4 April 2022 – 17:16 Clock
Food prices are rising and some supermarket shelves are still empty due to hamster purchases. Maybe it’s enough to go to the fridge for dinner – with these smart recipe ideas for optimal use of leftovers.
Salt leftover cake – this is when the fridge is emptied
For the dough:
- 250 g flour
- 150 g butter
- 1 egg
- 1 teaspoon salt
For the glaze:
- 2 eggs
- 200 g cream
- a little melted cheese, optional
- chopped herbs, optional
For this delicious cooking recipe, make a shortcrust pastry of the ingredients for the dough and cool it. Meanwhile, chop the leftovers for the topping (eg sausages, meat, vegetables).
Put the dough in a springform pan and cover with the leftovers, season with salt and pepper. Then beat the 2 eggs and 200 g cream, season and pour over the cake. Refine the sauce with herbs, melted cheese or leftover cheese as you like.
Sprinkle with grated cheese and bake for 30 – 40 minutes in 180 – 200 ° C top / bottom heat.
Reading tips: When it’s going fast: Pimp my ready-made dish
For holidays: cakes made from leftover Easter cakes
- 500 g biscuit leftovers (cakes, cookies or muffins also work as an alternative)
- 200 grams of margarine
- 100 grams of sugar
- 200 flour
- 100 liqueurs (eggs, chocolate or cream liqueur)
- 4 eggs
- Chocolate leftovers to taste
- 2 packets vanilla sugar
- 1 pack of baking powder
- fat (and breadcrumbs to the pan)
Finely chop biscuits, cakes, dry cakes and leftover chocolate using a fast mixer. Then mix in the remaining ingredients with the mixer. Grease a cake tin and dust with breadcrumbs or flour. The chef recommends: Bake in 175 ° C top / bottom heat for 50 – 60 minutes.
Reading tips: Magic cake for children
Creamy vegetable soup: After the Easter roast
- Vegetable leftovers (from the sauce, baked vegetables, accessories)
- hot vegetable broth
- cream to taste
The cooking bar user BlueBavaria uses the mushroom vegetables for this, which you add to the frying and which remains in the strainer at the end (after you have strained the sauce). Put this (or oven-roasted vegetables) in a saucepan, pour over the hot vegetable or meat broth and puree with the magic wand. Leave a few pieces whole for garnish, if you like. Then season with salt, pepper and grated nutmeg. Finally add a little cream or condensed milk and you have a delicious vegetable soup.
Tip: To do this, bake bread chips from leftover bread, baguettes or pretzels in the oven. These can be seasoned with garlic or truffle oil before baking.
Apple pie with dry bread in the batter
- 500 g bread, old, also different varieties and wholemeal bread
- ½ liters of milk
- 75 grams of butter
- 3 eggs
- 1 pack of baking powder
- 7 tablespoons sugar
- 5 tablespoons flour
- 150 grams of walnuts
- 4 apples
- 1 shot rom
Cut the old bread into small pieces and cover with milk. Let stand for 30 minutes, stirring occasionally.
Peel the apples, core them and cut them into coarse wedges. Roughly chop the walnuts with a knife and place half in a bowl with the apples. Add a shot of rum, 3 tablespoons sugar and cinnamon and let stand for 15 minutes.
Squeeze out the bread and pour off excess milk. Add the remaining walnuts, 3 eggs, 4 tablespoons sugar, baking powder and 3-5 tablespoons flour to the bread and stir well. The dough should be about the consistency of a thick porridge.
Grease a springform pan with butter and spread half of the batter in it. Place the apple slices with the walnuts on top and press in slightly. Spread the rest of the batter on top. Pour the other half of the dough on top and distribute evenly again. According to the chef’s recipe, all apple pieces should be covered.
Bake the cake in a preheated oven at 175 ° C in the middle of the shelf for about 1 hour.
Especially good: Serve the still lukewarm cake with vanilla ice cream or custard!
Reading tips: One apple a day is healthy
Leftover lasagne: Simply bake everything
- Vegetable and / or meat leftovers
- a little olive oil
- salt and pepper, black
- 200 g sour cream, alternatively crème fraîche or sour cream
- 250 g cheese, grated (eg Gouda or Emmental)
- 9 lasagne plates
For the sauce:
- 2 cloves of garlic, very finely chopped
- 3 tablespoons olive oil
- 500 ml tomatoes, mashed or chopped
- 3 tablespoons tomato puree
- 1 handful of fresh herbs (basil, parsley, oregano)
- salt and pepper, black
Heat the oil in a pan and fry the leftovers briefly. Turn off the stove and place sour cream and 150g of cheese on the vegetables. According to Cefkoch, a little care is required when melting. Mix well with the rest and taste with salt and pepper.
For tomato sauce, fry the very finely chopped garlic cloves in hot oil, glaze with the tomato paste and bring to the boil. Stir in the tomato puree and simmer on medium heat for about 10 minutes. Finely chop the herbs and add them, taste the sauce with salt and pepper and remove from the heat.
Place the leftovers, lasagna sheets and tomato sauce in an ovenproof dish, starting with the leftovers and finishing with the tomato sauce. Sprinkle with remaining cheese.
Bake in a convection oven at about 180 ° C for about 30 minutes. (yes)