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Cooking with leftover food

By April 24, 2018 No Comments

Week 2- Gozo

Candied Citrus peel

  • 1 part citrus peel (Lemon, orange or mandarin)
  • 1 part sugar
  • ½ part water
  • Spices such as cinnamon sticks, star anise, coriander pods
  • You will also need sealable mason jars, sterilized with hot water

To start this recipe, make sure that the citrus peels have no flesh on them. Next, you need to blanche the peels. Put the peels in a pan with water, cover and bring to the boil. Throw away the water and repeat a total of 3 times, as this will remove a lot of the bitterness from the peels. Next, drain away all the water in the pan. Add in the 1 part sugar and ½ part water and cook together for 25-30 minutes. Immediately transfer the peels and the syrup into the sterilized mason jars. Close the jar tight and allow to cool. You can store the citrus peels in the fridge for months.

Left-over brocolli and cauliflower stalk soup with stilton

  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 leek, sliced
  • 1 celery stick, sliced
  • 2 medium potatoes, washes and diced with skins
  • 1 kg broccoli and cauliflower stalks
  • 1 litre hot homemade vegetable stock
  • Salt and pepper to taste
  • 200g Stilton or blue cheese

Start this recipe by heating the butter and oil and sauté the leek, celery and thyme for 4 minutes. Add in the diced potatoes and cook for 2 minutes. Meanwhile, peel the hard skin off the broccoli if tough, then cut the broccoli and cauliflower stems into pieces. Add to the pan, along with the hot stock. Season with salt and pepper and cook for just 10-15 minutes, or until the potatoes are soft. Stir in the stilton cheese to melt and blitz into a lovely thick soup.

Vegetable broth from kitchen scraps

You can use any of the following in your vegetable broth:

  • Carrot peels and end
  • Sweet potato peels and ends
  • Celery ends and leaves
  • Parsley stalks
  • Onion skins
  • Leek ends
  • Mushroom ends
  • Broccoli, cauliflower and kale stalks
  • Salt and pepper
  • You can also add in fresh herbs which have dried, peppercorns, bay leaves, ginger and garlic for extra flavour

This recipe is very simple. Just heat 1 or 2 tbsp of olive oil an a pan and add in all the ingredients. Toss around for 3-4 minutes before adding in enough boiling water to cover the ingredients. Bring the mixture to the boil, cover and simmer for 1 hour. Cool, drain away the stock from the vegetables and use as desired.

Strawberry juice and pulp

As such there is no recipe, but have you ever tried juicing strawberries? Strawberry juice is sweet and full of flavour. Once juiced, store it in the fridge and it will keep for at least 3 days. But hey, make sure you don’t throw away the strawberry pulp that is left inside your juicer. That pulp is delicious and can be used in so many ways. Simply add it to Greek yogurt to make your own strawberry flavoured yogurt. Spoon it onto ice-cream, sliced Madeira cake, or with your cereal in the morning. I also use fresh strawberry pulp as flavour in an apple crumble, a sweet cheesecake and even in muffins. Give these ideas a try. Apart from reusing every little bit of the strawberry, the whole family will enjoy these recipe ideas.

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