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Cold weather food

It’s the coldest day of the season so far, and there’s a cold north wind to boot. So I’ve got a pot of soup on the stove for tonight’s supper: stock from pheasant bones and warm spices, various veggies from

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Posted in Autumn, Kitchen Economy

Planned Leftovers with Lamb

There is a strange phenomenon here in Wales: sheep appear to be everywhere in the countryside, and lamb meat is readily available in the shops, but it’s mostly imported New Zealand lamb. I’m not entirely sure where most of the Welsh

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Posted in Leftovers

Stir Fried Cauliflower ‘Waste’

I absolutely love Chinese-style stir-fried vegetables. Although prep can be time-consuming, the veggies cook quickly in a minimum amount of fat, so they retain most of their nutrients and don’t gain much in the way of calories. Stir-frying is also

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Posted in Kitchen Economy, Recipes

Edible Packaging: part one

Isn’t that just the greatest concept? Wouldn’t it be wonderful if the food we bought came in edible packaging? Guess what–it does! Nature provides the ideal package for protecting the flesh inside, letting it breathe and mature at its own

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Posted in Kitchen Economy

Winter Fruit Crisp

This recipe is my variation on an old family favourite apple dessert. The original calls for apples to be peeled, quartered and cored, which I think reflects the logic of its time. The recipe was intended for fruit that had

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Posted in Recipes
What’s Creative Economy in the Kitchen about?
Sharing a lifetime of experience of kitchen challenges. Respecting food and making the most of what's available. Read more on my About page.
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March 2015
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© Julia Davis-Coombs and Creative Economy in the Kitchen, 2014-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia Davis-Coombs and Creative Economy in the Kitchen with appropriate and specific direction to the original content.
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