Dedication to the fight against food waste – an integral part of frugality – often requires a little thought and preparation (for more info see my tips page). When you make custard, for instance, it isn’t acceptable simply to throw the egg whites away. What a waste! Instead, whip them up into a fuss, bake them and drench liberally with indulgent greek yoghurt and sumptuous caramelised pears.
Though allowing delicious new potatoes to be swallowed whole by irresponsible amounts of mayonnaise is tantamount to spud-blasphemy, a heavier rendition is often desirable. We first had this Chorizo and Potato Salad during a recent trip to Spain. Full of protein, carbs and – most importantly – flavour this satisfying salad was just the ticket having just stepped off a delayed flight.
Pudding doesn’t have to be complicated. Whether you have three ingredients or eight, as long as they work in harmony with one another you’ll always end up with a cracking dessert. Using only four ingredients – if you count the custard as one – this recipe for Pear and Custard Pudding is as simple and effective as it gets. The perfect weeknight, frugal pudding. Oh, and did I mention it has custard?
Homemade Egg Custard is one of the simplest things you can make. 20 minutes of stirring is the only effort required, yet even the keenest of home cooks often defect to synthetic, bright-yellow packet mixtures to save a little time. Let me show you, once and for all, how to make a simple – and surprisingly not-unhealthy – egg custard.
As we move into June an increasingly diverse range of fruit and veg begins to come into season, settling in for the summer ahead. Apricots, blueberries, cherries, beans of all types, artichokes, aubergines; you name it, it’s probably going to be available soon and at an attractive price. The same, of course goes for raspberries, which should be around until early October. But there’s nothing wrong with getting on the bandwagon early. Get preserving and try your hand at making Raspberry Jam.