Ever wondered what to do with your Christmas leftovers? No need to ponder further, from Boxing Day to December 29th, we’ve got you covered! madebyhortense.com has created a delicious four day menu for you and your family! Perfect for all who want to be creative with their Christmas dinner and dessert leftovers this year, each week running up to Christmas, we’ll be posting a breakfast and lunch or dinner and dessert menu for you to try, so no need to stress about the excess.
Full Day Menu
Breakfast, Lunch, Dinner and Dessert
Monday 28th and Tuesday 29th December
Leftover: sprouts (serves 2)
Total spent: £0.00
- 150g sprouts - Leftover
- 1 slice bread
- 2 large eggs
- 1 garlic clove
- Chilli flakes
- Black pepper
- 20ml whole milk
- 50g onion
- Halve the sprout buttons, chop the onion, and press the garlic.
- In a bowl, crack both eggs, add salt pepper, chilli, milk and black pepper.
- Whisk and adjust seasoning if necessary.Heat the frying pan and add 3 table spoons of vegetable oil.
- Let the oil heat up and fry the onion and the sprouts for 2 minutes, then add the beaten eggs.
- Stir to mix egg, sprouts and onions, then level the content to the pan so the whole surface of the pan is covered.
- Leave to fry for 3 minutes, shaking the pan from time to time so the egg won’t stick to the bottom.
- After 3 minutes, flip the frittata and leave to cook through for 3 minutes.
It is ready to serve and enjoy!
Potato Skins Crisps (serves 2)
Leftover: Potato skin
Total spend: £0.00
- Potato skins
- Black pepper
- Rock salt
- As for turning the potato skins into chips. If you intend to use the potato skins in this way, wash the potato before peeling them.
- Rinse the peels to remove the extra starch, then spread them on tissue paper to absorb the extra water and dry them.
- In the mean tine, heat the oil in the chip pan, then fry them until brown.
- Remove oil and sprinkle with cracked pepper and sea salt.
- Serve a part of the starter with a dip… I served mine with a carrot & sunflower seed butter.
- Did you know, potato skins are really good for you? Apparently 20% of the potato’s nutritional value is found on in the skin.
Turkey & coconut milk stew (serves 4)
Total spent: £0.69p
- 400g roast turkey (meat only) Leftover
- 400g Roast potatoes - leftover
- 400ml Coconut milk - 69p
- 100ml stock
- White pepper
- 1 big leek - leftover
- 3 celery sticks - leftover
- 2 banana shallots or any onion
- 2 garlic cloves
- Vegetable oil
- Any bread to serve
- Pull the meat off the bone and set aside (feel free to keep the bones of your prefer).
- Cut down the roast potatoes if necessary. I used whole roasted hasselback potatoes (with skin) and had to cut them by 4. So, it is up to you. Try not to cut them too small. As they might disintegrate in the stew. Leave them to one side.
- Rinse then cut the celery and leek roughly about the same size in length.
- Peel and quarter the onions. Peel and press the garlic set all aside.
- In a hot large pan, heat 3 tablespoons of vegetable oil, then fry in the onion and thyme until the onion starts to brown.
- Add the turkey, cut celery sticks, garlic, white pepper, chilli flakes and salt then stir fry for 2 minutes. This will allow the former roasted turkey to absorb new flavours and the celery will start to soften.
- Now add the stock, coconut milk, potatoes, stir and adjust seasoning before covering the pan to simmer the stew for about 10 minutes on high heat. Remember the more you leave the pan on heat, the more the potatoes will disintegrate…
- Serve hot.
And enjoy with some sliced bread to soak up all the juices.
Boozy yule log (Serves 8)
Leftover: Christmas Pudding
Total spend: £3.09
- 200g whisky Christmas pudding - Leftovers
- 200ml Double cream - 70p
- 6 slices of brown bread or and breakfast bread
- 200 pre-made Vanilla butter Cream £1.39
- 50g almond flakes (optional) - Leftovers
- 250g dark chocolate - 99p
- 20g sugar
- Cling film
For the syrup (to moisten the bread):
- 10ml water
- 10ml gin
- 3 teaspoons sugar
- Remove the crust from the bread and flatten with a rolling pin. Mash the Christmas pudding which would have been left in room temperature to make it easy to mash.
- On a flat surface stretch out 70cm of cling film, then line the slices of bread as close to each other as possible and as straight as possible.
- Now spread on all the surface 200g of the shop bought butter cream, a hand full of roast almonds flakes and the mashed Christmas pudding.
- Make sure to spread all of that across the whole surface of the butter creamed bread.
- Now using a grater, grate over the mix about 20g of dark chocolate before rolling tightly while making sure that the bread slices remain together and the cling film is not caught in the rolling.
- Seal the rolled sandwich very tightly in the cling film and place in the fridge for 1 hour.
- After the hour has passed, bring the log out of the fridge and gently remove the cling film.
- Place the log on a flat surface and moisten the bread with the syrup made out of the gin, water and sugar. Don’t make it too wet. Leave the log aside to absorb the liquid.
- Meanwhile, prepare the yule log coverings: first layer is whisked cream the second layer is chocolate & whisked cream mix.
- Melt 200g of dark chocolate and set aside.
- While the chocolate is cooling, whisk 200ml of double cream with 20g sugar using an electric whisk until the cream hardens.
- Cover the bûche with 2 layers of the hardened cream.
- Now pour the chocolate over the rest of the cream and fold gently until you obtain a uniform chocolatey colour.
- Cover the bûche with the cream until you run out.
- Now smooth the covering as much as you can while imitating the look of a wood log.
- Now decorate with the left over almond and dark chocolate shavings or simply leave it as it is.
If you are going to decorate the yule log, do it before leaving the cream covering to set.
Once the cake is decorate, place it in the fridge to harden for at least 1 hours before serving. Enjoy just as it is.
This is a very very rich cake and need no accompaniment!
Another Idea will simply be to bake a sponge cake with chunks of Christmas pudding!
Go to madebyhortense.com for more ideas on how to eat on a budget. Recipes are by Hortense Julienne, a Premier employee, blogger and author of The Bank Cook.
On Twitter? Use the #ChristmasScraps hashtag to view how-to's on other delicious Christmas meal ideas!