Use your leftovers

Leftover tips & recipes

Good morning fellow foodies. I hope you all enjoyed your Christmas? you are probably feeling a few kilo’s heavier & a few pounds lighter today!! To address the balance, here are a few tips & recipes to help you use up those leftovers. After all, do you really want your hard earned cash, dumped in the bin?

If you were up early enough, you will have heard me on The Graham Rogers, Morning Show BBC Radio Wiltshire at 8.50 this morning, sharing these ideas, with the good people of Wiltshire.

TURKEY  (cooked)

Left over turkey breast can be sliced into finger sized strips, dipped in beaten egg & tossed in a mixture of Polenta & grated parmesan. Leave in the fridge for 30mins. Fry lightly in olive oil, turning once & serve with a dip of pesto, mixed with mayonnaise, for the Italian touch.

If its Spicy you are after. Follow the above, but replace the ingredients as follows: Dip in beaten egg & a Tbspn Soy Sauce & coat in sesame seeds. Serve with sweet Chilli Sauce.

Boil some macaroni. Make up a cheese sauce, or use a can of Campbells condensed Tomato Sauce. Layer in a casserole, Macaroni, cooked turkey chunks, chopped peppers, sun-dried tomatoes, olives etc. Finish with a layer of macaroni. Pour over the sauce, or soup diluted with a little of the Macaroni cooking liquid & sprinkle with grated cheese. Bake in a medium oven for 20-30mins.

CHEESES – SALAMI – HAM ETC

Place left over cheeses in a food processor, with chives & some butter. Process until smooth. Pot in small ramekins, seal with clarified butter & serve as a spread. (For adults, use stilton & a couple of Tbspns Port)

Recipe for savoury Truffles can be found by clicking the blue link.

Savoury Truffles Love your Leftovers

VEG & SALAD

How about a different take on that Boxing Day Bubble & Squeak. Whisk yourself up a Breakfast Frittata

leftovers, fritatta, roast potatoes, cheese, pigs in blankets
Left overs. Breakfast Frittata

Have you looked in the salad drawer? I bet a sad looking lettuce & cucumber, lurk there, together with a few spring onions, the odd pepper & that bag of healthy shoots, that would go with….. you can’t remember what!
Well dig them all out, heat some oil in a large saucepan & throw them all in. Saute for a few minutes with a tspn cumin, add some veggie or chicken stock & bring to the boil. Simmer for 30mins & blitz with a hand blender. Season & serve with a spoonful of Greek yogurt on top.

veggie soup,lettuce,cucumber,cumin,yoghurt
Left over Veg soup

CHRISTMAS PUD & CREAM
Got an ice-cream maker?
Make a basic custard mix, allow to cool, stir in 500ml double cream & 1 tbspn Brandy. Process according to your manufacturers instructions, 10 mins before the end of freezing time, crumble in Christmas Pudding, or any meringues you may have left over.

Ice cream,leftovers,cream.custard,christmas pud
Christmas Bombe

That it foodies. Hope you have found some inspiration to use up those leftovers. Have a great Boxing Day & Happy New Year.

Merry Christmas

Christmas Countdown 22 Recipes for a Merry Christmas

If you have been. Thank you for reading. This concludes the 22 recipe Christmas Countdown. All thats left for me to say is “I hope you have found these recipes useful & you have enjoyed, reading these blogs.

Click the photos below to take you to the individual recipes. OR the blue link below will take you to all the recipes, mentioned below in the drop down menu of Christmas Countdown.

WISHING YOU ALL A VERY MERRY CHRISTMAS & A HEALTHY & HAPPY NEW YEAR

Stollen Pudding

Leftovers recipe

If you are lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over, along with some drops in the bottom of your liqueur bottles!!!!

For this leftovers recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

Ground Almonds,Marzipan,Marzipan recipe,Cake covering,Icing
Christmas Stollen with Home made Marzipan

 

INGREDIENTS. ALLERGENS IN BOLD. Serves 6 Oven 180c 350F Gas MK 5 Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large oven proof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella. The addition of some of those bananas, wasting in the fruit bowl, also compliments this dessert. Omit, the alcohol, for a fruity childrens pud.

For more ideas on what to do with your Christmas Leftovers. I will be on  The Graham Rogers morning show at 9.10 on Boxing Day morning. BBC Radio Wiltshire

 

If you would like to comment or ask a question, please use the form below:

Ground Almonds,Marzipan,Marzipan recipe,Cake covering,Icing
Christmas Stollen with Home made Marzipan

Veg & Leftovers

Vegetarian Recipes

Afternoon foodies from a gloomy, wet, Wiltshire. Veg & leftovers are the topic for day 16 of Christmas Countdown. From a warming Cauliflower dish with a twist, to what to do with those leftovers.

We are all familiar with cauliflower cheese, but have you thought about using different cheeses & turning it into a soup? Below you will find my, lighter,  adaptation of that classic french soup Creme Dubarry. (Creme of Cauliflower Soup). Experiment away with different cheeses, use up those leftover bits of mousetrap from the Christmas Cheese board & if cauliflower is not your thing, substitue it for broccoli.

Cauliflower & Blue Cheese Soup.

Serves 4. Time taken 45mins.         G/F. Vegetarian.  Allergens: Milk. Nuts.

Ingredients:

Large Cauliflower, broken into florets.

Large potato, peeled & chopped into chunks.

2 Bay leaves

2 cloves garlic, peeled & crushed

600ml Vegetable or Chicken Stock

175g Blue Cheese, crumbled

150ml Milk

White pepper & a little grated nutmeg 

200g Walnuts, Toasted & chopped.

METHOD:

In a large saucepan, place the cauliflower, potato, stock, bayleaves & garlic. Bring to the boil & simmer for 30mins, until tender.

Take off the heat, remove the bay leaves & using a stick blender, blend until smooth.

Add the crumbled cheese & stir over a low heat, until the cheese has melted.

Season with pepper & grated nutmeg

If you prefer a thinner, soup add the milk.

Serve, sprinkled with the toasted, chopped walnuts.

Thats the left over cheese & some nuts dealt with.

You will find another vegetarian recipe using cauliflower in a previous blog:  Cauliflower & Canellonni Burgers

Veg, burgers, beans, cheese, healthy eating,
Veggie Burgers

Left overs

If you have left over roast potatoes & bacon wrapped sausages, make yourself a breakfast fritatta.

Slice the left over potatoes & fry over a medium heat until golden, add the bacon & sausages & fry for a few minutes longer.  Turn up the heat.

Preheat the grill on high.

Beat together, 6 large eggs with seasoning & quickly pour over the potatoes, bacon & sausages in the pan. Lifting the edges, to let the egg run under the veg & set.   While the top is still slightly runny. Sprinke with some more of that leftover cheese & place under the grill, until the cheese is melted. Serve with those soft leftover tomatoes.

leftovers, fritatta, roast potatoes, cheese, pigs in blankets
Left overs. Breakfast Frittata

Thats all for today foodies.  Any comments or requests will be answered tomorrow. Enjoy your evening.

Christmas Leftovers

Recipes for leftovers

In Day 13 of Christmas countdown you will find a couple of recipes for leftovers.

Christmas present, can soon become Christmas past. By past I mean, “Past that best before date”. That’s why you need to learn to loveyourleftovers. We all buy too much food over the Festive Season, whether it be for the unexpected visitor who may drop byor just because we are tempted by a vast array of food choices.

Looking in the fridge you come across a piece of mousetrap, a few slices of ham or salami, that piece of Parmesan you meant to grate over the Caesar Salad, along with the olives.  Slices of smoked salmon & in the chiller draw, half empty bags of herbs & limp veg.  You then look in the tins on the work surface & discover odd pieces of cake, broken biscuits, stale bread. Sound like you? Well, don’t throw them away, continue reading.

While the kids are at home for the Christmas holidays, get creative with them & make some mini Christmas Pud Truffles.

Christmas food, leftovers, cookery, recipes, sweet, savoury

BOOZY CHRISTMAS PUD TRUFFLES

Melt some chocolate over a bowl of simmering water & gather together your left over bits of cake & biscuits – made into crumbs – & stir into the melted chocolate. You can also add those bits of dried fruit, nuts or seeds, left in the bottom of the packet. For the adults you can add a tablespoon of Brandy or liqueur. Cool and roll teaspoons of the mixture into balls.  Melt some white chocolate in the same way & put a blob on the top of each ball & decorate.  Chill before serving.

The ones in the picture are made with my Gluten Free alternative Christmas cake, which contains, hazelnuts, beetroot, apple, dates and cranberries. The white chocolate topping is decorated with Pumpkin Seeds & cranberries.

The photo above is my Italian Savoury Truffles, made by pulsing together in a food processor, Salami, pine nuts, olives & Sun dried Tomatoes with garlic & black pepper. Add some fresh basil. If the mixture is looking a little dry add a drop of olive oil. Make teaspoons of the mixture into balls & roll in grated Parmesan Cheese & chill before serving.  These savoury truffles can be enjoyed as a canape, used on the cheese board to spread onto flat breads or as stuffing for the centres of halved, deseeded cherry tomatoes.

As for the limp veg. chop or dice, add a tin of tomatoes & some herbs & simmer up a tasty soup.

If you would like to hear more I will be on The Social, with Sue Kinnear  & Tim Weeks   BBC RADIO WILTSHIRE  on Monday 17th December 2018 at 7pm.

To find out more about cooking you can also visit my web site page COOKERY TUITION 

Use your imagination & you will soon whip up some tasty treats & save money into the bargain.

If you would like to ask a question or leave a comment, please use the form below:

Do real men eat Quiche?

How to make a man sized quiche

Its a bit of a poser this one, “Do real men eat quiche”? Well, to my mind, plonk a large slice of quiche, containing, bacon, eggs, mushrooms, cheese etc, in front of them & as long as you call it a breakfast quiche & they are not vegetarian, they probably do.  Just look at it this way, the quiche in the header photo is just, breakfast on a pastry plate!

Below, you will find the recipe for a man sized breakfast Quiche. The pastry recipe you will find as a previous   Christmascountdown post, by clicking the link.  At the bottom of the page, you will also find some variations, which may also help you use up your Festive leftovers, when the time comes.

bacon, eggs, cheese, pastry, cream,
Bacon & Eggs. Tempted?

Big Breakfast Quiche  

Time taken 45 mins + cooking & chilling.  Equipment 1. 13cm Deep fill flan tin.

225g Short crust pastry   Follow the link for recipe 

200g Bacon off cuts. (Cheaply bought from your butcher. You get nice chunky bits)  Dry fried.

5, Large Free range eggs

200 ml Milk

200g Chestnut Mushrooms, sauted

2 Fresh Tomatoes, Sliced

150g Grated Cheddar Cheese

1 Tab Olive oil.

Seasoning + (Cayenne pepper, nutmeg & thyme if liked)

METHOD

Make the pastry, according to the recipe, pop in the fridge to chill while you a preparing the filling.

Preheat the oven to 200f 400c Gas 6  With a large tin baking tray inside.

Dry fry the bacon, remove & drain on kitchen paper add, 1tbspn oil to the pan & quickly saute the mushrooms.

Lightly grease flan tin with oil.

Line the tin with pastry, crimp the edges & placed the cooled bacon & mushrooms on the base.

Beat together eggs, milk & seasonings, pour into the tin.

Place the tomato slices on top & spinkle with the grated cheese.

Carefully place on the heated tray, in the oven & bake at the above temprature for 15mins. Reduce the temp to 180c 350f Gas 4 & bake for a futher 25 – 30mins, until puffed up & golden brown.

Serve to your man with a side of baked beans.

Variations:

 Replace the bacon & veg with smoked salmon, chopped dill & blanched fennel.  Use 2 Whole Eggs & yolks of 3. Replace 1/2 the milk with double cream. Omit Cheese.

Use, pitted black olives, sundried tomatoes, garlic, roasted green peppers & Bazil. Top with Grated Parmesan.

Blanch Tenderstem Broccoli Spears, add to pastry shell & top with crumbled Blue Cheese.

Use, chopped left over turkey & veg. Cheat & pour over a can of Cambells Condensed Chicken Soup. Use left over pastry to make a lid. ( Roll trimming to the size of your tin) Place on top ofthe filling, brush with milk & make a small steam hole in the middle of the lid. You now have a turkey & Veg pie. And YES real men do eat these.

Don’t  forget, you can always line a small patty tray to create, individual tartlets. Great with drinks.

If you have any questions, please ask, by leaving a comment in the box below.

Until tomorrow.

#Recipe Spicy Chickpea, Parsnip – Aubergine

Hey check out this video I made with Quik: https://quik.gopro.com/v/qPkNjlkbHH/

Recipe for the Spice of life

Happy New Year Foodies. Hope you all a fantastic Christmas and are facing the New Year with a fistful of positive thoughts and a desire to eat healthier & save money.

Hopefully, the recipe I am going to give you below will not only help you to get creative with some vegetables, but it may also help you save money.

To the basic recipe, which is gluten free, dairy free, vegetarian and vegan, you can add whatever leftovers you may have.  You could add cooked chicken, beef, lamb, pork if you are meat lovers. For the Pesco-vegetarians among us you could add, fish, canned or fresh, or sea food.  Change the veg if you like and stir in a couple of table spoons of crunchy peanut butter to give a Satay like flavour. Variations are endless. TRY IT.

BASIC RECIPE. Serves 4.  GF/DF/V/Vegan.   Time taken 20mins + Cooking. Varies on Veg used & size of chunks.  ALLERGENS IN BOLD.

The video clip above gives yo a view of the different cooking stages.

2. Tbspns Olive Oil

2. Large Garlic Cloves, peeled  chopped

1 Large Red Onion, Peeled & finely sliced

2 Fresh Chillies, Finely Sliced. ( Seeds removed if you like less heat)

2cm Fresh Ginger, Peeled & finely chopped

2 Tbspns Tandoori Spice Mix

1 Tbspn Ground Coriander

2. Large Parsnips, Peeled & Cut into chunks

2. Med Pots, Peeled & Cut into chunks

1 Large Aubergine, Halved & Salted for 20 mins ( Removes the bitter juices)

400 ml Can Chickpeas, drained & rinsed

4, Leftover chopped soft Fresh Tomatoes or a Tin of Tomatoes

Seasoning

Chopped Coriander.

Aubergines,vegetarian,vegan,vegetables,low calorie
Salting Aubergines

METHOD.

Heat the oil in a large pan on the hob over a medium heat.  Add the chilli, ginger & onion & fry for 5 mins. Add the potatoes & parsnips & sir fry for a further 5 mins.

Stir in the ground coriander & the Tandoori Spice & Stir Fry for a further 5mins. Add the tomatoes. Bring to the boil, partially cover & simmer until the veg are soft.

5 mins before the end of cooking, stir in the chopped garlic & the rinsed, salted aubergine, which has been cut into chunks & the Chickpeas.

Season to taste. Sprinkle on the chopped Coriander.

Serve with warm naan bread,  thick Greek yoghurt, sprinkled with toasted sesame seeds & lime pickle. Alternatively served with boiled rice or pearled spelt.

This dish is even better, reheated the next day & is equally delicious served cold as a lunch box salad.

If you would like a cookery lesson on a 1 to 1 basis, or a group demonstration, find out more on our Cookery Tuition Website  >>  Cookery Lessons

Happy Eating.

 

 

 

 

 

Post Christmas Fatigue

Good morning Foodies, I hope you all had a fantastic Christmas & are not suffering too much from the excesses of the festive season.  Your waist band may be feeling a little bit tighter today & its a certainty that the only thing  lighter is your purse. But what about your fridge?  Is that suffering from the same post Christmas fatigue? Is it also feeling stuffed & groaning with the weight of all those leftovers. Are you just going to sit on the sofa & flick through that nice glossy cook book or, are you going to get creative & turn those leftovers into some tasty, healthy meals which will not only loosen your clothing, but will also provide you with the satisfaction that you have saved yourself some hard earned cash by getting creative with those leftovers.     .

 

 

Below you will find my basic recipe, which you can turn into three different dishes.

Depending on what stock you use & the other ingredients you choose to add, this basic recipe is gluten-free, dairy free, vegetarian & vegan. Is part of your 7 a day and contains fibre, protein, vitamins & minerals.

INGREDIENTS

Olive or Rapeseed Oil

6, large Carrots, chopped or sliced.

2, Large Onions, chopped.

2, Beetroot, chopped.

6, Sticks of celery.

3, Large Parsnips.

250g Green Lentils thoroughly washed & drained.

Seasoning  herbs of choice.

4. Ltrs of stock from the simmered leftover carcass of a chicken, duck, goose, turkey etc.

For my recipe I used the water from boiled gammon joint.

For vegetarian & vegan, omit the meat stock & use the water reserved from boiling vegetables (not potatoes) or water.

METHOD.

Heat the oil in a large saucepan & gently fry the vegetables or 10 mins over a medium heat.

Pour over the stock, veg water or water, bring to the boil, reduce the heat & simmer for 45 mins.  Add the drained lentils, & herbs, bring to the boil again, reduce the heat & simmer for a further 40.mins. Season to taste.

 

At this point, when cooked, you can allow the lentils to cool & divide into 3 containers & when cold, cover & store in the fridge or freezer until needed or you can make the following:

  1. Hearty Rustic Soup.

Using 1 portion of the Lentils, turn into a saucepan & add either fresh, soft tomatoes, chopped or a tin of tomatoes, 1 clove of chopped garlic & any left over meat or veg you have. Bring to the boil & simmer for 5 Mins.

Serve in bowls with crusty bread & Parmesan Cheese sprinkled over.

2. Lentil Salad.

Turn the 2nd portion of lentils into a serving bowl.  Pour over 4 Tbspns Garlic Salad Dressing & allow to stand while stir frying some finely sliced Cavolo Nero. Stir into the Lentils along with 1 peeled, stoned & sliced avocado, chopped yellow pepper & halved plum tomatoes. Serve either as it is or strewn with smoked salmon, cooked prawns or hard boiled egg & chopped Chives.

3. Stuffing for vegetables or Wraps.

 

Turn the 3rd Portion of Lentils into a bowl , add stoned halved olives, Sundried Tomatoes, Chopped capers & anchovy fillets along with a crushed clove of garlic. Mix together with some chopped basil & used to stuff Tomatoes, Peppers, Aubergines etc  Bake in a medium oven for 30 mins. Or use the mixture cold as a filling for wraps.

Well foodies. Hope I have given you some ideas on what to do with those leftovers, use what ever you have to vary the flavours & don’t forget #loveyourleftovers.

This recipe was demonstrated in the BBC Radio Wiltshire kitchen on the Shaun Hodgett Show on Thursday 28th December 2017, where I was in conversation about #loveyourleftovers with Holly Rattley.

Should you have any questions or comments on the above, please use the form below.

 

 

 

 

 

A Stonking Stollen Pud

CHRISTMAS LEFT OVERS. BOOZY STOLLEN PUDDING

If you were lucky enough to be given or bought a lovely home made Stollen this Christmas, you MAY have some left over along with some drops in the bottom of your liqueur bottles!!!!

For this recipe you can use Brioche, Croissants or any other bread product you happen to have to hand.

INGREDIENTS. ALLERGENS IN BOLD.    Serves 6    Oven 180c 350F Gas MK 5    Time taken 20mins + Standing time & Cooking

Slices of Stollen,( I used my own Homemade, filled with Cranberries, Pistachios & Marzipan) or any of the above.

3 Large Free Range Local Eggs

150ml Double Cream

350ml Milk

2 Tbspns Rum, or Cointreau

Grated rind of 1 large Orange

1/2 Tspn Freshly grated Nutmeg & Cinnamon.

METHOD.

Butter a large ovenproof serving dish & lay the slices of Stollen over the base, building several layers.

Beat together the eggs, cream, orange rind, liqueur & spices.

Pour over the sliced Stollen pushing the slices down to cover in the liquid.

Leave to stand for 40mins.

Bake in the centre of the oven for approx 45mins until the pudding is just firm in the centre.

Allow to cool slightly, before serving, dust with Icing Sugar and add a good dollop of Clotted Cream or clotted cream Ice Cream. ( Marshfield Farm do a superb clotted cream & gingerbread Ice Cream if you really want to go mad).

If you want to use Croissants slice them & spread with Nutella & add a layer of chopped dried apricots, or leftover ripe bananas before proceeding as above.

If you would like to comment or ask a question, please use the form below: