(no subject)

[dreamer_easy]

This afternoon I have made enchilada sauce, lavender rice pudding, and fennel, carrot and navy bean soup (in the slow cooker, using fennel and carrot stock made of scraps). I'm on a mission to use up all the stuff I bought from Herbie's, starting with the sumac, lavender, and whole ancho chiles. I'm on a general mission to cut our food bill by eating what's in the cupboards instead of wandering about buying whatever stuff happens to catch my eye. There's a lot of orzo which needs destroying.

Comments

[angelofthenorth.livejournal.com]

recipes, please?!?

THey sound fab

[kateorman.livejournal.com]

I'll get back to you with pudding and sauce, but the fennel soup is very easy to make - you just chop up a couple of bulbs, a couple of carrots, a medium onion, some garlic, and chuck them in the slow cooker. Add around half a cup of dry white beans, soaked overnight, cover the lot in stock, and then stick the cooker on auto for something like eight hours. (Alternatively you could probably just simmer it on the stove for a couple of hours.) When it's done, blend it - the beans add body. (I make stock for this recipe by freezing fennel and carrot scraps until I have a couple of takeaway containers full, then simmering them for a couple of hours in water.)

[acelightning.livejournal.com]

[kateorman.livejournal.com]

equal parts rice and orzo

That's exactly what I've got - a mix of rice and orzo which I made myself, then forgot about for months! :-)

lavender ice cream

*drools* I so want an ice cream maker. *fantasy* I'll get a hand-operated one like Hugh Fearnly-Whittingstall has.

I'm going to make up some herbes de Provence, then use them for omelettes and things. That'll get a lot of half-forgotten herbs into play.

[acelightning.livejournal.com]

[kateorman.livejournal.com]

*drooling noises*