Re­source­ful recipes from around the globe

Dish - - JANE LYONS -

Some of the most pop­u­lar dishes from around the world were born out of a need to save food from being wasted. Hope­fully some of the dishes here will pro­vide in­spi­ra­tion for a fridge-clean-out meal or two. Do you have a global go-to dish for us­ing up your sta­ples? Email us at info@dish.co.nz – we’d love to hear from you.

KLATKAGER, DEN­MARK

Klatkager are pan­cakes made from left­over Dan­ish rice pud­ding (risen­grød) mixed with eggs, sugar, flour and vanilla and fried in but­ter.

Left­over risotto? Ex­per­i­ment with a savoury klatkager.

RIBOLLITA, ITALY

This hearty Tus­can soup of veges, herbs and bread is thought to have got its name from the process of ‘re­boil­ing’ lunch left­overs from the day be­fore to make soup for din­ner. Even if you don’t have typ­i­cal ribollita

in­gre­di­ents, you can add pieces of old bread to soups to thicken them up.

PAIN PERDU (FRENCH TOAST), FRANCE

Pain perdu lit­er­ally trans­lates to ‘lost bread’ or ‘waste bread’ as the recipe was in­vented to give stale bread a new lease on life.

Left­over cakes, sliced muffins, bagels and ba­nana loaf can all be cooked in French toast-style.

CHILAQUILE­S, MEX­ICO

Crispy fried tor­tillas cov­ered in spicy sauce form the base of this de­li­cious dish in­vented to save stale tor­tillas.

You could use fridge-lurk­ing wraps or pitas in place of tor­tillas for your own spin on chilaquile­s.

dish.co.nz For more tips from Jane Lyons visit

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