Love Food Hate Waste

Halloweenpumpkin

If you are planning to carve a pumpkin this Halloween  here is a tasty recipe for the flesh and seeds.

click here for Creamy Pumpkin Soup


BANANA BREAD

Banana Bread image

(Great way to use very ripe bananas)

How to make it

  • Preheat oven to 350
  • Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan (a round cake tin works too)
  • On baking sheet, bake nuts for 8-10 minutes or until lightly toasted
  • Let cool
  • In mixing bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts
  • Set aside
  • In another mixing bowl combine mashed bananas, eggs, melted butter, and vanilla.
  • With rubber spatula or wooden spoon, lightly fold wet ingredients into dry ingredients just until combined and the batter is thick and chunky. Do not over mix
  • Scrape batter into loaf pan
  • Bake until bread is golden brown and toothpick inserted in center comes out clean, about 55 to 60 minutes
  • Cool on wire rack

Recipe & image provided by Lynn Ross as her contribution to Zero Waste Arran Week

 Tips

You can freeze fresh milk but don’t fill the container right up to the top or freeze your milk in the original container but use some of the milk to allow space for it to expand when it is frozen.

Crusts of bread and stale bread can be grated and frozen in a container, use as breadcrumbs for stuffing, coating foods, mix with fresh herbs and grated cheese and sprinkle over pasta or potatoes then grill or bake for a few minutes until golden brown.

Wilting fresh lettuce and salad leaves can be restored to crisp. Add a sprinkle of sugar to a bowl of cold water, stir & dissolve the sugar, add salad leaves & leave to soak for a few minutes, lift out, shake off surplus water and drain on a clean cloth.


Pot Luck Soup for 4  

Ingredients

  • One onion or a leek
  • Several other vegetables weighing about 500g carrots, parsnips, leeks, potato, swede, cabbage, tomatoes or whatever
  • 2 tablespoons cooking oil
  • Salt and pepper
  • Dried herbs to taste – mixed herbs or thyme or sage or bayleaf – a small sprinkling.

Method

  • Chop and gently fry the onion or leek in the oil. If you have garlic, crush and add this too. Fry about 5 minutes.
  • Peel and chop roughly any of the other veggies and add them to the frying mix.
  • Add dried herbs and any spices that take your fancy. A little caraway if you have it maybe, or a couple of teaspoons of smoked paprika.
  • Add 1.5 litres of boiling stock if you have it, or boiling water. You could use a tin of tomatoes and less water for a tomato hit.
  • One option is to add 100 gm red lentils, which will thicken up the soup nicely. They go well with coriander and cumin spices if you have them.
  • Diced potatoes or left over mash can also be added to your soup to thicken it.
  • Simmer for about 30 minutes. If you have a liquidiser the soup can be liquidised until smooth – if not it will be rustic and lumpy, depending on how small you chopped the veggies.
  • If you want to add to the flavour at the end, experiment with a few drops of soy sauce, or a teaspoon of yeast extract or a swirl of natural yogurt. Chopped fresh herbs if you have them would be great.

Recipe contributed by Sue Weaver.

Tips

Only plan meals for 6 days, day 7 can be for using all those leftovers and forgotten store cupboard foods.

Always have suitable containers ready for freezing surplus foods.    Need to buy some? Try Eco Savvy Community Shop

Environment

It is estimated that food waste generated on Arran per year is 1,800 tonnes !
If we all stop wasting food that could have been eaten,     the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road.

 

Eco Savvy & NAC are helping to reduce food waste on Arran

If you have tips for Eco Savvy to share, ideas for things we can do to reduce food waste, please send them to;  Eco Savvy Community Shop, Whiting Bay, Isle of Arran KA27 8PR

Email  arran.ecosavvy@gmail.com

For more ideas and information visit  http://scotland.lovefoodhatewaste.com

 

 

 

 

 

 

 

 

 

 

March 20, 2016