The best way to cook with leftovers

Tip 1: Soups – a sustainable way to eat  

All you need is two potatoes, half of a cauliflower and a chicken leg left over from the day before. Soups are an ideal way to use leftovers and empty your fridge. Soups are very forgiving! You can combine almost every type of vegetable, which makes them a nutritious and effective way to prevent food waste.  

Tip 2: Freshen up your food 

Place rubbery carrots and potatoes in cold water overnight unpeeled. They will fill themselves up with water again. Hardened bread can be moistened and baked in the oven for 2-4 minutes at approx. 180°C. Softened crisps can be made crispy again by spreading them out on a baking tray and bake them in the oven at 180°C for about 3 minutes.  

Tip 3: Use fruit and vegetable peel 

Do you throw away peelings? Don't! The skin of fruits and vegetables can provide a great deal of flavour in the kitchen. For example, you can magically make a delicious bouillon from vegetable peelings, enjoy dried apple peel with cinnamon or make crisps from radish leaves. You can also make something delicious from orange peel, carrot stalks and broccoli stems. So be inventive!

Tip 4: Nose to tail

Whether it's pork cutlets, beef steak or chicken breast. Nowadays, the Swiss prefer to have the prime cuts of meat on their plates. However, a chicken consists of more than just breast and legs. "Nose to tail" means using as many parts of a slaughtered animal as possible. This includes the innards and offal, as well as the fillets, joints and soup bones.

Tip 5: Plan a leftovers day

Creative chefs can run riot on this day, making colourful creations from leftover food, such as delicious sandwiches or casseroles.

Tip 6: Turn leftovers into plants

Give your vegetables a second life. You can regrow many plants in your own home from leftovers. To replenish herbs and spices, all you often need do is to add a bit of water, provide sunlight and be patient. How regrowing works:

Tip 7: Simply freeze food

Regardless of whether it's tomato sauce, a few remaining berries or parmesan, freeze leftovers instead of throwing them away. For example, use frozen leftover vegetables and the stalks of mushroom and herbs to make your next vegetable stock.