Tips for using leftover coffee grounds, aquafaba, sour milk and brines
Coffee grounds
Used coffee grounds contain a surprising amount of antioxidants and antimicrobial agents. Add these leftover grounds to your favourite dry rub, as they're a natural meat tenderiser. Or use them to make brownies – but make sure to use coffee from the same day. If you're worried that the texture of the grounds is a little rough, place them into the blender and blend until fine. If you're short on used grounds at home, your local coffee shop will have plenty to spare.
Aquafaba
Aquafaba is the liquid leftover from cooked or tinned chickpeas once they've been drained. It makes an excellent substitute for egg whites as it can be whipped to a meringue-like consistency. Three tablespoons of vegan-friendly aquafaba are equal to one whole hen's egg.
Sour milk
Not getting through your milk fast enough? Use it for cooking. When it comes to baking, sour milk is a good substitute for buttermilk, yoghurt or sour cream. Add a rich taste and thicker texture to soups with a splash of the milk you were about to throw out.
Tips for other brines
Use leftover brines to whip up all sorts of deliciousness. Caper brine works well in a creamy salad dressing or sauce for a steak or add it to a spicy tomato juice for a salty kick. Use olive brine to make a pesto with wilted herbs, or add it to puttanesca or arrabbiata pasta sauce. It can also be used in pizza or bread dough. Add 125ml pickle brine to coleslaw for a tangy sweet-sour flavour, or use it to make make a new batch of pickles. Slice SpinneysFOOD organic cucumbers in quarters lengthways and place them in the brine. Seal and refrigerate for a week – and voila!
