We get excited by clever ways to reduce food waste, hence we’re thoroughly excited about our latest eBook The Clever Cook. It’s devoted to easy, wholesome recipes that help you avoid food waste, saving you money as well as reducing your impact on the environment. Here’s one of our favourite recipes from the eBook, to give you another little glance into what’s inside (check out our previous posts on the eBook for more).
What else is inside?
- Over 60 recipes that are not only nutritious but help you use up wilted veggies and leftovers so that nothing ends up in the bin.
- Loads of easy to follow tips and tricks for reducing waste in the kitchen.
- A sample week-long meal plan that demonstrates how to use the recipes to avoid food waste.
- Shopping guides and directories to help you find local bulk stores and ethical/sustainable producers.
Pastitsio is the ultimate comfort food. It’s the Greek version of lasagne and is traditionally made with mince meat, however it’s also the perfect way to use up leftover sauce from the Pasta bolognese alla Olimpia recipe or even Barry’s Beef Shin (both featured in The Clever Cook). Pastitsio is even better the day after, once the creamy béchamel sauce has really set. Enjoy it with steamed greens and a Greek salad.
- 500g dried penne pasta
- olive oil
- leftover sauce from Pasta bolognese alla Olimpia or leftover Barry’s Beef Shin (featured in The Clever Cook)
- 1 cup grated parmesan, plus extra for sprinkling on top
- small handful homemade breadcrumbs or stale bread*
For the béchamel sauce
- 4 cups milk or homemade buttermilk (featured in The Clever Cook)
- 6 tbsp butter (see homemade butter featured in The Clever Cook)
- 6 tbsp plain flour
- nutmeg, freshly ground
Preheat oven to 180C. Set a large pot of salted water to boil and add the dried pasta. Boil for 5 minutes less than the packet instructions, then strain, pop back in the pot and mix in a little olive oil so that the pasta doesn’t stick together.
Meanwhile, make your béchamel sauce. Bring the milk to a boil over medium heat, stirring regularly so the bottom doesn’t catch and burn. In a separate medium-sized saucepan, melt the butter. Add the flour and sauté over medium heat for 1 minute. Add the boiled milk, reduce heat to low and grab a whisk and blend briskly until the sauce has thickened. Remove from heat and add salt, pepper and ground nutmeg to taste.
Now grab your leftover meat sauce and pour it into the pasta. Add the grated parmesan and stir well to coat all the pasta.
Grab a baking dish and sprinkle the base with breadcrumbs so the pasta doesn’t stick to the bottom. Add the pasta mix, spreading it out evenly. Add a dash of water if the mix seems too dry. Cover with the béchamel sauce. Sprinkle with more parmesan and bake in the oven for 1 hour or until golden brown on top.
* If you need to make breadcrumbs, simply whiz up any stale bread you have in a food processor until fine.