I'm eating out of the freezer and cupboards challenge

Jelly_Biactol

Freezer movements in the last two days...
OUT bread, mushroom risotto, part bag of frozen peas
IN Courgette & Pea Frittata, made some for tea tonight, with enough for three portions to go in the freezer, total cost £2.35 or around 60p per portion (would've been cheaper if I knew someone with a courgette surplus :rotfl:)


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Kirri

^ I've currently got 14 in the fridge! Picking 4-5 every 2-3 days..

I've never tried freezing frittata, does the texture stay the same?

Florenceem

Out of freezer - handful of frozen peas.
In to freezer - 4 portions HM Egg/Bacon Pie.
For dinner we had HM Egg/Bacon Pie with HM Jerk wedges + salad - grated carrot, celery, pepper, red onion & tomato - dressed with red wine vinegar.
Cost for dinner - wedges/salad/pie - per person - 56p
I will cost out this meal for anyone who wants me to.

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Jelly_Biactol

Kirri wrote: »

I've never tried freezing frittata, does the texture stay the same?

I've frozen it before, and yes it does - best to freeze it in whole pieces/slices, though; sometimes you get a bit of liquid coming out when you defrost but I just drain this off. I've got 30 eggs (for £1.99:)) so thought I should make a dent in them.
You could make it just with courgettes but I added some frozen peas for flavour/texture.

Welsh_Poppy

I have a nice courgette chutney recipe and courgette soup.
I love frittata never made with courgettes.
You need to live near Kirri or myself you would never need to buy any:-)

Welsh_Poppy

and some gave me chocolate cake with courgettes in!!

joedenise

Everything today is from freezer, fridge & cupboards.

B - using up eggs, mushrooms, fried up LO boiled potatoes
L - jacket potato with 1/2 tin of beans which also need using up having been opened a few days
D - LO lamb tagine (from freezer), couscous (from stockpile in cupboard)

It's really good to be able to use up LOs and some of the stockpile from the cupboard - and not putting anything else into freezer, which I'm currently trying to empty before we go on holiday, so that I can defrost it and turn off.

OUT of freezer - Lamb tagine
IN to freezer - NOTHING!

Denise

Florenceem

Out of freezer - 2 sausage rolls + HM crumble.
In to freezer - 2 x tubs HM Chicken Pie.
When I made the large batch of SC pastry yesterday - as well as the Egg/Bacon Pie - made a Chicken one. We are having Chicken pie for dinner today - the filling is my own recipe - let you know what it tastes like.
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Jelly_Biactol

Courgette chips
recipe by Sybil Kapoor from 'The Great British Vegetable Cookbook'
http://www.sybilkapoor.com/books_view.asp?nBook_ID={C88F7FBE-7F8C-45B2-93B4-F9B290468952}

"These make a delicious alternative to potatoes and are very easy to make. Alternatively, you can serve them as an appetiser in the Greek style, piping hot after frying in a shallow pan of olive oil, with a cucumber yoghurt dip."

SERVES 2

300g / 10 1/2 oz young courgettes
salt
corn oil for deep-frying
plain flour
freshly ground black pepper

1. Wash, pat dry and trim the courgettes. Cut into medium thick chips, place in a bowl, sprinkle with salt and mix thoroughly. Leave for 30 minutes, so they have time to release any bitter juices.
2. If you have a deep-fat fryer, heat the oil to 180°C. If not, choose a sturdy deep saucepan and clip a jam thermometer on to the sides. If you don’t have a thermometer – cut a few cubes of white bread. Add enough oil to come about one-third of the way up the side of the pan – you don’t want too much oil or it could erupt over the top.
3. Set over a medium-low heat. If you don’t have a thermometer, test the temperature by adding a cube of bread. The bread will take 40 seconds to brown when the oil has reached 180°C.
4 Tip the courgettes into a sieve and then on to kitchen paper. Pat dry carefully. Put a few tablespoons of plain flour in a large mixing bowl. Season with black pepper.
5 Once ready to cook, quickly mix the courgettes into the flour until they’re lightly coated. Place them in a deep-fry basket and lower into the hot oil. If you have a small fryer, you might have to do this in batches, so that the temperature remains at 180°C. Fry for 2–3 minutes, or until golden and crisp, then tip on to crumpled kitchen paper to remove any excess oil. Serve immediately.

lots of other nice recipes on Sybil Kapoor's website too
http://www.sybilkapoor.com/cook-now_index.asp

Welsh_Poppy wrote: »

I love frittata never made with courgettes.

It wasn't a true frittata as I cooked mine in the oven rather than on the hob/under the grill. I used 10 small/medium eggs, 3 large courgettes, approx 175g/6oz peas, 1 red onion, plus parsley (would be nice with tarragon, too, but didn't have any). Without the peas the ratio would be 4 courgettes to 10 eggs.
I like frittata cold the next day, so always make more, to save for later. It's also lovely warmed up, between a couple of slices of thickly cut, well-buttered crusty bread.

Welsh_Poppy

I have just done a stock take on my chest freezer!!!
Just writing up the list to stick on front of freezer as i forget what is in there.
it is 3 sides of A5 notebook
I still have the half and half to do a stock check on.