Having suddenly experienced an epiphany about how much food we’ve been wasting – I’ve been discovering ways to use up food that would usually end up in the bin. Check out my potato peeling crisps, food waste soup and home made focaccia – they’re all delicious!
This cake is a take on Nigella’s clementine and almond cake, but instead of using whole fruit, we’ve been saving up our orange and lemon peels from the past week. All you need to do, is to boil the skins of the fruit for 30 minutes until they are lovely and soft. Then blitz them into a fine pulp. Now add them to any plain cake recipe you want jazzing up.
For example, you could make a classic Victoria sponge and add the peel and a simple butter cream icing. Or how about trying a Spanish orange and almond cake with a runny icing glaze.
As you can see in the picture to the right, I’ve even added carrot peeling and raisins to the mix for a more classic carrot and orange cake. The cooked peel adds a beautifully moist and zingy quality that fruit juice alone cannot fulfil. Either way, it’s a perfect way to use up your old peelings and can even count as one of your five a day!
Having met Anna Pitt at Sesi Wholefoods on Monday, I’ve been experimenting with meal ideas created from food waste. I’ve started taking my food waste bin seriously and delving in to discover new and exciting recipes. Many important vitamins and minerals are thrown away when you peel and trim vegetables as most of the nutrients lie just under the skin. If you have to peel instead of just a good scrub, you can save these peelings for use later on.
For example food waste soup. This is an easy introduction (after potato peeling crisps) to using your leftover peelings and reducing food waste. I cooked a chicken earlier in the week, then used the bones to make the best stock ever. I’ve been saving all my peelings, skins and veggie odds and ends in a Tupperware in the fridge, and today was the moment of truth where I combined everything that would have usually just gone in the bin.
After thoroughly washing my veggie waste (potato and carrot peelings, some onion and garlic skins, celery leaves and spring onion tails), I pressure cooked them in the chicken stock I had made earlier. Then I simply blitzed it all with the hand blender!
The results weren’t exactly a gastronomical revolution, but perhaps more importantly, a nutritious and hearty Winter soup that would go well with any home made focaccia.
I was pleasantly surprised, a dollop of crème fraiche, natural yoghurt or indulgent cream would bring this soup alive!
As all the ingredients were heading for the bin – this soup could almost be considered FREE!
If you like this recipe check out my orange and lemon peel cake – it’s delicious and passed the kids party test.