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Three recipes that are even better as leftovers
Here are three recipes that are even better as leftovers the next day or for lunchboxes for school and work lunches.
These three recipes are perfect for dinner and even better for leftovers the next day | Pictures: delicious.com.au
With inflation currently being what it is and salaries not rising fast or high enough to keep up with the basic cost of living, people are looking for more and more ways to stretch their rands.
One of the many tried and tested ways to do this is through cooking affordable, nutritious meals that last beyond mealtime.
To help, we tracked down three recipes that are even better as leftovers. You can heat and eat them the next day or pack them in lunchboxes for school and work lunches.
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Roasted eggplant fattoush
According to Phoebe Wood of Delicious.com, “this authentic fattoush is as messy as it is tasty.” This recipe is also vegetarian, therefore making it great for both vegetarians and people who go meat-free a few times a week.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: side
- Method: Frying
- Cuisine: French
Ingredients
Scale
- 4 small eggplants
- 100ml extra virgin olive oil
- 1 Lebanese flatbread
- 1/2 tsp ground cumin
- 11/2 tsp sumac
- 5 heirloom tomatoes, sliced
- 1 red onion, thinly sliced into rounds
- 200g feta, sliced
- 1/2 bunch each mint and flat-leaf parsley leaves
- 1/4 bunch basil leaves
- 2 tbs pomegranate molasses
Instructions
- Preheat oven to 200°C. Place eggplants on a baking paper-lined baking tray and drizzle with 2 tbs oil. Sprinkle with a little salt and roast for 40 minutes or until very tender when pierced with the tip of a sharp knife. Set aside to cool.
- Meanwhile, heat 1 tbs oil in a frypan over medium heat. Roughly tear bread and add to pan. Cook, turning occasionally, for 6-7 minutes until crisp and golden
- Add cumin and 1/2 tsp sumac to pan and toss to coat. Remove from heat.
- Place 1 eggplant on each serving plate and split in half. Divide tomato, onion, feta and herbs among serving plates with fried bread.
- Whisk molasses, lemon juice and the remaining 2 tbs oil and 1 tsp sumac in a bowl. Season, then drizzle over salad to serve.
Notes
Keep a storage container aside for your leftovers.
Indian samosa pie with minted yoghurt
Samosas are a takeaway staple but the team at Delicious took the old-faithful dish and turned it into a warming pie that’s perfect for dinner and even better for leftovers the next day.
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 2 1x
- Category: Lunch, Dinner
- Method: Bake
- Cuisine: Indian
Ingredients
Scale
- 2 cups (300g) bread and pizza flour (strong flour)
- 180g cold unsalted butter, cut into pieces
- 400g potatoes, cut into 1cm pieces
- 11/4 cup (150g) frozen peas
- 11/2 tbs coconut oil or ghee
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tbs grated ginger
- 1 long red chilli, seeds removed, chopped
- 1 tsp Madras curry powder
- 1 tsp cumin seeds
- 1 tbs tomato paste
- 1 tbs mango pickle (from supermarkets)
- 1 egg
- 1 tbs caraway seeds
- 1 tbs nigella seeds
Minted Yogurt
- 200g thick Greek-style yoghurt
- 1 cup firmly packed mint leaves
- 1 red (Asian) eschalot, chopped
- 1 garlic clove, chopped
- 2 tsp caster sugar
Instructions
- Place flour and butter in a bowl with 1/2 tsp salt. Rub together until it resembles large breadcrumbs. Add 2/3 cup (165ml) chilled water, 1 tbs at a time, stirring, until a rough dough forms. Shape into a ball, then turn onto a floured work surface. Roll to a 30cm x 20cm rectangle. Bring one short end into the centre, and fold the other on top to enclose and form 3 layers. Rotate 90 degrees. Repeat rolling, folding and turning five more times until smooth. Enclose in plastic wrap and chill for 1 hour.
- Meanwhile, place potato in a pan of cold salted water over medium heat. Cook for 15-20 minutes until tender, adding peas for the final 2 minutes of cooking. Drain.
- Heat oil in a pan over medium heat. Add onion and fry, stirring, for 5-6 minutes until soft. Add garlic, ginger, chilli, curry powder and cumin, and cook, stirring, for a further 1 minute or until fragrant.
- Add peas and potatoes, season, then stir through tomato paste and mango pickle. Chill.
- Preheat oven to 200°C. Divide pastry in two. Roll out one piece on a floured work surface to 40cm x 25cm rectangle. Place on a baking tray lined with baking paper.
- 6. Place filling in the centre of the pastry, leaving a 3-4cm border. Roll out the remaining pastry to 30cm x 20cm. Beat egg with 2 tbs cold water, then brush a little over edges of larger pastry. Lay smaller pastry over filling, using a fork to crimp edges.
- 7. Brush with egg, and make a few incisions in the top. Sprinkle over Caraway and Nigella. Bake for 25 minutes, then increase heat to 220°C and cook for a further 15 minutes or until golden.
- For minted yoghurt, place all ingredients in a food processor. Whiz until smooth. Serve pie with the minted yoghurt.
Roast salmon and butternut pumpkin with almond pesto
This new twist on a traditional roasted salmon is sure to be an instant hit at your next dinner party or family dinner. You’re also bound to enjoy these leftovers the next day.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 1x
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: French
Ingredients
Scale
- 1kg butternut pumpkin, seeds removed, cut into 3cm pieces
- 1 tbs chopped rosemary leaves
- 1/2 cup (125ml) extra virgin olive oil, plus 2 tbs extra
- 1 bunch flat-leaf parsley, leaves picked
- 1/2 cup (40g) flaked almonds, lightly toasted
- 1 garlic clove, crushed
- 4 x 200g skinless salmon fillets, pin-boned
- Steamed green beans, to serve
Instructions
- 1. Preheat the oven to 200°C and line a large roasting pan with baking paper. Place the pumpkin in the pan, add the rosemary and 1 tbs oil, then season and toss to combine. Roast for 15 minutes or until almost tender.
- 2. To make the pesto, place the parsley, almonds and garlic in a food processor and whiz until well combined. Transfer to a bowl, then stir in 1/2 cup (125ml) oil and season. Set aside.
- 3. Brush salmon with remaining 1 tbs oil, season and add to the roasting pan with the pumpkin and cook in the oven for a further 12 minutes or until the salmon is just cooked and the pumpkin is tender.
- Divide salmon and pumpkin among plates and serve with pesto and beans.
These recipes were found on delicious.com.au
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