How to avoid food waste- Porridge & Cranberry biscuits
I hate waste. Particularly food waste. I remember hearing Dani Johnson, ex secret millionaire, serial entrepreneur at a event years ago where she talked about the 'law of waste' and how often we can have fridge freezers full of food and we still go out and buy more according to our taste and fancies.
How Dani put it was if we are constantly in a mindset of waste, how can we expect to get more in life?
Eat or use up what you have! She also explained that even though she is successful and reasonably well off, by Saturday night her fridges are empty ready for the next week's shop. My husband and I still joke to this day that if by weekend we still have loads of food we do not go grocery shopping at all for the following week ( bar a few basic bits). We feel great that we need not have excess and make it fun to make the most of what we have, that a side, it is a way of being grateful. I can also remember my ex land lady who grew their own veg and baked their own bread say 'take care of the pennies and the pounds will take care of themselves.' This is not to say that we shouldn't live and enjoy good things. It is simply a mindful way of appreciating what we have. Not to mention that you will notice more money around to do other things..
We seemed to have porridge oats left over more frequently recently ( It has been cold!)
I wasn't keen to eat left over porridge and as I stared at the bowl - I could see some sweet oaty biscuits so dreamed up a recipe which I shall call Porridge biscuits. If you ever find yourself in this predicament
- give it a go! Mine disappeared as my little kid sneaked out a whole tray to her friends......
They are great for brekkie on the run....
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Porridge Oat & Cranberry biscuits
Ingredients: 2 cups cooked leftover porridge oats, 1 egg, I teaspoon cinnamon, 1/2 cup brown sugar, 1/2 cup flour, cranberries, approximately 25g butter.
Method: I threw all ingredients in a bowl and mixed till I could drop a dollop on the tray. It should be a slightly runny but firm consistency. Baked this for 17 minutes at 180 degrees C.
What's lovely is that they are still gooey inside with a warm porridge like texture.
The cranberries can be omitted or substituted with raisins or dried ginger.