Daily Archives: 23 May 2011

Food waste and compost!

Several months ago, the council gave us all a brown plastic container for food waste, to be collected at the same time as the rubbish and the recycling.

Actually, they collected it the first week and then seemed to forget about it, but they’ve got into the swing of it now!

Some brown bins seem to be overflowing; for families with children that’s not too surprising, I suppose.

There’s just two of us, both non meat eaters – no bones or fat to get rid of – so we haven’t used ours much yet. Near enough everything bar cooked food (not much of that gets left) and fish goes in the compost. And this being national vegetarian week, there’ll be no fish to worry about either!

National Vegetarian WeekNational Vegetarian Week

This gives us a good excuse to get creative with veggies and maybe try a few new ones. Dishes with aubergine and mushrooms as a base are quite substantial; spinach and chickpeas go well together; squashes and sweet potatoes are lovely just roasted, and any tomatoey sauces can be livened up with grated ginger or finely chopped mild chilli or garlic – or all three!

There are some lovely recipes in this year’s diary to try. Cheshire pasties make a meal. Broccoli soup is delicious, and cauliflower crisp. They may even persuade the kids that these somewhat unloved vegetables are not really that bad after all.

Sweet Potato and Pepper OmeletteFor a really versatile dish try Sweet Potato and Pepper Omelette from Good Food, Fast. It’s good hot or cold and takes just 30 minutes to prepare and cook.

Dairy Diary Team

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Sweet Potato and Pepper Omelette

Sweet Potato and Pepper OmeletteA colourful vegetarian dish that is just as good served hot as it is cold. It’s good for a picnic, too.

Time 30 minutes
Calories per portion 321 Kcal
Fat per portion 18g of which saturated 4.2g
Serves 3
Suitable for vegetarians

Sweet potato 1 large, peeled, cut in half lengthways and then into 5mm (¼in) slices
Vegetable oil 1 tbsp
Red pepper 1, deseeded and cut into thin slices
Garlic 2 cloves, peeled and crushed
Eggs 6, beaten
Salt and freshly ground black pepper
Finely chopped parsley 2 tbsp
Finely chopped coriander 2 tbsp

1 Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender. Drain well.

2 Heat the oil in a medium frying pan and gently fry the pepper and garlic for about 5 minutes until softened. Add the potato slices, and cook, stirring, for a further minute.

3 Pack the vegetables evenly over the base of the frying pan and pour in the eggs and plenty of seasoning. Cook the omelette over a gentle heat, pushing the cooked egg from the edge of the pan into the centre, until the egg is set all over – it will take about 10 minutes to set completely.

4 Preheat the grill to hot, and place the omelette under the grill, protecting the frying pan handle if necessary, to cook for 2–3 minutes to lightly brown the top.

5 Serve hot or cold, straight from the pan, cut into wedges and sprinkled with the chopped herbs. A green salad makes a tasty crisp accompaniment.

Cook’s Tip
The secret behind making a good omelette is to keep the heat quite low and allow the egg to cook gently so it doesn’t toughen and become rubbery.

Good Food, Fast Dairy CookbookRecipe taken from Good Food, Fast

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