Kayleigh McDonald from Perth , Scotland said:
This site is fab; it has also helped me to lose weight.
Storage & Tools
Reviving tips
Some foods, that you might have earmarked for the bin, can be revived and given a new lease of life. Read on and please tell us your ideas too.
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Refresh stale bread
To refresh stale bread rolls or loaves, soak the bread under running water. When really sodden reheat in a moderate oven until crisp and golden on the outside and light in the middle.
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Sandwich crusts
Save sandwich crusts in a plastic bag in the freezer until you have accumulated enough to make breadcrumbs. They can be used for toppings on casseroles, stuffing’s, or pie crusts combined with melted butter or for sweet crusts, add a little sugar and cinnamon.
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Uses for apples
Apples are good added to pickles and chutneys and eaten with cheese and cold meats.
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Using up apples
Apples can be frozen in slices after they have been quickly cooked in boiling water. Freeze in a single layer then pack into bags once frozen. Use the frozen apples to make into apple cake or apple sauce.
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Yoghurt for cakes and scones
Add any leftover yoghurt to a cake or scone mixture instead of milk.
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14 day fresh lettuce
When you get your lettuce home, remove from plastic wrapping, wash and drain. Take a clean T-towel and soak it under a cold tap, then ring it out. Discard any leaves from the lettuce, that are slightly brown and wrap it in the T-towel. Place in the fridge. You will find that this will keep fresh for an amazing time! (A life saver for those living alone)!
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Keeping radishes fresh
Home grown and organic radishes can have a shorter shelf life than the usual supermarket varieties so I take the leaves off mine and put them in a jar of cold water in the fridge. This keeps them fresh for weeks.
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Garlic bread fingers - use up those crusts!
Use the crusts from a loaf toast one side, spread other with garlic butter and toast under the grill. cut into 4 fingers and serve.
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Off milk
“Off” milk makes the best scones! Don’t toss iffy milk, but rather whip up a batch of scones, or freeze it in scone-sized portions until you’re ready to use it. Rotten milk makes scones much fluffier and tastier then regular – you’ll be amazed!
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Incorporate surplus food into your next week's menu
In planning my 2-week menus, I incorporate any ingredients that are already in my fridge/freezer/cupboards to ensure they are used and not just sitting there.
