Store cupboard challenge

TKP_3

KatrinaC wrote:

I had thought of it, but I don't like offal. Now that you've put the pasta bake idea in my head I think I might do some inventing and try a chicken, mushroom and bacon pudding with Campbells soup sauce.

It'll probably come out like lumpy glue, but at least it'll have got rid of some of the suet! :rotfl:

Kat

How about Lamb with Red Wine and Rowen Jelly Pudding to use the suet? I have the Atora recipe book - let me know if you want a copy of the recipe
Edited to say : In fact if you go to their web site http://www.atora.co.uk/inspiration/index.htm they have loads of recipes

EagerLearner

KatrinaC wrote:

Does your soup mix contain white barley and green peas? If so it's mix for making scotch broth. All you need to do is put in a couple of handfulls of that, a couple of chunky chopped potatoes, leeks, carrots, yellow swede, maybe some raw chicken or ham and a lot of water. Simmer until the veg and pulses are soft and you've got something that would put Enid Baxter to shame.

Kat

Yes, it does!!!!! Monday that's what I'll be doing then

Can I do it in the slow cooker?

celyn90

EagerLearner wrote:

Hi all,

I have 300ml bags of mung beans, aduki beans, Toor Dal and 'soup mix' (looks like green and red lentils).

Help?

*love toor dahl* This soup takes a bit of boiling time, but is great. You can add dumplings if you like too.

125g toor dahl
1.5 litres of water
2 tbsp brown sugar
1 can tomatoes
2.5 cm lump of ginger (minced)
2 tbsp oil
Dried chilli flakes
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp salt
chilli powder
1 tsp tumeric
2 tbsp ground coriander
lemon juice

Soak toor dahl in water for 10 mins, strain and discard water. Add to pan with 1.5 litres of water and boil for 1.5 hours or until soft. Whisk to break them up slightly. Add some chilli flakes (to taste) and the sugar. Keep simmering whilst you do the next bit

Heat oil in a seperate pan. Add mustard seeds and cumin and put the lid on the pan. Heat until they start to pop. Remove pan from heat and and wait for popping to stop (otherwise you get splattered!). Add tomaotes & ginger and bring to the boil. Add salt and more chilli powder if you want to. Add turmuric, coriander and simmer for 5 mins. Pour the whole lot into the toor dahl. Simmer for 10 mins, add the lemon juice. Reduce to a consistancy your happy with, a bit of boiling won't do it any harm.

I found you can turn the leftovers into a cheats spicy rissotto if you chuck in a load of cooked rice and some cooked mushrooms. OH has just eaten the last of the stuff I made last night by turning it into some sort of scrambled egg concoction....

Not sure about the aduki beans though :think:

sexymouse

Try this for some ideas:

http://www.bbc.co.uk/apps/ifl/food/recipes/queryengine?templatestyle=refine_by_1_gg&config=db&attrib_26=keywords;oper_26=%3D%3D;val_26_1=%2Bbulgar%20%2Bwheat;preferred_range_length=&page=1&pagesize=15&orig_kw=

Hope this works.

thriftlady_2

Pigpen we love bulgar wheat made into a pilaff with chunks of grilled halloumi cheese. Add roasted red peppers, red onions, coriander, cucumber at will.

celyn90

pigpen wrote:

any idea for bulgar wheat (5 bags) other than copious amounts of taboulleh??? there is only so much of it you can eat after all!!

It works oddly well if you make sweet dishes from it. Melt 55 g of butter in a saucepan, keep the heat low. Add a cinnamon stick and about 3 crushed cardamom pods. Fry gently for 5 minutes. Add 115 g of bulgar wheat and fry gently for 15 mins until brown - keep it moving or it will weld itself to the pan! Add 30 g of raisins or sultanas, continue heating until the start to swell (I actually soak them in hot water for a little while, but you don't have to). Keep stirring! Add 125 ml of water, 125 ml of milk (or a mixture of milk and single cream), 1/2 tsp nutmeg, 1/2 tsp of cinnamon, 55 g of sugar and 55 g of dessicated coconut. Pour it into a cassarole dish, cover it and cook at 180 C gas mark 4 until it looks fluffy (about 30 -40 min). Kind of rice pudding, but not quite!

Little_Green_2

A great way of combining store cupboard ingredients with 'bits' of leftovers is this recipe I created to get a young teenager to eat vegetables. It is quicker to prepare when made using tinned or cooked leftover vegetables but raw or frozen ones can be used if cooked separately first. Any vegetables can be used but the colours of peppers, broccoli, peas, green beans etc look best. Since it is to be toasted, stale bread is fine providing it hasn't gone hard or green yet! Toasted french bread (cut length ways) makes a crispy compliment to the softer topping.

Cheesy beans on toast

a small onion finely diced
left over cooked vegetables diced
tinned baked beans
grated cheese (I always keep some in the freezer ready to use)
fresh(ish) tomatoes sliced
black pepper (optional)
a small amount of oil or butter
slices of bread

Using a piece of kitchen towel spread a thin greasing of oil or butter over the bottom of a pan. Heat lightly and add the onion. Stir, cover and cook for 3-4 mins. Add the cooked vegetables and baked beans.

Whilst the mixture is heating thoroughly, toast the bread on both sides.

Cover the grill pan with a sheet of cooking foil and arrange the toast on it. Divide the mixture between the slices of toast and sprinkle a good helping of cheese over the top, making sure that there are no edges of bread uncovered. Add a slice of tomato and a small sprinkle of black pepper to each portion.

Place under a hot grill and cook until the cheese has melted.

Serve with crispy green salad and eat with the caution usually afforded to melted cheese. :think:

Remember when using leftovers to ensure that they are cooked/heated properly before serving.

(I'm veggie but the carnivores amongst you could adapt this by adding diced leftover meats or odd bits of chopped bacon providing that they are heated well)

Little_Green_2

A tasty alternative to macaroni cheese from the days before I went veggie.

white sauce
macaroni or other pasta shapes
tinned pilchards or sardines in tomato sauce
tomato puree (or ketchup if preferred)
seasoning

Cook the pasta in plenty of salted water. Drain and shake well to remove any water caught inside the shapes.

Make the white sauce by your preferred method (packet, cornflour, flour & butter roue).

Roughly chop the fish into the white sauce, scraping out the tin to get all the flavour. Add extra tomato flavouring with the puree or ketchup if desired. Season to taste and pour over the pasta making sure that it is evenly distributed.

Either reheat on the stove top or pour into an oven dish sprinkle with rough chopped fresh breadcrumb and place in a pre-heated oven until the crumbs are toasted.

Serve with chunks of fresh tomato, chopped parsley and warm french bread.

KatrinaC_2

Ryvitas
Suet
Dried haricot beans, [STRIKE]red lentils and green lentils [/STRIKE]
Tinned meats
[STRIKE]Tinned fish [/STRIKE]
Tinned fruit
Tinned condensed soups ([STRIKE]chicken, mushroom[/STRIKE] and veg)
[STRIKE]Dried exotic fruits [/STRIKE]
[STRIKE]Mead[/STRIKE] (Don't ask me how it got there)
Wine and sherry vinegars
[STRIKE]Celeriac[/STRIKE]
[STRIKE]11 green and red peppers[/STRIKE]
Marzipan
[STRIKE]Frozen mixed Italian veg[/STRIKE]
[/QUOTE]
I've got to the end of the week without buying much from the shops other than bread and milk. I used the stuff crossed out above to make:

Lentil and Bacon soup (red and green lentils, bacon, carrots, celery, onion, stock, marjoram, thyme, oregano and bay leaves)
2 x Pasta bakes (condensed soups, pasta shapes, peppers, mushrooms, onions, scraps of chicken, cheese and breadcrumbs)
Smashed celeriac ravolini (Highly reccomended! - taken from Jamie's how to cook book)
Pizza sauce (mushrooms, tomatoes, onions, tomato puree celery, carrots, ketchup, frozen itallian veg, garlic, oregano, parsley, basil)
Exotic mead cake (friut soaked in mead then added to a sort of Dundee cake creation - needs a bit of refinement)
Fishcakes (tinned tuna, potatoes, flour, eggs, left over cooked celeriac from the pasta, breadcrumbs)

Kat

debtworrier

filigree wrote:

But now I'm REALLY determined to clear out the fatty stuff because I've joined Weight Watchers. The chicken is fine but those sausages must go

Instead of grilling or frying sausages:

Slice half an onion, and bung it and sausages in microwaveable dish. Add about half a cupful of boiling water. Cover and microwave for a couple of minutes. Turn sausages around (otherwise they get like cardboard where they're close/ touching each other) and microwave again.

Pour off the fatty water and serve with veg and spuds.

Edit: serve THE SAUSAGES with veg and spuds. :doh: