Page 57 - Phonebox Magazine September 2015

We throw away more than 30 million tons of food waste
bananas. Simply mash up your bananas, add 1/3 cup of melted butter, 1 teaspoon of baking soda, a pinch of salt, 1 cup of sugar, a beaten egg, 1 teaspoon of vanilla extract and 1 and 1/2 cups of plain flour. Bake for one hour at 175 °C and your banana bread is ready!
There always comes a time when our vegetables are sitting in the fridge looking quite unhappy, but they’re often absolutely fine to make into stock cubes. Boil them down, fill an ice cube tray with the stock and freeze it. When you’re next making a soup, gravy or curry, add some of your homemade frozen stock cubes for extra flavour. Instead of getting into a pickle with your fruit and vegetables, make one! Preserves and pickles are the perfect way to re-use these foods. Generally, a pickling liquid made of vinegar and water can be poured over the vegetables and put into a jar; it will keep for months. Alternatively, boil down fruit such as gooseberries to make some wonderful jams, which will also last in your cupboard for several weeks.
Finally, if you’re feeling full after your roast dinner, don’t bin the chicken! Cut off the remaining meat and pop it in an airtight container in the fridge. You can use it for tomorrow’s sandwiches or turn it into a soup with your frozen vegetable stock cubes!
So - remember - think before you bin it and turn your food waste into tasty treats! It’s not only a good way to save money and help halt climate change, but it’s also a big step towards getting the kids involved in cooking too.
POLISH and Eastern European Restaurant in Newport Pagnell 8 St John Street, Newport Pagnell MK16 8HN
For the first time is honoured to present some of our dishes at
The Big Olney Food Festival on 12th September 2015
We will serve:
• Stewed British beef roulade with hunter’s sausage, bacon, pickled cucumber and mustard, served with red cabbage and homemade potato dumplings.
• Potato pancake with Goulash served with touch of sheep cheese and sour cream.
• Handmade Polish dumplings stuffed with the best meats sprinkled with smoked bacon lardons. • Stuffed cabbage leaves with minced meat and rice in tomato sauce (gluten free).
Vegetarian Options:
• Ukrainian borscht - beetroot soup with vegetables (gluten free).
• Potato pancakes with mushroom sauce.
• Handmade Polish dumplings stuffed with creamy cottage cheese and mash potato.
Would you like to try something unique?
Visit our restaurant Mon-Fri 12.00 - 22.00, Sat 09.00 - 22.00 • To book a table call 01908 616080 • www.theeasthouse.co.uk
Phonebox Magazine 57