Not terribly exciting, I know, but there was ⅔ of a goaty cheese left in the fridge.
So we chopped an onion, some garlic and a bunch of chestnut mushrooms, and fried them off in the smallest amount of olive oil possible. Mushrooms are horrors – they just slurp up all the oil and don’t give it back for a while so I had to stand over the cooker; the horrors of being on a diet 🙂
When the veg were cooker, I added some penne pasta that had been simmering at the same time, ⅓ of the cheese, and some basil leaves. It really was very nice. And very quick.
377 calories, by my best estimate.
We’re going to be away for a couple of days, so I’m Using Stuff Up. Aldi had some smoked salmon at half price last week, so I bought a pack. About 2/3rds went into a pasta dish, and the rest was still in the fridge. As was about half a bag of baby spinach.
I won’t tell you how to make an omelette – you’ll all have your own way, and anyway, I’m not very good at them 🙂 But I made a 4-egg omelette, scattered the salmon, spinach and about a quarter of an Aldi goat’s cheese over the mix, folded it, and we scoffed it. And it was dead good.
About 410 calories, as far as I can tell.
Two fat leeks, a bit wrinkled, looked accusingly at me every time I opened the fridge. There was also about 1/4 of a bag spinach left, and some rather elderly eggs.
I trimmed and washed the leeks, and sliced them up, then sauted slowly in olive oil and butter; threw in some fresh thyme part way through. I was going to do some garlic, but I forgot! I shredded some spinach, and when the leeks were softened, I hurled in the spinach and turned the heat off.
Made some pastry with 6oz of wholewheat flour, 2oz of Trex, and 1oz of margarine, rolled it out and lined a rectangular flan tin (such a useful thing – much easier for serving than a round one). I beat three eggs with a dash of milk and some seasoning (I’d normally use cream, but we didn’t have any in). Poured the veg mix into the pastry case, then poured the egg mix on top.
Then, with what I will describe as a flash of genius, I crumbled half a pack of goat’s cheese that was lurking at the back of the fridge and sprinkled it on the top. Into the oven for about 25 minute at 200 in a fan oven. It really was lovely.