Ultimate modern reference guide to storing, using up and making the most of each ingredient in your fridge, pantry or fruit bowl.
What have you got that needs using up? Open your fridge or pantry, check what’s in your fruit bowl, then dive into these pages to turn whatever ingredients are on hand into delicious meals, side dishes, condiments and baked goods.
This timeless resource is packed with ideas and advice for reducing food waste and making great meals with what you already have, whether that’s half a jar of tomato paste, a handful of green beans that have seen better days or a whole cauliflower that looked beautiful at the shops but now gives you the guilts.
You’ll find waste hacks, storage tips, swaps and shortcuts for more than 150 common vegetables, fruits and kitchen staples, as well as hundreds of recipes from the popular Cornersmith Cooking School. The Food Saver’s A-Z is your new best friend in the kitchen.
Learn how to make spring greens medley from The Food Saver’s A-Z!
This is a clean-out-the-fridge recipe to use during spring, when all the greens you bought have a short lifespan but you went out for dinner two nights in a row. Use all those greens here – peas, snow peas (mange tout), lettuce, asparagus, silverbeet (Swiss chard), baby spinach, watercress, broccoli florets, chopped green beans. It’s light, clean and a perfect springtime meal. Serve as a side with a baked fish, a roast chicken, a frittata or Green Things Fritters.
Spring greens medley
Serves: 4
Spiced Caramel & Almond Mini Loaves
Ingredients
You’ll need 500 g (1 lb 2 oz) of any spring greens, so get out the scales and empty out the crisper. Thinly slice lettuce, spinach or silverbeet and cut asparagus into bite-sized pieces.
Method
Heat ¼ cup (60 ml) extra virgin olive oil in a frying pan over low heat, then sauté ½ diced brown onion, ½ sliced leek or 2–3 sliced spring onions (scallions) for 2–3 minutes, then add 3 sliced garlic cloves. Add the greens, a generous pinch of salt and ½ cup (125 ml) water, stock or white wine. Simmer gently, covered, for 5–15 minutes, until everything is cooked. Taste and adjust the seasoning with salt and a good grind of black pepper.
Transfer to a serving plate, drizzle with a little more oil and top with any chopped herbs that need using. You could also crumble some goat’s cheese and/or shave some parmesan on top.
— The Food Saver’s A-Z by Alex Elliott-Howery and Jaimee Edwards (Murdoch Books) is out on the 5th of October.
The Food Saver's A-Z
The essential Cornersmith kitchen companion
Ultimate modern reference guide to storing, using up and making the most of each ingredient in your fridge, pantry or fruit bowl.
What have you got that needs using up? Open your fridge or pantry, check what's in your fruit bowl, then dive into these pages to turn whatever ingredients are on hand into delicious meals, side dishes, condiments and baked goods.
This timeless resource is packed with ideas and advice for reducing food waste and making great meals with what you already have, whether that's half a jar of tomato paste, a handful of green beans that have seen better days or a whole cauliflower that looked beautiful at the shops but now gives you the guilts.
You'll find waste hacks, storage tips, swaps and shortcuts for more than 150 common vegetables, fruits and kitchen staples, as well as hundreds of recipes from the popular Cornersmith Cooking School. The Food Saver's A-Z is your new best friend in the kitchen.
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