10 recipes for this month's leftover ingredients
Here are some useful and yummy ways to make the most of your ingredients from our November issue:
Crushed tomatoes from our butter chicken pizza:
Romesco sauce: Whirl in a food processor with toasted almonds and cubed bread. Add olive oil until it forms a paste. Season with salt and pepper. Serve over chicken
Quick salsa Combine with chopped tomato and onion, minced jalapeno, black beans, corn and cilantro. Season with sugar, hot sauce and vinegar.
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More recipe ideas for tomatoes here.
Ricotta from our butter chicken pizza:
Creamy spinach pasta: Combine cooked orechiette with chopped baby spinach, thawed frozen peas, ricotta and salt in a frying pan until warmed. Season with pepper.
Ricotta-herb quiche: Blend 1 cup ricotta with 3 eggs and 1/4 cup chopped fresh herbs. Season with salt and pepper. Pour into a pie crust and bake at 350F until set, about 30 min.
Looking for more inspiration? Check out these ricotta recipes.
Wasabi Paste from our Asian tune tartare:
Wasabi-pea mash: Mash into cooked green peas along with salted butter. Serve with steak.
Spiced-up coleslaw: Stir into any creamy-coleslaw recipe.
Check out these ideas for wasabi paste.
Dulce de Leche from our banoffee tarts:
Five-min autumn dessert: Drizzle over slices of toasted pound cake and top with sliced pears.
Sinful brownies: Thin with a little hot water to make a sauce. Pour over brownies and sprinkle with chopped pecans.
More recipes here.
Pickling Spice from our sugar and spice salmon:
1. Warm potato salad: Toss boiled potatoes in red-wine vinaigrette seasoned generously with ground pickling spice.
2. Pickled shrimp cocktail: Stir 1/2 454-g package peeled large shrimp with 1/2 cup each white vinegar and water, 2 tbsp ground pickling spice, thinly sliced onion and lemon. Chill 1 hr. Drizzle with olive oil before serving.
