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Eating for Two: How Do You Love Sardines, Tell Me All the Ways
Hi Robin
This is a devious recipe from a book I wrote called The Healthy Lunchbox designed to lull unsuspecting children into eating sardines. Maybe it would help you too?
Just-like-tuna paté
Enough to fill 2 large wholemeal baps, 4 wholemeal rolls or 3 granary or wholemeal sandwiches
1 can of sardines in sunflower or olive oil
75g/3oz Quark or low fat curd cheese
Grated rind of half a lemon
1 tbsp chopped chives
Freshly ground black pepper
Drain the sardines, split them lengthways and remove the backbone. (Yes, I know it’s healthy but there’s nothing more offputting to kids than coming across crunchy bits of bone) Put the sardines in a blender with the Quark, lemon rind and chives. Whizz, taste and season with pepper.
* you can of course make this by hand but the extra smooth texture you get from blitzing the mix makes it somehow less sardiney.
http://thefrugalcook.blogspot.com
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Here over the other side of the pond in England we have exactly the same issues too. And for my sins I'm writing a book - and a blog - about it - thefrugalcook.blogspot.com so this debate is really interesting.
What I've found over the past couple of months is that I spent - and wasted - a lot more on food than I thought I did by buying too far ahead (things always cropped up to postpone a meal), impulse shopping and buying ingredients 'just in case' I might need them for some future recipe.
I now shop more often but try and ask myself first whether we couldn't feed ourselves from what we already have in the fridge and storecupboard. And more often than not we can.
I agree 100% with Ed's comment about not walking away from small producers at this time, though. But it does need a major adjustment in the way we shop for food. Butchers and meat producers here in the UK have told me that they can barely give their cheaper cuts away