We each have things we do to make the most of our food. Maybe you make smoothies from brown bananas or your Mum has a special way of storing celery?
Tell us about it!Sometimes there may be a tiny amount of a meal leftover that makes a great lunch or snack. So why not put it into a toasted sandwich with cheese, cook it up with egg, or wrap it in pastry and bake it in a toastie maker.
By: Donna Joy, Invercargill
I save broccoli stalks and freeze them. When it comes time to make a large pot of soup I partially defrost the stems then grate them and put them into the soup. Or I cut them up into match sticks for stir fries.
By: Raewyn, Auckland
Instead of peeling ginger, you can scrape ginger with a paring knife which will remove the peel clean without taking ginger bits with it.
By: Sudha Nayak, Auckland
I keep a packet of pastry sheets in the freezer I have a non stick baking tin the exact size of a pastry sheet. Press a sheet into the tin prick all over with a fork. Now gather all the leftovers from the fridge and spread over. Any little thing will do. Within reason don’t worry about the combinations. Sprinkle a little grated cheese over the top. Bake in hot oven until golden. We have had some amazing mixes and never one the same. One of our favourite quick meals and as we don’t buy pies we also have a pastry fix now and again.
By Jenny, Gisborne
Do you have quite a few leftover meals in the freezer but not enough for an individual meal? Put a selection of leftovers together and have a buffet. Depending on what type of food you cook, it is like having an international buffet, i.e. Butter Chicken, Spaghetti Bolognese, roast dinner and so on! It also helps to reduce space in your freezer for more leftovers!
By: Sue, Auckland
I usually steam vegetables and drink the water I used with a bit of added lemon juice and apple cider vinegar
By: Hans titze
If you have chips leftover from fish and chips, they can be successfully reheated in a frying pan (as reheating in the microwave makes them taste awful!). Place the chips in a dry frying pan (no extra oil) and heat over a low heat. Turn frequently to prevent burning.
By: Kirsty, Auckland
Never throw out your veggie peelings – put them in your blender with some water and liquidise them, then use them to feed your plants.
By: Angela, Paihia
We have “if-it’s” at least once a week… if it’s there, you can eat it, if it’s not, you can’t! I empty the fridge out onto the bench and we make whatever we can- first in usually gets the best meal.
By: Vicky, Waipawa
The green tops of strawberries are edible so it is waste to just chuck them into your bin or compost. They are great for adding an extra dose of greens to your smoothie – either chuck in the strawberries whole, or if you are not making a smoothie immediately, freeze the tops to use later.
You can also use the strawberry tops to infuse water or as a flavouring for vinegar or kombucha.
By: Sarah, Auckland
If you have stale cornflakes, toast them in the oven to crisp them up, crush them into a powder (you can use a food processor) then use to crumb chicken or fish, like you would with breadcrumbs.
By: Macrae, Dunsandle
When making a family meal put an extra plate out and dish up. You can always squeeze out an extra lunch or dinner from a family meal. Cover and freeze. After a week or so you will have a selection to call on for that hungry teenager or a no cook day!
By: Ngaire, Christchurch
Keep all vegetable peelings, pumpkins skins, cabbage cores etc. Chop all of them finely and then dehydrate till crisp. Whizz to a powder then just add 1 teaspoon to flavour stews, soups etc. Roughly 1 teaspoon equals 1 cup stock.
By: Janine, Auckland
When I’ve been given more citrus fruit than I can use, I weigh and prepare enough for a batch of marmalade to make later, then put in large bag to store in freezer. Later, I just measure the required sugar and water and cook in the usual way. Defrost the frozen fruit and cover with the water in large stockpot and leave overnight.
By: Carol, Hamilton
I wash and dry my herbs using a salad spinner. I then push them into a sandwich bag and roll like a sausage to freeze. I just slice as much as want when needed. I also keep my ginger in the freezer and grate when needed. There’s no need to peel it first.
By: Mary, Matamata
Banana peels can be put around rose plants to keep aphids away. Egg shells can be crushed and put around plants for their calcium needs.
By: Sudha, Auckland
When I peel potatoes to make mashed potatoes, I use a knife and collect the clean peelings into a bowl. I add herbs, seasonings and olive oil and bake them in a hot oven – yummy baked potato skins to enjoy as a snack or lunch the next day. You can add carrots or parsnip skins too.
By: Nilanthi, Dunedin
Instead of putting your meal leftovers in a plastic container, serve it on plates. Top the plates up with frozen vegetables, if necessary, then cover with cling wrap and freeze. Now, we can easily see that we have instant ready-to-go meals when we open the freezer.
By: Allan, Auckland
