Feel that you have to put pots in the house every day?
It's time to start making food from the leftovers of a Shabbat or holiday meal • Maya Darin explains how to do it
I really like to eat heated food.
It makes me happy to know that there are foods waiting for me in the fridge without me having to lift a finger.
My children on the other hand are picky and prefer food that has just been cooked for them.
But when one child loves pasta, the other potatoes, the third rice and the fourth flakes - there are always leftovers.
Most of the time, I will be the one to volunteer to eliminate the edges from all the boxes arranged in the refrigerator, but sometimes I will feel like breathing new life and preparing wonderful dishes from what is left behind.
Some of the leftovers can be chicken breast that cannot be reheated lest it dries or diced potatoes that have been browned and devoured and only a few of them remain.
Photo: Moshe Ben Simhon
Chicken and curry salad sandwich
List of ingredients for 4 servings:
8 slices of bread that you like for
salad:
2 roasted chicken breasts
1 peeled green apple, cut into small cubes
1/3 cup roasted and chopped peanuts
2-3 tablespoons curry spice powder
lemon juice from 1/2 lemon
handful of herbs Chopped - coriander, mint, green onion
1 sprig of American celery Chopped
fresh green pepper to taste
About 3 tablespoons fine mayonnaise
Salt to taste
Grated black pepper to taste
How to prepare:
1. Chop the chicken breast into small cubes and place in a bowl.
2. Add the rest of the ingredients (the mayonnaise should be added gradually to taste), season to taste.
Spread a generous amount on a slice of bread and cover with another slice.
4. You can of course add vegetables as you wish - thinly sliced cucumbers, lettuce leaves, rocket and more
Bonfire potato salad
List of ingredients for 4 servings:
2 heaped cups leftover roasted potatoes, baked
2 heaped tablespoons quality mayonnaise
2 chopped green onion branches (green and white part)
chopped diced
parsley chopped
kalamata olives
½ thinly chopped purple onion
1 heaped
diced
mustard Van grains
2 tablespoons olive oil
Salt to taste
Grated black pepper to taste
How to prepare:
1. Gently mix all the ingredients.
Season and serve at room temperature.
