Weezl and friends Phase 3 - sitting pretty with Kitty

Allegra

If the jar is sterilised, Sami, and no one double dips the knives, a fair long time. I had some (purely for research purposes, you understand) in the fridge for 6 weeks plus, and they were still absolutely fine.

Walnut butter and seed spread, incidentally, keep for at least three weeks in the dark cupboard - no need to refrigerate I have not managed to keep any for any longer than that as yet though (not because they go off, but because they just go )

hornetgirl

poohbear59 wrote: »

I made pumpkin risotto on Sunday. It was scrummy. The pumpkins were cheaper than squash so I decided to give it a try. I peeled the pumpkin and roasted it, roasting the seeds in a separate tray. We are still munching on them as snacks.

I got a pumpkin in Sainsburys for 10p today! It's a carving one, so might be a bit watery, but I deliberately picked one of the smaller ones so fingers crossed it will be ok.
Daft question - how do you roast the seeds? Season them? Just shove them on a tray? And for how long do you cook them? Pretty please

Allegra

hornetgirl wrote: »

I got a pumpkin in Sainsburys for 10p today! It's a carving one, so might be a bit watery, but I deliberately picked one of the smaller ones so fingers crossed it will be ok.
Daft question - how do you roast the seeds? Season them? Just shove them on a tray? And for how long do you cook them? Pretty please

I normally season a little bit of oil with salt, chiilies, herbs, whatever is knocking about, really, and then coat the seeds in it. Spread on a tray, shove in the oven at about 180-200 C, and roast 10-15 mins until brown and crispy.

poohbear59

hornetgirl wrote: »

I got a pumpkin in Sainsburys for 10p today! It's a carving one, so might be a bit watery, but I deliberately picked one of the smaller ones so fingers crossed it will be ok.
Daft question - how do you roast the seeds? Season them? Just shove them on a tray? And for how long do you cook them? Pretty please

Ditto Allegra

But, I also roasted them yesterday without any seasoning and they were equally as scrummy! I made pumpkin soup last night with a couple of small onions, cumin powder, dried coriander powder, veg stock powder, a chopped small fresh chilly and 1/2-1 inch of creamed coconut. Testing at lunch time today.

I have to make soups for our local village hall for events at the beginning of November so I am testing a few ideas. Last year I made spicy butternut squash, pea and ham and a mixed vegetable soup. Enough for around 150 people! We need to be frugal so we don't waste profits for the youth group.

Orville

Hi guys.

Rite i did my shopping on Monday. Now being a complete novice to this i will probably ask many dumb questions. I brought a whole chicken according to the shopping list for week one and have had it in the fridge since. I am starting to wonder wether i should have put this straight in the freezer..?. Looking at the months menu the chicken dishes all seem to be on a Sunday. Am i meant to freeze the whole thing till say sat, get it out and poach it on sunday, take what i need for sundays receipe off it then re-freeze it..? that does not seem right to me.

VenusFlytrap_2

Hiya Orville

I haven't done the planners, but think some testers found the easiest way with the chicken that gives you best value out of it, is to do as you say - either roast or poach it this weekend, use the amount required for the chicken pie, then freeze the remaining chicken in individual portions of the amounts required for the other dishes and use it as and when needed over the month.

Just remember that whatever you make with the frozen, cooked chicken can't be safely reheated again once after you've cooked it - e.g. if you make a chicken pie with chicken from the freezer and you end up with leftover pie, you can't safely reheat it.

Hope that all makes sense, if not please feel free to ask more questions, hopefully another member of the team who's better at explaining will be along to help too!

Venus xxx

weezl74

Hi Orville, I'd poach your chicken today, then divide the meat into 4 seperate piles, shredding it with a spoon and fork. 2 of those quarters will become a chicken and onion pie (which you can either make now and freeze, or just freeze the meat ready for the pie making. ) The other 2 quarters can then be used for your chicken dinner (served with various veg and gravy).

Also, take your carrots out of their plastic wrap, ditto your onions and potatoes, dry them of any condensation and keep them in a cardboard box or paper bag inside a cupboard. (this advice because you are making one weeks ingredients last for 2 weeks) I think everything else should store/keep just fine. Veg left in plastic with any moisture can rapidly go to mush though.

Please do pop back with your questions, we wrote the planners to try to help.

nopot2pin

poohbear59 wrote: »

I made pumpkin risotto on Sunday. It was scrummy. The pumpkins were cheaper than squash so I decided to give it a try. I peeled the pumpkin and roasted it, roasting the seeds in a separate tray. We are still munching on them as snacks.

I also made pumpkin risotto on Sunday
It was lovely.... the biddies loved it, and I have 2 portions in the freezer for Ron

Monday night I made up pumpkin and ricotta/cottage cheese cannelloni....
I havent tried this yet, as I froze 7 portions... but the biddies said it was fab

Orville

weezl74 wrote: »

Hi Orville, I'd poach your chicken today, then divide the meat into 4 seperate piles, shredding it with a spoon and fork. 2 of those quarters will become a chicken and onion pie (which you can either make now and freeze, or just freeze the meat ready for the pie making. ) The other 2 quarters can then be used for your chicken dinner (served with various veg and gravy).

Also, take your carrots out of their plastic wrap, ditto your onions and potatoes, dry them of any condensation and keep them in a cardboard box or paper bag inside a cupboard. (this advice because you are making one weeks ingredients last for 2 weeks) I think everything else should store/keep just fine. Veg left in plastic with any moisture can rapidly go to mush though.

Please do pop back with your questions, we wrote the planners to try to help.

Hi. I have gone to poach it and my saucepan isn't big enough only just mind you. my fault really for not checking. So i am now in the middle of roasting it. I though as the chicken is actually bigger then the one in the shopping list i'd add some onto the HM pizza my son wants for dinner tonight. .

What do i do with the left over chicken..? Can i freeze it, or do i just keep it chilled covered in foil in the fridge.

I should point out that i only have a very small fridge freezer http://www.comparestoreprices.co.uk/fridge-freezers/jmb-jr05010.asp

I got this from Very but it's no longer sold there. The picture is very deceptive and not as big as i first thought. Because of this i am having to cook on a daily basis and don't have enough room to make tons up in advance.

weezl74

Orville wrote: »

Hi. I have gone to poach it and my saucepan isn't big enough only just mind you. my fault really for not checking. So i am now in the middle of roasting it. I though as the chicken is actually bigger then the one in the shopping list i'd add some onto the HM pizza my son wants for dinner tonight. .

What do i do with the left over chicken..? Can i freeze it, or do i just keep it chilled covered in foil in the fridge.

I should point out that i only have a very small fridge freezer http://www.comparestoreprices.co.uk/fridge-freezers/jmb-jr05010.asp

I got this from Very but it's no longer sold there. The picture is very deceptive and not as big as i first thought. Because of this i am having to cook on a daily basis and don't have enough room to make tons up in advance.

that does seem small. Hmmmn, okay *pondering*, when are you planning to make the pies? I'd be inclined for space reasons to only freeze the meat rather than meat plus pie. The pastry is quick to assemble, and if you bake rather than steam it you can have the whole thing ready in under an hour with time to do other things while it bakes.