I can’t be the only one who is always ending up with food that’s just about to go out of date, or there’s only a bit left, maybe enough for one or two, but not the whole family? Thought so. Well, I hate throwing food away so I quite regularly cook on the fly depending on what’s in the cupboard/fridge/freezer and I thought I’d share some these ideas with you. I’m not saying they all look pretty or taste fantastic, but they are all edible and gluten-free as well as helping out on the war on waste. By the way if you haven’t seen it, here’s a great website dedicated to helping people stop wasting food:
One thing to remember with these “recipes” is to always taste the food before serving it to other people! Another thing is that these are not hard and fast recipes, adjust according to what you have available and what you like.
So here’s one to get us started. I had two DS Sweet Breakfast rolls (these taste just like a sweet brioche if you’ve never had them!), a load of mushrooms, some marscapone cheese and a few sundried tomatoes to use up. Many years ago, I had a starter at a dinner and dance that I’ve always remembered as being delicious and unusual. It was like a mushroom strogonoff on a toasted brioche. So that’s what I’ve tried to recreate and I think it’s great as a starter, breakfast or brunch.
This recipe serves only one, so multiply it up for more people. I had two rolls, but think maybe that was a little greedy, up to you:
Creamy Mushrooms on Toasted Breakfast Roll
1 knob of butter
1 tsp ready chopped shallots
4-5 medium mushrooms
2-3 sundried tomatoes
1-2 tbs marscapone cheese
1-2 tbs milk
Pinch of mixed herbs
Shake of paprika
Salt and pepper
2 DS Breakfast Rolls
- Slice the sundried tomatoes into small pieces.
- In a small saucepan, melt the butter and add the shallots and tomato pieces.
- Slice the mushrooms thinly and add them to the saucepan. Stir over a medium heat until the mushrooms are softened.
- Add the marscapone cheese and stir until melted. If it’s too thick, add some milk until it’s nice and creamy.
- Add the herbs, paprika and salt and pepper to taste.
- Meanwhile, slice the rolls in half and grill or toast lightly
- Arrange the rolls on a plate and top with the mushrooms.
I used ready chopped shallots from a jar (from Morrisons and I think you can get them in M&S too), but you can use a fresh shallot, or bit of onion or leek or even spring onion. If you don’t have marscapone cheese, use cream or creme fraiche. If you fancy it cheesy, shake in a little parmesan if you have it. No DS rolls? Use whatever gluten-free bread/rolls you do have!
I’ve love to know if you like these recipes. Are you a nervous cook – does this help or make it worse? Would you prefer fail-safe recipes? Please comment – I’d love to hear from you.