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Creative Ways to Use Up Leftovers: An Inspiring A – Z of Ingredients and Delicious Ideas Kindle Edition
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36 customer reviews
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Set out alphabetically with hints and tips for getting the very best out of ALL your leftovers. Nothing needs to find it's way into the bin, the only things that don't like this book are my chickens, suddenly all their tasty scraps are being turned into whole new meals for us and there's less for them. Highly recommended for every cook, whether a beginner or a cook of many years, there are so many tips and ideas in its pages, and with the brilliantly simple 'go to' recipes at the back of the book a complete winner in my eyes.
It is really, really useful because I live with just a dog and so either have to forego treats, or eat too much of them to save waste or throw them out because they smell peculiar. Having found a yoghurt in the back of the fridge dated last August because it was too good to waste, but not finding quite the right time to eat it in 10 months, I most especially appreciate some ideas on how to make unpalatable bits and pieces into something else before they form a bacterial coral reef. I'm sure the average person will see a return in investment inside a fortnight.
This book isn't just useful, it's very funny, interesting and educational, and I'm ashamed to say I have been reading it at bedtime while gnawing on tarted up scraps.
Brilliant piece of work!
I am a proud owner of your book, which was just delivered today, and wanted to tell you I am thrilled to bits with it! Honestly, I have quite a few books at home and quite of them are the "bible" type all-in-books, but I have the feeling yours will be the only one to be referred to time after time after time after time ... hey...did I say after time, after time. I don't mean to belittle the work of Jamie, Hugh, Gordon, Nigel etc. etc., however I am in love with this book because it sort of reminds us what "back to basics" should look like.
I believe we have overindulged on the "wrapping" of food and started being very wasteful in the today's world. Well, I live in Bulgaria where I am lucky enough to be able to grow lots of my own produce and then do and jar lots of my own condiment, which is a substantial slash on cost already, however I do feel bad sometimes if something gets binned either because of bad meal planning on my part or because we just found something else "more exciting" for dinner.
Your book is full of great ideas on how to "repackage" the stuff and (sorry Hugh & Jamie) does a much better job as a tool for the financially challenged. I am so appreciative of your book, that I don't mind giving you an idea on what has not been (I think) published yet in this sort of "class of books" - using up and jarring some leftovers.
Sometimes, the period is such that we do have a glut of something, or we bought a big batch of something, cooked it and there was so much of the leftover that we couldn't keep on eating it for a week in 100 versions without getting sick to death ... Say you are expecting guests who cancel a visit for any reason, and you have already bought rather a lot of cucumbers which do not keep fresh for long and don't freeze well. Pickling is very easy if only people did it more often! So other than tiny bits of leftover, you might have actually rather sizable batch of "leftover". I have the feeling that the today's housewife can probably list the ingredients of lots of posh dishes but cant actually economically cook. When I was a child, if there should be any yogurt gone bad as in "soured", it was quite certain that we will be having soda pastry "puffs" for breakfast. Basically sour yogurt plus soda, some flour and egg and you fry. Delicious, quick and nothing wasted. If anything, we would sometimes intentionally position a jar of yogurt at the back of the fridge so we can "discover" it spoiled 2 days later. Well, in those days when yogurt was real and wouldn't last beyond 3 days.
These days if it is bought in a supermarket it is certainly not real yogurt. Another recipe for you - leftover feta cheese (few pieces that aren't good to make anything with) plus 1 or 2 eggs. Mix together, add a pinch of paprika, spread the mixture with a spoon onto stale or fresh bread - grill for 5 min or until golden brown. I enjoy that with Ayran (diluted yogurt drink). Right...I am becoming a chatty cow now.. be well Suzy and thank you ever so much for writing this book!
Thank you again (and again!) x
5 stars, from The Cornish Baker.
I highly recommend the Bread and No Butter pudding. This was to use-up some double cream I bought reduced, it turned out to be the best B&B pudding I have EVER made, (the family confirm this). The tip about drying the bread in the oven first, as my waste bread wasn’t stale/dry enough, really helped the milk mixture soak in.
This book should be within reaching distance of every oven.