Did you know that last week was the European Week for Waste Reduction? I learned about it when I was randomly surfing around the net the other week and stumbled upon an article on the ‘Zero Waste Lifestyle’. Meanwhile, I have done a bit of binge reading on the topic, and I am HOOKED on the idea of reducing the amount of waste I produce to an absolute minimum. So much so that I want to share a few thoughts on it with you today, along with this homey turkey fricassee, with tender and juicy turkey meat, sweet peas, crunchy leeks and a lusciously creamy and lemony dill-sauce. How they go together? My delicious lunch for two is entirely made of leftover bits and pieces I found on a little fridge forage – a taste of zero waste.
My trip to Hamburg last weekend has left me with many good memories, wanting to go back, and – an annoying cold. I clearly underestimated the wind up north. So as I lay in bed sick the last days and Alex was out and about most of the time, we were left with a rather frugal amount of fresh things in our kitchen today. And as in the (very catholic) region of Germany where I live, shops are closed on Sundays, we had to make something out of the almost nothing we had. To be exact, there were no more than six kind-of-fresh mushrooms at the bottom of our fridge. Although I feel a lot better today, I never feel like going out before I’m not completely back in shape. The first real trip I usually make is – back to the kitchen. I know that I am on a good track when I’m able and willing to go back to the stove again. And nothing says “back in the game” like a fridge forage and store cupboard stir-up.
With Scandinavian cuisine growing in vogue during the last few years, the humble practice of pickling has become all the rage. At first, I didn’t even care. Now I am a heavy user. Continue reading