Monday, 31 March 2008
A no-food-shopping weekend
I've often wondered how long we could last for food without going to the shops. Of course there are things you'd run out of pretty quickly like fresh milk, fruit and vegetables but if you had a reasonably well-stocked storecupoard and freezer I reckon you could easily survive a week.
Anyway I managed it for a couple of days over the weekend. My husband was away, and I was working on the book so I thought I'd see how I got on. (I didn't plan it ahead so I didn't stock up beforehand, honest!)
Here's what I ate:
Late back from London so I skipped supper and had a banana. Easy.
A glass of freshly squeezed orange juice, and stewed plums with Greek yoghurt and granola.
A leftover croissant, split and toasted
A bit of a chilli-fest. Scrambled eggs with chillies, spring onions and coriander and a warm tortilla, sweet chilli sauce
Leftover chicken stew
Same as Saturday's
Feta cheese and red pepper tapenade quesadillas. with a chunk of cucumber.
Linguine with Stilton and onion, a pear
I'm particularly pleased with the linguine and Stilton invention which was made from a (still in date) piece of Stilton I found at the back of the fridge. Funny though how it doesn't sound as glamourous as Gorgonzola. But it's cheaper and just as good. Here's the recipe:
Linguine with Stilton and onion
1 1/2 tbsp olive oil or butter
1 medium onion, peeled and chopped
100g linguine or spaghetti
40g Stilton or other blue cheese, crumbled
1 tbsp double or whipping cream, crème fraiche or Greek yoghurt
2 heaped tbsp finely chopped parsley
Salt and freshly ground black pepper
Grated Grana Padano or Parmesan to serve (optional but nice)
Heat a frying pan, add the oil or butter then once it’s melted tip in the onion, stir and leave over a low heat to fry. Pour a kettle of boiling water into a large saucepan, bring back to the boil, add salt, then add the pasta, stir and cook for the time recommended on the pack. Before you drain the linguine set aside half a cup of the boiling water. Add 3 tbsp of water to the onion and tip in the crumbled cheese. Leave over a low heat to melt then stir in the cream or yoghurt (I used yoghurt which was fine) Drain the pasta and add to the pan along with the parsley and toss well together, adding a splash more water if you need it. Season generously with black pepper. Spoon into a warm bowl and sprinkle over some grated Grana Padano or Parmesan, if you have some. Some dark leafy green salad would be a good accompaniment.