Restlos gut: Bewusst einkaufen, Reste kreativ verwerten, einfach clever kochen. Rezepte aus dem River Cottage

by Hugh Fearnley-Whittingstall

Resteverwertung: Das A und O jeder guten Küche
Haben Sie es satt, einen allzu großen Teil Ihrer eingekauften Lebensmittel in der Mülltonne enden zu sehen? In diesem Kochbuch präsentiert Hugh Fearnley-Whittingstall, der Autor von Klassikern wie »Drei gute Dinge auf dem Teller«, »Täglich Früchte« und »light &easy«, seine besten Rezepte aus der Resteküche. Er führt die Fragen »Was koche ich heute?« und »Wie verwerte ich, was sich noch in meinem Kühlschrank befindet?« zusammen und kreiert leckere Gerichte, die jeden zum Restegourmet machen.

Es sind immer wieder dieselben Lebensmittel, die in der Mülltonne landen: Brot, Kartoffeln, Milch, frisches Obst und Salate. Wir können einen beachtlichen Teil dieser Verschwendung vermeiden, indem wir überlegter und bewusster einkaufen, aber auch, indem wir uns ein paar einfache Strategien für diese häufig vorkommenden Reste zurechtlegen. Erfahren Sie von Hugh Fearnley-Whittingstall, wie Sie Ihren Apfelkuchen mit Resten aufpeppen, leckere Pfannkuchen, Nudelsalate und vieles mehr gekonnt auf der Basis von Resten zubereiten.

Die Rezepte in diesem Buch beruhen auf zwei Hauptgruppen von Zutaten: -

Reste bestimmter Zutaten (z.B. ein halber Becher Sahne, nicht mehr ganz frische Muffins oder weich gewordene Kekse) -
Reste, die von Mahlzeiten übrig geblieben sind (z.B. Hühnergerippe, Fischgräten oder überschüssige Sauce)>/u>

Aus dem Inhalt:

Reste planen

Die Basics der Resteküche - -

Brühen -
Suppen -
Salate -
Sandwiches -
Omeletts & Frittatas -
Pasteten & Tartes -
Pfannengerichte -
Pasta & Asianudeln -
Currys -
Schichtdesserts -
Frucht-Sahne-Baiser-Speisen -
Crumbles -
Einfache süße Tartes
Mit Resten kochen -

Fleisch -
Fisch -
Wurzelgemüse -
Gemüse und Salat -
Brot, Pasta und Hülsenfrüchte -
Reis -
Milchprodukte -
Eier -
Obst -
Weihnachten -
Vorratsschrank -
Andere Verwendungen für Reste -
Das Wichtigste im Vorratsschrank
Reste als zentraler Teil der täglichen Küche
Hugh Fearnley-Whittingstall betrachtet die Resteverwertung nicht nur als Hauptbestandteil einer guten Küche, sondern auch als Quelle kulinarischer Kreativität. Reste gezielt zu verwenden, ja sogar einzuplanen, verändert Ihre Art zu essen, aber auch Ihren Lebensmitteleinkauf und die Organisation Ihrer Küche. Der Autor präsentiert in diesem Kochbuch jedoch nicht nur ausgezeichnete und gesunde Rezepte, sondern gibt auch eine detaillierte Einführung in die Grundlagen der Resteküche. Punkt für Punkt geht er auf Einkauf, Lagerung und Zubereitung zahlreicher Gerichte ein.

Die Basis guter Resteverwertung
Die Grundlage einer guten Resteküche ist die Lagerung der Nahrungsmittel. Hier informiert der Restegourmet Fearnley-Whittingstall über Punkte wie Verbrauchsdatum, Mindesthaltbarkeitsdatum und optimale Nutzung des Kühlschranks. Zudem gibt er erstaunliche Tipps: Wussten Sie zum Beispiel, dass überschüssige Eiweiße und Eigelbe eingefroren werden können? Oder wie Sie ganz einfach überprüfen können, ob Eier noch frisch sind?

Mit den Rezepten und Anleitungen in diesem Buch werden Sie zum Profi in Sachen Resteverwertung und verwandeln Ihre Reste in leckere Gerichte, anstatt sie in die Mülltonne zu werfen!

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference, Food and Drink

Hardcover

First published October 8, 2015

About the author

Hugh Fearnley-Whittingstall is a British celebrity chef, smallholder, television presenter, journalist, food writer and "real food" campaigner, known for his back-to-basics philosophy.

A talented writer, broadcaster and campaigner, Hugh Fearnley-Whittingstall is widely known for his uncompromising commitment to seasonal, ethically produced food and has earned a huge following through his River Cottage TV series and books.

His early smallholding experiences were shown in the Channel 4 River Cottage series and led to the publication of The River Cottage Cookbook (2001), which won the Glenfiddich Trophy and the André Simon Food Book of the Year awards.

The success of the show and the books allowed Hugh to establish River Cottage HQ near Bridport in 2004.

In the same year, Hugh published The River Cottage Meat Book to wide acclaim and won a second André Simon Food Book of the Year Award.

He has just finished filming his most recent series, which accompanies his most recent book, River Cottage Every Day.

He continues to write as a journalist, including a weekly column in The Guardian and is Patron of the National Farmers’ Retail and Markets Association (FARMA).

River Cottage HQ moved in 2006, to a farm near the Dorset/Devon border, where visitors can take a variety of courses. http://www.rivercottage.net

During River Cottage Spring (2008) Hugh helped a group of Bristol families start a smallholding on derelict council land.

The experience was so inspiring he decided to see if it would work nationwide, and Landshare was created to bring keen growers and landowners together. The movement now includes more than 50,000 people.

Son of https://www.goodreads.com/author/show...

Reviews

[Purple · Rating 4 out of 5]

One of the things that's nice about pre-ordering is that your book arrives on the morning that it goes on sale in the shops. Why would you pre-order? For me, it's when you trust a writer and know that you'll want their latest book, so why not check it out early? Hugh F-W is one of the food writers that I trust. His vegetarian book is one that I use all the time and his recipes work taste-wise and are reliable in terms of timing and method.

This latest volume from Hugh Fearnley-Whittingstall appealed to me because although I'm much better about using up food than I used to be there's still room for improvement and I can't afford to be throwing good food away. We've all seen the shocking stats about food waste and know we can do better but sometimes the things that look less than fresh in the fridge aren't appealing. I tend to rely too heavily on throwing vegetables that are going past their best into a frittata and fruit into a smoothie, so I was looking both for inspiration and for other tips that would mean that I'm not ashamed to look in my fridge or the food compost bin - though sadly we don't have them in my borough.

In his introduction Hugh F-W says he first asked himself about each recipe in the book - not, is it speedy? or is it thrifty? but 'would I be delighted to have that for my supper, (or lunch or tea) today and if he couldn't answer that question with a resounding yes the recipe didn't make the cut. He then wisely tells us about planning for leftovers, i.e. the batch cooking that I do a lot of nowadays, and that the cooking in his book is based around two key groups of ingredients: leftovers of a single product such as a half-tub of cream and the secondly the remnants of prepared meals such as chicken and roast potatoes after a roast. 'But great leftovers cooking is really about bringing the two together, taking whatever good things you find when you open the fridge door and re-combining them in delicious, neat, waste-busting harmony.'

His has a chart of recipes from frequently occurring leftovers such as bread, potatoes, milk, cheese, cucumbers, chicken, banana, berries and salad leaves and they lead you to several recipes for each of those. He then takes us through the idea of 'launchpads for leftovers' i.e. adding those extra courgettes to our tried and tested recipes for cottage pie, for example, or to pies and tarts, or yes, those frittatas again, and also hashes and pasta and noodles, curries and crumbles and messes. He plays with the principles first, sets us figuratively in front of our fridges and offers a bit of guidance and flair.

Then the chapters break down into:
- Meat including chicken and mushroom fricasée, stew enchiladas, spicy chicken and peanut butter salad, spicy lamb and chickpeas and pea and ham soup
- Fish including freewheeling fishcakes, mackerel with puy lentils and parsley, creamy smoky fish and spinach gratin
- Roots including roast carrot pâté, vegetable peel crisps, potato cakes and carrot and ginger steamed pudding
- Greens and salads including kale crisps, chilled cucumber and almond soup and Vietnamese wilted greens salad
- Bread, pasta and pulses including bread and butter pudding, spicy bean pâté, ribolita and quick cassoulet
- Rice - including egg fried rice, leftovers laksa, rice veggie burgers and rice pudding
- Dairy - including spiced yoghurt chicken, ultimate cheese straws and rarebits
- Eggs - including aïoli, crème brûlée, hazelnut orange roulade with raspberries and chocolate macaroons
- Fruit - including granita, clafoutis, and pickled watermelon pealed oath banana drop scones
- Christmas - including turkey and mincemeat tagine, turkey rissoles, Christmas nut satay turkey
- Storecupboard - including soda ale bread, cupboard flapjacks, maslal chai,
- Other uses of leftovers e.g. use in the garden for nuts hells and lemons as cleaning agents
- Storecupboard essentials such as anchovies and butter and all the other basics you need to make these recipes

This isn't one of the cookbooks you'll be taking to bed with you to read but it will earn its keep in maximising the food you buy in on a weekly basis. It's bit heavy on puddings for my liking, so I've given it four stars but will report back when I've used it more. So far, I've only had the chance to try the recipe for lentil and leftover veg curry, which took very little time to make, and was absolutely delicious with the cashew nuts and coriander at the end....but I already feel more in control and ready to zhoosh up my staples, which is what I wanted.

[Just_me · Rating 4 out of 5]

Another great cookbook. This one as the title describes is based on using up leftovers instead of throwing them away. In our house this isn't really a problem - I cook for a family of 5 including two teenage boys, but I have to (and like to) cook frugally so it caught my eye on Amazon.

This book has a great ethos and has some excellent recipes. Some I wouldnt touch with a barge pole - deep fried fish carcas anyone?
Other things I don't usually have as leftovers but if the recipes are good then I will make anyway - I will just make do with similar items that I have. I also think this book is great to help with 'yellow stickered' or reduced items. Yup, I now have a recipe to use with that fish I brought for 50p reduced to clear, that's sat in the freezer for two weeks or the tomatoes that I got on offer when I forgot I already had some - you know what I mean. We are actually having the quick cassoulet for dinner tonight with things I had on hand.

Great buy will be using this a lot.

[Sam · Rating 4 out of 5]

So as part of my ongoing attempts to not eat takeaways and ready meals all the time I once again put my faith in F-W and was not disappointed. As this was loaded from my local library app I was bookmarking sections and recipes to make note of and as with Hugh's Three Good Things I marked a ridiculous number. Basically I'm just going to order a copy of both, but this one especially is ideal for taking parts of one meal and creating another which is just what I need (I struggle to eat the same meals 2/3 times in a row). Every recipe is in the usual straight forward F-W manner avoiding huge numbers of ingredients and offer tips for swaps and ways to increase to create more for future meal combos including the best ways to store them.

[Ellen · Rating 5 out of 5]

This is a really fun book. It is surprising, frugal and extravagant. Name your leftover food and Hugh Fearnley-Whittingstall will have something fun to make with it. I really do not want to return this book to the library, but someone else can have the fun I have had, and I can always borrow it again.

[Lucy · Rating 3 out of 5]

Good, but not great for me. Too many recipes relying on fish and meat.

[Rain · Rating 5 out of 5]

Excellent cookbook, can’t wait to start using it!

[Jaq · Rating 5 out of 5]

Still loved this book - it's full of good inventive ideas to reduce waste.

[JC Cornell · Rating 1 out of 5]

Not the kinds of recipes I was looking for.

[Jennifer · Rating 4 out of 5]

I read this describe as a pocket bible... only for one of those huge macs with voluminous pockets I think as this is a weighty tome. An enjoyable read however, not just a series of delicious sounding recipes. I liked the way the 'leftover' ingredients were highlighted in recipes. Lots of ideas for using genuine leftover type quantities rather than just 'planned leftover' quantities which are really just cook ahead ideas: a spoonful of something for example, and ingredients on the edge - cream on the turn, squashy tomatoes... and how to know when something has gone too far or may be unsafe.

[Vickey · Rating 5 out of 5]

I think food waste is a crime and I will work to put every scrap in my belly instead of in the bin. If you are totally new to leftovers this is an excellent resource and if you are a militant reheater there are some great ideas. Some of the salad combos sound amazing. I normally boil veggie peels in stock but want to make the crispy root peels next time and I am looking forward to making potted cheese the next time I have a cheese surplus (probably after my "Cheeses of all Nations" Eurovision watching party!)

[Anne Whoriskey · Rating 5 out of 5]

Interesting and sensible.

I thought I knew all there was to know about not wasting food,I don't. It is great to have it all in one place too.
I like his thinking on using the fridge space.

[Katherine Simmons · Rating 5 out of 5]

A good solid cook book, some new takes on classics for leftovers plus a few new (to me) recipes. Useful book for any cook.