Welcome to another 'Waste Not Wednesdays'
Today we are using leftovers from the callaloo and saltfish dish. This is very, very, easy and you are not wasting food. Changing it up a little also means you are introducing different ingredients, thus adding to the nutritional quality and prevent repetition of the same foods which can lead to boredom - for me anyway.
This was even better the second time round, I think it might have been because the flavours had time to really develop overnight.
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Copyrights to images reserved Alicia Lewis @ KitchenTakeovers
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I've made a quiche, but this could also be used for pasty stuffing or as Jamaicans call them 'patti'. It could also be used as a stir fry base for fried rice. Just get creative! and most importantly use what you have. After all, 'Waste Not Wednesdays' are for using up vegetables or leftovers before they are no longer edible. Saving you time and money. A good idea if you want to make pastries, is to make pastry cases and freeze them for such occasion. If you don't know how, they are less than £1 at the supermarket!
Sodium, Vitamin A, Vitamin C, Selenium, B12, Manganese, Phosphorus
B6, Calcium, Magnesium, Potassium, Iron,
B3, Folate, B1, Vitamin K, B2, Zinc, Copper, Vitamin E
*Beware of the sodium content in this dish, it is in the top percentile of this meal - those with high blood pressure, kidney disorders or oedema be careful of the amount of overall salt being consumed throughout the day, and in the diet overall.
Lets get started!
Callaloo and Saltfish Quiche
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Ingredients
serve 4
- 1 pre baked savoury pastry case
- 2 medium eggs
- 1 tablespoon grated parmasan cheese
- 1/2 teaspoon coarsely ground black pepper
- left over callaloo and saltfish
- bag of salad or any salad vegetable you may have around
Preparation
Preheat oven 200 degrees
Prick the pastry case with a fork and set aside
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Break the eggs in a medium size bowl, add the cheese and black pepper whisk well with a fork.
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Put the leftovers into the egg mixture and combine well
Spread the eggy leftovers into the pastry case
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Place on a baking tray and bake for 20 minutes
Remove from the oven leave for 5 minutes before serving
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
Done!
Bon Appétit!!
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| Copyrights to images reserved Alicia Lewis @ KitchenTakeovers |
*** Disclaimer: Any of the information within this blog post and others on this site is for information and educational purposes only and is NOT intended to be taken as diagnosis, treatment, cure or to prevent any disease. Any reader concerned about his or her health is advised to seek medical advice from their GP or relevant medical professional***
Labels: 5 Ingredients Challenge, Caribbean, Pantry Throw-down, Recipe List, Waste Not Want Not: Wednesdays
