Avoid Christmas food waste with easy tips.
Here’s how to use food left over from Christmas:
Chocolates: For milk chocolate fondant, chocolate sauce, chocolate mousse and gourmet cocoa.
Salmon: Leftovers of both cold and hot smoked salmon for salads, soups, pastas, pies, roasts, casseroles and omelets. Delicious bread fillings are also tasty pastes made from salmon.
Ham: For soups, Asian woks, omelets, pies, warm sandwiches and ham temptation. You can also freeze the ham in pieces for later use.
Cheeses: For pies, pizzas, pasta dishes like mac & cheese, and warm sandwiches. You can also grate hard cheeses and freeze them for later use.
Vegetables: You can cook vegetable broth from vegetables and vegetable peels and freeze the broth in freezer containers or an ice cube tray for later use.
Wine: You can cook the drops of wine left at the bottom of the bottle and the port wines left over from the cheese table into delicious sauces for winter game dishes.
Here’s another recipe for a delicious pie, for which you can use cheese curds.
Cheese quiche
(for 8 people)
1 prepared savory pie dough
8 dl (450 g) grated cheese (e.g. cheddar, hard goat cheese and gruyère)
4 eggs
3.3 dl of whipped cream
0.5 tsp of salt
0.25 tsp ground nutmeg
0.5 tsp black pepper
0.5 tbsp of chopped chives
1. Melt the finished pie dough according to the instructions on the package and spread it into a greased pie tin with a diameter of about 24 centimeters.
2. Grate the cheeses and spread on top of the pie dough. Mix the eggs and cream together, season with salt, nutmeg and black pepper. Pour the egg-cream mixture over the pie.
3. Chop the chives and sprinkle over the pie. Bake at 200 degrees for about 50 minutes. Cover the pie with foil if the surface darkens too much.