You wouldn’t think it from the limited selection available at supermarkets, but pesto is an incredibly versatile sauce. A quick internet search reveals just how much variety there is out there, beyond the traditional Genoese basil flavour. My advice is to go with the seasons when it comes to pesto – basil isn’t always the best choice. For instance, there’s a definite autumnal feel about this Spinach, Feta and Walnut Pesto – very comforting indeed.
Frittata is a dish great for mopping up those bothersome odds and ends that tend to reside in one’s fridge or pantry. Anything from leftovers to stray fungi, brassicas and lonely chunks of meat can be slung frivolously into frittata to great effect. After all, eggs and cheese go well with many types of food, such is their versatility. Eggs, in particular, have the impressive ability to be at once both happily innocuous and utterly delicious. All things considered, frittata makes a mightily frugal meal capable of transforming all manner of potential waste into something rather special.
Cheesecake… what could I possibly say about this wonderful, creamy dessert that I, or Gregg Wallace, haven’t already said? Indeed, there’s little point in me waxing lyrical about cheesecakes; I have indulged in such a thing many times before. However, I find it near impossible to forego any opportunity to discuss cheesecake. As such, I shall delve into the particulars of the very article you see before you… it was magnificent.
Recently, a number of blogs have reminded me that there hasn’t been a pizza featured on frugalfeeding for quite some time. I don’t necessarily feel that an average, commonly found pizza has much of a place on food blogs, since everyone knows what they are and how to make them. This recipe, however, clearly isn’t average, since the base isn’t spread with tomato sauce. Instead, it is scattered with cheese that melts readily, such as cheddar or mozzarella. This is an idea which first came to my attention during a visit to a pizza café in Bristol, which served something similar to this, only with caramelised onions and less mushrooms and garlic. It was delicious and I’ve been fascinated with the idea ever since.
The Glamorgan Sausage, or Selsig Morgannwg, is a traditional vegetarian Welsh sausage which contains two very Welsh ingredients; Caerphilly cheese and leeks. It seems that they used to be made using Glamorgan cheese, but such a thing is no longer available, though it is reportedly very much like the creamy Caerphilly. If Caerphilly cheese is not available where you live fear not, mature cheddar cheese or something a little creamier will do just fine. Besides, it’s the breadcrumbs that really hold these incredibly tasty sausages together.
Hello! Nice to meet you; I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible. Cheap isn’t a word we use here.