Recipes with Leftovers

RECIPES WITH LEFTOVERS

HOW TO RECYCLE LEFTOVER FOOD

Left over meat :

•The lemony meat, you can let it boil for 2-3 next time in red sauce and thus become red. Accompany it with something different from the previous day and the new food is ready.

•Various meat pies (we can replace the meat mentioned in the recipe with another type of meat), such as Wreath pie or Meat pie with Easter lamb

•Juvetsaki with noodles (if our meat is not roasted, we add a little sauce. Boil the noodles, add the meat, sauce and grated cheese and put it in the oven

•Make croquettes. Make one batter simple, mix in your cut meat and fry.You can also see the recipe for chicken meatballs to get ideas or the Chicken croquettes .

•The burgers of one day, they can easily become another food, if the next day we serve them in a red sauce, like soujukaki. They can also be put in buns and become sandwiches or hamburgers.

•If left over boiled chicken breast, make a trahana and a little while before the trahana is ready, throw in chopped pieces and it tastes perfect.

•If you have leftover mincemeat from last night's spaghetti with mincemeat, make it minced meat with eggs or pour it over French fries . Even what's left of your turkey, the bones, don't throw them away. You can to make up a superiority soup .

Implementation

To make the velouté lentils, put the leftover cooked lentil soup in a blender and puree.

The density of the velouté depends on the liquids we add or remove.

For a more velvety, smooth texture, pass the veloute through a fine sieve.

Serve the lentil velouté in warm bowls, drizzle with a little olive oil and sprinkle with chopped crispy bacon or prosciutto.

For the crispy prosciutto

Spread the slices of prosciutto on non-stick paper, put on a baking sheet and bake at 200 degrees C in the air, for about 10 minutes until they are golden brown.

Let them dry and cool on absorbent paper. We break it into small pieces.

Garnish salads or soups.

SALTY CAKE WITH ...WHATEVER I FEEL LIKE

Recipe ingredients: • 1.5 slices of turkey • 2 slices of pork with 1-2 baked potatoes and onions • 2 pieces of beef with wine and chestnuts

Ingredients from my fridge and cupboards: • Flour (250 g ) • Capers (1 teaspoon) • 2-3 olives • 1 pepper • 150 gr . slice • A little pecorino • 1/4 of the standard package of butter • 1 onion (fresh if available) • 200 gr . yogurt (if there is none, add milk) • 1/2 glass of milk • 3 eggs • A little salt (depends on the cheeses and how salty we want it) • Pepper

Implementation:

• Chop all the ingredients.

• in a saucepan and melt it over low heat. After it melts, add the onions and let them fry lightly on a low heat and then leave them aside to cool.

• Put the flour in a bowl and mix it with the yogurt and milk. Then add the eggs. When they are mixed and cooled, add the onions together with the butter.

• Mix and then add the rest of the ingredients. Pour the mixture into 2 non- stick oblong cake tins, after having greased them with oil and a little flour.

• Put them in a preheated oven at 180 degrees (air) for 45-50 minutes.

• Take it out of the molds to cool a little and cut as desired.

• My recipe can be combined with... wine, raki, ouzo and tomato as appetizers or for breakfast and snacks at school and at work.

HARLEM CAKE

Ingredients :

Stuffing:

•Various boiled meats (preferably white-boned) about 150 g .

• Boiled or salad vegetables about 200 g .

• 1 teacup of wine, preferably white

• A teaspoon of oil

For the béchamel :

• 1 teacup warm fresh or diluted evaporated milk / or half a cup of yogurt mixed with half cup of warm water

• 2 tablespoons of butter

• Flour as much as possible

• A little salt and a little pepper

For the sponge cake:

• 1 cup breadcrumbs or coarsely ground nuts

• 2-3 tablespoons of leftover salad liquid

• Oil for the pan

Implementation:

Stuffing:

Cut the ingredients into bite-sized pieces and saute them all together in the oil, in a pan and medium heat.

We extinguish them with the wine and before it evaporates completely we remove them from the fire.

Grease the walls of a medium deep pan (for 4-5 servings). Mix the bread crumbs or nuts with the salad liquid and spread it on the greased baking sheet. Spread the filling on the sponge cake.

Bechamel :

Melt the butter over medium heat in a wide saucepan.

First, add 2-3 tablespoons of flour and mix the ingredients well. Lower the temperature and gradually add the milk or diluted yogurt, stirring constantly until the mixture becomes a smooth and uniform cream. Add salt and pepper and immediately pour the filling into the pan. We sprinkle. the cream with a little oil and bake at 180 degrees for 40 minutes. Good appetite!

Advice:

Depending on the milk or yogurt to be added, more flour may be needed for the cream. We check according to our preference and increase the milk or flour, always aiming for the uniformity of the cream.

My recipe can be paired with......any green salad, white wine and sweetened with vanilla or citrus ice cream.

The recipe is called Harlem Cake because everyone can choose the filling put whatever materials he wants and combine them as he wants! From meats, cheeses and vegetables to legumes and fish!

NEVER THE SAME PIE

Implementation:

Ingredients:

• Whatever leaf you have at home (kadaifi or crust)

• Leftovers from a roast or casserole chicken

• One or two or all of the following:

• A leek

• A dry onion

• A couple of green onions

• A cup of mushrooms

• 2 cups cheese (whatever you have at home -ideally one white, one yellow)

• 1 cup yogurt or cream cheese or sour cream

• Two eggs

• A glass of milk

• A glass of white wine (optional)

• Butter or oil for the foil

• Black sesame seeds (optional)

• Salt

• Pepper

• Nutmeg (optional)

• Butter or oil a dish in which we usually bake pies. We follow the instructions on the foil package and place half the amount on top and half on the bottom (oiling or buttering

• considering). In a pan we place our vegetables and a little oil until they soften and add the chicken that we have cut into small pieces. Leave for a minute or two, mixing them to become one.

• If you want, add a glass of white wine, salt, pepper and a little nutmeg. Leave a little aside (5 minutes so the mixture is not hot) and then add the cheeses and yogurt or cream cheese or cream.

• Then we spread the mixture on the bottom layer of leaves. If it is a kadaifi sheet, put half on the bottom and the rest on top. If we use a sheet of crust , fork the sheet to make small holes.

• Mix the two eggs with a cup of milk and pour over the pie so that the liquid goes everywhere. If the liquid does not reach, pour a little more milk on top. Take the pie out of the fridge for half an hour, add the black sesame seeds

• from above and place in a preheated oven at 180 degrees in the air covered with aluminum foil.

• Bake for about an hour and uncover the last quarter so that our pie gets color.

• Once our pie is baked, let it rest for 10 minutes before cutting it. Good appetite!

• My recipe can be combined with... ...any salad!

ITALIAN RECIPE FOR LEFTOVER RICE –“Arancini

”

Arancini are a very simple and classic Italian recipe for leftover rice from the day before. The name (oranges) comes from the shape and orange color they acquire from frying. The idea is that we use any rice or risotto (e.g. white, with seafood, with vegetables , etc. ) shape it into balls and fry it, essentially making rice croquettes .

Implementation:

We can either use yesterday's (or the day before) rice as it is or enrich it. E.g. if it is white, we can add boiled/cooked vegetables (such as peas, pieces of carrot, zucchini, broccoli , pumpkin, etc.) chopped fresh tomato and pepper.

In any case, add to the rice grated cheese (ideally mozzarella ) because it helps to bind the oranges better.

We form into balls – big enough to fit in our joined palms. So that the rice does not stick to our hands, we have a bowl of cold water next to us and every time – before we touch the rice – we wet our hands

Ingredients :

Dip the rice balls in the batter and fry them in hot oil, turning them so they cook on all sides. As soon as they turn brown, they are ready!

My recipe can be paired with.....any green salad, white wine and sweetened with vanilla or citrus ice cream.

Implementation: Sauté the onion with a little salt. Add 1 tablespoon of herbs and deglaze with wine. Add the petimezi to caramelize the onions. Add the boiled grape beans and as soon as they boil, add the diced tomatoes. Boil on low heat for about half an hour and serve with a spoonful of katiki . My recipe can be paired with......any grilled meat, chicken or fish.

BREAD FILLED WITH VEGETABLE PAN AND HOME MIX OF SPICES

Recipe ingredients

For the spice dough

500 grams of country flour

500 g all-purpose flour

1 tbsp spice mix

2 sachets of dry yeast

1 tbsp sugar

1½ kg. salt

250 g soft butter

2 eggs

1 fl. milk

1/2 fl. water (approx) juice of 1 orange

2 tbsp Sesame seeds egg solution

For the leek stew

350g pork leg cut into small bites

5 tbsp olive oil

1 tbsp spice mix

1 small dry onion sliced

2 leeks (optionally blanched), sliced

2 fl. coarsely grated cabbage

1 apple with its skin cut into small squares

1/4 fl. cognac salt

150 g cephalotiri cut into small squares

Implementation

Mix the flour, spice mix, sugar and yeast in a bowl. Add the softened butter and gently knead until the flour and butter become like crumbs. Make a well in the flour and add the eggs, juice, (dissolve the salt in the milk) and milk and knead. Add a little water until the dough is soft, smooth and comes off the sides of the bowl.

Put it in an oiled bowl and cover it well. Let the dough rise and double in volume for about 1 hour and 15 minutes. If it is near a hot spot it swells quickly. Otherwise leave it on the counter to double in more time. In the meantime, prepare the filling.

For the fried leeks

Heat the olive oil in a deep frying pan and brown the pork for 10 minutes over medium to high heat, turning it regularly. Add the sliced onion and the leek. Saute them for 5', add the cabbage and the apple, saute for 5', sprinkle with the spice mixture and extinguish with the cognac. Let the fried leeks drink all their liquid. We salt. Finally, remove from the heat, add the kefalotiri and let it cool well.

We empty the dough on the counter, divide it into two equal parts. Roll out each piece of dough with your fingers or a rolling pin into a thick oblong sheet. Spread the filling leaving 2 cm of space all around. Roll the bread. Put it on a baking sheet sprinkled with flour. Similarly, we make the second loaf. Cover with a clean towel and let them rise again for 35-40'.

Brush with egg solution to make the bread shiny and sprinkle with sesame seeds. Bake the stuffed breads in a well preheated oven at 180ºC on the resistances for about 50'.

Let them cool and then cut. Warm breads do not cut properly with a knife. Better to pull a piece by hand while it burns.

Extra tip

If you want you can use leftover meat from a previous meal

Implementation

We will use a large 28 or 30 cm non-stick pan, which we lightly oil with a little olive oil. Chop the cooked chicken or meat, left over from yesterday's table.

On a floured surface, roll out the dough to a diameter larger than the pan so that it covers the side walls and protrudes. Heat the pan, and spread the foil inside. Let it simmer for 4-5 minutes. Spread with the tomato sauce, add the cooked and chopped chicken, and sprinkle with the grated cheeses. Spread the peppers, and turn the leaf that protrudes from the pan inwards. Bake the pizza in a preheated oven at 230 degrees C, in up and down resistances, for about 20 minutes, until well browned. Serve immediately.

TURKEY GRATIN

Recipe ingredients

Implementation

Cut the fillet into bites for the turkey au gratin. Heat the olive oil and brown the turkey for 5-6 minutes. Add the vegetables and let them wilt for 3-4 minutes. We extinguish with the wine. Let the alcohol evaporate. Add the bay leaf and tomatoes. Press them with a spoon to melt. Add a little water and simmer for 20 minutes to soften the turkey. Season with salt and pepper. In a small fireproof dish, spread a little olive oil. Make a layer of rice and half of the cheese. Spread the turkey with the sauce. Finally, spread the puree in a single layer. Sprinkle with the remaining cheese and bake in a well preheated oven at 180 degrees C for 25 minutes until lightly browned. For the mash

Cut the potatoes into small pieces and boil them for about 15 minutes until they soften. We drain them. Put them back in the pot and melt them with a fork. Add the butter, milk, season with salt and pepper and mix very well.

Implementation

Grind the kourabiedes and melomakaroni with your hands in a bowl or grind them in a blender. If the king cake is dry on the outside, remove the hard parts with a knife. Crumble with your hands into the bowl and the cake. Add to the grated honey macaroni, kourabiedes, and cake, the snack, and the cream cheese, and mix well, until the ingredients are wet and well moistened.

The dough should look like plasticine.

We lay a sheet of parchment paper on a tray, form walnut-sized balls, and place them on the parchment paper. Cover with cling film, and put in the fridge for 30 minutes, or in the freezer for 15 minutes, to firm up.

After they are frozen and firm, dip them in the melted chocolate, and leave them on the tray to set the chocolate. Dip the sticks in chocolate, and insert them into the lollipops. Finally, sprinkle with crushed candies!

With the same dough we can make truffles, just shape smaller balls and dip them in melted chocolate !

CHEESECAKE WITH MACARON

• Recipe ingredients

• For the base

• About 25 honey macarons (depending on their size, enough to cover the base and sides of a 20 cm tin)

• 4 tbsp soft butter (at room temperature)

• For the cheesecake cream

• 250 g cream (35% fat very cold)

• 4 tbsp powdered sugar

• 300 g cream cheese (at room temperature)

• 1 small lemon (zest only)

• 1 tsp liquid vanilla

• For the sour cherry sauce

• 1 package of cherry compote 400 g.

• 1½ tbsp. corn flour

Implementation

To make the base, from the cheesecake with leftover honey macaroons, grind the honey macaroons or rub them with your hands in a bowl, that is, crumble them until they become like wet sand. Add the soft butter and crumble the mixture. In a 20 cm ring mold, with a removable base, layer the crushed honey macarons. We press them well, with the back of the spoon, to stick and straighten its surface. Place the form in the freezer for 10 minutes. Alternatively, we use a 20 cm baking pan for lemon pie.

In the meantime, beat the cold cream with a hand mixer until it becomes thick and soft peaks form. It will take about 2 minutes of beating. In a bowl, put the cream cheese (necessary at room temperature), add the flour, the zest and the vanilla. Gently mix the ingredients with a spoon. Pour them into the thick cream and beat them at a very low speed for a few seconds to homogenize and become a smooth and soft cream, with a velvety texture.

Pour the cheesecake cream onto the base with the honey macaroons. Flatten its surface, and place the form in the refrigerator for at least 1 hour, to freeze well and stabilize the cream. Alternatively, put in the freezer for 15 minutes.

For the sour cherry sauce

Drain the can well in a fine strainer. Put the juice in a small pot or pan and add the cornflour. Stir constantly, for 2-3 minutes on a low heat, with a wire, and let the sauce set and thicken. Remove from the heat, and let the boiling subside. Add the well-drained sour cherries and mix. Let the sour cherry sauce cool and come to room temperature. Spread it on the frozen cheesecake .

Extra Tips

- Freeze the cheesecake in the refrigerator for at least 1 hour, so that the cream and the sauce are well stabilized, and we can cut into pieces.

-If there is leftover cheesecake, keep it in the fridge but before serving let it warm. room to soften the cream a little.

For the coating Put all the ingredients – egg whites, sugar, water, salt and honey – in a bowl in a ben marie, on high heat. Beat continuously at high speed for 6'-7' until the mixture thickens and doubles in size. Remove from heat, add vanilla and continue beating for 1 minute. Put it in a cornet and garnish. For the filled cupcakes with ice cream We make chocolate cases in disposable molds. Place paper cup cake cases inside muffin tins. Brush the cases with the melted couverture all over the paper case. We freeze them in the freezer, so that the chocolate stabilizes. Fill the cases with a piece of the cake and enough ice cream. Garnish with the fluffy, white coating and keep them in the freezer. Sprinkle with the truffle just before serving .

BANANA CAKE WITH CHOCOLATE CREAM

Recipe ingredients

1 ½ fl. seed oil

2 eggs

1/2 fl. fresh milk

1/2 cup yogurt

4 ripe bananas (medium sized and mashed)

3/4 fl. sugar

2 ½ fl. flour for all uses

3 kg baking powder

1 ½ tsp baking soda

1 vanilla

1 ½ fl. chopped walnuts

1 pinch of salt

1/2 fl. couverture in drops

extra flour + butter for the form

For the chocolate sauce

2 tablespoons full of butter or margarine

1/3 fl. water

1/2 fl. sugar

1 ½ fl. powdered sugar

1/3 fl. cocoa

1 pinch of salt

Implementation

For the chocolate banana cake, beat the oil with sugar and eggs in a mixer. Add the yogurt and mashed bananas. Dissolve the soda in the milk and add it.

Sift the flour with the salt and baking powder and add it. Add the vanilla. Finally, with a spatula, mix in the walnuts and chocolate. Butter and flour a large cake pan. Empty the mixture and bake it for about 1 hour at 170 degrees C on the resistances, on the last rack.

For the chocolate sauce to cover the banana cake

Heat the water with the sugar and butter until the sugar dissolves.

Sift the flour and cocoa into a bowl and pour over the liquid. Mix and let it cool and harden.

CHOCOLATE EGG PIE

Recipe ingredients

250 g of chocolate from chocolate eggs

250 g butter at room temperature

200 grams of sugar

1 pinch of salt

zest of 1 orange (wax free)

2 vanilla

4 large eggs at room temperature

½ cup flour for all uses

½ cup unsweetened cocoa

½ cup coarsely chopped walnuts or hazelnuts

½ cup raisins or other dried fruit

Implementation

We begin to make the chocolate pie with the leftover chocolate eggs, first sifting the flour and cocoa. Chop the chocolate eggs with a knife. Put in a bowl, add the butter, sugar, salt, zest, vanilla, eggs, flour and cocoa. Beat them with a hand mixer for 3 minutes at low speed and 4 minutes at high speed. We use a 30 cm pan. Cut a piece of greaseproof paper, crumple and wet it. We open it (now it is very soft and flexible). Spread it on the tray, spread it with 1 tbsp. soft butter. Pour the chocolate into the pan. Sprinkle with the walnuts and raisins. Bake at 180 degrees C for 15 minutes. Unmould it together with the greaseproof paper. Let it cool for 10 minutes. Serve it with ice cream or whipped cream.

Alternatively, we can divide the mixture into 8 well-buttered and floured individual forms. These are baked for 8 minutes at 200 degrees C in the air. When we take the chocolate pie out of the oven it should be soft in the middle, almost liquid.

Edited by Georgia Pritsiouli