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.
Risotto is a classic Italian dish and for good reason – it manages to satisfy four out of the five senses to spectacular effect. However, risotto is notorious for being a little laborious, so it can often be refreshing to embark on something easier, lighter and quicker. Whereas risotto takes half an hour or so to perfect, this smashingly named orzotto is ready in as little as half the time. Of course, the texture won’t be quite the same, but it’ll certainly be delicious.
As you may have deduced, when an animal is slaughtered every part of it is butchered. Though this may appear, on the surface, to be a somewhat obvious and worthless statement, it does highlight potentially important ramifications. Remember, every popular cut of meat (leg of lamb) has a less-loved or even unknown counterpart (ox cheek, lamb neck or breast) – the meat that isn’t used gets wasted or goes under appreciated. This is a travesty on so many levels, not least because less popular cuts are often the most delicious and economical.
If there’s one thing the downturn in weather condition in the latter days of September denotes, it’s that soup can once again make a legitimate claim to roughly a third of my diet. This year, the contrast in diet between summer and autumn seems particularly pronounced. As far as I can tell, the reason for this is two-fold; firstly, I was in Spain only a month ago, enjoying indecently balmy weather and; secondly, the weather in Britain really is living up to its reputation. Indeed, as far as I can tell, whole cities have been swept away by torrents of water, so comprehensive has the media coverage been here. However, as has been suggested, the weather hasn’t had a particularly negative effect on my diet since soup, one of my favourite types of food, is back on the menu!
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.
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.