(2009!12!14) the Food Lovers Cookbook Scribd 5

7/27/2019 (2009!12!14) the Food Lovers Cookbook Scribd 5

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www.lovefoodhatewaste.com

Rp p frm r rur f r L


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FoRewoRd

Were all happier when ood gets eaten, which is why we launched a competitionin north London to nd the best recipes that make the most o the ood youlove. The competition was open to anyone living or working in Barnet, Camden,Eneld, Hackney, Haringey, Islington or Waltham Forest the seven boroughswhich make up the North London Waste Authority area.

We were looking or all types o recipes, as long as they were made rom oodthat you might nd cowering in the back o the cupboard or foundering in theridge; each recipe had to include at least one letover ingredient.

From the winning recipes that were entered into the competition we have created this booklet. It alsoincludes a ew other recipes donated by local cas and restaurants too. It is not intended to be thedenitive guide to loving your letovers, but aims to provide you with some ideas o how to get started.

As the waste disposal authority or north London every day we see the large amount o ood that isthrown away, and whilst we can put it to good use through composting or example, it would be muchbetter i it wasnt produced in the rst place. We all know that it aects our purses too, most households

could save around 50 per month on their shopping bill by making the most o the ood that they buy.

So, i you are stuck or ideas about how to make the most o the ood that you love we hope that this willhelp. Weve aimed to provide you with some suggestions or tasty meals and snacks made rom thosesmall quantities o cooked pasta or potato in the ridge or the ew rozen peas lurking at the bottom othe bag. Theres even one recipe using old teabags.

I would like to say a big thank you to all o those people who entered the competition to providerecipes or this book and to the judges who had the dicult task o selecting the best entries.

The recipe competition and resulting book orm part o north Londons contribution to an ongoingnational campaign called Love Food Hate Waste which aims to raise awareness o the need to reduce

ood waste. The campaign shows that by doing some easy practical everyday things in the home we canall waste less ood, which will ultimately benet our purses and the environment too.

For more inormation about the campaign, handy tips and advice about wasting less ood and additionalrecipes or letovers go to the national Love Food Hate Waste website atwww.vw.cm oror more inormation on the north London campaign log on towww.w.v./vw

I very much hope that you will enjoy making the most o your letovers and join in the campaign to LoveFood Hate Waste.

CounCillor Clyde loakesChair o the north london Waste authority


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LoVe... VegetabLes

Angies Bits and Pieces Pizza ........................ 5

Celery and Broccoli Soup ............................ 6

Lentil and Vegetable Loa ............................ 7

Minestrone Stew ......................................... 8Sunday Roast Cakes ................................... 9

Sizzling Bean Chilli ................................... 10

Super Veggie Strudel ................................. 12

LoVe... Pasta, Potatoes & Rice

Potato Latkes (Potato Pancakes).................. 15

Letover Spaghetti Cake ............................ 15

Easy Pea(sy) Quiche .................................. 16

Bits and Pieces Omelette ........................... 17

Pasta Frittata ............................................ 18

Finish-Up Frittata ...................................... 19

LoVe... Meat & Veg

Meat and Two Veg Biryani ........................ 21

Samosas .................................................. 22

Roast Bee Stir-Fry with Vegetables .............. 23

Hot Chickpea Salad ................................. 24Cheeky Chicken Soup ............................... 25

Ragu or Pasta .......................................... 26

Dinner in the Oven ................................... 27

Wrap Surprise .......................................... 28

Hoq n Dough ......................................... 29

LoVe... bRead & FRUit

Orange preserve ...................................... 31

Teatime Bread and Butter Pudding ............. 32

Poached Quinces ..................................... 33

Old Fashioned Bread Pudding ................... 34

weights & MeasUReMents........ 35

acknowLedgeMents

Thank you to all those living and working in North London who entered the competition to providerecipes or this book.

We would also like to thank the competition judges:

sarah Moore, sarah Moore artisan Caterers

al as da ir tataM, london sustai na bil it y e xChan ge

Jose Veiga, CoMMunity kitChens, part o Manor gar dens Welare trust

diMitra r appou, north london Waste authority

ellie roWles, resourCe utures

the food loveRs cooKBooK


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LoVe...

VegetabLes


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love... vegetaBles

angies bits and Pieces Pizzakindly subMitted by angela Casey, enield

preparation tiMe: 40 MinutesCooking tiMe: 40 MinutesMakes t Wo 25CM (10) pizzas

or the base:

1 500 c m

or the sauCe:

1 400 m2 m

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Almost anything goes. Whats let in the ridge andyour imagination are the only limits! Try

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to Make the base:

1. Make up the dough according to theinstructions on the packet.

2. Divide in two and stretch out each hal into a

10 pizza fan dish.3. Leave the dough to rise, covering as instructed.

to Make the toM ato sauCe:

1. Finely chop or grate any vegetables.

2. Put all the ingredients into a medium saucepan.

3. Cook down until the sauce is thick with only atiny amount o liquid let.

It may not look like a lot o sauce but there isenough or two pizzas as a little goes a long way!

to asseMble the pizza:

1. Preheat the oven to the temperature directedon the bread mix packet.

2. Once the dough has had its rising time, putinto the oven and cook or 56 minutes.

3. Remove rom the oven and add the sauce.

4. Arrange the toppings o your choice over thesauce, nishing with some kind o cheese.

5. Sprinkle a pinch o herbs over the top o thepizza (optional).

6. Put the pizza back in the oven to cook until thecheese melts and starts to brown in places.

7. Serve with salad.

Variations:

Try adding nely chopped olives or sun dried tomatoes to the sauce.

I you like hot rather than herby sauce, you can vary the amount o herbs and add chilli to taste.

Try scattering a ew small salad leaves (like rocket or example), over the pizza just beore serving.

The only things you really have to buy or this recipe are the bread mix (which normally costs around 75pto 1), a tin o tomatoes and about 75g o cheese. The rest you will probably fnd in your ridge orstore cupboard, so these are cheap pizzas and they taste antastic.

p 100:e 1080J/256cp 9.7C 29.6 11.0


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ceLeRy and bRoccoLi soUPkindly subMitted by dr pat CuCkle, haringey

1. Cut all the vegetables into pieces.

2. Put all o the ingredients into a pan and bring to the boil.

3. Turn down to a simmer and leave to cook or 3045minutes, stirring occasionally.

4. Turn o the heat and allow to cool or ve minutes.

5. Pour into a blender and blend until smooth (i too

thick, add more water).6. Add chicken or vegetable stock, salt and pepper.

7. Stir in yoghurt or coconut milk and re-heat i necessarybut do not boil.

top tips:

Adapt the ingredients according to any letovervegetables that you have.

When making soups, use letover rice or potato tothicken the soup.

Garnish with any resh herbs you may have and servewith lightly toasted day old bread.

This soup is easy to make andcosts very little as it uses partso the celery and broccoli that

people oten throw away.

preparation tiMe: 15 MinutesCooking tiMe: 45 Minutes

serVes 2

p 100:e 217J/52cp 0.8C 7.8 1.9


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LentiL and VegetabLe LoaFkindly subMitted by lorraine thornton, enield

preparation tiMe: 30 MinutesCooking tiMe: 45 MinutesserVes 46

1. Grease a small loa tin and line with grease-proo paper.

2. Preheat the oven to 190C (gas mark 5).

3. Slice some o the vegetables and place in apattern at the bottom o the tin.

4. Finely chop the remaining vegetables.

5. Mix the chopped vegetables together with all theremaining ingredients.

6. Pour this mixture on top o the sliced vegetables.

7. Bake or about 45 minutes, or until rm.

8. Leave to stand or 5 minutes beore turning outo the tin.

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This is a great recipe I used to cook when I was a student.You can use up random pieces o vegetables and it makesa really nutritious and colourul meal which can be avegetarian main course, or part o a Sunday roast.

love... vegetaBles

p 100:e 485J/115cp 7.4C 13.9 3.3


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MinestRone stewkindly subMitted by sarah gerritsen, CaM den


serVes 2

top tips:

Add more water at any stage i its lookinga bit dry. It should be a thick soup/stewconsistency.

Experiment with adding dierent letovers orthings rom the back o your cupboard trykidney beans instead o sausages.

1. In a large saucepan saut the onions, chilliand garlic in the olive oil.

2. Add the vegetables and cook or about 5minutes, stirring requently.

3. Add the balsamic vinegar and stir or a urther2 minutes.

4. Add the tomatoes and stock, then bring tothe boil and simmer until the vegetables arecooked.

5. Stir in the tomato pure, salt and pepper.

6. Taste at this stage and i it is a little acidic romthe tomatoes then add a sprinkling o sugar.

7. Add the sausages i you are using them andthe pasta.

8. Add water and bring back up to the boil, thensimmer or about 10 minutes until the pasta iscooked.

9. Ladle into bowls and serve with a little cheeseon top and some crusty bread.

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This is a really simple recipethat anyone can make!

p 100:e 350J/83cp 2.5C 11.1 3.2


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sUnday Roast cakeskindly subMitted by brian k aVanagh, islington

1. Break up the potatoes by mashing with a ork, but leavesome texture.

2. Add one egg and the vegetables and mix.

3. Beat the second egg in a separate bowl.4. Spread the breadcrumbs out onto a plate.

5. Take tablespoonuls o the potato mixture and shape intoround, fat cakes.

6. Dip each one in the beaten egg, then into the breadcrumbsand set aside on a clean plate.

7. Heat some olive oil in a large rying pan and add the cakes.

8. Cook slowly until crisp and golden, turning once.

9. Serve with a simple mixed salad and dressing, such ashoney and mustard.

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Serve these savoury cakes withsalad or a nice lunch the day

ater a roast dinner. Bon appetit!

love... vegetaBles

p 100:e 929J/223cp 5.2C 18.5 14.2

preparation tiMe: 20 MinutesCooking tiMe: 10 MinutesMakes approxiM ately 8 Cakes

top tip:

These cakes go well with coldsliced meats that may also be letover rom a roast dinner, or withsmoked sh.


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0 www.lovefoodhatewaste.com

sizzLing bean chiLLithis reCipe Was not part o the north londonloVe ood hate Waste reCipe CoMpetition, but

Was k in dly proVi ded by orga niC le a a nd t hehornbea M Centre Ca, WalthaM orest

serVes 6

1. I not already cooked, place the beans inplenty o water, bring to the boil and boilhard or 10 minutes, then simmer or 3545

minutes, until tender. Reserve about 4 cups othe cooking liquid i possible.

2. Heat the oil in a large saucepan, add theonion and the pepper and saut or about 5minutes.

3. Add the tomato and garlic, and cook or 4minutes more.

4. Add the beans, lentils, reserved cookingliquid (or the same amount o stock), all othe seasonings (except the parsley), and cookor 3040 minutes over medium heat, stirring

occasionally. The mixture should be thick andchunky.

5. About 1015 minutes beore serving, stir inthe greens.

6. Stir in the chopped parsley just beore servingwith rice.

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This is a classic chilli rom our weekly che,AJ. Its one o her avourite ways o spicingup greens and any other letover vegetables andsharing it with local volunteers and all that eatlunch at the ca.

Variations:

Try using carrots or courgettes in this recipe i

you dont have peppers to hand. I you dont have resh tomatoes, a can o

chopped tomatoes will be ne.

Adjust the amount o chilli powder dependingon how hot you like it.


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about organiClea and the hornbea M Centre:

Organiclea runs a Saturday organic marketstall and community veg box scheme at theHornbeam Centre in Walthamstow. Ourproduce is supplied by small organic armers(Hughes Organics), and by ultra-local Londongrowers sharing their surplus rom gardensand allotments in Leyton and Walthamstow andour own growing site in Chingord.

Our partnership with the Hornbeam Centresca is vital. Any letover organic veg and ruitrom the stall or box scheme goes straight intothe cas healthy, lovingly prepared lunches.

We understand how much care goes intoproducing organic ood and we know thegrowers in person. We are determined to makethe most o this real ood and ensure that noneis wasted and instead res up as many localbellies as possible. The Centres cooks are starswhen it comes to using up anything thats inseason and available in gluts.

the hornbeaM Centr e Ca is open Wedsat,10aM5pM.

458 hoe street, WalthaMstoW (Close to the

bakers arMs JunC tion on lea bridge road).

aJ s top ti ps :

Theres never a need to waste any ood you can always make something interesting out o it, so getcreative! Try

A basic any-veg stir-ry with a bit o soy sauce and some o your avourite seasonings. Bubble and squeak to use up any letover cooked greens and potatoes.

Letover roast potatoes are great sliced, seasoned and lightly ried.

I you have resh veg but are not sure what to do with it, lots o vegetables including beetroot, carrots,courgettes, celeriac, Jerusalem artichokes and more are all good raw, grated and mixed with a bit omayonnaise and/or some olive oil, lemon juice, chopped resh herbs and seasoning. Quick, healthyand no cooking required!

love... vegetaBles


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sUPeR Veggie stRUdeLkindly subMitted by katharina erne, haCkney

preparation tiMe: 40 MinutesCooking tiMe: 1 hourserVes 8

1. Fry onion and garlic in some olive oil.

2. Add the squash and carrots and cook or a ewminutes, then add the pepper and courgette.

3. Fry vegetables until they are hal done, then takethem o the hob. I there is juice in the pan,drain it (this can be used or soups), but leave thevegetables in the pan.

4. Season with salt and pepper.

5. Add the herbs and cheese and mix well.


7. Roll out the pastry between two sheets o bakingpaper to about cm thick.

8. Place the lling along the centre line o the pastry.

9. Wrap the pastry around the lling and seal on thetop and at the ends.

10. Use the baking paper to turn the strudel over andplace on a baking tray with the seam at the bottom.

11. Pierce the top o the strudel with a ork and glazewith some olive oil or beaten egg.

12. Bake in the oven or 45 minutes.

13. Meanwhile prepare the dip by mixing all the dipingredients together.

14. Serve the strudel in slices with the sour cream dip.

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p 100:e 1020J/245cp 4.8C 20.1

16.1

Another great combination to make a Greek-stylestrudel is red onions, eta cheese, spinach and pinenuts. Feel ree to experiment and dont orget toadd your valuable letovers, which will make everystrudel unique.


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Variatio ns:

This is a suggestion or a lling which denitely

works, but use whatever you think goes together.Use any wilting vegetables such as carrots,potatoes, sweet potatoes, leeks, courgettes,paprika/peppers, pumpkin, squash, egg-plant,spinach, broccoli, peas, caulifower, olives,cabbage, mushrooms, apples, maize

Cooks tips:

I always keep some pu pastry in my reezer or

making strudel to rescue vegetables that arelooking tired.

I oten make two strudels at a time one is ornow, the other I reeze (unbaked) or a quickmeal later.

I you havent got a rolling pin to roll out thepastry, a bottle will do the job just as well.

To make a complete meal, serve with some reshmixed salad, again using whatever you have inthe ridge.

love... vegetaBles


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love... Pasta, Potatoes & RIce

Potato Latkes (Potato Pancakes)kindly subMitted by MiChael rosenbauM, islington

preparation tiMe: 10 MinutesCooking tiMe: 10 Minutes per batChMakes a pproxiMately 10 panCakes

Variati on:

For a more crispy nish, grate some reshpotato onto the latkes when they are rying(beore turning them over).

1. Blend all ingredients (except the oil) togetherto make a bubbly batter.

2. Heat the oil in a rying pan until it begins tosmoke.

3. Drop tablespoonuls o the batter into the pan.

4. Fry until the top o the latkes appears rm,

then turn over and ry the other side untilbrown.

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2 f

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This is the best and easiest use o letover mashed potatoes I have ound. They can be served as a savouryaccompaniment to a ry up breakast or with sour cream and/or ruit jam as a course on their own.

LeFtoVeR sPaghetti cake

kindly subMitted by donna gr ant, islingtonpreparation tiMe: 15 MinutesCooking tiMe: 30 MinutesserVes 4

1. In a large bowl, beat the eggs together.2. Season with cayenne, salt and pepper.

3. Add the carrot or courgette.

4. Add hal the cheese.

5. Add in the spaghetti and sauce and mix together.


7. Line a cake tin with baking oil and rmly press the mixtureinto the tin.

8. Top with sliced tomato and the remaining cheese.

9. Fold the baking oil over the top o the cake.

10. Bake or 30 minutes.11. Allow to cool beore slicing as a delicious lunch or snack.

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p 100:e 419J/100cp 4.1C 11.1 4.4

p 100:e 1360J/325cp 4.1C 32.7 19.7


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2. Spread the mashed potato into a greased ovenproo dish andpress down to make a rm base.

3. Mix together the vegetables, onions and eggs and season withsalt and pepper.

4. Pour the egg mixture on top o the potatoes.

5. Bake or approximately 1 hour until the eggs are set.

6. Serve with salad.

top tips:

Arrange sliced tomatoes or grated cheese on top o the quicheater cooking and quickly place under the grill to brown.

The cooking time or this quiche can vary depending upon thethickness o the potato and type or vegetables you use. Checkater 45 minutes.

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p 100:e 407J/97cp 4.7C 7.5 5.4

easy Pea(sy) QUichekindly subMitted by Clare gibson, haCkney

preparation tiMe: 15 MinutesCooking tiMe: approxiMately 1 hourserVes 46


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bits and Pieces oMeLettekindly subMitted by sarah bekaer t, haCkney


1. Chop the leaves and put in a rying pan with some oil and cookgently to wilt.

2. Meanwhile, whisk 4 eggs with the milk and pesto.

3. Add the pasta to the pan with the leaves.

4. Pour the egg mixture on to the pasta, add the couscous, andstir gently to evenly spread the ingredients.

5. Sprinkle or crumble the cheese on top.

6. Cook on the hob or 10 minutes over a medium heat.

7. Move to the grill and cook the top or 5 minutes, until browned.

8. Remove rom the grill and leave to stand or 5 minutes.

9. Gently loosen edges and turn out onto a plate.

top tips:

Can be eaten hot or cold.

I recommend always putting some couscous in as it rms up thetexture o the omelette.

Whatever you can nd in theridge! I used:

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p 100:e 577J/138cp 7.4C 7.5 8.8


18/36


1. Beat the eggs in a large bowl.

2. Add salt, pepper, chilli and cheese.

3. Add vegetables.

4. Add the pasta to the bowl and mix well.

5. Heat some oil in a rying pan (preerably one with a metalhandle) and also put the grill on at the same time.

6. Pour the whole mixture into the rying pan and cook or a coupleo minutes on a high heat.

7. Take o the hob and grill until brown and crispy on top.

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top tips:

Any time you have letover cooked pasta, try stirring through a little olive oil so that it is not stucktogether when you take it out o the ridge the next day.

Cheese that has been hanging around and gone hard is good in this recipe, as it melts and turns

delicious when cooked.

You can add whatever you like to the rittata bits o bacon, nely chopped onions, leeks

In Italy, this rittata is servedcold as a classic picnic dish.

p 100:e 774J/186cp 7.5C 12.1 11.9

FRittatasHere we have a double bill o rittata recipes the perect speedy summer supper or using up all theodds and ends in the ridge beore shopping day. Eggs are the main ingredient then ater that prettymuch anything goes, but here are two suggestions that have been tried and tested.

Erika Severini shows us how to do a classic Italian rittata, a great use o letover pasta, and Back 2 Earth havebeen inventive in using letover bread which goes deliciously well with the letover cheeses in their recipe.

Pasta FRittatakindly subMitted by

erika seVerini, haCkneypreparation tiMe: 10 MinutesCooking tiMe: 10 Minutes


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Finish-UP FRittatathis reCipe Was not part o the north london loVe ood hate Waste reCipe CoMpetition, but

Was kindly p roVided by b aCk 2 earth s CoMMu nit y C a

ab ou t baCk 2 eart h:

Back 2 Earths Community Ca is an excitingproject based at Broadwater Farm CommunityCentre. The centre is situated in one o the most

ethnically diverse communities in the UK. Almost4,000 people live on the Broadwater Farm Estate,where it is thought 58 dierent languages arespoken. To celebrate this incredible mix o culturesand approaches to cooking and ood, Back 2Earth have set up this Ca, staed by a teamo volunteers and managed by the indomitableNimet Sayar, where people come in with recipes toprepare and share, and serve to local customers.With an emphasis on resh, organic ingredients,the Community Cae has hosted cooks rom Turkey,

the Philippines, the Congo, Chechnya, Goa,Jamaica, Ireland, Somalia as well as preparing


2. Lightly grease a deep baking dish (about20x30 cm).

3. Heat the oil in a large skillet or rying pan.

4. Add the garlic and the vegetables and sautuntil tender.

5. Remove the pan rom the heat and set aside.

6. In a large bowl, beat together the eggs andcream, then stir in both cheeses, the breadcubes, and nally the sauted vegetables.

7. Season with salt and pepper, mix well andpour into the baking dish.

8. Bake in the oven or 1 hour or until the centreis set.

9. Serve hot or cold.

top tips:

Frittata is delicious eaten cold as part o apicnic or packed lunch.

This recipe makes a large rittata which willeed 56 people with some salad or 34 withletovers or lunch the next day! Reduce the

quantities i you dont need so much, or donthave enough o the ingredients.

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vegan and other specic menus. This meansthat the customers never quite know whatto expect when they arrive to eat. The Cae

charges 3.50 or a two course meal andmakes sure no-one goes home hungry. Aswell as preparing these meals, the CommunityCae is also used to bring local people in, orcatering training and to gain experience oworking in a busy kitchen. In this way, it reallyulls its unction, o being a truly community-orientated enterprise. And the customers willtell you, the ood is pretty tasty too!

baCk 2 earth CoMMunity Ca is open12.303.30pM eVery ri day, and the last

saturday o eaCh Month at broadWaterarM CoMMunit y Centre, 1 adaMs road,tottenhaM, n17 8at.


20/36

0 www.lovefoodhatewaste.com

LoVe...

Meat & Veg


21/36

love... meat & veg

Meat and two Veg biRyanikindly subMitted by dinishia Mitord, CaMden


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1. Cook rice until al-dente (rm to the bite).

2. Hard boil the egg.

3. In a rying pan or wok, heat the oil and addthe onion and garlic. Fry until the onions aretranslucent, ensuring the garlic does not burn.

4. Add the curry paste, cinnamon, chilli and curryleaves and stir or approximately 2 minutes.

5. Add the meat and stir or10 minutes.

6. Add the vegetables and stir or a urther 23minutes.

7. Gently old in the rice and mix through evenly.

8. Add the stock, salt and pepper and let itsimmer or 35 minutes until most o the stockhas evaporated and the biryani is moist.

9. Transer to a plate, squeeze over the lemonand garnish with the sliced boiled egg.

10. Serve with poppadoms and cucumber raita.

Variations:

The vegetable quantity can be doubled and the meat/sh omitted to make a vegetarian biryani.

Choose rom biryani, balti or madras curry paste depending on how hot you like it.

Leave the seeds in the chilli i you like a hotter dish.

You can also make this dish with letover rice and curry, omitting the spices and stock rom the directions.

This dish can be made rom letovers rom anymeat and two veg dinner. It works especiallywell with letovers rom roast dinners.

p 100:e 353J/84cp 6.8C 7.4 3.0


22/36


saMosaskindly subMitted by shana nessa, barnet

preparation tiMe: 20 MinutesCooking tiMe: 10 MinutesMakes 15 saMosas

1. Make a ball o dough using the four and water.

2. Knead into a ball, then make into about 15 small balls.

3. Use a rolling pin to make each one into a thin round pancakethe size o a saucer.

4. Drain the lling o any liquid and remove any large spices i.e.

bay leaves, cardamom pods.5. Add a teaspoon o the lling to the centre o each pancake.

6. Wet the bottom edge o the pancake by dipping your nger inwater and seal the pastry. You can add an edging design bytwisting the edge.

7. Fry in a pan o deep cooking oil, or reeze to ry at a later date.

8. Serve hot as a starter.

Cooks tip:

I you have rozen these samosas, derost thoroughly in theridge beore rying.

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lv c mc m v c (v,

cc m)

p 100:e 1100J/263cp 9.2C 29.5 12.0


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love... meat & veg

Roast beeF stiR-FRy with VegetabLeskindly subMitted by Mrs graChVogel, enield


p 100:e 465J/111cp 9.0C 8.4 4.6

1. Heat the oil in a wok over a high heat.

2. Add the peppers and onions and ry or 2minutes.

3. Add the mushrooms and ry or 1 minute.

4. Add the beans, stock, hoisin, soy and sherryand cook or 1 minute.

5. Add the bee and toss well, continue to cookor another minute.

6. Add the noodles and cook or 2 moreminutes, or until everything is piping hot.

7. Serve at once.

1

2 / w, c

3 , c 3cm

50 mm, c

1 c v c

150m c

23 c

12 c

1

100150 v , c300 mm w-w

(c w)

A quick and easy meal, and very healthy too.


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hot chickPea saLadkindly subMitted by Jenny ada MthWaite, WalthaM orest


1. In a large pan, heat the olive oil over amedium heat.

2. Add the chorizo and cook or ve minutes sothat the meat favours the oil.

3. Add the garlic and chilli and stir to coat thechorizo.

4. Add the vegetables and cook until they aresotened but still have bite. Vegetables that takelonger to cook may need to be added rst.

5. Drain the chickpeas and add them to the pan.

6. Add tarragon leaves to taste and allow themixture to cook gently or ve minutes or untilthe chickpeas are hot through.

7. Pour the lime juice over the mixture andstir through. Allow this to bubble or a ewminutes until the liquid has reduced.

8. Serve with warm, crusty bread.

Variations:

You can use any vegetables that you have letover or this recipe, even i theres only a littleo each o them.

You could also swap the chorizo or anyletover spicy sausage.

2 v 150 c, c

2 cv c, c

1 m c (- c)

r, w , c

2 w v v .. , , c, ,

, , m ,c, c

400 cc (c )

Jc 2 m

s

p 100:e 612J/146cp 5.0C 14.2 7.7


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love... meat & veg

cheeky chicken soUPkindly subMitted by Wendy sloane, CaMden


serVes 4

p 100:e 223J/53c

p 1.6C 7.7 1.7

1. Put chicken carcass into a large pot.

2. Add water to completely cover, plus 3 inches.

3. Chop carrots, onions and any other vegetables andadd to the pot.

4. Bring to the boil.

5. Add the stock cubes, soy sauce, Italian seasoning andwine or beer.

6. Turn down and simmer or about 20 minutes.

7. Remove the chicken carcass and add the noodles withthe packet o stock rom the noodles.

8. Simmer or a urther 3 minutes.

9. Taste and adjust seasonings.

10. Serve!

top tips:

Keep the chicken skin on when cooking (or favour),but discard beore serving.

I you dont have ramen noodles, pasta stars are alsogreat in this soup.

I there is still meat on the carcass at stage 7, cut it oand add back into the soup beore serving.

1 cc cc v mv ,

w m

700m w

a 3 c

2

1

1 o v m

()

2 cc c c

d c

1 i

a w, v wv v

()

1 2 c m

My kids love this richchicken soup, which is muchbetter than plain old ramennoodles but almost as easyto prepare. It also gets rido vegetables lurking in thebottom o the ridge!


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love... meat & veg

dinneR in the oVenkindly subMitted by ann beale, enield


2. Chop up the vegetables and place hal in the base o acasserole dish.

3. Cover the vegetables with hal the bee (slice and break largeslices into smaller pieces).

4. Peel and slice the onions and sprinkle hal o them on top o thebee.

5. Slice up both types o potatoes and spread hal over the onions.6. Repeat all our layers.

7. Hal ll the dish with letover gravy (topped up with gravygranules made up to packet instructions i necessary).

8. Put the lid on and bake or 1 hour.

9. Take the lid o and bake or a urther 30 minutes to allow thetop layer o potatoes to brown.

Cooks tip:

I havent given amounts o ingredients because you can make it as big or as small as you like. I usuallymake it or 4 people, and i there isnt much bee let I put in more potato.

lv c v,c , c,

c,

lv c

o

lv c

rw

lv v

o c

This recipe has been in our amily or years. In the 20s my Dad asked a Danish lady called MrsUlstrom, what the lovely smell was, and she said Dinner in the oven. She was cooking this. I think shereally meant Its my dinner cooking, but the name has stuck! It uses letovers rom a Sunday bee roast.

p 100:e 396J/94cp 6.7C 8.8 3.6

preparation tiMe: 40 MinutesCooking tiMe: 1 hour 30 MinutesserVes 4


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wRaP sURPRisekindly subMitted bydaVid bolton, haCkney

preparation tiMe: 30 Minutes

Cooking tiMe: 20 MinutesserVes 46

1. Melt a little butter in a wok or rying pan.

2. Add the onion and the meat and cook or 5minutes.

3. Add the vegetables and continue to cook or3 minutes.

4. Add the salsa, salt and pepper to taste andheat through.

5. Meanwhile, put the wraps in the microwaveor 25 seconds.

6. Put the meat and vegetable mixture into alarge bowl, the wraps on a plate and let thekids help themselves.

top tips:

To make this meal go urther, serve with riesor oven chips.

Almost any letover meals can be used to llwraps, curry tastes great in these.

b

1 , c

1 c w(m 8 c)

250 mc cc (v cm v )

lv c w v

c , c, mm,w c (m w c v )

1 j (m )

s

p 100:

e 478J/115cp 6.2C 7.2 6.8


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love... meat & veg

hoQ n doUghthis reCipe Was not part o the north london loVe ood hate Waste reCipe CoMpetition, but

Was kindly p roVided by C llr. C lyd e loakes , C ha ir o th e n orth lon don Wast e auth or it y


or the dough edging:

p f

pc

b w

C w

t w

mc cc v .

or the illing:

t m m cc cc

sm 2

gv

to Make the dough:

1. Mix together the plain four, salt and baking powder.

2. Add cold water and mix to a sti dough.

3. Leave the dough to stand whilst you prepare the chicken and

potatoes.

to Make the illing:

1. Firstly cut up the potatoes (roasting size) and par boil in a pano water.

2. Place your letover chicken taken rom the carcass in a deepbaking tray.

3. Slice up onions and mix in.

4. Drain your potatoes keeping the cooking water to make yourgravy.

5. Place the potatoes on top o the chicken.6. Use the water rom the par boiled potatoes to make some gravy

medium texture, not too runny and not too thick and pourover chicken mixture. The chicken needs to be covered andpotatoes need to be partially submerged in the gravy.

7. Now roll out your dough fat and cut into 4 strips that will goaround your baking tray.

8. Place your dough around the edges o the baking tray so that itorms an edging to your chicken, onion, potato and gravy mix.

9. Place in oven and cook until dough and potatoes are cooked

to the way you like them usually 3045 minutes at 175200C(gas mark 45).

Variations

Try adding mixed dried herbsand ground black pepper tothe dough beore you add thewater or extra taste.

Optional smear some

English mustard over the meatbeore you put it into the tray.


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love... BRead & fRUIt

oRange PReseRVethis reCipe Was not part o the north londonloVe ood hate Waste reCipe CoMpetition, but Was kindlyproVided by diMitra ra ppou, north london Waste authority

1. Remove a thin layer o the orange skin byscraping with a ne grater. This will take someo the bitterness away.

2. Put the oranges in a big pan, cover them with

cold water and put them on to boil.

3. When the water starts boiling, cook the orangesor a urther 5 minutes and then strain them inorder to get rid o the bitterness completely.

4. Put them back in the pan, cover with coldwater and boil until they become relativelysot, add one tea spoon o baking soda andlet them soten urther.

5. I you are using the whole o orange, cut eachorange into our to eight pieces, depending

how big your oranges are, but make sure thatthey are all o equal size.

6. Remove any seeds and the stem o theoranges as they tend to make the preservetaste bitter.

7. In a big pan, add a layer o the orange pieces,cover with sugar and repeat this procedureuntil you have all your pieces in the pan.

8. Add 1 big glass o water and boil until thewater is reduced by hal.

9. At this stage a thin layer o oam maybe created on the surace o the pan. It issuggested that you skim the oam o as it willgive a better colour to the syrup.

10. Add the glucose and lemon juice and leave itin the pan or 24 hours

11. The next day, boil on a low heat again untilthe juice in the pan has been reduced and it isturned into a golden syrup.

12. When the preserve is ready, ladle it into hot, dry,sterilized jars. Make sure all the orange pieces

are covered with syrup and seal immediately.

Cooks tips:

I preer using big oranges with thick skin or thisrecipe as they tend to stay rmer.

To check i the syrup is ready place a spoon osyrup on to a plate and let it cool down. Then getsome with a spoon and let it drip away. I the nal

drop remains hanging but not alling o the spoon

the syrup is ready. I it doesnt, boil or another 10minutes and repeat the procedure again.

1

1.2 c

34 c

Jc 1 m1

1 w

You can create this recipe by using shells o oranges that you earlier used to make resh orange juice,

or alternatively you can use whole oranges. My mother, Sofa Rappou, was taught how to make thistraditional Greek recipe by her mother, who was an expert in creating low cost zero waste meals. Iusually serve it in the aternoon with Greek coee but i you have it with coee or tea make sure thatyou have the preserve last, otherwise your drink will taste extremely bitter!

p 100:e 1180J/278cp 0.2C 68.6 0.4

preparation tiMe: 1 hourCooking tiMe: 2 hours

Makes 2 big Jars


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teatiMe bRead and bUtteR PUddingkindly supplied by lisa kelly, islington


Variations:

Earl Grey tea bags create the best favour,but you can experiment with other tea bags

depending on the tea you have drunk thatweek!

1. Butter a 28x18cm, 5cm deep ovenproo dish.

2. Butter each slice o bread on one side and cutinto 4 triangles.

3. Lay 3 slices o bread (12 triangles) butteredside up in the dish so that they slightly overlap.

4. Sprinkle over approximately o the currantsand raisins.

5. Lay the remaining 4 triangles buttered side upon top o the other triangles and sprinkle with

the remaining currants and raisins.6. Place the milk in a pan with the tea bags.

Simmer or 15 minutes, stirring occasionally,until the tea has inused the milk and turned ita pale brown colour.

7. Meanwhile, crack the eggs into a bowl, addthe muscovado sugar and whisk until rothy.

8. Add the cream to the pan o milky tea andheat gently or a urther 5 minutes. Stir, buttake care not to break the tea bags. When theliquid starts to come to the boil turn o the

heat and remove the tea bags.

9. Pour the milk mixture into the bowl o sugarand eggs. Add the cinnamon and mixedspice and whisk well until all ingredients arecombined.

10. Pour the liquid evenly over the bread triangles.It should cover the bottom layer o breadtriangles and lightly cover the top layer.

11. Preheat the oven to 180C/gas mark 4.

12. Sprinkle the Demerara sugar over the top o

the bread and leave to stand or 5 minutes.13. Bake in the oven or 30 minutes until set and

golden.

14. Once baked, place under a hot grill or 1minute to caramelise the sugar topping.

15. Serve warm with cream or custard.

4 c v,

50

25 c

25

400m m

56 v ()

4

130 w mcv

300m cm

1 cm

1 m c

1 dm

Use up stale bread and old teabags to create this warming winter dessert!

p 100:e 992J/238cp 4.9C 22.9 14.0


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Poached QUincesthis reCipe Was not part o the north londonloVe ood hate Waste reCipe CoMpetition, but Was kindlyproVided by eMMa at the Clerke nWell kitChen, islington

ab ou t th e C le rkenW el l k itCh en

The Clerkenwell Kitchen in Islington is a restaurant where you can eat in (booking advisable), take awayor order or your oce. The restaurant sources local ood, cooks seasonal produce and uses organicand ree range ingredients.

The Clerkenwell Kitchen is dedicated to creating an ethical and accountable company. We arecommitted to air and sustainable trade, real value or money and transparency. We recycle and activelytry to reduce waste generated by our business. We use biodegradable packaging and recycle all ourused glass, paper, cardboard, cans and plastic bottles.

the Ca is open roM 8aM5pM Monday to riday (thursday until 11pM) and serVes:breakast 8 11 lunCh 123 Cakes and snaCks 35eVening Meals 6.3010.30 thursdays only.

the ClerkenWell Workshops, 2731 ClerkenWell Close, london, eC1r 0at.

to prepare the quinCes:

1. Wash the quinces, then peel and core them,but keep the peelings and cores.

2. Slice the quinces into eighths so they can be anice shape or tarts and other desserts.

3. Put the slices o quince into a bowl andsqueeze over the juice o the lemon, then coverwith water to stop them rom going brown.

to Make the syrup:

1. Place the skins and cores in a saucepan,cover with water and boil or about an hour.

2. When the liquid is a deep red colour, strain

and add about 2 tablespoons o sugar perquince, or to taste.

3. Add the quince slices and simmer or abouthal an hour, until tender.

4. Pack the ruit in hot sterilised jars and coverwith the syrup.

qc

1 m

s

This recipe uses up a glut o ruit:

At the restaurant, we cook as locally and as seasonally as we can, so the arrival o the English quincesis always a treat, breaking up the monotony o the months o apples and pears ater the berries, plums anddamsons have gone. Quinces are an incredibly versatile and undervalued ruit. We tend to use this recipe topreserve them in a lovely pink syrup so that we can use them through the year.

love... BRead & fRUIt


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oLd Fashioned bRead PUddingkindly subMitted by JaCkie kane, barnet


1. Preheat oven to 200C (gas mark 6).

2. Put bread in colander and gentlyrinse with cold water.

3. Squeeze the bread dry with yourhands or press with a spoon.

4. Place in a large mixing bowl andmash with a ork.

5. Peel and cut up the ruit into pieces,removing any bruised or markedpieces.

6. Add resh and dried ruits, mixedspice, nuts, ruit juice and egg to thebread and mix well.

7. Grease an ovenproo dish with themelted spread/butter.

8. Transer the mixture to the dish andfatten using the back o a spoon.

9. Bake in the oven or approximately45 minutes, until golden and rm.

46 c w,wm (c c )

1 c : , , c, m c ( /m )

50 .. m, ,, c, ,

1 ( m v w )

1

12 jc w

1 cm

25 : c m w c ()

m c

1 m

Bread pudding is a great way o usingup crusts rom sandwich loaves and ruitthat is slightly over-ripe or bruised. Itsvery versatile; a variety o chopped nutsand dried ruits can be added dependingon what you have in the store cupboard.It also reezes really well cut up intosquares, so you can pop a piece intoyour lunch box any time!

p 100:

e 837J/199cp 3.4C 27.9 8.3


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(2009!12!14) the Food Lovers Cookbook Scribd 5

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Transcript of (2009!12!14) the Food Lovers Cookbook Scribd 5