Leftovers reimagined

1. First cut the carrot, daikon and cucumber into small stripes.​
2. Mix with water, sugar and vinegar and set aside for at least 4 hours to pickle.
3. Combine all the ingredients for the dressing and mix well, set aside.​
4. Cut the tofu into bitesize cubes and fry in a pan until golden brown using 20g of oil.​
5. Once the tofu is brown, add all remaining ingredients for the tofu and braise on low heat for 5 minutes, until the sauce becomes sticky, set aside.​
6. Place the noodles into a bowl and add 2 spoons of dressing and mix.​
7. Arrange all ingredients as shown in the photo.​
8. Decorate generously with all the ingredients under “Decoration”.​

You can either use the dressing to marinate the cold noodles and all the ingredients, or you can use it simply as a dipping sauce.

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Created by Daniel Schneider, Electrolux Professional.

1. Combine all ingredients for the vegan pesto into a blender.​
2. Blend into a fine paste and set aside.​
3. Cut the cherry tomatoes in half and set aside as well.​
4. Heat up about 2 liters of water into a pot and add salt. Bring to a boil.​
5. Once the water boils, add the leftover noodles and cook for 1 minute to regenerate them.​
6.  Strain the noodles into a sieve (make sure you keep some of the noodle water).​
7. ​In a large pan, add the pesto and 2 ladles of hot noodle water.​
8. Mix and bring to the boil, add the cherry tomatoes and the noodles and mix well.​
9. Adjust the seasoning if needed with salt and pepper.​
10. Arrange on the plate as shown in the photo and decorate with pine nuts and extra olive oil.​

You can make more pesto and save any leftovers in the fridge for other dishes planned during the week.

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Created by Daniel Schneider, Electrolux Professional.

1. For the sauce, bring 100ml of water to the boil, then add in the cashew nuts and cover and switch off the heat. Let the nuts soak for 1 hour.​
2. Cut the pumpkin into cubes and marinate with oil, salt and pepper.​
3. Roast in the oven at 220°C (430°F) for 10 to 15 minutes.​
4. Once the cashews are soaked for 1 hour, strain away the water and put the cashews into a pot, add soy milk and 5-8g of seasoning powder along with 2/3 of the roasted pumpkin and bring to a boil.​
5. Once the mixture started boiling, blend everything into a fine sauce using a stick blender (if the sauce appears too thick, add more soya milk to it).​
6. Add the leftover noodles to the sauce in the pot, mix well together and slowly bring to a gentle boil.​
7. Add the remaining pumpkin, truffle paste, or oil and mix gently.​
8. Serve as shown in the photo.

If the sauce gets too thick after you add the noodles, add some more soya milk to it.

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Created by Daniel Schneider, Electrolux Professional.

1. Combine all ingredients into a mixing bowl and mix well until the dough is well combined, sticky and can be formed.​
2. Form the rice mixture into the desired shape, about 30g each.​
3. Heat oil in a pot to 175°C (350°F) and fry the rice balls for about 5 minutes until golden and crispy.​
4. Serve the rice fritters immediately.​

Serve dips to the fritters for extra flavor.

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Created by Daniel Schneider, Electrolux Professional.

1. Pour the coconut milk into a pot and place on the stove on low heat.​
2. Once the milk starts boiling, add all remaining ingredients into the pot and cook for 15 minutes on low heat.​
3. Make sure to mix and stir occasionally, so the milk rice does not start sticking to the pot.​
4. Once cooked, chill the rice to 5°C.​
5. Serve with fresh fruit.​

If the rice pudding gets too thick after cooling down, then add some coconut milk to it to make it creamy again.

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Created by Daniel Schneider, Electrolux Professional.

1. Mix the leftover risotto with the eggs and flour and mix well.​
2. The mixture should be sticky so that when you roll it to a ball, it keeps its shape.​
3. Once the right consistency is achieved, portion the mixture in even 30g portions and roll to a ball.​
4. Cover the rice balls with panko/bread crumbs and set aside.​
5. Heat the oil to 175°C and fry the arancini until golden brown – around 5-8 minutes.​

Serve with assorted dips.

You can add other ingredients to the center of the arancini if you wish. Mozzarella, Parma Ham or other cheeses fit perfectly.

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Created by Daniel Schneider, Electrolux Professional.

1. Preheat your oven to 180°C. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas with the zest and juice from 1 orange. 
2. Mix the flour, caster sugar, spices, bicarbonate of soda and a pinch of salt into a large bowl.  
3. Mix the eggs with the melted butter and sultana mixture then tip into the dry ingredients and stir.  
4. Stir in the grated veggies and scrape the mixture into the baking tin. Bake for 35 – 40 mins or until a skewer poked in the center comes out clean.  
5. Cool in the tin. 
6. Once cool, sift the icing sugar into a bowl and stir in the remaining orange zest plus enough juice to make a runny icing. 
7. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set then slice into 15 squares. 
8. Serve! 

Created by Chef Paolo Armani, Worldchefs, Ireland

1. Place the stems in a bowl and add salt.
2. Massage the salt thoroughly onto the stems, add water to cover.
3. Let the stems sit for a couple of hours.
4. Rinse the stems under cold water several times and drain completely.
5. In a bowl, add ginger, garlic, sugar, fish sauce/shrimp paste/water and stir into a smooth paste. Stir in the chili.  
6. Squeeze out any excess water from the stems and add to the paste. Wear gloves and thoroughly massage the paste onto the stems.  
7. Pack the kimchi in a sterilized jar and press down the until the brine covers it and only 1-inch space is left in the jar. Seal the jar and keep it out of direct sunlight at room temperature for 1 to 5 days. 

You may see bubbles and the liquid may seep out of the jar. Check the kimchi twice a day, press down the vegetables with a clean spoon to keep them covered with brine. Consume as it is or serve as a side dish!

Created by Radhika Khandelwal, Worldchefs www.pandoodle.org

1. Wash the spring onion and cut into 3cm long pieces and set aside.​
2. Add flour, salt, and water into a mixing bowl and mix well until there are no lumps.​
3. Combine the vegetables and spring onions with the batter and mix well.​
4. Heat up a large frying pan and add some vegetable oil to it.​
5. Once hot, add the vegetable batter to the pan and press flat. Lower the heat to medium.​
6. Fry until golden brown, then flip and fry the other side.​
7. Make sure the pancake is cooked all the way through, to speed up this process, you can put the lid on the pan.​
8. Once cooked, flip the pancake onto a plate and cut it into pieces.​
9. Combine all ingredients for the dipping sauce and serve with the pancake.​

You can use other ingredients to make the pancake, such as seafood, chicken, or other vegetables.

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Created by Daniel Schneider, Electrolux Professional.