An idle google search for 'cookery notebooks' turned up a nice surprise -
The List Writer's cookery notebooks. It threw me for a minute because they looked so like my own diaries. Except much neater.
I use my diaries not only to keep track of appointments, holidays and most importantly which bin week it is (black, green or brown), but also to record meal ideas for the week and any baking I plan to do. These notes are very rough indeed. In fact I rarely stick to my plans, but they are a useful source of inspiration when I am stuck for a meal and I often flick through them to see what we ate (or at least what I was thinking of eating) in previous months.
You may remember this post about my recipe book. Much as I love my Moleskine recipe journal it has a disadvantage. It is divided into categories of equal length and I have found that two sections have been filled up and others have not been used at all. The two full-up sections are unsurprisingly baking and puddings. In my defence I must point out that these are things I need recipes for. I don't really follow recipes for main courses preferring a bit of culinary ad lib, but when baking you need to get quantities, temperatures and baking times right.
So I have a place in which to record meal plans and a place in which to store recipes, but these days I find I need something else as well. I need a place in which to record ideas for recipes. I found this-
It is perfect.
Bought from Down to Earth.
The first thing I wrote in it was an idea I had for using up a lot of loaf ends that had accumulated in my bread bin. Migas is a Spanish peasant dish of fried breadcrumbs. I loosely followed a method described in European Peasant Cookery by Elisabeth Luard. I'm not claiming authenticity, family pleasing grub is my main aim. This did the trick.
|Spanish style breadcrumbs with chorizo, peas and peppers -like hash made with bread instead of potatoes.|