Have you ever thought about how much water goes into producing our food?
The figures are actually staggering. A loaf of bread takes a whopping 1,200 litres to be produced.
On average the amount of water needed to produce food is about 1000 times the weight of the food itself! Each year, food that is produced but not eaten guzzles up a volume of water equivalent to Lake Geneva.
Wiltshire Wildlife Trust, in partnership with Wiltshire Council, hopes to make this festive season one that doesn’t cost the earth – for you or for our wildlife.
Waste Minimisation officer for the Trust, Emma Croft offers this final helpful suggestion for festive food storage.
“Store your food in the best way possible to make the most of the food you buy this Christmas; keep fruit in the fridge, keep cupboards organised so you can find things easily and use your freezer like a very cold larder.”
Emma’s Top Tip For Dessert: The Freezer – your festive friend
You’d be amazed at how many foods you can freeze. And you can freeze food right up until the use by date – so if you’ve spotted something in the fridge that’s just about to go over its date, you’ll be able to extend its life by popping it in the freezer!
Did you know you can freeze all of these foods?
Potatoes and other root vegetables – just blanche in boiling water for a few minutes, cool, and freeze in bags or tubs
Hard cheeses – it’s very tempting to splurge on lots of yummy cheese at Christmas, but it doesn’t always get eaten. Thankfully, cheddar and parmesan can be grated and stilton crumbled before popping in the freezer – then add straight into soups, pasta, lasagne, gratins – the possibilities are endless!
Lemons – got lemons about to go past their best? Slice them up and freeze, they make refreshing ice cubes for your New Year parties!
Leftover roast meat – don’t let it go to waste, pop it in the freezer then use it again in a tasty pie or curry.
Fresh herbs – add them to oil and/or butter then freeze to use again another time
Bread – when buying bread over the Christmas holidays, remember to put some straight into the freezer. It keeps perfectly for when it is needed, and you can use a sliced loaf at breakfast by toasting slices straight from frozen.
And don’t forget to eat from the freezer in the run up to the big day, freeing up space for all those tasty leftovers!
Take advantage of discount prices and look out for buy one get one free offers where you can freeze or store the extra until you know you need it – stock up the freezer with useful standbys you know you and the family plus any unexpected guests will eat for the Christmas holidays such as pizzas, party nibbles, bread, sliced ham and grated cheese.
This week, we just couldn’t choose between these two amazing leftover recipes. I’m sure you won’t mind an extra helping!
Christmas Pudding Strudel
· 250g ricotta cheese
· black pepper
· Zest of 1 orange
· 250g leftover Christmas pudding, crumbled
· 3 large sheets of filo pastry
· 25g melted butter
· Ground cinnamon
· Brown sugar
· Vanilla ice cream, custard or cream to serve
1. In a bowl mix together the cheese, black pepper, orange zest, and crumbled Christmas pudding.
2. Lay out the sheets of filo pastry, brush each sheet with melted butter and place on top of each other. Spread the filling at one end of the filo square.
3. Fold one end of pastry over the mixture and continue rolling, tucking each end to create a seal, until you have a tight filo parcel log.
4. Brush the top with butter and sprinkle with a little cinnamon and brown sugar.
5. Bake at 200°C (400°F) mark 6 for about 25 minutes or until golden brown and crispy on the base.
6. Serve in slices with cream, vanilla ice cream or warm custard.
Christmas Pudding Ice-cream
· 125g leftover Christmas pudding, crumbled.
· 150ml chilled ready made custard.
· 150ml double cream, whipped.
· liquor such as brandy, rum, whisky or Baileys.
1. Mix together the custard and whipped cream then stir in the crumbled Christmas pudding.
2. Freeze in a large Tupperware container and stir every half hour or so until it’s the consistency you want.
3. For a softer freeze, add a little brandy or leftover Christmas liquor such as rum, whisky or Baileys.