Leftover Celery Salad

Leftover Celery Salad

Leftover celery salad

Love it, hate it; celery is a backbone of many recipes because of its strong flavour. But if you’ve bought a head of celery for your Bolognese or Jambalaya, what to do with all the leftovers?

If you really hate celery, you can slice and freeze it; this means one head will last you months, saving you money and food waste.

For the celery lovers out there, this salad will make you v happy. A simple blue cheese dressing + green stuff + walnuts (toasted if you can be bothered) will plough through two sticks of celery per person. If you’d like to make a nod to a classic Waldorf salad, chuck in an eating apple, diced. Got some avocado that wants eating up? It would be perfect in this. It’s a nod to American chop salads and, really what got me into eating salads for lunch because I found that I was full and had energy for the afternoon ahead.

Punchy and strong, this is what my 80s childhood iceburg, cucumber and tomato salads weren’t, and I hope you enjoy this.

Leftover celery salad

Chop up that peppery celery and mix it with other strong flavours to make the perfect, waste busting, light lunch
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 1
Author: Ann Storr

Ingredients

  • 2 stalks leftover celery ideally not too soft yet - if it is, you'll want to cook it up
  • 2 handfuls lettuce or salad leaves, washed and dried
  • 100 grams or so other stuff- I used cucumber, but chuck in any greens, avocado...
  • 50 grams walnut pieces you can use walnut halves but pieces are much cheaper

Blue cheese dressing

  • 2 heaped tablespoons mayonnaise
  • 50 grams blue cheese

Tools

  • Baking tray
  • Scales (or you can eyeball, it is a salad)
  • Colander & salad spinner/clean tea towel
  • Chopping board
  • Knife
  • Mixing bowl
  • Whisk

Instructions

  • Optional: Turn the oven to 180C and place the walnuts on a baking tray. Place in the warmed oven and toast for about 8 minutes, keeping a close eye on the time. Once toasted, remove from the oven place to one side.
  • If preferred/you're pushed for time, don't toast your nuts
  • Whisk the blue cheese and mayo together in a bowl. I like to leave some lumps as I like texture in a salad, you may prefer it smooth, up to you
  • Cut the celery up and mix with the veg. Mix the dressing into the veg and taste for seasoning, adding salt and black pepper to taste.
  • Add the walnuts and eat!

Leftover porridge pancakes

Leftover porridge pancakes

Leftover Porridge Pancakes

Okay, I hear that, for many of you, scraping up leftover porridge is a step too far. If it does then I suggest, gently, that you don’t have to worry about money. I’m sure you budget, but you don’t panic about the 10p going in the bin. I only had those worries for a couple of years, I was lucky. I don’t worry any longer. But I sure as shit won’t forget it.

Even if you don’t worry about 10p going into the bin, then what about the wasted oats that a farmer or its robots have sown? That farmers have harvested, milled and transported? The milk that the oats have simmered in and the effort it took to feed the cows so they were able to be milked? The honey or syrup that you chose so carefully or quickly from the cupboard? Yeah, don’t be dick. Don’t waste the porridge.

These are my favourite pancake recipe these days.  The oats make the pancakes light, smooth and creamy.  You do need to spend a second to make sure that there are no lumps or oats, so just crumble the leftover porridge though the flour. Then it’s the same as you’d make any American pancake, drop scone or griddle cake.

I made far too much batter for these last week so I wedged some foil on the jug, strapped it into the front seat and took my porridge pancake batter with me to a friends. Luckily her four kids and one of mine made short work of the pancakes.

I love these with a fried egg on top and, sue me, loads of ketchup. Or just butter and Marmite. Marmite with everything. I know. I don’t care. I hope you enjoy your porridge pancakes.

 

Leftover porridge pancakes

Perfect for slightly jammy, syrup-y smooshed up porridge leftovers - these soft, light pancakes will warm your heart, save you pennies and avoid food waste.

Ingredients

  • around 50 grams leftover porridge
  • around 100 grams plain white flour
  • around 125 ml milk
  • 1 egg
  • 2 tablespoons baking powder
  • 1 teaspoon sugar
  • 15 grams melted butter & more for cooking

Tools

  • Measuring jug
  • Scales
  • Mixing bowl
  • Whisk
  • Non-stick or cast-iron frying pan
  • Flipper
  • Spatula

Instructions

  • Weigh your leftover porridge; you don't want more than 50% leftover porridge as it will make the pancakes too soft; if you have more than about 75 grams of leftover porridge, double up the recipe for more, or look at my other leftover porridge recipes
  • Add the salt, sugar and baking powder to the flour
  • Add the flour mixture to the porridge; using your hands or a spoon (preferably hands), rub the porridge through the flour to make sure that there aren't any lumps
  • Milk: how much you need again depends on the ratio of porridge to flour. Start with around 75 ml and whisk the egg into the milk
  • Pour the egg/milk mixture into the porridge mixture and whisk. You want a batter that's quite thick, like white sauce. 
  • I use the pan I'm cooking in to melt the butter; pour the melted butter into the pancake batter, so that the pan is already warm
  • If you need more milk, add it now. You can always add more - sometimes I make one pancake and realise that the batter is too think and pour a little more milk in. Go with a little less milk than you need until you are happy
  • I pour all the mixture back into the measuring jug and pour straight into the pan from there
  • Scrape the sides of the jug until there's nothing left - even a tiny pancake will make someone happy

Cooking the pancakes

  • Turn the pan on to medium hot
  • Add a pinch of butter
  • When the butter sizzles, pour some batter into the pan - around 10cm pancakes are easiest to manage
  • As the pancakes cook, I like to move them a little - ease the spatula under each pancake and just wriggle it around
  • You may need to turn the heat down and up as you go. The pancakes are ready to flip when you see lots of little bubbles
  • Once flipped, the pancake will only need about another minute
  • Place the pancakes on a plate or in a dish and serve warm

Storage

  • Pancakes are best eaten ASAP but you can store these in a lidded container in the fridge, for up to 5 days - I mean they will be edible but stale. Best is to keep the uncooked batter and cook as required. Batter will keep for up to 3 days, absolutely fine

Fruity jelly

Fruity jelly

Leftover gelatine jelly

A few weeks back, the most wonderful Laura Reduction Rader messaged me and asked if I’d like to take ownership of a packet of leaf gelatine from a recent Olio stash that she had.  As a vegan, that was one leftover Laura couldn’t shift and lucky me, I got it! Hoo-bloody-ra!

A packet of way outta date gelatine arrived and, like anyone a little stumped, I put it on my desk and had a think. And a think.

I didn’t research about whether or not the gelatine was safe. A product so highly processed and stable (i.e. it’s not ‘live’ like yoghurt, more like a spice or pasta) and still sealed in its original packaging … honestly I’ve probably eaten ancient gelatine many times. I’m in full health and have a lifetime of eating questionable s=food stuffs. If pregnant, or poorly or elderly or feeding little ones, use your own judgement.

When my kids were little I’d sometimes make them jelly from scratch because I was always trying to make sure they ate more fruit & veg (and, honestly, trying to avoid sugar. Now the eldest eats it from a packet with a spoon…). Homemade jelly, often with some segments of orange stirred through, would be made once, and then not again for yonks. It just felt an effort, and juice isn’t that cheap.

But sometimes we buy a pack of gelatine, or feta, or peppers, for *one* thing and then the rest is just a proper pain in the arse. So this week we’re all about gelatine (yes, if you’d asked me 20, 15 or even 10 years ago, I wouldn’t have thought my life would rely so much on leftovers).

If you’ve ever experimented with jelly, and like some fruit juice, get creative and make layers and have fun. Or be like me. Just make it and add hundreds and thousands and eat it at 11am when you should be working but the jelly is calling…

 

 

Fruit Jelly

Use up your leftover gelatine to make this healthy-ish, fruity jelly
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins

Ingredients

  • for every 1 leaf gelatine
  • you need 140ml fruit juice

Tools

  • Measuring jug
  • Saucepan
  • Plate/shallow bowl
  • Bowls for jelly!

Ratio

  • If you have 2 leaves of gelatine, you'll need around 280 ml juice, 3 leaves 420 ml and so on

Instructions

  • Take the gelatine leaves, snip them up
  • Place them on a plate/shallow bowl and cover with cold water. Leave for 5 minutes
  • In a saucepan, gently heat the juice. Don't let it boil as boiled fruit tastes nasty
  • After 5 minutes squeeze the water from the gelatine. Place the gelatine leaves into the hot juice
  • Using a whisk or spoon, stir the gelatine in until fully melted
  • Pour into the serving bowl and leave to cool to room temperature
  • When room temperature, place in the fridge & leave to set

Storage

  • Will keep for up to a week or so but best eaten within a couple of days

Lemon Heart Vinegar

Lemon Heart Vinegar

Leftover lemon heart vinegar

I started obsessing about food waste when my kids were little and I was determined to give them as much organic produce as possible. Not everyone’s priority or privilege. I got by on spending around £60 a week on food and honestly, I was proud that I did manage.  Family or friends would raise their eyebrows and roll their eyes when I talked about my veg box, but I knew I was giving us good food. I learned to ignore the eye rolls. Using every scrap of a leftover lemon, half a sausage or pot of sour yoghurt made sure we could eat home-cooked food and I’m grateful that I learned to cook at home and school.

Lemons are so normal in our fridges but travel from Spain, Italy, Israel and, TBH, who knows where, just so we can put a little wedge in our gin & tonic or have a sweet and sour pancake. Leftover lemons deserve more than going hard inside your fridge door – let’s use every last scrap.

I came across this recipe in the James Beard Waste Not Cookbook. I have a growing collection of food waste books which makes me happy. Some focus on the scraps and others on how to cook one meal and then use those leftovers. For me it’s a mixture of both.

This ‘recipe’ is great and so thrifty. A 50p bottle of white vinegar. Lemon rinds. That’s it. You likely will use about 10 pence worth of vinegar in this recipe. You can use your leftover lemon vinegar in dressings, marinades or even mixed with sugar syrup and lightly poured over ice cream (especially good for those of us who don’t have the sweetest tooth).

The eco-cleaners out there know that distilled white vinegar is *the* hot cleaning product. I use mine in place of laundry detergent and for cleaning my bathroom (along with washing up liquid and bicarbonate of soda). Eco often means cheap because a spangly new product isn’t necessarily going to do a better job than some cheap bicarb (I say this as a person whose mum bought her a ££dress££ on Sunday and I enjoyed every second). 50p well spent, no?

Using every last scrap of your food saves you money which sometimes means you can buy that nice dress (over time), or, for me, means I can buy the organic butter or lemons. Every purchase we make is a choice, one way or another. Every leftover we make the most of helps the planet one little choice at a time.

 

 

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

Lemon Zest Sugar

Lemon Zest Sugar

Leftover lemon zest sugar

Lemon and sugar are, to my mind, the best pancake day filling. Sweet and sour, everyone can add more lemon or sugar to their taste. Simple. Minimum effort required by the cook. But what about the leftover lemon zest and juice-less fruit? What next?

I’ll tell you.

Lemon sugar, and two more ideas to come. Having a jar of delicately scented lemon sugar will be heaven for an elderflower and gin drink. How about profiteroles with lemon scented cream whipped up inside those craggy shells? I think I’m going to have to make those this weekend. Also – last minute gifts to friends or teachers can be easily and cheaply dealt with by 250 grams of lemon sugar in a leftover jar. Pennies people, this costs pennies.

If you have a fancy pants microplane, this will be easy. You don’t? No worries. The side of your box grater that does the thin strips will be best here.

Let me know what you use your leftover lemon zest sugar for, I hope you enjoy it.

 

Leftover lemon zest sugar

Zest your leftover lemon rinds to make a simple jar of citrus sharp sugar. If you can't bear to zest before cutting up the lemon, you'll get less zest but it'll be good enough
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Author: Ann Storr

Ingredients

  • zest of 1 lemon
  • 50 grams granulated or caster sugar

Tools

  • Grater or microplane
  • bowl
  • clean jar with a lid

Instructions

  • Preferably, take your lemon and grate the zest off before you cut it up. If you can't bear to, don't worry about it
  • If your lemons are already squished and squashed, you'll need to half grate/half smoosh 
  • Grate the zest into the bowl and add the sugar. Mix it together with your hands.
  • Place in the jar and leave for at least a week, if possible, to let the flavours develop

Storage

  • Will keep for a few months

Nut butter smoothie pancakes

Nut butter smoothie pancakes

Leftover nut butter smoothie into … pancakes?!

At the moment I’m enjoying my dinners a little too much, so I’m not hugely hungry for my brekkie. So, nut butter smoothies are a good breakfast – a banana, a huge dollop of peanut butter and loads of milk. One portion of fruit (and using up a manky banana), some protein and calcium. Perfect.

I thought that my kids would be all over this smoothie, but, it was shunned.

I popped the leftovers in the fridge on Friday morning, in a classy pint glass. Monday morning came around, the smoothie still there and I thought – really? Could I?

Yes, friends. Oh yes. Really yes. These are hands DOWN the best pancakes I’ve made and I’ve made a few. So, I might even make too much smoothie next time, seriously.

Pancakes are on my mind, TBF. So this week is Pancake week! Pancake Day, or Shrove Tuesday, should be the Patron Saint of StorrCupboard day; maybe I’ll make that a thing. Ann Storr, Patron Saint of Leftovers? It’s got a bit of a ring …

Leftover Nut Butter Smoothie Pancakes

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Author: Ann Storr

Ingredients

  • 225 grams plain flour
  • 1 tablespoon baking powder
  • pinch salt
  • 2 eggs
  • 30 grams unsalted butter
  • up to 250 ml nut butter smoothie
  • around 50 ml milk

Tools

  • Scales
  • Mixing bowls
  • Measuring jug
  • Fork
  • Balloon whisk
  • Frying pan
  • Teaspoon
  • Oven-proof dish

Instructions

  • Mix flour, baking powder and salt together and set aside
  • Add smoothie to jug and top with milk until you have 300ml
  • Whisk together
  • Crack the eggs and whisk until fully mixed
  • If you’re using a big jug, add the flour mixture straight in and beat until smooth
  • If you don't have a massive measuring jug, pour the smoothie/milk/egg mixture into a bowl and beat until smooth
  • Melt butter in the frying pan and stir through the mixture
  • Turn your cooker to medium hot
  • ** Put frying pan on the hob and add a pinch of butter - sort of 2 peas worth
  • When the butter sizzles, pick the pan up and swirl it around so the butter is all over the bottom
  • Pour the batter on - enough so the pancake is about 6-7cm across (I can only cook 3 a time in my large pan)
  • Turn the heat to medium
  • The pancakes are ready to turn when little bubbles appear on the surface. Using your flipper, flip them!
  • Mine are rarely perfect circles, so don’t worry about that
  • Cook for about a minute. They’re done when they are golden on the bottom
  • Place in the oven-proof dish, pop in the oven and start from **, until you have used all of your mixture

Leftovers?

  • Store in a lidded container in the fridge. Use as soon as possible for the best taste, but they keep okay for up to 3 days
  • Reheating: in the microwave for a few seconds, or in a dry frying pan

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com