Today in our crowdfunding recipe series we would like to celebrate the oven! A multi use wonderland for any chef or cook, the oven is perhaps the most versatile and helpful tool in the kitchen, and many of those who cook would dare to say one of the most valuable tools. It can commonly be misinterpreted that the oven can only be used for baking or cooking single items in. The oven can serve to roast, to steam, as a dehydrator, a slow cooker and many more functions. Similarly, a wide variety of meals can also be made in the oven starting with breakfast and leading all the way to dinner and dessert. The oven can also be an efficient use of your energy and time as you can use your oven for multiple dishes at the same time and leave food to cook for longer periods of time, providing you more time to do other  things. It is safe to say the oven might just be the magical tool we never knew we had.

In this post I want to set out and show you all the wonderful ways to use the oven and in that way prove why our crowdfunding campaign is so important and that we at TBYW could really use a new oven as an addition to our awesome kitchen. With a new oven we will become more efficient, we will be able to process a lot more vegetables and other foods, which would otherwise end up in dumps or landfill and even more simplistically than that, we will be able to serve you better, tastier food that will wow your taste buds like never before. As is with all things, that which is old must eventually be replaced, the same is the story of our oven, it has served its time long, well and graciously, but now it is definitely time for an upgrade, which we hope our campaign will allow us to do through your donations. If you donate, you will be helping yourself, us, and your neighborhood in fighting the good fight. There is much to be done in the way of reducing food waste, and improving our kitchen brings us one step closer in being able to do things better, faster and tastier. So without further ado, I want to share a couple of recipes and ‘tips and tricks’ on how to use your oven’s magical potential.

Before the recipes, I want to point out a couple of ways to keep your oven efficient while maximizing its potential! When cooking in the oven multitask, cook two or three things at the same time. Keep your oven clean, which will maximize airflow and cook your food faster, which uses less energy. Turn it off before you are finished because the residual heat can remain in your over for a long amount of time meaning your meals can finish cooking while the oven is cooling off. Try not to open the door when its in use as you can loose several degrees of warmth by doing that. Make good use of the racks, they are there for a good reason. So if a recipe indicates the use of the top, bottom or middle rack, do so, because different items cook quicker based on their position in the oven. When you can, cover your dishes as it will increase their cooking speed. These tricks can greatly increase the efficiency of your oven but in a similar fashion, they can improve the quality of your food. In the future, be smart when cooking with your oven, and have fun because we should always enjoy our food. Now that you have your oven knacks, here are two fun and interesting ways to keep some ingredients lasting much longer all with the use of your trusty oven!

Picture: © Casadefruta

Dried Fruits
Dried fruits are delicious, healthy and an incredibly easy way to prolong the shelf life of fruits and some vegetables which you might otherwise throw away. So when you have bought or collected too much fruit, be they apricots, figs, barriers, grapes, tomatoes, etc, the list goes on and on, you can dry the leftovers with these simple steps. You can choose any fruits you fancy and not only will this help you save your fruit from being ruined, it will allow your summer fruit paradise to last slightly longer into your cold, baron winter. Since its best to buy fruits in season, this is a great way to preserve them and make them last even longer. Here are the steps you have to take to make full use of your oven to dry those wonderful fruits:

  1. Wash and dry your fruits (use overly ripe ones or those on the verge).
  2. Remove any pits or seeds and  stems.
  3. Cut them up if that is what you prefer, whole fruits work too, may just take longer to dry.
  4. To keep them looking perfect, take the washed and deseeded fruits and soak them in some water and lemon juice for about 10 – 15 minutes, then remove and dry your fruit.
  5. Make sure your oven is preheated to about 50-70 degrees, when drying you want fairly low temperatures, but you don’t want them too low because the moisture needs to be removed completely.
  6. Put baking parchment on a baking tray and arrange your fruits in single lines and make sure no fruit is in contact as it will slow the drying process. If you wish, cover the fruits with a silicon liner or another baking tin to prevent them from curling up as they dry.
  7. Close your oven door and rotate the fruit every 2 hours.
  8. It is important to know different fruits take different amounts of time to dry. Similarly, people have different preferences, some enjoy that their dried fruit has some flesh left on it, others like a completely dry product, so this part is up to you. A rough guideline for you is that most pitted fruits take around 6-8 hours to dry, while apricots take 10-12 hours and things like citrus peels take about 8-10. But most importantly keep and eye on them, until they reach the dryness level of your reference.
  9. Once you are happy with your fruit take it out of the oven and place in a plastic container to ‘cure’ it, this just means leave the fruit for 4-5 days to sit in the container to ensure that any extra moisture is evaporated. Shake them up once or twice a day and after the 5th day your dried fruit is ready to be devoured. These fruits can last from 10 months to a year, so you have plenty of time to enjoy your easy oven dried treats, but lets face it, if you are anything like me they will be devoured in days or maybe even hours!

Picture: © The Guardian

Breadcrumbs/Croutons
Who doesn’t love a good crouton in their soup or salad? And what is a crouton? Bread! Bread is one of the most commonly disposed foods, dubbed a basic item, bread gets thrown away on a daily basis. Since it is not considered a fancy or luxurious item, people have no issues with wasting bread, which seems absurd since leftover bread has so much potential to be made into so many wonderful things which include luscious meals such as: french toast (which is always best with older bread) bread and butter pudding, crumbs, croutons and so many more options. In this post I want to introduce you to the wonderful world of breadcrumbs and croutons. Since I can remember, my grandmother has been making breadcrumbs in this old fashioned, non wasteful, delicious way. All you need is old bread and an oven! It couldn’t be simpler, yet you can change it up in so many ways. My grandma has thought me many tricks in the kitchen and I am always taken aback by her ability to waste little to none food. This practice stemming from her childhood where they could not afford to waste food, has remained in her psyche for years to come. In her words, “why waste something that’s perfectly good?” I think we all could learn a thing or two from that and because of her innovative yet ‘old school’ way of dealing with food I want to share her bread ways with you, not to mention she makes amazing loaves! But back to those leftovers.

Picture: © Blenderbabes

For the most basic breadcrumbs or croutons all you need is to take your old bread and cut it up into even cubes of your preference, the smaller the cubes the quicker the drying time. What you want to do is lay out these cubes onto a baking sheet and put them in a dry dark space until the bread naturally starts to harden, this way you are starting the crumbing process without using all the extra energy but make sure it does not start to mold, which is why you need a dark dry place. Once your bread starts to harden after a day or two you can now put your oven on a low setting, about 50-70 degrees which will start toasting it. Keep checking on your bread every 15 minutes or so and when you have perfectly golden crunchy bread squares you know they are ready to come out. Now you can leave them as they are or you can take them and grind them up finely into prefect breadcrumbs which will last you for months. However, if you are in more of a rush and don’t have a day or two for drying, you can take those chopped bread leftover cubes and immediately put them in a baking sheet and drizzle them with olive oil and any herbs/spices that you fancy and put them in the oven at around 180-200 degrees for about 10 minutes. Make sure you check on them as they can burn easily and nobody likes a burnt crouton. I have played around with countless  variations, where I have added Parmesan cheese or dried tomatoes and herbs to spice up my croutons. When you are pressed for time, this faster technique works like a charm, thanks to your trusty old oven.

These are just two of hundreds of techniques and ways to use your wonderful oven, so don’t stop there keep exploring and paying great respect to this wonderful machine. Keep, roasting, baking, steaming, dehydrating and anything else you fancy, but don’t forget to be mindful of the waste you could be avoiding by using the oven in a clever way. And don’t forget, talk to the people in your life, they may surprise you with the knowledge of old or new tips and tricks on how to make delicious but non wasteful meals. I sure am going back to talk to my grandma because I know there is a lot more where these recipes came from. And last but certainly not least, don’t forget to support our kickstarter efforts on YOU CARING as every little effort counts, the more you donate the sooner our oven becomes a reality. So keep cooking and keep sharing, so we can make a difference together.

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