May's cupboard decluttering !
It's great having all your pastas, grains, powders, rice, dried fruit etc in jars labelled so you can easily see what you’ve got. Most of our cupboards are usually well stocked with lots of tins, packets etc but we end up buying more each week when we’ve probably got enough to make quite a few meals from the contents of our cupboards and freezer!
So my challenge to you is to write an inventory of what you have in your cupboards, fridge and freezer and try make most of your meals for a week out of them! I did this recently making a lovely risotto, paella, fishcakes and loads more tasty meals with stuff I already had, plus a few fresh ingredients.
Most of us will have meat or fish in our freezer, peas, pasta, tinned tuna, noodles, rice, tinned tomatoes and so on which you can make lots of tasty meals from. It’s about being a bit creative, and organised but also helping with the war on waste. How much food do you throw away that could have been used if you’d planned a little? It will not only save you money but get you organised. Writing a weekly menu is a great place to start, get the whole family involved and look up recipes using the ingredients you already have. Do let me know how you get on if you take up the challenge (you can buy a fresh veg etc to add to it)
Here's a lovely brunch recipe for you to enjoy using a few store cupboard ingredients. It's easy, delicious and adaptable recipe to suit everyone, veggie, vegan or meat eater (see options below) for this beautiful Mexican eggs brunch dish.
Here's how to make it - (serves 2, great reheated the next day, easily doubled etc)
Small red onion chopped
1 tin of chopped tomatoes
1 large cooked pepper from a jar chopped (sub for fresh if you haven't got)
1 tsp mixed herbs
Splash of extra virgin olive oil
Splash of balsamic vinegar
1 tbsp tomatoes puree
Pinch pink salt and pepper
Half bag of kale (stalks removed)
Chopped fresh herbs (parsley and corriander or whatever you have)
chopped cooking chorizo
Chilli flakes or fresh chopped
Add oil and fry onion and pepper if using fresh (choizo too if using) for a few minutes then add tinned toms and puree, balsamic, dried herbs, pepper if using jarred plus salt and pepper. Let it bubble for 5 mins stiring occasionally.
Add kale and stir through. If having eggs, make a couple of wells and crack your eggs in. Cook to your liking, add fresh herbs and serve with fresh chopped avocado.