Nice cream with strawberries and raspberries
Nice cream with strawberries and raspberries
Don't know what to do with your damaged fruit? Discover the ice cream that will refresh your summer and save you money!
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Don't know what to do with your damaged fruit? Discover the ice cream that will refresh your summer and save you money!
Don't know what to do with your damaged fruit? Discover the ice cream that will refresh your summer and save you money!
Serves 4:
STEP 1
24 hours beforehand, slice the bananas and strawberries and place them on a Pyrex glass plate® with the raspberries. Place in the freezer.
STEP 2
The next day, blend the banana, then add the strawberries and raspberries.
STEP 3
You can enjoy the nice cream straight away, but if you want a firmer consistency, return to the freezer for at least 20 minutes.
Pyrex tip®: make a coulis with the remaining fruit to accompany your ice cream, for an even more delicious treat!
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Did you know that coffee grounds can be used as a cooking ingredient? Give it a try and reuse it in this delicious cookie recipe!
Did you know that coffee grounds can be used as a cooking ingredient? Give it a try and reuse it in this delicious cookie recipe!
For 12 cookies :
STEP 1
Preheat oven to 180°c
STEP 2
Collect the coffee grounds and spread them out on an ovenproof tray
STEP 3
Dry the coffee grounds in the oven for 10 minutes at 180°c, then leave to cool. You can store the grounds in a cool place for other uses.
STEP 4
Whisk the sugars in a bowl, then add 30g of cold, dry coffee grounds, the olive oil, milk and vanilla extract.
STEP 5
Gradually add the flour and salt to avoid lumps, then add the chocolate chips.
STEP 6
Refrigerate for 30min.
STEP 7
Shape the cookie dough into balls.
STEP 8
Bake for 12 minutes at 180°c.
Pyrex tip®: for an extra touch of deliciousness, add white chocolate chips and enjoy these cookies with your coffee!
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Who said sprouted potatoes were fit for the garbage can? Sublimate them with this delicious recipe from Chef N-Zem: gnocchi au gratin with Parmesan cheese!
Who said sprouted potatoes were fit for the garbage can? Sublimate them with this delicious recipe from Chef N-Zem: gnocchi au gratin with Parmesan cheese!
Serves 4 :
STEP 1
Preheat oven to 180°C.
STEP 2
Place the potatoes on a carpet of coarse salt in a Pyrex pie dish® and bake for 1 hour.
STEP 3
Recover the potato pulp. Add a generous pinch of salt and 60 grams of flour per 300 grams of potato pulp, plus one egg or egg yolk.
STEP 4
Mix the dough thoroughly, then shape the gnocchi on a floured surface.
STEP 5
Cook the gnocchi in a pan of boiling salted water.
STEP 6
Arrange the gnocchi in the same Pyrex pie dish® with a parmesan cream mixture (liquid cream + parmesan).
STEP 7
Place the dish in the oven on the grill setting at 200 degrees for 6-7 minutes.
STEP 8
Once out of the oven, place shavings of raw or cooked mushrooms and the herbs of your choice on the dish.
Pyrex good idea®: depending on the season, you can replace the Parmesan cream with a wilted tomato-based sauce.
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No more wastage with this cauliflower gratin: we use everything, even the leaves! A recipe shared with us by Chef N- Zem!
No more wastage with this cauliflower gratin: we use everything, even the leaves! A recipe shared with us by Chef N- Zem!
Serves 6 :
STEP 1
Remove the green leaves from the cauliflower, then separate the white central parts with a knife. Rinse well without drying out.
STEP 2
Add the white stems to a pot of boiling salted water for 5 minutes. Steam the cauliflower florets at the same time.
STEP 3
After 5 minutes, add the green leaves and cook for a further 5 minutes.
STEP 4
Drain and set aside. Continue cooking the cauliflower florets if necessary.
STEP 5
Make a classic béchamel sauce.
STEP 6
Blend the garlic, chives and shallot. Add to the béchamel with a generous pinch of salt and the grated Emmental cheese.
STEP 7
Arrange the cooked cauliflower florets, greens and stems in a glass casserole dish. Add the béchamel sauce and the remaining Emmental cheese. Leave to bake for a few minutes on the grill setting.
Pyrex good idea®: to suit your taste, you can also add a few cubes of ham to the gratin.
Stop! Stop throwing away your damaged fruit and turn it into a delicious cake, Chef N-Zem style!
Stop! Stop throwing away your damaged fruit and turn it into a delicious cake, Chef N-Zem style!
Serves 6 :
STEP 1
Preheat oven to 180°C.
STEP 2
Mix eggs and sugar.
STEP 3
Blend the squeezed juice and zest with the tired fruit until smooth.
STEP 4
Combine the 2 mixtures, then add the flour and baking powder.
STEP 5
Add the olive oil. Mix again and finish with the fleur de sel.
STEP 6
Oil the tin and line with a little sugar to create a crisp crust.
STEP 7
Pour all the mixture into the tin and bake for 45-50 minutes.
STEP 8
Leave to cool before serving.
The Pyrex good idea®: you can adapt the fruit used in the recipe to suit your own tastes and desires!
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Leftovers in your fridge that you don't know when to use up? Try Chef N-Zem's anti-gaspi Bahn-Mi sandwich!
Leftovers in your fridge that you don't know when to use up? Try Chef N-Zem's anti-gaspi Bahn-Mi sandwich!
Serves 2 :
STEP 1
Lightly moisten the bread and place in a Pyrex glass dish® for 10 minutes at 180° in an unheated oven. Also place the leftover shredded poultry in the oven to reheat.
STEP 2
Meanwhile, mix all the sauce ingredients in a small bowl and pour in the reheated chicken pieces.
STEP 3
Split the bread and add the mayonnaise with or without the sriracha mixture, followed by the marinated chicken. Then add the radish sticks, pickled carrot peels and cilantro.
Pyrex tip®: use the crudités of your choice in the sandwich!
Grab your broccoli stalks and try out this delicious recipe for "broccoli nuggets"!
Grab your broccoli stalks and try out this delicious recipe for "broccoli nuggets"!
Serves 6:
STEP 1
Preheat oven to 180°c.
STEP 2
Peel the broccoli stalks, halve and quarter them.
STEP 3
Mix the milk and flour in a bowl.
STEP 4
Mix the stale bread to obtain a more or less fine breading.
STEP 5
Dip the broccoli stalks once in the milk/flour mixture, then in the breadcrumbs.
STEP 6
Place on a baking sheet.
STEP 7
Bake for 15 to 20 minutes at 180°C.
Pyrex tip®: dip your broccoli nuggets in the sauce of your choice!
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Turn your carrot tops into a delicious pesto to dress up your lasagne!
Turn your carrot tops into a delicious pesto to dress up your lasagne!
Serves 6 :
For the pesto :
For the béchamel sauce :
STEP 1
Preheat oven to 200°c.
STEP 2
To prepare the pesto, wash and spin-dry the carrot tops. Peel and chop the garlic. In a food processor, blend the carrot tops, garlic, Parmesan and pine nuts. Add olive oil until smooth.
STEP 3
To prepare the béchamel sauce, melt the butter in a saucepan, add the flour and stir. Pour in the milk a little at a time, until the mixture thickens. Add salt, pepper and nutmeg.
STEP 4
To assemble the lasagne, place a small amount of béchamel sauce in the bottom of a baking dish. Place a layer of lasagne, spread the béchamel, add a little pesto and sprinkle with Parmesan. Continue until you've used up all the ingredients, finishing with a layer of béchamel and parmesan.
STEP 5
Bake for 25 minutes.
Pyrex good idea®: carrot top pesto can also be used as a sauce with pasta or on bruschetta, for example!
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Sublimate your leftover mashed potatoes and turn them into gourmet potato pancakes!
Sublimate your leftover mashed potatoes and turn them into gourmet potato pancakes!
Serves 6 :
STEP 1
Preheat oven to 180°c.
STEP 2
Loosen the purée by stirring a little. Add the egg and mix.
STEP 3
Add flour, cheddar cheese, salt and pepper.
STEP 4
Shape into patties and place on a baking sheet.
STEP 5
Bake for approximately 30 minutes.
Pyrex good idea®: you can add herbes de Provence and other spices of your choice for even more flavor!
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Stop throwing away cucumber peelings and turn them into delicious tzatziki!
Stop throwing away cucumber peelings and turn them into delicious tzatziki!
Serves 2 :
STEP 1
Place all the ingredients in a blender. Blend until more or less smooth.
The Pyrex good idea®: you can vary the pleasure and enjoy your tzatziki with breadsticks as an aperitif, or as a sauce in a sandwich.
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Do your children tend not to finish their compotes? Find out how to reuse them with this muffin recipe that's sure to please young and old alike!
Do your children tend not to finish their compotes? Find out how to reuse them with this muffin recipe that's sure to please young and old alike!
Serves 6 :
STEP 1
Preheat oven to 200°c.
STEP 2
Place the flour, sugar and yeast in a bowl.
STEP 3
Add the compote and oil.
STEP 4
Mix
STEP 5
5 Place in a muffin tin and bake for 20 minutes.
Pyrex good idea®: add chocolate chips for variety.
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Don't know what to do with the stale bread in your kitchen? Turn it into delicious cookies to satisfy your sweet tooth!
Don't know what to do with the stale bread in your kitchen? Turn it into delicious cookies to satisfy your sweet tooth!
Serves 6 :
1 egg
1 pinch yeast
80g brown sugar
200g chocolate
120g soft butter
1 pinch salt
STEP 1
Preheat oven to 160°c
STEP 2
Grind the stale bread into powder
STEP 3
Beat the soft butter with the sugar, add the egg and mix.
STEP 4
Add yeast and stale bread powder
STEP 5
Crush the chocolate, add to the mixture and stir.
STEP 6
Form the dough into balls, place on an ovenproof tray and flatten slightly.
STEP 7
Bake for 30 minutes.
The Pyrex good idea® : you can add hazelnuts, toffee bits or almonds instead of (or in addition to) the chocolate!
There's more to come from bananas! Discover a zero-waste recipe for using the whole banana, even the peel!
There's more to come from bananas! Discover a zero-waste recipe for using the whole banana, even the peel!
1 banana for decoration
160g flour
100g applesauce
50g soft butter
1 sachet baking powder
50g brown sugar + a little for the top
STEP 1
Preheat oven to 160°c
STEP 2
Wash and remove the ends from the 2 bananas, then mash them in a bowl. Keep the peels to cut into small pieces and add to the bowl.
STEP 3
In a bowl, mix the soft butter with the compote, flour, baking powder and sugar. Mix well.
STEP 4
Add the mashed bananas and mix well.
STEP 5
Place the mixture in a cake tin, cut the remaining banana in half and place on top of the cake. Sprinkle with brown sugar.
STEP 6
Bake for 1h
Pyrex good idea®: for even more indulgence, add a few chocolate chips to the mixture!
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Give a second life to your leftover roast chicken with this delicious Caesar salad!
Give a second life to your leftover roast chicken with this delicious Caesar salad!
For 1 person :
Green salad
1 hard-boiled egg
For the dressing :
3 tablespoons Greek yogurt
1 tsp mustard
1 tsp Worcestershire sauce
1 tsp olive oil
30g Parmesan cheese
STEP 1
Preheat oven to 180°c
STEP 2
Cut the stale bread into pieces, brush with olive oil and bake for 10 min.
STEP 3
Meanwhile, place the lettuce in a salad bowl. Put it in a bowl of cold water to revitalize it, if necessary, and spin-dry well.
STEP 4
Cut the remaining chicken into small pieces and place on top of the salad.
STEP 5
Shell the egg, cut into quarters and add to the salad.
STEP 6
Mix all the sauce ingredients together and blend well.
Pyrex tip®: to liven up your salad, add pre-preserved pumpkin seeds, for example!
Got leftover bread from your Christmas Eve meal? Keep the Christmas magic alive and turn them into delicious pudding!
Got leftover bread from your Christmas Eve meal? Keep the Christmas magic alive and turn them into delicious pudding!
1 liter of milk
2 eggs
100g sugar
200g raisins
1 teaspoon vanilla extract
STEP 1
Place leftover bread and raisins in a bowl. Add milk. Leave to stand for at least 3 hours.
STEP 2
In another bowl, whisk the eggs with the sugar and vanilla extract.
STEP 3
Preheat oven to 180°C
STEP 4
When the bread is well soaked, combine the two mixtures and place in a mold.
STEP 5
Bake for approximately 30 minutes
Pyrex good idea®: add hazelnuts, walnuts or even almonds for variety!
Nothing's wasted, everything's transformed, even at Christmas! Give new life to the vegetable leftovers from your Christmas Eve meal with our recipe for Vegetarian Wellington.
Nothing's wasted, everything's transformed, even at Christmas! Give new life to the vegetable leftovers from your Christmas Eve meal with our recipe for Vegetarian Wellington.
1 puff pastry
1 onion
1 egg yolk
parsley
STEP 1
Mince the onion and fry in a little oil.
STEP 2
Add the diced vegetables, cook and sprinkle with parsley.
STEP 3
Preheat oven to 200°C
STEP 4
When the mixture is cold, roll out the dough.
STEP 5
Place the vegetables in the middle of the dough, pressing down well.
STEP 6
Close the dough over the vegetables
STEP 7
Brush with egg, draw shapes and bake for 30 minutes.
Pyrex good idea®: to vary the pleasure, you can add seasonal ingredients to your filling, such as chestnuts or chestnut crumbs!
It's the season for Christmas aperitifs with friends! Got leftover smoked salmon and puff pastry in the fridge? Don't waste any more, and make this simple and tasty recipe for your next party!
It's the season for Christmas aperitifs with friends! Got leftover smoked salmon and puff pastry in the fridge? Don't waste any more, and make this simple and tasty recipe for your next party!
2 puff pastries
125g cream cheese
Dill
sesame seeds
1 egg
STEP 1
Preheat oven to 210°c
STEP 2
Unroll the first puff pastry
STEP 3
Spread the fromage frais and add the leftover smoked salmon and dill.
STEP 4
Cover with the second puff pastry.
STEP 5
Cut the dough into the shape of a fir tree: first form a triangle and finish with the shape of the trunk at the bottom (use leftover dough to make balls to bake at the same time).
STEP 6
Make notches on each side of the triangle to form the branches of the fir tree, then roll them up one after the other.
STEP 7
Brush with egg yolk and bake for 15 minutes.
The Pyrex good idea® : you can also replace the smoked salmon with leftover pesto or eggplant caviar!
Got leftovers from the turkey you cooked for your last family meal? Reuse them to make a delicious and tasty shepherd's pie! You won't be disappointed!
Got leftovers from the turkey you cooked for your last family meal? Reuse them to make a delicious and tasty shepherd's pie! You won't be disappointed!
SHOULD WE ADD SOMETHING?
6 parsnips
4 potatoes
1 onion
25 cl milk
salt/pepper
AND THEN?
STEP 1
Preheat oven to 250°c
STEP 2
Wash, peel (keep the peelings for future vegetable broth or chips - if organic), cut into pieces and steam for 30 min.
STEP 3
Puree, add milk and season with salt and pepper. Set aside.
STEP 4
Chop the onion and sauté in a frying pan. Add chopped turkey.
STEP 5
Place the turkey in the bottom of the dish and add the mashed potatoes on top.
STEP 6
Place in the oven for approximately 30 minutes.
Pyrex good idea®: to vary the pleasures, you can modify the ingredients of your purée with seasonal vegetables.
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Are you left with slices of bread that are just starting to look good enough to feed to the ducks? Don't throw them away, and take advantage of the opportunity to make a delicious French toast, the best way to restore the bread's delicious, moist texture!
Are you left with slices of bread that are just starting to look good enough to feed to the ducks? Don't throw them away, and take advantage of the opportunity to make a delicious French toast, the best way to restore the bread's delicious, moist texture!
2 eggs
200 ml milk
50g sugar
STEP 1
Preheat your oven to 180°c.
STEP 2
In a bowl, beat the eggs with the sugar and add the milk.
STEP 3
Place the slices of stale bread in an ovenproof dish and pour the mixture over them.
STEP 4
Cut the peach into quarters and place on the bread.
STEP 5
Place in the oven for 25 minutes.
And it's ready!
Pyrex tip®: to vary the pleasures, you can reproduce this recipe using leftover damaged pears!
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+2You've got some bread left over, but it's not fresh enough to eat as it is? Don't throw it away, use it to make some great Bruschetta! Serve at the table with a salad or in small slices for an aperitif!
You've got some bread left over, but it's not fresh enough to eat as it is? Don't throw it away, use it to make some great Bruschetta! Serve at the table with a salad or in small slices for an aperitif!
Arugula
1 burrata cheese
Olive oil
honey
Sunflower seeds
STEP 1
Preheat your oven to 180°c.
STEP 2
Slice the bread.
STEP 3
Brush with honey.
STEP 4
Place in the oven for 10 min.
STEP 5
In a salad bowl, halve the cherry tomatoes, add the arugula and 1 tablespoon of olive oil. Mix well.
STEP 6
Remove the bruschettas from the oven, spread with a little burrata and place the tomato/arugula mixture on top.
STEP 7
Sprinkle with sunflower seeds. All set!
Pyrex tip®: to vary the pleasure of your Bruschettas, you can use leftover peppers, mushrooms or country ham!
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How about using radish tops to make a velouté? You know, those little green leaves that grow on the radish plant. They're edible, delicious and yet so often thrown away.
But did you know that radish tops are a source of benefits for our bodies? Rich in fiber and vitamin C, they improve digestion and strengthen our immune system. So don't ignore them any longer!
How about using radish tops to make a velouté? You know, those little green leaves that grow on the radish plant. They're edible, delicious and yet so often thrown away.
But did you know that radish tops are a source of benefits for our bodies? Rich in fiber and vitamin C, they improve digestion and strengthen our immune system. So don't ignore them any longer!
1 onion
2 potatoes
2 tablespoons olive oil
20cl single cream
STEP 1
Fry the onion and potatoes in olive oil.
STEP 2
Cook for about ten minutes.
STEP 3
Dip in the washed radish tops, which will quickly melt.
STEP 4
Add water and cook for 20 minutes.
STEP 5
Once everything is cooked through, add the liquid cream, season and blend.
Tell us all about it!
Do you love fish, but don't like the idea of cooking leftovers? From now on, there's no question of going to your fishmonger's without picking up fish heads, bones and fat, which are just as good to cook and enjoy in the form of a delicious soup.
Do you love fish, but don't like the idea of cooking leftovers? From now on, there's no question of going to your fishmonger's without picking up fish heads, bones and fat, which are just as good to cook and enjoy in the form of a delicious soup.
Garlic and onion, minced
2 tablespoons olive oil
Thyme, bay leaf, parsley & saffron
Salt and pepper
Tomato concentrate
A little white wine
STEP 1
Start by washing the leftover fish and sautéing it in olive oil over high heat in a casserole dish.
STEP 2
Add minced garlic and onion, then thyme, salt, pepper, bay leaf, parsley and saffron to add flavor to the broth; finish with a good tomato paste and a little white wine.
STEP 3
Cover with water and simmer over low heat for 40 minutes.
STEP 4
Blend, strain and enjoy!
And if you've bitten off more than you can chew, you can store the broth for up to 3 days in the fridge, or freeze it to keep on hand.
The Pyrex good idea®: Do you have leftover bread that's going to end up in the garbage can? Stop wasting it and bake it into delicious croutons to garnish your soup!
Many peelings can have a second life, so don't throw them away! Potato, carrot or beet peelings, for example, can be transformed into delicious chips for your aperitifs. A 100% anti-waste recipe!
Many peelings can have a second life, so don't throw them away! Potato, carrot or beet peelings, for example, can be transformed into delicious chips for your aperitifs. A 100% anti-waste recipe!
Oil
Salt and pepper
Spices
STEP 1
Wash and dry the vegetable peels with paper towels.
STEP 2
Place in a bowl and season with oil, salt, pepper and your favorite spices.
STEP 3
Once well mixed, spread on our Pyrex glass baking tray®. Once well mixed, spread them out on the baking sheet.
STEP 4
Preheat the oven to 180° and bake for 15 to 20 minutes (45 to 50 minutes for the beet potato chips), and you're done!
Enjoy, it's zero waste.
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Have you cooked a good roast chicken but don't know what to do with the carcass? Keep all the bones and make a zero-waste broth for dinner. The broth on its own is delicious, but it's also perfect with rice pilaf or a vermicelli dish.
Have you cooked a good roast chicken but don't know what to do with the carcass? Keep all the bones and make a zero-waste broth for dinner. The broth on its own is delicious, but it's also perfect with rice pilaf or a vermicelli dish.
1 carrot
1 onion
1 potato
Salt and pepper
STEP 1
Place your chicken carcass in a large saucepan, along with the carrot, onion, potato...and, in general, the parts of the vegetables you don't normally use, such as the green part of the leek.
STEP 2
Season with salt and pepper. Add water until the mixture is covered.
STEP 3
Cover and bring to a low boil for 1h30, until the vegetables are tender.
STEP 4
Once cooked, remove the vegetables and chicken carcass, leaving only the stock. It's ready!
STEP 5
Serve the chicken broth piping hot. You can garnish it with cream or croutons for an extra gourmet touch.
Pyrex good idea®: to vary the pleasures, you can reproduce this recipe with leftover fish or shellfish (shrimps, scampi) for a delicious smoked dish.
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We've all witnessed the spectacle of fruit in the basket becoming too ripe to eat. But make no mistake, ripe fruit can be used in a multitude of recipes, and above all, it shouldn't be thrown away. If you'd like to treat yourself to a delicious smoothie, the recipe is right here!
We've all witnessed the spectacle of fruit in the basket becoming too ripe to eat. But make no mistake, ripe fruit can be used in a multitude of recipes, and above all, it shouldn't be thrown away. If you'd like to treat yourself to a delicious smoothie, the recipe is right here!
A little milk
Vanilla ice cream (or whatever you like)
STEP 1
Blend the ripe fruit with a splash of milk or vanilla ice cream.
STEP 2
For a vitamin boost, add a few chia seeds or almonds.
It's good, it's easy and it's anti-waste - everything we love!
Sublimate your leftover mashed potatoes and turn them into gourmet potato pancakes!
Sublimate your leftover mashed potatoes and turn them into gourmet potato pancakes!
Serves 6 :
STEP 1
Preheat oven to 180°c.
STEP 2
Loosen the purée by stirring a little. Add the egg and mix.
STEP 3
Add flour, cheddar cheese, salt and pepper.
STEP 4
Shape into patties and place on a baking sheet.
STEP 5
Bake for approximately 30 minutes.
Pyrex good idea®: you can add herbes de Provence and other spices of your choice for even more flavor!
Vendor
It's the season for Christmas aperitifs with friends! Got leftover smoked salmon and puff pastry in the fridge? Don't waste any more, and make this simple and tasty recipe for your next party!
It's the season for Christmas aperitifs with friends! Got leftover smoked salmon and puff pastry in the fridge? Don't waste any more, and make this simple and tasty recipe for your next party!
2 puff pastries
125g cream cheese
Dill
sesame seeds
1 egg
STEP 1
Preheat oven to 210°c
STEP 2
Unroll the first puff pastry
STEP 3
Spread the fromage frais and add the leftover smoked salmon and dill.
STEP 4
Cover with the second puff pastry.
STEP 5
Cut the dough into the shape of a fir tree: first form a triangle and finish with the shape of the trunk at the bottom (use leftover dough to make balls to bake at the same time).
STEP 6
Make notches on each side of the triangle to form the branches of the fir tree, then roll them up one after the other.
STEP 7
Brush with egg yolk and bake for 15 minutes.
The Pyrex good idea® : you can also replace the smoked salmon with leftover pesto or eggplant caviar!
You've got some bread left over, but it's not fresh enough to eat as it is? Don't throw it away, use it to make some great Bruschetta! Serve at the table with a salad or in small slices for an aperitif!
You've got some bread left over, but it's not fresh enough to eat as it is? Don't throw it away, use it to make some great Bruschetta! Serve at the table with a salad or in small slices for an aperitif!
Arugula
1 burrata cheese
Olive oil
honey
Sunflower seeds
STEP 1
Preheat your oven to 180°c.
STEP 2
Slice the bread.
STEP 3
Brush with honey.
STEP 4
Place in the oven for 10 min.
STEP 5
In a salad bowl, halve the cherry tomatoes, add the arugula and 1 tablespoon of olive oil. Mix well.
STEP 6
Remove the bruschettas from the oven, spread with a little burrata and place the tomato/arugula mixture on top.
STEP 7
Sprinkle with sunflower seeds. All set!
Pyrex tip®: to vary the pleasure of your Bruschettas, you can use leftover peppers, mushrooms or country ham!
Vendor
Have you cooked a good roast chicken but don't know what to do with the carcass? Keep all the bones and make a zero-waste broth for dinner. The broth on its own is delicious, but it's also perfect with rice pilaf or a vermicelli dish.
Have you cooked a good roast chicken but don't know what to do with the carcass? Keep all the bones and make a zero-waste broth for dinner. The broth on its own is delicious, but it's also perfect with rice pilaf or a vermicelli dish.
1 carrot
1 onion
1 potato
Salt and pepper
STEP 1
Place your chicken carcass in a large saucepan, along with the carrot, onion, potato...and, in general, the parts of the vegetables you don't normally use, such as the green part of the leek.
STEP 2
Season with salt and pepper. Add water until the mixture is covered.
STEP 3
Cover and bring to a low boil for 1h30, until the vegetables are tender.
STEP 4
Once cooked, remove the vegetables and chicken carcass, leaving only the stock. It's ready!
STEP 5
Serve the chicken broth piping hot. You can garnish it with cream or croutons for an extra gourmet touch.
Pyrex good idea®: to vary the pleasures, you can reproduce this recipe with leftover fish or shellfish (shrimps, scampi) for a delicious smoked dish.
Vendor
Who said sprouted potatoes were fit for the garbage can? Sublimate them with this delicious recipe from Chef N-Zem: gnocchi au gratin with Parmesan cheese!
Who said sprouted potatoes were fit for the garbage can? Sublimate them with this delicious recipe from Chef N-Zem: gnocchi au gratin with Parmesan cheese!
Serves 4 :
STEP 1
Preheat oven to 180°C.
STEP 2
Place the potatoes on a carpet of coarse salt in a Pyrex pie dish® and bake for 1 hour.
STEP 3
Recover the potato pulp. Add a generous pinch of salt and 60 grams of flour per 300 grams of potato pulp, plus one egg or egg yolk.
STEP 4
Mix the dough thoroughly, then shape the gnocchi on a floured surface.
STEP 5
Cook the gnocchi in a pan of boiling salted water.
STEP 6
Arrange the gnocchi in the same Pyrex pie dish® with a parmesan cream mixture (liquid cream + parmesan).
STEP 7
Place the dish in the oven on the grill setting at 200 degrees for 6-7 minutes.
STEP 8
Once out of the oven, place shavings of raw or cooked mushrooms and the herbs of your choice on the dish.
Pyrex good idea®: depending on the season, you can replace the Parmesan cream with a wilted tomato-based sauce.
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No more wastage with this cauliflower gratin: we use everything, even the leaves! A recipe shared with us by Chef N- Zem!
No more wastage with this cauliflower gratin: we use everything, even the leaves! A recipe shared with us by Chef N- Zem!
Serves 6 :
STEP 1
Remove the green leaves from the cauliflower, then separate the white central parts with a knife. Rinse well without drying out.
STEP 2
Add the white stems to a pot of boiling salted water for 5 minutes. Steam the cauliflower florets at the same time.
STEP 3
After 5 minutes, add the green leaves and cook for a further 5 minutes.
STEP 4
Drain and set aside. Continue cooking the cauliflower florets if necessary.
STEP 5
Make a classic béchamel sauce.
STEP 6
Blend the garlic, chives and shallot. Add to the béchamel with a generous pinch of salt and the grated Emmental cheese.
STEP 7
Arrange the cooked cauliflower florets, greens and stems in a glass casserole dish. Add the béchamel sauce and the remaining Emmental cheese. Leave to bake for a few minutes on the grill setting.
Pyrex good idea®: to suit your taste, you can also add a few cubes of ham to the gratin.
Leftovers in your fridge that you don't know when to use up? Try Chef N-Zem's anti-gaspi Bahn-Mi sandwich!
Leftovers in your fridge that you don't know when to use up? Try Chef N-Zem's anti-gaspi Bahn-Mi sandwich!
Serves 2 :
STEP 1
Lightly moisten the bread and place in a Pyrex glass dish® for 10 minutes at 180° in an unheated oven. Also place the leftover shredded poultry in the oven to reheat.
STEP 2
Meanwhile, mix all the sauce ingredients in a small bowl and pour in the reheated chicken pieces.
STEP 3
Split the bread and add the mayonnaise with or without the sriracha mixture, followed by the marinated chicken. Then add the radish sticks, pickled carrot peels and cilantro.
Pyrex tip®: use the crudités of your choice in the sandwich!
Turn your carrot tops into a delicious pesto to dress up your lasagne!
Turn your carrot tops into a delicious pesto to dress up your lasagne!
Serves 6 :
For the pesto :
For the béchamel sauce :
STEP 1
Preheat oven to 200°c.
STEP 2
To prepare the pesto, wash and spin-dry the carrot tops. Peel and chop the garlic. In a food processor, blend the carrot tops, garlic, Parmesan and pine nuts. Add olive oil until smooth.
STEP 3
To prepare the béchamel sauce, melt the butter in a saucepan, add the flour and stir. Pour in the milk a little at a time, until the mixture thickens. Add salt, pepper and nutmeg.
STEP 4
To assemble the lasagne, place a small amount of béchamel sauce in the bottom of a baking dish. Place a layer of lasagne, spread the béchamel, add a little pesto and sprinkle with Parmesan. Continue until you've used up all the ingredients, finishing with a layer of béchamel and parmesan.
STEP 5
Bake for 25 minutes.
Pyrex good idea®: carrot top pesto can also be used as a sauce with pasta or on bruschetta, for example!
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Nothing's wasted, everything's transformed, even at Christmas! Give new life to the vegetable leftovers from your Christmas Eve meal with our recipe for Vegetarian Wellington.
Nothing's wasted, everything's transformed, even at Christmas! Give new life to the vegetable leftovers from your Christmas Eve meal with our recipe for Vegetarian Wellington.
1 puff pastry
1 onion
1 egg yolk
parsley
STEP 1
Mince the onion and fry in a little oil.
STEP 2
Add the diced vegetables, cook and sprinkle with parsley.
STEP 3
Preheat oven to 200°C
STEP 4
When the mixture is cold, roll out the dough.
STEP 5
Place the vegetables in the middle of the dough, pressing down well.
STEP 6
Close the dough over the vegetables
STEP 7
Brush with egg, draw shapes and bake for 30 minutes.
Pyrex good idea®: to vary the pleasure, you can add seasonal ingredients to your filling, such as chestnuts or chestnut crumbs!
Got leftovers from the turkey you cooked for your last family meal? Reuse them to make a delicious and tasty shepherd's pie! You won't be disappointed!
Got leftovers from the turkey you cooked for your last family meal? Reuse them to make a delicious and tasty shepherd's pie! You won't be disappointed!
SHOULD WE ADD SOMETHING?
6 parsnips
4 potatoes
1 onion
25 cl milk
salt/pepper
AND THEN?
STEP 1
Preheat oven to 250°c
STEP 2
Wash, peel (keep the peelings for future vegetable broth or chips - if organic), cut into pieces and steam for 30 min.
STEP 3
Puree, add milk and season with salt and pepper. Set aside.
STEP 4
Chop the onion and sauté in a frying pan. Add chopped turkey.
STEP 5
Place the turkey in the bottom of the dish and add the mashed potatoes on top.
STEP 6
Place in the oven for approximately 30 minutes.
Pyrex good idea®: to vary the pleasures, you can modify the ingredients of your purée with seasonal vegetables.
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Don't know what to do with your damaged fruit? Discover the ice cream that will refresh your summer and save you money!
Don't know what to do with your damaged fruit? Discover the ice cream that will refresh your summer and save you money!
Serves 4:
STEP 1
24 hours beforehand, slice the bananas and strawberries and place them on a Pyrex glass plate® with the raspberries. Place in the freezer.
STEP 2
The next day, blend the banana, then add the strawberries and raspberries.
STEP 3
You can enjoy the nice cream straight away, but if you want a firmer consistency, return to the freezer for at least 20 minutes.
Pyrex tip®: make a coulis with the remaining fruit to accompany your ice cream, for an even more delicious treat!
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Did you know that coffee grounds can be used as a cooking ingredient? Give it a try and reuse it in this delicious cookie recipe!
Did you know that coffee grounds can be used as a cooking ingredient? Give it a try and reuse it in this delicious cookie recipe!
For 12 cookies :
STEP 1
Preheat oven to 180°c
STEP 2
Collect the coffee grounds and spread them out on an ovenproof tray
STEP 3
Dry the coffee grounds in the oven for 10 minutes at 180°c, then leave to cool. You can store the grounds in a cool place for other uses.
STEP 4
Whisk the sugars in a bowl, then add 30g of cold, dry coffee grounds, the olive oil, milk and vanilla extract.
STEP 5
Gradually add the flour and salt to avoid lumps, then add the chocolate chips.
STEP 6
Refrigerate for 30min.
STEP 7
Shape the cookie dough into balls.
STEP 8
Bake for 12 minutes at 180°c.
Pyrex tip®: for an extra touch of deliciousness, add white chocolate chips and enjoy these cookies with your coffee!
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Stop! Stop throwing away your damaged fruit and turn it into a delicious cake, Chef N-Zem style!
Stop! Stop throwing away your damaged fruit and turn it into a delicious cake, Chef N-Zem style!
Serves 6 :
STEP 1
Preheat oven to 180°C.
STEP 2
Mix eggs and sugar.
STEP 3
Blend the squeezed juice and zest with the tired fruit until smooth.
STEP 4
Combine the 2 mixtures, then add the flour and baking powder.
STEP 5
Add the olive oil. Mix again and finish with the fleur de sel.
STEP 6
Oil the tin and line with a little sugar to create a crisp crust.
STEP 7
Pour all the mixture into the tin and bake for 45-50 minutes.
STEP 8
Leave to cool before serving.
The Pyrex good idea®: you can adapt the fruit used in the recipe to suit your own tastes and desires!
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Do your children tend not to finish their compotes? Find out how to reuse them with this muffin recipe that's sure to please young and old alike!
Do your children tend not to finish their compotes? Find out how to reuse them with this muffin recipe that's sure to please young and old alike!
Serves 6 :
STEP 1
Preheat oven to 200°c.
STEP 2
Place the flour, sugar and yeast in a bowl.
STEP 3
Add the compote and oil.
STEP 4
Mix
STEP 5
5 Place in a muffin tin and bake for 20 minutes.
Pyrex good idea®: add chocolate chips for variety.
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