I am not very good at eating leftovers. It can depend on the meal; I’m much better at eating bolognese or stir-fry leftovers than soup or steaks. So this week I’ve been trying some creative ways to use leftovers; after all, I’ve gone to the effort of cooking healthy food, I mustn’t let it go to waste!
I’m particularly rubbish at eating soup leftovers. I enjoy soup when I eat it, but rarely have a desire to eat it. This week I made a large batch of roast pumpkin soup, and not really wanting to eat soup the next day, I wondered what to do with the rest of it.
Pumpkin piklets! Mix soup, eggs, wholemeal flour and a dash of baking powder and you have close to fat free (except for the fat in the egg yolk) piklets.
If you want to try this I believe the proportions were about 1.5 cups soup, 2 eggs, 2⁄3 cup flour. I’m really not sure how much flour there was though — I whisked it in gradually until the mixture was the right consistency.
The piklets were nice warm on their own, and also good with spread, or stacked with other ingredients.
Pumpkin soup chocolate cake
Okay, I haven’t actually tried making this one yet. I saw that there are some chocolate cake recipes that use sweet potato in them, and I also saw a chocolate orange cake recipe that uses a blitzed boiled orange, and a chocolate olive oil cake where perhaps some of the water and oil could be exchanged for pumpkin soup. I think this could work, particularly for a gluten free cake that is more dense and less dependent on flour and rising.
The only way this is really like bibimbap is that it has an egg on top, but the egg is a nice way to change the dish up and add some extra protein. You don’t have to have any carbs with it if you don’t want to, but a slice of toast is nice to dip in the egg yolk.
All I did with this was add some cayenne pepper to the bolognese sauce, reheat the sauce, crack an egg on top and reheat some more. You can do this in the microwave, or in the oven.