I woke up this morning still on my mission to finish everything we have in the fridge before stepping into a supermarket.. We had a lovely evening last week with friends, a little cooking competition at home in honor of dear closies who are getting hitched very soon :) We had such a blast, and of course ended up with heaps and heaps of leftovers..

I absolutely hate wasting food, so I made the decision that I have to work with what is in the fridge or pantry.. I found a bowl of cranberries that needed to be used today, so I made up a little recipe of Cranberry & Peanut Butter Cookies.. If you've been following, you must know how much I love peanuts, and with those cranberries it's the perfect combi of a sweet, sour and decadent bake!! They were so good I had 3 cookies in minutes with my coffee this morning.. And am munching on another one as I'm typing this up.. Yumm :)

Easy. Prep & Cook Time: 25 minutes

Makes 12 - 14 cookies

• 1 1/3 cup flour
• 1/2 cup castor sugar
• 1/2 cup brown sugar
• 3 tbsp crunchy peanut butter
• 1 egg
• 3/4 cup butter, softened
• 1/2 tsp baking soda
• 1/2 cup cranberries
• 1 tsp lemon zest
• generous pinch of salt

Preheat the oven to 180C. With an electric mixer combine butter, white & brown sugar, zest, egg and peanut butter until smooth. Add the flour, salt and soda until well combined, and gently fold in the cranberries at the end.

Line a baking tray with parchement paper and place the balls of dough, flattened a little, evenly on the tray. (This recipe makes between 12 - 14 cookies, so you can spoon out the portions before making the balls.) Bake for 12 - 15 minutes until golden brown. 

I have so many things to catch up on, so I decided to work from home today.. At the bakery I get side tracked by the beautiful fresh bakes in the oven and the lovely customers, so to get things done efficiently it's best to stay in today..

As lunch time approached, I looked in the fridge for some inspiration.. I'm in a pasta phase at the moment and was tempted by the fresh tortellini with truffle filling I got a few days ago.. Since truffle is quite powerful, I made a simple sauce, nothing too overpowering.. Also you don't want to have too much sauce when it's made out of butter and cream (even if it's light cream!).. So here it is, a delicious lunch for two people, or in my case for one as I finished it all by myself :)

Easy. Prep & Cook Time: 10 minutes

Serves 2 (or 1 hungry person)

In a small saucepan, heat the butter and once melted add the sage. Cook for a minute, then stir in the cream and simmer until the tortellini are ready, don't forget to season with salt and lots of cracked pepper. Cook the fresh tortellini in boiling salt water for just a minute (or as directed on the pack) and reserve some of the water. Drain the tortellini, add just a bit of pasta water to the sauce, simmer for another minute and you're ready to plate.. Drizzle the tortellini with sauce and voila, a simple but diving tasting pasta!

I'll post how to make your own, fresh tortellini when I get the chance ;) x