Love your Odds & Ends
From time to time we all find something hiding in the back of the fridge or pantry that was forgotten about and needs to be used ASAP. Here are some ideas on how to use up food nearing the end of its days.
Roast wrinkly tomatoes with some garlic, then blend them together with fresh basil for delicious homemade, pasta or pizza sauce.
Pickle cabbage to elongate its lifespan then add it to wraps, burgers, or anything else needing an acidic hit.
It’s a simple one, but bananas freeze really well, so once they turn brown, peel and store in an airtight container in the freezer. Great for smoothies, or to be defrosted and mashed for banana cake or bread.
If you’ve got an abundance of seasonal produce (feijoas, stone fruit, berries, etc), preserve or can them so you can enjoy them once they’re out of season.
Blessed with an abundance of basil? Homemade basil pesto is so easy to make, not to mention much more delicious than the store-bought version. Check out our Instagram highlight on how to make your own.
Cut stale bread into bite-sized pieces and bake with salt and oil for croutons, or toast and blitz for breadcrumbs.
Left with half a carton of stock or broth? Pour into an ice cube tray and freeze to have on hand later down the track.
If you have a small amount of crème fraîche left in the tub, add it to mashed potato instead of milk for a touch of indulgence.
Make homemade flatbreads by mixing natural yogurt with an equal amount of self-raising flour and a sprinkling of cumin seeds. Roll out thinly and pan-fry for 1-2 minutes on each side.
Frittatas are a great way to use up eggs nearing their end, as well as produce, cheese and cured meat! From-the fridge pizza is also a great way to use up a variety of ingredients that are about to turn.