There have been quite a few empty-fridge moments in our marriage so far. Sometimes we resort to the old pasta-pesto studenty combo (or haggis penne carbonara as shown above) but there are special days when we end up with amazing meals. Our last date-night was one such occasion. We had a scrumptious roast chicken (thank you, Freezer) stuffed with the contents of our fridge: an apple, leftover passata, a red pepper and half a bottle of pesto. I padded it out with some dried bread cubes I had in the cupboard and the result was simply fantastic. I forgot to take a photo but really roast chickens taste better than they look. Here’s one from a previous roasting adventure before it went in. You can thank my husband for this.

To follow in this vein of inspired scavenging, I gathered all the dairy our fridge had to offer, a bag of frozen raspberries and caster sugar. You can’t have a roast dinner without dessert, obviously. Out of one 250g box of cream cheese, 2 Tablespoons of plain yoghurt and 3 tablespoons of sugar, our cheesecake topping was born. We needed a base! Scavenging in the kitchen window-sill landscape aka dry goods section, showed up some Belgian cinnamon biscuits kindly left by our guests. Popped a few in a freezer bag, bashed them with a rolling pin and poured the crumbs into two ramekins. It looked a bit dry so I sloshed the remnants of some apple juice into it and patted it down with a spoon.  I made a bain-marie or water-bath out of a roasting tin and slid these beauties in at 150ºC for about an hour.

Perfection of a meal made from not much and perfection of a date-night. Great thing was that we had half of the roast left over to share with a friend the next night AND cinnamon creme caramel for dessert. Scavenging for left-overs can be a very good thing.

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2 thoughts on “Leftovers

  1. Izzi says:

    Rits, your desert looks yum. How did you make the water bath… I wish to try! Iz xx

    • ritsya says:

      It was yum! I put the ramekins into a deep roasting tin and poured water in two-thirds of the way up the sides of the ramekins. It helps the bottom not to stick or burn and keeps the creaminess of the cheese. Let me know how it goes!

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