1. The peelers you will keep
Only use vegetables from organic farming. Clean them using a brush. Carrot, pepper or tomato peels can be dried in the oven at 50°C then ground into powder. Perfect in a broth mixed with other herbs or in salt to flavor it.
My recipe: peeling broth. For 2/3 people. Brown 500 g of leftover raw vegetables (leek greens, onion peels, cabbage leaves, etc.) in 1 tbsp. to s. olive oil. Add 3 cloves of garlic, a bouquet garni, 1.2 l of water and 1 tbsp. to s. coarse salt. Boil the water. Leave to simmer uncovered for 30 minutes. Filter then reserve in the cold. Even better with a lemon zest.
2. You will sublimate stale bread
In breadcrumbs on a gratin, to coat meatballs, croquettes or nuggets. In croutons, in the oven or in the fryer. In French toast with beaten eggs, a little milk or cream, spices and browned with butter.
My recipe: croutons with olive oil. Spread cubes of bread on the baking tray, add a drizzle of olive oil, dried herbs and grated garlic. Mix to coat the bread well then bake for 5 to 8 minutes at 200°C. Let cool. They keep for a week in a metal box.
3. The rice you will reuse
Immersed in a broth like small pasta or added to a mixed vegetable soup to give creaminess. Also super tasty with fried rice. It is cooked cooled because it retains a better texture once in the pan.
My recipe: fried rice and soft-boiled egg. For 2 people. Cook 2 eggs in simmering water for 8 minutes. Cool them. Brown an onion in butter. Add green cardamom seeds, 2 tbsp. to c. of curry and a cinnamon stick. Bring everything back and add your remaining rice. Mix. Place the quartered soft-boiled egg on top. Also excellent with leftover cooked fish or peas.
4. Roast chicken you will reinvent
Roast chicken has many lives. We keep its carcass for a broth, its juice or its flesh to season and garnish a salad, its skin to make chips. It turns into rillettes or slips into a stuffing.
My recipe: chicken skin chips. For 2 people. Score the inside of the skin of the roast chicken with the tip of a knife. Place it on a baking sheet covered with parchment paper. Add salt, pepper and paprika. Cover with another sheet of baking paper and a heavy dish to flatten the skin. Cook for 25 minutes at 18°C. Drain and dry with absorbent paper before eating. Fat indeed, but good!
5. Drinks you shall not throw away
Liquids at the end of their life (coffee, tea, wine, coconut milk, etc.) can be frozen in an ice cube tray to be used as a sauce base, to deglaze a pan or add flavor to a dish. Leftover beer will be used for pancake, waffle or donut batter. The cider will go well with pancakes.
My recipe: white wine cake. For 6 people. Preheat your oven to 180°C. Whisk 3 eggs with 180 g of sugar. Add 10 cl of sunflower oil. Pour in 250 g of sifted flour + 1/2 sachet of baking powder. Then 15 cl of white wine. Mix. Add salt and the zest of a lemon. Pour into a buttered mold and bake for 45 minutes. Let it cool down before unmolding.
“The kitchen of beautiful leftovers”, by Estérelle Payany, ed. Flammarion.