Even with the best intentions, we all end up with an ingredient or two (or five) lost in the back of the fridge, only to be found with approximately three hours left to live. It happens to the best of us.
But forgotten food (or even just leftovers) doesn't have to automatically mean waste. There are a stack of tasty ways to make the most of scraps. So much so that we teamed up with the waste-fighting legends at Sustainability Victoria to take you through some of our faves.
So, before you throw out that slightly soft carrot or the rice you accidentally cooked for six instead of two, try out one of these simple recipes instead.
Turn Your Wilting Veggies Into A Top-Tier Frittata
When a crisp drawer gives you sad spinach and not-so-crispy capsicum? Make frittata.
The best thing about this one is you can chuck in pretty much anything—veggies like mushrooms and pumpkin work a treat, and bacon or chicken can add an extra flavour kick.
To make a frittata of eight to 12 servings, you'll need 10 eggs (we know, that's a lot of eggs—but it'll be worth it, trust us). Start by frying up your fillings in a pan or roasting them in the oven, then lay about two-thirds of them down in a tray, pour over the whisked eggs (ideally with a little cream or milk mixed in), then top with the rest of the veggies and a little cheese. Bake until just set and voilà—a simple, healthy and top-tier meal.
Switch up the seasonings, cheese and other ingredients to suit your tastes—we rate a bit of crumbled feta on top for a salty finish. If you want to eat your frittata on the go, you can also use a muffin tin to make individual servings.
Keep Leftovers For A Banging Fried Rice
Way overestimated how much rice you needed for that burrito bowl last night? Same. But the good news? Day-old rice slaps when you're frying it up.
You can use brown or white, and tailor it with any veggies, meat or tofu or eggs that you might have sitting around. Using a neutral oil, fry up your veggies and protein (add your egg at the end to avoid overcooking), then chuck in your leftover rice and cook for a few minutes, before tossing through some soy sauce. Top with sesame seeds and spring onion to make it fancy.
Hot tip: broccoli is a great way to add greens to fried rice, and you can eat the stems too. If they're a little hard, peel off the outer layer (which can go into your food and organics (FOGO) bin) and chop up what's left—just another way to save waste and stack your meal with greens.
Meat And Veggies Become Nutrient-Packed Stock
Think about all the meat and veggie scraps you've thrown away in your life. So much wasted potential.
Whipping up a stock is the simplest way to get the absolute most out of your produce. All you have to do is cover your ingredients (add in some herbs and spices to help your produce shine) with water and simmer on the stovetop or in a pressure cooker. Veggie stocks can be done in about an hour, but you'll want to leave meat for a little longer—anywhere up to 24 hours, depending on the meat.
Use your stock for pasta sauces, as the base for soups or noodle dishes, or to add extra nutrients to rice.
If you've been wanting to jump on the bone broth train, making it is almost as simple. You'll just want to roast your bones before simmering them to achieve the most flavour.
Once you've extracted all the good stuff, make sure to throw your meat and veggie scraps in your FOGO kitchen caddy to even further minimise waste and help create compost for Victorian farms and gardens.
Stale Bread? Blitz It Into A Crispy Crumb
We're big fans of bread, so it's rare that we let it go stale. But on the rare occasion we do, the best thing to do is turn it into breadcrumbs.
Making breadcrumbs couldn't be easier: start by ripping your bread into smaller pieces and blitzing it in a food processor. If you want a super fine crumb, remove the crusts first. Then, coat your crumbs in a bit of olive oil and salt and bake them at 180° for ten to twenty minutes, or until they're nice and crispy. You can stop here, or season the crumbs with whatever herbs and spices you have on hand.
Once your crumb is ready, it's time to get creative. Use it to coat chicken for a classic schnitzel, cook some rice and make your own arancini, or even use it to top a salad or pasta for some added crunch (we highly suggest sprinkling it on a homemade mac and cheese).
Whip Up Some Custard With Milk Nearing Its Expiry
This one's perfect for when you've been out for coffee all week and found yourself with a carton of milk that needs using ASAP.
All you need to make your own custard is milk, vanilla extract, eggs, butter, caster sugar and cornflour. Measurements will depend on how much milk you've got to use, so suss a recipe first. But if you're keen to free-pour it, cook your milk, vanilla and butter over medium heat, whisk eggs, sugar and cornflour in a separate bowl, then over a low heat, slowly whisk the egg mixture into the milk mixture and cook until nice and thick. To even further save on waste, don't forget to chuck the eggshells in your FOGO bin. That's a sweet treat we can all get around.
Inspired to make a change? Head to Sustainability Victoria to learn more about making the most of every last scrap.
Editor’s note: This article is sponsored by Sustainability Victoria and proudly endorsed by The Urban List. To find out more about who we work with and why read our editorial policy here.