Leftover Easter Egg Salted Nut Bark

Leftover Easter Egg Salted Nut Bark

Leftover Easter Egg Salted Nut Bark

Remember when chocolate pretzels came to the UK? I do. I begged my mum to buy them, and eventually she relented. What was this foul salty, salty biscuit combo? Bah, be GONE. I didn’t hear about chocolate and salt again until The Great Salted Caramel Revolution of 2006. Now even Cadbury’s are at it.

One recipe that caught my StorrCupboard leftover radar on my first flick through of Sue’s ‘Cocoa’ book was the chocolate bark. Leftover Easter chocolates and crisps and nuts all used up all at once?! Making a virtue of the hot mess of all those random chocolates? Luckily, I have embraced salt & chocolate. It works because the salt sharpens the other flavours that make up our experience of chocolate. And this works for leftover Easter chocolate (or Christmas, when some weirdos don’t want to eat the strawberry creams or pralines) because you are melting and mixing chocolate and using strong flavours to top the bark.

But, why are we talking about using up all this cheap chocolate? Surely it’s just full of sugar, fat and crap? Well yes – but there’s a lot more to the cost of cocoa that the price of your egg or chocolate bar. Farmers in countries such as Guyana and Equatorial Guinea earn around 78 American Cents a day or less. About 90p a day. Cocoa farming is a difficult skill and farmers are not fairly paid; most are too poor to ever have even tasted chocolate. The situation is too complex for me to write about here but respect the farmer’s work and don’t waste the food. I highly recommend Sue’s book to learn more about the problem. Yf you have a deeper interest, the amazing ‘Bread, Wine, Chocolate’ by Simran Sethi is excellent.

Salty. Crunchy. Easy. A zero-food-waste hoover. Make your chocolate bark to mix up the chocolates you don’t like and respect the work of each farmer along the way.

Leftover Chocolate Bark

Melt up all those annoying chocolates that you don't really like to make this zero waste bark.
Recipe from 'Cocoa' by Sue Quinn, Hardy Grant, p 232

Ingredients

  • at least 100 grams chocolate

Potential toppings; use a total of 10 grams to every 100 grams of chocolate

  • peanuts/any nuts/crisps
  • salt crystals/crushed peppercorns/chilli flakes
  • chopped dried fruit
  • chopped biscuits/biscuit crumbs/dried cake crumbs

Instructions

  • Butter or dampen the baking tray and line with greaseproof paper
  • Chop the chocolate roughly and place into the heatproof bowl
  • Place the saucepan on the hob and bring about 5cm of water to a simmer; place the bowl on the pan and make sure that the bottom of the bowl is not touching the water (lift the bowl up and see if it's wet). If it is, just pour a little water down the sink.
  • Gently stir the chocolate as it melts
  • As the chocolate melts, chop up any of the toppings you're going to use
  • Once the chocolate is melted, pour it into the lined tray and spread it around using your wooden spoon. If you have an off-set spatula, if can help.
  • Sprinkle the toppings over and place in the fridge to set (takes a couple of hours). When totally set cut into shards.

Storage

  • Store at room temperature in a lidded container.

Leftover Celery Stuffing

Leftover Celery Stuffing

Leftover Celery Stuffing

Stuffing, like Christmas turkey, pop music and Bonfire Night, did not occur in my childhood. “Tasteless” my parents would say and I didn’t even understand what it was. What how when and why was something stuffed? It was only a Christmas day with my then-in-laws coming that I realised I needed to learn, because they needed bird, stuffing, bread sauce – all the things I didn’t grow up eating.

I mixed and mashed herbs and chestnuts and dried fruits, pushing the fruity mixture into the chicken. I got it. Like pasta, Yorkshire puddings and a million other delicious carbs, stuffing has been used to bulk out expensive meat and veg.

This recipe is barely adapted from a Jane Grigson. I dialled the butter down a little, and, when I make it again, I’ll add in double the parsley, if I have it. Any herbs like parsley, tarragon, fennel fronds will all go in fine here. Even carrot tops, when they come in season in a few weeks, will work. Wild garlic, in the spring would be immense. Other than that, a batch of this stuffing will clear out your freezer of breadcrumbs, so it’s a double win.

The original recipe made mounds of stuffing; I’ve got my leftovers in the freezer, ready for a lazy Sunday lunch. Got loads of celery? Make a double batch and freeze, extending your celery for another week or month, ready to feed lots of family or friends, on your zero waste, leftover loving celery stuffing.

Leftover Celery Stuffing

Barely adapted from Jane Grigson 'Good Things'
Author: Ann Storr

Ingredients

  • 150 grams onion around a medium size but anything between 100 and 180 grams will be fine...)
  • 150 grams celery
  • 50 grams unsalted butter
  • 250 grams fresh breadcrumbs
  • grated zst & juice of half a lemon
  • 4 tablespoons parsley/tarragon/chervil/wild garlic
  • 1 egg
  • salt & pepper

Tools

  • Scales
  • Chopping board and knife
  • Saucepan with lid
  • Mixing bowl
  • Whisk/fork (for the egg)
  • Optional: tray for baking stuffing, if not stuffing a chicken/turkey extra sunflower/ground nut oil for cooking

Instructions

  • Melt the butter in the saucepan
  • Dice the onion and celery and add to the pan. Cook the onion and celery over a low heat for about 20 minutes until they are soft and translucent - do not let them brown.
  • Whilst the celery and onion are cooking, finely chop the herbs and whisk the egg. 
  • When the food is cooked, remove the pan from the heat. Mix all the ingredients together. Season to taste.
  • Either stuff in the bird or roll into satsuma sized balls and bake, basting with oil from the roasting bird or, for vegetarians, a vegetable oil

(Leftover milk) ricotta

(Leftover milk) ricotta

The fresh milk-using-up-debacle continued with the fresh hell that is a ball of ricotta.

Last June, I was at a food event, chattering away over good wine and amazing nibbles (the struggle is real, I know).  Mid-convo, someone tapped me on the shoulder “We went to school together” – “No we didn’t” I replied without even thinking. I’m a real charmer.  I have a familiar face, so I’m often asked if I was at another party (sadly not), if I was at another event (possibly). She persisted – “I was – the year above you” “What, did you go to St Greg’s” I rolled me eyes “YES!” and low, dear readers, I was mortified. The most Marvellous Victoria Glass wrote a food waste book last year; quite why 2 food waste writers went to the school I don’t know.  We did do home ec (as it was then), but it was hardly the hotbed of food education.

When I put out my plea, Victoria suggested rictotta from her book, ‘Too Good to Waste’.  It’s too hard!  I worried “Piece of piss” she said – and she was right!

The ricotta is a doddle to make – but now I have to think of ways to cook it.  Because I made it.  And I, weirdly, don’t love it. But I know I’m in the minority here.  And I’m determined to overcome this one.  I don’t *have* to, but I’ve found a love of olives, stronger cheeses and spicey curries through determination and, really, I just want to be able to be more greedy.

Note: you can only make ricotta if you have whole milk; there isn’t enough fat in other milks.  Preachy time – I try to buy food in its least fucked around with form.  That is, of course, a fairly impossible branding standard to explain.  So I buy cheese not sliced or grated cheese; whole milk which I can water down if I need to; tins of tomatoes rather than a jar of sauce.  After years of skintness I know that I saved money because sour milk can mean soda bread, but a jar of mouldy sauce just has to go in the bin.  So, can I tempt you to buy whole milk? And go nuts and stretch to organic unhomogenised if you can.  Not everyone can.  Money is tight.  If you can, just try it.

I think it’s the idea of cheese and pudding.   So next week, you will have three ideas for using your leftover ricotta.  You’re

(Leftover milk) ricotta
From ‘Too Good to Waste’ by Victoria Glass

Ingredients

1 litre whole milk (it has to be whole milk!)
3/4 teaspoon fine sea salt
60 ml white wine/distilled malt vinegar

Tools

Saucepan
Thermometer
Wooden spoon
Slotten spoon
Fine mesh sieve
Bowl
Cooking muslin
Lidded container for storage

Time

About an hour and a half (though an hour is leaving cheese to drain)

Method

Pour the milk into a good sized saucepan and heat until it reaches 93 C/200 F, just before it boils
Stir in the vinegar and take the pan off the heat
Leave to stand for 15 minutes

Line the sieve/fine mesh strainer with 2 layers of muslin/cheesecloth and set over the bowl
Using your slotted spoon, collect the curds that have formed and transfer them to the sieve
Leave to drain for an hour
After the hour is up, tie the muslin and squeeze out the remaining liquid
Leave for around another 30 minutes to drain again
Place in lidded container until ready to serve

Storage/further meals

When ready to serve, peel off the muslin
Ricotta will last for up to week in the fridge

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

ann@storrcupboard.com

(Leftover milk) cheese sauce extravaganza

(Leftover milk) cheese sauce extravaganza

During my fridge full of milk conundrum, lots of people suggested a cheese sauce freezing for another day.

So I thought: I’ll let you know why MY mum’s cheese/white sauce is the best.  You’re WELCOME.

My mum taught me to gently heat the milk with a bay leaf, seasoning and nutmeg, and leave it to stand for a few hours.  I go a little further and add a leek stalk (if I have it, or some onion ends or half an onion), a parmesan rind (if I have it – it means I need less cheese in the final sauce), and maybe some parsley – preferably just the stalks.  Don’t let the milk boil.  And then leave the milk to stand for anything from 5 minutes to overnight – take the onion/leek out after an half an hour though, else the flavour will dominate.

If, when you go to make your white/cheese sauce, you don’t need all the milk, just freeze it and label it “seasoned milk”.  So you don’t put it in your tea.

Once you’ve tried seasoning your milk you won’t go back…

Now this cauliflower cheese is how my mum made it, to feed a family of 6 a few days before payday.  A ring of mashed potato because cheese sauce and mash are heavenly; plus it was cheap as chips.  The plum tomatoes in the middle are beloved by my dad.  As a kid I didn’t get it at all, but the sharp tang and thin sauce just work.  Don’t fight it.

So make your cheese sauce, and if you like, make your cauliflower cheese and freeze it for a skint January evening.

(Note – my mum made this for 6, but I’ve given quantities for 4, as not many people are mad enough to have a family of 6 these days)

(Leftover milk) cauli cheese

Serves 4, heartily

Ingredients

For the mashed potato:

700 grams floury potatoes such as white/red/King Edwards/Maris pipers
50 grams unsalted butter
50 ml milk

For the cheese sauce

500 ml milk
Aromatics – all optional but all lovely: freshly ground nutmeg, parsley stalks, leek tops/half an onion, parmesan rind
Salt & pepper
50 grams unsalted butter
90 grams plain flour
Around 100 grams strong cheese – whatever you like, including cheddar, parmesan, blue cheese, even emmental, gouda – this is a great way to clear the fridge
1 teaspoon mustard

Optional: 1 tin whole plum tomatoes

Tools

Colander
Saucepan with lid
Optional: pan and steamer
Saucepan
Balloon whisk
Scales
Serving bowl
Heatproof jug
Ovenproof dish

Time

About  an hour and a quarter (though around 35 minutes of that is the baking time)

Prep

Place the milk in a saucepan with any aromatics
Gently heat until about blood temperature and then leave for at least 5 minutes or up to a day
Remove any onion flavourings after half an hour

Method

Turn the oven to 180C

Make the mash

Steam or boil your potatoes with plenty of salt
Once they are cooked through, mash with plenty of butter
Only add enough milk to make the mash the right consistency for you; you can use more if you like
If you have a potato ricer or mouli, this is the time to break it out – you want a really creamy mashed potato.  No lumps thanks.

Make white sauce

Strain any aromatics from your milk
Place a saucepan on the hob and melt the butter
Add the flour and, using the balloon whisk or a fork, mix the flour in
Splash in about 50ml of the milk and make a thick paste
Keep on adding around 50ml of milk, whisking until all the flour/butter mixture is combined
Bring gently to the boil and, once it’s popping gently, turn the heat down and stir occasionally for 5 minutes
Add in the cheese/cheeses and mustard (if using)

Steam the cauliflower for about 15 minutes, so that it’s not fully raw

Mix the half-cooked cauli and cheese sauce together

Assemble the dish

Squash the mash around the edge of your oven-proof dish
Next, pour in the cauliflower cheese
If using the tomatoes, make a well in the middle and pour in
Cover with a thin layer of grated cheese

NOTE – if freezing the whole dish, leave it to cool, cover, label then freeze

Bake for about 20 minutes, or until the cauliflower is cooked through

Storage/further meals

If you’re not planning to eat this dish within 3 days I’d play it safe and pop it in the freezer

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

ann@storrcupboard.com

Leftover salty nut butter

Leftover salty nut butter

My kids love a bowl of peanuts and a fizzy drink.  There aren’t always a whole heap of leftovers nuts but this year, for some reason, we didn’t get through so many.

Method

The easiest way to get through your leftover salty nuts – peanuts, almonds, any nuts you can name – get them in a bowl, get your immersion blender and pulverise.  You’ll have to go nice and steady and don’t be tempted to add any oil to get things moving.  Just steady, giggle the immersion blender around and then some fresh, peanut or mixed nut butter will be yours!

What will you make with yours?  I’m thinking some fun recipes would be good?

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

ann@storrcupboard.com

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