Because saving money this Christmas doesn’t have to cost the Earth…
By Anila Babla
Ahh Christmas, a time for sharing, caring, giving and… feasting! We hope you had a great time yesterday and got a chance to sit down with family friends and enjoy a good hearty meal and great conversation. But think twice before you toss your Christmas leftovers today and save them for these tasty treats…
Too much cream and no more Christmas pud? Make our mousse, inspired by Italy’s dedication to espresso! It’s dead simple!
2 tbsp ground coffee
1 tbsp golden/corn syrup
1 tbsp hot chocolate
300ml double cream
How to do it
Use a glass bowl over a saucepan of water to melt the coffee syrup and hot chocolate powder, and allow to cool. Meanwhile, whisk the cream in a big bowl until soft peaks form. Add the cooled mocha mix to the cream, and spoon into espresso cups. Allow to chill before serving.
Fondue: the ’70s classic dish has seen something of a renaissance in recent years with our love for all things vintage. If you have unappetising cheeseboard leftovers and alcohol, don’t worry. With a nod to the Swiss, make a tasty alpine fondue to keep warm and toasty on a winter evening!
250g Gruyère (traditionally of course, Swiss cheese is used but you can use other varieties for a different flavour)
200ml white wine/cider
1 clove garlic, black pepper, nutmeg
To serve: raw veg, day old bread, cooked meats.
How to do it
Remove rinds from hard cheeses and finely grate using a food processor. With the softer varieties, crush or mash into smaller chunks. Using a glass bowl over a saucepan of water, melt the cheese and cider/white wine, adding 100ml of liquid for every 250g of cheese. Add a little black pepper/nutmeg to taste and the crushed garlic. Stir until smooth and serve immediately with chunks of bread, cold meats, vegetable crudites, or even leftover roast potatoes. Dip in!
Use your leftovers and your imagination to make these Spanish inspired bitesize morsels of yumminess!
200g leftover turkey
100g leftover ham
Leftover veg e.g. spinach, peppers
Aioli (garlic mayonnaise)
How to do it
Lightly toast one inch chunks of leftover bread. Add a blob of sauce/condiment of your choice, and then top with a thin slice of ham and turkey or finely chopped vegetables. Aioli works well with the meat, while leftover tomato/bechamel sauce works nicely with the vegetables. Add a little pepper, sprinkle with breadcrumbs, and toast further if you want to add a little crunch. Drizzle the plate with a little olive oil – yum!
Here comes the science bit…
GC articles show you one of four ways (the one in bold) to live greener…
Image downloaded under a Creative Commons licence from iwa4.