Sometimes a recipe only calls for a small amount of an ingredient or you can’t buy an ingredient in the quantity you require so you are left with a quantity leftover, or you are left with egg whites or egg yolks.
Using excess ingredients in another way is also economical and reduces waste.
EGG WHITES
If I don’t have a need for egg whites at the time I will often freeze them to use at a later time just remember to label the container with the date and quantity.
Meringues and Pavlovas use up egg whites.
Add an extra egg white to an omelette or scrambled eggs.
Coconut Macaroons
French Macarons
Pav Roll
EGG YOLKS
Add extra yolks to omelettes or scrambled eggs.
Add an extra yolks to quiche filling or frittata custard.
Make custard.
Lemon Curd
Hollandaise sauce
Creme Brulee
YOGHURT
Use yoghurt in marinades (tandoori)
Replace mayonnaise with yoghurt in creamy salad dressings.
Make overnight oats or Bircher muesli for breakfast
Use in baking (Muffins or Cakes) replacing some of the milk in recipes
Blend with fresh fruit and freeze for a healthy ice cream
Add yoghurt to smoothies
Use yoghurt in place of cream in scones
HERBS
Fresh herbs are often sold in quantities much to large for a single recipe so other than having a weekly menu planned to incorporate a particular herb in nearly every dish just to use it up, freezing is a great alternative, although you wouldn’t use frozen thawed herbs in a salad or a garnish.
More robust herbs like Rosemary can just be washed and dried on the stem and frozen in zip lock bags, make sure you get rid of any excess air.
Other more delicate herbs are best frozen chopped adding some vegetable oil (2Tbsp for a bunch) then freezing in ice block trays. When frozen store in an airtight container or a zip lock bag. Use straight from the freezer into soups, sauces, pastas or stews/casseroles.
