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!
Tuesday, 6 December 2011
Monday, 14 February 2011
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.
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.
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