I'm eating out of the freezer and cupboards challenge

Kirri

Jelly_Biactol wrote: »

Maybe set yourself a target of using, say, five items from the freezer per week?
Or stick a note on the fridge/cupboard doors saying something like 'What's in the Freezer?' or 'Can I Make This from the Freezer?' just to remind yourself?


What kind is it, just out of interest?


What's the recipe? Thanks.


Never made this before, but googled a HFW recipe
http://www.channel4.com/4food/recipes/chefs/hugh-fearnley-whittingstall/courgette-polpette-recipe
and realised I'd got everything except the courgettes (doh!) so have added this to my recipe folder and might make it over the BH weekend

5 will be hard in a week! Will give it a go I like a bit of a challenge! I've just stuck 2 more things in there but they will be out by end of the week, one of the two cakes and one of the two loaves of bread made today.


This is the cheese, I've just reordered it as I've put my order in for this week, along with cheddar, eggs, a fruit bag and 3 cupboard staples. Not sure if this link will work, it's the Cow Nation Cruelty Free Blue Cheese.

http://www.farmaround.co.uk/shop.php?item=8


This is the split pea fritters recipe, came from a Malaysian cookery book, never made it but keep meaning to. I will reduce quantities though as this makes 50 (serves 6).

8oz yellow split peas
3-4 red chillis
2 cloves garlic
2 spring onions
3 tbsp fresh coriander
1 tsp ground cumin
large pinch turmeric
1 egg
salt

Soak/boil split peas till soft, add in food processor with chillis/garlic/spring onions then add the coriander/cumin/turmeric/egg/salt.
Form into 10p sized balls, refrigerate 1 hour.
Oven 230c, roll in oil, bake 15-17 mins turning halfway.


It was the HFW recipe I'v used for the polpette - I'd never heard of them till I saw him making them on the programme. I now have 2 drawer fulls of courgettes.. It looks nice with a mix of green and yellow courgettes if you can get them (Morrisons is the only supermarket I've seen yellow and round ones in stock and they are sold loose - though I do have one of the revamped stores with all the more unusual veg and misted veg displays etc).



Re pastry - I don't make puff but for shortcrust I do it in the processor and it always turns out ok, Mary Berry recipe, iirc it's 6oz flour, 3oz flour and 3 tbsp cold water? I never rest it in the fridge either as I find it just makes it harder to work with.

Jelly_Biactol

Jelly_Biactol wrote: »

Made some bread this evening, freehand from scratch as it were, just to see the difference from mixing/proving in the breadmaker, one loaf in a loaf tin and one on a baking tray; quite different results, just letting them cool now, and might post a piccie later, to get the expert breadmakers' opinions.

The top one is the one from the loaf tin, looks a bit long and thin as it was a 1 lb loaf in a 2 lb tin (don't have a 1 lb tin) - still a bit doughy at the bottom (both went in the oven at the same time for the same amount of time), maybe should have put the loaf tin (silicone) on a metal baking tray to generate more heat into the base.
The bottom was free-form on a baking tray, gave a much better crust (which I prefer) and a definite difference in colour.

Kirri

^ the one on the tray looks SO much better!

I use 1lb metal tins, in at 200 deg for 25 mins.
Might try one on a tray next time to see if any difference to the metal tin.

Kirri

Made the polpette and eaten some for lunch today.
Item 1/5 out the freezer - lemon zest, used in the polpette.
Could put the polpette in the freezer but probably keep in fridge and eat in next day or so.
Had to throw some courgettes as some were going mouldy..


Did a bit more online shopping, unplanned but saw Riverford are now stocking tomatillos so couldn't resist.. along with some padron peppers and some other bits of veg I have not got growing.


Things to use up asap:
Half a ball of mozzarella, left over from the polpette recipe.
1 egg left BB 26/8 and soya milk, opened for the cake yesterday (could do 1 portion of pancakes?!)


Breakfast - free cereal and OJ
Lunch - polpette, hm bread and allotment salad
Dinner - ???

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Jelly_Biactol

Kirri wrote: »

I use 1lb metal tins, in at 200 deg for 25 mins.

Mine were at 220C/Gas 7 for 10 mins then 190C/Gas 5 for 15 mins.
I also preheated the oven at 240C/Gas 9 with a baking tray on the bottom of the oven, then just as I put the bread in, I poured a little water in the tray to create some steam (helps get a nice crust on free-form loaves), and turned down the oven to 220C/Gas 7.

gunsandbanjos

Your lunch looks great Kirri!

Only thing out of freezer today was garlic bread.

Welsh_Poppy

Nothing in or out today thank goodness:-)

Mother called and fetched the last of her courgettes 6lb in weight so Polpette and chocolate courgette cake will be made the rest grated and frozen for stews in winter.I also got a cucumber.
Going to sow swede seeds tomorrow and have pulled my pumpkin as usless this year first year without seeds so bought the plant in!

Florenceem

Out of freezer - slice of HM Victoria Sandwich cake + HM BPITH + bacon.
We had HM Quiche + roast potatoes/parsnip + carrots/onion/brocolli for dinner.
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Welsh_Poppy

Out
Slice of beef and HM stuffed courgette

In
HG courgettes, runner beans, roasted tomatoes

Florenceem

In - tub of fresh picked Blackberries.
Out - 2 slices of HM Victoria sandwich cake + 2 bits HM JJ's Herby Cheese Bread + 1 HM Carrot Cake Muffin + HM Chicken Pie.
For dinner we had HM wedges + LO egg yolks + Egg + Bacon + LO Baked Beans + Tomatoes.

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