Last year, a month before I went to my trip to USA and Canada I did series (tag; cupboard & leftovers) of posts based on me using up what I had in fridge, freezer and cupboard – it became quite popular – so I have decided to do that again for another month, because everything is once again filled to its rims. That is what happens, when you’re a lonely diner – and nothing can be bought in single portion.
So here we go again!!!
The other evening I visit one of blogs I’m following and there I got an idea for using up my leftovers in the fridge from my New Year Day brunch; brunch pancakes and hollandaise sauce.
I had pancetta home, a couple of old mushrooms that I had forgotten about and eggs, so I didn’t need to step out to get anything. Tamara recipe said English muffins, which I really like – but Sweden don’t have a clue what that is and baking isn’t my thing. She gave her dish the title: “Pancetta & Fried Egg English Muffin”. Not a big fan of fried egg, eat it, but I prefer poached egg.
Thank you, Tamara@pretty bitches can coook too – I really like the dish and your idea. Very tasty and so easy to make – less than 10 min, so it’s a dish I will do again and again. Now a confession; the brunch pancakes – I buy them ready made – totally useless doing pancakes and omelets. A great product, comes frozen – always have a pack in my freezer.
I’m one of those that can eat breakfast any time of the day, think that is something I picked up living all those years in UK and on Ireland. Nothing can beat a Full English or Irish Breakfast. So to have a brunch dish for dinner is very normal for me. Don’t need a fully cooked evening meal.
Then on Saturday when I visited Danny@1227 Foster again – I found a his post “Rosemary, Lemon Chicken with Asparagus and Potatoes”. I eat a lot of chicken, sometimes too much – one morning I will wake up and be covered in feathers, I’m sure.
An one pot dish again, witch I love, everything at home again – except the fresh rosemary, but with me being a big devoted fan to frozen fresh herb – I had Provencal herbs and chopped chili (Findus) in the freezer. I had fresh asparagus leftover from New Year Eve’s salmon dish. Only thing I didn’t have was 2 different kinds of potatoes – so I only used what I had. Plus I added one thinly sliced garlic clove and 2 not too great looking fresh mushrooms that I quartered. Otherwise I followed Danny’s recipe and I didn’t have to shop anything for a fantastic meal.
I had a slight problem with the potatoes – they were still very hard – not even halve cooked, when chicken and asparagus was perfect. I put them in the microwave for 5 min to get them cooked, but next time I will wait to add the chicken and the asparagus (want mine a bit crunchy) until 10 min after the potatoes. The dish will take about 40 min – at +180C/+350F, covered the full cooking time.
Many wonder why I try out others recipes – when I cook those days – this why I love this with blogging … that I find new idea and get away from my own cooking. Every recipe that is created comes from somewhere – something new comes from some parts borrowed when it’s cooking.
We, chef’s, take a little bit from somewhere, add something of our own and suddenly there is a new dish. We make it our own through our personal taste buds.
If you gave the same recipe to 5 chef’s and they all had exactly same ingredients to work with – you would still get 5 total different dishes.
“Asparagus inspires gentle thoughts.”