What a superb selection of recipes there is for the first No Waste Food Challenge round-up of 2014! Plenty of new faces (to me) too! Using up leftovers from cooked green cabbage, brown bananas, leftover roast to bits and bobs lurking in the back of the cupboard food bloggers from around the world have shared their fantastic recipes all helping to prevent food waste. There is something here for every taste. Make a cuppa, sit back and enjoy!
Fiona over at London-Unattached uses up some leftover Christmas food in this gorgeous panettone bread and butter pudding. She says you can’t skimp on the ingredients – full fat milk and eggs should be used to make the maximum comfort food.
Choclette over at Chocolate Log Blog had a lot of bananas needing used up so she sliced and layered them in the centre of this indulgent Bailey’s Chocanna Pie – a chocolate buttery biscuit base topped with sliced bananas and generously spread with Bailey’s thick cream before topping with grated chocolate.
Not the space ship kind, but the salad variety. Chris over at Cooking around the World used up his wilting rocket in a delicious rocket and cashew pesto to accompany his juicy steak and potato and cheese galette. Rocket makes such a vibrant green pesto and would also be a great accompaniment for a simple pasta dish.
Leftover roast chicken!
Laura over at I’d Much Rather Bake Than… uses up some leftover roast chicken and some ryvita crackers which were going stale in her comfort food chicken and bacon pearl barley bake. Laura says that this dish will contribute greatly to your five-a-day vegetables because of the secret ingredient in the sauce. Do pop over to her blog and check it out!
Jane over at Onions and Paper used up some leftover New Year’s Eve ham and a pre-baked shortcrust flan case (she cooks them in batches so there are extra ones ready to go in the freezer – a great idea!) to make a hearty ham and leek flan.
Michelle over at Utterly Scrummy Food for Families uses some leftover roast vegetables in a Chorizo and Vegetable Stromboli aka a “Swiss Roll type savoury filled bread thing”. This sounds like a superbly delicious way to use up leftover roasted vegetables! Look at the gorgeous colour of it! Yum!
Ros over at The More Than Occasional Baker uses up some bananas and some fresh cranberries leftover from Christmas plus some other odds and ends in her store cupboard to make these super healthy banana, cranberry, pecan oat muffins. Just what we need after the indulgences of Christmas and New Year!
Victoria Lee at A Kick At The Pantry Door uses up half packet of filo pastry leftover from their Christmas Day starter, a couple of leftover apples from the braised cabbage from Christmas Dinner, a punnet of raspberries lurking in the back of her freezer and a few spoonfuls of vanilla sugar on the top shelf of her store cupboard to make this Apple and Raspberry Strudel!
The lovely Angela over at My Golden Pear was emptying out her fridge and cupboard of luxury Christmas foods when she discovered half a wedge of Brie in the back of the fridge. So she made it into a creamy and delicious courgette and Brie soup! Angela adds a pinch of cumin to her soup for a little extra flavour. Sounds wonderful!
Finally, to round things up Camilla over at Fab Food 4 All shares a lovely simple pork fried rice recipe to celebrate the Chinese New Year. She made her dish out of leftover roast pork and veg, including green cabbage leftovers from the day before and this recipe can be tailored to use up whatever you might have on hand. Get creative!
Fiona over at London-Unattached is kindly guest hosting the No Waste Food Challenge for the month of February.