Off the cuff meals from an almost empty larder can be a surprising treat
A humble supper for a cold night. That was all I asked, all I needed. There were onions in the house, pearl barley in the cupboard and the usual mustard, garlic and a bunch of thyme. There were also a few vegetables that needing using up: a brown paper bag of mushrooms and a carton of cream (bought for soup which was never made) and a leek left over from heaven knows when, but which seemed fit enough. A challenge, then. I enjoy making something from almost nothing. Frugal, unplanned meals born of an almost empty larder.
The idea of coming home on a near freezing night to a dish of glowing onions, filled to the gills with well-seasoned grain and mushrooms beat off any thoughts of a pearl barley risotto or soup. The few bits and pieces left over from Christmas, a piece of panettone, a lump of marzipan, ended up in a fragrant Italianate filling for a dish of baked apples. (I put the remaining mincemeat into the filling of an apple crumble.)
Continue reading...from The Guardian http://ift.tt/2DVFpsL
0 comments:
Post a Comment