Mashed potato cakes

Mashed potato cakes

How to use leftover mash to make potato cakes

When I was little, if my mum was boiling potatoes, I’d ask her to do extra. I didn’t see any joy in a boiled potato, (well, unless it counts as a vessel for melted butter). But, I knew that too many boiled potatoes meant leftover potatoes and that meant Welsh potato cakes.

I think, when I went to uni, one of my godmothers gave me one of those cookbooks that you write in. The first recipe I called home for was the potato cake. All best writing in the cookbook; almost 20 years on and now it’s all scribbles of recipes that I’ve written here and there; a cut-out of the first recipe my ex and I fell in love with, and over; his mum’s chocolate cake (“butter or margerine”), when I made a turnip curry and that was, genuinely, nice enough to write down.

By total fluke, my dad decided to make these recently. He’d never known about mum’s recipe, and found on online. His recipe was to pan fry, which I did using dripping from their pot. I found it harder to get the crust that I love, so, I prefer to stick with baking.

I love these. They are utterly special to me.

Leftover Mash Potato Cakes

Serves 4

Ingredients

225 leftover mash
100 grams plain flour + more for dusting
1.5 tsp baking powder
1 egg
Milk – around 50ml but how much you need depends on your mash – this needs to feel quite firm but not rigid
1/2 tbsp sugar *
Pinch salt

* optional; it’s in the original, and how I like the taste,but feel free to leave out if you prefer.

Tools

Essential

Scales
Mixing bowls, small and large
Sieve
Fork (to whisk eggs)
Potato masher
Wooden spoon
Baking tray(s)
Silicone scraper
Large kitchen knife
Cooling rack

Helpful

Measuring teaspoons

Time

20m prep
20-25m to bake

Prep

Dust the baking sheet lightly with flour
Place butter in an ovenproof dish and melt in the heating oven (PUT A TIMER ON!) OR// melt in a saucepan on the hob
Lightly beat egg
Turn oven to 220 degrees
In a small bowl, mix flour(s), baking powder and salt together
Sprinkle a small amount of flour onto a baking tray.

Method

Mash all your leftover roots with potato masher until combined and smooth
Sift the flour mixture over the mashed veg
Use wooden spoon to mix them together
Add in egg, stir to combine
Pour over melted butter and combine
Flour a work surface and scoop the dough out
Using a rolling pin or patting with your hands (less washing up…), roll the dough until it’s about 3cm thick
Either way, pat the dough into a circle
Take a sharp knife, cut the dough half, and then quarters. Cut into halves again – you should have 8 triangles
Place a little flour onto your fish slice thing and gently move each cake onto the tray
When all the cakes are on the tray(s), put in the oven and bake for about 20m
They are cooked when puffed up, golden and slightly firm to the touch
Either serve straight away, or leave to cool on a cooling rack, with a knob of butter melting on top

Storage/further meals

Leave to cool and keep in a sealed container in the fridge; if you know you’re unlikely to eat within a couple of days I’d freeze them as I don’t think they keep well
Frozen, you have *months*

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

ann@storrcupboard.com

Whey cinnamon buns

Whey cinnamon buns

Brunch lovely leftover whey cinnamon buns

Who doesn’t love a cinnamon bun? Soft, chewy, buttery, warm.  Oh god I’m so happy I’ve got a few sitting in my freezer…

When I made ricotta and paneer from my Christmas milk glut, the amount of whey took me utterly by surprise.  But this is why I love cooking with what’s in front of me – I need to try something new.

But, cinnamon buns are a family favourite, and this recipe is a combination of two of my most favouritest books: ‘The Bread Baker’s Assistnat’ by Peter Reinherdt, and ‘How to be a Domestic Goddess’ by the Queen of Cooking.

If you’re into bread then get yourself a copy of this James Beard winning lovely.  The recipes work – because he worked as a baker, Reinherdt isn’t precious about ingredients and he wants to help you to get. it.right.

I wasn’t sure about using whey in the buns; when you make ricotta or paneer, you have to curdle the milk with vinegar or lemon.  Was I going to make horrid buns that would end up wasting a tonne of flour, butter and sugar, all in trying to not waste a sort of waste product?!  Hoping that the ever so slight tang would be undetectable (hell, yoghurt cake is good, right?), I ploughed on and baked these.  And no I didn’t tell my children what is in them, are you mad?

Result?  Best Cinnamon Buns ever.  You’re welcome. Happy Brunch.

(PS These go stale quickly; better to make them, shape them and freeze them)

 

Leftover whey cinnamon buns
Adapted from ‘The Breadbaker’s Apprentice’ and ‘How to be a Domestic Goddess”

Ingredients

For the buns

180 grams sugar
1 teaspoon salt
150 grams soft, unsalted butter
1 egg
1 teaspoon lemon or orange extract OR grated zest 1 lemon/orange
450 grams strong bread flour
1 sachet/5 grams dried, quick action yeast
250 – 300 ml whey

Filling

150 grams soft, unsalted butter
150 grams sugar (soft brown is nicest if you can stretch to it)
1 1/2 teaspoons cinnamon

Milk to glaze

Tools

Scales
Mixing bowls
Clean tea towel
Whisk
Teaspoon
Greaseproof paper
Tray

Optional:
Bread scraper
Measuring spoons
Electric whisk/stand mixer if you have one

Time

About 30 minutes to combine
4 hours of shaping/adding butter
25 minutes to bake
10 minutes to cool so you don’t burn your hands!

Prep

Leave butter out to soften
Get a large bowl ready and pour in a little oil into the bottom

Method

Make the dough

Cream together the butter, sugar and salt by hand or with an electric whisk
Whisk in the egg and citrus, if using
Next, add the whey, yeast and milk
Mix on a low speed/by hand until the dough forms a ball
Knead in the mixer or by hand for between 10 and 15 minutes – stop when the dough is silky and smooth

Gently place the dough into the prepared bowl, turn it around in the oil to stop it from drying out as it rises
Cover with the clean tea towel and leave to rise – about 2 hours in a toasty warm kitchen or anything up to 4 or 5 if it’s a cold, cold room

MEANWHILE, the filling …

Cream together the soft butter, sugar and cinnamon until as soft as you can get it

Back to those buns

When the dough has doubled in size, lightly flour your counter
Gently turn the dough out and scrape the bowl good and clean

Using a rolling pin, roll the dough into a rectangle around 1cm thick, 10 cm long and 30 cm wide
Don’t roll the dough too thin or your buns will be tough rather than soft and plump (ahem)

Gently now, squash and push the butter around the dough; if your dough threatens to rip, stop!  Fill a mug with almost boiling water and take a knife/offset spatula if you have one
Using your fingers or a warmed knife, push the cinnamon butter all over the dough
Roll up into one, long, thing roll
Using a bread scraper or large knife, cut into 12-16 buns

Take your lined tray and place each bun carefully inside, around 3cm apart
My buns do lose their perfect circularity as I chop; gently reshape as you place them

Cover with the tea towel and leave to rise again for 75 – 90 minutes or until the buns have grown into one another and have nearly doubled in size
*** If making these for a brunch, you can leave them to rise in the fridge from Saturday onwards; take out 3 hours before baking to fully warm through before hitting the oven***

Baking

Preheat the oven to 180C
Bake for 20-25 minutes, or until golden brown
It takes practice to know when to pull these out of the oven, if you’re really wprried, poke the most middle bun with a knife to check for raw dough

Leave to stand for 5-10 minutes to avoid caramel buns

Devour

Storage/further meals

Cinnamon buns go stale pretty quickly; if you’re making a lot to use up lots of whey/milk, freeze them raw: take the ‘composed’ buns, place them on a lined baking tray, cover and place in the freezer. When fully frozen, remove from the tray and place in a bag. Best eaten within three months
If you have 1 or 2 leftover, just ping in the microwave for 10 seconds.
Love bread pudding? Imagine one made with these…

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

ann@storrcupboard.com

Whey risotto

Whey risotto

How to use leftover whey

Hello StorrCupboard lovers! May I cast you back to the deep days of the lovely smooshy time between Christmas and New Year, when no-one knows what day it is and you’re eating about 5 meals a day? Remember that I had about 12 pints of whole, organic milk sitting in my fridge, about to go off?

We’re all trying to reduce our plastic waste. I ditched having milk delivered with my veg box and went to glass bottles on the doorstep; I do love picking them up in the morning in my raggedy dressing gown.  I also love not having 6 or 7 plastic bottles in my recycling bag on a Thursday morning. I can still support farmers and get unhomogenised milk which is important to me.  And delicious.

So I made my paneer and my ricotta, whoop!  But – gallons of whey! Eh? I 100% hadn’t realised that would happen. So, my lovely band of Grammers came to my aid…

Whey is the most heavenly addition to a risotto. Simply use half whey half stock. Boom. That’s it. Simple. Nothing more to add!

So … leftover milk made ricotta which made leftover whey. That whey has now inspired 3 meals.  To me, this is how my best cooking works – I see what’s there and it sparks me to try something new, something unusual. What do you do to get inspired in the kitchen?

 

Leftover Whey Risotto

Serves 2, heartily

Ingredients

50 grams unsalted butter
1 medium leek, white and green parts (around 100 grams)
200 grams risotto rice
250ml whey
250ml chicken/veg stock/water
100 grams peas
Around 50 grams grand padano/any Italian hard cheese

Tools

Knife, chopping board
Large frying pan
Wooden spoon
Grater

Time

About three quarters of an hour

Prep

Finely dice the leek
If using a stock cube, prep the stock

Method

Heat the butter in the saucepan and when it’s a little frothy, add the diced onion
Cook on a medium/low heat until the onion is see-through – at least 10 minutes but give it 20 if you can
DON’T LET IT BROWN
Only when the leek is soft enough to be squashed with your wooden spoon add the risotto rice
Stir it around and make sure it’s all covered with the butter
Heat back down to medium and add some stock and stir
Keep on adding the stock and whey and giving the odd stir until the rice has a nice texture; not too soft but I’m not keen on too much of a bite.  Some brands of rice might take 20 minutes, some 30, so follow pack instructions
If you’re using peas, stir through with a couple of minutes left to go
When you’re happy, stir through the grated hard cheese,

Storage/further meals

Lots of people worry about storing leftover rice; billions of people all over the world eat leftover rice, so just be careful and you’ll be fine
Allow to cool to room temperature then cover
You can keep for 5 days in the fridge as long as kept cold and covered
Only reheat what you need at any one time

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

ann@storrcupboard.com

Sad salad pack rescue mission

Sad salad pack rescue mission

How to rescue leftover salad packs

I’m not a fan of salad packs – those washed bags of rocket and crunchy slightly meh leaves.  I definitely don’t like a bowl of rocket.  As a dedicated veg box customer these fuckers come my way from time to time.  Supermarket salad packs aren’t great either; the bags are gassed for preservation, with nothing to be said for the way that the leaves are farmed, ‘neutralising’ the soil because the ecosystem has been so depleted through the farming methods required to grow acres and acres of these delicate plants – which shouldn’t need fucking neutralising!  It’s soil!  Aaanyway … the reason your salad pack turns from a bag of scrumptious leaves to green goo as soon as it’s opened is because that gas has now escaped, and those leaves that are quite possibly weeks old are now, you know, too old and they will go off.

The sheer amount of energy that is expended to get these buggers to your supermarket – not to mention the time to take to earn the money to pay for the leaves – means there’s no room to waste your leftover salad pack.

As I said, I’m not a huge fan of the salad pack.  So, this is my thought process: okay, I don’t like this ingredient/I’m stuck.  I don’t want salad.  Why would I want salad?  It’s fucking January, why would ANYONE want a salad in January?! I slam the fridge and sulk and imagine inhaling a bowl of warm pasta, even though I’m not terribly hungry and the salad back is begging to turn a little yellow…

So, I calm down, stop the anxious brain from running and look at it again.

These are leaves.  Little baby leaves.  You know what else is leaves?  Spinach.  You buy spinach leaves, no?  Or bags of frozen spinach?!

So, wash those leaves, pop them in a little pan with a dash of extra water and cook them down for about 5 minutes on a medium heat.  They’ll wilt down and – voila!  Okay okay okay they don’t taste the same as spinach – give your cooked greens a taste and see what you think.  You might want to mix them up with your spinach to, essentially, well, hide the taste.  I won’t judge.  You can even then freeze the cooked greens, perfect if you need a few days’ grace.

To freeze your cooked greens, simply lie a sheet of baking paper on a baking tray; squish up little handfuls of greens and place on the tray, and when you’ve used all the greens, cover and place in the freezer.  Once frozen hard you can pop into a bag and VOILA, frozen greens, ready to heat up and stir through any soup, stew or whatever you like! Leftover salad packs never seemed so versatile!

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

ann@storrcupboard.com

Leftover roast (turkey, chicken, pork …) sarnie

Leftover roast (turkey, chicken, pork …) sarnie

(This is an updated post from last year)

Okay yes it’s a sandwich BUT, it’s to illustrate a point… and yes it’s a horrible photo, but I’ve been learning a lot and I hate to make food to just photograph it.

A lot of people aren’t keen on freezing cooked meat.  Once it’s been cooked, you have killed off potentially dangerous bacteria.  Take your leftover turkey and slice it.  Once it’s totally cool, place it in freezer bags or containers.  If you want to have a couple of slices here and there for sandwiches, or noodle bowls or salads, place sheets of greaseproof paper between the slices of turkey as they freeze.  If you’re short of space (I have two kids one dog and a three drawer freezer), you can take the frozen pieces and transfer them to a bag which can squish into smaller spaces.

The meat can be defrosted by sitting on a cooling rack or plate and eaten within a day. This turkey had been in my freezer for two months before I added it to an avocado baguette.  And it was great and cheap and easy.

Got questions?  Please just get in touch ann @ storrcupboard.com

Happy food-waste-busting!

 

 

 

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

ann@storrcupboard.com

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