Using left-overs from your recipes

Some recipes require only the egg whites, some only the egg yolks, some only half of the pot of cream you just bought…  Most of the time, these left-overs end up in your bin or resting in a plastic tub for weeks… With the prices of food what they are, you can’t really afford waste. Here are some ideas for recipes with these kind of leftovers.

Egg Whites: You can make amazing tasty meringues, crispy on the outside and soft inside, with a very simple recipe: Weigh your egg whites, whisk them and add during whisking the same amount of sugar. When it’s firm and shiny, stop whisking and add the same weight of icing sugar, incorporate it with a wooden spoon. Lay little bits of this mixture on a tray. Cook it in a very very low oven (90-100°C) for about an hour (depends how big are your meringues) or until you can press the meringue without it to break.

Egg Yolks: I have the most amazing recipe of (kind of) crème brûlée ever! It’s dead simple and really quick to prepare. In a pan, pour 150ml of milk and scrape in a vanilla pod. When it arrives to the boil, remove from the heat and add 80g of sugar (or less if you like it less sweet). Leave the mixture to infuse for 5 min. Meanwhile, whisk 3 egg yolks with 150ml of double cream, add the vanilla milk with the vanilla pod removed and pour the mixture into 4 individual ramequins which can allow being put in the oven at high temperatures. Put them in a tin, half filled with water and put it in the oven at 180°C for about 20-30 min. Allow them to cool down and put them in the fridge. This recipe is really nice because you can use your egg yolks, cream and milk left-overs. You can change the flavour as well (crushed nuts, pistachio paste, chocolate…). I usually serve it with a tiny meringue and a layer of homemade caramel sauce on the top (don’t try if you’re on a diet).

You can make delicious pasta carbonara, tasty quiches with you egg yolks as well.

Cream: well, anything really; quiches, pasta and mushroom with a bit of mustard, chocolate truffles, a chocolate sauce, mixed with milk and chocolate, you can have the most amazing hot chocolate you ever tasted.

Milk: rice pudding (recipe in an older post), hot chocolate, confiture de lait (basically the French “dulce de leche” just AMAZING, we call it ‘milk jam’, it’s just milk with sugar and vanilla cooked for ages in a pan… Recipe to follow!

I hope these ideas are going to help you to use your leftovers in amazing tasty dishes.

Mylène

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