Mushrooms in all forms

Today I want to give you some ideas what to do with mushrooms. If you are lucky enough to know (thanks to the area you were born) the differences between edible and unedible ones, you will probably find my post boring. If you are new to mushroom cooking, read on!

I assume that you generally have access (in your local supermarket) to meadow mushrooms. They have white caps and have gills.
I usually buy the whole box of mushrooms, as it works out cheaper in the long run.

You should put yourself in a mindset of "zero food waste". So buy only what you are going to eat and don't overstock. If you think, you will not be able to use the whole box of mushroom, read below.

Mushrooms can be used in many different ways:
1. in a mushroom soup
2. on their own, fried and served with noodles
3. in a floury pastry as a stuffing ( pierogi)
4. as an addition to simmered pork to flavour it
5. as a main ingredient of your dinner to be served with potatoes, when you can't afford to buy too much meat
6. as a cold salad to accompany any cold lunch meat

Whatever you have at home, there is always some food that can be served with mushrooms. Enjoy!

Boring leftovers

Leftovers are a pain. Why? Because there isn't enough food for the whole family, but they take space in the fridge, they occupy the bowls or dishes and more often than not, they are forgotten and allowed to go off!

So what is the solution?

Remember about them and make it your priority to eat them first. Leftovers may not look too apetizing...so make them look so.

Yesterday, we had mince meat mixed with tomato sauce and herbs. We spread it on top of pizza and served it hot. Delicious! Unfortunately, some meat was left and ended up in the fridge. And as always, there wasn't much left. Not enough for the whole family, so I couldn't make a family meal out of it.

But I decided to serve it for lunch. Boiling hot mince meat with added passata (or any other sauce you may have) served with toasts. Yum! There was just enough for two people and not too much to feel like forcing yourself to eat. We also finished a couple of sausages that otherwise would be left for never-never.

A hot cuppa to go with our meal and we couldn't ask for more.
And guess what: I don't have any leftovers in the fridge and I didn't throw any food, so I saved my pennies!

Greek cheese cake with a Polish twist

Ingredients:

2 large philadelphia cheese or full fat equivalent from any supermarket
half a cup of caster sugar or regular sugar, which is cheaper
1 lemon jelly - I use lime jelly, as this flavour is preferred
1 tin of crushed pineapple - you can buy cheaper tin of pinapple slices and crush them yourself in a blender
1 lemon
24 digestive biscuits
butter melted to make the base
1 tin of condensed milk - recipe asks for a large one, but I take smaller

Crush the biscuits and add melted butter to make the base. Place in tin and put in the fridge. Beat the cheese and sugar until light and fluffy. Mix together the juice and peel of 1 lemon. (zest), juice of pineapple and the lemon jelly over a medium heat. Allow to cool, but not set, then whip condensed milk until thick, add jelly mix to the cheese and condensed milk. Mix well, then fold in crushed pineapple. Pour into dish with the biscuit base. Set in the fridge overnight.

This cake can be decorated with kiwi slices placed on top.

Delicious home made pumpkin soup

Ingredients:

• pumpkin (1kg)
• 1 chicken stock cube
• 1 large apple
• 1 large onion
• curry powder to taste (1 tea spoonful)
• paprika powder (1/2 tea teaspoonful)

Dice apple and onion and fry. Add curry and paprika. Put it all in the pot. Add dissolved chicken stock. Add diced pumpkin (without skin or seeds). Pumpkin should be all covered by stock. Simmer until soft. When soft, cool it down and blend it in a mixer. Serve with toasts or bread.

Mexican soup

2 chicken breasts - diced
red pepper-diced
green pepper -diced
1 onion, diced and fried with the bacon
1 tin of sweet corn
1 tin of kidney beans
chicken stock cube
around 250 g of lean bacon

Boil the chicken with 1 carrot, celery and parsnip. Once tender, take the veg out (can be used for salad), add diced pepper, sweet corn, onion, beans, dissolved chicken cube and diced bacon. Mix it all and simmer. Add tomato sauce to taste. Serve hot with a slice of bread.

Vegetable from the soup - diced them; once cold, add 2 spoonfuls of mayonnaise. Serve with any cold meat as a salad.

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