Never a leftover, leftover
Think about what you’re going to have for supper tonight: what’s it going to be? That new salad you read the recipe for on Saturday? A risotto – but you’ve got no rice & no wine, & … shit isn’t going to happen. So you buy the same multipack of peppers, the baby corn, the pricey pre-cooked noodles. Yawn.
What about that half a packet of feta in your fridge that’s threatening to get that red mould around the side? That couple of spoons of bolognese from supper 2 nights ago? Well … but … is it safe to eat? What if you’ve not got much time? Or you have time but … you’re just a bit stumped for an idea?
A combination of gluttony, skintness & sometimes unhinged desire to feed my family home cooked meals means I have worked out the answers to your questions time & time again.
The two pieces of equipment you’ll need (apart from, you know, oven/saucepan/spoons) are an electric whisk and immersion blender. No food processors, no stand mixers, no thermopots. They’re great but they take up space in small kitchens and are very expensive to buy.
Follow me here & @StorrCupboard for more tip and pics.
Thank you! Ann x
Posting weekly, I give you three options for turning your StorrCupboard leftovers into the main event. You will save money. You will stop being part of our huge food waste problem. And you might learn a thing or two.
A few tools are helpful for making the most of your leftovers, though no Kenwood Chefs or Thermomixers here. Save your cash for something more exciting, like wine.
Salt & pepper
Simple ingredients, flavours and spicings. Nothing too dramatic I hope. Sometimes providing a meal is about making the most out of what needs eating, quickly.
Veg, fruit, meat
Lots of veg, lots of carbs, lots of fruit. A little meat and fish. We all know that eating a lot of veg is a great idea, so most of my receipes use loads and loads a veg.
A few, cheap, tools are every cook’s friend. A. Cheap immersion blenders, measuring jugs in a couple of sizes and mixing bowls – all cheap and will make your life so much easier.
Got a question? Ingredient you need help with? Get in touch: