Food leftover delicacies

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.

Salmon guttings


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.

French toasts


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.

PORTION: the ingredients in this recipe are sufficient for 8-10 slices of bread or buns


  • 8-10 slices of dried bread or buns (gluten free of regular)
  • 3 dl milk
  • 1 egg
  • ½ tablespoon of wheat flour (gluten free or regular)
  • ½ tablespoon of sugar
  • ½ teaspoon of vanilla sugar
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of salt

Beat together milk, egg, wheat flour, sugar, vanilla sugar, cinnamon and salt.

Dunk each slice of bread or buns in egg mixture, soaking both sides and then let them rest a while on a plate.

Heat up a pan to medium heat and place the slices in the pan. Fry on both sides until golden.

Serve hot with jam, ice cream, whipped cream or fresh berries.

Potato and carrot pancakes


Potato/carrot pancakes in the photo above. Potato pancakes below.


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.


  • Potato mash or creamy potato/carrot soup (at least 3-4 dl)
  • 2 eggs
  • ½-1 tl salt (how much depends of the quantity of leftover mash)
  • milk
  • wheat flour (gluten free or regular)

In a mixing bowl, whisk together eggs, salt and potato mash/carrot potato soup. Add just enough milk to make the mixture somewhat finer but by no means too much. The less flour you need the better. Toss well.

Add flour little by little until you have a thicker batter than a regular crépe batter. Not too thick, and once again it’s a bit difficult to give you very exact amounts, this is simply something one figures out by trial and error.

Beat until smooth.

Heat a blini or frying pan over medium high heat. Add some butter and when melted pour or scoop the batter onto the pan. If using a regular crépe pan, make three of four cakes to fill the pan.

Cook the crépe for about two minutes, until the bottom is nicely brown. Loosen with a spatula and cook the other side.

Serve hot with butter.

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.

Tags: banana cake broccoli stems carrot pancakes cauliflower stems fish cuttings food leftovers french toast potato pancakes salmon soup

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