With the Easter long weekend and the school holidays upon us, now is the perfect time to take action and tackle food waste. To inspire you we’re sharing our top five tips for loving food and hating waste.
- Keep in mind, if you have leftover chocolate Easter eggs (this is rare, but it may happen) think of different ways you can use them such as breaking them up and using like choc chips in muffins or biscuits, grating them over a coffee or melting them and pouring over ice-cream. Don’t forget about the other eggs you have at home. Eggs that have been sitting in the fridge for a while are excellent for baking cakes, quiches or frittatas. See more tips on storing eggs from Australian Eggs.
- Have to many hot cross buns? Pop them in the freezer to enjoy later. Or if they have gone a little stale, refresh them by dipping in water and baking at 150 degrees Celsius for five to seven minutes. This trick works for all types of bread too, as shown in this video by OzHarvest.
- Challenge yourself or family to make a meal using ingredients you have on hand – remember to look in your freezer too. Download Cumberland Council’s Love Your Leftovers app, it has great recipe ideas and lets you search based on the ingredients you have.
- If you’re heading away on holidays, freeze food that won’t be eaten before you leave. Most foods can be frozen including milk and eggs. Our friends at 1 Million Women have created a list of 14 things you may not know that can be frozen.
- Storing food right helps keep it fresh and last longer. If you’re planning on having fresh fish on Good Friday, the Sydney Fish Markets recommends covering it with a damp cloth then placing in a sealed container to help keep it fresh. Store it in the coldest part of your fridge and eat within two to three days.