Wednesday, 10 April 2013
Today is going to be a bit of a busy one have lots of odds and ends to sort out and a hospital appointment to go to as well as the usual bits of life to also fit in. So I went for a trawl through my fridge came up with this.
I had some leftover mash and mushroom that began to look a little wan in my fridge and decided that I needed to use them up. So I went on a wander and cobbled together this recipe. Regarding the mash it doesn’t have to be it can be left over cooked spuds just smash um up a bit and season to your liking. As for the mushrooms I would go with at least half a dozen reasonable sized ones. Though the older they are the stronger the flavour. For the onion bit I use either one or a combination of the following. Celery, leek or onion.
Potato and mushroom soup
Sauté off you onion, celery or leek and add chopped mushrooms gently cook for about 5 mins.
Add the potato and gradually mix in a pint of stock beef normally works quite well. Cook for a couple of mins more. Then if you have a blender pop it in there and blitz to your liking. I serve this with sandwiches and if there is blast all in the fridge I make up a sandwich filler of egg/ cheese or both. if you want you can add a splodge of plain yogurt, sour cream or milk.
1 egg per person or 2 between 3.
Any leftover scrap cheddar or the like (not compulsory but helps)
If you want you can spice it up with any flavours you like or add a little raw onion finely chopped.
Boil the eggs until the yolk is just cooked (if you can do this fab as it saves on you binding with butter, salad cream or mayonnaise)
Mash down using a masher. If the egg is a bit dry add some of the butter mayo or salad cream if you want and then any “extras” like spices herbs and mayo’s. This goes a surprisingly long way if you need to stretch it out a little further you could do so by adding some bread crumbs or any salad veg you have. And then I pop it in a sarnie with or without basic salad it really is a case of what do I have in the fridge.
Leftovers bake or cauliflower cheese with or without broccoli.
This is a low fat version.
I use Sainsbury's Low Fat Natural Yogurt, Basics 500g
2 teaspoons grain mustard Aldi 45p per jar (last time I bought it)
Season to taste. Now you can use cauliflower and or broccoli pre cooked with this pored over and a grating of cheese or any leftover veg, meat bacon always seems to work well and I buy a lot of scrap bacon Sainsbury’s cooking bacon £1.09p for 200g a little can go a very long way
Bake in the oven at 150-175oc until you like the way it looks. This served with leftover salad or a jacket spud works well.
I use Sainsbury’s basics stock cubes 10 for 15p. (1.5p per cube)
Eggs (for me) average at 10p each