Delifrance have created recipes showing how to upcycle leftovers in to new dishes.
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ROSEMARY CROUTONS - A RECIPE NO WASTE ALL TASTE
Turn yesterday's bread into delicious rosemary croutons, the perfect partners of a creamy soup or a salad!
INGREDIENTS
Diced stale bread: 200g
Olive oil: 20g
A sprig of rosemary
Salt
- Remove the crust from the bread and dice.
- Put the rosemary, salt, and oil into a jar.
- Add the bread cubes to the jar and mix to ensure that the bread is soaked with the oil/rosemary mixture.
- Pour onto a baking tray.
- Bake for approximately 4 minutes at 220°C the croutons should be golden brown.
- Serve with a hot or cold soup, or with a salad, etc.
GRANOLA - A RECIPE NO WASTE ALL TASTE
INGREDIENTS (for 12 portions)
200 g of the previous day's croissants
Oat flakes : 100g
Brown sugar : 100g
Egg whites : 70g
Pecan nuts : 50g
Cranberries : 50g
- Cut the croissants into pieces and pour into the mixing bowl with the brown sugar and the oat flakes.
- Mix with the leaf attachment until you obtain a sandy mixture.
- Add the egg whites and continue mixing until you obtain a crumble-type texture.
- Add the pecan nuts.
- Pour onto a sheet of baking paper on a baking tray, spread out, ensuring that you have the same thickness everywhere, bake for 18 minutes at 150°C.
- Add the cranberries after baking.
CINNAMON COOKIES - A RECIPE NO WASTE ALL TASTE
INGREDIENTS (for 10 portions)
200g of previous day's croissants
Butter : 50g
Flour : 100g
Egg : 50g
Brown sugar : 90g
Cinnamon : 5g
Baking powder : 5g
- Cut the croissants into pieces and pour into the mixing bowl with the brown sugar, the flour, the cinnamon, and the baking powder.
- Mix with the leaf attachment until you obtain a crumbly texture.
- Add the butter, then the eggs.
- Mix until you obtain a compact pastry.
- Shape a dumpling of around 6 cm in diameter.
- Place the dumpling on a tray and store in the refrigerator to cool for 30 minutes.
- Retrieve the dumpling, paint with egg and roll in the brown sugar.
- Cut out 10 to 12 discs.
- Arrange on a baking tray and bake for 16 minutes at 160°C.