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Waste not want not Recipes with Lorriane Fitzmaurice

Wednesday, 3 February 2010

Millions of tonnes of food is wasted in Ireland every year.
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.

Lorraine Fitzmaurice- Professional Cook and Proprietor of Blazing Salads

Top tips for using up left over food:
. Fry up the potato skins from the peelings , they make delicious snacks and very healthy for you
. Use leftover potato to thicken soups.
. Thinly slice leftover boiled potatoes and add to omlettes.
. If your broccoli's a bit soft cut a thick slice off the bottom of the stalk, put into a glass with water and leave in the fridge overnight to crisp up.
. If you have lots of leftover broccoli, add a little milk to make a puree. Serves as a sauce for fish or chicken or as an original vegetable. It tastes creamy and isn't fattening.
. Don't discard the stalks they're the best bit! Peel the stalks, cut lengthways and cook with the florets or eat raw.
. 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!

This is a great recipe if you have leftover Fried rice with veggies:

Fried Rice and Vegetables


. Cooked rice, enough to serve 6 people
. 1 medium onion, thinly sliced
. a selection of vegetables, thinly sliced
. eg, carrot, courgette, mushroom, peppers, brocolli
. tofu , cubed or cooked beans
. a few scallions
. fresh ginger
. soya sauce
. sesame oil
. 2 free range eggs, optional


1. If using carrot, cauliflower or broccoli, cut into small pieces and place in a pot with a small amount of water, place a lid on top a cook for 3 minutes until al dente.
2. Set aside.
3. Cube the tofu, place on a plate and marinate with a little soya sauce.
4. If using egg, place a teaspoon of butter into a warm pan.
5. Beat the eggs with a pinch of salt and when the butter has melted pour into the pan. Spread out.
6. Allow to cook until set. Flip over to set the other side. Slide onto a plate.
7. In a warm pan heat a little sesame oil and saute the onion for 2 minutes. Add the tofu, reserving the soya sauce and saute until the tofu begins to brown. Add the peppers, mushroom, courgette, or any other soft vegetable.
8. Saute for a few minutes, stirring constantly.
9. Add the carrot and broccoli and stir. Finely grate some ginger and add to the pan along with the rice. Saute until the rice is warmed through.
10. Season with soya sauce. Stir well. Remember to use the soya sauce from marinating the tofu.
11. If using the egg, roll it up into a cigar shape and slice thinly. Add to the rice and vegetables.
12. Serve.

Pasta Sauce

This is a great way to use any small pieces of leftover vegetables and also to get children to eat vegetables


. 3 tablespoons of extra virgin olive oil
. 1 onion, diced
. 2 cloves garlic, minced
. 2 cups of diced vegetables, any leftover selection
. 2 (1lb) tins of tomatoes
. 1 handful of fresh basil
. Sea salt


If the vegetables you are using are already cooked the cooking time can be halved.

  1. Heat the olive oil over a medium heat.

  2. Saute the onion until soft. Add the garlic and sauté a further minute.

  3. Add the vegetables, tomatoes and a half a tin of water to the pot along with a pinch of salt.

  4. Bring to a boil and simmer for 20 minutes.

  5. Roughly tear the basil and add to the sauce and blend until smooth.

  6. Season with salt and pepper.

  7. Serve over spaghetti or pasta shapes.

Potato,Vegetable Fritatta

This is a great way to use leftover boiled potatoes and steamed or roasted vegetables. Every time you make it it's going to taste a little different as it will depend on which vegetables are leftover, if there are any herbs around and what kind of cheese is left.
If there are only boiled potatoes then it will become a spanish tortilla. This is a thick omelette made from onion and potato.
This dish is also very good cold. Ideal on a picnic or in a lunch box.


. 1 onion, diced
. 4 boiled potatoes, peeled and diced
. 1 bowl of steamed or roasted leftover vegetables
. 4 large free range eggs
. 1 dessertspoon of herbs, chopped fine, (parsley, oregano, chives,)
. small amount of cheese, grated
. extra virgin olive oil
. sea salt


1. Heat the frying pan over a medium heat. Add a tablespoon of olive oil, fry the onion gently until soft but not brown.
2. Add the diced cooked potato and fry until the potato becomes brown at the edges. Add the vegetables and season with salt and pepper and stir in any herbs at this stage.
3. Beat the eggs, Lower the heat and pour over the potato and vegetables mixture. Stir to combine the egg and vegetables.
4. Press down with the back of a wooden spoon and allow the dish to set. When the dish is almost set, sprinkle with grated cheese and place under the grill to set and brown the top.
5. Slide onto a plate and slice into wedges.