Store cupboard challenge

TravellingAbuela

And the Turnip and Potato Patties on the same website sound rather tasty too.

Steve059

Flat_Eric wrote: »

I have quite a lot of fresh corriander left over <snip> Any ideas on what to do with it?

Carrot & coriander soup, which you can freeze. I also do a fresh red salsa, which also uses a small bunch. However, I've never frozen this.

gayleygoo wrote: »

<snip> I've got a turnip, a big one, given to me kindly by a friend who doesn't eat them. Can I do something better than chopping into chunks and boiling it?

Only vegetable soup or vegetable/Irish stew springs to mind.

Recipes available on request.

Steve059

chirpycheap wrote: »

<snip> Anyone got any nice cooking ideas for using up 2 bottles of strong cider that my husband reckons will give him a headache if he drinks it!!

Try this. One of my favourite recipes. Just a few simple, cheap ingredients, almost nothing wasted, dead easy to do, won't burn to a crisp if left in the oven for a millisecond too long and even makes it's own apple sauce and gravy.

The long, slow cooking in the alcohol should tenderise even the toughest meat. I tested this recipe with the cheapest supermarket budget brand pork chops I could find. As I lifted them out the bones fell off the meat back into the dish and "pebbledashed" me and the cooker.

PORK IN CIDER

Serves 2

INGREDIENTS

250ml of cider
1 cooking apple
1 onion
1 tablespoon of oil
2 pork chops or steaks
2 heaped teaspoons of chicken or vegetable gravy granules

METHOD

Pour the cider into a measuring jug. Peel and core the apple, cut it into two thick slices, chop the remaining apple into tiny pieces and put them into the cider. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the meat. Fry the meat for 5 minutes on each side until brown.

Put the onion and the apple pieces in the bottom of an ovenproof dish with a lid. Mix thoroughly.

Put the meat on top of the onion and apple mixture. Put the apple slices on top of the meat. Add the cider. Put the lid on the dish.

Cook in a preheated oven at 150°C, 300°F, gas mark 2 for 2 hours. Check the liquid level from time to time and top it up if it starts to dry out.

Remove the meat and apples.

Add the gravy granules or stock cube to the cider and onion left in the dish. Stir thoroughly.

For a smooth gravy, if you have a food processor, put the cider and onion in it and blend it to the desired consistency. If you have a hand blender, put it in the cider and onion and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the onion through a sieve with the back of a spoon, or leave it lumpy.

TIPS

Putting the apple into the cider stops it going brown.

procrastinator

Bought some really fine vermicelli from world food section from MrT kids hate it, much too fine, have nearly 2 packets that have sat on the side for almost a year. Every so often I add some to soup but is taking far to long to use up, any ideas how I can use it?

ditsykitchen

procrastinator wrote: »

Bought some really fine vermicelli from world food section from MrT kids hate it, much too fine, have nearly 2 packets that have sat on the side for almost a year. Every so often I add some to soup but is taking far to long to use up, any ideas how I can use it?

Noodle salads and stir fries

procrastinator

ditsykitchen wrote: »

Noodle salads and stir fries

It's really fine not sure it will work as noodles keeps breaking up, will give it another go as this will use a lot at a time. Thanks

Sparklyfairy

pink_princess wrote: »

What a good thread, I have a ton of pumpkin seeds left to use up. Any ideas?

I add them to salads - great for "crunchiness." Also you can make your own muesli & add them or healthy flap jacks with flax seeds & sunflower seeds, etc.

Sparklyfairy

JackieO wrote: »

Is it me or am I the only one who gets stuck for what to do with the green pepper that is always in a pack of three peppers I normally chop and slice it up and freeze it then just chuck some into soups or casseroles I just wonder what recipes anyone else uses that has green peppers (I also seem to get given my DDs surplus ones as they know I hate binning anything:):)) Ideas for a green pepper recipe would be great

I know a lot of people really dislike the green peppers for some reason but in the US some of the best tasting pizzas have green peppers as a topping. I grew up on those pizzas & I can't imagine a pizza without them now. Really LUSH! x

ostrichnomore_2

vermicelli
sounds weird but I've been known to chop up leftover spaghetti into an omelette, and it's quite nice. Would work with that too.

How can I make two sausages into a meal for 2? Usually I make a pasta sauce and chop into that, but getting a bit bored with it.

(Buying pack of 6 between 2 people, we always end up with 2 odd ones, would like to use for a meal rather than save up till next time as trying to get away from our weekend fry up brekkies!)

Gigervamp

Fry the sausages, mix with baked beans and perhaps some cooked potatoes and use to fill pasties?