The 2017 Empty the Storecupboard Challenge has finally run out of stored food to use up! It only took seven whole weeks to get through it… Here’s how the last week played out.
First of all I made a couscous salad, using up the final 100g of couscous. That had French dressing, chervil, grilled goat cheese, beetroot, cucumber and tomato added to it to make a tasty meal. It didn’t photograph all that well, as evidenced in the picture above, but it was delicious. You’re just going to have to take my word for it.
The final main meal of the challenge was a vegetable gratin. This used up the last of the breadcrumbs which were mixed with some finely grated cheese to make the crunchy topping. Underneath that there was a mixture of leeks, carrots, broccoli and cauliflower in a white sauce. Soooo goooood.
Then it was on to using up the last bits and bobs on the shelf. I had the remaining 30g of raisins as snacks at work. Then I took the last of the custard powder and cooked it up with milk, cocoa and coconut rum, setting and cooling it to make a chocolate pudding to serve with the prunes.
And that was it, all the older storecupboard ingredients were used up. Zero food waste, and some good home cooking.
It’s definitely easier to do a challenge like this in the colder months. Once the weather warms up I’d rather be having salads instead of cooking!
If you’d like to have a look back at all the different weeks of this food challenge, have a look at the Empty the Storecupboard archive.
Have you tried doing an Empty the Storecupboard Challenge yourself? What’s lurking at the back of those shelves that could do with using up?