Don't Waste It - Taste It!

Don’t Waste It - Taste It!

Recipes by Avila College VCAL 2019

Don’t Waste It - Taste It!

When creating a meal, it takes effort to produce, grow, farm,
transport, store
and cook, and disposal of unused food. Because of these
processes, we create greenhouses gases, which is something
made when we release carbon dioxide into the atmosphere.
When there is too much carbon dioxide in the environment, it
causes to the Earth to heat up which then causes global
warming.

That’s not the only way food wastage impacts the planet. All
of the food wastage from both our homes and from
businesses goes into landfills and when it rains on landfills
the, water allows for toxic chemicals such as ammonia to go
underground into our drinking water. Ammonia can also
reach other sources of water such as lakes or rivers, killing the
living organisms that inhabit those environments. Both
groundwater and surface water are highly polluted when in
close distance from a landfill.

By using leftover food to create a new meal, this minimises
food wastage, which in turn decreases the number of
greenhouse gasses being released into the environment which
then reduces global warming and protects our environment.

We hope you enjoy all the delicious meals within this
cookbook!

- Avila College Year 12 VCAL Class, 2019

Contributors

Caitlyn Kechichian Fiona Boulous Briana Dealy Sapphira Moraitis Melissa Palumbo Tahlia Baldwin Hayley Ryan Charlie-Maie Dunlop Abbie Curren
Editor & Designer

Mince and
Potato Pasties

Recipe by Fiona Boulous

Ingredients Preparation

● 1 tablespoon olive oil 1. Preheat oven to 200˚C. Heat oil in a frying pan
● 2 garlic cloves, crushed over medium heat. Add garlic. Cook for 1
● 500g beef mince minute. Increase heat to high. Add mince. Cook,
● 4 green onions, thinly sliced stirring with a wooden spoon, for 5 minutes. Stir
● 1 large Desiree potato, peeled, cut into 2cm in onion, potato, sweet chilli, lemon juice, fish
sauce and sugar. Cook for 2 minutes. Remove
cubes from heat. Cool completely. Stir in coriander.
● 1/4 cup Chang's Sweet Chilli Sauce
● 2 tablespoons lemon juice 2. Cut two 14cm rounds from each pastry sheet.
● 2 tablespoons fish sauce Spoon 1/4 cup mince mixture onto each round.
● 1 tablespoon brown sugar Brush edges with water. Pinch pastry together
● 1/2 cup coriander leaves, roughly chopped to enclose filling. Press edges to seal and form
● 6 sheets frozen ready-rolled shortcrust pastry, frills. Stand pasties, frill side up, on a baking tray.

partially thawed 3. Brush pasties with egg. Bake for 30 minutes or
● 1 egg, beaten until golden. Serve with tomato chutney.
● 1 cup tomato chutney, to serve

Arancini

Recipe by Briana Dealy

Ingredients Preparation

● portion/s of leftover risotto 1. Blitz the end slices of white bread with the leaves of two
● 2 end slices of white bread (stale rosemary sprigs to a fine crumb. Place the herbed bread
crumbs in a large bowl.
bread works better)
● 2 sprigs of rosemary 2. Take a little of the cold risotto and form into small ball size
● 1 egg portions. Do this until all the risotto is used.
● 1 litre of rapeseed oil
● ½ cup plain flour 3. Put the flour into a separate bowl and season with salt and
● fine sea salt and freshly ground pepper. Mix through.

pepper 4. Break the egg into another bowl and beat.
5. Take a risotto ball and dip into the seasoned flour, shake
Briana’s Tip: A very easy recipe to prepare with any leftover
Risotto. It can be made for a snack or an entree for any formal or off the excess, then dip floured risotto ball into the eggs to
non-formal event, between family and friends. This recipe is coat. Place this in the bowl with the herbed bread crumbs
made with leftover Mushroom Risotto from the main course and coat well. Repeat with other risotto balls.
meal, which minimises the waste of the main meal. 6. Place the oil in a deep pan, heat to 180c and fry each
risotto ball coated in the herbed bread crumbs until
golden.
7. Remove from the hot oil carefully to some kitchen roll on a
tray to drain excess oil. Repeat for the rest of the risotto
ball

Crumbed Schnitzel

Recipe by Melissa Palumbo

Ingredients Preparation

● 2kg beef rump roast 1. Place the beef roast into the freezer for several hours,
● 2 eggs until very firm and almost frozen. Slice the beef about
● 3 tablespoons water 3mm thick across the grain. You can also ask the
● 4 cups dry breadcrumbs, or more butcher to slice it very thinly for you.

as needed 2. Whisk the eggs and water together in a bowl.
● 1 tablespoon garlic powder 3. Spread the breadcrumbs out onto a large sheet of
● 1 tablespoon salt
● 1/2 cup grated Parmesan cheese aluminium foil and sprinkle with garlic powder, salt and
● 1/2 cup (125ml) vegetable oil Parmesan cheese. Mix all the crumb ingredients
together until well combined.
4. Dip each piece of beef into the egg mixture then
thoroughly coat with crumbs.
5. Place the coated slices onto a sheet of foil on a baking
tray and separate them with baking paper as you dip
and coat the beef.
6. Heat the vegetable oil in a large heavy frypan until
shimmering and fry the beef slices until golden brown;
about 2 minutes on the first side and 1 minute on the
second side. Fry 2 or 3 slices per batch.

Chicken Salad

Recipe by Tahlia Baldwin

Ingredients Preparation

● leftover roast chicken 1. Cut the tomato, red capsicum,
● tomato avocado and wash the lettuce
● red capsicum
● lettuce 2. Get the chicken out and cut up if
● avocado needed
● balsamic vinegar sauce
3. Put it all into a bowl together
Tahlia’s Tip: This simple and healthy chicken salad is an and put the balsamic dressing
excellent way to use up leftover roast chicken or vegetables that over the top
you may have no other use for.

Savoury Muffins

Recipe by Hayley Ryan

Ingredients Preparation

● 2 cups self-raising flour 1. Preheat the oven to 180°C (160°C
● 3/4 cup tasty cheese (grated) fan-forced). Line a 12 cup muffin tray
● 1/2 cup ham (deli) (finely chopped) with muffin sized patty pans.
● 1 capsicum (de-ribbed, diced)
● 1/4 cup mushrooms (finely chopped) 2. In a bowl, place the flour, cheese,
● 150 g butter (melted) capsicum, mushrooms and ham.
● 1 cup milk
● 1 egg lightly beaten 3. In a jug, combine the egg, milk and
● 1 tbs parsley (chopped) butter.

Hayley’s Tip: Savoury muffins are a great way to use leftovers, 4. Pour the wet ingredients into the dry
as everyone has random vegetables in their fridge that they may ingredients and mix until just
not use or need. Those vegetables can be put into these easy to combined.
make muffins.
5. Pour into patty pans and bake for
15-20 minutes.

Tuna and Cheese Puffs

Recipe by Sapphira Moraitis

Ingredients Preparation

● 200g canned tuna 1. Preheat oven to 180˚C.
● 450g frozen puff pastry 2. Place the puff pastry over a table.
● 150g grated cheese
● 1 egg Extend it with the help of a rolling pin.
● Oregano Cut small rectangles and place on top
of each, a cheese slice and a small
Sapphira’s Tip: These delicious tuna and cheese puff pastries portion of tuna. Sprinkle with oregano
are an excellent way to use extra pastry in the freezer that's and close the pastry over the tuna and
been there collecting nothing but cold air and canned tuna the cheese.
that's about to go out of date. 3. Make small cuts with the help of a
knife on top of each one and brush
with beaten egg. Place in the oven for
20 minutes or until golden.

Savoury Pumpkin Pie

Recipe by Abbie Curren

Ingredients Preparation

● 1 cup or so of mashed pumpkin and 1. Preheat oven to 180˚C. Heat a small
sweet potato (about 500g) amount of oil in a frying pan. Cook onion,
garlic and thyme stirring over medium
● 1 medium brown onion finely heat for about 2 minutes or until the
chopped onion is soft. Leave to cool for a few
minutes.
● 1 clove of garlic, crushed
● 1 tsp dried thyme 2. Beat eggs, cream and mashed pumpkin
● 3 eggs, beaten mix in a bowl. Add cheese and onion
● 1/2 cup of cream mixture stirring well. Add salt and pepper
● 1/2 cup of grated cheddar to taste.
● 1 pastry shell (use a commercial
3. Press pastry into a greased pie dish and
pastry shell, frozen shortcrust or add filling. Depending on the pastry that
puff pastry or make your own easy you use, you may need to blind bake the
pastry) shell. Bake uncovered for 30 minutes or
until filling is set.

Bruschetta

Recipe by Charlie-Maie Dunlop

Ingredients Preparation

● 4 slices crusty bread like 1. Preheat grill/broiler on high
sourdough or ciabatta , sliced
TOMATO TOPPING
● extra virgin olive oil, for brushing 2. Cut tomatoes in half. Use a teaspoon to scoop out watery
● 1 garlic clove, halved (unpeeled) seeds and dice into 1cm pieces.
3. Place tomato and remaining topping ingredients in a bowl
TOMATO AND BASIL TOPPING and gently toss to combine. Set aside for 5 - 10 minutes for
the flavours to mix and the tomatoes to become juicy and
● 4 tomatoes, ripe and juicy, at soften slightly.
room temperature
BREAD
● 1/4 cup basil leaves , roughly 4. Brush each side of bread with oil then grill/broil until
chopped golden and crusty - about 3 minutes on each side.
5. Rub one side of the surface of the bread lightly
● 1.5 tbsp extra virgin olive oil with the garlic.
● 1/8 tsp salt
● black pepper ASSEMBLE
6. Pile topping onto bread with some of the juices. Drizzle
with more extra virgin olive oil and serve immediately.

Baked Pasta
Bolognese

Recipe by Caitlyn Kechichian

Ingredients Preparation

● 2 cups leftover bolognese 1. Preheat oven to 180˚C
● 4-6 cups of leftover cooked pasta fan-forced
● 2 cups grated cheese
2. Gently mix bolognese and
Caitlyn’s Tip: This recipe uses leftover pasta and bolognese to cooked pasta until combined.
make a delicious baked dish reminiscent of macaroni and Transfer into a large, greased
cheese. baking tray, and
sprinkle with cheese

3. Bake for 15 minutes or until
cheese is melted
and lightly golden

Banana Pancakes
with Mixed Berry
Compote

Recipe by Fiona Boulous

Ingredients Preparation

● 1 banana 1. Place banana into a bowl and mash up until no
● 1 egg lumps remain. Crack an egg into a bowl and
● 1/2 cup raspberries whisk until combined.
● 1/2 cup blueberries
● 1/2 cup strawberries 2. Place a pan over the stove and turn to medium
● 1 tablespoon maple syrup heat. Spray pan with cooking spray.

Fiona’s Tip: Bananas are one of the most common fruits. If you 3. Drop in a spoonful of pancake batter. Cook until
have soft bananas that are about to go off, you can make all sort the bottom has begun to brown and the edges
of delicious sweets with them. Soft bananas are much easier to are set. Flip the pancake and cook for another 3
use in cooking than regular bananas because you can mash minutes.
them more easily.
4. Add strawberries, blueberries, and raspberries
into the skillet over medium heat.

5. Pour the mixed berry compote over the
pancakes.

Banana Bread Pudding

Recipe by Briana Dealy

Ingredients Preparation

● 6 cups cubed banana bread 1. Preheat oven to 180˚C and generously butter a
● 1 banana - sliced into coins 20cm square baking dish. If desired, you may line
● 1 teaspoon vanilla extract it with baking paper.
● 4 eggs
● 1 cup cream 2. Dry bread soaks up the custard better, so if the
● 2 cups of milk bread is moist, place on a baking tray at 160C for
● 1/3 cup of sugar about 20 minutes, tossing once. Set aside to
● 1 tablespoon butter cool.

3. Add the cream, milk, eggs, sugar and vanilla into
a bowl and whisk to combine.

4. Put the banana bread cubes into the baking dish
and scatter the banana slices over them. Pour
over the custard mixture and let it sit for 10
minutes before placing it in the oven.

5. Bake for one hour until a knife inserted into the
centre comes out mostly clean.

6. Serve warm, dusted with icing sugar and served
with warm toffee or caramel sauce and cream.

Ricotta Cannoli

Recipe by Melissa Palumbo

Ingredients Preparation

● 1 ⅓ cups (200g) plain flour (plus 1. Whiz ricotta and icing sugar in a food processor until smooth.
extra to dust) Transfer to a bowl, add remaining ingredients for the filling and
stir to combine. Cover and chill.
● 20g caster sugar
● 35g cold butter, chopped 2. Combine flour and caster sugar in a bowl, then rub the butter
● 1 large egg into flour and sugar to resemble breadcrumbs. In a separate
● ¼ cup (6ml) Moscato or white wine bowl, whisk egg and Moscato to combine, then pour into flour
● Sunflower oil (to deep fry) mixture and stir until dough forms. Cover with plastic wrap and
● 75g white chocolate, melted place in fridge for 1 hour.

RICOTTA FILLING 3. For the lemon curd, combine sugar, yolks, lemon zest and juice in
● 500g ricotta a large pan over medium heat. Cook, stirring, for 10 minutes or
● 1/4 cup (35g) pure icing sugar until thick and curd coats the back of a spoon.
● Finely grated zest of 1 lemon, plus
extra to decorate 4. Remove from heat and stir through the butter. Pass through a
● Finely grated zest of 1 orange fine sieve into a clean bowl, cover with plastic wrap and chill until
● 1 tsp vanilla extract needed.
● 30g mixed peel, finely chopped
5. Heat oil in a large, heavy-based saucepan until it reaches 180°C.
On a lightly floured surface, divide the dough into 10 pieces and
roll until 2mm thick. Using a 12cm cutter, cut into rounds.

6. Cooking 1 cannoli at a time, carefully dip mould into the oil to
lightly grease, then wrap a circle of dough around the mould,
pinching the centre edge together to seal. Deep-fry, holding
together with tongs, for 2-3 minutes until golden. Remove and
drain on paper towel. Repeat with remaining cannoli.

7. When ready to serve, fill cannoli using a piping bag or spoon.
Drizzle white chocolate and decorate with lemon zest. Serve
with lemon curd.

M&M Cookies

Recipe by Tahlia Baldwin

Ingredients Preparation

● leftover M&M's 1. Preheat oven to 175˚C
● 1 cup packed brown sugar 2. In a large bowl, mix sugar, eggs,
● 1/2 cup white sugar
● 2 eggs shortening, and vanilla
● 1 1/2 teaspoons vanilla extract thoroughly. Add flour, salt, and
● 2 /1/2 cups all-purpose flour baking soda to creamed mixture.
● 1 teaspoon baking soda Blend well. Add 3/4 cup candies
● 1 teaspoon salt 3. Drop dough by teaspoonful onto a
baking sheet. Slightly push a few
candies on top of each dough ball
with remaining candies.
4. Bake for 9 to 11 minutes.

Chocolate Balls

Recipe by Hayley Ryan

Ingredients Preparation

● 250 gram plain biscuits (such as 1. Process biscuits until fine
Marie) 2. Transfer crumbs to a large bowl;

● 395g can sweetened condensed add condensed milk, coconut,
milk sifted cocoa, rind and rum. Stir
well to combine.
● 1 cup (80g) desiccated coconut 3. Roll mixture into balls. Toss
● 1/4 cup (25g) Dutch-processed balls in extra coconut.
4. Place on a tray; cover,
cocoa powder refrigerate until firm.
● 1/2 cup (40g) desiccated coconut
● 1/4 cup cocoa powder

Hayley’s Tip: Chocolate balls use leftovers as most people have
cookie packets in their cupboard that rarely get used and it's a
great way to get rid of them by crushing them up and using for
the chocolate balls.

Red Velvet Trifle

Recipe by Sapphira Moraitis

Ingredients Preparation

● 1/2 (or 200g) leftover red 1. Line the base and sides of a trifle
velvet cake, sliced bowl with cake slices.

● 300g vanilla custard 2. Place half the custard in the bowl
● 250g strawberries, and top with one-third of the
strawberries and half the cream.
quartered
● 300ml double thick cream 3. Repeat layering with remaining
cake slices custard, one-third of
Sapphira’s Tip: When you have leftover cake and it's about to the strawberries and remaining
be thrown away, don't waste it. Instead, use it to make a trifle. cream.
It's easy, only uses 4 ingredients, and the process to make it only
lasts 10 minutes. 4. Top with remaining strawberries
and serve.

Caramel Slice

Recipe by Abbie Curren

Ingredients Preparation

● 1 packet Arnott milk coffee 1. Crush biscuits into crumbs and place in a bowl
biscuits 2. In saucepan add butter, condensed milk and

● 1/2 tin sweetened condensed golden syrup and slowly melt and combine
milk same over heat stirring all the time (do not
boil)
● 125g butter 3. When mixture is just warm pour into crushed
● 4 tablespoons golden syrup biscuits and mix together
● 1 large block Cadbury milk 4. Place mixture in lined biscuit tray and press
down firmly
chocolate (can use cooking 5. Melt chocolate in bowl over boiling water
chocolate) (don't get any water in chocolate as it goes
● 1 small lined tray approx 12" x funny) if it begins to dry out just replace it over
5" hot water again
6. Spread chocolate whilst melted over biscuit
Abbie’s Tip: Any leftover cookies or chocolate are suitable to mixture and then refrigerate till chocolate is
make a caramel slice and it's even better to save any leftovers firm. Cut into small square slices. Keep
you have. For instance if you have a half eaten block Cadbury refrigerated in hot weather.
milk chocolate you can use the uneaten half for the chocolate
that goes on top.

Ice Cream Biscuits

Recipe by Charlie-Maie Dunlop

Ingredients Preparation
1. Put ice cream in between the 2
● packet of cookies
● ice cream cookies, and press down slightly
2. Place in freezer until firm

Charlie’s Tip: Not only is this a great way to use up uneaten
cookies and ice cream, it's also an easy and delicious snack and
crowd pleaser!

Chocolate Cake Shake

Recipe by Caitlyn Kechichian

Ingredients Preparation
1. Put all the ingredients in a
● 2 scoops chocolate or cookies
and cream ice cream blender or smoothie processor
and blend until smooth
● 1 tbs drinking chocolate 2. Pour in glass and enjoy!
● 2 tbs sugar
● 1 tbs melted dark chocolate
● 2 pieces of chocolate cake
● 1 cup of milk

Caitlyn’s Tip: A fun milkshake made using leftover cake. Maybe
go one step further and use a metal straw! Feel free to
experiment with different flavours of cake and ice cream