lyn davis from broadstairs said:
Love this site, keep up the good work
You can be as creative as you like with this resourceful ‘rescue recipe.’ Whatever you’ve got in the fridge that needs using up can be added to this substantial dish. Leftover cheese, cooked vegetables, spicy sausages and cooked meats such as ham all work well. Cut into wedges and serve as a light snack or light lunch with a green salad.
Serves 4
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Add to eggs for omelettes, grate onto soups or salads.
Usually the darker green the oil, the richer the flavour.
Always have some on hand for quick scrambled egg.
Best used as a condiment.
An egg is designed by nature to provide protein, vitamins and minerals for the developing chick. Eggs supply a multitude of vitamins and minerals. In particular they are an excellent source of vitamin B12, which is vital for the nervous system.
Instead of throwing away egg shell, crunch it up and place... Read more
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