Are you up for cooking bread lasagna with me this month? It’s such a good dish for using up left-over meat and/or veg and end-of-the-loaf bread.
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The recipe that’ll guide you through is linked in my profile.
I used to live in Penzance (where the pirates come from!). The supernatural is big there…something to do with the sea air and the rugged landscape. Whilst in my old kitchen, I often felt like a kitchen-witch, making magic with whatever I happened to find in the fridge that morning.
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This month’s #ancestralcookup is a true kitchen-witch recipe….the inspiration for it comes from a recipe the Mommas on Italian island of Sardinia used. It’s a ‘lasagna’ made from bread.
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I’ve written it up in a way that’s super-easy for you. You need only three things:
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1 – old bread
2 – a filling (enter leftovers stage left!)
3 – some stock
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Wanna have a go? I’d love to have you cook it a long with me this month. Click on the link in my profile for all the details.
I get a horrid feeling any time I am faced with throwing away food. So, when my first lot of beet kvass was well-fermented and I decanted it, I just couldn’t consider throwing away the beets. Instead, I roasted them with some mushrooms, onions and courgettes.
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And I am so glad I did! Talk about delicious. The kvass mix also had garlic, black pepper, coriander, cumin and caraway seeds. Those went in to the roasting dish with it. Their smell – along with that of the fermented beet – filled my little kitchen with an aroma that was totally new to me. .
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I topped it with ricotta. And I topped the ricotta with black pepper, some zested lemon and a generous drizzle of olive oil.
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Zero-waste tasting amazing.
