One of the stands we came across was Bounceback Food. We had no intention of buying anything, but left with three bars of homemade soap, a packet of lentils and a packet of pasta!
We got talking to the guy behind the stand, and after learning a bit about Bounceback Food, learnt that their whole system is based on a ‘buy one, donate one’ policy. Regardless of what object you bought, the exact same thing would be donated back to the nearest local food bank.
As previously mentioned in my last blog post, I was completely taken by this concept. I sometimes find that I will save up an amount of items to donate, but take forever to get it where it needs to go. With Bounceback Food, you don’t have to do anything except for buy what you want, and the rest is done for you.
They have a vast array of items to choose from, mostly healthy alternatives, and are not badly priced either.
So, what did I make with my Fussili Wholewheat pasta from bounce back foods?
I don’t often eat pasta, personal choice, I’m not an overly huge fan, but I decided to be adventurous with this one. I am really loving beetroot at this moment in time and one of the pizza’s at work has goats cheese on it, which has surprisingly become a favourite of mine.
So I mixed the two together in my head added some pasta and voila.
What you will need :
- Fresh beetroot
- The vinegar/beetroot juice from Jarred beetroot
- Goats cheese
- Fresh cream
- Fusilli pasta
- Olive oil
- Salt & pepper
- Basil (optional)
- Pine-nuts (optional)
Right, so a few little side notes-
1) I AM NOT A CHEF. I like to think of myself as an experimenter de la cuisine. I rarely use measurements in the kitchen unless I’m following a specific recipe. As this concoction was totally my own, I added everything to taste, so if you’re going to make it, be creative and follow your creative juices (and tastebuds).
2) IT’S PINK, GET OVER IT. No, not the famous, short blonde haired singer, the final outcome. It’s pink. Any human with even an ounce of an artistic flow will know red and white makes pink. I know it doesn’t look the most appetising, trust me, I wasn’t so overly enthused with its aesthetic look it at first, but the taste is totally worth getting over eating a strange coloured food!
What to do:
- Put the pasta on to boil. I usually add a little salt and olive oil to give it a dreamy Italian taste!
- Get your fresh beetroot (I used two and a half) and blend it together with a splash of the jarred beetroot’s vinegar. You want it to be more runny than not.
- Pour the cream into a large pan and start to let simmer. After a few minutes add some goats cheese in to melt into it. I know these are the most vague instructions ever – please bear in mind I’m not a food blogger, but if it helps, I put about a quarter of my goats cheese slab in, totally up to you!
- Add some salt and pepper.
- Once the cream starts to get a bit more of a thicker consistency, pour in your beetroot and stir. Don’t forget your camera at this stage for the colour explosion is magical!
- Keep stirring, and by this stage your pasta should be just about ready. Pour the pasta in and stir it all together.
- Serve it up with extra pieces of beetroot, extra goats cheese, basil leaves and/or some pine nuts!
This was an extremely fun meal to make, super easy and creative and it tasted amazing! My housemate, Liv, can most definitely vouch for this!
I understand these weren’t the most intricate instructions to follow, so just pop me a message if you need any advice!
Enjoy and let me know how it goes,