After the weekend, we often have lots of leftovers. I usually spend Monday making a stock from the bones of a Sunday roast, fill lunchboxes with leftover veg and grains and plan an easy weekday dinner using cold meat. Tuesday night will be lamb wraps made from the remaining lamb from Sunday lunch.
But here's a new idea that I picked up from the Thermomix Coffee Talk I hosted last week. We learnt all sorts of ways to make our kitchen more sustainable and this was my favourite;
Savoury Vegetable Breadcrumbs
Keep all your potato and vegetable peelings (you'll need about 300g, which could take a couple of days)
My friends may have heard me talk about it one too many times so I think I need to explain just why I love my Thermomix so much. Basically it has revolutionised my cooking as well as helped me manage my kitchen and larder in a much more sustainable way.
So, healthy recipes….
It makes light work of recipes that I used to avoid because they were too complicated. Cauliflower rice and curry dishes for example. With the Thermomix, you can whiz the cauliflower into rice, pop it into a steamer basket and suspend it within the Thermomix while the curry or casserole cooks in the bowl below. In fact, you can steam all sorts of vegetables or protein in the steamer tray or basket...