Sourdough starter is a wonderful thing – I’ve not yet used mine to make bread, but already my nose and mouth have developed an appreciation for all it can convey. Take these pancakes, for instance; never before has a pancake been so flavourful, complex or versatile. Indeed, what you see before you are equally suited to both sweet and savoury toppings – there need be no limit to your imagination here. Just you wait!
There are so many recipes for stuffed mushrooms in the foodie wilderness – the concept is something of a classic, in all its forms. From chestnuts to ricotta, many different ingredients work a treat when bundled headlong into the cap of a dark, flavoursome mushroom. Spinach is a top-notch candidate for fungi padding; once wilted with a little freshly grated nutmeg and butter it has both the taste and texture to compete with its woodland captor. The nutritional value of this dish also makes it the ideal start to the day – let your boss know who I am, he can thank me later for your increased productivity.
Spinach is an impressively versatile ingredient. Graced with heaps of inimitable flavour and significant nutritional value – a trait famously demonstrated by Popeye – this superfood has no trouble stamping its unique mark on many a dish. Despite this, simplicity is the key when attempting to unlock the full potential of spinach; a knob of butter is all that is necessary to bring to the fore its vibrant colour and delicious, though complex, flavour. Once wilted, this iron and calcium rich plant serves very well as a topping for toast, morning, noon and night – throw an expertly poached egg into the equation and what you have is a meal fit for any occasion.
Dedicating an entire post to a recipe for scrambled eggs may, at first, seem a little extravagant and not at all frugal. However, when you taste these decadent, silky eggs and realise just how much nutty flavour brown butter is able to instil in your breakfast, you’ll be glad that I have. The problem with this recipe is that once you’ve made it once, you’ll want to make it again and again – the syndrome, I believe, is called pringleitis – a dangerous case of not being able to stop “popping” once you’ve started. Terrible though this may seem, there are far more unfortunate curses in existence and you’ll soon come to terms with it and the spare tyre you have unwittingly thought it best to store around your midriff – healthy eating this is not.
If there’s one thing I don’t eat enough of, it’s eggs. Considering we own three chickens, which produce 2-3 eggs every day, and have done for the past 2-3 years, eggs are rather overlooked on our food eating agenda. This is a shame, since it’s always best to use easily exploitable resources. It would make more economic sense, for us to eat more eggs than we do. The second, and possibly most important, consideration behind this recipe is that I simply don’t eat well enough in the mornings. My breakfast usually consists of some ridiculously over-priced and over-sweet cereal, or nothing at all. Neither of these options are particularly healthy. As such, I want to try and create some new and interesting breakfast dishes, which include egg. This recipe isn’t strictly or explicitly for the breakfasting hour. However, it worked jolly well for me.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.