Foodsharing Delft

Recipe and preservation ideas

Most weeks we get larger quantities (sometimes up to ~100kg) of one or several foods. Here a few examples:

To save as much food as possible, we collected great recipes and preservation ideas by type of food. I tried a good number of these, but not all. The recipes cited are just examples, please feel free to research your own. If you want an addition to the list, just reach out to us:

Here is a few pictures for inspiration. The full list is below.

Send us pictures if you make any recipes, then we can add them here for those of you who prefer to browse visually rather than by text.

Most weeks, we get at least some, some weeks also large amounts. At the same time, they have a huge carbon footprint (about half a kilo per fruit, mostly for transport). But they are also really tasty, healthy, and versatile; did you know it can replace butter in many recipes?

Great pairings cucumber, lime, mango, soy sauce, strawberry, tomato, spring onion, salt & pepper, mayonnaise, egg, salmon (smoked).


  • Guacamole – great dip & delicious spread on bread
    • Show/Hide traditional recipe
      • 2 advocados
      • 1/2 (big) tomato
      • 1/2 onion
      • lime
      • coriander (optional)
      Cut the tomato and onion into small cubes (3~5mm). Mix the scooped advocado, onion, and tomato. Smush with a fork in a bowl until most of the advocado is smooth. Little chunks are ok: don’t make it too smooth! Add salt and a few lime drops (not too much). Finish with some coriander to taste (or serve seperately). Adding the onion and tomato before ‘blending’ is very important: it mixes all the flavours, for the coriander it is optional.
    • Guacamole hummus
  • Sandwiches – make for great brunches!
  • Pasta – yes, it works!
  • Chilled soup: Gaspacho – super quick, refreshing, and light
  • Salads
  • Smoothies
  • (Vegan) Deserts
  • Avocado fritters with lime cream
    • Show/Hide recipe Lime Cream:
      • 1 cup sour cream
      • 3 tablespoons green hot sauce (e.g. Tabasco Green Jalapeño Pepper Sauce)
      • 3/4 teaspoon lime zest
      • pinch kosher salt
      • 1 tablespoon chili powder
      • 1/2 teaspoon black pepper
      • 2 1/4 teaspoons kosher salt, divided
      • 3 large eggs, beaten
      • 1 1/2 cups breadcrumbs
      • 3 medium avocados, peeled and cut into 2cm thick slices
      • Vegetable oil
      • Prepare the Lime Cream: Whisk together all the ingredients. Chill until ready to serve.
      • Prepare the Fritters: Stir together flour, chili powder, pepper, and 2 teaspoons of the salt in a shallow dish. Place beaten eggs in a second shallow dish. Place panko in a third shallow dish. Dredge avocado slices, in batches, in flour mixture; dip in eggs, shaking off excess. Dredge in panko, pressing to adhere.
      • Pour oil to depth of 1/4 inch in a large nonstick skillet. Heat over medium-high. Test oil by sprinkling in a pinch of panko; it should begin to sizzle immediately without the oil popping. Fry coated avocado slices, in batches, in hot oil until crisp and deep golden, about 1 minute on each side. Transfer Fritters to a wire rack, and sprinkle evenly with remaining 1/4 teaspoon salt. Skim any loose panko crumbs from oil, and let oil return to temperature between batches. Serve immediately with Lime Cream.
  • Roasted cauliflower avocado soup (low carb)
    • I would think this also keeps well frozen
  • Avocado Sushi
  • Poke bowl – vertisaile, light dish
  • Walnut and avocado risotto
  • Navajo avocado rice
  • Avocado bread – almost a cake 🙂
    • I would think this also keeps well frozen
  • Low fat mayonese
    • I would think this also keeps well frozen
  • Just scoop it!
    • Cut in half, add some salt and pepper and start scooping! Keep adding salt and pepper as you work your way down 🙂
  • Preserve it – keep it for later
    • Cover any cut surfaces in lemon,  lime (better) juice or olive oil to prevent discolouration. Remove the stem and seed and cover in wax paper (or cling film)
    • Keep it submerged in water in the fridge; this slows the ageing process significantly
    • Freeze them – great for recipes where the avocado needs blending anyway
    • Lemon garlic rosemary pickled avocados or spicy pickled avocado

Most weeks, we get at least some, some weeks also large amounts. One of the tastiest fruits ever!

Great pairings avocado, cinnamon, cardamom.


  • Lassi – nice drink. Don’t forget to take some yogurt & milk from the fridge!
  • Easy three-ingredient mango mousse
  • Mango sticky rice pudding
  • Put it into muesli
    • cut small pieces into your morning cereal bowl
    • the small cut pieces also keep great frozen in a ziplock bag or tupperware!
  • Mango beer
    • Use a starter from the Misc>Pineapple beer, mix it with water and mango to make mango beer (not tried yet).
  • Just eat it – it is a delicious fruit.
  • Preserve – keep for later
    • Freeze (peel and remove pit, put into freezer bag, freeze) – can also be used as a basis for most recipes above!
    • Mango fruit bread (aam papad) – great snack/sweet for in-between!
    • Dried fruit pieces

Sometimes we have a few. But then there seems to be a season around end-July, early-August where we can large quantities.

Great pairings walnuts, honey, blue cheese.

Recipes (to get you into pear-adise)

  • Pear juice – refreshing drink
  • Put it into muesli – cut small pieces into your morning cereal bowl
  • Pear cakes/tarts/crumbles
    • Pear tart
    • Or use any crumble recipe and replace the fruit with pear
  • Small impromptu desert – prepared in 10s
    • Cut pear in quarters (lengthwise), remove seeds, eat 🙂
    • Advanced: add slice of (soft) blue cheese, press walnut in it and top off with  honey (or agave syrup):
  • Preserveit – keep it for later

Milk can often still be good for days or weeks beyond the “best before” date. Smell it, look how it flows, taste it – if it is all normal it is good to use.

Great pairings: cinnamon, cardamom, chocolate.

  • Chilled soup: Gaspacho – super quick and light
  • Apple juice
  • Apple pancake: fry thin slices of apple with cinnamon in butter in a pan. Flip once. Add pancake batter.
  • Applesauce – also great for preserving
  • Apple cake/tart/crumble
    • Use any fruit cake/tart/crumble recipe
  • Small impromptu desert – prepared in 10s
    • Cut apple in quarters (lengthwise), remove seeds, eat 🙂
  • Put it into muesli – cut small pieces into your morning cereal bowl
  • Preserve it – keep it for later

Sometimes we have a few. But then there seems to be a season around June where we can have large quantities.

Great pairings cheese.


  • Just eat it – a light, healthy snack in-between; I think that’s the best use 🙂
  • Put it into muesli – cut small pieces into your morning cereal bowl
  • Grape juice – refreshing summer drink and probably nice ingredient for m/cocktails?
  • Preserve
    • Dry it to make raisins
    • Freeze, e.g. for muesli
    • If anyone knows how to make wine or vinegar – let me know 🙂

Even stale bread can still serve many purposes. Just make sure there is no mold – then the entire bread has to go.

Oh, and lastly, please be very careful with feeding any (wild) animals with it! You’re likely not doing anyone favours with that.

  • Revitalize it
    • Slice, sprinkle lightly with water, and toast – in most cases that will make it taste like a fresh toasted bread
    • If your oven has a steam program, use that for half an hour or so on the whole or parts of the bread and it should be like new!
    • If your oven does not have a steam program, you can sprinkle the bread heavily and add a fireproof dish with water in the oven to create some steam.
  • Bread pudding
  • Extremadura crumbs
  • Breadcrumbs – nice for any crust!
    • Make sure the bread is REALLY dry. You can ensure that by slicing it up and toasting or baking it in the oven. Then break them up and keep in an airtight container (e.g. jar). If done properly, it can last a very long time.
  • Preserve it
    • Freeze it (in packaging) and put it in the oven once you want to eat it. Pro tip: freeze it sliced, so you only need to take as much as you need.
    • Breadcrumbs, see above.

Most weeks, we get at least some, some weeks also large amounts.

Great pairings (dark) chocolate, honey.


  • Banana bread – it’s almost a cake really
    • Show/Hide recipe
      • 2 ripe bananas
      • 1tsp of ginger, grated
      • 2 eggs, beat
      • 1/2 cup (120ml) melted butter
      • 1/2 cup (120ml) almond milk
      • 1 cup (240ml) maple syrup
      • 1 cup (240ml) all purpose flour
      • 1 cup (240ml) khorasan flour (can be replaced with spelt or whole wheat)
      • 1tsp baking powder
      • 1tsb baking soda
      • Salt
      • 1/2 cup (120ml) walnuts
      • 3/4cup (180nl) chocolate chips, melted
      Preheat the oven to 180°C, grease a loaf pan. Put aside. In a big bowl, crush the bananas using a fork. Add all the wet ingredients: butter, ginger, maple syrup, eggs and almond milk. Carefully add the flours and powders: all purpose flour, khorasan, salt, baking powder and soda. Stir. Add the walnuts, stir, and pour the preparation in the pan. Add the chocolate chips on top, put in the oven for 55min, until the core is baked. Let it cool down completely before cutting it into slices
  • Banana milkshake – don’t forget to take some milk from foodsharing 🙂
  • Banana fritters – sweet banana balls in crust
  • Put it into muesli – cut small pieces into your morning cereal bowl
  • Preserve
    • Banana chips
    • Freeze whole (to make banana bread later)
  • Jerusalem artichoke = aardperen
  • Kale/Butternut squash/Pomegranate -there’s a good chance you find all ingredients at the fridge!
  • Watermelon/Mint
  • Pineapple
    • Pineapple beer (Click to show/hide)
      • 1 pineapple
      • ~2L water
      • Chilli pepper, cut in half
      • 2TL sugar
      • Big jar or other closed container, >=2L
      In a clean (use boiling water to kill any bacteria) jar add the rinsed skin and core of your pineapple (save the flesh for eating, you can also put a bit in the beer for an extra pineapple flavour) and all the other ingredients. Then wait 1-2 days or until small bubbles come to the top. If you use an airtight container, make sure you release the pressure on a regular basis to prevent explosions. Then transfer to a seal-able bottle and wait and additional 1-2 days (the longer you wait the flavour and the alcohol level will change). Use cold to slow down any processes and heat to speed things up. Final tip: you can keep a bit of the beer in your fridge and use it to carbonate any sweet drink or use it as a “starter” for your next pineapple beer.
    • Put it into muesli
      • cut small pieces into your morning cereal bowl
      • the small cut pieces also keep great frozen in a ziplock bag or tupperware!
Have fun cooking!
One last tip: there is this tool you can use to find recipes, based on what you (still) have in your pantry&fridge.