A day working at home, which for me means tying to limit my excursions into the kitchen!
Breakfast was just some toast made from bread straight from the freezer. I don't each much bread so just buy a reduced price loaf when I see one and stick it straight in the freezer.
Lunch was fried duck liver with pan juices. Seems odd, I know, but this was actually using up leftovers from the weekend. I'd made stock from duck giblets I had in the freezer. I hadn't used the liver as it adds a bitterness to the stock.
I fancied something reasonably healthy for diner, with a vague memory of a Rachel Khoo recipe at the back of my mind, I decided on a roast autumnal vegetable medley with a goat's cheese mousse.
This was great: seasonal, tasty and healthy(ish). It isn't really worth writing up a recipe because it was so easy. Essentially I chopped up two carrots, a bunch of beetroots, two parsnips, an apple, a pear and a red onion into mouth-sized chunks. Liberally coated the lot in olive oil and salt and roasted until tender. For the goat's cheese mousse I broke down about 2oz of soft goat's cheese with a dash of milk. Then folded in some whipped double cream (using up the leftover from Sunday) before adding a squeeze of lemon juice (from lemon segments from the freezer).
Waste for the day:
- Peelings and trimmings from carrots, parsnips, apple, pear, beetroot and onion - unavoidable.
- Half my baked veg and mousse - that's lunch tomorrow sorted
- Goat's cheese - weekend lunch here we come