Wednesday, 25 May 2011

Left Overs

I have started to find that at the end of a busy week I am always left with a couple of veggies that I have not used up.
I dislike waste and find it inappropriate to throw out veggies that are still ok.

I decided to start making soups with the left overs.

Left overs that work well are:
Broccoli, potatoes, sweet potatoes, leek, spring onions, pumpkin, carrots, kumra, parsnip.

All of these veggies are great.
All you do is boil them in chicken or veggie stock until they are soft and the stock has reduced and then you use a stick blender and combine the ingredients.
Season with your favourite spices and add some cream, about 1/2 a cup, then simmer for 5 mins and serve with a sprinkle of parmesan.

I have also started to buy whole chickens instead of buying breast, thighs and wings separately.
I cut the whole chicken up and once I am done I use the carcass to boil in 4 litres of water.
This makes a great stock and you can add cinnamon, anise, onions, carrots and celery.
Make sure you salt and pepper the water.
Bring to the boil and simmer for 2 hours.
Remove the carcass and any fat off the top of the pot.

Voila! You have a delicious stock.
This can be frozen in the freezer for up to 3 months.
A basic stock like this can be gluten free and FOD map friendly.
All you have to do it put in it what you can eat and take out what you can't.
Add your spices one at a time at the end and taste to get the right flavour.
A basic flavour is the best as you want it to be versatile enough to use whenever stock is required.

When it comes to waste and our environment I feel it is better to use all you have.
You spend money on it so you may as well use it all up.


  1. I agree! I hate to waste food. Or anything else!

    I've never heard of kumra, I must go and look it up right now.

  2. Is it kumara? a type of sweet potato?
    I love learning different types of food.