As I have mentioned before, we didn't do a great job of running down ingredients before we moved. In part, this was because our move date was only confirmed 2.5 weeks before we left, and in part, this was because we have a tendency to stock up on food. That tendency does not pay off when moving house.
As a result, we ate some odd things before leaving Australia. I won't share the oddest with you, but the smoothie and pancakes in this post deserve to be made even if you aren't using up ingredients. Neither are very different to things I've made before, but the addition of mesquite to the smoothie, and the combination of currants and chickpea (besan) flour in the pancakes, made these stand out from past versions.
For the smoothie, you will need 1-1/2 frozen bananas, 1 generous cup baby spinach leaves, 1-1/2 tbsp mesquite powder (you may want less if you aren't trying to use it up!), 1-1/2 tsp dried ginger (again, a little less if you prefer) and 1 cup water. If you want a structured recipe, it's available for printing here.
The mesquite powder adds a distinct caramel-like flavour - highly enjoyable - and makes the drink creamy even without milk.
The currant chickpea pancakes could be eaten as a breakfast or snack, or paired with curry for a fruity twist on Indian-style meals. They are extremely simple to make, and chickpea flour is an easy flour to work with when making pancakes.
To make these, you need 1 cup of chickpea flour, 1 cup of water, and as many currants as you want to throw in - I used about 1/3 cup, but 1/4 cup would do (see here for a printable recipe). Mix up the batter, heat a non-stick pan and spray with oil if desired, and make your pancakes as big or as small as you like.
I may not have thought of these particular ingredient combinations if I wasn't working through surplus produce, but I am grateful I did hit on them.
What was the last random dish you threw together - and how did it work out?