Store cupboard challenge

HariboJunkie

applemella wrote: »

Haribojunkie- pumpkin and coriander soup sounds really nice.Any chance of recipie pretty please?
Do you use the insides of pumpkins left from Halloween?

Thanks

Yes, I use the flesh of the halloween pumpkins.

Once you have it out of the pumpkins, remove the seeds and drizzle the flesh with olive oil and black pepper. Roast it in the oven until it is soft and a little browned.
Fry an onion and one clove of garlic in a little oil in a large pan. When it's softened, add the pumpkin flesh and fry for a few minutes. Add a good quantity of veg or chicken stock and bring to the boil. Blend the soup and add fresh coriander to taste. If it need thickened you can add carrots or potatoes. This recipe works well for sweet potato and carrot too and instead of coriander, a little curry powder works well if you like it hot.

HariboJunkie

SmlSave wrote: »

Hello! :j Although I haven't posted on this thread before I've been doing the storecupboard challagne and it seems to be going well. I've found that I'm trying new recepies since they match my ingrediants!

I 'found' a lamb fillet in the freezer. Can anyone advise me how best to cook it and perhaps what with?

Hope you don't mind me picking your brains

I would marinate the fillet in red wine, rosemary, garlic and a little oil for as long as poss (preferably overnight, but an hour or so would do). Then flash fry it in a hot pan to seal in the juices and finish off by roasting in a moderate oven until cooked to your liking. Let it rest while you make a gravy by deglazing the roasting pan with some cornflour and the marinade juices.
Serve with mashed spuds and green veg. :drool:

catznine

It's taken me all day! but here goes! This lot needs to be used up so I can get organised!:D

Fridge
[strike]Soya milk[/strike]
[strike]Edam[/strike]
Cheddar
8oz Cookeen
8oz Benecol
[strike]1 lg tub olive spread[/strike]
[strike]½ block butter[/strike]
[strike]Black pitted olives[/strike]
Curry paste
Horseradish
Mint sauce
Coffee beans – de caf
Ground coffee
[strike]Small pot mushrooms[/strike]
[strike] ½ bottle white wine (for risotto)[/strike]
[strike]Tub potato peel in water (hm chips)[/strike]

Veg Rack
Potatoes
[strike]3 large leeks[/strike]
Onions red and white
[strike]another 2 parsnips[/strike]
[strike] 2 parsnips[/strike]
[strike] Bag of carrots x 2[/strike]
[strike] Celery[/strike]
[strike]Beetroot[/strike]
[strike] Savoy cabbage[/strike]
½ white cabbage

Fresh fruit
Apples – cooking and eating
3 pears
[strike]3[/strike] oranges 2
[strike]5 satsumas[/strike]
[strike] 6 more bananas (veg box del)[/strike]
[strike]2 bananas[/strike]
[strike] grapes[/strike]

Garden
Spinach

Preserves and spreads
Home made
1 large jar blackberry preserve
1 jar red currant jam
2 jars gooseberry jam (ancient)
2 large jars pickled onions 07
[strike]2 [/strike] 1jars plum chutney 07
3 jars plum chutney 08
3 jars marrow, apple and date chutney 08
2 lg jars green tomato chutney 08
7 jars pickled beetroot
1 jar pickled golden beetroot
[strike]2 jars mincemeat 07[/strike] 1 left
Bought
1 jar mixed fruit jam
1 jar bramble jelly
1 jar peach and passion fruit jam
1 jar orange marmalade
1 jar lemon curd
2 tins golden syrup
1 tin black treacle
2 jars honey
3 jars peanut butter

Tins (fish/meat/veg)
[strike]2 tins shrimps[/strike]
1 tin anchovy fillets
[strike]3[/strike] 2 tins sardines
1 tin mackerel
1 lg tin pink salmon
[strike]15[/strike] 14 tins tuna:o
[strike]4[/strike] 3 tins corned beef
5 tins chickpeas
3 tins sweetcorn
2 tins potatoes
[strike]7[/strike] 5 tins peeled tomatoes
[strike]3 tins chopped tomatoes[/strike]
green lentils
1 tin kidney beans
5 800g tins kidney beans
1 tin mixed beans in chilli sauce
[strike]11 tins soup[/strike] 7 tins soup
[strike]1 tin spaghetti[/strike]
[strike]18[/strike] 16 tins baked beans (14 reduced salt):o
1 tin mushy peas

Tins and jars (sweet)
2 tins condensed milk
2 tins rice pudding
[strike]1 tin cream[/strike]
[STRIKE]3[/STRIKE] 2 tins evap milk
2 lg jars black cherries
1 jar papaya balls
[strike]6[/strike] 5 tins pineapple
[strike]3[/strike] 2 tins strawberries
2 tins prunes
3 tins mango slices
3 tins apricots
2 tins peach slices
1 tin cherry pie filling
1 tin rhubarb
2 tins orange segments
[strike]2 tins pear halves[/strike] 1 tin
[strike]1 tin fruit cocktail[/strike]

Dried goods
Sultanas
Prunes
[strike] Dates[/strike]
[strike]Dried mixed fruit[/strike]
Cranberries
sugars dem, gran and icing
Oats and oatmeal
Bread flour (lots)
Plain and sr flour
Yeast, baking powder etc
Des coconut
Soup mix
Chick peas
Red lentils
Rice, pasta
Dried peas
Bulgar wheat (2 bags)
Weetabix, all bran, oatabix and cornflakes
Couscous (2/3 bag)
Mung beans and other sprouting beans
Powdered milk
[strike]3 bread mixes[/strike] 2 left
1 box matzos
ryvita
soya mince
[strike]4 [/strike] 3 pkts noodles
boullion powder
Falafel mix
Custard powder

Odds n ends
Soya milk [strike]x 5[/strike] x 3
Cooking oils
Vinegars (malt, white, cider, balsalmic)
Yoshidas gourmet sauce
Yoshidas wing & rib sauce
Mustards
Sweet chilli sauce
Oyster sauce
Barbecue sauce
Tamari (soya)
Tahini
Salad cream & dressings
Lee and perrins
Cocktail cherries (2 big jars)
[strike]7 [/strike] 6 vegan jellies[strike] 2[/strike] 1 rowntrees jellies
Maldon salt
Malt extract
Molasses
Apple sauce
Mint sauce
Crème caramel mixes (4 boxes)
1 tin lemons for marmalade
1 gluten free pancake mix
1 gluten free choc cake mix

Freezer
Meat
1 joint pork 2.4kg
[strike]1 med chicken[/strike]
[strike]2 large burgers[/strike]
1 pkt 8 cumberland sausages
[strike]2[/strike] 1 pkts butchers choice sausages
1 pkt spicy sausages
1 bag bacon pieces
1 pkt chicken livers
[strike] 400g minced beef[/strike]

Fish
1 pkt Pollack
[strike]3[/strike] [STRIKE]2 pieces dyed Smoked haddock[/STRIKE]
7 pieces undyed smoked haddock
Prawns (handful)
1 pk smoked salmon pieces
[strike] Salmon (small fillet)[/strike]

Vegetarian
6 Quorn sausages
[STRIKE]
[strike]1 [strike]+½[/strike] [/strike]1/2 bag quorn mince
[/STRIKE]
[STRIKE]
vegetable curry hm[/STRIKE]
[STRIKE]small portion veg bolognaise sauce[/STRIKE]
sweet potato soup
lentil and veg soup
[STRIKE]
Colcannon mash M& S[/STRIKE]
Pizza sauce
[STRIKE]
1 portion cooked rice
[/STRIKE]
Vegetables
Runner beans (lots)
Brussel sprouts
Celery
Peppers
Celeriac 2 pkts
Cooked chickpeas
Carrots
Beetroot puree
Courgettes sliced
12 bags grated courgettes
Skinned tomato slices
Spinach
Kale
3 Hm stew packs
Marrow
[strike]2 small bags Parsnips[/strike] 1 left

Fruit
Blueberries
Cooked apple and cinnamon pie filling hm
Blackberries (lots)
Strawberries
Kiwi fruit (sliced)
Lemon slices
Blackcurrants
Sloes
Bananas (lots)
Cranberry sauce

Baked goods
[strike]12[/strike] 9 bread rolls
4 hot cross buns
[STRIKE]2 naan breads[/STRIKE]
[strike]12 crumpets[/strike]
[strike] Banana bread[/strike]
2 sticky toffee puddings M & S
Breadcrumbs
Choc cake (at the bottom of chest freezer – typical!)

Odds n ends
2 blocks lurpak butter
1 small dish brandy butter
1 tub hm ice cream
2 jugs hm stock
2 large pieces hm chestnut stuffing

In my defence we have a lot of tinned fruit in as dd has oral allergy syndrome and cannot eat many of the fresh fruits without a severe allergic reaction. The rest has just been out of sight out of mind! Also have loads of various herbs and spices.

Now to menu plan!:D

taurusgb

Freezer list as follows. There some things that aren't usually kept in the freezer such as dessicated coconut but are in there because they were at their BB date:-

DAIRY
150g cooking cheese
6 x 2 oz butter
mozarella cheese
VEGETABLES
2 kg peas
1kg runner beans
1 kg mixed veg
3oz broccoli stalk
basil and parsley
cooked butternut squash (for soup)
chopped celery
chopped green pepper
4 x 8oz grated mixed raw carrot, celery, onion & garlic
1/2 tin kidney beans
5 x chopped spinach
chopped red pepper
fried onions
fried vegetable paste
peeled garlic cloves
celery leaves
sliced broccoli stalk
sliced butternut squash
sliced raw carrot
sliced raw courgette
sliced raw plum tomatoes
sliced raw swede
small amount cooked savoy cabbage
2 x small packs fried onion
1 x packs roasted onion
4 pieces long red sweet pepper
mixed chopped pepper
sundried tomatoes
3 x 4oz cooked yellow split peas
MEAT
3 x 8oz cubed beef
3 x 1lb minced beef
[strike]8 [/strike] 4 x lamb chops
1/2 smoked pork sausage
shoulder of pork joint
1 x large frying steak
cooked sliced roast pork
bacon pieces
1 cooked chicken breast
2 x cooked sausages
8oz stir fry beef
4 x rashers cooked bacon
8 oz roast beef
1 very small frying steak
9oz lamb steak
8 x lincolnshire sausages
24 pork sausages
FRUIT
5 x 8oz elderberries
raspberries
2 x 8oz chopped rhubarb
2 x damson puree (small)
2 x unsweetend plum puree
unsweetend stewed plums
gooseberries 1lb
unstoned damsons
apricot puree (small)
chopped lemons
blueberries
FISH
6 x fish fingers
8 x salmon fillets
STOCK/SOUP/SAUCES
ham and veg stock
[strike] jellied lamb stock[/strike]
thick vegetable puree
3 x pizza sauce
vegetable & tomato sauce
BREAD
1 x HM white flat bread
8 x pitta bread
wheatgerm bread dough
ODDS & ENDS
2 x individual cooked pastry cases
linseed
22 x low fat yogurt tbsp cubes (for yogurt starter)
oatmeal
1 portion boiled rice
seeded breadcrumbs
small tub cheese sauce
stale bread
sunflower seeds
6 x tbsp worcester sauce cubes
very small bag chili
wheatgerm
cherry juice
chopped nuts
10 x coconut pancakes
cooked stuffing
8 x crepes
flaked almonds
elderberry cordial

There was also a tub of vegetable soup but we are having that for dinner this evening with HM crusty bread, followed by apple sponge and custard. Really want to get all the above eaten and start again with a clean sheet - please somebody - help me to get through the bit where I get twitchy and scared at shortage of available food once it starts going down :eek:

Have had a completely no spend day today as I have enough milk, veg, and fruit utnil tomorrow at least.

SmlSave

That sounds gorgeous HariboJunkie. I'm definatly going to give it a go.

That's such a long list catznine :eek: Think I may come over yours for a stay

My cupboard list is at home, undergoing work to transform stuff into meals. I have decided to try really hard this month to empty the freezer before buying more meat.

I'm so glad you guys are here to help me out if I get stuck.

mauk

Apologies but has anyone any idea how long pork keeps in the freezer? I have a piece in there since last Dec, dont know if it can be used.

Penelope_Penguin

mauk wrote: »

Apologies but has anyone any idea how long pork keeps in the freezer? I have a piece in there since last Dec, dont know if it can be used.

Take a sniff of it. If it smells OK, it's unlikely to harm you It may not be as tasty as fresh meat, that's all.

Penny. x

thriftlady_2

Evening everyone,

Well, I've used up the over-ripe bananas and the chocolate in double batch of banana and chocolate muffins. They're now in the freezer for lunch boxes. I've also made a double batch of pineapple and coconut muffins using up one of my tins of pineapple. I used desiccated coconut but it occurs to me I could have used a tin of coconut milk in place of ordianry milk.

The green lentils have been used in tonight's supper baked lentils and cheese. This is an adaptation of a recipe from the More With Less Cookbook.

Basically it is chopped onion, garlic sauteed in a little oil. Add a couple of chopped carrots about 12 oz of green lentils and a tin of tomatoes. Add a tomato can of water or stock, some dried herbs bring to the boil and bake in the oven at 170ish for about an hour. About 15mins before you want to eat sprinkle generously with grated cheese.

I replaced a carrot for a parsnip and added a leek to mine today. I also use my frozen veg hash instead of the onion. Must make some more of that tomorrow. You can add chopped bacon or ham to this dish too.

Butterfly_Brain

Have made an apple sponge using apples that are a bit past their best a handful of sultanas from the jar and a basic sponge 4oz SR Flour, 4oz, Marge,4oz Caster Sugar and 2 eggs - put fruit in bottom of a dish make up sponge and put over fruit place in oven for about 25 mins and served with a tin of custard I found at the back of the cupboard - kids will be happy

JAMIEDODGER

Hi all!

What amazing lists!!!:D

I have just had my tescos delivery for november, i have 48.15 left towards anything else we need for the month.

My aim is to make the huge amount of food i now have last as long as possible into december, only topping up on fruit, veg and milk.

I wont write a list as it is sooooooooo long but am planning on watching this thread avidly to pick up any ideas and see how far I can stretch the stocks:)

I know before this delivery, I had quite a bit of food left in my freezer, couple of chickens and a joint of lamb kindly given to me by my mum!:) I am hoping to get baking a lot this month and I know I have plenty of food in the cupboards. I guess it can be easier to say 'oh theres nothing to eat' and go buy more stuff!

Luckily for me, my kids arent that fussy and apart from ds3 will eat pretty much anything i give them! I have really got out of the habit of making my own bread so I may give that a go again this month.

Good luck everyone on your storecupboard challenge!