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    No Waste – All Taste, Fight Food Waste with Delifrance

    Delifrance have created recipes showing how to upcycle leftovers in to new dishes.

    Click on ingredients in the recipes below to visit the product pages.

    ROSEMARY CROUTONS - A RECIPE NO WASTE ALL TASTE

    Rosemary Croutons


    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

    Granola


    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

    Cinnamon Cookies

    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.

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