I'm eating out of the freezer and cupboards challenge

Welsh_Poppy

Jelly

Thank You for recipes will copy and make some I usually use fresh tomtaoes roasted in oven to make sauce so will try this version thanks:-)
http://www.guardian.co.uk/lifeandstyle/2011/jan/08/celery-recipes-hugh-fearnley-whittingstall

OUT
veggie shephards pie and chicken curry
IN
NOWT

Lip_Stick

Hi all

Sorry I've not been around. I've been a bit busy, and I ended up moving my computer into my bedroom and I hate it! It was such a hard work moving it that I've not bothered to move it back again and I'm waiting til i get my new living room furniture in before I bother lol.

Holiday went well, had some lovely weather. The ex is a lazy so&so though. He wanted to stay in the caravan on the last night to watch a dvd... er no! Plus he liked his lazy mornings. I'm sorry, but a six year old will get bored.

Anyway I've been doing well at eating out the freezer as I've been spending my money on other things lol. Got my wallpaper up now and it looks great, just need shelves and my bookcase now and it'll mostly be done.

Hope all are well. x

Have to go, the pet rats are at vets this morn.

Hope to have the comp somewhere more suitable in a week or so!

Byeeeeee

Jelly_Biactol

Courgette, Tomato & Ricotta Tart
(recipe from the latest Filippo Berio email newsletter)

"This is a wonderful recipe for the summer, perfect for picnics and al fresco get togethers. The Olive Oil pastry is extremely easy to prepare and combined with fresh seasonal vegetables, ricotta and pesto, this tart is as pleasing to the tastebudes as it is to the eye!"
 Danilo Trozzi

Ingredients
Base:
• 250g plain flour
• Pinch of salt
• 25g Parmesan cheese, freshly grated
• 1 large egg, beaten
• 5 tbsp olive oil
• 60ml warm water
Filling:
• 3 tbsp green pesto
• 250g ricotta cheese
• 3 large vine-ripened tomatoes, thinly sliced
• 2 medium courgettes
• 16-20 small black olives, pitted (roughly chop larger ones)
• 2 tbsp extra virgin olive oil
• Handful basil leaves, roughly torn

Method
1. To make the pastry put the flour, salt and Parmesan cheese into a bowl. Add the egg, olive oil and 60ml (4 tbsp) warm water. Mix well until the mixture forms into a dough. You can also make this dough in a food processor. Knead lightly on a floured surface and then form into a smooth ball. Wrap in cling film and chill for 30 minutes.
2. Meanwhile, remove the cores from the tomatoes and slice thinly. Slice the courgettes slightly on the diagonal, about 5mm thick. Heat the oven to 200ºC/400ºF/Gas Mark 6. Roll out the dough into a 30cm circle, transfer to a greased baking sheet.
3. Lightly brush the edge with water then turn the edges over to make a rim of 2cm width. Press down and go around the edge to crimp the pastry with your fingers. Spread the pesto over the pastry. Beat the ricotta until smooth then drop small spoonfuls all over the pesto. Scatter over the olives. Arrange the tomatoes and courgettes, alternatively overlapping starting around the outside edge. Season with salt and pepper then drizzle with the olive oil.
4. Bake in the oven for 25 minutes. Reduce the oven temperature to 160ºC/325ºF/Gas Mark 3 and bake a further 20 minutes. Serve warm or cold. Just before serving, brush with a little extra olive oil and scatter with shredded or torn basil leaves.

http://www.filippoberio.co.uk/recipe/courgette-tomato-ricotta-tart/

Jelly_Biactol

Welsh_Poppy wrote: »

Jelly, Thank You for recipes will copy and make some I usually use fresh tomtaoes roasted in oven to make sauce so will try this version thanks:-)
http://www.guardian.co.uk/lifeandstyle/2011/jan/08/celery-recipes-hugh-fearnley-whittingstall

I like the look of the HFW 'Waldorf Soup' recipe, and as I already have nearly all the ingredients, I might give this a go; don't have any cream, though (don't really use it in cooking much), but have some marscapone so might try swirling a dollop of that in:)

Florenceem

Used up a tomato sauce bottle - rinsed it out to add to the Shepherd's Pies I made.
Out of the freezer - Barbecue Chicken + HM Quiche + a Muffin.
In to freezer - LO Shepherd's Pie.
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Frogletina

Why oh why have I bought more things to go in my freezer and cupboards - it is going to take me longer to empty them now.

On the plus side, I only have 45 food items left from what I had in stock when I started this exercise ( includes things that don't go quickly, eg including sugars and jams.

I also have 70 food items bought between last October and the end of June. (I'm ignoring what I bought today)

It has been a great help keeping a list of all of my food items. It will, for example, stop me buying an extra bag of rice or pasta when I can see how slowly the ones I have in stock are going. I've also got items that I need to use up that I don't really fancy - but no one will eat them unless I do.

I'm also slimming and I'm not replacing the high calorie items.

PS. I've not added in the alcohol I have in stock

frogletina

abby1234519

I'm doing a semi cupboard/freezer challenge. I have a lot of bits and bobs so am supplementing with meat and fruit and veg. Although I am not really buying meat as I have a lot.

In the fridge I've got cooked polenta but not sure what to do with it other than eat it like mash! Need to use up some defrosted cooked chicken at the same time. I know you can slice and fry polenta but that can't be healthy...

Also....bearing in mind I have every ingredient I could possibly ever need. Any suggestions as to what I should do with lots of cooked beetroot? Bought it from Lidl when I was juicing but its taking up fridge space. Not sure why I've got it in the fridge but hey ho

Florenceem

abby1234519 wrote: »

I'm doing a semi cupboard/freezer challenge. I have a lot of bits and bobs so am supplementing with meat and fruit and veg. Although I am not really buying meat as I have a lot.

In the fridge I've got cooked polenta but not sure what to do with it other than eat it like mash! Need to use up some defrosted cooked chicken at the same time. I know you can slice and fry polenta but that can't be healthy...

Also....bearing in mind I have every ingredient I could possibly ever need. Any suggestions as to what I should do with lots of cooked beetroot? Bought it from Lidl when I was juicing but its taking up fridge space. Not sure why I've got it in the fridge but hey ho

I roast beetroot- yummy in oil/balsamic vinegar + onions.

Welsh_Poppy

Jelly

That sounds perfect i fancied that recipe as well:-) I never have cream in as never use it in cooking.

Florenceen

I also roast beetroot and onion adore it yum yum.

Nothing out or in today ...ooh tell a fib chopped rhubarb from garden.

Walking day so breakfast out I have made a strawberry coulis and added a portion to OH vanilla icecream defrosted awee bit then mixed through and reset looks lovely(I only eat soya icecream so cant even taste)

I went to Waitrose yesterday 50 minute drive up and same back from here and stocked up on bits last time we went was April whilst on hols not sure if pleased or not there is one nearer as love it too much!! Goji berry juice yummy first time i had seen it:-)

Dinner tonight Piri piri chicken and veggies for OH...I shall have veggies but unsure what to go with it as yet.

Jelly_Biactol

Welsh_Poppy wrote: »

Jelly, That sounds perfect i fancied that recipe as well:-) I never have cream in as never use it in cooking

No, I don't either. To be honest I have never got the appeal of cream, even on or in desserts and cakes. Just doesn't taste of anything, to me. Just shows how different people's palates are:)