Sharabelle bakes

Waste not, Want Not Oops Kitchen Problems     We've all had them, those little Oops moments in the kitchen.  Last year I was making 3 bean vegetarian chilli and instead of flicking the top on my hot sauce bottle, I twisted the lid off instead.    Went right ahead shook the bottle the way I normally do, only this time I poured in nearly half the bottle instead of a few drops. I  like my food with a kick to it, just not that much of a kick!   Most people would have just dumped the chilli, but since I'm a thrifty Scot my first thought was how do I save this.    If I had had an extra tin of tomato sauce I would have poured it straight in too dilute the Spice.  Instead I decided to substitute cous cous for the rice, made some up and stirred through the very hot Chilli.  To my surprise it worked, the bulk of the plain cous cous made the chilli edible with out burning the lining of my stomach.   Iv collated a few helpful tips, that should cover most cooking

WASTE NOT,  WANT NOT LONELY HEART VEGETABLE     It's the end of the week and you look in the fridge for something to make a meal.  But all you find is a lonely single carrot or courgette, and your left thinking "What can I make with that!!!"     To reduce food waste I now do smaller shops, more often than one large monthly one.  By only buying what I need for that week I have reduced the amount of food I need to throw out.  The only problem is I usually end up with random single vegetables in my fridge.       Carrots There's a lot you can do with a single carrot, it can go with any global cuisine.  Or more often a Hybrid of more than one, depending on what I have in my store cupboard. Cous Cous Add a grated carrot to cous cous for a quick meal.  I first make my cous cous up with a little veggie stock and add in a pinch of ground cumin.  For a Moroccan feel I like to add some dried raisins as well, they plump up great in the stock. I