Loved this hint about using the rind from parmesan cheese that I saw on Root Simple. I pinched their photo, seeing as I was sending you over to their blog anyway.
Speaking of using up things in other meals, last night I was making a chicken casserole with plum sauce and I opened the fridge to get the plum jam I made and there was a pot of green leafy dip that I made for the team meeting I had here on Monday night. (I’ll put the link at the bottom of this post because it has a recipe for crackers with it as well which are SO EASY!) I looked at it meditatively… but quickly, because all of the cold air was coming out of the fridge. The ingredients were spinach and salad leaves, almonds I’d ground up, garlic and oil and vinegar. Why couldn’t I just throw it all into the casserole to thicken it up and add extra flavour?
The answer? There’s no good reason why not so I did it. Inspired move, as it turns out. That meal was delicious.
Thermomix recipe: Trio of homemade dips with crackers