MyDine have teamed up with Rakeem Omar from BBC WM to put together 4 simple recipes to cook during lockdown. Make cooking more fun and easy with foods you have left over in the fridge, freezer and cupboards!
As the UK enters its second week of lockdown due to Coronavirus (COVID-19), many of us are running out of new recipes to cook.
We have taken the 4 most common leftovers, and the most purchased foods in the UK and given you simple recipes on how to use them separately and together to create tasty meals and reduce food waste during the COVID-19 lockdown.
Potatoes – Wedges
Potatoes are one of the most commonly purchased and wasted foods in the UK. Due to their ease of cooking, yet short shelf life they are one of the nations favourite, yet wasted starches. A simple way to use up left over potatoes is to make homemade wedges, a perfect accompaniment to have on the side of a hearty main meal.
- Large potatoes
- (Optional) Cheese & Paprika
Potato Wedges Recipe (Serves 4):
- Preheat your oven to 200˚C/400˚F or Gas Mark 6
- Boil a large pan of water and add a pinch of salt
- Keeping the skin on, scrub/pick any sprouting roots or dirt from your potatoes
- Chop 8 large potatoes into wedge shapes (quarters)
- Par-boil potatoes for 6 to 8 minutes
- Transfer your par-boiled potatoes to a roasting tray and add salt, pepper, fresh thyme and rosemary.
- Oven roast for 20 to 30 minutes until golden brown on the outside.
- Tip: Jazz up your wedges by adding grated cheese and paprika 3 to 5 minutes before taking out of the oven.
Bread – Bread & Butter Pudding
With bread being bought by 99.8% of British households, yet we waste 900,000 tonnes of bread every year in the UK. With the Coronavirus outbreak causing many Britons to purchase this well-loved staple to maintain household food supplies during lockdown. To prevent wasting bread, here’s our Caribbean-style Bread & Butter pudding.
Caribbean-Style Rum Bread & Butter Pudding Recipe:
- 8 to 10 slices of bread
- 250ml Semi-skimmed Milk (Soy or Almond milk for animal free alternative)
- 300ml Double cream
- 1 tablespoon Cinnamon
- 50g Caster sugar
- 50g butter
- 3 large eggs and 1 egg yolk
- Vanilla extract or pods
- (Optional) Bananas
Recipe (serves 6):
- Pre-heat oven to 180C/160C or Gas Mark 4
- To make your custard mix heat the milk, cinnamon, cream in a saucepan
- In a separate jug, whisk the eggs and yolk with the caster sugar
- Slowly pour the milk and cream mixture into the eggs and caster sugar mix. Note: Pour slowly to prevent your mixture from curdling.
- Butter an ovenproof dish to prevent sticking.
- Choose whether you want to remove or keep the crusts on the bread slices, then butter both sides and cut into triangles.
- Place half of the bread triangles in the bottom of the dish so they slightly overlap
- If you wish, add sliced bananas
- Repeat the bread layering process until your baking dish is full
- Pour your custard mix (milk, cream, sugar & egg mix) over your layered bread
- Leave to soak for at least 20 to 25 minutes
- Bake for 35 to 40 minutes until golden brown and puffy
- 100g butter
- 50g dark brown sugar
- 5 tablespoons double cream
- 3 tablespoons of dark rum
Add the rum, butter and sugar to a saucepan and melt over a medium heat. Whisk in the cream slowly to prevent splitting and simmer for 2 minutes until golden brown.
Bananas – Smoothie
Bananas are one of the UK’s favourite fruits as they are high in potassium and helps protect against many diseases such as blood pressure and heart disease. Bananas are purchased frequently, but like most fruits and veg, have a very short shelf life. Here’s a simple banana smoothie recipe to keep your body fit and healthy to fight Coronavirus.
Banana Smoothie Ingredients & Recipe
- 100g fat-free Greek-style yoghurt
- 1 or 2 small bananas
- 175ml skimmed milk (Almond milk or Soya milk)
Add the yoghurt, bananas and milk into a food processor and blend until smooth.
Tips to jazz it up: Increase the health benefits to your smoothie by adding fresh or frozen summer berries (strawberries, blueberries and seedless cherries); as well as chia or flax seeds.
Cheese – Antipasto Platter
Many of us love cheese, but all too often we run out of things to do with it. Whether it’s grating, melting or mixing cheese into a meal. We’ve got a simple, no-cook, Italian style sharing cheese option for you, called an Antipasto platter.
Antipasto Platter Ingredients
- Leftover Cheeses such as: Stilton, Brie, Cheddar, Camembert, Goats Cheese (and other cheeses you have left in your fridge).
- Cured meats such as: Prosciutto, Pepperoni, Salami, Spanish chorizo, Pepperoni, Pastrami and Lardo.
- Small bowl of olive oil
- Small bowl of balsamic vinegar
- Black and green olives
- Bread sticks
- Sundried tomatoes
- Crackers or baguettes
Simply place on your chopping board or plate and let everyone pick what they like!
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