Waste not want not Recipes with Louise Lennox
Wednesday, 20 January 2010
Reducing food waste is a major issue and not just about good food going to waste when times are hard! On average 1/3 of our food goes in the bin, wasted food costs each Irish household €700 a year. For some households this can be over €1,000! This is an unbelievable waste of money and food - think of the holidays you could have instead of throwing all this food out! not to mention the environmental implications too. REF:-
If we all stop wasting food that could have been eaten, the CO2 impact would be the equivalent of taking 1 in 4 cars off the road. REF:- http://www.lovefoodhatewaste.com/about_food_waste
Louise Lennox- Pastry Chef
Top tips for using up left over fruit:
. Apples can be frozen in slices after they have been quickly cooked in boiling water. Freeze in a single layer then pack into bags once frozen. Use the frozen apples to make into apple cake or apple sauce.
. The stray banana that's getting soft can be frozen until you have enough for banana bread.
. Fry up the potato skins from the peelings , they make delicious snacks and very healthy for you
. A great way of getting children to have their daily fruit portion and of using up leftover fruit is to invest in a smoothie maker. These make great breakfast and snack options.
. The kitchen cupboard is the centre of your kitchen - keep it well stocked and this will stand to you even more when you want to turn near out of date food into wonderful recipes. Always have things like flour and sugar and baking soda.
. Try not to buy meat from supermarkets and just go to the butchers and get them to give you exactly what you need
. Make stock with leftovers and freeze it as ice cubes - these can be stored in the freezer and used when needed. This also works great for red wine...if there is any left in the bottle!
. When storing bread, put it in a plastic bag. Suck the air out using a straw and then seal the bag. 1/3 of all bread bought is thrown out so this will keep your bread fresher for longer - Vacuum packing at home!
. 425g Plain Flour
. 200g Caster Sugar
. 1 Tablespoon Baking Powder
. 300g Bananas -over ripe
. 3 Large eggs- lightly beaten
. 8floz Sunflower Oil
. 10floz Milk
. 100g Pecan Nuts - chopped.
. 200g Cream cheese
. 100g Unsalted butter - softened
. 150g Icing sugar
. 2 Teaspoon Vanilla Extract.
1. Sieve flour, sugar and baking power into a lager bowl.
2. Mash bananas, then add them and all remaining ingredients to the mixture.
3. Gently stir everything together.
4. Line two 10 inch tins with baking parchment. Divide mix evenly between the tins.
5. Place in a preheated oven 180C for 20-25 mins.
6. Reduce to 170 C for 10 minutes untill cooked
7. Allow to cool in the tins.
To make the frosting:
1. Beat all ingredients together until light and fluffy.
2. Spread frosting between the two layers of the cake. And decorate with toasted pecan nuts.
. 4 oz Butter - soft
. 4 oz Light Brown Sugar
. 2 Medium Eggs
. 1 teaspoon Baking Power
. 1 teaspoon Bread soda
. 1 teaspoon Vanilla Extract
. 1 teaspoon Cinnamon
. 8 oz Plain Flour
. 120 ml Sour Milk or Buttermilk
. 4 Large Eating Apples
1. Cream butter, honey and sugar together until light and fluffy,
2. Mix in the eggs and vanilla. Whisk in milk
3. Sift together all the dry ingredients. Add to the mixture.
4. Peel and grate the apples. Fold in.
5. Line a muffin tray with paper cases and fill to the top with the mixture.
6. Bake in a preheated oven @ 200C for 25-30 mins.
Any-time of the Year Orange Marmalade
1 lb Large Oranges
2 lbs Sugar
2 Pints Water
Plus the juice of 1 Lemon for setting
1. Wash the oranges and lemons
2. Cut in half and squeeze
3. Remove the pips and put into a square of muslin, make a bag and tie with string
4. Cut the oranges and lemons into small pieces
5. Soak the peels in the water and add the muslin, leave overnight
6. Put into a covered saucepan and simmer for 1 ½ approx until the peel is soft
7. Remove the muslin bag of pips and when cool enough to handle, squeeze well
8. Put the jars into the oven and heat at 80c and leave them there until ready to use
9. Put everything into a large saucepan and add the juice of 1 lemon
10. Bring to the boil and boil rapidly until setting point is reached
11. Allow the marmalade to cool slightly
12. Add a knob of butter to remove any "scum" that might be will be on top
13. Stir again and ladle or pour into hot jars and seal at once.
Hints for making Marmalade:
When reading the recipe for marmalade, it may look daunting! But it isn't!!!! Just follow the tips below and you will see how easy it is. So happy cooking.
. When the citrus fruit has been prepared and left to soak, you don't have to cook it the following day if it doesn't suit. The peel will be fine if left for two days.
. If you don't feel like chopping the peel by hand, use either a mincer or a food processor.
. Again, when the peel has been simmered until soft, it can be left until the following day before finishing the marmalade.
. If the sugar is heated for half an hour - 70c - before adding it to the fruit, it will dissolve faster.
. Always use clean jars and lids. Make sure that they are thoroughly washed and rinsed to avoid tainting the marmalade.
. Label and date the jars.
. If giving the marmalade as a gift, cover over the lid with some material or fancy gift wrap paper and tie with either ribbon or raffia.