Jazzing up your dinner with Pangritata- Frugal Friday

cityhippyfarmgirl

cityhippyfarmgirlPoor man’s parmesan it’s called but eating it, I feel anything but poor.

crunch, crunch, crunch….

 Like any good peasant food, it’s cheap, frugal, uses up what’s available and is rather versatile in jazzing up the most basic of meals.

crunch, crunch, crunch….

You can team it up with what ever you have on hand, looking good at your local farmers market, or getting flaccid in your fridge.. For me, it’s usually some seasonal green vegetables and maybe a little fetta to bump up the protein. (The pictured one was zucchini, peas, and leek.)

Really the possibilities are endless. Just the thing for Frugal Friday.

cityhippyfarmgirl

Pangritata

In a frying pan add some

Stale bread crumbs (I use the ends of my sourdough loaves, and pulse them in a blender until crumb like.)

Add a couple of slugs of olive oil

a clove of crushed local garlic

zest of an organic lemon

some finely chopped fresh chilli

and some salt and pepper to taste.

Lightly fry it up until golden, (or alternatively bake it on a tray if you have the space in your oven while cooking something else.)

I make a whole big batch and just keep it in the fridge. No idea how long it keeps as it never lasts that long round these parts.

Give it a crack.

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Cauliflower Curry- Frugal Friday

Cauliflower.

I think you either love it or hate it. Is there a middle ground with this much loved/hated vegetable? If you hate it, find something else to substitute it. If you love it…well tuck in please.

Cauliflower Curry

a good slurp of vegetable oil

then add

1 chopped spring garlic

a diced onion

1 tsp cumin

1 tsp coriander

 1 tsp turmeric

1/2 tsp cinnamon

 salt to taste

fry until smells delicious and then add

 1 whole roughly chopped cauliflower

5 small chopped length ways zucchini

2 cups water

cook until the vegetables are just cooked through, (you don’t want them mushy and disintegrated)

then add

200mls coconut milk

serve with some roasted cashews on top

eggs two ways- Frugal Friday

Eggs are always a quick and easy thing to prepare. Cool or warm weather, these little fellas are easily adaptable to what ever your taste buds fancy.

For warmer weather or an easy lunch try and egg salad. Dictated by what’s in season, what’s in the fridge and pretty much what you fancy eating.

Egg Salad

boiled eggs

lettuce

celery

walnuts

parmesan shavings

olive oil

Baked Eggs

In a baking dish add some tomato passata or left over pasta sauce. This one was a eggplant and zucchini pasta sauce. Make some slight hollows and crack the eggs in. Bake at 200 until golden. If you like your eggs still runny, bake until just the whites are cooked. Serve with some crusty bread.