Vegetables – hacks for leftovers
If you store them properly your vegetables will last much longer. Ethylene gas in fruit acts as a maturation agent leading to quicker ripening, so fruit & vegetables need to be kept separate like potatoes and onions.
- Broccoli & Cauliflower: if you only eat the florets, you’re wasting more than you eat. Half of the weight is in the leaves and the stems. Raw and finely sliced, they are delicious roasted with olive oil, salt, and cumin or grated and made into fritters. The leaves are also tasty in salads, roasted in oil or steamed.
- Brussel Sprouts & Radishes are great in stir-fries
- Cabbage & Kale: shredded, tossed in sesame oil and baked until crispy like seaweed
- Celery & Fennel: last much longer if you wrap them in tin foil. Finely chop and freeze for a ready-made addition to soups, stews, and sauces
- Lettuce Leaves: the outside leaves and trimmings are great in soups and stews
- Watercress & Rocket: make great pesto
- You can turn literally any leftover vegetables into a soup – simply boil, add a stock cube and blend!
- Wilting leaves: this is due to dehydration so revive them in iced water for twenty minutes or add them to soups and stews. Frozen then defrosted also makes for better soup or puree.
Dairy Products – hacks for leftovers
- Scatter eggshells around plant pots to deter slugs/snails, although as the dog is partial to eggshells they don’t always stay there long!
- Leftover cream has all manner of uses, i.e. mascarpone and sour milk (a great alternative to buttermilk which isn’t always easy to get hold of)
Fish & Meat – hacks for leftovers
- Great for stews or roasted with herbs & olive oil
- Meat & fish bones make great stock. Pop in the slow cooker with some water and seasoning and leave overnight. The aroma in the morning is delicious!
- Sour milk is great for steaks as the lactic acid will tenderize the meat
- The dog has any ‘slimy’ bits we won’t eat
Baked Goods – hacks for leftovers
- Stale bread, crackers, crisps & pretzels make great breadcrumbs. Blend then freeze to use as and when
- Pastries are frozen to use in bread & butter pudding and other desserts
- Warm-up stale Croissants and Pain au Chocolat and put straight in the oven straight from the freezer
Pasta & Rice – hacks for leftovers:
- Great as rissoles. Bind with egg yolk, breadcrumbs, and fry.
Teabags & Coffee Ground – hacks for leftovers
- We add these to houseplants and garden soil.
What are your hacks for leftovers? Do you think you could you survive on other people’s food scraps for a week? Dianne McGrath challenged herself to live off their leftovers.