Today’s pastry bread pudding is a nostalgic one., made from gifted day-old pastries from friends, and a leftover jar of mum’s ultimate Lemon Curd; half of which fueled my favourite paintballing troops this past weekend. The other, served on Great Grand-Maman’s hand monogrammed handkerchiefs and eaten in my first London flat.
Either, you over estimated how much cheese your guests could eat. Or, your guests don’t actually eat the quantities of cheese you wanted to think they did [just to make you feel better about your own vastly greater consumption of cheese]. Either way, you’ve got cheesy leftovers. Throw it away and that’s MONEY DOWN THE DRAIN. And good cheese. Obvi. So here’s what you do.
As it turns out, for a first-time-maker, hesitant-fan, of gazpacho, I’m rather a fan of this recipe; it beautifully salvages the season’s overripe strawberries, greens included, uses up a handful of day-old bread, keeps refrigerated or frozen, quick AND easy make ahead meal, perfectly refreshing in summer, won first place in last week’s canapés contest and last but not least, is a PROVEN gazpacho converter [myself included, now a huge fan, unbiased I promise].
It’s funny how we often don’t think about what we don’t eat and why we don’t. Cauliflower leaves are one such example. Growing up, it’s what protected the food. Now, it is the food. When you don’t feel like spending on 101 cruciferous veg - that can cost an arm and a leg in some parts of the world - buy the cauliflower and get the best bang for your buck.
It feels only fitting, that for this 1 year anniversary post - albeit a week or so late - that it should be none other than the Frittaffle. Because when your friends tell you "let's make brunch" and "we have a waffle iron" jut as Food Network happens to share 15 things you can make with a waffle iron... There is really only one thing left to do.
