Chorizo is one of those very rare ingredients that gets along with anything in its vicinity – food or otherwise (except perhaps pigs). Not only does chorizo accompany kale to pleasing effect, it is suited rather handsomely to cabbage. This naturally leads one to suspect that our spicy Spanish friend could be bosom buddies with the entire brassica clan – all should be revealed in time. Meanwhile, why not make the time to appreciate the deep hues and rich flavours which accompany these wonderful ingredients?
Bolognese is one of those dishes that food bloggers rarely write about, probably because everyone already has their own recipe, as though it is an integral part of inherited human knowledge. However, the public at large still seem to buy jars of the damn stuff or develop poor imitations of what this classic dish should be – this recipe cometh to set the record straight. A good Bolognese recipe, frugal or otherwise, is just as important as any other… Oh look, here’s one now!
Making food, this peanut butter for instance, from scratch has advantages that are numerous and varied compared with purchasing their commercially produced counterparts. Clearly, the advantage my blog is most keenly interested in is the fact that making one’s own food is cheaper 99 per cent of the time. However, there is one only slightly less obvious argument for doing so – it makes it far easier to control exactly what goes into your recipes and diet.
For instance, even the most expensive supermarket brands of peanut butter contain palm oil, an ingredient both unnecessary and environmentally immoral – it has caused the destruction of the natural habitat of thousands of species of animals worldwide. The less said about cheaper products the better, for their recipes also contain brown sugar and peanut oil, in addition to palm oil. All of this unnecessary, environmentally damaging and unhealthy produce in a spread that really only requires two ingredients; peanuts and just a smidge of salt.
It used to be the case that the point at which most people started to nurture festive cheer and excitement was when the classic “Holidays are Coming” Coca-Cola advert first appeared on the television. While this cultural phenomenon remains to a greater or lesser extent true, another indicator has more recently emerged; the gingerbread latté. To be frightfully honest, I’ve only ever had one of these Western delicacies and while it was somewhat delicious, I prefer my coffee bitter and strong. Besides, most gingerbread lattes are served from the centre of caffeine Hell (Starbucks) and are, as such, rather un-frugal.
If there’s one thing that my blog has taught me over the course of the past few weeks, it’s that almost every ingredient can be enjoyed by all, if only it’s prepared in an attractive manner. For instance, my recipes for roasted sweet potato and parsnip soup and root vegetable mash have already proved that parsnip can be enjoyable. Likewise, this soup recipe has largely transformed my once obnoxious attitude toward the cauliflower.
The main suspect in the case against the cauliflower is the somewhat ubiquitous cauliflower cheese. You see, this loathsome dish tends to be one of two things; insipid or watery. However, it could be considered somewhat brutish to judge what was once my least favourite brassica, by a largely awful dish. Instead, why not follow my lead and enjoy the poor vegetable in this exquisite soup?
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.