30 July 2012

Chocolate Pudding & Wonderful Stock

I haven't gone grocery shopping since the 22nd (I think?). Considering I usually spend <$8 per grocery shopping trip, this implies that I had/have a lot of leftover food to consume within the next two weeks! I can't wait to go home! Hopefully, I don't have to spend money on food until I get home (except for veggies of course).

With 3 leftover egg yolks (from failed macarons), I made chocolate pudding! I used fat-free milk, and added some red pepper flakes. I also replaced the cornstarch with about 6 tsp of white flour, and the sugar/cocoa with 120 g dark chocolate. The pudding was smooth and had a crusty top (which was pretty delicious!).

I also have been saving leftover plant parts in the freezer. I made a delicious stock with leftover cilantro, celery bottoms, potato peelings, onion caps/skins, garlic skins, and carrot tops, and eggplant bits. I think that I will do this from now on, and maybe even get my mum to do it at home! Vegetable stock is so easy to make as well -  just dump all the scraps into a saucepan of water, and let it simmer for a few hours! I'm sure non-vegetable stock is also easy to make - just simmer animal bones for a few hours. I think that next time, I'll cut the scraps into small pieces.

I used the stock for my risotto (to use up my leftover Arborio rice), and I also added some celery root juice that I got from Monell (they were going to use it for a study, but chose carrot juice instead). Celery root juice is tangy, sour, not sweet, and quite delicious!

In both instances, SP helped stir. Therefore, he was allowed to eat unlimited portions.

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