With the weather in Sydney very wet, we didn't head out to any gluten-free restaurants this week. Instead we tried a few new recipes and some old favourites at home. The chapter I was up to in Michelle Maisto's book The Gastronomy of Marriage coincided with the food we ate. In Chapter 14 'Risotto, Frittata, Fried Rice', Michelle says she turns to these dishes when she has to create something from nearly nothing. Risotto and fried rice were on our menu these past few days with the fried rice made from whatever was in the fridge. I have to acknowledge Bruce's influence in making the fried rice. He hates wasting food and suggested using all the leftover vegies and herbs for fried rice. Before Bruce, I probably would have made a frittata with the ingredients in the fridge but would have steered clear of fried rice due to the lack of a few key items such as red or green pepper. So here's what was in it: chopped shallots, zucchini and coriander, baby spinach leaves, 3 eggs whisked, cooked and chopped, bacon, lots of ground pepper, Tamari soy sauce and unsalted peanuts.
Potato soup with sausage and spinach