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We've all been there. Perhaps you have just cooked a huge holiday meal and are facing a refrigerator filled with leftover bits and pieces. It doesn't even need to be a post holiday refrigerator.
We all come face to face with leftovers from time to time and can feel a bit frustrated in how to reuse them in a delicious way that our families will enjoy.
We may even have family that refuse to eat leftovers. My father is like that. He says he doesn't like leftovers and won't eat them if he knows that is what they are.
Happily I am known as the Queen of Leftovers. There is no leftover I cannot turn into something which may even be more delicious than the initial meal! Seriously!
In a world where many go hungry and food waste is a huge problem, this is a skill we each need to learn to develop. I like to think that with my handy tips and ideas that can be a problem no more for you as well! Leftovers can be delicious too!
With a little bit of inspiration and not a lot of work we can all be good stewards of what we have been given as far as food goes. If you would like to be inspired to do better when it comes to using up your leftover or excess food read on! (If you are interested in some tasty recipes, scroll down)
Whenever you are faced with loads of extras, don't throw them out. Package them into some tightly closed containers, label and then either place them into your refrigerator or the freezer.
This goes for eating in restaurants as well. Always ask for a doggie bag, don't be ashamed to ask. You paid for it. Its yours.
Turn them into tomorrow's lunch. (or even breakfast) Leftover meats and cheeses can easily be incorporated into a salad or a sandwich. I love eating leftover pizza or pasta for breakfast.
Be inventive with your leftovers. Leftover meat or chicken stews make the most delicious pot pies. All you need to do is to reheat them and top with a pastry or some biscuits and bake in the oven. I can guarantee ain't nobody going to be turning them down!
For leftover meat, why not chop it fine or grind it up and use it just like you would use ground beef. I have done this many, many times and it is always enjoyed. In a lasagna or casserole, as a cottage pie, or even for hot sandwiches such as sloppy joes.
Leftover chicken or turkey is never a problem. Chicken is such a versatile protein, if you are like me you will never have a problem using it up. It works wonderfully in salads and casseroles.
Added to gravy it makes an excellent hot sandwich. Its even great on pizza.
We love it in tacos and enchiladas. Every time I cooked a turkey my family was drooling at the thought of the enchiladas I was going to make with the leftovers while they were still eating the holiday dinner!
Leftover fish? That is also not a problem. I often will mince it up, mix it with a cream sauce, or some mayonnaise and grated cheese, perhaps a bit of chopped onion or pickle. Spread onto biscuit dough (like a scone dough), roll it up slice and bake. This is excellent served with a cream or cheese sauce to spoon over. Or even as a side to a bowl of soup.
Leftover vegetables might be a bit more problematic, but if you put your thinking cap on there is no end to what you can do with them.
Potatoes are very easy to deal with. Who does not love fried potatoes, or hash. Just cube your leftover baked or boiled potatoes and fry them in a bit of butter with some onion. Perfect to enjoy with your breakfast eggs, or as a tasty side with dinner.
Leftover mashed potatoes? No problem. Add a bit of finely minced onion and maybe some meat or cheese, shape into patties or rolls, coat in egg and bread crumbs and fry in butter. If you shape and chill them really well, they cook a lot easier and won't fall apart.
Even if they do I can guarantee nobody is going to turn their nose up at golden brown buttery bits of fried potato, mashed or otherwise!
Bubble and squeak is the ultimate leftover vegetable dish! Its just a fancy name for vegetable hash. Just chop everything up, mix it together and then melt some butter in a skillet. Add the vegetables and cook, mashing everything down so that it covers the base of your skillet. Let brown and then carefully flip over to brown the other side. Delicious cut into wedges and served with a poached or fried egg on top!
Cooked ham is wonderful finely minced and then made into Deviled Ham. You can find my recipe for that here. I can promise you that it is incredibly delicious.
Its fabulous served on toasted baguettes or as a sandwich filler. Leftovers made delicious!
I also like to use leftover ham in casseroles. Its excellent stirred into scalloped potatoes or macaroni and cheese. We also enjoy it sliced and fried for breakfast with eggs. Finely chopped and baked in a Quiche it also shines.
Here are a few more ways to help to make your leftovers shine and starve the garbage can! My mother didn't call me the Queen of Leftovers for nothing!
Monday Night Supper
This is quite an old recipe for a delicious casserole you can make with your leftovers from your Sunday roast dinner. Beef, Lamb or Pork are lovely done this way, and you can also make use of any leftover vegetables you might have as well as leftover gravy.
Old Fashioned Baked Hash
Simple and incredibly tasty. Your family is sure to love this tasty combination of leftovers and fresh vegetables.
Leftover Meat Escallope
This delicious casserole makes great use of leftover bits of meat or poultry, vegetables, gravy, etc. A nice tossed salad on the side, and you have a delicious meal that everyone will enjoy and nobody will care if it is leftovers or not! I guarantee!
Greek Casserole
Almost like a lasagna, and a Greek Pastitsio, but using leftover cooked beef. If you don't have any leftover beef, you can use the equivalent in browned ground beef in its place.
Country Style Casserole
This tasty casserole makes good use of leftover cooked rice. Grated carrot, cheese, a good mayonnaise, egg, and some spring onion. Just stir together and bake for a delicious side dish that the whole family will love.
Ham and Cheese Casserole
A quick and easy way to use up bits of leftover cooked ham. With ham, cheese, noodles, and vegetables in a deliciously creamy sauce. With its crispy crumb topping, what's not to love?
Cheesy Chicken Enchilada Casserole
A very family friendly casserole that is very easy to make. Cheese, cooked chicken, (or turkey) tortillas, enchilada sauce, etc. all combine to make a spicy, quick and delicious casserole that everyone will love!
Teriyaki Chicken and Rice
Teriyaki is one of my favourite tastes. You can call this fusion cooking. It is a combination of two of my loves. Fried rice and Teriyaki! You can make it with chicken or turkey, or even ham!
Hot Turkey Poutine
It's your favourite sandwich, but it's not a sandwich. It's poutine!
Chips, cheese, gravy, stuffing and turkey! This is soooo good, I often just buy a small turkey breast roast to cook just so we can have it. You don't get much better than this!
Turkey Hash
Cooked turkey, sweet potatoes, regular potatoes, a bit of spice, some cheese and Bob's your Uncle. A bit spicy and very flavour-filled.
Cheesy Cornbread Turkey Pot Pie
Leftovers from your holiday meal, put together in a very delicious way. I love the cornbread biscuit topping on this fabulous casserole. You can also use chicken, or even a combination of chicken/turkey and ham. Delicious any way!
Proper Ham and Eggs
It doesn't get much better than this. Properly fried eggs accompanied with thick slices of ham fried in butter and toast soldiers. For breakfast or dinner, it always goes down a real treat!
A delicious soup with smoked ham, buttery soft cabbage, vegetables and a flavour-filled broth. The cheese dumplings on top tip it over the edge to heavenly.
Chicken And Ham Pie
This lush pie makes great use of cooked chicken (turkey) and ham. In a beautiful lard/butter pastry, that is in three layers rather than two. (Yes there is an extra layer of pastry in the middle dividing the chicken from the ham.) This always goes down a real treat and nobody minds that they are eating leftover at all!
Slow Cooker Potato & Ham Chowder
This is a hearty soup with beautiful flavours. You get the creaminess from the cream. Saltyness from the ham. Herbiness from the use of thyme and rosemary, and then lets not forget the garlic and the onion. Both are not only flavourful but very aromatic as well.
Broccoli & Potato Casserole
Ham, Leek & Potato Gratin
A tasty gratin that makes great use of leftover baked ham, boiled ham, or cooked ham hocks.. Its delicious! You can also use leftover potato in this, or cook potato specifically. Delicious any way you decide.
Salmon, Broccoli & Potato Gratin
Simple. Easy. Delicious. Economical. If you like Salmon and you like Broccoli and you are wanting delicious supper dish that goes together quick as a wink . . . this dish is for you! You can use tinned salmon or leftover cooked salmon, flaked. Fabulous any way. Pesto adds a special touch.
Broccoli & Potato Casserole
This delicious bake makes great use of leftover baked potatoes. In fact if I am going to bake some potatoes for supper, I always throw a few extra into the oven just so that I can make this tasty casserole the day after!
It never hurts to have already cooked potatoes on tap!
As you can see, leftover food need never be boring or lackluster. There is always a delicious way to present it so that everyone enjoys the leftovers just as much as they did the original meals!
I have pages and pages of leftovers on this blog. What I have shared today is only the tip of the iceberg. If you are wanting even more inspiration just put the ingredient you are looking for into the search option at the top of the page and see what comes up. I guarantee you will discover something delicious, or I'll eat my hat, and I am betting I could even make that taste scrumptious!!
Sometimes even I need additional inspiration on how to use up my leftovers. One site which I have found very helpful for that is Gumbo. You just pop your ingredients into the search window and it finds recipes that you can easily use them in. I love it! Reducing your food waste has never been easier.
With Father's Day just around the corner, Dr Oetker has come up with some really lovely chocolate bakes to please Dad on his special day!
Chocolate Guinness Cake
Adapted from an American cola cake, this great chocolate cake recipe is easy to make, yet incredibly tasty and moist!
Preperation: 20 minutes
Cooking Time: 50 minutes plus cooling
Ingredients
125g salted butter (9 TBS)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)
125ml Guinness (1/2 cup plus 1/2 TBS)
125g self-raising flour (3/4 cup plus 2 TBS)
40g cocoa powder (1/4 cup plus 1 TBS)
½ tsp Dr. Oetker Bicarbonate of Soda
125g caster sugar (2/3 cup)
75ml milk (5 TBS)
1 egg, beaten
1 tsp Dr. Oetker Madagascan Vanilla Extract
50g Dr. Oetker Fine Cooks’ Dark Chocolate, broken into small pieces (2 ounces)
Preheat the oven to 180°C, 160° Fan, Gas Mark 4. Line a 1kg loaf tin with greaseproof paper. Put the butter and Guinness in a saucepan over a low heat until the butter has melted.
Spoon the mixture into the prepared loaf tin and bake in the preheated oven for 50 minutes until risen and just firm to touch. A skewer or cocktail stick inserted into the middle of the cake should come out clean.
Leave to cool for 10 minutes, then carefully remove from the tin. It is delicious served warm as a dessert with a chocolate sauce, or eaten cold.
Hints and Tips:
To add something special to your Chocolate Guinness cake, why not give it a cream cheese frosting to make it look like the pale top of the stout?
Ultimate Chocolate Fudge Cake
Preperation: 40 minutes
Cooking Time: 30 minutes
Ingredients
200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
250g (9oz) plain flour (1 3/4 cup)
275g (9 ½ oz) caster sugar (1 1/2 cups)
300ml (1/2pt) buttermilk (scant 1 1/3 cup)
125g (4 ½ oz) unsalted butter, softened (1/2 cup)
3 medium eggs, beaten
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
5ml (1tsp) Dr. Oetker Natural Vanilla Extract
250g (9oz) plain flour (1 3/4 cup)
275g (9 ½ oz) caster sugar (1 1/2 cups)
300ml (1/2pt) buttermilk (scant 1 1/3 cup)
125g (4 ½ oz) unsalted butter, softened (1/2 cup)
3 medium eggs, beaten
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
5ml (1tsp) Dr. Oetker Natural Vanilla Extract
To Decorate:200g (7oz) Dr. Oetker Fine Cooks’ Dark Chocolate
200g (7oz) Dr. Oetker Fine Cooks’ Milk Chocolate
450ml (3/4 pt) double cream, at room temperature(scant 2 cups)
200g (7oz) Dr. Oetker Fine Cooks’ Milk Chocolate
450ml (3/4 pt) double cream, at room temperature(scant 2 cups)
Method
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line 3 x 20cm (8 inch) Victoria sandwich tins
2. Break the Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove the bowl from the pan of water and leave aside for 10 minutes to cool
3. Meanwhile, put all the other ingredients, except the decoration ingredients, in a large bowl and mix well together until well combined. Beat in the melted chocolate
4. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely
5. To decorate, break the Dark and Milk Chocolate into a large heatproof bowl and melt as above. Remove the bowl from the pan of water and leave to cool for about 20 minutes until slightly warm
6. Whilst whisking the chocolate, gradually pour in the cream, whisking until thick and glossy.
Sandwich the 3 sponges together using 2/3 of the chocolate cream and place on a serving plate. Spread the remaining cream on top and leave in a cool place for several minutes to firm before serving. For a firm finish, chill the cake for 30 minutes before serving
Note: Once chilled, the chocolate cream will set firm. Prolonged chilling of this cake will dry out the texture of the cake. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.
Dark Chocolate Layer Cake
Preperation: 45 minutes plus cooling and setting
Cooking Time: 30 minutes
Ingredients
Dr. Oetker Cake Release Spray
150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
165g (5 ½ oz) plain flour (1 1/4 cup)
175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
75g (3oz) unsalted butter, softened (1/3 cup)
2 medium eggs, beaten
200ml (7 fl.oz) dark beer or stout
For the filling:
200g (7oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
350ml (12fl.oz) double cream, at room temperature
To decorate:
100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
50g (2oz) unsalted butter (1/4 cup)
150g Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
165g (5 ½ oz) plain flour (1 1/4 cup)
175g (6 oz) soft dark brown sugar, free of lumps (14 TBS)
2 sachets (2 tsp) Dr. Oetker Bicarbonate of Soda
75g (3oz) unsalted butter, softened (1/3 cup)
2 medium eggs, beaten
200ml (7 fl.oz) dark beer or stout
For the filling:
200g (7oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
350ml (12fl.oz) double cream, at room temperature
To decorate:
100g (3 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
50g (2oz) unsalted butter (1/4 cup)
Method
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 2 x deep 18cm (7 inch) Victoria sandwich tins with Cake Release Spray.
2. Break the Extra Dark Chocolate into pieces and place in a large heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
3. Meanwhile, put the flour, sugar and Bicarbonate of Soda in a large bowl. Mix together and make a well in the centre.
4. When the Chocolate has melted, scrape into the well and add the butter, eggs and beer. Carefully mix everything together then whisk for a few seconds until thoroughly blended.
5. Divide the mixture between the prepared tins and smooth the tops. Put the tins on baking trays and bake in the oven for 25-30 minutes until risen and firm to the touch. Cool for 10 minutes before removing from the tins and transferring to a wire rack to cool completely. Carefully slice through the middle of each sponge to create 4 equal cake slices.
6. For the filling, break up the Extra Dark Chocolate into a large heatproof bowl and melt as above. Remove from the water and leave to cool for about 10 minutes until warm but not hot.
7. Whilst whisking the Chocolate, gradually pour in the cream, whisking until thickly whipped and glossy.
Use the filling to sandwich the 4 sponges together and place on a wire rack over a board.
8. To decorate, break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and pour in 20ml (4 tsp) water. Heat gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for about 20 minutes to cool to a thick, coating consistency.
9. When the Chocolate starts to thicken, spoon the ganache over the top of the cake, allowing it to drip over the edges. Use a small bladed palette knife to smooth over any gaps and leave to stand in a cool place for several minutes to allow the Chocolate to set.
10. Carefully, slide 2 palette knives or cake slices, one on each side of the cake, to loosen and then lift the cake on to a serving plate.
Note: For a firm finish, chill the cake for 30 minutes before serving. However, once chilled, the Chocolate cream filling will set firm and the ganache with become firm and less glossy. Prolonged chilling of this cake will dry out the texture. If the room temperature is warm when you are assembling the cake, you may find it easier to chill each layer of iced cake for a few minutes before you stack it.
Coconut Chocolate Bars
Preparation time: 30 minutes plus cooling and setting
Cooking time: 40 minutes
Makes: 14
Ingredients:
For the base:
100g (3 ½ oz) lightly salted butter, softened (7 TBS)
50g (2oz) caster sugar (4 1/2 TBS)
115g (4oz) plain flour (3/4 cup plus 1 TBS)
15g (1/2oz) cocoa powder (2 1/2 TBS)
For the topping:
2 sachets Dr. Oetker Egg White Powder
100g (3 ½ oz) caster sugar (9 TBS)
150g (5oz) unsweetened desiccated coconut (2 cups)
1 tsp Dr. Oetker Madagascan Vanilla Extract with Seeds
150g Dr. Oetker Fine Cooks’ Milk Chocolate (scant cup)
Method:
1. Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 20cm (8 inch) square cake tin with baking parchment.
2. Put the butter in a bowl and whisk in the sugar until pale and creamy. Sift the flour and cocoa on top and mix well to make a short, crumbly dough.
3. Press the mixture evenly into the tin to cover the base, using the back of spoon. Prick all over with a fork and bake for 15 minutes then set aside. Reduce the oven temperature to 140°C (120°C Fan, Gas Mark 1).
4. Make up the Egg White Powder as directed on the pack, and whisk until stiff. Gradually whisk in the sugar to make a glossy meringue. Gently fold in the coconut and Vanilla Extract.
5. Pile the coconut meringue on top of the chocolate base and smooth the top. Bake for about 25 minutes until lightly golden and crusty on top. Leave to cool in the tin.
6. Break the Milk Chocolate into pieces and place in a heatproof bowl. Put the bowl over a saucepan of barely simmering water and leave to melt. Remove from the water.
7. Scrape the melted Chocolate out of the bowl using a spatula on to the coconut. Spread the Chocolate to the edge of the tin and tap the tin gently on the work surface to smooth the Chocolate. Leave to cool.
8. Just before the Chocolate sets hard, gently score the top using a knife to make 14 bars – this will make the slices easier to cut up when completely cold.
9. To serve, carefully cut right through the scored Chocolate and lift out the slices to serve.
TIP:
For a richer Chocolate flavour, use Dr. Oetker Dark or 72% Extra Dark Fine Cooks’ Chocolate on top instead of the Milk variety.
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WHISKY AND WALNUT CAKES
Printable Recipe
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WHISKY AND WALNUT CAKES
Printable Recipe
Makes: 6
Ingredients:
Dr. Oetker Cake Release Spray
200g (7oz) plain flour (scant 1 1/2 cups)
2 sachets (2 tsp) Dr. Oetker Baking Powder
100g (3 ½ oz) walnuts, ground (generous cup)
175g (6oz) caster sugar (14 TBS)
2 large eggs, beaten
125g (4 ½ oz) unsalted butter, melted (9 TBS)
90ml (6 tbsp) whisky
45ml (3 tbsp) whole milk
200g (7oz) plain flour (scant 1 1/2 cups)
2 sachets (2 tsp) Dr. Oetker Baking Powder
100g (3 ½ oz) walnuts, ground (generous cup)
175g (6oz) caster sugar (14 TBS)
2 large eggs, beaten
125g (4 ½ oz) unsalted butter, melted (9 TBS)
90ml (6 tbsp) whisky
45ml (3 tbsp) whole milk
To decorate:
125g (4 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g (1 ½ oz) unsalted butter (3 TBS)
6 walnut halves
This recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.
For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.
125g (4 ½ oz) Dr. Oetker Fine Cooks’ 72% Extra Dark Chocolate
40g (1 ½ oz) unsalted butter (3 TBS)
6 walnut halves
Method- Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly spray 6 x mini loaf tins with Cake Release Spray and arrange on a baking tray
- Sift flour and Baking Powder into a mixing bowl, and stir in the ground walnuts and 100g (3 ½ oz) sugar. Make a well in the centre. Gradually mix in the eggs, melted butter, 45ml (3tbsp) whisky and the milk to form a well blended, thick batter
- Divide the mixture between the loaf tins, smooth the tops and bake in the oven for about 20 minutes, until risen, firm to the touch and lightly golden
- While the cakes are cooking, put the remaining sugar in a small saucepan with 45ml (3 tbsp) water. Heat gently, stirring until dissolved, then bring to the boil and cook for 3-4 minutes until slightly syrupy. Remove from the heat and stir in the remaining whisky
- Once the cakes are cooked, skewer each one a few times and spoon over the hot whisky syrup. Leave to cool completely in the tins
- To decorate, turn the cakes out of the tins and place on a wire rack over a board or plate. Break the Extra Dark Chocolate into a small, heavy bottomed saucepan. Add the butter and 15ml (1 tbsp) water. Heat very gently, stirring occasionally, until melted together and smooth. Remove from the heat and set aside for a few minutes until the mixture is of a thick, coating consistency
- Carefully spoon the Chocolate icing over the tops of the cakes allowing it to drip down the sides. Place a walnut half in the centre of each and leave to stand in a cool place for several minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
TIPThis recipe makes 6 chunky, deep-filled mini loaf cakes, but if preferred, divide the mixture between 8 mini loaf tins and cook for slightly less time to make smaller cakes.
For a firm chocolate icing, chill the cakes for 30 minutes before serving, however the chocolate icing will lose its shine if it gets too cold.
Dr. Oetker Natural Flavours and Extracts have a new and improved recipe which makes them easier to add into your cake and cupcake sponges, icings and chocolate. From Madagascan Vanilla to Sicilian Lemon, we have searched the globe to find unique provenance for flavourings and extracts that deliver the most delicious taste. For a more intense flavour try our Madagascan Vanilla Extract with Seeds or our specially selected Vanilla Pods. Our new Limited Edition Flavour gives you the chance to try something different in your baking.
For creative recipe ideas using the Dr. Oetker home baking range, visit their Recipe Search page, where you can also find helpful hints and tips and browse their collection of recipe books.
The Dr. Oetker range of Chocolate Bars, Chips and Chunks are perfect for adding a superior Chocolate taste and texture to all your home baking. Dr. Oetker Fine Cooks' Chocolate is perfect for cooking as it melts smoothly and evenly and is ideal for use as an ingredient, covering or decoration. Our Chocolate range also includes delicious Chocolate Chips and Chocolate Chunks, which are designed specifically for baking and retain their shape when baked.
For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.
For creative recipe ideas using the Dr. Oetker Chocolate range, visit their Chocolate Indulgence page, where you can find their most tempting collection of recipes, as well as helpful tips for baking with chocolate.
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