Reducing Food Waste at Christmas

Supermarkets base their whole annual account projections on how they perform over Christmas and New Year’s Eve. So it’s not surprising that every household in the land stretches their pennies to try to stock up the larder in December. With money tighter than ever, it’s worth ensuring that nothing goes to waste and making the most of any leftovers.

Everybody knows about cold turkey buffets on Boxing Day, but there are more inventive ways of stretching the food supplies. Freezer friendly food packaging means leftover meat can be saved for days when money’s a bit tighter. There’s hardly a meat offcut that doesn’t lend itself to slow cooking techniques. Boxing Day beef makes a beautiful January goulash, especially useful during the long stretch from the pre-Christmas wages to the end of January payments.

Leftover cold cuts of meat can be made into sandwiches and, with the right sandwich packaging, can be frozen and saved for back to work lunches. Ham and pickle, cheese and onion, smoked salmon and cream cheese: all these combinations freeze really well and mean even small leftovers can escape the fate of the bin.

Vegetables that have already been cooked don’t freeze so well. Instead, refrigerate and use their precooked soft consistency as an advantage point. Christmas day carrots, cauliflower, and boiled new potatoes all suit a lazy vegetable curry. Buy a readymade curry sauce, add the leftover veg, heat well through and serve with naan bread or rice (or both if you’re hungry) for a very easy supper.

The obligatory after dinner cheeseboard often results in a few sad remnants of fromage, where there’s not quite enough of a single type to use on its own. Instead, mix all the little bits together in a white sauce to make an amazing multi-cheese pasta bake. Any spare bacon from the pigs in blankets can be chopped in to the bake to make it carbonara inspired.

Leftover cakes and biscuits can be harder to reuse. Biscuits can be bashed up and made into cheesecake bases; a nice change from all the heavy puds around over Christmas. This is also a handy way to use up leftover double cream or soft cream cheese. A lonely satsuma from the bottom of a stocking can be candied and dried out in an oven to decorate the top.

Everybody loves Christmas but nobody loves the cost. Finding as many ways as possible to make the feasts of the season stretch even further means the year’s started as it should continue: thriftily.

Amazing Stuffed Shells Recipe

Wonderful stuffed shells recipe, all of the clams need to be cut into little, yet consistently scaled items. While you are slicing the clams, it’s excellent to keep a careful eye out for items of the shell. You may also experience these undesirable items with your arms.

Calling on your information about primary saute technique is what you’ll need to do next beginning with is reducing butter into your pan. For the best cooked loaded clams, create sure that your management the warm so your dissolved butter isn’t permitted to darkish in the pan. Once dissolved, add your sliced clams.

After a few minutes, the clams you introduced house from your claim searching adventure will launch much of the wetness that they have and start to poach in their own fluid. Observe your warm range to create sure that the clams don’t steam or cook, but keep pace.

Fastest Growing Business In The World

Junk food is very common in our lives; people love to eat junk food. According to recent studies junk food is a fastest growing business in the world. One of the major reasons behind this rapid growth is people who don’t have enough time to cook use junk (fast) food to save time. Junk food is not good for health. It causes obesity, liver and heart problems. It also affects the energy level of human body negatively. On the other hand baked, grilled and roasted stuff can be used as alternatives which are healthier. Funk food should be avoided.

Japanese Sticky Rice

It was a sunny Sunday morning when my mother remembered that she had two kilos of Japanese rice kept at the cupboard and she thought that it’s time to cook it before it expires and becomes inedible. And so she decided to make biko—a native Filipino desert made from Japanese sticky rice. My mom asked my brother to buy the additional ingredients that she needed like coconut milk and muscovado sugar from the community market. And when my brother arrived, he asked our mom if she could teach him make the dish. And so she taught him how to do it. When they finished making the dish, I am doubtful if he was able to make it right. But when I tasted it, it tastes the same as the biko that my lolo makes. Yum!

Oishi Potato Chips

I used to love eating “potato chips” that is made from potato flour. It was my favourite past time snack. However, as I grew up my preference changed and I opted to go for the original thing. I wanted to the real potato chips—the thinly sliced potatoes that are deep fried to perfection! It seems heaven for me whenever I get to treat myself with a pack of Lays or Ridges every pay day. And sometimes, because it’s way out of my budget, I’m forced to settle with the local brand—Oishi Potato Chips. It may not taste like Lays, but it can already satisfy my taste buds.