1. Vegetable peels – a natural flavor enhancer
Jamie urges not to underestimate vegetable skins – the best taste is in them. From now on, try to only wash the vegetables, but do not peel them – the skins of potatoes, carrots, beets, celery roots and other vegetables are the most saturated with taste and vitamins, so it is a sin to deprive our meal of such great pleasure.
However, if you are used to peeling vegetables before cooking them, then do not rush to throw them away, because the skins can also be cooked. Potato skins are actually a great seasoning – spread the skins on a baking pan and put them in the oven for three hours at 50°C. After the peels are dry, blend them together with sea salt. New spices are ready for you!
You can turn the skins of carrots, beets, potatoes and celery roots into a creamy paste – boil in salted water until soft, then add a little butter, pepper and fat milk. Pour off the broth so that it is just the base of the vegetables and put everything in a blender. You can use this paste as an addition to boiled or fried potatoes, rice or put on toasted bread. By leaving a little more broth, you can make a soup.
2. Overripe fruits – time to snack!
When we pick up a banana with brown spots or an apple with a bruised side, we usually choose to discard them, but Jamie Oliver has great tips on how to turn these overripe fruits into a delicious dessert.
Oliver recommends peeling, slicing and stewing overripe apples in a pan with orange juice and a little water. When everything is cooked and the apples are soft, you can enjoy the resulting delicacy with granola flakes or yogurt without additives.
You can turn too soft avocados into quick guacamole – mix the avocado with finely chopped onions, fresh chili and squeeze half a lime. Squeeze everything together and enjoy with toasted bread, tortilla chips or as a side dish to any meal.
Peel the bananas, which have already appeared brown dots, and cut them into long slices, arrange them on a baking sheet and put them in the oven at low temperature. Once they’re dry and crisp, remove from the oven, cool, and store in a jar or box to keep the bananas crunchy until the next time you want to snack.
If your home is sloppy eating of berries – strawberries, raspberries, blueberries or other berries – and they will soon get old, Jamie Oliver recommends using a blender and your favorite yogurt. Put most of the berries, yogurt (with or without additives – it doesn’t matter) in a blender and blend everything together. Then add the remaining berries, mix with a spoon and pour the yogurt mass into ice cream molds – here is a healthy, refreshing and delicious snack.
3. Dried bread – a great addition to almost any dish!
Bread is one of the foods that gets hard quickly, and unfortunately, no one wants to enjoy that kind of bread for breakfast anymore. But bread should never end up in the wastebasket. Jamie Oliver has never used any hardened bread in his cooking experience. Here are some of his tips – put dry bread in a blender and make your own breadcrumbs. You can use it later in desserts, sauces, stews and more. Another option is to cut the bread into cubes and later use it as a delicious decoration in your favorite soup, green salad or even pasta dishes.
In the new television program “Keep cooking with Jamie Oliver”, which will be broadcast from May 2, Saturdays, at At 12:00 p.m. on FOX Life, Jamie will share quick and easy recipes from products found in every kitchen.
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