Beetroot-salad purée soup. Add water or vegetable stock to the beetroot salad, bring to the boil and blitz to a purée. Season and finish with a drop of cream.
Ham pie. Mix shredded ham with diced bell peppers. Spread the mix into a pie crust. Make a mixture of sour cream and egg, season with salt and pepper and pour into the tin. Bake until done.
Chocolate confections. Coarsely crush the chocolates and fold into muffin or coffee cake mix.
Mushroom salad. Add the mushrooms to minced meat. Shape into a meatloaf, patties or meatballs.
Rice pudding. Use in baking for bread rolls or scones.
Cheese. Grate hard cheese and store in the freezer. Use on pizzas, bakes and gratins. Cream cheese is a great way to season a soup.
Swede, carrot and potato purées and casseroles. Use the purée or purée casserole in bread-dough for rolls or loaves.
Gingerbread. Sprinkle crumbs on ice cream or desserts or use in cheesecake base.
Puff pastry. Cut the defrosted pastry into strips and twist them. Brush the twists with beaten egg and sprinkle grated cheese on top. Bake at 225 degrees until nice and brown. Serve as accompaniment to a soup and salad.