I finally decided what to do with a leftover jar of sardines in oil where only the olive oil and a few flakes of sardines were left. I also discovered a lone anchovy captured in a jar of cloudy olive oil.
Have you tried infusing alcohol with herbs and if so, have you tried creating cocktails with it?
Carrying a food container with you is also handy when you visit friends and there is a lot of food left after dinner or a brunch. I often find people struggling to bag something after entertaining.
A slight twist on the caffè sospeso tradition that maybe we could apply that to our shopping.
It's actually a very quick and simple supper. All you need to do is thin the leftover sourdough starter with a little water so it has the consistency of thick cream.
In a few years time recipes that make use of the rind will appear regularly in recipe magazines and cookbooks.
Wilted is probably not good enough for a salad anymore in most cases, but good enough for a tart filling.
The French have a tradition of making a tart out of leftovers. The pastry shell can hold pieces of roasted meat, vegetables that don’t look so fresh and appealing anymore, a selection of herbs that look a little bit wilted.
People are starting to learn about the versatility of watermelon.
When it comes to leftover yolks and whites, the whites will certainly outnumber the yolks in most households.
I thought the tartness of the sourdough would work very well with the sweetness of the dates.
The risotto was delicious...all the wonderful flavours of spring!
The dough was a bit wet and difficult to get out of the proving basket and I surely have a lot to learn, but the finished loaf had a wonderful crackling crust and decent crumb that are not so easy to find in many loafs you buy at the shop.
There was a loaf of sourdough that was stale already, so I intended to try a savoury bread and butter pudding.
Lemons are such a versatile ingredient and seem to be so frequently used in most kitchens, it seems unlikely that you ever have any leftover.
Everyone knows that they are absolutely edible, but we go for the soft tender florets, because that’s what most recipes ask for.
When a recipe asks for the juice or flesh only, I make sure I first thinly shave off the peel or finely grate it before juicing or splitting up the segments.
When trying to save something from perishing I don't want a long list of things I have to go out and buy.