If you have leftover food after the holidays, don’t rush to throw it away – try these easy and delicious recipes

Lithuanians are a hospitable and hospitable nation, so it is not surprising that many and various dishes are prepared in many homes during the holidays. It’s no surprise that some of those meals end up back in the fridge and end up in the trash because they’ve gone a little overboard. And the statistics of food waste in the world are quite shocking.

“According to the Food and Agriculture Organization of the United Nations, approximately 1.3 billion tons of food is thrown away every year. tons of food for humans, which is almost a third of all food produced in the world and would be enough to feed approximately 3 billion people. people. According to data available from the World Health Organization, more than 800 million people suffer from severe malnutrition, so such food waste statistics sound not only shocking, but also very irresponsible, knowing how much fresh water and other natural resources are needed for food production. Therefore, when preparing the festive table, think very carefully about how much and what kind of products you will need so that you do not make too much, and if you have already made it, don’t be in a hurry to throw the food away – it’s better to find ways to turn that food into new dishes”, says Nestlè Baltics’ food business manager Vilma Kapočienė.

Food waste is also linked to climate change – it is said that if food waste were a country, it would be the third largest emitter of greenhouse gases in the world. Only the USA and China emit more of this gas into the environment. Every year, food waste and loss releases 4.4 gigatons of greenhouse gases into the atmosphere. Also, food waste consumes up to 21 percent. fresh water, 19 percent fertilizers, 18 percent arable land calculated from the total costs needed to grow food. So one can only imagine how many resources could be saved if people didn’t overcook during the holidays or found ways to use leftover food instead of throwing it away.

“One of the most common products left at home during St. At Easter, there are boiled eggs – everyone tries to cook as many of them as possible, because it is necessary to fulfill the tradition of giving daisies to the arriving guests. Unfortunately, we usually eat one or two margulets, and all the others remain in the basket to wait for the end of their journey, which often becomes the trash can. However, boiled eggs can be reused and efforts should be made so that they do not contribute to the already extremely high food waste statistics,” advises food expert V. Kapočienė.

We invite you to try simple recipes that will help you use up leftover eggs or other ingredients at home. You’ll probably want something lighter after the holidays, so you can make an easy and improvised fresh salad with your favorite vegetables and Thomy’s natural dressings – yogurt, sweet creamy fig and mustard, French-style salad dressing with tomatoes or a refreshing lemon dressing. Everyone will easily find their favorite flavor, which will combine all the vegetables into a delicious whole.

We suggest making a salad of broccoli, peppers and eggs (which must be consumed) with yogurt dressing. However, feel free to improvise and make this salad with different vegetables, and you can also add other ingredients to this recipe – see what you have in the kitchen!

Broccoli, egg and pepper salad

It will be necessary

Broccoli

2 hard boiled eggs

Peppers

Cherry tomatoes

A bunch of chives

Garlic

3 tablespoons Yogurt Thomy sauce with herbs

Salt and pepper to taste

2 spoons roasted sunflower seeds

Production process

It will take you about 15 minutes

• Divide the broccoli into smaller florets and blanch in salted boiling water for about 3-5 minutes (broccoli should remain firm). Once the vegetables are cooked, run them under cold water to stop the cooking process.
• Cut the tomatoes in half. Cut the pepper into large cubes. Cut the eggs into large cubes. Squeeze the garlic and chop the chives.
• Place the broccoli, tomatoes, bell pepper, eggs and chives in a bowl. Add the Tommy yogurt sauce and half the sunflower seeds and mix gently. Season with salt and pepper and serve with the remaining seeds.
• You can diversify the salad by adding one of the following ingredients: canned tuna, bacon, capers, parmesan flakes. The salad will also be delicious with toast.

Mushroom, onion and egg cutlets

Minced meat meatballs with mushroom filling is a true classic. However, the delicious mushroom filling is also perfect as a base for meatless meatballs. From fried mushrooms together with onions and hard oval meatballs are easily formed with boiled eggs – a great way to use leftover food from the holidays and make a delicious and nutritious dish that tastes like mom’s!

It will be necessary

1 egg

4 hard-boiled eggs (leftovers after Easter are perfect)

115 g of mushrooms (champignons will do)

Onion

A spoonful of butter

Three quarters of a glass of breadcrumbs

1.5 cloves of garlic

A pinch of salt

Half a teaspoon of soy sauce

A pinch of black pepper

2.5 tablespoons of rapeseed oil

1.5 tablespoons of chives

Preparation

It will take you about 38 minutes.

• Peel the hard-boiled eggs and grate them with a large grater;
• Fry a finely chopped onion in butter, add finely chopped or grated mushrooms and cook until the water evaporates, cool;
• Add mushrooms, chopped chives to the grated eggs, beat in a raw egg, add 3-4 tablespoons of breadcrumbs, chopped garlic, soy sauce;
• Add salt and pepper or other spices to taste, mix well;
• Form oval meatballs from the mass, roll in breadcrumbs and fry in heated oil on both sides until browned;
• After cooking, place the meatballs on a stretched paper towel and remove excess fat;

We suggest serving the meatballs with delicious creamy mashed potatoes or fresh vegetable salad. This mass of meatballs can also be used to make a filling for meatless “burgers” – then all you need is hamburger buns, your favorite vegetables and sauce.

Stuffed eggs

Stuffed eggs are probably one of the most common ways to use them at home after St. Leftover boiled eggs from Easter. It is a complete classic subject to improvisation. So we suggest you try an easy-to-prepare version of egg filling with ham. And you feel free to look at what is still left after the holidays and turn it into an egg filling – even mashed avocado with lemon can become it.

It will be necessary

A spoonful of mayonnaise

8 hard-boiled eggs

Sliced ​​ham

A spoonful of mustard

Salt and pepper to taste

Broth or other greens

Production process

It will take you about 10 minutes.

• Hard-boil the eggs and peel them after they have cooled down (or simply peel the eggs you already have at home.
• Cut off the top of the eggs, carefully remove the yolks.

• Cut the ham into small cubes, chop the broth (or other greens) and mash the yolks. Mix everything with mayonnaise and mustard, season with salt and pepper to taste.
• Fill the remaining egg whites with the prepared filling.
• Decorate the eggs with greens.
• We recommend serving on salad leaves or together with fresh and fresh vegetables.

Light, sustainable and delicious St. Easter holidays! Delicious!