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Archive for October, 2011

I’m joining the blog event Love food – Don’t Waste here.  I already sent some of my blog posts (such as crumbles and jam for fruit, etc.), but I wanted to add some concentrated tips for not wasting food. I hate throwing away food.

Bread:

Four things to do with leftover bread:

1. Freeze. Defrost using a microwave or at room temperature. To defrost in the microwave, wrap with thin cloth towel and microwave 10-20 seconds (depending on how much bread). Some trial and error is needed, but the bread usually comes out as if it was just baked :).
2. French toast: That standby of old bread everywhere. Beat 1-2 eggs (depending on how much bread). Add a splash of milk or water. Dip bread slices in egg, both sides. Fry in a frying pan both sides until brown. Serve with jam, peanut butter, sprinkle sugar on top, chocolate syrup, maple syrup…

Quick Real Chocolate Syrup:

Ingredients:

4 squares good chocolate of your choice
few drops vegetable oil

Put chocolate in microwave safe glass, and microwave 30 seconds at a time until melted (chocolate doesn’t loose its shape in the microwave, so you need to actually mix with a spoon to see if it melted) . Add a few drops vegetable oil and mix. Serve.

Note: Never add water to melted chocolate, it causes it to seize (become gritty).

3. Breadcrumbs: Put bread in a straw bowl or plastic box with holes (such as what mushrooms are bought in) and let dry a few days. Once dry, process in food processor until you get crumbs. Excellent home-made breadcrumbs.

4. SemulKneidl: Literally: breadballs. This is a recipe of my MIL which we usually use just before Passover to get rid of all our bread. Basically you mix bread (typically at least a loaf) with one cup of milk, and mix until becomes a dough-like. If you need more liquids, add more water. Form into balls and boil for 20 minutes. Serve with sour cream or mushroom sauce.

Dairy Products:

Milk: Use up in chocolate milk or cornflakes, or make blintzes. Also, milk makes a great heavy cream substitute to use in sauces:

Heavy cream substitute:

One cup heavy cream = 1 cup less 2 tbsp milk+2 tbsp milk mixed with 2 tsp flour. You need to mix the flour with a small amount of milk first to prevent it from lumping. Then add the milk and the flour-milk mixture to your pan (or pot, or whatever). Heat until thickened to your liking. You can also add some butter for taste.

Yogurt: I just love putting in muffins. Another great option is freezing it to make frozen yogurt. Be warned, however – home-made frozen yogurt, unless made with an ice cream machine, tends to come out like ice rather than ice-cream.

Cottage cheese – I like to use it in a casserole. Basically mix your leftover pasta, some tomato puree or sauce, cottage cheese, olives if you like them, anything else you have on hand, sprinkle grated cheese on top, and bake covered for 30 minutes and uncovered for another 15 minutes (to get brown). I do this also when I don’t have any leftovers to use up at all :).

Potatoes:

Slice up and fry them. Potatoes don’t freeze well, unfortunately.

Everything

A great leftover food is to slice all the leftovers you have (potatoes, meat, vegeatables, pasta, rice, etc.) and fry it all together. You can add a chopped onion. At the end, pour some beaten egg on top and wait for it to cook. This is my husband’s family spécialité 🙂

There are tons more great ideas out there – like shepherds pie with leftover chicken/meat and potatoes, or leftover meat lasagne, but they will be in another post…

Anther option which are always great is spreading the food around. For example, If I have too much watermelon, I give half to my parents and that way everyone is happy…

Love Food - Don't Waste

 

PS. I’m so sorry for your loss, Tes. My heart goes out to you. May you get strength and courage to face this terrible loss.

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My husband and I went to a wedding yesterday, and I promised my kids a surprise today if they’ll be nice with the babysitter. So this morning I made them chocolate cake in a bowl. After it was done, I cut it into quarters, and then arranged in each plate two cucumber slices (for eyes) two chocolate chips (nose) and a quarter cake (mouth).

My husband asked the kids, “Does it taste good?”

My eldest answered that he hadn’t tasted it yet becasue the cake was still too hot, and he doesn’t like cucumbers. My youngest, who doesn’t mind eating slightly warm chocolate cake, said “Yes!” cheerfully.

My husband asked, “Did you say ‘Thank you!’ to Mommy for making such a nice breakfast?”

My youngest said sweetly, “Thank you mummy for such a nice breakfast!”

My eldest thought a bit, and then said, “Thank you mummy for giving me cake that is too hot to eat!”

🙄 😆

Cake in a bowl

I use a bowl and not a mug, for the following reasons:

1. It cooks more evenly in a shallow bowl

2. You see how big it really is. This is a a lot of cake, so definitely more than one serving. I found that it makes 2-4 servings, and 2 is if you’re really hungry (or if your children really love cake 🙂 )

Basic chocolate cake:

4 tbsp flour
4 tbsp sugar
2 tbsp cocoa (unsweetened)
generous pinch baking powder (or 1/8 tsp, if you prefer)
3 tbsp oil
3 tbsp water or milk
1 beaten egg
few drops vanilla
chocolate chips (optional)

Mix dry ingredients in a microwave safe bowl. Add wet ingredients and chocolate chips. Mix. Cook in microwave on high for 2.5 minutes. If still sticky, add another 30 seconds. Cut into quarters and eat!

Variations:

Choco-Vanilla cake: 
This makes a vanilla flavoured cake with chocolate chips. Same procedure as before, with slightly different ingredients:

6 tbsp flour
4 tbsp sugar
pinch baking powder
1 beaten egg
3 tbsp oil
3 tbsp milk or water
1/2 tsp vanilla
chocolate chips.

Almond-chocolate cake:

Substitute up to 3 tbsp flour for finely ground almonds or other nut. If it still seems too liquid, add more flour (almonds absorb less moisture than flour).

Banana/applesauce cake:

Substitute mashed banana or unsweetened applesauce for the oil (I’ve tried it in other cakes, not in this one, so I can’t promise… but it should work!) You can also try variations on this recipe.

Have a sweet year! And may your kids always make you laugh…

Laugh!

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