rather eccentric version and the usual with cabbage:

A small bowlful of cold, leftover mashed potato
A dollop of butter
Salt & Pepper
a handful of either chopped, sliced cabbage or several florets of cauliflower
Seasoned flour
Oil to fry

Plunge the cabbage/cauliflower into boiling water and boil for 6-8 minutes until tender. Drain and leave to cool slightly.
In a bowl, beat up the potato with the butter, and season generously. Tip the cab/caul into the potato mixture, and stir in. Take a generous handful of potato mixture out of the bowl and with your hands form it into a patty shape, dipping the patty into your seasoned flour mixture.
Heat some oil in a small frying pan and when hot drop your potato patty into the mixture. Cook on both sides (about 3-4 minutes) until golden. Very World War II.

I'd love to say I took a glorious photo of the above, but sadly twas not meant to be and my camera just wouldn't do it justice. I think it might take better photography skills than mine to render sausages appetising you'll just have to imagine a colourful, vibrant dish!

Dinner: A different version of yesterday's Chicken Pilaff
I softened half a leek gently for about ten minutes before adding in the remains of my pilaff from yesterday, and chopping another generous handful of parsley to pack it full of iron. Delicious, economic and lots of my daily dose of vegetables. A success in my book!

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