Thanks to my end-of-the-month grocery cupboard, which
started well before the actual end of month, I’ve been playing the home version
of Ready Steady Cook for about a week
now. It goes like this: rummage through cupboard, fridge and freezer and come
up with a random selection of ingredients; Google recipes; cross fingers and
hope for the best.
I had a few fresh vegetables in the crisper drawer last
week, and a small selection of fresh herbs in my little potted garden, and was
able to come up with a mushroom risotto (thanks to a box of Arborio rice I’ve
had in the cupboard for years), pumpkin fritters (from a bag of frozen pumpkin
pieces), chilli con carne (sans kidney beans, but with split red lentils
instead), sweet corn fritters (not nearly as good as the pumpkin) and chicken mayonnaise
for sarmies.
Not a bad haul when you consider that I made a point of
spending no money for these dishes. It’s been fun, but honestly, I can’t wait
to stock my freezer with chicken nuggets, veggie fingers, frozen pizzas and
other quick and easy meals. Or add some fresh veg to my dinner plate. Or come off
tea and coffee rations to make the dwindling supply last until pay day.
I have, however, made a decision that I will cook at least one
meal a week from first foods. First foods is anything in its original form –
cuts of meat, vegetables, eggs, potatoes, milk, rice, spices, herbs. Not included
are things like flour, chips, chicken nuggets, cheese, pasta – all those quick,
easy and tasty things that are the product of modern-day living.
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