Store cupboard challenge

miggy

geekychick wrote: »

Does anyone know how long things last in the freezer? I made and forgot about some spag bol about 6 months ago. I'm always paranoid I'll make people ill and end up chucking things out just in case!

As long as you froze it soon after making it and it hasn't defrosted at all since, I would be quite happy to eat/serve. Well, I would if I were still a meat-eater :rotfl: .
After all, the initial cooking will have killed off anything that might have been around, and once it's frozen, no nasties can grow unless it defrosts. The main problem with things that have been in the freezer for longer is loss of flavour and texture, not lack of safety.
So defrost either overnight in fridge or more quickly in microwave, heat very thoroughly for a few minutes (just as if it had been in the fridge overnight) and enjoy!
Incidentally bolognese sauce benefits from extra cooking time so the flavour should be okay.

DawnW

frazzmunch wrote: »

Being a good girl and have done an inventory of my freezer and cupboards...made a menu plan for the next month and a shopping list for each week....here is the menu plan for anyone who is interested - I have tried to show what i have/will have in my store cupboards and freezer so that you can get an idea of how i can do it for about £20-25 per week. This is for 3-4 adults:

Roast Sardinian Lamb, yorkshire puddings, carrots, cauliflower & broccoli with roast & mashed potatoes (all from fridge & freezer)

Sardinian pasta & salad (sauce from cooking lamb, pasta & salad from store)

How do you make Sardinian Lamb please? It sounds lovely!

frazzmunch

1 leg lamb
2 cloves garlic
few sprigs rosemary
salt & black pepper
4fl oz olive oil
1 onion
1 tin tomatoes

make slits in the lamb, fill with sprigs of rosemary and slivers of garlic. rub with salt pepper & oil. heat rest of oil in pan which is hob & oven safe. brown lamb all over, add finely sliced onion and chopped tinned tomatoes. cover with a tent of foil and cook in the oven for at least two hours a gas 3/170c/350f. baste occasionally adding a little water if sauce is becoming too dry.Once cooked, remove lamb from sauce and serve with usual stuff...add the warm sauce to pasta for another meal when served with a salad.

hope you enjoy...this is one of my favourites...

davetaylor

Hi,

I need help to use up al the food I have been hoarding. I know there is a thread dedicated to this, but I can't find it. Can someone point me towards it please?

Thanks,


Dave

mandy_moo_1

hi, i can only find the one for March.

here it is

maybe you will just have to start a new one

make a b-i-g list of everything you've got in, and i'm sure we can help you out

morwenna

Or do you mean http://forums.moneysavingexpert.com/showthread.html?t=575356&highlight=family+of+five+shop+from+home

Pink.

Hi Dave,

This is the original store cupboard challenge thread which has lots of tips that might help:

Store cupboard challenge

Pink

davetaylor

HI,

OK, I have two packs of 500g frozen mince, big bag of pasta, tins of tomato and tomato paste, fresh garlic and some red onion, a little cheddar cheese.

I have other bits and bobs like herbs and oxo cubes and stuff like that.

Can I make a pasta bake, using the above ingredients?

davetaylor

I think I can fathom most of it out, but my main question is do I cook the pasta first, or can i just brown of the mince and onion and mix it in an oven dish with the tomatoes and seasoning with dry pasta and cook it that way?

tiff

I've only ever done a pasta bake with cooked pasta, but I'm sure you could as long as there was plenty of liquid. You've probably done it now anyway lol