The world is a different place the day after the holidays: It is still contemplatively quiet in the houses and apartments, the fairy lights glow languidly and a familiar aroma of cinnamon, gravy and festive spices wafts from the kitchen. The sumptuous days reverberate – a gentle echo of conversations, laughter and fully laden plates. But then you open the fridge – that treasure trove of the festive season in which the culinary heritage of the last 48 hours is piled up in the smallest of spaces: a bowl of bread dumplings, a piece of smoked meat, two potatoes, half a pot of risotto rice, a leftover creamy potato puree and three bananas in the fruit bowl, the skin of which already bears dark winter spots. It’s an image that is familiar to many – and this is where the quiet magic of using up leftovers begins.
These days in particular, it is becoming clear how much potential there is in genuine leftovers recycling. According to estimates, around 800,000 tons of food end up in the bin every year in Austria – some of this is produced after opulent holidays when generosity and appetite come together. But instead of turning abundance into waste, the festive abundance can be wonderfully rethought. Modern leftover cooking turns “too much” into a gift: a second feast, quieter but no less enjoyable.
And the special attraction is that these dishes don’t have to be a compromise. Many classics – from dumplings and fried rice to sweet banana pancakes – taste almost better after the holidays than on the big day itself. Perhaps because peace returns. Perhaps because the senses are clearer. Perhaps simply because creativity often begins where you don’t buy new things, but think in new ways.
However, this is not about reheating, but about reinterpreting. The holidays are still cooking – just in a different, clearer, simpler and often surprisingly sophisticated way. And because it’s so nice to prolong the enjoyment a little, we’ve prepared a few recipes that show how festive leftovers can taste.
Using leftovers with dumplings & smoked meat – the hearty second round
Dumpling gröstl with smoked meat
- Cut 4-5 bread dumplings into slices
- Fry in butter until crispy
- Dice 150 g smoked meat and fry with the meat
- Whisk 2 eggs, season with salt and pepper and pour over the top
- Allow to set briefly, sprinkle with parsley and serve
Dumpling casserole with whipped cream & parmesan
- Cut the bread dumplings into thin slices
- Grease the oven dish with butter
- Layer the dumplings
- Pour over 200 ml whipped cream, Parmesan and finely chopped smoked meat
- Bake for 20 minutes at 180 °C until golden brown
Using up leftovers with Potatoes & mashed potatoes – warming classics
Mashed potato loaf
- Mix 300 g mashed potatoes with 1 egg, 2 tbsp flour, nutmeg and salt
- Shaping loaves
- Fry in clarified butter until golden brown on both sides
Baked potatoes from cooked leftovers
- Quarter the cooked potatoes
- Mix with oil, salt and rosemary
- Roast for 25-30 minutes at 200 °C until crispy
Utilizing leftovers with Rice – the light alternative after sumptuous feasts
Fried Christmas rice
- Fry the cooked rice in oil
- Add 1 handful of peas or vegetables
- Stir in 1 egg
- Season to taste with soy sauce, salt and pepper
Arancini made from leftover risotto
- 400-500 g cold risotto rice
- Mix 1 egg and 2-3 tablespoons of grated Parmesan into the rice
- Moisten your hands and form small balls
- Press a piece of mozzarella or leftover smoked meat into the middle of each one
- Close the balls and press down firmly
- Roll in flour, dip in beaten egg and coat in breadcrumbs
- Fry in hot oil (170-180 °C) for 3-4 minutes until golden brown
- Drain on kitchen paper and serve immediately
Sweet rice casserole
- Mix 300 g cooked rice with 200 ml milk, 1 egg yolk, sugar and vanilla
- Pour into a small mold
- Sprinkle with cinnamon and butter flakes
- Bake for 25 minutes at 180 °C
Using up leftovers with ripe bananas – the dessert that saves itself
Banana pancakes
- Mash 2 ripe bananas
- Mix with 2 eggs and 2 tablespoons of flour until smooth
- Bake small pancakes
Lightning banana ice cream
- Freeze ripe bananas in slices
- Puree in a blender until creamy
- Optionally mix in 1 tablespoon of yogurt or cocoa
These recipes turn the quiet days between the years into a little culinary celebration – quiet, creative and full of appreciation for everything left over from the festive season. Have fun trying them out.
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