Most of us have food left overs from time to time. Possibly too little to feed a whole family again, possibly not as attractive anymore heaten up in the microwave.
But too good to go to waste.
Broccoli stem pesto sauce
This lemony pesto sauce makes great use of all the broccoli and makes a perfect (and quick) pasta sauce, with ingredients that you may already have at home.
stem of 1 broccoli (ours was about 130g)
handful of basil leaves
30g parmesan cheese (use cheddar for vegetarian option)
1 garlic clove
40ml olive oil
salt and pepper to season
optional: serve with roasted pine nuts
Slice stem in 2 cm chunks and steam for approx. 5 min. till soft to stab with a fork
Add the steamed broccoli, basil leaves, parmesan cheese to a food processor and chop all ingredients
Grate ½ lemon and add zest to the food processor. Juice the remaining lemon and add juice
Add oilive oil, generous amount of pepper and some salt
Blend well together
Serve on top of pasta (with steamed broccoli heads), and if you have some at home, add some roasted pine nuts.
Home made bread end croutons
Fresh croutons are so much better than those from a (plastic) pack. The smell of grilled garlic bread alone makes me hungry. Even better, these are made with the bread-heels: those ends of the breads that no one ever wants to take!
2-3 Bread ends (bread heels)
3 garlic cloves
Pre-heat oven to 200 degrees Celcius
Dice the bread into small squares and put onto a baking tray
Drizzle some olive oil over the bread squares
Press the garlic over the bread squares
Sprinkle over some salt, pepper and oregano
Pop in the oven for 10 min
Add to soup or salad & enjoy!
Left over milk & eggs protein rich pancakes
Who doesn't like pancakes? If you ever find yourself at a loss as what to do with some left over eggs or milk - here you go!
5 eggs (or less, if you don't have 5 to spare, anything between 2-6 goes)
a drizzle of maple syrup (or alternatively a spoon of sugar)
pinch of salt
Optional: apple slices (very thinly sliced), cheese (sliced), raisins, bacon or cherries to fry inside your pancakes
Carefully crack your eggs, add flour, milk, maple syrup (or sugar), pinch of salt and mix well with (hand)-mixer
Heat a non-stick frying pan and melt a little butter, change heat to medium (medium-hot)
Add a small layer of pancake mixture, if filled top with one or more ingredients and add a very thin layer of pancake mixture on top
Turn over as soon as you can slide the pancake by shaking the pan a little
Leave for a minute, than serve with your favourite topping(s)
Left over meat faijita
Spice up your left over meat or fish into tasty fajitas! This recipe is very forgiving, and you can add most veg /potatoes /left overs of your choice to make a tasty meal.
1 red and 1 yellow bell pepper (or any colour you have at hand)
1 tbsp oil
left over meat or fish
can black/chilli or taco beans, drained
optional: other left over veg/potatoes
2 garlic cloves, crushed
½ tsp chilli powder
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp salt
coriander, finely chopped (replace with dried coriander, (fresh) basil or other herb if you dont have any fresh coriander)
1 lime (or lemon)
6 flour tortillas /wraps
2 avocados (optional)
Cut bell peppers and onions into strips. Heat the oil in the frying pan and fry the strips until soft and starting to brown at the edges. Transfer to a dish
Add the meat and beans into the same pan and add the chili powder, smoked paprika, and ground cumin. At this stage, you can also add other left over veg. Stir the mixture around the pan to warm through and help absorb any flavours of the fajita mix, then stir through the coriander, crushed garlic, and grate a little lime zest over it
Optional: Crush the avocado in a bowl with a fork until creamy consistency. Add a squeeze of lemon or lime and a sprinkle of salt.
Pan fry tortillas each side until golden brown.
Serve the tortillas, with the fajita mix, meat (/fish) & beans, guacamole, yogurt and grated for everyone to help themselves.
Left over potato & leek soup
Potatoes are the numer 1 wasted food in the UK. If you have some boiled potatoes left, try this quick & easy soup. You can even just store it in the freezer for a quick lunch time (wintery) healthy meal!
~500g leeks, chopped up into 1cm chunks
tbsp olive oil
~500g left over cooked potatoes
2 cloves of garlic, thinly sliced
1 stock cube
100ml double or whipping cream
salt & pepper to season
to serve: croutons and herby cheese (eg. boursin)
Melt butter in a pot, add chopped up leeks and spoonful of olive oil
Fry on medium heat until soft (approx 5 min)
Add boiled potatoes and thinly sliced garlic & stir
Add 500ml water and 1 stock cube, bring to boil and simmer for 5 minutes
Blend all ingredients until you have a creamy thick soup
Add 100ml milk and 100ml cream, stir. If you feel that the soup is too thick, add a bit of water
Heat up again and season with salt and pepper
Serve with home-made croutons and a spoon of (whipped) herb cheese (eg. boursin)