08-04-2020, 03:01 PM
1
Creative left overs!
Having neglected to bring something in from the freezer – I went rummaging (as one does) through the fridge to see what there was to make a meal.Found small portions of Cauliflower. Broccoli and Carrot – left from last night’s dinner, - 3 rather wilted scallions, and 2 chunks of cheese that looked a bit dry.
Hmm …
Put some macaroni on to cook. Meanwhile chopped all the vegs into bite size pieces and layered them in an oven proof dish. Grated the cheese – used most of it, with a pinch of Mustard powder and a generous dollop of Henderson’s relish , to make a cheese sauce. Drained the cooked macaroni, added it to the dish. Stirred the cheese sauce and poured it over the vegs.
Put it in the middle of a hot oven for 10mins – then – emptied 2 packets of cheese and onion crisps over the top and sprinkled the remaining grated cheese over the top of that. Back into the oven for 10 more minutes.
Might sound silly – but it was absolutely delicious – especially washed down with a rather good claret!
08-04-2020, 07:55 PM
3
Re: Creative left overs!
I'll eat all leftovers with cheese sauce on top(washed down with a rather good claret)
But
The best cheese sauce has water from the greens added. I make a roux add milk to make a white sauce, then put it to one side to cool. Later I warm it, add cheese, the abovementioned water thins it & flavours it nicely ...
I cook only what I intend to eat ...
14-04-2020, 11:22 PM
8
Re: Creative left overs!
Originally Posted by bakerman
->
I have a nice piece of pot roast left from this past week-end, so I'll be making a large pot of beef barley soup later today.
15-04-2020, 02:13 AM
9
Re: Creative left overs!
Originally Posted by Silver Tabby
->
That sounds good, Bakerman. May I have the recipe, please?
To make 2 liters of soup
1 large onion, chopped
2 sticks of celery, chopped
1 large carrot, diced
3 large cloves of garlic, minced finely
2 TBLSP butter
1 TBLSP veg oil
2 liters rich beef stock OR in a pinch 2 liters water and 3 or 4 boullion cubes
1/2 cup diced tomato, OR tomato sauce
1 1/2 cup of leftover very tender beef, chopped in small cubes
1 large Bay leaf
1 tsp blk pepper
2 tsp paprika
1/4 tsp ground thyme
1 TBLSP dried parsley
2 TBLSP red wine vinegar (never white or cider vinegar)
1/4 cup of pearl barley
saute onion and celery in the butter and oil until a light golden brown
add garlic and continue saute for 1 minute (not longer)
Add stock or water
add diced carrot
add tomato or tomato sauce
if using water, add 3 boullion cubes,
add all herbs and spices
add wine vinegar
add pearl barley
add the chopped leftover beef. Must be very tender !!!
(Never use minced beef)
Heat the a boil and then turn down to a low simmer.
When barley is done, taste and correct for salt
This is off the top of my head but it should be right
As I said above, this soup I go by taste and adjust seasoning as necessary. If you feel it needs more beef flavor add another beef boullion cube
| Thread Tools | |
|
|
