22 Spartipps for cooking, baking, salads
With these tips you can save money but also produce low-fat dishes. To save really hard as in times of need, we do not have to. But saving has a great benefit - one thinks more and does not become excessive when eating.
leaf lettuce you should first dry and then mix with oil, because he needs so less oil. For salad dressing, a substitute for oil is also milk, sour milk, buttermilk, condensed milk. Mix very well with the spices!
buttermilk is mixed with a little flour - a cheap substitute for the cream at gravy.
eggs can be replaced with egg powder during baking. Only one third of the intended amount of eggs should be replaced in this way.
fat is saved, if you sauté the frying pan with a piece of bacon. Also with a cut onion, the cut side one dives again and again easily in exuberant fat.
meat is fried once and then spread over several meals. This saves energy. Some dishes are particularly good for: goulash with a lot of sauce, stews, meatballs? Meatloaf, poultry with stuffing. You can also save, if you z. For example, grate cooked beetroot and replace one-third with meat for meatballs. They give a nice color and do not change the taste.
fillings pasta and poultry can be made from leftovers of vegetables and meat. Also good are bread leftovers, rice, grated potatoes, oatmeal and the like. All ingredients should be finely chopped and seasoned well.
gelatin replaces egg whites. One expects about 3 sheets of soaked gelatin dissolved in a little hot water to replace 1 egg white.
greaves are residues of omitted bacon. They give meatless vegetable dishes a good, strong taste. They are also good for frying fried potatoes, for scrambled eggs, for warm potato salad.
yeast is a propellant and also a cheap, healthy condiment for soups or vegetables. It is dissolved in a little lukewarm water, stirred well and added to the hot food.
coffee tans, infused in small quantities and scorched. z. B. fried potatoes. The taste does not penetrate. Coffee can also be used instead of milk for dark pastries.
potatoes, cooked, are a fat-saving material that makes doughs and fillers loose and juicy. For simple yeast doughs z. B. can be replaced by cooked, grated potatoes about a quarter of the flour used. Raw grated potatoes and puree powder are a good binder for sauces and soups.
potato salad, also vegetable salad, is tasty with this sauce: stir 1/8 liter of water and 1 teaspoon of cornstarch in a little cold water and boil a sauce and sift. Allow to cool and whisk well with a little oil, salt, pepper, grated onion and chopped herbs.
almonds can be replaced with lightly roasted pumpkin seeds, roasted oatmeal or nuts.
marble cake is baked more economically. if you make the dark dough instead of pure cocoa or chocolate with a chocolate pudding powder.
mehl can be stretched while baking with potatoes or quark. When used to bind sauces, when mixed with some liquid, it should swell well for about an hour before consumption, because it is then more productive.
milk, one can use to make low-fat sauces. Do not worry - low-fat milk has the same nutritional value as whole milk. All you need is the fat. Remains of condensed milk, also acidified with salt, lemon or vinegar, grated onion, mustard and herbs seasoned, a nice, oily sauce, for example for fillet or potato salad.
Bread without egg is cheaper. Take flour, milk and breadcrumbs - in this order. Press the parts well.
Quark is a great tool. It replaces grease and oil, makes casseroles and cakes loose and juicy, spreads spreads and fillings. Quark contains valuable protein and is cheaper than meat. Lean quark becomes creamy and delicious when you add water and stir vigorously.
Reststückchen of meat and leaves of vegetables z. B. Kohlrabi, never throw away, but crush and use for soups, casseroles or fillings.
sauce One can also produce with little fat, if one slowly roasts the flour golden yellow and with liquid, z. As vegetable cooking water or broth, pouring.
Wine You can replace it with a well-seasoned mixture of vinegar, water and a little sugar.
Lemons - Do not discard squeezed organic lemon peel. You can thinly peel or rub, dry and use for fruit soups.
