May/June
It’s been a busy couple of months for us here at Fridge Cleaner Cooking. My cookbook, Waste Not Want Not, has officially launched and I’ve been having an amazing time meeting so many of you at signing events across the country, and sharing my passion for waste-free cooking.
In this month’s blog I’m excited to introduce you to three more mouthwatering recipes: one crowd-pleasing, classic winter warmer; an internationally-inspired, one-pan savoury dish; and a decadent sweet treat with a healthy twist. As always, at the heart of our Fridge Cleaner Cooking recipes is this ethos of waste-free cooking. I hope with these recipes you get inspired to repurpose any excess or almost-off ingredients and turn them into delicious dishes to be enjoyed by family and friends.
My cook book, Waste Not Want Not, is packed to the brim with more recipes just like the ones I’ve shared below. Don’t forget that you can still head to fridgecleaner.co.nz to get your hands on one of the few signed copies available, otherwise it is available for purchase at all major New Zealand bookstores and The Honest Wolf X Fridge Cleaner Cooking Casual Shoppers are back by popular demand and you can now purchase online for the very first time here.
For those of you that get a chance to whip up one of my recipes, please don’t forget to tag me in your creations on Instagram - @fridge_cleaner_cooking. I hope you all have a lovely week!
Coming up
For those of you in Auckland, I’ll be at Cook the Books on Tuesday 22 June hosting an evening in their kitchen cooking from recipes in my book. Tickets are $10pp and are fully redeemable against a purchase of my book—I would love to see some of you there!
Handy Tip
The winter season is well and truly upon us here in New Zealand, and with that comes the inevitable flu and cold season. A key ingredient that both tastes delicious and may help soothe a sore throat or cough is ginger. Keep fresh ginger on hand indefinitely with a long-lasting frozen stash. Either pop your ginger whole straight into the freezer or cut it up into 1cm cubes beforehand (don’t worry about peeling it, just make sure you give it a wash before adding it to any food or drink). When you’re ready to use it in a recipe, simply pull the frozen ginger out of the freezer and start grating away.
A go-to delicious combo of mine is a thumb length of fresh ginger in your favourite mug with boiling water and 1 tbsp of apple cider vinegar. This is a great way to soothe a sore tummy and to help add digestion. You can use shop bought apple cider vingear or make your own using my recipe on page 108 of Waste Not Want Not.
What I’m cooking in May & June
Kookoo Sabzi - Iranian Herb Frittata
I added this dish to my culinary toolkit after learning about it from someone when we were chatting about how they use up any excess lettuce leaves and herbs. It’s an Iranian dish, most comparable to a frittata. A delightful concoction of vegetables, herbs and egg as the binding agent, Kookoo Sabzi is an easy dish to whip up to ensure any almost-off ingredients don’t go to waste.
Handy Tip: Don’t be afraid to add a ‘fridge cleaner’ twist and get creative with what you’ve got lying around the kitchen rather than feeling bound to a list of specific ingredients.
Venison Mince Spaghetti Bolognese
After a few months of waiting here we have it - my coveted Venison Mince Spaghetti Bolognese. This family-friendly classic is one of my kid’s favourite recipes. Little do they know it’s packed to the brim with hidden vegetables! An easy midweek meal, this recipe is great for using up any vegetables nearing their use by date; think cauliflower, broccoli, peas, corn, mushrooms, courgettes and more. It’s also economical and versatile, so you can limit any excess food waste and opt for tasty leftovers instead - mince on toast for the win! I’d recommend venison mince as it’s leaner and readily available this time of year and packed with iron however, if you want meat-free version I would suggest the Magic Mince from Food Nation, which is mushroom and hemp based mince, stocked in all good supermarkets.
Handy Tip: For the parents out there with eagle-eyed children who won’t stand for the sight of a vegetable, blitz all the good stuff together in a food processor and they’ll be none the wiser.
Avocado and Dark Chocolate Brownie
It might not happen often but when it does, excess avocados in the kitchen make for delicious desserts. I whipped up this decadent 16-piece brownie recipe for Valentine’s Day earlier this year and it was a real winner. The avocado, which adds a healthy dose of good fat to an otherwise naughty treat, pairs perfectly with the dark chocolate resulting in a rich, creamy, velvety smooth texture - delicious! If you’re a fan of fudgey brownies, this is the perfect guilt-free recipe for you.
Handy Tip: Ensure your avocados last longer once they’re ripe and ready to eat by storing them in the fridge. Plus, did you know you can freeze avocados? Reap the health benefits when this coveted ingredient goes out of season and add it to smoothies or delicious desserts like this brownie.