I'm eating out of the freezer and cupboards challenge

Jelly_Biactol

Kirri wrote: »

Next to use up for dinners are the eggs which are nearing their BB date and the blue cheese which has been opened.

Courgette & Blue Cheese Frittata?
http://www.seriouseats.com/recipes/2008/05/sunday-brunch-zucchini-frittata-with-blue-che.html
http://theenglishkitchen.blogspot.co.uk/2012/06/courgette-and-blue-cheese-tortilla.html
http://www.waitrose.com/home/recipes/recipe_directory/c/courgette_and_blue_cheese_tortilla.html
or Courgette & Blue Cheese Tart?
http://www.cookitsimply.com/recipe-0010-0u14804.html

rose28454

Welsh_Poppy wrote: »

I have 4 Aubergines so slicing and salted then freezing anyone have a good veggie mousakka recipe?

Why not make Aubergine Parmigiana. You make a basic tomato sauce. Then slice the aubergines lengthwise and dip in flour and beaten egg. Fry lightly in oil until lightly browned on both sides. Layer in a oven dish with tomato sauce and sliced up mozzarella as you would a lasagna ( the aubergine is basically the pasta). Last layer should be sauce and then a sprinkling of parmesan cheese. Any cheese can be substituted instead of the mozzarella and parmesan if you want. Also dont use the end pieces of the aubergine. It is one of our family favourites and dd does not eat meat so she loves it.

joedenise

Not much out of the freezer today - just a bag of mince and some frozen veggies to make a cottage pie for dinner tonight.

Denise

Jelly_Biactol

rose28454 wrote: »

Why not make Aubergine Parmigiana.

(from the blog of Gip Dammone, of Salvos Restaurant
http://www.salvos.co.uk/gips-blog/uncategorized/a-southern-favourite/)

A Southern Favourite!
I am in Campania at the moment and eating 'mulignan' or melanzane most days! This is a popular dish from the south and one of my favourites!
Simply slice aubergines, dip in flour then in a 'batter' made with eggs, grated Parmesan and seasoning. Loosen this with a tablespoon of water. Shallow fry in abundant veg oil gently and place them on absorbent paper till they are all fried.
To build the 'parmigiana' you need a nice tomato sauce made by frying a base of garlic and onion then simmering the tinned tomatoes for a hour or so very gently with a lid half on so it goes 'put,put,put'. If it boils rapidly you may lose it. Throw a few leaves of basil in at the end.
As if you were building a lasagna, layer the aubergines with the sauce, grated Parmesan, chopped mozzarella and a grind of black pepper.
Bake for 40 minutes or so at 180/200.
Rest for 30 minutes n eat.

Points:
The better the quality of ingredients, the better the finished dish so use good Italian plum (we use San Marzano from Campania) toms - Napolina are good and available all over. No need to use mozzarella di bufala, the cows milk (fior di latte) is traditionally used anyway but use Italian. If it is in water ensure you leave it to drain for an hour and pat dry before using. The egg batter is more like a tasty omelette enveloping the aub but don't make it too thick or it will take over. We lightly press it when cooling but it's a cheffy thing for precision/ portioning etc and not needed at home really. When baking, start with sauce on the bottom and finish with sauce on the top, you can put mozzarella on top for the last 10 minutes so it stays fresh looking and creamy. It is always best after it has rested and warms up lovely in the oven, tastes better just hot rather than HOT!

Other versions in the south are different, the aubergines can be just fried till golden then layered - like in Sicily, Like this you could also layer ham, meatballs, sheets of cooked pasta, boiled eggs, smoked scamorza etc. Don't be faint hearted with aubergines or they may mis-behave and undercooked aubs are disgusting! The egg in the Salerno version that we did adds protein for a pretty well balanced dish, our mum sliced em length ways and braised the fried slices in the sauce with a pinch of oregano and olives as if they were meat - no wonder aubergines were known as ' la carne del popolo' the meat of the masses!

Enjoy!

rose28454

Jelly_Biactol wrote: »

(from the blog of Gip Dammone, of Salvos Restaurant
http://www.salvos.co.uk/gips-blog/uncategorized/a-southern-favourite/)

A Southern Favourite!
I am in Campania at the moment and eating 'mulignan' or melanzane most days! This is a popular dish from the south and one of my favourites!
Simply slice aubergines, dip in flour then in a 'batter' made with eggs, grated Parmesan and seasoning. Loosen this with a tablespoon of water. Shallow fry in abundant veg oil gently and place them on absorbent paper till they are all fried.
To build the 'parmigiana' you need a nice tomato sauce made by frying a base of garlic and onion then simmering the tinned tomatoes for a hour or so very gently with a lid half on so it goes 'put,put,put'. If it boils rapidly you may lose it. Throw a few leaves of basil in at the end.
As if you were building a lasagna, layer the aubergines with the sauce, grated Parmesan, chopped mozzarella and a grind of black pepper.
Bake for 40 minutes or so at 180/200.
Rest for 30 minutes n eat.

Points:
The better the quality of ingredients, the better the finished dish so use good Italian plum (we use San Marzano from Campania) toms - Napolina are good and available all over. No need to use mozzarella di bufala, the cows milk (fior di latte) is traditionally used anyway but use Italian. If it is in water ensure you leave it to drain for an hour and pat dry before using. The egg batter is more like a tasty omelette enveloping the aub but don't make it too thick or it will take over. We lightly press it when cooling but it's a cheffy thing for precision/ portioning etc and not needed at home really. When baking, start with sauce on the bottom and finish with sauce on the top, you can put mozzarella on top for the last 10 minutes so it stays fresh looking and creamy. It is always best after it has rested and warms up lovely in the oven, tastes better just hot rather than HOT!

Other versions in the south are different, the aubergines can be just fried till golden then layered - like in Sicily, Like this you could also layer ham, meatballs, sheets of cooked pasta, boiled eggs, smoked scamorza etc. Don't be faint hearted with aubergines or they may mis-behave and undercooked aubs are disgusting! The egg in the Salerno version that we did adds protein for a pretty well balanced dish, our mum sliced em length ways and braised the fried slices in the sauce with a pinch of oregano and olives as if they were meat - no wonder aubergines were known as ' la carne del popolo' the meat of the masses!

Enjoy!

I kind of wish i had not bothered to post my recipe now. i am of Italian heritage and it was my dad's recipe i wrote down and other than all the fancy additions and waffle mine is exactly the same. Also you do not add parmesan to the egg mix and it is salt you add to the eggs to let them down not water. Off back to my usual threads i think

Welsh_Poppy

Rose

Thank you for posting your Dad's recipe that was very kind of you I will give it a whirl please do stay we are a friendly lot:-)

AlwaysHappy

Rose, sorry you have been upset, please stay........ its a lovely thread which is motivational and interesting!!
Today I have taken some mince and some chicken breast fillets out of the freezer and more importantly, I walked past the reduced section in the supermarket (I was only in there getting my Mums magazines). My freezer is FULL and its not a bargain if I can't fit it in is it?

Edwardia

Allo all how are you ? I haven't been around on the boards much as I've been painting and then we had a break-in

My freezer is virtually empty apart from OH's seeded organic wholemeal rolls and some lamb chops so I must make the effort to re-stock. Iceland is trialling online shopping in my area so I'm having a delivery tomorrow including cod, haddock and kippers plus Burgen soya and linseed bread (50p cheaper than Waitrose) which will go in the freezer along with a Viennetta plus scones and Cheddar for OH

Iceland seems like a good place to stock up for packed lunches as I've picked up pickled onions, Silverskin onions, Marmite and piccalilli for OH at decent prices which will go in the cupboard along with malt loaf and Jamaica ginger cake on 2 for £1 offers for him to munch. Hmm hope he does use the stairs

ms_night_ryder

It's just a recipe nothing to be upset about, so there are 2 recipes, more to choose from.

Hey edwardia hope your o.k :-)

Yogurt berries and puree for breakfast, lunch was a thin steak and salad, nandos for dinner with the family.

faganswife

Ive got some packets of Silken Tofu in the bottom of my freezer , exp end of 2010 . Are they going to be okay and apart from making a chocolate mousse type dessert what else can I do with them ?