I heart left-overs.
As a matter of fact, there are some things I enjoy eating more as left-overs, than I do during as the original meal.
Lord Sandwich had the right idea when he said “Just throw some of last night’s dinner between those two slices of bread”. Two slices of bread is the old timey equivalent of the microwave, fork and Tupperware.
Yet one recipe has always eluded this left-overs fiend… until now.
Risotto. It simply does not work the next day. 15 hours in the fridge and 2 minutes in the microwave ruins its consistency. It begins to resemble a primeval sludge more than a luncheon delicacy. But with two simple ingredients, eggs and bread crumbs, you can restore your risotto to its former glory.
Introducing risotto balls! All you need to do is mix an egg or two and some bread crumbs into your left-over risotto. Form the mixture into small balls and fry those suckers. But beware, the reason they taste so good is because you have added an extra 250 WeightWatches points worth of carbs and fat.
Maybe this recipe should only be used on special eating left-overs at your desk occasions.
thomasthethinkengine
thefatcontroller
I find that there’s almost no leftovers that can’t be converted to something edible and tasty by adding olive oil, chilli powder and a large spoonful of garlic before a quick stir in the frypan.
This method has succesfully been implemented on:
Pasta
Various Stir-fries
cold, soggy chips (fries)
old, stale chips (crisps)
pizza (chopped up)
Not so succesfully implemented on:
Carrot cake
Melted ice-cream
Salad