How to Turn Spare Produce into a Icy Garnish – Recipe

Although many online food trends focus on style over function, the popular frozen tomato method provides practical culinary value while also addressing a common kitchen waste challenge. Certainly, this technique isn’t new, but its flexibility makes it useful.

Iced Veggie “Granita” with Fresh Cheese

Your freezer is one of the top tools to minimize leftovers. Whenever unsure, ice ingredients! This straightforward yet versatile recipe makes use of scraps and past-prime produce through freezing and upcycling them into an elegant first course.

Cream-filled mozzarella complements ideally with the delicate texture of shaved ice. It involves pulling fresh cheese as a container filled with shredded cheese, creating some of the finest cheeses out there.

One type of veggie is sufficient to prepare this, and you may combine multiple items if desired. You might aim for a vibrant mix – for example cucumber, tomato, and pepper for a Jamaican-style effect. Additional excellent combinations include beetroot with balsamic and dill, carrots with orange and fennel, or figs with balsamic glaze and peppercorns.

This preparation is designed single portions, so allow one burrata for each person.

Yields 1

One veggie or fruit
One burrata cheese
Flaky salt

Additional enhancements (use as desired):
Dressing: avocado oil
Flavorings: oregano, chilli flakes
Acid: balsamic vinegar, plus citrus zest if available

Choose the selected produce item and place it in the freezer for a minimum of six hours, or overnight.

When ready, set the cheese on a platter and shred the chilled produce on top of it. Top well with salt, add a splash with your chosen oil. Add seasonings and a hint of acid, then eat at once – the topping dissolve fast.