Store cupboard challenge

canidothis

Not sure if this is the right place to post, but I see sometimes that people dont have time to make bread even if they are using BMs, and I have to say it is a bind having to weigh and measure everything out, so at the weekend I made a load of bread mixes up, as long as I dont put the BM on timer all I need to do is pour in the water and add my own 'instant bread mix'. :j

Churchmouse

canidothis wrote: »

Not sure if this is the right place to post, but I see sometimes that people dont have time to make bread even if they are using BMs, and I have to say it is a bind having to weigh and measure everything out, so at the weekend I made a load of bread mixes up, as long as I dont put the BM on timer all I need to do is pour in the water and add my own 'instant bread mix'. :j

Now this is a really good idea:D Though to be honest, I find it actually only takes about 3 minutes to set it up. If pushed I can do it in an advert break;) :rotfl: (But it could be useful for DH. Now could I trust him to measure the water and press the right buttons...........:rolleyes: )

canidothis

You must be a lot more organised than me, 3 mins?? It can take me that long to find the scales and root around for the yeast!!;)

taurusgb

Good Morning all

Have taken one of my packs of mince from freezer and will do "something" with it later. Still have plenty of vegetables and fruit and enough milk for one more day so no shopping again today - am feeling rather virtuous.

Butterfly_Brain

I am working on my menu plan for next week and apart from Eggs and Milk I will see if I can get through the week just using the Freezer and Cupboard stock that I have - I will post it later

Penelope_Penguin

Well, I did my pantry list - it's taken ages (3 cups of coffee needed ). I'm lucky enough to have a large 1930's pantry, so I stock up with lots of ingredients (especially when things are on special offer). I don't keep things that I don't use (I tend to use everything ) so though my list looks long, I've highlighted the items that need using - any suggestions I'll be doing my freezer later, and may have more items there that need using

TIA, Penny. x

Pantry

Flour – wholemeal, white, granary, SR, plain, pasta, cornflour, spelt

Sugar – white, Demerara, muscovado, honey, caster, HM vanilla (with vanilla pod in it), icing

Tins – fruit (orange, peach slice, pineapple, raspberry in syrup), tomatoes (whole plum, chopped), baked beans (for children’s breakfasts), sweetcorn, tuna, anchovy (for pasta sauce and pizza), coconut milk (for baking and Thai curries), condensed and evaporated milk (for baking)

Jars – sundried tomatoes, stem ginger in syrup, olives (green, black, queen, pimento stuffed, plus some that I’ve put into olive oil with lemon, spices and HG chilli), HG spiced picked shallots, Thai green/red chilli paste, gherkins (for fish pie and burgers), tahini (for hummous), capers (for pasta sauce and pizza), Marmite, Patak’s curry paste, mango chutney, hot mango pickle

Bottles – lemon juice, Bajan chilli sauce (from a Barbadian friend), vinegar (white, malt, balsamic), Worcester sauce, maple syrup (for baking and pancakes)

Packets – Marigold bouillon powder, passata, pasta (several shapes, wholewheat, spaghetti, macaroni for soup, noodles), rice (wholewheat, basmati, wild, pudding, Arborio for risotto), cous cous, cereal (several Dorset varieties, crispies for cakes), oat cakes, semolina, polenta (for rolling out pizza base – keeps them crispy), pitta, pikelets, tortillas, popadums, broth mix, yellow split peas, lentils (red and puy), kidney beans, chick peas, black eyed beans, dried green peas, crackers, water biscuits, marzipan block, Royal icing block (I make my own of both of these at Christmas, so no idea what I got these for ), digestives (for Rocky Road), nice tin of shortbread , brandy and whisky (for cooking), apple and orange juice, banana chips, dried apple rings

Fats – olive oil (plus a bottle of lemon olive oil a friend brought back as a gift from Montenegro ), butter (salted and unsalted), lard, corn oil

Baking – salt (running and sea), milk powder, seeds for bread, chocolate (white and dark), chocolate chips (white and dark), suet, gelatine, Madagascar vanilla essence, golden syrup, black treacle, marshmallow (big and small; the children have these on hot choc, too), sultanas, currants, raisins, dried cranberries, dates, figs, glace cherries, HM candied peel, crystallised ginger (for jams, baking, and I like to chew on it ), desiccated coconut, walnuts, almonds (whole in skins, flaked, ground), arrowroot, bicarb, tartaric acid, baking powder, sugar flowers, sugar balls (silver and coloured), several types of sugar and chocolate sprinkles, 8 colour pastes and 4 liquid colours (for icings)

Seasoning – black pepper, dried herbs, Sichuan peppers (DH brought back from China)

Produce from the garden – eggs, apples (baking and eating), parsnips, carrots, sprouts, beans (the fresh ones are over, so I’m leaving the ones left to dry out to cook as “chilli beans”), potatoes, shallots, onions, garlic, fresh herbs (basil, rosemary, three types of mint, two types of oregano, chives)

70 jars of HM preserves – rhubarb and ginger, marrow and ginger, raspberry, strawberry, blackcurrant, cherry jams; four types of chutney; marmalade (Seville, Quintessential, dark whisky), mincemeat

Tea (bags and loose, Earl Grey bags and loose, Lady Grey bags, several fruit tea bags, Rootbios bags, loose green tea); Coffee (instant decaf, instant caffeinated, ground); UHT milk (for yogurt)

HariboJunkie

Don't think I need to buy anything today. The girls had porridge for breakfast and the usual stuff for lunch. I'm having leftover spag bol.
Tea will be mushroom risotto with the dried shitakes I have, chantarelles in oil (which we picked) and the last of the fresh mushrooms from the veg basket. The dried mushrooms are soaking and I made the chicken stock this morning from tuesday's carcass. I will chuck in some bacon to keep OH happy.

So far so good.

Penny..... what about making a Battenburg with the marzipan? My stepmother makes a bun called lazy lumps which is battenburg whizzed in the food porcessor, rolled into balls and covered in dark chocolate. They're very moreish.

nesssie1702

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.

Joints of meat should keep in the freezer for at least a year.

Because pork has a higher fat content than other meats, the fat may go rancid, but unlikely to happen in just under a year.

taurusgb

Penelope_Penguin wrote: »

I'm lucky enough to have a large 1930's pantry

I'm not jealous. No not at all I'm not. No, really - honest injun!

have decided to turn the mince into either lasagne or spag bol (depends whether I feel up to making a bechamel sauce) Will pad it out well with lots of vegetables so should manage to keep enough back of whtever it turns out to be to give DH a portion for his packed lunch tomorrow as he has a MW in his office so could re-heat it easily.

No spend day has been spoiled by the greengrocer seeling off very nice looking kiwi fruit at exactly the right ripeness for using today at 5 for 50p so am off in a minute to see what I can do with them for pudding - any ideas welcome!

Penelope_Penguin

taurusgb wrote: »

No spend day has been spoiled by the greengrocer seeling off very nice looking kiwi fruit at exactly the right ripeness for using today at 5 for 50p so am off in a minute to see what I can do with them for pudding - any ideas welcome!

Can't help you there; I can's eat them - they make my tongue, mouth and lips tingle :eek: Try this - kiwi fruit

I was planning to use a load of the apples (cookers in a pie, and eaters in a braid) but had a call from an old friend with really bad news. I'm now no longer in the mood to bake I'll try and have my big bake day tomorrow.

thriftlady - love your new sig

Penny. x