Minimum waste-maximum taste recipes

In the beginning of April, we organized another event from the "Minimum waste-maximum taste" series, this time with guests all the way from Berlin. Chef and food designer Inés Lauber came to cook for us, along the zero-waste bistro and NGO Restlos Gluecklich, who fights against food waste. We are bringing you the recipes, that we used for cooking "from waste and without waste."

Fried peels and scraps

When you eat potatoes and other root veggies, the peels usually end up in the bin. But that’s actually quite wasteful, especially because most of the vitamins are directly under the peel.








When peeling the potatoes, beetroot and other roots, we keep the peels to turn them into delicious chips. Of course you need to wash the veggies very well (brush with veggie brush) before peeling.

Slowly heat the pot filled with a ca. 7-10 cm deep layer of oil. Careful: don’t let it boil.

With the slotted spoon place the peels in the hot oil for frying, Once crispy, place on a plate layered with paper towels and sprinkle salt on it.

Fattouch salad

Fattouch Salad is a Lebanese peasant salad. It’s a simple dish, but wonderfully refreshing and flavourful because of the spices used - Sumach and Pomegranate give this dish a tangy note and special twist. Another, equally important part of the dish, are roasted pieces of pita bread. We replaced them with a few days old Czech bread, which we used to make delicious croutons. They were just as good as the roasted pita!


Roman lettuce

Fresh mint



Red onion /shallot/




Olive oil


Pomegranate syrup

White wine vinegar

Old bread


Wash all veggies. Let salad and mint strain and rip them into pieces.

Dice tomatoes, slice onions, cucumbers and radishes. Mix all vegetables in a bowl.

Cut the bread into slim slices and halves or quarters. Roast the bread with some oil in the pan.

Mix all the ingredients for the dressing in a bowl and whisk until it emulsifies.

Mis the bread under the vegetables, add the dressing and serve.

From roots to stalks

Why do we only eat the roots of certain vegetables and grow the others for their leaves? Why do we buy chard and eat the leaves while throwing away the leaves of a beet root – it’s the same family of plants… living in a world of overproduction, we have forgotten to value every single piece of food. But the less known parts are actually the more interesting ones – for creativity and flavour!






Apple juice



Carrot greens


Lemon Zest

Roasted sunflower seeds




Potato-beetroot purée

We cook the already peeled potatoes and beetroot (peels were fried) in salty water - we cook the potatoes for cca 20 mins, beetroots a bit longer.

Then, the boiled potatoes need to be stamped by hand with a large fork or potato smasher. We put the beetroots into a blender. Mix both purees together and add butter and spices like muscat, salt and pepper.

Honey Glazed Thyme Carrots

Slowly heat some olive oil in a large pan and place peeled, halved carrots with whole fresh thyme and halved garlic cloves in it. Roast from both sides. Add some butter, drizzle honey and reduce heat. Add salt and pepper and fresh lemon zest.

Carrot Herb Sauce

Wash the greens very well and dry them. Chop roughly.

In a large pot or high container, blend all the ingredients: greens, garlic, sunflower seeds and olive oil into a thick, pesto-like sauce. Add salt and pepper to taste.

Arrange all components on a plate – from roots to stalks, textures to colours, this is an interesting all plant-based plate! You can turn this dish easily into a vegan version substituting the butter by oil, nut butter, plant milk or other.

Yoghurt-Fruit Trifle with Almond-Croissant Crunch

Croissant from yesterday’s breakfast gone stale? Fruit has turned overripe? Perfect, let’s turn it into deliciousness and surprise your guests with a super quick but super yummy dessert!


Greek yogurt 10%

Regular yogurt 3,5%

Fruit (what you have at home)

Croissant (or any other sweet pastry)

Shaved almonds





Lemon zest


In a large mixing bowl, mix the greek and the natural yoghurt with vanilla and a little sugar. Add some lemon juice and zest.

Use fruit of the season and cut them into small pieces. You can use it raw or cook into a fruit sauce if you prefer. Add some lemon juice.

Cut the middle part of the croissant into thin slices and the ends into small pieces. In a pan, first roast the large croissant slices from both sides until golden brown. Take out of the pan and let cool. Then, slowly roast shaved almonds and the small croissant pieces. Add a pinch of salt and drizzle honey. Stir and let cool.

In a drinking glass or small jar, layer the dessert: first layer vanilla yoghurt, second layer fruit, again yoghurt and finish with Croissant Crunch. Top each Desert with a slice of Croissant Cookie.

All recipes were prepared especially for this event by Studio Inés Lauber from Berlin.

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