I'm eating out of the freezer and cupboards challenge

Florenceem

In to freezer - nothing.
Out of freezer - 2 bits of JJ's Herby Cheese Bread + 2 HM Sultana Scones + HM Salmon Quiche + Sausages.
We had roast sweet potatoes + chicken/mushroom pastie + brocolli, carrots, onion for dinner.

[IMG][/img]

Jelly_Biactol

Kirri wrote: »

I did hm pesto with the basil at the weekend, froze in ice cubes and couldn't remove them the next day! Had to let them thaw a bit, got in a right mess then the cubes stuck to each other when I put them in a bag. Not sure about doing it like that again.

Yes that method works better in theory than in practice, doesn't it?
Another similar method (which I haven't tried) is to use a small baking tray, lined with clingfilm for ease of removal, spread the pesto out in that, cover with clingfilm to stop it discolouring, freeze, remove using the clingfilm, and either score and cut into regular sizes or break up like toffee, bag up and put back in the freezer.
I suppose muffin tins would work too, again lined with clingfilm to make it easier to remove the frozen pesto - similar to ice cube tray but larger individual portions.
In the end I got some small plastic containers, from Wilko, 5 for 50p, each holds about 4 tablespoons of whatever; good size for pizza sauce too.
I also put some in a recycled supermarket pesto jar, cleaned and sterilised, which is now in the fridge.

I spotted this recently on A Girl Called Jack blog, which sounds worth trying:
"Pea Pesto. Frozen peas, hard cheese (cheddar with maybe a bit of Parmesan if poss), garlic, sunflower seeds, squeeze of lemon, pinch of salt and pepper, bit of water to thin, bit of oil (pref olive but sunflower/rape will do or a mix.) Just blend it all together. Still pretty cheap. Also a really beautiful bright green colour."
http://agirlcalledjack.com/2013/08/26/slummy-mummy-recipe-pasta-peas-n-cheese-22p/

paulo666

I've done the hm pesto too, saw it on Jamie Oliver programme the other night. Stuck it in ice cube holder and put in freezer to preserve. Looks pretty good.

I've been stocking up on tins of beans recently. Found a load in the reduced isle just because they had a dent in a couple of the tins. Just opened them and because the tin was dented, the contents were under pressure, so when opened a jet of tomato sauce flew across the kitchen.

So saved money on the beans, but be careful when opening dented tins!

Kirri

paulo666 wrote: »

I've done the hm pesto too, saw it on Jamie Oliver programme the other night. Stuck it in ice cube holder and put in freezer to preserve. Looks pretty good.

I've been stocking up on tins of beans recently. Found a load in the reduced isle just because they had a dent in a couple of the tins. Just opened them and because the tin was dented, the contents were under pressure, so when opened a jet of tomato sauce flew across the kitchen.

So saved money on the beans, but be careful when opening dented tins!

Oh yes, I watched that Jamie prog, forgot he did it on there too.

I always avoid buying the dented tins though didn't know they did that - wouldn't want that on my newly painted kitchen!

Jelly_Biactol wrote: »

Yes that method works better in theory than in practice, doesn't it?
Another similar method (which I haven't tried) is to use a small baking tray, lined with clingfilm for ease of removal, spread the pesto out in that, cover with clingfilm to stop it discolouring, freeze, remove using the clingfilm, and either score and cut into regular sizes or break up like toffee, bag up and put back in the freezer.
I suppose muffin tins would work too, again lined with clingfilm to make it easier to remove the frozen pesto - similar to ice cube tray but larger individual portions.
In the end I got some small plastic containers, from Wilko, 5 for 50p, each holds about 4 tablespoons of whatever; good size for pizza sauce too.
I also put some in a recycled supermarket pesto jar, cleaned and sterilised, which is now in the fridge.

I like the lined muffin tin idea, wonder if cake papers would work too??

(Also saw a broccoli pesto like the pea pesto that looked interesting).

I also bought a lot of the Morrisons mini containers the other year, probably the same size as the Wilkos ones you got, looked like baby food sized containers - I used to use them for work with yoghurt decanted into but now they are all full of fruit sauces in the freezer.. I recycle all glass jars for storage of dried things like beans.


I've picked a lot more herbs, going to try drying them in the oven instead this time to go into spice jars for use over the winter, not sure how successful it will be.. Masses of carrots too, and the first parsnips so will probably have some of both roasted for dinner - with something out the freezer, probably more polpette or courgette fritters maybe. No shopping for 2 weeks now.

downshifted

Out - cake, biscuit dough, cooked mince x 1, chicken fillets and chorizo
: cake and biscuits for builders, mince for stuffed aubergine, chicken and chorizo thawing for tomorrow's dinner

In - nothing :-)

Jelly_Biactol

Kirri wrote: »

I like the lined muffin tin idea, wonder if cake papers would work too??

Yes I don't see why not. The only potential problem might be the cake paper sticking to the frozen pesto?

Kirri wrote: »

Also saw a broccoli pesto like the pea pesto that looked interesting

Mrs Simkins told me about a chickpea pesto, so I've asked her for the recipe.

Kirri wrote: »

I also bought a lot of the Morrisons mini containers the other year, probably the same size as the Wilkos ones you got, looked like baby food sized containers - I used to use them for work with yoghurt decanted into but now they are all full of fruit sauces in the freezer.. I recycle all glass jars for storage of dried things like beans.

They sound like the same size containers. I also recycle all glass jar, and have got a few of various sizes waiting to be used.

Kirri wrote: »

I've picked a lot more herbs, going to try drying them in the oven instead this time to go into spice jars for use over the winter, not sure how successful it will be

Depends on which herb, the high-moisture ones are best for oven drying:
"Sage, thyme, summer savory, dill, bay leaves, oregano, rosemary and marjoram are sturdy, low-moisture herbs that are best suited for air-drying. Basil, tarragon, lemon balm and the mints have a high moisture content and will mold if not dried quickly. So the oven, dehumidifier or dehydrator methods work better. Chives are best frozen."
from http://www.pickyourown.org/dryingherbs.htm which is a useful guide.
Though this has different criteria of what to do with which herb (no mention of oven drying at all!)
http://lifehacker.com/5588155/properly-dry-and-store-your-fresh-herbs-for-year-round-flavor
Having read that, though, I've preserved some fresh rosemary by freeze-drying it rather than air-drying.
Even more advice here!
http://gardening.about.com/od/vegetablepatch/a/DryingHerbs.htm

gunsandbanjos

Not much out freezer today, a few sausage rolls.

In - 2 YS small gammon joints that were 99p each and a Charlie Bigham lasagna reduced from £7:eek: to £1.74

Kirri

Hmm sticking cases may not be good.. have ordered wild garlic bulbs so if they grow I'll do wild garlic pesto.

Chickpea pesto sounds fantastic, never would have thought of something like that.

I'm starting with thyme and sage - I may try some of the others after depending how it goes!

My kitchen is so full of veg I can't move... the parsnips scrubbed up fantastically white, in the oven at the moment with the carrots and pink fir apple potato wedges - having then with vegan org mayo and polpette out the freezer.

Today picked:
Pak choi
Hot peppers
Sweet peppers
Thyme/Sage/Mint/Parsley
Spicy salad leaves/rocket/spinach/lettuce
Tomatoes
Runner beans
French beans
Cucumbers
Courgettes
Fennel
Carrots
Parsnips

Kirri

gunsandbanjos wrote: »

Not much out freezer today, a few sausage rolls.

In - 2 YS small gammon joints that were 99p each and a Charlie Bigham lasagna reduced from £7:eek: to £1.74

£7 for a lasagne! How can any shop charge that! (though I may be out of touch with meat prices..) Was it organic? (I've never heard of Charlie Bigham??).

gunsandbanjos

Kirri wrote: »

£7 for a lasagne! How can any shop charge that! (though I may be out of touch with meat prices..) Was it organic? (I've never heard of Charlie Bigham??).

http://www.bighams.com/recipes/lasagne/

I hadn't heard of him either, and I know, £7!!!!! Mental:eek: would never have paid that!