Despite the wide array of dishes they’re good for, new potatoes have become irretrievably synonymous with potato salad. Frugalfeeding has played its sordid part in this affair, offering only a few new potato recipes, most of which are potato salads (see my Samphire and New Potato Salad and New Potato, Spring Onion and Wild Garlic Salad). However, this is a little unrepresentative – new potatoes are magical and should be experienced in as many different forms as possible. This egg hash, for instance, takes left over roasted new potatoes – wonderful things in themselves – and turns them into a breakfast/lunch to be marvelled at!
You don’t need me to tell you this, but chocolate and orange make a damn fine couple – formed between them is an enticing middle ground equidistant from sweet, citrus and bitter. Together they possess something instantly mouth-watering – perhaps it’s the pervasive aroma of orange, combined with the knowledge of incoming cocoa. Whatever the reason, chocolate orange mousse is a fabulous dessert that oozes luxury and decadence from every air pocket, yet it contains a mere five ingredients – one of which is water.
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.
One of the main advantages that accompany a cast-iron pan is its innate ability to be tossed willy-nilly into an oven without incurring considerable damage. Without such an implement one has to, when making a frittata or something similar, go through an occasionally embarrassing egg-flipping process. As such, it is clear that once one has received such a useful gift one is obliged to put it through its frittata-making paces. This must seem like incredibly old, and thus ironic, news to the skillet veterans out there. However, for a novice, such as me, it is proving emotionally difficult to come to terms with how rapidly such an item can become entirely indispensable.
Chocolate is one of those ingredients that, every now and then, simply must feature in the life of any respectable person – not including those of you who, physically or medically, can’t ingest or digest it. It really is the height of decadence and as such is one of those entities, for I am loath to call it an ingredient, that will never become cliché, or over used. Simply put, chocolate is astounding and has been for centuries. Quite honestly, if you are not a fan of chocolate I’m a little unsure about what you’re playing at.
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.