12 quick and easy recipes

12 quick and easy recipes
Nottinghamshire Sustainable Cookery Book
In Autumn 2012, the Love Food Hate Waste roadshow
toured Nottinghamshire with free cookery
demonstrations and recipe cards.
The hundreds who attended loved the ideas given and were
keen to share their own tips for avoiding food waste and recipes
for using up leftovers. Thus the idea of the ‘Nottinghamshire
sustainable cookery book’ was created.
With the involvement of residents, the cookery book has
extended the campaign into 2013 and the recipes will be cooked
up at a range of events planned for throughout the year.
How much do we
waste in the UK?
The figures might surprise
you! Research done by
Wrap (Waste and Resources
Action Programme) show that
around half of all the food we
buy in the UK ends up being
thrown away.
How much money
is wasted?
An average household
can spend around
per year
on food that never gets eaten!
Whilst for a family with children,
this amount can rise to around
per year.
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Resident’s tip
If your yoghurt is getting close to
its sell by date and you won’t get
around to eating it, then freeze
it. Put it into ice lolly moulds,
pop wooden lolly sticks into
individual yoghurt pots, or pipe
yoghurt dots onto a plate covered
in baking parchment and give the
frozen dots to kids as a healthy
alternative to chocolate buttons.
Chicken tonight
When doing a roast chicken
for Sunday lunch, I keep the
leftover chicken for one or both
of these, depending on the size of
the chicken: chicken curry and
chicken and green pesto pasta.
I also the boil up the chicken bones
to make a tasty stock to which I
add any leftover veg for a delicious
and healthy vegetable soup.
Zoe Holmes, Newark
Kath’s top tips
One tip is to never ever let bananas
rot. If they start to go a bit too
brown, just peel them, chop them
up and freeze them. My kids like
eating them frozen (plain or dipped
in yogurt and put back in the
freezer until set), or simply whiz
the frozen bananas in the blender
or food processor until they make
the most wonderfully decadent
smooth whipped ‘ice cream’ that
is fat-free and sugar-free. Add in
coconut, cocoa powder, berries or
any other flavour if you like.
Katherine Harlow, Newark
Queen of Easy Green
– Lyndsey Young:
To help keep your potatoes fresher and
edible for longer, store in a cool, dark place
in a breathable sack or bag and pop in an
apple. The apple will help prevent your
potatoes from sprouting early
e
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Mexica
Nachos
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By Joh chef
and
Butcher wood
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S
m
fro
Ingredients:
4
•
•
•
•
•
•
2 dsp baked beans
1-2 dsp chopped red pepper
Pinch of red chilli flakes
Pinch of salt and pepper
1 tsp lime juice
1 tsp chopped coriander
Blend the beans, red pepper
and chilli flakes to your
desired consistency with a
stick blender, and stir in the
remainder of the ingredients
• Makes roughly 32 nachos
• Up to 16fl oz vegetable oil
• 8 (6 inch) corn tortillas,
quartered
• Salt, to taste
Directions:
Heat oil in a flat bottomed pan.
Drop the tortilla triangles in
hot oil, 8 at a time. Fry, turning
chips once or twice, until they
stop sizzling and turn golden
brown, within roughly 2
minutes. Remove with tongs
or a slotted spoon and drain
on a wire rack set over
a shallow pan. Sprinkle with
salt immediately.
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”A spicy t
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on a clas
Ingredients:
• 40g / 1½ oz butter
•1 onion, chopped
• 675g / 1½ lb parsnips, diced
• 5ml / 1 tsp ground coriander
• 2.5ml / ½ tsp ground cumin
• 2.5ml / ½ tsp ground turmeric
• 1.5ml / ¼ tsp chilli powder
• 1.2 lites / 2 pints chicken stock
• Salt and ground black pepper
• 150ml / ¼ pint single cream or yogurt
Directions:
1. Melt butter in a large saucepan.
2. Fry the onion and parsnips gently for
about 5 minutes.
3. Stir in the spices and cook for another minute.
4. Add the stock, season to taste with salt and pepper
and bring to the boil, then reduce the heat.
5. Cover with tight-fitting lid and simmer for 35-45
minutes, until the parsnips are tender.
6. Cool slightly, then place in a blender and purée
until smooth.
7. Return soup to the pan, add the yogurt or cream
and heat through gently over low heat.
5
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”This is a great leftover
recipe that can
be made with any
vegetable leftovers
from the Sunday lunch.
Serve with a poached,
fried or scrambled egg
and crispy bacon or
with poached smoked
haddock fillets or
grilled trout.”
Ingredients:
• 1 red onion, finely chopped
• 4 rashers streaky bacon, cut into
small pieces
• 450g leftover mashed potato
• 300g leftover mixed cooked
vegetables - roast parsnips,
green beans, brussel sprouts,
cabbage, carrots, cauliflower,
broccoli or peas, chopped into
small pieces
• black pepper and salt
• 25g hard cheese, grated
• 25g butter, melted
By Suza
nne
Tro man
-Green
From M
ansfield
Directions:
1. Heat the oil in a frying pan and cook the
onion for 4-5 minutes until soft. Add the
bacon and cook for a further 3-4 minutes.
2. Remove the pan from the heat and transfer
into a large bowl.
3. Add the mashed potato and cooked vegetables,
cheese, mix well and divide the mixture into
six portions.
4. Coat each in flour on both sides.
5. Put onto a greased baking tray and brush with
a little melted butter. Bake in a preheated oven
(200°C/400°F/ mark 6) for 25 minutes or fry on
both sides until golden brown.
• Plain flour
6
Freeze ahead
These bubble and squeak cakes also freeze brilliantly so if you don’t manage to eat
them all you can enjoy them another day; simply freeze them at the end of step 2.
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roast
Ingredients:
• 1 tbsp olive oil
• 16 oz pkg. frozen
mixed vegetables
• 1 tbsp water
• 1 sachet or ¼ pint of
stir fry sauce
• 2 tsp cornstarch
in
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Bridgf
t
In Wes
• As much beef as
you have left
Roughly 4 servings
Directions:
1. Heat olive oil in heavy skillet, add vegetables and
1 tbsp. water. Stir, cover, and cook over a medium heat
for 3 minutes.
2. Mix stir-fry sauce and cornstarch in a small bowl. Add
to the skillet and stir to combine. Add beef and stir
again.
3. Cover and cook over a low heat for 5-8 minutes,
stirring occasionally, until vegetables are
crisp-tender and beef is hot.
4.Serve with cooked rice or egg noodles.
7
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and Sage
pasties
C hef
Rache
l Gre
en
“This is a perfect summery dish,
ideal for days out or for packing in
children’s lunch boxes. It’s a great
recipe for using up ‘bendy’ veg and
for using home-grown herbs.”
8
The key ingredient, frozen peas, are the all year round
‘waste-free’ veg, as you only use what you need, the rest
goes back in the freezer. These pasties are fab for batch-cooking
and freezing. By doing so you’ll always have a tasty treat at
hand, without the fuss.”
www.rachel-green.co.uk
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Ingredients:
Phot
o: M
ike P
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•250g butter, chilled and diced
•500g plain flour
• Sea salt
• 1 egg, beaten
• 4 tbsp Iced water
• 1 egg, to glaze
For the filling:
•2 potatoes, peeled and cut into small chunks
•150g swede, peeled and cut into small chunks
•150g carrot, peeled and cut into small chunks
• 2 tbsp rapeseed oil
•300g frozen peas, thawed
•16 sage leaves, roughly chopped
•½ onion, peeled and chopped
• 2 tbsp cream cheese
• Sea salt and black pepper
Directions:
1. Rub the butter into the flour with a
pinch of salt using your fingertips,
blend in the egg and 4 tablespoons
of water to produce a firm dough.
Divide the dough into 4, wrap in
cling film and chill for 30 minutes.
2. For the filling; place the potato, swede
and carrot onto a baking sheet, drizzle
with rapeseed oil and season with
sea salt and black pepper and roast
for 8 minutes in the oven until soft.
Place the vegetables including the
peas into a bowl and gently stir in the
sage leaves and onion and bind the
mixture together with cream cheese.
3. Roll out each piece of dough on
a lightly floured surface, until
large enough to make a round of
approximately 23cm across. Take a
spoonful of the vegetable mixture
and place in the centre of each round;
leave a margin at the edge. Brush the
pastry around the edge with beaten
egg and carefully draw the edges
together to form a seam across the
top, pinch together to seal. Repeat
with the remaining dough.
4. Place the pasties on a baking
tray, glaze with egg and bake
for 10 minutes; reduce the oven
temperature to 170°C/Gas 4 and
cook for a further 30 minutes until
golden. If cooking too quickly, turn
the oven down slightly.
9
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Ingredients:
• Enough cooked leftover pasta for 1
• 2 or 3 cooked sausages - cut into pieces
• 2 rashers of cooked bacon - cut
into pieces
• 2 or 3 florets of broccoli (or stalks) cooked and chopped
• 1 handful of cooked peas
• 45g blue cheese - crumbled
• 1 tsp dried herbs
• 200ml double cream or crème fraiche
Directions:
1. If not already cooked, cook your
sausages and bacon. This recipe
is ideal if you have these
ingredients leftover.
2. Put all the ingredients, apart from
the pasta, in a saucepan and heat.
3. When the cheese has melted, add
the pasta and keep stirring until
the cream has reduced, thickened
and coats the pasta and the pasta
has warmed through.
10
har
By Ric
d Fox
nal Chef
Professio
This is a brilliant recipe for
using up all those bits and
pieces leftover in the fridge.
Carrot,
Ingredients:
Courgette,
Oatmeal
and Raisin
Cookies
“Here is a very forgiving
cookie recipe that makes
use of various vegetables
that might otherwise
languish in the bottom
of the vegetable drawer.”
Try it with any combination of veggies to
make up 200g when grated. If you have
seeds, dried fruit or nuts, add them. If not,
leave them out. I never buy ingredients
for these cookies but just rummage
through the fridge and cupboard to
see what needs to be used up.
By Katherine
Harlow
In Newark
Makes 35 cookies
• 3 tbsp applesauce (or
vegetable or coconut oil)
•125g sugar
• 3 tbsp water
•1 egg
•100g grated courgette
(approx ½ a mediumsized courgette)
•100g grated carrot
(approx ½ a carrot)
•275g plain flour
• 1 tbsp seeds (linseeds,
chia etc... optional)
Directions:
• 1/8 tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp cinnamon ½ tsp
ground cloves, ½ tsp
nutmeg, ¼ tsp salt
•200g porridge oats
• 50 g chopped nuts
(optional)
•125g raisins or other dried
fruit (optional)
• Preheat oven to 1900C.
Line a baking sheet with
baking parchment.
1. In a bowl, mix together applesauce or oil, sugar, water,
egg, courgette and carrot until well combined. Add the
flour, linseeds, baking powder, bicarbonate of soda,
cinnamon, cloves, nutmeg and salt.
2. Stir until well mixed. Add the oats, nuts and raisins and
combine. It is a very thick dough.
3. Roll tablespoons of the mixture into balls and place on
the baking sheet. The cookies don’t spread very much so
press down lightly with a damp fork.
4. Bake for approximately 10-15 minutes until
the edges begin to brown slightly.
These cookies freeze well once cooled.
Also try with 100g chocolate chunks.
11
Fruity
pancakes
by H
elen
in Be
eston
Fros
t
“Pancakes are a great way Ingredients:
to turn leftovers into an •1 egg, beaten
exciting meal. These are loved • 150ml (5floz) milk
• 100g (3oz) plain flour (can be gluten free)
by children, or are ideal as a • 100g (3oz) finely chopped fruit (pears work well)
quick brunch or teatime snack.” • 50g (2oz) dried mixed fruit (fruit cake mix leftovers)
• 1 tsp sugar
• 1 tsp mixed spice or cinnamon
• A dash of oil
Directions:
1. Beat the egg into the milk, then put the flour in a bowl and gradually
12
stir in the milk mixture until smooth, then mix in the dried and fresh
fruit (pears can be used instead of apples - about 100g).
2. Heat a non-stick pan and add the oil, then add a tablespoonful
of the mixture.
3. Cook for 2 minutes then flip over with a spatula and cook for another
minute or two on the other side. They should be little pancakes
– scotch pancake size. A couple can be cooked at the same time.
4. Mix the sugar and spice together and sprinkle over the hot
pancakes before serving.
h
s
i
r
I
k
c
i
u
Q en Bread
Wheat
”This is a very quick bread
recipe that is excellent for
using up all the leftovers
from bags of flour.”
Preheat oven to 2200C
/ Gas Mark 6.
1. Mix all dry ingredients together in a large
bowl. Add the buttermilk and mix together
by hand until combined. Do not overwork.
2. Form into a ball and place onto a greased
baking tray. Flatten out slightly and
cut a cross on the top halfway through
the dough.
3. Brush the top with milk and bake in
oven for 30 minutes.
This is a forgiving recipe so is great for
using up leftover flours. It can be made
with all white flours or wheat or any
combination. You could also add seeds,
nuts, raisins or dried fruits.
Ingredients:
•350g wholewheat flour
•100g strong white flour or any
flour combination (plain, self raising,
breadflour etc.) and wheatgerm,
bran etc. to total 450g of flours
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp sugar
•300ml buttermilk (or yoghurt
or milk with 1 tbsp lemon juice)
Directions:
rlow
by Ann Ha
It’s best eaten on the same day,
but can be frozen.
k-on-Trent
From Newar
13
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c
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rd Fo
a
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i
By R
ef
nal Ch
sio
Profes
14
“With the Bramley apple
originating in Nottinghamshire,
it makes sense to celebrate
this beautiful partnership of
fruit and county in a tasty,
waste-busting recipe.”
Reducing food waste is as much about using what
you already have as it is about not throwing stuff
away, and this recipe is a perfect reason to delve in
to that dark, mysterious store cupboard which is
actually a treasure-trove of ‘free’ flavour. Cinnamon,
honey, sultanas, and oats can all get that out of date
dusting down and, like magic, turned into little pots
of goodness. What’s more the flour and butter free
crumble topping makes this as healthy
as it is delicious.
Ingredients:
Makes 6 individual ramekins
For the apple compote:
•1kg Bramley apples, peeled,
cored and quartered
•50g Soft brown sugar
• 4 tbsp Honey
• 1/2 tsp cinnamon or
1 cinnamon stick
For the crumble topping:
•5oz porridge oats
•2oz Demerara sugar
•25ml veg or rapeseed oil
Directions:
1. First make the apple compote: put
all the compote ingredients in a
saucepan, set over a medium heat and
cook for about ten minutes - or until
the apples have just started to collapse.
2. Stir a couple of times to break down
some more of the apple and achieve a
blend of smooth and chunky.
3. Cool the mixture and store in the
fridge until required.
4. Combine the crumble topping
ingredients.
5. To prepare the individual pots, spoon
the apple compote mixture into
ovenproof dishes or ramekins, spoon a
layer of crumble mix over each one and
bake in a 180 degree pre-heated oven for
15- 20 minutes or until golden brown.
k
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u
Y
Monday Pie
Ingredients:
•300-400g leftover cooked chicken, plus cooked
sausages and bacon rolls (preferably low-fat
sausages and trimmed back bacon)
• Any remaining cooked stuffing and veg
(e.g. carrots, peas, sweetcorn etc)
•600g mashed potato (or cooked, sliced potatoes)
•2 leeks, trimmed, washed and finely sliced
•415g can of baked beans in tomato sauce
•200ml thin gravy or sauce
• 1 level tsp mixed dried herbs
• Ground black pepper
Directions:
1. Prepare the cooked
2.
By Mrs
Rae Ho
ld
In
Newark
(pictured
here wit
Star Che
h
f Richard
Fox)
3.
4.
5.
6.
7.
8.
potatoes (unless you have
enough leftovers!).
Microwave the leeks with 2 tbsp.
water for 5 minutes until soft.
Prepare the oven 200ºC /Fan
180ºC/Gas 6.
Cut the meat items and stuffing
and the leftover vegetables into
chunks and place in the base of
an ovenproof dish.
Cover with a layer of cooked
leeks. Sprinkle the herbs and
black pepper over, and then
pour the gravy or sauce over
the layers in the dish.
Spread the baked beans over
the leeks.
Cover with mashed or
sliced potato.
Bake for 35-40 minutes until
thoroughly reheated and
browning on top.
Could be served
with a green
vegetable and
additional gravy.
15
Cranbaenrdry, Stilton
Walnut Pâte
ver cheese
“Uses left o
festive
to make a
ties.”
dip for par
Ingredients:
16
• 125g cream cheese
• 125g sieved cottage or Ricotta cheese
• 40g softened butter
• 125g cranberry and Stilton cheese
• 1 spring onion finely chopped
• 1 tbsp freshly chopped parsley
• Pinch of cayenne pepper
• 1 tbsp lemon juice
• 50g walnut pieces, lightly toasted
by Te
resa
B o vey
In Sou
thwell
Directions:
1. Place all the pâte ingredients except the walnuts into a
food processor and blend until combined.
2. Set aside a quarter of the walnuts for garnish. Chop the rest very
finely and stir them into the pate and pot the pate into individual
ramekin dishes and garnish with the remaining chopped walnuts.
3. Cover and chill until set.
4. Best served at room temperature. Serve with crusty walnut bread,
grissini, crackers or celery sticks.
www.teresabovey.co.uk
e
l
m
y
a
apple
r
B
d
e
k
a
B
with sppicpeledgcruasntard
ita
and a
Ingredients:
“Comforting
baked apples with
homemade custard,
topped with a
refreshing granita.”
by Sat Bains
ire
Nottinghamsh
ur
te
ra
Restau
For the apple granita
• 4 Bramley apples (or
125ml/4fl oz apple juice)
• Sugar, to taste
For the baked apples
• 2 Bramley apples, peeled,
cored and cut in half
• 100g/3½oz butter
• 50g/1¾oz demerara sugar
• 110g/3¾oz raisins
• 50ml/1¾fl oz double cream
• 110g/3½oz soft brown sugar
• 5g ground mixed spice
• 1 lemon and 1 orange,
zest only
For the pine custard
• 250ml/9fl oz milk
• 250ml/9fl oz cream
• 50g/1¾oz fresh Douglas
fir pine needles
• 200g/7oz egg yolks
• 80g/2¾oz caster sugar
Directions:
Apple granita - juice the apples
using a juicer (or use apple juice).
Add a little sugar to taste,
sieve into a tub and freeze until
completely frozen.
Baked apples - preheat the oven
to 240C/475F/Gas 9.
1. Lightly coat the apples in
butter and sprinkle with
demerara sugar.
2. Place the remaining baked
apple ingredients, except the
mixed spice and zests, into
a pan. Bring to the boil and
simmer for two minutes.
3. Remove from the heat and add
the mixed spice and zest.
4. Divide the mixture between
four small ovenproof pots or
ramekins and top with the
halved apples.
5. Bake for 10 minutes.
6. Reduce the oven temperature
to 160C/325F/Gas 3 and
cook until soft (approximately
10 minutes).
Pine custard
1. Whisk together the egg yolks
and sugar in a large heatproof
bowl until pale.
2. In a separate pan bring the
milk, cream and pine needles
up to the boil in a pan.
3. Turn off the heat and set aside
for 30 minutes to infuse. Once
infused, slowly bring back up
to the boil and turn off the heat.
4. Pour it gradually, into the
egg yolk mixture, whisking
constantly. Keep whisking
until the mixture has cooled
down then sieve into a clean
pan and keep warm.
To serve
Scrape the frozen juice with the
back of a spoon to form a granita.
Divide the custard between four
bowls then place a baked apple
half on top and sprinkle over
the granita.
17
The EnviroGrant Scheme
Veolia Environmental Services
Nottinghamshire runs a community
fund called the EnviroGrant scheme.
This is a fund to which not-for-profit
community groups based in the county
of Nottinghamshire (excluding the city
of Nottingham) can apply for grants of
up to £1,000 for projects which improve
their local environment.
Cooking Oil
Recycling
In association with
Living Fuels we are
now able to recycle
used cooking oil
from domestic
premises at all 14 of
Nottinghamshire’s
Household Waste
Recycling Centres.
18
MRF Tours
The Materials Recovery Facility (MRF) in
Mansfield, Nottinghamshire is where
recyclable materials that are collected
from households are sorted into different
types (e.g. plastics, cardboard, paper, metal).
The MRF features a small education room and a dedicated visitors
walkway and viewing platform. Tours can be booked to observe the
day-to-day operation of the facility. (Minimum age of 7).
Further information can be found at:
www.veolia.co.uk/nottinghamshire
Community RePaint
Tins of paint should not be put in your bin at home, unless they are empty
or contain only solid dried-up paint residue.
A much better idea is to donate unwanted
liquid paint to our Community Repaint
schemes. Any reusable paint is given away
to community groups that can then use
it to refurbish and improve spaces used
by their members. During
the summer, the schemes
are opened up the public at
special open days. For more
information, please visit:
www.nottinghamshire.gov.uk/communityrepaint
Schools Waste Action Club
Real Nappy Campaign
Real nappies can reduce the rubbish in your bin and
also increase the pounds in your pocket! To get a baby
through from birth to potty you will only need to buy
around 50 cotton nappies compared to thousands of
disposables that cannot be recycled.
Real nappies cost as little as £2 each
and washing them at home is
as little as £1 per week, so you
could save over £500 over a 2½
year period. Nottinghamshire
County Council are currently
offering £25 cashback (one per
household) to all residents
within the county of
Nottinghamshire (excludes
City of Nottingham) when
you spend £50 or more on
real nappies.
www.nottinghamshire.
gov.uk/living/waste
The Schools Waste Action Club (SWAC) is a waste
education programme that Nottinghamshire County
Council provides free of charge to primary, secondary
and special needs schools throughout Nottinghamshire.
It aims to increase awareness of waste and its
management among school staff and pupils, encourage
and support schools to reduce, reuse and recycle waste
and transfer the knowledge gained by pupils and staff
from working on waste at school to achieve increasingly
sustainable waste management in the home.
Composting
www.nottinghamshire.getcomposting.com
Recycle for Nottinghamshire has teamed up with
getcomposting.com to provide an exclusive offer of home
compost bins and other great green products.
Composting at home turns most kitchen and garden waste into
a rich compost to keep your garden blooming year after year.
See the website for details:
www.nottinghamshire.gov.uk/living/waste
19
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Printed on 100% Recycled Paper
© Veolia Environmental Services (UK) Plc 2013
The hints and
tips we heard at
the
roadshows wer
e so good that
we wanted
to be able to sh
are them with
everyone
in this mini bo
ok.
Please do send
us
when you cook your photos
the recipes
We look forwar
d to hearing yo
ur feedback
via our website
:
www.veolia.co.
uk/nottingham
shire
r Love
or at one of ou
Find out further information at:
www.veolia.co.uk/nottinghamshire
www.nottinghamshire.gov.uk/living/waste
www.lovefoodhatewaste.com
Food Hate Was
te
events.