I rarely have waste, but live in an apartment so my cut offs and scraps can’t be composted easily. I just keep a bag in the freezer and put all my cut-offs and scraps into that. Likewise I freeze any bones or chicken carcasses I have. Then when I have time I can make stock and freeze for soup or casseroles at a later date.
If you have excess kiwifruit or they are getting a bit soft, then make a spicy kiwifruit sauce. Mix kiwifruit with jalapeños, coriander, a bit of garlic and lemon juice and blitz. Great for a mexican themed dinner.
When I buy bagged baby spinach I store it in a plastic container which I line and cover with a paper towel. The spinach (or washed lettuce etc) stays fresh for much longer. No more throwing out slimy old greens at the bottom of a plastic bag!
You can make fruit leather out of overripe bananas. Puree the bananas in a blender with a little lemon juice and then spread them thinly on baking paper. Dry them in a 90ºc oven for 2-3 hours until they are set. Allow them to cool, then roll them up with the paper attached and cut into strips with scissors.
To freeze avocados, puree them with a little lemon juice and seal in an airtight container. They should last for up to four months in the freezer. Use the pureed avocado for smoothies, to make a sauce or guacamole.
Egg cartons are for more than just safely transporting eggs. Eggs are porous, which means smells and liquid can be absorbed by the tiny pores on the shell. Storing eggs in their cartons helps prevent this. Place egg cartons on a middle or lower shelf in the fridge, not on the door.
Buy foods which can be used for more than one meal
When shopping, buy ingredients that are versatile and you can use for many meals. Spinach can be used not only in quiche but also along with grated carrot to bulk up mince and pasta dishes. Lentils can be used in stews and in soups as well as kidney beans in nachos and in shepherd’s pie.
If you have milk that is close to its expiry, using it for a delicious rice pudding is a great way to use it up. Rice pudding uses around a litre of milk (depending on your whanau size and how much they love it)!
If you have cream or milk that is on the turn, put it in baking such as muffins, scones, quiche or cake. You can also make ricotta by adding a tablespoon of vinegar per cup of sour milk, microwaving until separated and pour into a sieve and leave until the desired firmness. Great with tomatoes and olive oil!
I grow Italian parsley and I always have too much. When I’m using the oven I cut off excess stems of parsley, cut the leaves off and place on a baking tray. As soon as the oven is turned off I place the tray of leaves in the oven; after approx 1 1/2 – 2 hours I take the tray out & crush the dried parsley leaves & place in an airtight jar ready for use when the plant is dormant.