There’s something about spring that makes us crave a fresh start and start clearing the clutter around the house and in the kitchen.
This season, instead of mindlessly chucking out the odds and ends hiding in the fridge and pantry, it’s time to take a second look. Some of those almost-empty containers and past-their-prime items have more life in them than we think.
Take, for example, that half-used tub of yoghurt or sour cream. Whether it’s a modest spoonful or up to a quarter cup, it often sits forgotten until it’s no longer salvageable. But that creamy dollop is a kitchen gem in disguise.
In sweet dishes, yoghurt or sour cream gives scones, quick breads and pancakes a moist lift and pleasant bite. Add it to muffin or cake batter in place of some of the liquid for a tender crumb and subtle tang. It’s also a magic ingredient in dressings, try combining it with lemon juice, mustard and chopped herbs for a quick spring salad drizzle.
If you’ve got a little more to work with, whisk it into pasta sauces to add a silky finish, stir it through mashed potatoes in place of milk and butter, mix with horseradish or garlic for a punchy aioli-style sandwich spread, or make an avocado herb yoghurt sauce. That extra bit can also be used to make quick flatbreads or yoghurt-based pizza dough or simply dolloped over a home-made pizza as a tangy topping that cuts through rich flavours.
Beyond the dairy drawer, many of us are guilty of letting stale cereal or crackers go to waste. A lack of crunch doesn’t mean a lack of potential. Slightly soft cornflakes or rice puffs can be toasted in the oven to revive their snap, then used as a crunchy topping for baked fruit, a crust for chicken or fish, or folded into home-made muesli bars. Stale crackers can be blitzed into breadcrumbs and frozen for future schnitzels or used in place of breadcrumbs in meatballs or vege patties.
And what about that near-empty jar of mustard, pesto, chutney or mayonnaise? Rather than binning it, add oil and vinegar to the jar, pop the lid on, and give it a shake - you’ve just made a no-fuss flavour-packed dressing. These jars also make excellent sandwich sauces or base layers for toasties and wraps.
So this spring, when you’re clearing out the kitchen, a little creativity can turn forgotten food into something delicious and reduce waste while you’re at it.
Avocado herb yoghurt sauce
Ingredients
1 cup Greek yoghurt or plain yoghurt
½ a ripe avocado
¼ cup packed parsley and coriander
1 spring onion, sliced
2 Tbsp lemon juice
1 tablespoon extra virgin olive oil
1 clove garlic, minced
¼ tsp salt
Freshly ground pepper (optional)
Method
1. Combine ingredients into a vessel that fits your stick blender. Blend until smooth.
2. Add pepper to your taste.
3. Drizzle over wraps, on roast vegetables or salads. Store in a jar in the fridge for up to 3 days.
Tip
You can also use a blender or mini food processor to make this sauce.
