Have you been running low key ingredients like eggs or milk? Try some of these simple food swaps below to help extend a recipe, prevent an unnecessary trip to the supermarket. Ingredient substitutes also help to prevent food waste and save money.
Evaporated canned milk
Dried milk powder
Homemade yoghurt using powdered yoghurt mix
Lite sour cream
1 teaspoon lemon juice mixed with 1 cup milk
Homemade labneh or tzatziki
Use half the amount of grated cheese and replace the other half with grated zucchini/carrot in wet dishes and for topping tacos/pizza.
Use half the amount of cheese and replace the other half with multigrain breadcrumbs or rolled oats for pie toppings
To thicken a sauce, use 2 heaped teaspoons of cornflour mixed in a quarter cup water or milk and stir into sauce. For cheese sauce also then add in 1 cheese slice and stir over a low heat until thickened
Butter / margarine
Reduce the amount in recipes by about a quarter and replace with apple puree for sweet recipes or pumpkin/sweet potato puree for savoury recipes
Dilute creamy sauces with evaporated skim milk.
Dilute pasta or tomato based sauces with canned tomatoes.
For 2 eggs, replace with ½ cup mashed banana/pumpkin/sweet potato for sweet recipes
½ cup applesauce
Mix 1 tablespoon chia/flax seeds with 3 tablespoons water and wait to thicken.
Meat / Chicken
Bulk up casseroles and soups with vegetables, canned tomatoes or legumes (beans, chickpeas, lentils) to replace meat.
For a pastry base, cover pie plate base with rolled oats. Rub in ½ cup grated cheese. Carefully pour filling on top before baking.
Place a wrap or tortilla on the bottom of the pan or springform tin and pour filling on top.
Replace with 1 tablespoon soy sauce or Worcestershire sauce per 1 cup boiling water and stir well