Save those kitchen scraps

Dish - - MAKE THE CUT -

AS­PARA­GUS STALKS

The age-old prac­tice of snap­ping off th­ese woody ends can mean up to a quar­ter of the spear goes in the bin. Th­ese fi­brous ends have lots of flavour; they just need a bit of love to make them more edi­ble. Try sim­mer­ing in wa­ter un­til ten­der then us­ing to make as­para­gus soup. Or sim­mer, drain and whizz into a paste with lemon and herbs for spread­ing onto gar­li­crubbed toasted bread or toss­ing through spaghetti.

PO­TA­TOES

We Ki­wis love our spuds yet, ac­cord­ing to Love Food Hate Waste New Zea­land, we waste 6365 tonnes of them a year. If you’re peel­ing po­ta­toes, keep the skins and toss them in oil un­til lightly coated, then bake for 15 min­utes or un­til crispy. Sprin­kle with salt and en­joy as a pre-din­ner nib­ble. If you’re left with a glut of cooked po­ta­toes af­ter a meal, give them a sec­ond life by: Grat­ing into latkes for break­fast

Fry­ing into a hash with onions and harissa Mak­ing gnoc­chi (best for boiled or mashed) Slic­ing thinly for a cheesy gratin

Adding to frit­ters or fish cakes

For 5 ways to achieve a waste­free fridge visit DISH.CO.NZ

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