Quick Questions on ANYTHING part 2. Please read first post for links to other threads

Savvy_Sue

findinghappiness wrote: »

Hi guys

I made a lasagne on Weds (homemade tomato and cheese sauce). Its been in the fridge until now, will it still be ok to eat?? Had my tonsils out yesterday and don't have the energy to make anything!! Also, could I freeze leftovers as only me and dont wanna waste any!!

Thank you in advance

Personally, I would risk it if it smells OK. If you're not planning to eat it all, I would heat only what you do want and freeze the rest immediately. Don't let it hang around once you defrost it.

Savvy_Sue

Wee_Bargain_Hunter wrote: »

How long should I reheat a beef casserole for? I'm guessing the temperature should be about gas 4? Also can I add raw mushrooms or should I zap them 1st?
Thanks

This could be a 'how long is a piece of string?' question. The answer depends on how large the casserole is (ie how many portions in it) and how well cooked it was beforehand.

I'd try half an hour for a small one, longer for a large one, and I'd quickly zap the mushrooms first or put them in a separate dish. That way they will get to a cooking temperature faster than they would mixed up with a cold casserole, IYSWIM.

blahn

Penelope_Penguin wrote: »

The banana bread link doesn't work, so I can't comment directly. There's no reason for a food mixer for any recipe, really just mix by hand as usual.



Is this what you were after

Penny. x

Hi. Thanks a lot - I went and made two cakes which 'required' a mixer with a wooden spoon and they came out great. That was also the post I was looking or so thanks again!

Savvy_Sue

OK, my turn now. I need an idiot proof vegetarian recipe which ideally I can throw into a slow cooker on Thursday morning and deliver for re-heating on Friday. I have a butternut squash, onions, carrots, parsnips, a small turnip and many of the stock cupboard staples. Any I don't have I can get during the week. Since I don't usually cook vege I don't know where to start.

Oh, this meal is for two adults and a small person, so I'm guessing hot curry is out. I'd really appreciate non-hot recipes because I think I've got enough veg to make it for six, and that means we can eat it too ... because I don't 'do' hot (curry, chilli etc).

Let your links to your favourite easy recipes flow this way ... TIA! :rotfl:

Penelope_Penguin

Savvy_Sue wrote: »

OK, my turn now. I need an idiot proof vegetarian recipe which ideally I can throw into a slow cooker on Thursday morning and deliver for re-heating on Friday. I have a butternut squash, onions, carrots, parsnips, a small turnip and many of the stock cupboard staples. Any I don't have I can get during the week. Since I don't usually cook vege I don't know where to start.

Oh, this meal is for two adults and a small person, so I'm guessing hot curry is out. I'd really appreciate non-hot recipes because I think I've got enough veg to make it for six, and that means we can eat it too ... because I don't 'do' hot (curry, chilli etc).

Let your links to your favourite easy recipes flow this way ... TIA! :rotfl:

If it has to go in the SC - how about soup If you have half an hour to prepare at the time, I'd do risotto If you choose that, give me a shout, and I'll furnish you with a method.

Penny. x

Wee_Bargain_Hunter

I've done a veg soup in the slow cooker. Can't find the recipe but it involved mostly parsnips and fresh coriander, with onion, lentils, some sticks of celery and a tin of coconut milk. Add chicken or veg stock to barely cover. It also had a bit of red thai curry paste but it could be left out I think. I wasn't sure about coconut milk in the sc so I added it near the end before blending and heating through. It was delicious!
I've also made it with mainly carrots but needed more lentils as was a bit watery. hth

Wee_Bargain_Hunter

I've got a soup question as well. Going to make carrot and coriander soup in the slow cooker today (never made it before). Anyway I've got the main ingredients plus onions and stock. However I've also got a few sticks of celery and about 6 portions of yellow sticker runner beans. Will adding these ruin the soup? Also what is your fav carrot and coriander recipe? Thanks

Savvy_Sue

Penelope_Penguin wrote: »

If it has to go in the SC - how about soup If you have half an hour to prepare at the time, I'd do risotto If you choose that, give me a shout, and I'll furnish you with a method.

Penny. x

I think it does have to go in the SC because I have a complicated day on Thursday with unpredictable timings. But the risotto method might be useful, if you wouldn't mind, because if I can't work out a way of delivering the food on Thursday I may have to finish it and deliver on Friday. Goodness knows how and when ...

I did wonder about doing the Cheesey Red Rice in the slow cooker, but not sure it would re-heat safely and well ... I mean I'd risk it for my lot, but for other people's children and a nursing mum, I'd err on the safe side!

picklepick

hi guys, could anyone tell me where to get foil containers for putting in the freezer? would asda stock them? at the moment i only have plastic ones for microwaving meals but i need some that are oven friendly. thanks

Penelope_Penguin

Wee_Bargain_Hunter wrote: »

I've got a soup question as well. Going to make carrot and coriander soup in the slow cooker today (never made it before). Anyway I've got the main ingredients plus onions and stock. However I've also got a few sticks of celery and about 6 portions of yellow sticker runner beans. Will adding these ruin the soup? Also what is your fav carrot and coriander recipe? Thanks

I'd use the celery (I add that to lots of things that have onion in them ). I'd give the beans a miss - I'd slice and freeze (without blanching if I were planning to use them within a couple of weeks ).

This is my favourite carrot soup recipe - you could substitute ginger for corriander.

Penny. x