I'm eating out of the freezer and cupboards challenge

Florenceem

peewhyeff wrote: »

They look amazing, any chance of the recipe?

I made pastry - 10 ozs plain flour + 4 1/2 ozs Trex - makes enough for 3 Quiches. A pot of double cream from Ald. - 85p is enough for 3 Quiches.
To make 1 Quiche - third of made SC pastry - line metal tin - I use a sandwich baking one.
In a jug beat 2 eggs - add third of pot of cream + some milk - depends on egg size how much. Beat in 1 tsp mustard + pepper - I never use salt in cooking - so up to you about that. I also added 1 tsp garlic granules - we love garlic.
I sliced 2 carrots and an onion - cooked in MW until soft. Grate some cheese - put cheese in pastry case followed by carrots/onion. Then pour in egg mix.
Bake 180 for 15 mins then reduce to 160 until set - my oven is about 35 minutes.

Gonzo1987

Using up pasta and an open jar of chili pesto tonight for dinner.

Nothing out the freezer unless OH makes a fish finger sarnie for lunch.

Nothing should go in the freezer either today!

want2Bfrugal

Sent hubby out for bacon and he came back with: Ale, wine, duck breasts, beef dripping (why!), bacon, treat for him (no probs), Dorset knobs and some cheese and chutney. All have now gone in to some over stuffed cupboards.

In: Freezer - duck breasts. Cupboards - the rest of the above

Out: Freezer - the dreaded pasta and pork meatballs. Cupboards - veg pasta sauce.

Kirri

Florenceem wrote: »

I made pastry - 10 ozs plain flour + 4 1/2 ozs Trex - makes enough for 3 Quiches. A pot of double cream from Ald. - 85p is enough for 3 Quiches.
To make 1 Quiche - third of made SC pastry - line metal tin - I use a sandwich baking one.
In a jug beat 2 eggs - add third of pot of cream + some milk - depends on egg size how much. Beat in 1 tsp mustard + pepper - I never use salt in cooking - so up to you about that. I also added 1 tsp garlic granules - we love garlic.
I sliced 2 carrots and an onion - cooked in MW until soft. Grate some cheese - put cheese in pastry case followed by carrots/onion. Then pour in egg mix.
Bake 180 for 15 mins then reduce to 160 until set - my oven is about 35 minutes.

I've never thought of using carrots in a quiche! Hmm, got shedloads of them on the counter top at the moment as dug up loads.

For anyone who uses Trex, there's a thread on the freebies board to get next year's calendar at the moment - it had lots of Trex coupons on it this year (and some good recipes). Not tried it myself but my mum uses it.

Florenceem

I just make recipes/meals up around what I have.
I had carrots so thought - quiche - carrot cakes are good - but not for dinner with veggies. :rotfl:

Kirri

Florenceem wrote: »

I just make recipes/meals up around what I have.
I had carrots so thought - quiche - carrot cakes are good - but not for dinner with veggies. :rotfl:

Yeah not sure I could do the double carrot overload!

I thought it was haggis with pepperoni quiche till I read the description!

Jelly_Biactol

Kirri wrote: »

I've never thought of using carrots in a quiche! Hmm, got shedloads of them on the counter top at the moment as dug up loads.

A few suggestions...
- as side dish cooked in orange juice with a sprinkling of toasted sesame seeds
- Porkkanalaatikko, carrot & rice bake from Finland, got a recipe if you want
- carrot pancakes (well, giant fritters really), again got a couple of recipes
- carrot juice of course, v potent antoxidant and detoxifier, also good for the skin (just don't drink too much or you'll turn orange:eek:); if you're not keen of the taste on its own, sprinkle in some spirulina which makes it more palatable); got lots of juice/smoothie recipes using carrots

Kirri

Only a couple of things out the freezer but have made use of free veg instead:

Breakfast - usual yoghurt and muesli

Lunch - HM/HG courgette fritters (from the freezer) and HG salad

Mid pm snack - portion of HM cheesecake (from the freezer)

Dinner - HG carrots/parsnips/pink fir apple potato wedges with vegan mayo and cheese omelette

Further clearing out of fridge today - I did throw 2 things out: curry paste (best before was 2012 so no idea how long it had been open! as it was a paste thought it was a bit iffy to eat it after being half used for ages) and the remnants of some peppers in oil, these have a use by within about 6 weeks ish I think but I've seen mould on these in the past quite quick so didn't risk it. Now I'm much more organised in using things this won't happen again

I've also prepped loads of HG carrots today and big bowl full of HG salad and reorganised the fridge so everything is easier to find and use now..

Kirri

Jelly_Biactol wrote: »

A few suggestions...
- as side dish cooked in orange juice with a sprinkling of toasted sesame seeds
- Porkkanalaatikko, carrot & rice bake from Finland, got a recipe if you want
- carrot pancakes (well, giant fritters really), again got a couple of recipes
- carrot juice of course, v potent antoxidant and detoxifier, also good for the skin (just don't drink too much or you'll turn orange:eek:); if you're not keen of the taste on its own, sprinkle in some spirulina which makes it more palatable); got lots of juice/smoothie recipes using carrots

My nails have gone orange! I look like a heavy smoker..

Yes please on the porkkanalaatikko recipe - as I've never heard of it!

Jelly_Biactol

Kirri wrote: »

Yes please on the porkkanalaatikko recipe - as I've never heard of it!

I've scanned the recipe rather than retyping it all; click on the weblink if the pic is too small to read

http://i814.photobucket.com/albums/zz61/JellyBiactol/carrotbake_zpsa24a4e25.jpg

from 'World Vegetarian Classics' (a great book, full of unusual and different veggie recipes from lots of countries)

This is a particularly popular dish at Christmas, apparently - "A triumphal achievement, showing how you can make something worthy of the Christmas table out of virtually nothing. But there is no need to wait for Christmas - this rib-clinging bake is wonderful for any chilly day".

The book also has recipes for Lanttulaatiko (swede bake) and Imeletty Perunalaatikko (Potato Bake, where the mashed potatoes are part fermented before baking ... might have to try that!).