Category: Uncategorized
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Bulk pickled beetroot
I have to admit this was an exhausting process. The beetroots did not peel easily. The reason it is a recipe for 9 kilos of beetroot when I bought ten kilos is because I wanted to eat some fresh. Boil 9 kilos of beetroot in a large stockpot for 30 minutes. Drain and cool and…
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No waste bread crumbs
I had leftover sourdough, so I cut it into cubes and blitzed it in the food processor. At this point you can freeze it but I have limited freezer space so I then dehydrated it in the oven for a couple of hours at 100 degrees celcius, mixing the crumbs up about every 30 minutes…
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Garbage food – kale and potatoes with garlic
This is dinner from good and fugly food box. The food would have gone to garbage because it’s somehow “wrong”. Slice as many potatoes as you want to eat into quarters and cook in a lidded sauté pan in a little water or stock until soft. Drain then fry in olive oil with garlic (again…
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Bulk chilli sauce
This is adapted from a Cornersmith recipe. Cut tops of 1kg chilli (and save tops for chilli vinegar) and put in food processor with 5 onions. Process until smooth. Heat 150ml olive oil in a large fry pan, then add chillies and onions and cook for about 10 minutes stirring continuously. Add 1 teaspoon ground…
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No waste – chilli tops in vinegar
This is something I read in a Cornersmith recipe – when you slice the top off the chilli for cooking, preserve the top in a jar of vinegar so you have chilli vinegar! Brilliant no waste tip! These are the tops of 1kg of chillies with red wine vinegar in a 500ml jar. No need…
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Bulk preserve – dried cherry tomatoes
I dehydrated 30 punnets of cherry tomatoes with a dehydrator I got off my local buy nothing group – slice in half and put in dehydrator. Move the trays around every few hours until all the moisture has gone. Put in a jar with olive oil and refrigerate. They will last about 3 months.
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Homemade crème fraiche and buttermilk
You can get starter cultures from the internet or Facebook sharing groups. For crème fraiche, you put a teaspoon of the culture in a 220ml jar of cream and leave out for 24 hours. Then refrigerate. To re-make it, you need to do this again within 3-5 days of making it, otherwise you can freeze…
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Coconut bread
This Bill Granger recipe is delicious! Freezes well too. Put 150g desiccated coconut in a bowl with 150ml boiling water and leave for 10 minutes. Meanwhile whisk 2 eggs, 300ml milk and 1 teaspoon vanilla extra in a bowl, then fold in 310g plain flour, 2 teaspoons baking powder, 2 teaspoons cinnamon, and 220g caster…
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Braised celery
This is surprisingly delicious. I had a lot of celery from my food box and wanted to use it up. Chop up a bunch of celery and a clove of garlic and fry in 30g butter. Add 300ml stock and a bay leaf and a sprig of thyme. Reduce by half then bake in the…
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Eggplant mesa’a’ah (egyptian spiced eggplant)
Easy if you have lots of eggplant and tomatoes! Cut 2 eggplants into 2cm thick rounds, coat with oil and bake for 20 minutes in the oven at 180 degrees celcius. Meanwhile slice one onion and 2 cloves of garlic and fry until soft in olive oil. Add 1 teaspoon cumin and 500g tomatoes roughly…
Fifteen Kilograms of Imperfect Lemons 