All kinds of half-used foods not to mention leftovers are generally found in the depths of anyone’s fridge, but there is no point to throw them away on the spot. Just like you sometimes do not use all parts of the ingredients needed for a dish, the remains can be worth using in other dishes. In other words, like the title says, you can make food leftover delicacies.
In my blog there already is a recipe for salmon soup made from guttings. Most of the staff behind the fish desks always ask if I want to have the guttings too and, of course, I always answer “Yes, please”. The guttings from one big salmon is just enough for a good soup for several diners.
Moreover you can go to any store selling fresh fish and just ask for some fish guttings – they willingly give you as much as you want, otherwise all that usable material goes to bio waste.
Recipe for salmon soup can be found here.
Almost rotten bananas
The riper the bananas, the better the cake. Brownish or almost black ones are just excellent to use in a cake, so there is no point throwing them away even though they might not seem edible any more. They are much tastier than those just-ripe ones and they give much more aroma to your bakings. The banana cake in my recipe is very quick to make and as a result you’ll get some good coffee pastry for several days. And it gets even better with age.
Recipe for banana cake can be found here.
You can enjoy a delicious dessert of dried-out bread slices or buns by making French toasts. I can still remember the marvelous taste of this dish from my childhood and they taste just as good now that I’m all grown up. Then and now French toasts were and still are just as good with whipped cream, jam or fresh berries. I almost feel like drying up some bread just to be able to enjoy these more often.
Potato and carrot pancakes
Quite often we make a little too much potato mash just on purpose. It is so nice to have some potato pancakes on the very next day. They are a great snack, but they can also be served as a side dish with any kind of fish, meat or sausages.
Last time when I made a creamy soup of potatoes and carrots, we just could not eat it all in one dinner and so I pondered how a potato and carrot pancake would taste. And, surprisingly, it was really good.
My intention was to use a picture of potato pancakes as a header, but unfortunately my husband spoiled the plan by putting all the leftovers (potato mash and chilikebab) into the same container for his next lunch. Well, he got a good meal out of it, and I got a photo of potato and carrot pancakes that wasn’t any good.
And well well, what do we see here! Potato pancakes. My husband had a very strict warning not to spoil my plans this time. Hihi!
Broccoli and cauliflower stems
Well, that’s how it is! We most often use only the florets of broccoli and cauliflower, even though the stems are very edible. Just like carrots you can also grate the stems of broccoli and cauliflower and use them for example in salads or as a part of your sandwich toppings. Make it salty or sweet, it is always fresh and good.
That’s it for now. I’ll keep the leftovers in mind and write down every new way of using them I can think of. Maybe I’ll add a future blog post with new recipes on this topic later.