I'm eating out of the freezer and cupboards challenge

Jelly_Biactol

Welsh_Poppy wrote: »

I have just made a delicous chutney with courgettes from River cottage

Thanks, I might try this:) How much does it make? Just wondering whether I already have enough spare jars.

Welsh_Poppy

4 and a bit marmalade jars(i have similar problem bought a few marmalade jars value range 27p each just for the jars)

Jelly_Biactol

A courgette risotto recipe for anyone with a surplus of that veg at the moment:)


Courgette flower risotto
recipe by Sybil Kapoor, from The Great British Vegetable Cookbook (£25 hbk, Anova Books, http://store.anovabooks.com/9781907892622-the-great-british-vegetable-book.html)

"This recipe really belongs in summer, when you have an abundance of courgette flowers and tiny courgettes. You can, of course, adapt this recipe purely to courgettes."

Serves 4 as a main course

1 litre/1¾ pints good chicken stock
salt
a pinch of saffron threads
4 tablespoons extra virgin olive oil
30g/1oz unsalted butter, diced
1 small onion, finely diced
300g/101/2 oz Arborio or Carnaroli rice
100ml/3½ fl oz dry white wine
freshly ground black pepper
15g/½ oz Parmesan, finely grated
6 courgette flowers (with courgettes attached)
a handful of parsley, finely chopped

1. Bring the stock up to simmering point in a saucepan. Add a tiny pinch of salt to the saffron threads and roughly crush under a teaspoon. Mix into the hot stock.
2. Heat 2 tablespoons olive oil with half the butter in a wide, heavy-bottomed saucepan and gently fry the diced onion for 5 minutes, or until very soft. Add the rice and stir until it looks translucent, then mix in the wine. As soon as this has almost evaporated, stir in a ladleful of hot stock. This should simmer briskly. Stir regularly, adding another ladleful of stock as each becomes absorbed. After about 18–20 minutes, the rice should be tender and cooked but with a sauce.
3. Remove the pan from the heat, season to taste and then mix in the remaining butter and Parmesan.
4. Shortly before the risotto is ready, halve the courgettes lengthways and slice into rounds or half moons. Roughly slice the courgette flowers. Set a non-stick frying pan over a high heat, add the remaining olive oil and stir-fry the courgettes for 1 minute. Add the flowers, season to taste and fry for a further minute, then mix into the rice with the chopped parsley. Serve the risotto immediately

Welsh_Poppy wrote: »

4 and a bit marmalade jars(i have similar problem bought a few marmalade jars value range 27p each just for the jars)

Thanks, hadn't thought of that:T

joedenise

Tonight's dinner is a beef casserole, using beef from the freezer and a frozen stew pack I made myself in the winter from LO veggies - I always buy a load of root veg and then cut it all up and freeze in batches. So much more convenient than buying a couple of carrots, an onion, turnip etc. It's in the SC as I type and beginning to smell really good!

Will serve it with HG new potatoes.

Denise

Kirri

Was back to cooking yesterday - used the last portion of frozen stilton with french beans and pasta for dinner followed by beetroot cake. Lunch was salad and toasted sandwich again and more jam and toast for breakfast.

Today:

Breakfast - toast and jam

Lunch - was out so a banana and two choc Special K bars (they were free...)

Dinner - potato wedges, roasted beetroot slices and a toasted cheese and onion sandwich with courgette. (came in too hungry and fancied something easy).

Florenceem

No photo tonight.
We had black pudding, bacon, mushrooms, baked beans + poached egg for dinner.
Got some Huss out of the freezer for tomorrow.

Billie-jo

OUT -Chicken curry for tea using a jar of sauce from cupboard and also grated the last bit of courgette into it and also last of the mushrooms.

ms_night_ryder

Evening all.

I've made apricot biscuits today, most of the stuff from stores, dinner was. A pork shoulder sliced, with asparagus and green leaf and sweetcorn.

Been eating mainly salads, with croutons, I'm away for the weekend, so no movement, I do need to put bread in freezer.

joedenise

A few freezer movements:

IN: Half of a cooked chicken; 4 burger buns
OUT: 2 wholemeal rolls; bag of veg soup

Denise

Jelly_Biactol

Last night, HM pizza with sauce from freezer and mushrooms which needed using up, and fresh pizza dough - the dough wasn't one of my best efforts, turned out a bit too wet and 'bready', but the end result looked OK and more importantly tasted good; I brought in a left-over slice to work today, and a colleague who's half-Italian said it was pretty good:) (I traded it for his tips on making fresh pasta.)