Don't compost scraps yet

WASTEBUSTERS

Last updated 12:09 11/02/2014

Relevant offers

In the South

Recognition for children's charity baker Successful solar heating stories told Turning waste into big business Free books spread adult literacy word Netball stalwart leaves the court Awards recognise stellar work in community Senior athletics post comes south Tree lucerne a vital backup for kereru South's largest pilot whale stranding Local growers take top lavender prize

Reducing waste from the kitchen doesn't necessarily mean composting your scraps. There are plenty of ways to make use of scraps and stale leftovers in your next meal. Here are three ideas we like:

Vegetable stock - You can put vegetable scraps in the freezer until you have enough to make stock (about half of a large potful). Just thaw when ready and boil the scraps in a pot with water, salt and pepper. Let simmer for at least one hour (the longer you simmer the more intense the taste) and strain.

Meat stock - Put bones and vegetable scraps into a roasting pan with salt and pepper. Roast in the oven at 200 degrees Celsius, until the bones are well browned. Drain off fat and transfer to a pot of water and bring to the boil. Simmer for at least three hours, strain and enjoy.

Stale crackers and chips - Refresh these by spreading them in a single layer on a baking tray and baking at 150C for about 5 minutes. Allow to cool and then seal in an airtight container.

For more waste information, contact your local council or environment centre. To join Wastebusters, email southlandwastebusters@gmail.com

Ad Feedback

- The Southland Times

Comments

Special offers

Featured Promotions

Sponsored Content