Any leftovers from dinner can be put to good use:
Using up leftover food not only saves resources, it’s also a great way to try out new, creative recipes. Here’s how to turn the leftovers from a festive roast into a colourful stir-fry with crunchy vegetables; you can whip up crispy potato and rice pancakes in no time at all. The way food is stored also plays an important role in making the most of leftovers. Storing cooked food safely extends its shelf life, and you can still whip up a delicious meal from it a day or two later. We’ll show you what you can do with leftovers and how to make them last longer.
931 million tonnes: That is how much food ends up in the bin worldwide every year. This corresponds to around 17 per cent of global food production. In Europe alone, the average amount of food and other products thrown away per person is 113 kg. This is how valuable resources go to waste: Cultivation and transport require large amounts of water, energy, land and labour.
Yet it is often not necessary to throw away leftovers. A well-planned stock management system and making the most of leftovers minimises waste, saves money and adds variety to your meals. All you need are creative ideas for delicious recipes using leftovers and a helping hand or two.
Tip: To help tackle food waste in general, it is important to make sure, whilst shopping, that you only bring home what you actually need. Meal plans can help here. The reuse of leftovers can be taken into account at the same time. This means less ends up in the bin – which is good for the environment and your wallet.
Were your eyes bigger than your stomach or did the festive feast turn out to be very sumptuous? You don't need to throw away leftover meat and vegetables, as they can be used to conjure up many a culinary highlight - and in a flash. Utilising leftovers not only saves resources and money, but also a lot of time. Looking for ideas?
The appliance vacuums, seals and marinates. Food stays fresh for longer, and flavours are preserved.
Countless culinary delights can also be created from the classic ways of using up leftovers. Pasta combined with colourful vegetables and an egg makes for a quick lunch; mashed potato can be turned into croquettes; and rice can be made into fritters using leftover vegetables and an egg.
Whether fresh or dried goods, cooked or raw food: Proper storage is crucial for safely using up leftover food. If you plan to use it the following day, it is usually sufficient to keep it in the fridge. This also applies to many fresh products. But be careful: Not everything that comes straight from the supermarket actually belongs there. Tomatoes, bananas and oranges should not be kept in the fridge. To keep food fresh for longer, it’s worth knowing how to store it safely in the fridge.
Will it not be possible to carry on with the work the next day? Many leftovers can be frozen. This applies, for example, to cooked meat, most types of vegetables, as well as sauces, stocks and cheese.
Important: Raw potatoes do not belong in the freezer. They can become mushy and take on a sweetish flavour. You should also use up eggs in good time. There is a risk that raw eggs may crack because the liquid expands when cold. Boiled eggs take on a rubbery texture.
Anything that shouldn’t go in the fridge goes in the pantry: Store any half-used packets of pasta, porridge or flour, as well as any opened packets of spices and herbs, in a cupboard in a dry, dark place. Tip: Transfer the leftover food into storage tins or preserving jars. Here’s how to prevent food moths and make your leftovers last longer.
In principle,
Creativity knows no bounds. Dry toast or rolls can be combined with sugar, eggs and milk to make poor knights of Windsor. Raw or cooked leftover veg can be whipped into a creamy soup in a jiffy. Wilted lettuce or spinach can be blended with fruit to make a green smoothie.
Try using leftover food in different ways: to make innovative recipes, mix together ingredients that at first glance don’t go together. For instance, apple and strong cheese make a great team. You can create a summery salad with leftover melon and feta.
Freezing, canning, vacuum sealing, drying: there are many ways to preserve food. Fruit and vegetables can be canned and meat and fish can be vacuum sealed. Virtually all foods keep considerably longer after a few hours in an automatic dryer or in the oven on a low heat.
From leaves to cores, (almost) everything is edible: that’s the idea behind the food upcycling trend. For instance, kohlrabi, cauliflower and celeriac leaves are all edible, as are mango, orange, lemon and kiwi peel or melon and papaya seeds. But be careful: if you want to eat or reuse the peel, it’s best to opt for organic varieties.
