I'm eating out of the freezer and cupboards challenge

Florenceem

Going in - 10 HM Cinnamon & Sultana Muffins plus 2 day's portions - TITH.
Out - Lamb chops.

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Jelly_Biactol

Curlytop40 wrote: »

Hi all! Think I shall be joining you shortly.

Welcome :wave:

Kirri wrote: »

I will use up the hm meals from the freezer at last... nice, quick meal too as straight out of the freezer into the saucepan

Was talking to a friend last weekend, she's a busy working mum, and she's been meal-planning and bulk-cooking and freezing for ages. She was extolling the virtues of that system, just take something out of the freezer in the morning and it's ready to reheat and eat in the evening - and you know what's in it - AND it's cost-effective too:)

Florenceem wrote: »

Going in - 10 HM Cinnamon & Sultana Muffins

Is that those in the photo? They look lovely. What's the recipe? (Note to self: need to get back into the habit of baking again.)





http://s12.postimg.org/j96d4wzd9/Chipotle.jpg

Well, I made some chipotle sauce today, and was very pleased even if I say so myself:rotfl:I had to buy some dried chillis (3 different kinds) but the rest came out of the cupboard - cider vinegar, honey (Mexican honey too!) - so I was sticking with the thread ethos. And I blagged some other bits for free as well (including sugar-free cocoa powder), from the aforementioned friend.
I've now got about 2 pints of the stuff, so that's me sorted for the next few months - plus a few gifts for friends and family.
The hardest part was finding the glass flip-top bottles - got them from Clas Ohlsen in the end, a great selection of stylish jars and bottles there.
I was also on the hunt for a funnel, to bottle it. Just a simple plastic one. Could I find one anywhere? No! So I just used some greaseproof paper, cut to shape and taped up - worked a treat:)

Enjoy the weekend everyone :T

Florenceem

Jelly_Biactol wrote: »

Welcome :wave:


Was talking to a friend last weekend, she's a busy working mum, and she's been meal-planning and bulk-cooking and freezing for ages. She was extolling the virtues of that system, just take something out of the freezer in the morning and it's ready to reheat and eat in the evening - and you know what's in it - AND it's cost-effective too:)


Is that those in the photo? They look lovely. What's the recipe? (Note to self: need to get back into the habit of baking again.)





http://s12.postimg.org/j96d4wzd9/Chipotle.jpg

Well, I made some chipotle sauce today, and was very pleased even if I say so myself:rotfl:I had to buy some dried chillis (3 different kinds) but the rest came out of the cupboard - cider vinegar, honey (Mexican honey too!) - so I was sticking with the thread ethos. And I blagged some other bits for free as well (including sugar-free cocoa powder), from the aforementioned friend.
I've now got about 2 pints of the stuff, so that's me sorted for the next few months - plus a few gifts for friends and family.
The hardest part was finding the glass flip-top bottles - got them from Clas Ohlsen in the end, a great selection of stylish jars and bottles there.
I was also on the hunt for a funnel, to bottle it. Just a simple plastic one. Could I find one anywhere? No! So I just used some greaseproof paper, cut to shape and taped up - worked a treat:)

Enjoy the weekend everyone :T

Page 7# July GC on here - Coconut and Cherry muffins - basic recipe - just vary with what you have.

Kirri

JB - yep I probably should do it more, batch cooking that is, I mostly instead just pick whatever veg I fancy from the fridge and create something with it combined with the dried goods cupboard... and mostly only really batch cook by accident ie making a recipe and have far too much of it to eat in one go.

I like the look of your chipotle sauce - what will you use it on?? Didn't know Clas Ohlsen did things like bottles either.

Florenceem - I will go back and note down that muffin recipe, wondered what one you used as they always look good. (I like the look of your TITH too albeit not with real sausages!). Bet you're glad to see the back of the workmen - my kitchen still in bits

I've just made a vegan choc and orange cake (I ran out of eggs so had to be a vegan cake...) but it's not as good as my Mary Berry sandwich cake recipes. Plus the icing is so slidey with the vegan marge I sat down to eat a slice and the top had slid off by the time I went back to the kitchen and the icing just oozed down the sides. It doesn't have the right consistency like buttercream.

Welcome curlytop40

Jelly_Biactol

Kirri wrote: »

Didn't know Clas Ohlsen did things like bottles either.

It was my last port of call. Should have gone there first, really. I got some of the small bottles http://www.clasohlson.com/uk/70-ml-bottles/34-1873 (very cute! the small ones in the photo) and three of the larger ones http://www.clasohlson.com/uk/Clip-Top-Glass-Bottle/34-2093 though I only filled two of them

Jelly_Biactol

Kirri wrote: »

I like the look of your chipotle sauce - what will you use it on??

Great with anything barbequed. The smoky flavour of the sauce complements perfectly. (Chipotles are basically dried smoked ripe jalapeno peppers.) To quote from Jennifer Trainer Thompson (whose recipe it was, from her book 'Hot Sauce!'),
"Chipotles can be hot, but what tends to predominate is a smooth, smoky-sweet nuance. They make extraordinary sauces, but you can also add a whole chipotle to soups or stews, much as you would a bayleaf."
(The sweetness of the chipotle is accentuated in her recipe for chipotle sauce by the addition of cocoa powder and honey. The sauce is not eye-wateringly hot, either; you could easily use it as a dipping sauce.)
"This sauce is operatic - big enough to be featured as a marinade for grilled meat, but fine enough to drizzle on grilled chicken. It's not too sweet, nor is it searing. I use it as a dipping sauce, and I shake it on fajtas. It gets along with everything."
Thinking about it, it would work well as a marinade for smoked tofu.

Kirri

^ Sounds great, I've had fajitas a few times lately too, using the Abel & Cole tortilla recipe (very good if anyone needs a recipe, so easy and quick - I made them as the shop bought ones had far too many additives). Have only ever had a shop bought chipotle relish. That is quite a batch though, any idea how long it keeps? On tofu sounds good too.

Florenceem

Kirri wrote: »

JB - yep I probably should do it more, batch cooking that is, I mostly instead just pick whatever veg I fancy from the fridge and create something with it combined with the dried goods cupboard... and mostly only really batch cook by accident ie making a recipe and have far too much of it to eat in one go.

I like the look of your chipotle sauce - what will you use it on?? Didn't know Clas Ohlsen did things like bottles either.

Florenceem - I will go back and note down that muffin recipe, wondered what one you used as they always look good. (I like the look of your TITH too albeit not with real sausages!). Bet you're glad to see the back of the workmen - my kitchen still in bits

I've just made a vegan choc and orange cake (I ran out of eggs so had to be a vegan cake...) but it's not as good as my Mary Berry sandwich cake recipes. Plus the icing is so slidey with the vegan marge I sat down to eat a slice and the top had slid off by the time I went back to the kitchen and the icing just oozed down the sides. It doesn't have the right consistency like buttercream.

Welcome curlytop40

Those workmen have gone - more on the way. Tomorrow the painter is here for the day - bathroom to paint - ceiling and door frame. He also has some odd bits to touch up.
On Saturday - a chap is coming to do my airing cupboard. Now the tank is out of there - the shelves need to be extended.
The week after - 2 electricians here for 2 days work.
Tomorrow I need to contact the plumber to fix in place my heated towel rail in the bathroom.
I haven't fixed a date with the plasterers yet.
No freedom from workmen in site at the moment.

Jelly_Biactol

Kirri wrote: »

Have only ever had a shop bought chipotle relish. That is quite a batch though, any idea how long it keeps?

The four small bottles I'll be giving away to friends, including a work colleague whose MiL runs her own chilli sauce business so I want her opinion:) So just the two larger (0.25 litre) bottles for me.

The bottles were sterilised before I bottled the sauce, so I would expect to keep for 9-12 months at least. (The 'Hot Sauce!' woman says a year, then after opening for six months, refrigerated.) But I'm fully expecting to have finished them before then.
She also suggests using it to make chipotle mayonnaise (1/2 cup mayo, 1/2 cup natural yoghurt, 1tbsp sauce) - "transforms anything you would normally slather with mayonnaise"; or chipotle ketchup (HM tomato ketchup plus sauce) - "takes ketchup to a whole new level; you control the sweetness, the heat, and even the spices".

ms_night_ryder

Jelly the mayo sounds yum!

Kirri I was going to mention the milk to you, suprisingly so far I've only claimed the one bottle.

Spent a few days this week I've had take away, need to put a stop to that, so I had, pancakes with butter and jam, pancakes from the freezer, last of the strawberrys, a ginsters pocket for lunch, a chicken joint both from freezer and the last of the new potatoes.

Not doing too badly, going to take out some pork shoulder and make a casserole type thing in the acc, I do have half of the chicken breast with also.