Leftovers from dinner can be put to good use:
Using up leftovers not only conserves resources, but it’s also a great way to try out new, creative recipes. Here’s how to turn the leftovers from a holiday roast into a colorful stir-fry with crisp vegetables; in no time at all, you can turn potatoes and rice into crispy pancakes. The way food is stored also plays an important role in making the most of leftovers. Storing cooked food properly extends its shelf life, allowing you to whip up a delicious meal with 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 tons: That's how much food ends up in the trash worldwide every year. That amounts to approximately 17% of global food production. In Europe alone, the average amount of food and products thrown away per person is 113 kg. This is how valuable resources go to waste:Cultivation and transportation require large amounts of water, energy, land, and labor.
In fact, it is often not necessary to throw away leftovers.Smart pantry management and using up leftovers minimizes waste, saves money, and adds variety to your meals. All you need are creative ideas for delicious recipes using leftovers and a few helping hands.
Tip: To help reduce food waste in general, it’s important to make sure, when shopping, that you only bring home what you actually need. Meal plans can be helpful here. The reuse of leftovers can be taken into account at the same time. This way, less ends up in the trash—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 device vacuums, seals, and marinates. Food stays fresh longer, and flavors are preserved.
Countless culinary delights can also be created from classic ways to use up leftovers. Pasta mixed with colorful vegetables and an egg makes for a quick lunch; mashed potatoes can be turned into croquettes; and rice can be mixed with leftover vegetables and an egg to make rice cakes.
Whether fresh or dry goods, cooked or raw foods: Proper storage is essential for safely using up leftovers. If you plan to use it the next day, it is usually sufficient to store it in the refrigerator. This also applies to many fresh products. But be careful: Not everything that comes straight from the supermarket belongs there. Tomatoes, bananas, and oranges shouldn't be kept in the fridge. To keep your food fresh longer, it’s worth knowing how to store it safely in the refrigerator.
Will processing not be possible the next day? Many leftovers can be frozen. This applies, for example, to cooked meat, most vegetables, as well as sauces, stocks, and cheese.
Important: Raw potatoes don't belong in the freezer. They can become mushy and take on a sweetish flavor. You should also use up eggs before they go bad. Raw eggs are at risk of cracking because the liquid inside expands when it gets cold. Boiled eggs take on a rubbery texture.
Anything that doesn't go in the fridge goes in the pantry: Store opened packages of pasta, oatmeal, or flour, as well as opened spices and herbs, in a cool, dark place in the cupboard. Tip: Transfer the leftovers to storage containers or mason jars. Here's how to prevent food moths and keep leftovers fresh 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.
