The Recycled Cook

The Recycled Cook Courgette (Zucchini), carrot and onion fritters Another easy blog today, as I had some carrots, courgettes (Zucchini) and onions left over I decide to make some fritters.  Nice as a starter or just a snack, they can be easily frozen for use at a later time too. Try making an accompanying spicy Yoghurt dip, I will blog this separately later. This is another dish that children might want to get involved in making, I apologise in advance for those that have to do the clearing up, this can get a bit messy. First of all grate the carrot, courgette and onion and add to the mixing bowl. I prefer to use a metal bowl for this but use what you have available. The quantities as always depend on how much you have left over.  You could always supplement the mixture with other vegetables such as parsnips, swede or  potato. Squeeze out as much of the moisture as you can and transfer to a second mixing bowl. If the mi...

Split pea and ham croquettes Earlier in the week we had a classic London dish for dinner of slow cooked ham joint with yellow split peas )peas pudding), served with  runner beans and chopped Italian tinned tomatoes. We had some left over so thought I would make some peas pudding, cooked onion and baked ham Croquettes. To start with either chop the whole cooked onions that were baked with the split peas or fry off some onions and chop into small pieces which we will add to the croquette mix. Add the leftover cooked spilt peas and crumble into the mixture, season well with salt and pepper. Chop some of the leftover ham into bite sizes pieces, add all the ingredients together and form into small balls with your hands.  As they are already cooked you won't need any binding agent, they are moist and starchy enough. Add smoked spicy paprika (Pimienton) if you have some availab...

The Recycled Cook By Adrian Sleeman Flamenco Eggs The Spanish name for this is "Huevos Flamencos"  and for me this sums up what Mediterranean cooking is all about, flavour and colour. and it is a great dish to have as an alternative to your usual breakfast. It also makes a delicious supper dish. Flamenco on a plate. As with all of my dishes it is not a rigid recipe, is easily adapted depending on what you have left over in your fridge and making a vegetarian option is just a case of substituting the meat for a suitable vegetable, such as Courgette or Aubergine.  Start by sweating off some chopped onion and Chorizo (if using) over a medium heat until softened, then add crushed garlic to taste, being careful not to catch this or it will be bitter. Set aside and keep warm. Next gently mix some eggs, do not over beat as ideally you want a mix of yolk and egg white in the finished dish. This is not after all a "Tortilla"  Chop whatever left over veget...