Doubling up
With a bit of planning and some advance prep, batch cooking or cooking in bulk can save time, money and all sorts of energy.
And that means reducing waste.
Cook up a cauldron of ragu, using all the vegetables hiding at the back of the fridge and make a brilliant base for Tagliatelle Bolognese (Italians never use spaghetti), Shepherds Pie, Chili Con Carne and Lasagne.
Or just for lunch tomorrow….
Made too much?
Impossible we say!
If that’s pasta, think stir-fry. Just sizzle undressed cooked pasta in a pan with vegetables, sauce and favourite ingredients from the fridge.
Italians call this riscaldata and the real magic here is that reheated pasta is more digestible because of what happens to the starch in the process.
Use leftover pasta that’s already got sauce on it in the same way too – it’ll be extra tasty because the pasta has really absorbed all the flavours.
Beaten eggs added to the pan at this stage will make a super quick and highly nutritious frittata or Italian omelette. Use up cheese lingering in the fridge and serve up a simple supper with salad.
And there’s always a neighbour or friend who would love to share your surplus!
Got a bit left?
Pesto is fabulously, brilliantly intense with its basil and cheese flavours. And so a little goes a long way.
Try one or all of these ideas:
- mix into a dressing for salads and grains
- spread on a sandwich – especially a toastie…
- dollop a-top a bowl of soup
- crown a salmon fillet or chicken breast before baking
Classic Basil Pesto adds the taste of the Italian summer to so many dishes.
So do our other Pesto recipes.
And not just to Italian meals.
Coriander Pesto lifts fish and soup (especially carrot) to another level.
Not to mention Thai noodles.
And Fiery Chilli Pesto adds such a clever kick to curry, fajitas, stir-fries.
The trick is to experiment…..and enjoy!
A lot of pesto left?
Really?
A pour of olive oil over the surface of the pesto in the jar will keep it really fresh in the fridge.
It freezes well too…
Flex for the flexitarians & vegans
Sacla’ Vegan Pesto, made with Tofu, will delight the whole family, whatever they choose to eat. Just shower with Parmesan for the non-vegan version.
So everyone can share the same jar.
And if you’re using Reduced Fat Pesto just drizzle over some olive oil for those who want a fuller fat bowl of pasta.
Reuse, recycle, repurpose
It’s time to be practical.
Little Sacla’ jars have a myriad of uses around the home and especially in your kitchen. Store spices and herbs, shake up a salad dressing, and even rub off garlic skin super quickly (really, you can see this little hack right here).
We smile when we see them being used to hold pencils, and paper clips, and paintbrushes. And because they make a perfect vase for a hand-picked posy.
All our packaging is one hundred per cent recyclable, and we’re always looking for new ways to reduce every gram of excess.
