The Capsule Pantry is all about learning how to be creative and flexible in the kitchen, cooking great dishes with food you already have languishing in your fridge or pantry. For the first post of 2023, I want to show you how this really works - and give myself a challenge.
So here’s the deal.
Give me three ingredients you have in your fridge or pantry. It could be some leftovers, an ingredient you need to use up, or something else entirely. I will give you a recipe based on those ingredients plus any in The Capsule Pantry storecupboard essential list.
I’ll go first in the comments below so you can see how it works:
I'm at my brother's house and I found in his fridge some puff pastry, little gem lettuce and some soft goat's cheese that needs to be used up.
Braised lettuce and goat cheese tartlets
Heat a frying pan on a high heat with a little oil.
Slice the little gems into quarters lengthways and fry on each side for a few minutes until browned.
Pour in some water - about 1/2 an inch - and put a lid on.
Simmer on a medium heat for 5 minutes.
Take out the lettuce leaving as much water as possible in the pan.
Remove the stalk and chop into bitesize pieces. Stick in a mixing bowl with some chunks of goats cheese, salt, pepper and a grating of lemon zest.
Cut the puff pastry into rectangles approximately 6x4 inches in size. Arrange on a baking tray. Put a few spoonfuls of the lettuce mixture on top and spread to the sides, leaving a little edge of around 1/4 inch.
Top with chopped almonds and put in a 180C / 350F oven for 20-25 minutes or until the pastry has puffed and is golden.
I'm at my brother's house and I found in his fridge some puff pastry, little gem lettuce and some soft goat's cheese that needs to be used up.
Braised lettuce and goat cheese tartlets
Heat a frying pan on a high heat with a little oil.
Slice the little gems into quarters lengthways and fry on each side for a few minutes until browned.
Pour in some water - about 1/2 an inch - and put a lid on.
Simmer on a medium heat for 5 minutes.
Take out the lettuce leaving as much water as possible in the pan.
Remove the stalk and chop into bitesize pieces. Stick in a mixing bowl with some chunks of goats cheese, salt, pepper and a grating of lemon zest.
Cut the puff pastry into rectangles approximately 6x4 inches in size. Arrange on a baking tray. Put a few spoonfuls of the lettuce mixture on top and spread to the sides, leaving a little edge of around 1/4 inch.
Top with chopped almonds and put in a 180C / 350F oven for 20-25 minutes or until the pastry has puffed and is golden.
I'm so glad I asked! I can't wait to try it. Thanks Charlie!!!
celery root
Hi! How about diced raw butternut squash, hummus, and fresh cranberries?
Fun! I've got 3oz dried beef, left over potato wedges, and shredded parmesan cheese