Reuse instead of throwing away
In ‘Nix bleibt übrig: From Leaf to Root’, author Michaela Marx shows how fruit and vegetable leftovers can be utilised creatively and sustainably. With over 100 versatile recipes, the book offers numerous ideas for conserving resources and making full use of food. Whether it's a vegan banana peel burger, homemade raspberry scrub soap or refreshing watermelon in a jar - the simple and original instructions not only expand your own cooking repertoire, but also ensure that less ends up in the bin. All in all, an inspiring companion for anyone who wants to combine enjoyment and environmental awareness.
A recipe first: fruity vinegar
Vinegar belongs in every kitchen - but why not refine it? It can easily be flavoured with peel and fruit residues to give it a special touch. This is not only sustainable, but also a wonderful way to preserve the flavour of fruit or herbs for longer. Filled in a pretty bottle, it even makes a personalised gift that combines enjoyment and creativity.
Preparation time: 15 minutes + 4 weeks infusion time
Ingredients for 3 bottles (500 ml each):
1.5 litres of apple cider vinegar
100 g apple scraps (peel, core or apple scraps from lunch boxes)
Also:
1 sealable jar (approx. 2 litres)
3 boiled bottles (500 ml each)
Instructions:
Preparation: First pour the vinegar into a glass jar.Cut the leftover apples into pieces about 1 cm in size and gradually add them to the jar - this can be done over several days.Once the jar is full, close it tightly.
Maturing: Leave the jar in a light place for approx. 4 weeks so that the vinegar can develop its full flavour during this time.
Bottling: After maturing, carefully pour the vinegar through a fine sieve.Then pour the filtered vinegar into three previously sterilised bottles and seal them tightly.
The vinegar can be kept for a total of one year.
Tip: The vinegar can also be made with fruit leftovers from pears, apricots, nectarines, raspberries and strawberries.
