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LOV I N G

l eftovers

r e c i p e s f o r k i d s in t h e k i tc h e n


Th e Lo ve Fo od Hate Wast e P rogr a m The Love Food Hate Waste program is all about reducing the amount of ‘good’ food that is sent to landfill in NSW. By promoting easy and practical solutions for buying, cooking and storing food, Love Food Hate Waste will help our community to prevent food waste, save time and money and reduce our impact on the environment. This recipe book was developed as part of a joint project between Warringah, Pittwater, Mosman, Manly, Willoughby and North Sydney Councils. It was funded by the Office of Environment and Heritage through the Love Food Hate Waste program.

lovefoodhatewaste.nsw.gov.au Waste less food, save money and our environment


CoNTe NTS IT’S TIME TO LOVE YOUR LEFTOVERS 1 Getting Started

2

FRUIT & VEGETABLES

3

LOVE VEGETABLES

5

LOVE FRUIT

8

LOVE BREAD

10

LOVE RICE

13

LOVE PASTA

15

Terrific Tips

17


IT ’S TIM E TO LOV E YO UR LE FTOVE RS W OULD YOU THROW AWAY $1,000 ? No? Research shows that on average, every household throws away about $1,000 worth of food each year. Sad, isn’t it? Did you know that almost half of the waste in our bins is food? Food buried in landfill creates greenhouse gases. By re-loving your leftovers you not only save yourself money, you are also helping conserve our environment.

S TART SAVING NOW! • remember to use up leftovers in the fridge or freezer • check the cupboard or fridge before going shopping • plan your meals and menus • stick to a shopping list • cook only the amount you need • be creative with any leftovers and make tasty treats.

Try these delicious, quick-and-easy ideas to reduce your waste and save your money. L O V I N G L EFT O V ERS - 1


Get ting S ta rted Before you get started on trying these super-easy recipes for using your leftovers, be sure to: • Ask an adult to stay in the kitchen with you and lend a hand when needed • Wash your hands before handling food • Always reheat foods to at least 60°C, until they are steaming hot.

T h e basi cs – so me words you might ne ed Blend/juice Be at / whisk

Mix Chop

Juice Gr at e

Sift M ash

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&

FRUIT V EGE TABLES Are your fruit and veggies looking a little sad? Don’t abandon them. Juice them, grate them or blend them to make delicious drinks, snacks and meals.

T E R R I F IC TIP! A d d a l i t tle of the pu lp from your juicer back i n t o t h e j u i c e , or give it to the worms in your wo r m f a r m . L O V I N G L EFT O V ERS - 3


T e rrific J ui ces Revive yourself and make use of your fruit and veggies by juicing them! Vegetable juices are so healthy. Give them a touch of sweetness by adding an apple or other sweet fruit. For a bit of spice add some ginger.

Ma k e it Sau cy Blend and puree fruit to make delicious desserts and sauces. Berries and soft fruit are best for sauces.

S UGGES TION S F OR TAST Y J UIC ES Ve g e t a b l e Carrot, apple, celery, cucumber and ginger

Fru i t Mango, pineapple, banana, orange, watermelon, apple Try any combination

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LOVE V EG E TA BLE S TOAST IES 1. Mash together leftover veggies and add a handful of grated cheese. 2. Butter the outside of two pieces of bread. 3. Put the veggie filling on unbuttered side. Close the sandwich and pan fry or put in sandwich maker. 4. Alternatively, wrap filling in any type of flat bread or bread roll. Add a dollop of mayonnaise, yoghurt, chutney or other spread to give extra flavour.

SO U P S 1. Place cooked leftover veggies in a saucepan together with a cup of water, stir and simmer for two minutes. Optional: dissolve a stock cube in water. 2. Add cream or milk, grated cheese, grated veggies and a sprinkling of herbs. 3. Place in serving bowls with a dollop of yoghurt or sour cream.

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FR IT TERS 1. Sift 1½ cups of self-raising flour. 2. Whisk together 1 egg and 1 cup milk. 3. Make a well in the centre of the flour and add liquid. 4. Stir in leftover veggies, chopped, and a handful of grated cheese. Season with salt and pepper. Optional: ½ teaspoon curry powder. 5. Heat a little oil in frying pan over medium heat. Add spoonfuls of mixture. Cook for 2-3 minutes each side.

P I ZZA OR PASTA SAUC E 1. Chop tomatoes and fry in a little oil. 2. Add any herbs you have in the garden or cupboard. 3. Season with salt and pepper. 4. Add a little water and cook until soft. 5. Add the sauce to bakes, pastas, toast or to make yummy pizzas and nachos. You can get creative and add other vegetables too, such as mushrooms, zucchini, capsicum and cauliflower.

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VEGG IE PAS TA B A KE

1. If using leftover pasta, place in a colander and refresh by running hot water over it, otherwise cook per instructions on packet. 2. Chop leftover vegetables (such as mushrooms, beans, zucchini, carrots, spinach, celery, capsicum) and pour in your home-made sauce or a jar of pasta sauce. 3. Now mix the pasta in and pour the lot into a greased ovenproof dish. 4. Top with grated cheese and bake in a moderate oven, 200째C, for 20 minutes or until cheese is golden brown.

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LOV E FRUIT

TOMATOES

AVOC ADO Mashed Avocado Dip 1. Mash an avocado. 2. Add juice of ½ a lemon and a pinch of salt. 3. Optional: Add finely chopped tomatoes or a pinch of chilli to spice it up.

Tomatoes looking a bit old? Wash and cut out unwanted bits, then chop and/or cook to make dips and sauces. Tomato Salsa Dip 1. Finely chop 2 tomatoes and 1 onion. 2. Add a handful of finely chopped herbs, such as parsley, mint or coriander 3. Optional: Add 1 diced cucumber, Âź cup diced red or green capsicum, 2 tablespoons fresh lime juice. 4. Make some toast fingers for your dip.

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STE W ED FRU I T SMOOTH I E

Most fruits can be cooked up and the riper the better! You can cook up single fruits or mix a few together. Harder fruits need to be cooked a bit longer and you usually peel them as well. 1. Peel, core and chop two apples 2. Place fruit in a saucepan with 1 cup of water and, if needed, 2 tablespoons of sugar. 3. Cook with lid on for 10 minutes or until soft, take care water does not dry up. 4. Serve with ice-cream, yoghurt or cream.

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Bananas looking a bit speckled and mushy? That means they are perfect for smoothies and cakes! When ripe or overripe, bananas have lots of sweetness and flavour. 1. Place 2 bananas or a handful of strawberries in a blender or food processor. 2. Add 1½ cups of milk, ¼ cup of yoghurt and 1 tablespoon honey. 3. Blend and pour into cup. Optional: Pour over muesli at breakfast! If you don’t want to use milk, use ice instead.


LOVE BR E A D Stale bread can be transformed into a number of exciting foods such as croutons, bruschetta, French toast and pizzas!

FRENCH TOAST W I TH HON E Y

This makes a wonderful breakfast treat served with creamy yoghurt. 1. Lightly beat 2 eggs. 2. Add ½ cup warm milk & pinch of spices (such as cinnamon, cardamom, nutmeg, cloves) 3. P lace bread slices, cut in triangles, into a shallow container and cover with the milk mixture. 4. Leave to soak for 5 minutes. 5. Add a dollop of butter to a large, non-stick frying pan. 6. When butter is frothy, add bread slices a few at a time and fry over a high heat for 1 minute each side or until golden. 7. Drizzle with honey and serve immediately.

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CRO U TON S 1. Cube stale bread and bake in the oven until crisp or fry in a little olive oil. 2. Great in soups and salads.

M IN I PART Y P I Z ZAS These mini pizzas will help you use up stale bread. They can also be prepared and frozen to bake at a later date. Use leftovers to make toppings. Some popular examples are below. 1. Preheat grill and brown one side of bread slices. 2. Trim crusts or cut into circles using a pastry cutter. 3. Place bread on baking tray. 4. Spoon pizza topping or sauce onto each slice. 5. Arrange chosen topping on top and scatter with cheese – see below for ideas. 6. Bake in 200°C oven for about 5 minutes or until the pizzas are heated through and the cheese is golden brown, serve hot. Topping suggestions: Ham and Cheese – add pineapple for “Hawaiian” Greek – pitted black olives, sliced; red capsicum, cherry tomatoes, feta cheese, basil leaves To freeze, store in an airtight container. Freeze for up to 3 months.

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BREAD A ND BUT TER PU DDI NG This is a traditional and tasty recipe to use up leftover or slightly stale bread.

Bruschetta 1. Toast bread slices. 2. Brush one side lightly with olive oil. 3. Top with chopped tomatoes, shredded basil, salt & pepper to taste. 4. Serve immediately.

1. Pre-heat oven 180°C. 2. Butter bread slices and cut into triangles (about ½ - ¾ a loaf). 3. Place in oven-proof dish. 4. Sprinkle over a handful of raisins or other dried fruit. 5. M ix together 3 eggs, 2 cups milk, 2 tablespoons sugar, ½ teaspoon vanilla extract and pinch of salt. 6. Pour liquid over bread and allow to soak for 20-30 minutes. 7. Sprinkle with a little extra sugar and bake for 25-30 minutes.

T E R RIFIC TIP! Re v i ve a loaf of s t a l e bread or ro lls b y d i pping in cold w a t e r and baking i n a moderate oven f o r 1 0 minutes L O V I N G L EFT O V ERS - 1 2


LOVE RIC E FR I ED R IC E

1. Set aside 2 cups of cooked leftover rice. (If using uncooked rice, cook 1 cup long grain rice according to packet directions, drain and allow it to cool completely.) 2. Whisk 2 eggs in a bowl. 3. Heat 1 tablespoons oil in wok or non-stick pan over medium heat. Add egg and swish around in base to make a thin omelette. Cook over gentle heat until set. Transfer to a plate and slice thinly. Set aside. 4. Add 1 chopped onion to wok and cook until soft. Add bacon or other cold meats. 5. Add leftover vegetables such as capsicum, zucchini, celery, corn, peas, broccoli and cauliflower. Lightly steam broccoli and cauliflower if not cooked; thaw out peas if frozen. 6. Add rice. Cook, stirring for 3-4 minutes. 7. Stir in 1 tablespoon soy sauce. 8. Fold in sliced omelette. Serve hot.

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R ICE PU DDING RICE MU F F I NS

Whisk two eggs in a bowl. 1. Add ¾ cup of cooked leftover rice. 2. Mix in handful of chopped ham or bacon and leftover vegetables. 3. Add a cup of grated cheese and season with salt and pepper. 4. Press mixture into lightlygreased muffin pans and top with extra grated cheese. 5. Cook in a moderate oven, 200°C, for 15 minutes or until cakes are firm to touch and golden brown.

1. Place 1 cup of leftover cooked rice, 2 cups of milk, ½ cup sugar, 1 teaspoon vanilla essence in a large saucepan and cook over a medium to high heat until just boiling. 2. Turn heat to low and cook, stirring occasionally, until mixture thickens. Optional: Mix in a handful of raisins, pinch cinnamon. 3. Spoon pudding into serving bowls and top with fruit puree or jam. Serve immediately.

T ERRIFIC TIP! Collect broken biscuits and crum b s f r o m t h e b o t t o m o f t h e barrel to use as a crunchy toppin g o r a s a c h e e s e c a k e b a s e L O V I N G L EFT O V ERS - 1 4


LOVE PAS TA SPAGHET T I BOLOGN AI SE

PASTA SA L AD

1. Gently cook chopped onion and garlic in a saucepan until onion is soft. If using mince, fry over medium to high heat until brown, breaking up any lumps. 2. Add a tin of tomatoes and a tablespoon of tomato paste. Alternatively add a jar of pasta sauce or use your own homemade pasta sauce. Simmer until meat is tender. 3. Cook spaghetti as per directions or refresh leftover spaghetti by placing pasta in a colander and running hot water over it. 4. Add leftover vegetables (such as mushrooms, capsicum, zucchini, carrots, eggplant, olives) to tomato mixture. Heat through. 5. Serve over pasta and top with grated cheese.

1. Refresh leftover pasta by placing it in a colander and running hot water over it. Drain and place in a bowl. 2. Add leftover vegetables (such as capsicum, corn, peas, ham, beans) to pasta. 3. Stir through salad dressing or mayonnaise. Season and serve.

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e as y a n y t i m e pas ta

1. Refresh your leftover pasta by putting it in a colander and running hot water over it, otherwise cook pasta per instructions on packet. 2. Slice some leftover sausages and bacon and add it to the pasta in a lightly greased large frying pan. 3. Add leftover vegetables (such as mushrooms, capsicum, zucchini, carrots, peas) and thoroughly heat.

4. Add a handful of grated cheese and a teaspoon of dried mixed herbs. 5. Finally, stir in 200mL of cream and keep stirring until the cream has reduced, thickened and coats the pasta. Optional: this recipe also works with other leftover meats – just be sure to heat them until steaming hot.

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Terri fic Tip s P P P

Wash your hands before handling food

P P P P P

‘Best by date’ means that the food tastes best up to this date but is still safe to eat after the date if stored correctly

P

Revive a loaf of stale bread or rolls by dipping in cold water and baking in a moderate oven for 10 minutes

P

Keep cooked rice in the fridge for only one day and reheat it only once

P

Collect broken biscuits and crumbs from the bottom of the barrel to use as a crunchy topping or as a cheesecake base

O

Don’t reuse cooked meat or rice if it has been left out of the fridge for more than 2 hours

O O

Don’t peel your carrots – most of the nutrition is in the skin – just give them a good wash

Airtight storage containers will make food last longer Place leftovers in the fridge or freezer as soon as they are cool to keep them for longer

Reheat foods thoroughly to at least 60°C, until they are steaming hot Set up a worm farm or compost bin and turn leftovers that can’t be eaten into fantastic fertiliser Put leftovers into a wrap, which could be toasted with cheese You can store your pasta sauce in a jar with oil on top to preserve the food underneath

Don’t eat food after the ‘use by date’, it may be unsafe.

Printed L O V I N G L EFT O V ERS - 1 7responsibly with environmental integrity

Love Food Hate Waste Recipe Book  

Love Food Hate Waste Recipe Book