This month I have had the pleasure of guest hosting a challenge which covers a subject which is very important to me, having had the subject instilled in me from a early age.
Elizabeth from Elizabeth's Kitchen Diary was gracious enough to let me take control of the No Waste Food Challenge and I have to say it has been brilliant to be one of the first to see all the inventiveness that goes on in the kitchen to use up what would otherwise probably have gone to waste. I hope all participants have enjoyed it too and that you are inspired by this large and wonderful collection which I can now present to you so here goes.
Choclette from Chocolate Log Blog used up some sad looking blueberries and some rose syrup in this Summer Fruit Trifle. Packed so full of fruit it was an (almost) guilt free breakfast treat and a very successful quickly made alternative to a birthday cake. The birthday boy in question might just be requesting another trifle next year as well is my guess!
Laura from How To Cook Good Food used up some vegetable odds and ends from the fridge to go in these Okonomiyaki or Japanese Pancakes. Laura has been what I think is very brave, having tried a packet of pancake mixture without a translation so some of the flavourings were a bit of a mystery. Whatever is in them, I would really like to try them myself now though I confess I'd have to pass on the chopsticks and stick with a knife and fork.
Alida from My Little Italian Kitchen made these Stuffed Aubergines with Pasta in a Rich Tomato Sauce to use use some leftover passata. Roasted and hollowed aubergines act as little boats for a classic Italian pasta dish providing a lovely meal for a party.
Camilla at Fab Food 4 All used some gifted Mirabelle plums in this Mirabelle Plum Jam which looks so beautiful and jewel like atop a thick slice of bread and butter. Camilla recommends it both for tea time and breakfast which is a good thing as it was very popular with her husband. Scones and a cup of tea anyone?
Becky from Veghotpot made this Fresh and Herby Salsa Verde using herbs that weren't going to last much longer and has put it with a whole hosts of other foods since then. It looks so fresh and summery and flavoursome that it could be eaten straight from the bowl, a quick spoonful everytime you went in the fridge for something else. Becky provides some other useful information on soft and hard herbs and their best uses too.
Michelle at Utterly Scrummy Food For Families made this Sesame Chicken Stirfry to use up some some veg from the fridge because a new one was about to arrive. Well, I say Michelle made it but for once she got to relax with her daughters doing the cooking and her husband the washing up. A yummy meal and a night off? Perfect.
Ros from The More Than Occasional Baker made these Spiced Pumpkin and Apple Crumble Muffins to use up some leftover pumpkin puree, spare apples and the last of a bag of oats. Sweet and moist, each flavour is clear throughout - Ros even recommends adding pecans to add another texture and flavour, one which would complement those already there perfectly.
Chris from Cooking Around the World made this Pasta with Quadruple Cheese Sauce to use up some ricotta. This dish takes comfort food to the next level combining the different flavours of ricotta, gorgonzola, emmental and parmesan with the satisfaction that comes from pasta. I could be saved for those night when nothing but a huge cheesy hug will do but really any night be suit this.
Helen from Fuss Free Flavours made this fresh and zingy Green Goddess Dressing to use up some languishing corriander and parsley. It doesn't matter if you don't have either of these though because Helen recommends several alternatives saying that pretty much any fresh green herbs would perfect - perfect for those well intentioned bunches of herbs that never got fully utilised.
I made this One Pot Pumpkin and Tomato Spaghetti to use up some pumpkin puree, wine, tomatoes and herbs, without the intention of blogging the recipe but I was so pleased with it that I simply had to. Throw everything in a saucepan and ten minutes later you will have warming, rich and yes, healthy pleasure in a bowl.
My second entry this month was these Cheddar, Ale and Chive Muffins to use up some leftover ale from a slow cooker meal. It added extra depth and a certain lightness of texture to a muffin where the cheddar really came through. Fresh from the oven they were delicious but equally enjoyable cold or reheated in the microwave.
Janet from The Taste Space made these Savoury Chickpea Crumbles to use up some fridge odds and ends before a move. Suitable as a meal on its own, as a side dish or a filling for something like a taco, the dish is ready quickly and can be adapted to suit individual tastes by using whatever spices you prefer.
Anne from Anne's Kitchen made this Spicy Chorizo Egg Fried Rice to use up some spring onions, an egg and some chorizo though notes that it's an ideal recipe for adding in what you like best or need to use up. Plus, if you use ready cooked rice it makes things even more fuss free than before. I love chorizo and have never though of adding it to fried rice but I know I will the next time I buy some.
Camilla from Fab Food 4 All used up some bananas to make these Banana S'mores as a quick post-BBQ pudding. The initial one was so appealing that her daughter wanted one too and it is no wonder with that boat of grilled banana turning the marshmallows and chocolate into molten enjoyment.
Kate from The Gluten Free Alchemist made these Banana Coconut Crunch Trifles to save the early stages of biscotti recipe development from the bin. Such a range of textures and flavours work in tandem to create something which was such a success another batch seems imminent. Doesn't the combination of chocolate, biscuits, caramel and coconut sound divine?
Linzi from Lancashire Food made this Blackberry and Rose Geranium Crumble in individual portions to use up some berries sourced from her own garden. There's something extra special about using homegrown or wild fruit in baking so amongst the fragrant compote and crunchy topping the berries are the stars of the show. What's more, the cumble is gluten free.
Kat, The Baking Explorer, used up egg yolks in these Chocolate Truffles finished four ways with either cinnmon sugar, coconut, chocolate sprinkles or hundreds and thousands. The richness of these and the intense chocolate flavour mean they will disappear very quickly so you might want to make a larger batch just in case.
Jen from Blue Kitchen Bakes made these Wholemeal Vegan Banana, Blackberry and Cardamom Cakes to use up some bananas that had been forgotten about. Needing a quick treat to watch the Great British Bake Off with these were ideal and they were finished off pretty quickly too. The second batch using Nutella and apricots sound like they will be equally, if not more, moreish when they come out of the freezer.
Becky from Mint Custard made this Monday Pie using chicken and veg leftovers but notes that all sorts of things could go in there from bacon bits to stuffing. Pies made from leftovers are my absolute favourites because you can make it something different each time and you know you will enjoy it because you like all the components in the first place, otherwise you wouldn't have bothered to save them to enjoy again!
Sudha from Spicy, Quirky and Serendipitous made this dish of Eggs with Mint and Spinach to use up some leaves she found looking rather lonely in the fridge after returning from a holiday. Add some green curry paste and ginger and Sudha proves a simple omelette can act as a vehicle for a wealth of flavours in every bite.
Elizabeth, my No Waste Food Challenge co-ordinator from Elizabeth's Kitchen Diary made this Heritage Wheat Wholegrain Pizza with Summer Pesto and Grilled Vegetable to use up some remaining flour and courgettes. With this, Elizabeth managed to convince even her traditional meat and tomato pizza championing husband that vegetable grilled to perfection to bring out all their true flavours have a place on a pizza. That to me sounds like enough of an excuse to experiment some more and if this pizza is anything to go by, any subsequent version will be just as beautiful.
Ros from The More Than Occasional Baker adopted some abandoned croissants to make this Marmalade Chocolate Croissant Pudding as an alternative to traditional bread and butter. The only trouble with something that combines buttery flakiness, marmalade tang and dark chocolate hints is that it calls for a repeat pudding to be made - not a problem for my tastebuds!
Michelle from Utterly Scrummy Food for Families made this Mega Veg Pizza/Pasta Sauce to use up some vegetable that had been in the fridge for too long. Looking so bright and cheerful, yet comforting and warming at the the time, this really is a multi-tasking sauce being able to hide a variety of vegetable and suitable to use thick for a pizza or a pasta dish or thinned down as a soup.
Kelli from Food to Glow made these Beet Tops and Courgette Tartlets to use the prettily coloured leaves of beetroot. Most of us will be guilty of throwing these away or at best adding them to the compost pile but after reading Kelli's informative post about the goodness and vitamins contained therein, we really have no excuse. I really like the idea of getting as much out of a plant as possible and if you have gone to the trouble of growing the beetroot yourself, all the more reason to get back as much of the energy you have put in as possible.
Corina from Searching for Spice gave some leeks which were starting to droop a new lease of life in these Cheddar and Leek Muffins. Light and moist with clearly present flavours, Corina deemed her first attempt at making savoury muffins a success and very tasty. Watch her blog because there might be a few other recipes on it in the future.
Rosie from Eco-Gites of Lenault made this Marrow and Ginger Jam to put to use a courgette that had grown into a marrow, a fate which a lot of courgette growers can sympathise with. Admittedly an unusual combinaton, it should not be dismissed because the ginger adds so much. The preserve can then be enjoyed with a multitude of things - I'm tempted to try this myself and put it in a Victoria sponge without telling my mum!
Johanna from Green Gourmet Giraffe made this Strawberry, Halloumi and Greens Salad to use up odds and ends from various other bakes. An ideal quick meal full of refreshing ingredients to enjoy and relax with after an exhausting action packed day. I've never tried combiing strawberries with halloumi but I really want to now, especially how Johanna has served it chunky style.
Voh from Vohn's Vittles is on a mission to convince people that haggis is really worthy of ordering when eating out and enjoying at home too and made these Ulster-Scots Pasties to prove it using the leftovers of a Burn's supper i.e. haggis, turnips and potatoes. If you want to try haggis but the thought puts you off then these are the best place to start because it is well disguised, combining the traditions of two nations - the deep fried and delicious sausagemeat and potato pasties of Ireland and the haggis of Scotland.
Vanesther from Bangers and Mash created this Griddled Squash with Feta, Mint and Chilli to prevent a glut of homegrown pattypan squash from going to waste. Vanesther says the squash didn't hold together as well as the original aubergine would have done but if anyone did notice, which I highly doubt, I don't think they would care with how delicious the dish sounds as it stands. The combination of creaminess, freshness and spice in the filling really does sound addictive.
Laura from How to Cook Good Food made this Smoky Black Bean and Chorizo Soup to use up some leftover chorizo. Warming and spicy with a subtle Mexican hint it is possible to have this soup whizzed up in little more than seven minutes. Weeknight meals are calling for this to be made.
Ros from The More Than Occasional Baker rounds us off now with this Apple, Plum and Almond Crumble Cake made using some plums that would otherwise have gone to waste because the harvest was so bountiful. Spiced with lots of different textures from the sponge mix, apple chunks, plum slices and oaty nutty crumble this is a fruity cake to enjoy as an introduction to autumn on its own or with the extra luxury of custard or cream.
Phew! That is a whole lot of entries and delicious recipes covering pretty much all meals and tastes. It just goes to prove what lovely things can be made with ingredients that could so easily be dismissed so well done to everyone for your culinary artistic skills and thank you for entering them. Thank you also once again to Elizabeth for letting me host - I've really enjoyed it and will hopefully see you all again another time. In the meantime, for Septembers entries head over to Chef Mireille's East West Realm. Have fun!