The Thrifty Cookbook: 476 ways to eat well with leftovers

The Thrifty Cookbook: 476 ways to eat well with leftovers

Kate Colquhoun

Language: English

Pages: 256

ISBN: 1408800810

Format: PDF / Kindle (mobi) / ePub


In the UK we throw away 6.7 million tonnes of food a year - that's a third of all the food we buy, and a fifth of our total domestic waste. And about half of it could be eaten.
Kate Colquhoun shows how to make your food go much, much further than you thought possible. On her mission to use up leftovers, wrinkly fruit and past-it veg, she includes modern, tasty recipes for:
Bakes
Casseroles
Chutneys
Crumbles
Curries
Fishcakes
Gratins
Marinades
Meatballs
Milkshakes
Pies Soups
Stews
Stir-fries
And more!

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make for a thick soup; add stock to thin things down. Carrot Wonderful with a teaspoon of toasted and crushed caraway seeds or of grated fresh ginger added a minute or so before the liquid. It also works well if you use equal quantities of carrot and squash. Pumpkin This is lovely if you add a good pinch of dried chilli flakes to the onion at the start. Use half coconut milk and half stock or water. Celeriac and apple The mild tang of celeriac is gorgeous with the tart sweetness of

add a good slug of Marsala. Let it bubble away for a minute while you stir with a wooden spoon to scrape up any bits that have stuck to the bottom of the pan. Mix this syrupy liquid into your pie filling. Pork with sharp apples Once the onion has softened, add a peeled, cored and finely diced apple. To make the sauce, use a big teaspoon of Dijon mustard, a scattering of chopped tarragon in place of the thyme or parsley and vermouth rather than wine or stock. Let it bubble away for a good 30

would go well here, whisked into the eggs and cream. Chicken and bacon Add a good handful of leftover shredded chicken and a couple of rashers of diced lightly cooked bacon to the cooked onion (or use a sliced leek instead of the onion). Stir some fresh thyme or finely chopped parsley into the eggs and cream. Ham and sweetcorn Add a teacup of diced cooked ham and ½ teacup of cooked sweetcorn to the cooked onion. You could also add a good handful of grated hard cheese. Add the eggs and

slight bitterness of the almonds works wonders and their crunch does heavenly battle with the melting flesh of the fruit. These three recipes are all vaguely ‘cakey’ and will give you an impressive pudding, a gooey cake for tea or picnics, or muffins galore for office lunches, school packs or general snacking. Banana cake is a law unto itself but the sponge pudding and muffins are, as usual, endlessly adaptable depending on what you need to use up. Each of these recipes is also easy

less and honouring food and its production more shouldn’t be difficult. Price rises will feel less burdensome if you know you’re going to get several good meals out of what you buy, refusing – like granny – to waste a scrap. This isn’t boring frugality – it’s about making food that tastes really good – think of Italy, where leftover dishes such as Ribollita, Arancini and Bread Salad or ‘Panzanella’ (see pages 60, 140 and 213) are some of the finest in the repertoire. There’s no need to rehash

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