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.