Store cupboard challenge

nicki_2

Tonight we're munching on the Chinese & Indian party platters from @sd@, some small sausage & we did have garlic mushrooms but they vanished before I could finish cooking the rest :rotfl:Tomorrow I'll be cooking the Tex Mex & Chicken platters along with more garlic mushrooms I told you I bought too much food for just two of us. :o

On the plus side its clearing out my freezer again so I'm hoping to spend Monday baking mince pies, cakes & stuff to fill the space. They're to put in my lunches for work, and for general snackage. I'm hoping it will stop me resorting to massive portions of pasta etc for tea if I can whip a small cake out for afters

123budget

decided to start the new year with a freezer clear out and try the store cupboard challenge despite my hubbies gloom at what might be served up!!

Anyway was surprised by how much was lurking in the freezer and came across 5 individual sealed tuna steaks, and 4 sword fish steaks I was given about 5 months ago. I was wondering 1. if they would still be alright to be used and 2. what can I do with them, nobody is a big fish fan in my home and tuna steaks can be a bit dry.
Any suggestions would be welcome
Thanks

SuziQ1962

Hi 123budget -your fish should be fine if they are individually wrapped,you can make a lovely tuna dish by making a rich tomato sauce using tinned toms ,sundried toms, italian herbs, onions fried in olive oil, bit of red wine and some capers(asda sell really big jars for £1) and bake your tuna steaks in this in the oven-serve with some pasta,rice or mash and some green beans-yummy.If the sword fish look a bit dry bake them in grease proof paper parcels with a bit of white wine,butter salt and pepper in the oven.The moisture is kept in and makes them really moist.

123budget

SuziQ1962 wrote: »

Hi 123budget -your fish should be fine if they are individually wrapped,you can make a lovely tuna dish by making a rich tomato sauce using tinned toms ,sundried toms, italian herbs, onions fried in olive oil, bit of red wine and some capers(asda sell really big jars for £1) and bake your tuna steaks in this in the oven-serve with some pasta,rice or mash and some green beans-yummy.If the sword fish look a bit dry bake them in grease proof paper parcels with a bit of white wine,butter salt and pepper in the oven.The moisture is kept in and makes them really moist.

Thanks, that sounds really good - will give it a try in the week.

janeawej

Well, had to go to get bread, milk and butter today, but 8 pints of milk, 1 loaf of bread and a pack of butter isnt bad for 6 people as ive not brought anything else since Xmas eve! Still got a week to go and £16 left to spend if needed. Tonight we re having jacket potatoes with sausages, yum.

Frugalista

I have been given a 950g tub of sun-dried tomatoes in oil and have no idea what to do with them?? We don't eat pizza and I don't make bread. Can anybody offer any ideas or, better still, direct me to a thread? TIA

parsonswife8

Frugalista wrote: »

I have been given a 950g tub of sun-dried tomatoes in oil and have no idea what to do with them?? We don't eat pizza and I don't make bread. Can anybody offer any ideas or, better still, direct me to a thread? TIA

http://www.bbc.co.uk/food/recipes/fetaoliveandsundried_67260

and

http://www.aquaticcommunity.com/tilapia/sundriedtomatoes.php

and

http://www.ask.com/food/vegetable/Chicken-and-Sun-Dried-Tomatoes-Recipes.html

Google is your friend

:):):)

Kitchenbunny

Hi there, a lurker on this thread just got a bit of a question. Has anyone had any joy with making sauces using powdered milk (obviously reconstituted) for the likes of lasagne or moussaka?

Thanks in advance,

KB xx

CCP

Frugalista wrote: »

I have been given a 950g tub of sun-dried tomatoes in oil and have no idea what to do with them?? We don't eat pizza and I don't make bread. Can anybody offer any ideas or, better still, direct me to a thread? TIA

I love sun-dried tomatoes, particularly roughly chopped and added to a tomato sauce for pasta, or put on top of the cheese when making cheese on toast. :drool:

Those scones from the Delia recipe posted by parsonswife look good, too -that's one to go on my 'must try' list. :beer:

nopot2pin

Kitchenbunny wrote: »

Hi there, a lurker on this thread just got a bit of a question. Has anyone had any joy with making sauces using powdered milk (obviously reconstituted) for the likes of lasagne or moussaka?

Thanks in advance,

KB xx

I have never actually tried it... but in principle it should work.
Most dried sauces that you buy, that you add water to make, have dried milk powder in them.
I would make the milk as per the instructions, then use as you would normal milk.
I might actually try it next time I need to make a white/cheese sauce now :T