Some creative ways to use Apple peels

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An apple a day really could keep the doctor away – as long as you don’t throw away the peel. This is because apple peel packs most of the fiber. Apple peels can also ease breathing problems.

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Therefore, think twice before you throw out apple peels! Here are some ideas for how to use up all the apple peels 🙂

1. A refreshing drink

Apple peels can be made into a refreshing drink warm or cold.
Put the apple peelings into a pan with enough water to cover the peelings plus about an extra centimetre. Add a dash of lemon juice and bring to a soft boil. Simmer until the peelings are soft. Strain the contents of the pan in a sieve pressing down until no more juice comes out. The juice can be sweetened to taste. More water can be added if the juice is too strong.

2.Make jelly

Place about 3-4 inches of apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight.)

Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.

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3. Apple Tea

6 apple peels
3-4 C water
1/2 tsp. cinnamon (or 1 cinnamon stick)
1 T honey
1 T lemon juice

Place apple peels in a sauce pan. Cover with water and lemon juice and cinnamon.
Bring to a boil for 10-15 minutes, until liquid is colorful and appley.
Strain out the apple peels using a colander positioned over a large bowl. Then, add in the honey. Taste… add additional honey or cinnamon to taste.
If you are serving right away, you may choose to add a cinnamon stick in place of ground cinnamon.

4.Add to oatmeal:

Store peels in the freezer and add them to simmering oatmeal along with raisins and cinnamon. For a finer texture, process the peels in a blender first.

5.Clean aluminum cookware

The acid in the apple peels will remove stains and discoloration from aluminum cookware. Fill the pan with water and apple peels, bring to a boil then simmer for about 30 minutes. This is less expensive and much safer to use, especially with children in the house!!

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If you have any leftovers and not sure what to do with them or forgotten foods in the fridge, tell us and we’ll try to come up with some ideas for you! 🙂

Leftover wine? What’s that?

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I know, I know, leftover wine – What is that??

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It doesn’t happen often, but sometimes we find ourselves with some extra wine at the end of the evening that we know we’re not going to drink within the next several days…but what should we do with it?

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If you have leftover wine and don’t want to waste it, here are some useful tips!

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1. Freeze it

Pour leftover wine into ice cube trays and freeze it to use in future recipes. Most recipes will call for a cup of wine to be reduced into a sauce or a stew. If you save your wine in standard ice cube trays, a cup of wine will be about 10-12 cubes.

2.Make vinegar

Simply pour the leftover wine into a well-washed mason jar and cover with a couple of layers of cheesecloth (to prevent dust or bugs from getting into it). Then, just store it in a cool, dark place for a month to six months. Taste it periodically to determine when it has turned to vinegar then transfer it to a bottle with a stopper and store in the pantry. How easy is that?!

3.Wine Syrup

Mix leftover wine with sugar and reduce it down to a rich syrup that can be poured over fruit, ice cream, and pancakes, or mixed into marinades and salad dressings.

4. Cook with it

Add it into stews/ soups. A cup or two of leftover wine is all you need to turn out a comforting winter meal the day after the party.

5. Wine Jelly!!!

Take your wine syrup one step further by adding pectin and turning it into wine jelly — just the thing to serve with cheese at your next party.

6. Red wine lollipops

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It doesn’t look like the easiest recipe…but if you make these, you’ll definitely impress your foodie friends!

Yield: About 12 lollipops

∙ 1 ½ cups plus 2 tbsp Port wine
∙ 3 tablespoons corn syrup
∙ ¾ cup sugar
∙ ⅛ tsp. kosher salt
∙ 12 Lollipop sticks
∙ Gold luster dust *optional

1. Bring red wine to a simmer in a small saucepan. Simmer wine until reduced to ⅓ cup, this should take about 20-25 minutes. Remove from stove-top and let cool completely.

2. In a medium saucepan combine sugar, corn syrup, salt and wine reduction. Stir until combined. Clip a candy thermometer to the side of the saucepan and bring to a boil over medium heat. Stir occasionally with a heat-proof spatula until all sugar granules have dissolved. Boil until candy temperature registers 298-310° on a candy thermometer.

3. Remove from heat and fill greased lollipop molds with the hot candy. Place lollipop sticks in the stick crevices and rotate until the stick is coated in the hot candy. Alternatively, you may also drop the hot candy from a spoon onto a silicone mat or parchment paper, making two to three-inch disks and leaving room to place -and rotate- the lollipop sticks.

4. Allow the lollipops to harden completely. These are best if you wait a day to consume them, as this gives the red wine flavor plenty of time to develop.

5. Embellish with luster dust if desired and store between sheets of parchment in an airtight container.

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What do you do with leftover wine — if such a thing exists in your household?

“Best Before” and “Use By” – What is the difference?

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Do you know the difference between the labels ‘use by’ and ‘best before’? A lot of people find the dates on food labels confusing, especially when there is more than one date listed on food packaging. To reduce the amount of food waste and save some money, we should learn what these labels mean!

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Most packaged foods have a ‘use-by’ or ‘best before’ date labels on the box, wrapper or bottle. The truth is, they often have nothing to do with food safety.

Has this ever happened to you before↓?

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You’ve assembled everything you need for the perfect sandwich: turkey pastrami, Swiss cheese, some tomatoes, some drained sauerkraut and a crusty baguette. To top it all off, you reach into the fridge for your favorite spicy mustard.

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And then you notice it. The “Best before” date on the mustard bottle was 6 months ago!

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You might think you’ve got to ditch the mustard and settle for a plain sandwich. But that’s not the case. Here’s what you need to know about food expiration dates:

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“Best before”: This date gives you an idea of how long the food will last before it loses quality. It refers to quality rather than food safety. Food with a ‘best before’ date should be safe to eat after the ‘best before’ date, but it may no longer be at its best.

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“Use-by”: This date, on the other hand, refers to food safety (so you must pay attention to it). Food can be eaten up to the end of this date but not after, even if it looks and smells fine. Always follow the storage instructions on packs.

Foods need proper storage

Whether or not a product keeps fresh and edible right up to the use-by or best-before date depends on how it is stored. Many foods need to be kept at certain temperatures, either in the fridge or freezer. For instance, fresh milk needs to be refrigerated. If a carton of milk is left out on the kitchen bench, it will quickly sour, regardless of its best-before date.

For more information, check this website out!

How to use leftover Egg Yolks

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If you are a frequent baker, you might always find yourself trying to figure out what to do with leftover egg yolks from recipes that only use the whites. Well, waste not! There are many ways you can use them yellow bits

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Here’s an Eggcellent method that allows you to store leftover egg yolks for later use!

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-How to freeze & store leftover egg yolks-

Place one egg yolk in each ice cube cavity of a clean ice cube tray. Add a pinch of salt to each yolk (if you plan to eventually use them in savoury recipes) or a pinch of sugar (if you will use them in sweet recipes). Freeze overnight until solid, then transfer to an airtight freezer bag.

To use, thaw in refrigerator and then mix well. They will keep in the freezer for up to three months.

Leftover egg yolks can also be refrigerated for 3-4 days.

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You can also use leftover egg yolks as hair moisturizer!
The fats and proteins contained in egg yolks make this an excellent conditioner for hair. The yolks are naturally moisturising and nourishing so your hair will be less prone to breakage.

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Egg Yolk and Green Tea Hair Mask:

To make this hair mask, you need one egg yolk and two tablespoon of freshly prepared strong green tea. Take both the ingredients in a clean bowl and mix it properly until you get a frothy and creamy consistency. Now apply this hair mask on your hair with the help of a hair brush. Cover your hair with a shower cap and leave it for about half an hour. Finally rinse your hair properly and then shampoo your hair followed by a conditioner. The antioxidants present in green tea will help in preventing hair fall and boost hair growth, while the protein, essential vitamins and nutrients present in egg yolk make your hair strong and beautiful. You must use this hair mask at least thrice weekly to get better result.

Stay tuned for more recipe ideas! 🙂

How do we stop wasting so much food?

Food waste is thoughtless and a lot of us aren’t  aware of it.

As Jen Rustemeyer and Grant Baldwin, producer and director of Just Eat It: A Food Waste Story suggest:

We need to truly value food and all the work and resources that go into making it. Taking only what we need and eating everything we take is a good start. At home, planning meals based on what we already have, allowing people to serve their own portions, and packing leftovers for lunch can make a big difference.

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So, what small steps can we take to reduce food waste?

If you missed the tips we suggested on our Facebook page and twitter, here they are:

    1. Check your fridge before planning your meal. There’s always food that has been sitting unused in the back of your cupboards and fridges, make sure to use them up before they go bad!there'snothing to eat
  1. Give overripe fruits a second life. When bananas start to go bad, peel, wrap and freeze them to bake muffins or bread another day. They also work well in smoothies or steamed and spread on pancakes and waffles! Easy and yummy 😀pancakes-su-682491-l

3. Make the freezer your friend. If you don’t like eating the same thing two days in a row, freeze a portion and reheat later. If you buy in bulk, divide it up immediately into portions that are easier to use and freeze the rest. Label and date everything so it’s easy to manage.
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4. Don’t grocery shop on an empty stomach.You will end up buying too much! Perusing the food aisles with a growling belly can lead you to purchase more food than you need. Buy enough groceries for a few days, but not enough for the whole week (most food will last just a week). And try to buy what’s in season if you can.

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Don’t forget to lave us a comment to let us know how you reduce food waste!

Household food waste

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According to research, young consumers and households with children are the biggest food-wasters. I don’t imagine many people do it on purpose. It can be a result of habits, lack of awareness and knowledge, and in some cases–laziness.

Indeed, it is easier to just throw away the chicken carcass in the bin than taking time to make your own chicken stock and  soup for another day with it.

BUT food waste does not only have a negative impact on the environment. Wasting food is also a waste of money–$2.5 billion worth of edible food a year is thrown away by households in NSW. Per household this averages out to $616 each year of money spent on food that is never eaten. I’m sure all of us could think of lots of other ways that we would prefer to spend our money instead!

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Now that concern over household budgets is constantly in the news and that living costs are rising faster than income, why do we still waste so much? Why is it so hard to eat the food we buy? Reducing food waste can save money!

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If you have made too much for dinner, put in the fridge for another time. Don’t throw it away.

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If you don’t want to have the same thing two days in a row, put it in the freezer and you have a quick meal ready in the week!

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Educate your children & the younger generation. Teach them to appreciate& be grateful for food and not to waste food.

Become a FOOD LOVER, not a FOOD WASTER. Say “NO” to food waste and stop wasting!