So one of the areas we are working on is food waste. I’d like to think we are pretty good about this and yet it often seems that a bit of hummus or a bowl of leftovers ends up going to waste. I hate the idea of throwing away food especially since out of the 15 million tonnes of food the UK throws away annually – half is from households! But on a personal level, throwing away food is throwing away money and I can’t be doing that.
Statistics are from the excellent “love food, hate waste” website which is a goldmine of useful information and recipes.
Now we are growing more of our own food (especially the meat!) waste seems more and more unpalatable. This food represents something more valuable than money, it represents our time and in the case of our animals it represents their lives. These are big incentives for me and I’m proud to say that in the case of our pigs we have been careful to really stretch the meat and use every bite.
It is shop bought food that suffers worse though. My main offenders are bags of herbs (some it always goes off before it is used), celery (why does every recipe call for one or two sticks only!!!) and bowls of leftover meals – good intentions literally gone bad.
So one of my goals in the coming months is to get our food waste down to nothing (or as close to nothing as we can get it).
To this end I’m sharing today’s Use It or Lose It Recipe.
Milk – it is feast or famine with milk in this house. We either have loads about to go off or I’m popping over the road for a cheeky pint from the expensive mini-Tescos. Eventually our milk consumption will level out (I hope!) or we’ll work out how to order just the right about.
I had about 300ml left of some full fat milk which was two days out of date today (but NOT off. When I have too much milk I usually make one of two things Pancakes and Yorkshire Pudding. This is probably a cheat since in a way a Yorkshire Pud is like roasted pancake.
Today I made Orange and Vanilla Pancakes for breakfast.
Makes 3 pancakes the size of dinner plates – enough to feed 2 adults and 2 children.
2 medium eggs whisked together
1 mug milk
1 mug flour (plain or self-raising whatever you have)
zest of one orange
1 tsp of vanilla extract/essence
butter for frying
Whisk together the milk, flour and eggs until you have a smooth batter then rest for at least 30 mins and add the vanilla and zest. The resting time allows the flour to absorb the liquid and apparently makes it nicer. Either way I’ve always done it and feel superstitious about the resting time.
Melt some of the butter in a large frying pan until hot. Then add enough of the batter to cover the base of the large frying pan (about 3 ladles for me). You should get 3 giant pancakes using this method.
We ate ours with the rest of the orange cut into slices and some strawberries that were about to go off.
Making a giant pancake cuts down on cooking time and I hate standing around making pancakes for ages whilst they get cold and soggy or whilst other people are eating them and I’m cooking. Make 3 really big ones then cut into slices as you need to like a pizza. Less cooking time, less gas/electric used, less stress.