No food waste recipe: Sour milk pancakes

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A while ago, I was telling you about our zero waste milk routine and how, as a result, we ended up having to deal with sour milk from time to time. After a few more tries, I have perfected (or rather simplified) the recipe of my sour milk pancakes and I wanted to share it with you. Since the sour milk was supposed to make the dough raise, I didn’t see why I also needed to put baking powder and baking soda. So I tried without it. Although the result is more a thick crepe than a pancake, it is super nice and I don’t see why I would need the extra ingredients.

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In the meantime, I also tried to make ricotta like cheese. I basically warmed the sour milk until it made curds and filtered it with a clean piece of cloth. It was quite fun, and the best part is that the whey can be frozen (I don’t have energy to make the dough straight after making the cheese) and used to make the pancake recipe later. The result is softer and sweeter than with the sour milk. Since neither of us is a huge fan of the resulting cheese, I would need to use it in a recipe to be worth the extra work, but last night we tried spinach and ricotta lasagna and this could be a good use for it in the future.

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Sour milk pancakes

Ingredients

For each cup of sour milk or whey (makes about 10 pancakes):

  • 1 egg
  • 1 cup of flour
  • 1 tea spoon of sugar
  • 1 pinch of salt

Mix all the ingredients in this order. Let the dough rise between 1 hour and one night. The dough is ready to make pancakes.

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No-food-waste recipe: Parsley salad

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I love getting a weekly fruit and veggie box. It frees so much time by limiting major groceries to every 2-3 weeks and it ensures we eat well. But it means that we have to get a bit creative not to waste food. Recently they gave us quite a bit of parsley, and I was not sure how to use all of it. As a happy coincidence, it is the week Pioneering the simple life chose to share a parsley pesto recipe. I thought this was the perfect way to conserve our parsley, so I set up to do my own version of it (I’m very bad at following recipes 😉 ).

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After spending some time chopping the parsley, garlic cloves and almonds, our blender refused to work. Not a big surprise since I got it second hand and it was quite old, but I had already mixed everything together and I was a bit upset at the idea that I wasted time and ingredients. This is when I thought about saving everything as a salad. After all, this is kind of the idea behind Lebanese tabbouleh. It turned out pretty nice. 


 Parsley salad recipe

Serves two

Ingredients 

  • 1 bunch of parsley
  • the juice of half a lemon
  • 3 garlic cloves
  • 10 almonds
  • olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
  • seasonal and/or fermented vegetables (tomato, carrot, beetroot, sauerkraut …)

Put almonds to soak in water. It is supposed to reactivate the enzymes that went dormant when the seed dried. It makes it easier to absorb all the good nutrients of the almond. In any case, it makes the almond softer. Anything from 20 min to overnight is good. Since I rarely plan meals in advance, I normally just put them to soak when I start cooking and prepare all the rest first.

Chop the garlic, the parsley and the almonds. Add the lemon.

Clean, cut and add the rest of the vegetables. Put salt, pepper and olive oil to taste.

If you are not too starving, let it macerate a bit in the fridge.


The first time I used tomatoes and fermented beetroot. You can tell we are in Spain, because we get tomatoes every week from a company that sells seasonal organic veggies. I wish they would put something else though cause they are not so tasty at the moment.  

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Since last week we got parsley again, I made the salade again, replacing the fermented beetroot by homemade sauerkraut! I am pretty exited about this. I made it to prevent a cabbage to go to waste. It doesn’t look like I expected, but it is super nice. 

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