Thanks to the most convoluted food hack we’ve ever seen on the internet, we decided to compile our own list of helpful and handy foodie hacks.
And, don’t worry – we won’t be showing you how to spread peanut butter on bread… Instead, these five tips will have you saving time and money, as well as making your cooking more efficient and waste-free!
1. Cook your eggs in the microwave.
While it might sound bizarre, this is actually a genius hack! Cooking your eggs in the microwave takes mere minutes and you’re not left with pots and pans to wash up. To make scrambled eggs, simply crack your eggs into a mug and whisk. Then microwave on high for two minutes and you’re done! Our Eggy Muggin takes this one step further thanks to the addition of veggies. You can also poach eggs in the microwave – simply crack an egg into half a cup of water, cover with a saucer and microwave on high for one minute. Yum!
2. Dry leafy greens in a pillowcase.
Our founder and director, Sarah, included this handy tip in her book Simplicious and it ensures that you’ll never have soggy greens again! Simply pop your washed leafy greens into a clean pillowcase and swing the bag around. Alternatively, you can pop the bag in the washing machine for 20 seconds on the spin cycle. You’ll have crisp and dry lettuce every time!
3. Fill your ice cubes with leftover herbs + oil/wine/stock.
This is a great trick for when your herbs are looking a little worse for wear. Instead of chucking them out, chop them up and pop into an empty ice cube tray. Then, simply top up with olive oil, stock or the dregs of a wine bottle. Once these have frozen, you can use them to add flavour to sautéed veggies, soups or stews.
4. Keep all of your veggie peels to be used in stock.
Instead of binning veggie peels and offcuts, pop them in a bag in the freezer. Once you have a veggie stockpile, use them the next time you’re whipping up a batch of homemade stock. It’s a win-win as you’re giving these veggies another life and improving the nutrient density of your stock!
5. Save the brine or olive oil from jars of olives, capers + anchovies for salad dressings.
When you come to the end of a jar of olives or pickles, save the brine or olive oil in your fridge and use it in your next salad dressing. By doing this you’re preventing unnecessary waste and your salad will be a downright flavour bomb.
6. Revive limp veggies in water.
We’ve all been guilty of throwing out veg when it’s looking limp and uninviting, but this trick will completely change that. Simply submerge your veggies in a water bath to bring them back from the dead.This will help you to reduce food waste, while also saving your hip pocket!
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