My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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My kitchen is the heart of my home. My friends all like to hang out in there instead of in my more spacious living room.
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Like many of you, I read lots of articles about how eating lots of veg is healthy. We're told that we should eat five portions at day of fruit and veg. Driven by such pushy publicity campaigns - who doesn’t want to be healthy?- we buy lots and lots of fresh fruit and veg. We walk down the supermarket isles and proudly fill our shopping trollies with lots of fresh produce. Back home, we stash our healthy shopping in the fridge. With determination we start leafing through cookery books or surf the internet looking for healthy recipes . Alas, most of the time recipes require ingredients we don’t have, or need lots of preparation. So we resort to opening frozen, pre-prepared, pre-packaged food – we all need something we can cook in a hurry - and presto! We are eating. Our so-carefully-chosen healthy food is left withering in the bottom drawer of the fridge. With time it loses its plumpness and fresh appeal. We don’t have any other choice but to bin it. No problem - we can replace it next time we go shopping! The global volume of food wastage is estimated at 1.6 billion tonnes (FAO data)3 StrategiesI personally hate wasting food and like many people, I need to stay on budget. With time I have perfected 3 strategies to avoid wasting my weekly shopping. This combination helps me keep an eye on both money and shopping. 1. I jot down a shopping list based on what I have in the fridge. If I've already got it, I don’t buy more of it. If I run out, I can always top up buying at the local convenience store. 2. I keep a list of what I have in the freezer. I know it makes me look like a control freak, but this way I only buy what I need. 3. I shop online. Shopping for food online is still under-used, but as I have discovered I can do my shopping sitting on my armchair without spending time driving, parking, queuing, stuffing my shopping in the back of the car. More importantly I can stick to my list and I have all the time I need to compare prices and products. I can save some cash! Don’t bin it, cook it!OK, I want to be honest with you. No matter how carefully I shop, sometimes I end up with a few carrots and mushrooms too many. As I said previously, I don’t like to waste food. I paid for it! Here's a quick recipe to use up those excess carrots and mushrooms. MUSHROOM MINI-BURGERS Ingredients
1. Clean the mushroom - cut the nasty bits off – and slice them 2. Brown the garlic in a frying pan. When ready, add the mushrooms. Stir. 3. Sprinkle with parsley and seasoning. Cook the mushrooms. When ready add the milk and the flour. Stir and let cool off. 4. Crumble the boiled egg into a bowl, then add the mushrooms. Mix. 5. Add 1 tbsp of breadcrumbs and the grated carrot. (if the mixture is too watery, add more breadcrumbs). Mix. 6. Using a table spoon, scoop a small amount of the mixture and shape it into a mini-burger using your hands. Repeat until you've used all the mixture 7. Roll each ball into the beaten egg and then into the bread crumbs. Repeat until all the mini-burgers have all been coated 8. Warm a little bit of oil in a frying pan, cook the mushroom mini-burgers. Serve with fresh salad. |
AuthorI love cooking, and when it comes to quality I'm quite fussy. Archives
February 2018
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