Egg and bacon quiche

Egg and bacon quiche

Egg and bacon quiche.

Okay, there is more than one egg yolk in this dish, but what I want is to inspire you to have a zero waste, adaptable set of recipes.

If you’re veggie, or don’t have bacon, then just leave it out. Add in more onions, or leeks. Or some tuna and sweetcorn.

If the thought of making your own pastry is a little intimidating, then buy a packet of shortcrust or a ready made base. If you can learn to make your own it’ll cost you about 50p in flour and butter, not £1.39.

There are a lot of steps in this recipe. If you’re new to making pastry or quiche, then take it one step at a time. The pastry can be made a day or two in advance, it can be baked and left to one side. GO at your own pace and then enjoy your zero waste egg and bacon quiche.

 

Leftover egg yolk tart

Okay, this is a leftover smashing meal. Good luck!

Ingredients

For the pastry

  • 125 grams plain flour + more for rolling out
  • 65 grams unsalted butter

OR

  • 35 + 30 grams lard/unsalted butter, respectively
  • pinch salt

For the leftover egg yolk filling

  • 1-2 leftover egg yolks
  • 1-2 whole eggs
  • 150 ml cream (double or single)
  • 1 onion add in another one or two if not using bacon
  • 100 grams bacon (optional) you could use mushrooms instead
  • 150 grams cheese - cheddar, Gruyere, double Gloucester.... just a melting cheese, it doesn't really matter which one
  • optional: 1 parmesan rind
  • optional: bay leaf, nutmeg
  • Salt & pepper

Tools

  • Scales and mixing bowl
  • Food processor or mixing bowl
  • Chopping board and knife
  • Bowl & cover for pastry
  • Measuring jug
  • Rolling pin
  • Pie dish, ceramic or metal
  • Cheesegrater
  • Baking beans
  • Greaseproof paper
  • Fork
  • Optional saucepan

Instructions

If using bay, parmesan rind ....

  • Place the cream, flavourings and seasoning in a saucepan. Turn the heat to medium. After 5 minutes, turn the heat off and leave them to one side for up to a day.

If making your own pastry, processor method

  • Place flour, salt & butter in the processor. When they look like sand, add a little water and process. Turn out onto a floured surface and squish together. 

If making your own pastry by hand

  • Cut the butter/butter and lard into cubes. Rub the fat into the seasoned flour until it looks like sand.

Both methods

  • Add just enough water to make it come together. This means that, when you squish it about, it doesn't crack and crumble.
  • Place in the bowl, cover and leave for at least 30 minutes in the fridge.

Make the filling

  • If you're using bacon, cut the fat off and put it in the pan to render. This will give the whole mixture the flavour of bacon.
  • Dice or slice the onion. Put the pan on around medium heat. Add the onions and DON'T LET THEM BROWN. 
  • It'll take at least 15 minutes for the onions to squidge down. Make sure you cannot see any white. 
  • Fry the bacon in with the onions. Grate the cheese.
  • If you've seasoned the cream with parmesan rind and bay, strain the cream into a bowl. Beat the egg yolks and whole egg into the cream. Stir in the cheese.

Bake the pastry

  • Turn the oven to 220C. Place a tray in the oven to heat. 
  • When the pastry is golden and lovely, turn the heat down to 180C. Remove the
  • Flour your counter (if you've been tidy enough to clean it since making the pastry). Take the pastry from the fridge and roll it out. Place it into the tin/dish. Prick it all over with the fork. Place the greaseproof paper over the pastry, cover it with pastry weights..
  • Place the quiche onto the hot tray and bake for about 15 minutes, or until golden brown.
  • Meanwhile, mix the onions, bacon and cheese custard mixture. Taste and season further if needed.
  • When the pastry is cooked, carefully remove the hot baking beans and leave them to cool. 
  • Pour the custard into the hot pastry case and return to the oven. Bake for around 30 minutes or until set.

Storage

  • The tart will keep in the fridge for around 5 days. If you want to reheat, it's best to let the tart come to room temperature and then place in a warm oven until warm through. Don't reheat again. And don't microwave! The pastry will go all floppy and foul.

Classic American/Scotch Pancakes

Classic American/Scotch Pancakes

Scotch pancakes with worrisome milk

Pancakes are a useful recipe to have always in the back of your mind for leftover milk, yoghurt, cream or even porridge. They are cheap, they are healthy. If you are so inclined, you can start experimenting with mixes of wholegrain flours and oats.

I took a picture with golden syrup drizzling down in honour of my eldest, who can think of little finer than a brand new tin of syrup, looking almost red and daring you to dunk a finger. We both, usually, do.

If your milk is on it’s best before, or near it – never pour it down the drain. The stats are staggering: 3 1/2 million litres are wasted in UK homes every year. 7% of all the milk that we produce. So play your part, testing your milk and trusting your senses over an over-cautious jet printed date.

A fried egg, some butter and loads of marmite or ketchup is what I love most of all. Either way, make sure there’s never a leftover, leftover.

 

Scotch pancakes

You can use all plain flour, or a mixture of lots of scraps. I wouldn't go over 50% of wholewheat flours mind, or they'll be heavy AF. Don't miss out the melted butter, there's a softness that seems a pity to waste.

Ingredients

Ingredients

  • 225 grams plain flour or use a mixture of plain and wholegrain
  • 4 teaspoons baking powder or just weigh 20 grams, that's what I do...
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 2 eggs
  • 300 ml worrisome milk
  • 30 grams unsalted butter & more for cooking

Tools

  • scales
  • mixing bowl
  • measuring jug - really big one if possible
  • whisk
  • frying pan
  • pastry brush
  • spatula
  • flipper

Instructions

If you have a digital scale and a 1 litre mixing jug...

  • Place the jug on the scale and pour in the milk and crack in the eggs. Whisk. Set the scale back to zero. Then carefully add the flour, baking powder, sugar and salt. Remove from the scale and whisk until you have a good batter.

If you don't...

  • Whisk together the dry ingredients. In a measuring jug, whisk together the milk and eggs. Pour the wet ingredients into the dry and whisk until you have a thick batter.

Either way

  • Turn the heat on under your pan to medium-hot and add the 30 grams of butter. Once it's melted, pour it into the batter and mix well.
  • When the pan is nice and hot, add just a pinch of butter and let it sizzle. If you can't get it to coat the base of the pan nicely, then use a pastry brush.
  • Pour in the batter, probably making neater circles than I have ever managed. Don't crowd the pan - around 3 or 4 to a large pan at a time.
  • When you see lots of little bubbles rising up, take your spatula and flip the pancakes over. They should only take a minute more to cook through.
  • Keep going until all the batter is used, using your spatula to leave a clean-enough bowl behind. 

Storage

  • Leftover pancakes will keep for a couple of days in the fridge. Reheat in a dry frying pan.

Dried Mushrooms

Dried Mushrooms

Zero-waste home dried mushrooms

A couple of years ago, I spent too much money on veg in a farm shop. This is not unusual. A barbecue for all fifteen members of the Storr clan was needed; about half of the adults insist on vegetables (the other half seem to find them garnish). I love to barbecue mushrooms, sweetcorn, cauliflower, tomatoes. So, I bought them.

Mushroom burgers on the barbecue, stuffed full of garlic and parsley butter was what I wanted. I stacked the pan full of charcoal, flipped open a cider and watched the little cousins play in the courtyard. It was the headless space I needed, adding coals to the fire and hitting them with a heavy, dusty poker.

Somehow the mushrooms never made it as far as the barbecue. Back home, through a mind blasting hangover, a heatwave and business, 4 fat mushrooms were starting to decay in my fridge. And I didn’t want the fucking mushrooms or anything that looked backwards.

So I sliced the mushrooms, laid them onto greaseproof paper and shoved them in the oven. A couple of hours later I had a home-grown version of porcini; not as fancy or full of flavour but a million times cheaper (don’t quote me on that stat). Your leftover mushrooms can be used tomorrow, in 2 months or a year.

 

Home dried mushrooms

You can use any that you have going to waste, or if you see loads going cheap at the supermarket

Ingredients

  • mushrooms

Tools

  • Knife & chopping board
  • Baking tray(s)
  • Greaseproof paper
  • Wire cooling rack

Instructions

Prep

  • Turn the oven to 140C. Line the tray(s) with greaseproof paper.
  • Wipe the mushrooms if needed. Slice them into 5mm pieces. Arrange on the tray(s) in rows with no overlapping.
  • Place in the oven for around 2 hours, checking on them from time to time.
  • Once they are dried out, leave to cool on a wire cooling rack. 

Storage

  • Store in a lidded airtight container. Use within around a year.

Use

  • Rehydrate in warm water as and when needed.

 

Mushroom Ragout

Mushroom Ragout

Leftover Mushroom Ragout

Mushrooms are where lots of us head for a meat-free feast. This mushroom ragout is perfect for any cold damp evenings.

Polenta – a word. If you can, avoid the quick cook. Unless you’re going to cook loads of polenta, then it’s a false economy. If you have a large, cheap bag of polenta/course cornmeal, you can use it in pancakes and cornbread.

The original recipe calls for red wine; I didn’t have any but I did have beer and that worked fine. I’ve done it with chicken stock, with veg or mushroom stock. They’ll all taste different and all lovely.

 

Mushroom Ragout

Adapted from 'River Cottage Veg Every Day', p57
Prep Time15 mins
Cook Time1 hr
Total Time55 mins
Servings: 4

Ingredients

For the polenta

  • 600 ml water
  • 150 ml milk
  • 150 grams polenta/course cornmeal quick cook or normal
  • 25 grams Italian hard cheese/gran padano etc
  • 50 grams butter
  • 1/2 teaspoon salt

For the mushrooms

  • 2 tablespoons vegetable/olive oil
  • 25 grams unsalted butter
  • around 650 grams mushrooms
  • 1 large clove garlic
  • few sprigs thyme
  • 150 ml beer/wine
  • 150 ml any type of stock or just water

To serve

  • loads of cheese

Tools

  • knife & chopping board
  • scales
  • measuring jug
  • wooden spoon
  • balloon whisk
  • saucepan with lid
  • large frying pan
  • plate

Instructions

For quick cook polenta

  • For quick cook, cook as per packet instructions and, at the very end, stir through the butter and cheese. 

For regular polenta

  • Heat the water and milk in a large, lidded pan.
  • When the water & milk come to the boil, add the cornmeal/polenta, letting it run in thin streams through your fingers, whisking continuously. Stir for a minute or two until it thickens.
  • Turn the heat right down and stir well, roughly every 4-5 minutes to prevent it sticking. Keep going for about 35-45 minutes, until the polenta begins to come away from the sides of the pan. Stir in the butter and cheese, and serve with the mushrooms.

For the mushroom ragout

  • Heat 1 tablespoon and half the butter in the frying pan. Add half the mushrooms, season well and turn the heat up high. Stir often to encourage the water in the mushrooms to evaporate.
  • Cook the mushrooms until they deepen in colour. Once they are cooked through, add half the garlic and thyme and stir for a minute. Tip onto the waiting plate and set to one side.
  • Repeat with the other mushrooms.
  • When all the mushrooms are cooked, return the first batch to the pan. Add the wine/beer and stock/water and bring to the boil and turn the heat down to a simmer.
  • Serve together

Leftovers/storage

  • Polenta will keep in the fridge, in a lidded container. You can warm it up adding a little milk or water and beating with a balloon whisk. Top with pesto, or small shreds of meat or veg - whatever, it's leftover lovlieness.

Leftover Mushrooms with Scrambled Eggs

Leftover Mushrooms with Scrambled Eggs

Leftover mushrooms

90% of the mushrooms we eat in the world are good old button mushrooms. Cheap, easy to cultivate all year round, a nice little package. They’re the 3rd most chosen veg, after potatoes and tomatoes. So why, then, when I was at Wellness HQ in Tunbridge Wells (giving the first EVER StorrCupboard talk), did everyone tell me that leftover mushrooms were a problem?

I think it’s because mushrooms are so easy but, because of their strong flavour and hard shape, we get used to thinking “mushrooms are only for breakfast” or “mushrooms go with steak”. So when I say to people “how about mushrooms on toast for lunch?” I often get an “ohhhhhh, yeah of COURSE” reaction. We have our habits that make life more simple. But sometimes those habits leave us blindsided and not seeing the ingredient sitting in front of us.

This recipe is barely adapted from the latest Honey & Co cookbook. If you’ve not heard of the Honies but you like good food, then you’re in for a treat. Sarit and Itamar’s Palestinian and Israeli cooking is superb, their recipes a delight. I don’t know them but a few weeks ago I was having a coffee in the deli and saw them leaving with trays and boxes of food for some lucky customer. They are always hugging and the love they have for each other seems to come across in their food. These indulgent mushroom eggs are heavenly. Don’t miss out the cinnamon. It sounds odd if you’re not used to it but the warmth of the cinnamon is just lovely. And if you can afford a tenner on a lunch and you can get to Fitzrovia then good god do it. The cookies are to die for.

Leftover mushrooms can be the springboard ingredient to a full-flavoured, incidentally vegetarian feast.

Leftover mushrooms with scrambled eggs

Adapted, barely, from 'Honey and Co at Home', p27
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 people

Ingredients

  • 25 grams unsalted butter
  • 1 tablespoon olive oil
  • 1 large leek or a couple of shallots, or a few spring onions
  • 2 cloves garlic
  • around 250 grams mushrooms
  • 1/2 teaspoon salt
  • pinch cinnamon
  • 1 small bundle fresh thyme twigs, tied together with string
  • 4 eggs
  • 50 grams Italian hard cheese
  • 50 ml cream or milk
  • freshly ground black pepper

Tools

  • Knife and chopping board
  • Mixing bowl
  • Cheese grater
  • Large frying pan/wok
  • Measuring jug
  • Garlic crusher (optional)

Instructions

Prep

  • Slice the mushrooms into similar sized slices. Clean and halve the leek, and cut into 5mm-ish slices. If using spring onions, cut into rounds or if using shallots cut into dice. Crush the garlic with a little salt or a garlic crusher.
  • Measure the milk or cream. Add the eggs and cheese and a little seasoning. Whisk together and set to one side.

Cooking

  • Turn the heat to about medium and add the oil and butter. Once the fats are foaming add the mushrooms, leek/onion and garlic, turn the heat to high and mix well. Next add the salt, pinch on cinnamon and thyme bundle and mix well. 
  • Season with plenty of black pepper. Stir off and on for about 10 minutes, until a lot of water has evaporated from the mushrooms. Once they are cooked through and wilted remove the thyme. 
  • If you're cooking for a crowd or in advance, then leave the mushrooms at this stage and only add the eggs when you are almost ready to eat.
  • When you are almost ready to eat, if you need to heat the pan back up, do it. If the pan is still warm, pour the egg/cream/cheese mixture into the mushrooms. Allow the eggs to set for a minute and then stir again.
  • Repeat this until the eggs are cooked to the set that you like (I'm on the dry end of the spectrum...)

Storage

  • If you don't eat them all, store them in a lidded container for up to 5 days. Reheating isn't a great idea as they will go rubbery. Stir them through some rice or whack in a sandwich with plenty of sriracha.

Leftover Veg Fritti

Leftover Veg Fritti

Leftover green bean fritti

Deep frying used to terrify me. Tracey Barlow setting the house on fire. 1990s fat worries. Public safety films.

My ex-husband taught me the ways of deep frying; he grew up with home-made scotch eggs and battered courgettes. Everything’s good fried, right?

Well, yes. A recent Food Programme talked about how deep frying can be part of a healthy diet. Don’t use the same oil too many times. Eat lots of veg. The terribly boring message of ‘all in moderation’ that is realistic yet not headline grabbing.

This Rachel Roddy recipe is amazing and perfect if you have leftover egg whites. I love her instruction to give the cook a beer or a prosecco, and have people sat to take the fritti piece by piece. The first time I did this, and as I drank the prescribed prosecco, I got more and more excited (yes and a little drunk) –  I can deep fry mushrooms! Tiny sausage balls! Leftover spaghetti! Everything was excellent, as is always the way with Rachel’s recipes…

So enjoy deep frying your green beans, and anything else. Enjoy watching the bubbles pop and the crunch of the batter. Don’t be like Tracey, no chip pan fires here, but a happy cook making sure no small leftover are wasted? Perfection.

Battered lovely veggies

Adapted, barely, from Rachel Roddy, 'Five Quarters', p49.
The recipe says it takes a couple of hours; that is only to let the batter rest for an hour.
Prep Time1 hr 20 mins
Cook Time20 mins
Total Time1 hr 40 mins
Author: Ann Storr

Ingredients

  • lots of leftover green beans, mushroom, cauliflower, broccoli...
  • 100 grams plain/strong white flour
  • 50 grams wholemeal flour you can just use 150 grams plain flour; amazingly I didn't have any, and this was a lovely combo
  • 200 ml water
  • pinch salt
  • 2 egg whites
  • little piece of white bread
  • vegetable oil, for frying

Tools

  • 2 bowls
  • scales
  • measuring jug
  • electric whisk, or balloon whisk and strong arms
  • metal spoon for folding egg whites into batter
  • deep saucepan
  • funnel and sieve, and jar for storing deep frying oil for another time

Instructions

About and hour and a half before you want to eat

  • Make the batter by beating the flour, olive oil, pinch of salt and water into a thick cream. Use the electric whisk or your strong arms. Allow to rest in the fridge for at least an hour.

When you're ready to cook (and eat)

  • With a clean bowl and whisk, beat the egg whites into soft peaks. Fold the egg whites through the batter.
  • Pour enough oil into your pan so that you've got about 3-4cm deep. Turn the heat on and after a couple of minutes add the little piece of bread. Once it fizzles and pops, the heat is correct.
  • Dip each green bean in the batter so that it gets a lovely thick coating. Don't fry more than about 7 or 8 at a time.
  • Be like Rachel - hand out little fritte, blowing on them, dipping in a little salt and enjoying a cold beer or prosecco at the same time.

The oil

  • When the oil is cool, get your funnel, jar and little sieve. Place the funnel carefully on the jar and the sieve over (to catch little pieces of batter). Carefully pour the oil into the jar. Label the jar with how many times you have used the oil - after 4 uses it's too heavy in oxygen, will taste stale and saturate more quickly. 

 

Leftover sausage and bacon stuffed potatoes

Servings: 4

Ingredients

  • 4 large potatoes or 8 small...
  • 1 rasher leftover bacon
  • 2 leftover sausages (around 400 grams)
  • 2 eggs
  • 50 grams butter
  • 200 grams cheese

Tools

  • Scales
  • Chopping board
  • Knife
  • Potato masher/fork
  • Whisk/fork
  • Oven-proof dish
  • Dessert spoon
  • Cheese grater
  • Optional: metal skewer

Instructions

Prep

  • Crumble the sausage into small pieces and chop bacon into small pieces

Method

  • Turn the oven to 180c
  • Prick the potatoes all over with a skewer/fork else they will explode!
  • If you have a metal skewers place them through the potatoes, as this conducts the heat through the middle and saves a lot of time and electricity
  • Depending on the size of your potatoes, they will take between 40m & 2 hours... you can start them off in a microwave if you like (WITHOUT the skewer...)

When the potatoes are cooked

  • When the potatoes are squashy to touch, take them out and *carefully* cut into them; try to cut them through their fat side, so it’s easier to fill them/cover with a lot of cheese.
  • PLEASE BE CAREFUL! THERE WILL BE A LOT OF STEAM READY TO GUSH OUT AND STEAM BURNS ARE PAINFUL
  • Scoop all the soft potato into a mixing bowl and break up with a potato masher/fork. Add the crumbled meat, season, and give a good stir
  • Whisk the eggs, and pour into the potato mixture. Stir again.
  • Place the potato skins in the dish. Using a regular eating spoon, put the potato mixture into the potato skins. Grate cheese all over the top.
  • Return to the oven for between 20 & 40m (depending on the size of your potatoes). They are done when they feel firm.

Storage

  • They will keep for a day or two in the fridge. As you have re-heated the meat once already, be careful! Smell and taste, and if you must re-heat ensure that fucker is piping hot all the way through.