Zero Food Waste by Guest Contributor Caroline of Att vara Vass

Today we’re featuring guest blogger,  Caroline of Att vara Vass, who strives for “zero food waste“.  Almost Kosher has been privileged to have worked with Caroline on a few of the recipe round ups we’ve shared recently.  She’s going to share with us her recipes that help with accomplishing her zero food waste ethics.

Some measurements (such as deciliter) are not commonly used in the US – you can convert them here.

My name is Caroline and I run a family lifestyle blog, that is very focused on food. I’m trying to be a conscious consumer, especially when it comes to plastic waste and food waste. I live with my two boys, four and eleven years old. Every other week, it’s just the three of us. Then the other week it’s just me.

I think it’s very difficult to use up everything I buy for our weekly meals. And a lot of times I have to throw away food that’s been sitting in the back of the fridge. The week I’m on my own I’m now raiding the fridge. Today I want to share a few leftover recipes with you and also what you do with food that is about to go bad. I think we all have a few foods in our fridge and cupboard that more commonly get old than others. The first recipe I want to share is a Swedish dish called pytt i panna. And really anything can go into this dish.

 Zero Food Waste

Pytt i panna for 2 people and a child who eats very little


  • 2-3 cooked potatoes, diced
  • 1-2 sausages, diced (vegetarian or meat)
  • 1 chopped onion
  • 2 chopped carrots/broccoli or any vegetable you like and have leftover
  • Leftover chicken parts, diced
  • 3 Cloves of garlic, whole
  • twigs of rosemary
  • salt and pepper


  • Put it the oven at 200 degrees celsius for about 15 minutes with about 50 gr of butter
  • Eggs sunny sides up are brilliant to this dish and so are pickled beetroots

My throw away no more list

Stale bread – French toast or croutons

Veggies that are about to go bad eg:

Tomatoes – Either tomato soup, that you can freeze, or tomato sauce

Cucumber – pickle them (1 dl vinegar 2 dl sugar 3 dl water)

Avocado – Dice them and freeze them. Super for smoothies or guacamole

Onion – pickle them or put them in together with the tomato soap/sauce

Leftover rice:


  • 3 dl rice
  • 1/2 onion, diced
  • 1 tsp chopped chilli
  • 2 cloves of garlic
  • 1 dl beans
  • 1/2 paprika
  • 100 gr of red or white kale
  • 1 tsp fresh or frozen ginger
  • 2 eggs
  • 2 tbs tamarind
  • 2 tsp sesame oil
  • 1 dl chopped cashew’s or peanuts


  • Put everything in a pan and fry for about 10 minutes. Whisk the eggs and stir it gently with the rice and veggies, for about 5 minutes. Serve with chopped cashews or peanuts.