Cook with your leftovers

Bread leftovers

Bread leftovers can be stored well dried for a few weeks, in order to use them later e.g. for Bread dumplings, bread dumplings, cherry dumplings or breadcrumbs.

Ground bread scraps are also used in recipes for making bread or rolls - á la from old make new.

Freshly diced and dried, you can make croutons for salads or soups.

Toast can be frozen immediately after shopping and only if necessary you can take the slices out of the freezer and put them into the toaster.

Herbs

You can cut the remaining fresh herbs into small pieces and freeze them or dry them on a clean cloth and fill them into a small glass jar.

You can cook broths from the skins of vegetables, such as carrots, asparagus and potatoes, which you can either portion and freeze in ice cube moulds or fill into small wake-up jars and disposable glasses and freeze them. You can then add them as a natural flavour booster for the next soup.

You can also cut very thin strips from zucchini and carrot peel (but please wash them first) and use them as vegetable spaghetti in a dish.

Did you also know that the water from chickpeas is vegan protein substitute (aquafaba)? So next time, don't just drain the chickpeas in a sieve, but collect the water and use it like protein. In the Internet you find a multiplicity at prescriptions.

Wine

Also wine does not have to be tipped away immediately. Because basically wine does not go bad, but only to vinegar. So simply leave it to stand and use it to conjure up a delicious dressing for the next salad together with oil.

Cheese

As long as the cheese has not developed any mould, old, hard cheese can be grated and used for gratinating.

Read more

These are just a few tips. There are no limits to your imagination. You will find a few more in the following books for example:

• "The Art Of The Larder", by Claire Thomson
• "30 Easy Ways To Join The Food Revolution", by Ollie Hunter
• "Zero Waste Kitchen" Sophie Hoffmann