Reduce Wastage In The Kitchen: Cooking Tips For Leftovers

Reduce Wastage In The Kitchen: Cooking Tips For Leftovers

love transforming leftover food items into a delicious meal. There is always something that you can do with your leftover food items (as long as they are not spoiled) so every week, make it a habit to look through your fridge and pantry and identify what needs using up. Stop wastage today and become creative with your leftovers.

 Here are some ideas to get you started:

  • To add a delicious scent and gently humidify a dry winter room, simmer leftover citrus peels (oranges, lemons, limes) in water with a few cloves, cinnamon sticks, star anise and a bay leaf or two. Top up the water as needed.  (Be careful the water does not evaporate completely.)
  • Use up leftover prosciutto by lightly frying it then adding it to a salad or eat it fresh on its own (rolled up) as an appetizer for a pre-dinner treat.
  • Make a pasta salad with leftover cooked pasta by adding cherry tomatoes, avocado and olives and a dash of 1000 Island Dressing.
  • Make a frittata with any left-over vegetables. Add some chopped cooked meat if you have any, a few whisked eggs mixed with a little cream and parmesan cheese and cook in a frittata or fry pan on low heat until almost cooked through. Finish off under the grill for a golden top.
  • Don’t waste leftover or stale bread. Process it in the blender to make breadcrumbs and store it in 1 cup portions in re-sealable plastic bags in the freezer. Keep for 3 months.
  • Freeze peeled old and brown bananas and blend with milk for an instant creamy smoothie.
  • For a cheap and easy chicken stock, put the leftovers from a roast chicken into your slow cooker with a carrot, onion, celery, a few herbs and water to cover. Leave it on low overnight. In the morning, strain the stock and refrigerate or freeze.
  • Make a homemade pizza on pita bread to use up leftover ham or salami.
  • Make a vegetable soup using any leftover vegetables in your fridge at the end of the week.

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