I am trying to throw away nothing and fail pretty much every week at something but I am doing a whole lot better than before and won’t give up!
I do ‘ve a compost bin on my terrace so I ‘ve not thrown any fruit, veg scraps or used tea in the bin for a year. There is always room for improvement so I am trying to use up all of the fruit and veg scraps as well. It requires a bit of creativity and mostly getting clever in the freezer. Often you don’t have enough scraps to make a quiche that week but store your uncooked veg scraps in the freezer and when you got enough, you make a quiche, casserole, soup, frittata, pesto, fritters, jam, preserves, scones or cake.
Check out the powder of celery leaves I made and use to flavour sauces and sprinkle on casseroles and pasta HERE
ROOT TO STALK COOKING – my dad was a pioneer in this as a 2 Michelin star chef he used every last bit of the veg and fruit. and this 40 years ago! Basically use every part of the veg, what you would discard for a recipe; use in a soup, quiche, fritter, frittata or preserve.
DON NOT USE – rhubarb leaves, apple pits, and any stone fruit pits like plum and mango.
Check out some more tips here:
- Use cheese rind from Parmesan cheese to flavour stock and soups.
- Freeze blackened bananas for smoothie or when you ve time to make banana bread.
- Leftover vegetables like a celery stick, 1/4 onion, kale? just throw it in a jar in the freezer, ready for the next soup or stock.
- Make croutons or breadcrumbs from stale bread. Or have French toast!
- Saute your vegetable tops of carrots, beets and kohlrabi, they are yummy!
- Roast your pumpkin and squash seeds in the oven sprinkled with some lovely spices, they are a great snack.
- Preserve citrus peels in salt, or simple dry them in the oven and ground down to a delicious powder to flavour fish and salads. Or make marmalade.
- Dice broccoli and cauliflower stems in small cubes and saute them. Top with a fried egg and you got a super breakfast.
- Don’t peel onions, just add skin and all to the soup and remove before eating.
- Any limp root vegetables, slice and dice and add them to a vegetable tart.
- Use the liquid from tinned chickpeas to make vegan dishes like vegan mayonnaise.
- Soggy spinach? Blitz into pesto or stuff a ravioli with ricotta cheese.
- Make a lemon curd tart with soft lemons with the juice and zest.
- Use sightly dehydrated mushrooms in risotto and make arancini from leftover risotto.
- Turn soft fruit into home made jam.
- Leftover steamed rice, turn it into chicken fried rice.
- Fry clean potato skins and enjoy.
- Use the chicken carcass to make chicken stock.
- Apple skins and cores are great to make homemade apple jelly from.
- Safe the corn cobs to make a broth.
- Toss radish tops into your soups, quiches and pesto.
- Pickle kale stems and watermelon rinds. Use the pickle juice to flavour a vinaigrette.
- Left over parsley? Blanch and blitz, add to mash potatoes, pesto or pasta sauce.
- Add to your meatloaf leftover veg like carrots, turnips and peppers.
- Use leek greens not only in soup but slice them thinly and saute them or add to stir fry, vegetable quiche or casserole.
not paid to post