In this blog you’ll find the five most wasted food products, and some inspiration for what to do with them so they don’t have to go to waste! Find five recipes that are easy and quick to save you time, money and get a delicious meal on the table, following a zero-waste policy. Be a hero in the kitchen and try them!
240 million slices of bread are thrown in the bin every year. Unbelievable! Let’s fill our bellies instead of bins using the leftover bread to make this amazing bread and butter pudding. Too easy and to good to let it go to waste!
- 1 egg (if you want to keep it vegan, use 2 tablespoons chia seeds that are soaked for 15 mins in 6 tablespoons of water)
- 6-8 slices of bread
- 2-3 tablespoons of butter (if you want to keep it vegan, use dairy-free margarine)
- 500-750 ml (dairy-free) milk of any kind you have left in the fridge.
- 4 tablespoons of sugar
- 40 grams of chopped dates/raisins
- 50 grams of jam (any of your taste)
Grease an oven proof dish. Cut the bread into triangles and spread butter/margarine no both sides. Layer half the bread triangles on the base of the dish. Sprinkle 1-2 tablespoons of sugar over the bread. Sprinkle with cinnamon and half of the dates/raisins.
Layer the rest of the bread over the top. Sprinkle with 1 tablespoon of sugar, cinnamon, and the remaining dates/raisins. Mix the egg/chia seed mixture with 500ml of milk. Gently pour the milk mixture over the bread. Set the pudding aside for 30 minutes to allow the bread to soak up the milk.
Preheat your oven to 180⁰C.
Once the bread has had time to soak, if there is no milk left, gently tip over another 100-250ml depending on how much liquid was absorbed. The amount of liquid you will need will largely depend on the thickness of your bread. Sprinkle the top of the pudding with the remaining sugar and some more cinnamon. Place in the oven and bake for 20 minutes or until the pudding is just beginning to go slightly golden on top. Remove from the oven, gently spread jam over the top and then place back into the oven for another 5 minutes. Serve and indulge!
When I was younger, I had to drink my glass of milk before going to school. It was supposed to make me strong and healthy and, according to the advertisement in that time, milk was “The White Engine”. Whatever all the opinions on that might be right now, milk remains the number #2 of most wasted food products. Every year we pour 5.9 million glasses of milk down the sink. Rice pudding is a classic example of the easiest, filling recipe you can make and drizzled with cinnamon or honey it makes up for the best plate of comfort food out there.
- 1 liter of milk
- 100 grams of sugar
- 1/2 teaspoon salt
- 95 grams of white rice
- optional: 2 teaspoons vanilla extract
- optional: ground cinnamon
- Optional: roasted nuts
In a large saucepan, combine about 80% of the milk, sugar, and salt. Bring to a boil over medium-high heat. Stir in rice and reduce heat to low. Be sure to adjust the heat so that it is at a gentle simmer. Stirring occasionally, cook for 50 to 60 minutes. Mixture should thicken up to the consistency of yogurt. Once thickened, remove from heat and stir in the vanilla (optional).
Let cool and then refrigerate. The last bit of milk is stirred in just before serving. Sprinkle with cinnamon if desired. I like to sprinkle some roasted nuts on top, or whatever sweetener I have in my cupboard (raisins, berries, apple etc.)
5.8 million kilos of potatoes end up in the bin each year. So; before that happens, let’s make this delicious soup of it! Like I promised, it’s easy, fast and only requires a few ingredients.
- 5 large potatoes
- 2 green onions, plus more for garnish
- ¼ teaspoon basil
- Salt and pepper,
- 650 ml of milk (for the vegan version use any plant-based milk)
Peel and roughly chop potatoes. Discard tops and bottoms of green onions and mince the remaining pieces. Add potatoes and onions to a medium-sized saucepan and cover with water. Boil on high for 30 minutes, adding more water to the pot as needed, until potatoes as well cooked and soft. Remove pot from heat and drain the water over a strainer until it is just under the level of your cooked potatoes. Return any onions and basil the strainer catches to the pot.
Add the millk to the potatoes and mash until mostly smooth, leaving a few small chunks for a hearty texture. Add more milk, a dash at a time, until soup reaches your preferred consistency. Season with salt and pepper to taste, don’t be shy and use a lot. Return pot to the stove and heat, stirring frequently, for 2-3 minutes. Serve garnished with additional green onions if desired.
First of all: cheese can last long! Probably longer than you think. Also: don’t be afraid of mould on cheese; you can scrape it off and use it for cooking anyway (disclaimer: I’m not a medical practitioner, this is just from my own experience). Remember; with cheese you can make an easy bechamel sauce, to pour over your cauliflower, or use in lasagna. This can be frozen, too, to preserve it for longer. Keeping it simple, I present to you a four-cheeses pasta, Italian style.
- 1 package pasta (your choice)
- 240 ml milk
- 80 grams of soft cheese of your choice (mozzarella, ricotta)
- 80 grams of blue cheese of your choice (gorgonzola, Danish blue)
- Pinch freshly ground nutmeg
- Pinch white pepper
- two types of grated cheese of your choice (parmigiano, pecorino,
- Fine sea salt (to taste)
Bring a large pot of salted water to a boil. Add whichever type of pasta you choose. tir, bring back to a boil and start timing according to your desired degree of doneness and instructions on the package. While the pasta is cooking, in a small, heavy-bottomed saucepan, heat the milk over medium-low heat. Add the soft cheeses, stirring constantly with a wooden spoon until they are melted and the mixture is homogeneous. Add the nutmeg and white pepper.About 1 minute before the pasta is done, remove it from heat and drain it. Transfer the drained pasta to a large skillet and stir in the milk-and-cheese mixture and the grated cheeses. Cook, shaking the pan continuously and vigorously until the sauce has thickened and the pasta is perfectly al dente and coated in the cheese sauce. Season to taste with fine sea salt.
Serve hot, with additional grated cheese for topping, if desired, and a green salad or vegetables.
1.3 million apples are thrown away. Every. Year. Staggering. And sucha shame for such a great product! Who doesn’t love the apple-break? Store them in a dry and cool place to keep them for longer. Another option is to make apple sauce to go with your vegetables. This is the simplest thing you’ll ever make, maximum outcome. I remember my mom always used to make her own apple sauce and whenever we had dinner guests over it would steal the show.
- 4 apples, peeled, cored and chopped into cubes
- 180 ml water
- 40 grams of sugar (use less or more to taste)
- pinch of cinnamon (optional)
Can you even call this a cooking method? It’s literally; putting everything in a saucepan, heat it over a medium heat for about 15 minutes and mash with a fork/potato masher. Enjoy!