I'm eating out of the freezer and cupboards challenge

ms_night_ryder

Kirri wrote: »

What is a Jamaican carrot?? :huh:

Lol I have some spare large letter stamps - not been down there in a week, probably masses of it waiting for me :eek:

Carrot from Jamaica, my grandma buys them in Brixton, they taste different and are nobbly with a slightly purple top.

Kirri

^ Sound intriguing - there must be loads of stuff sold in places like that which most people have never seen!


I'm just having a break from cooking the polenta, not keen so far... doesn't smell that nice, was really difficult to handle ie it bubbles up and splatters whilst cooking and is very hard to stir.. don't think I should have risked my nice cheese in this recipe as don't think I'm going to like it... Waiting for it to cool down, I may be eating some hours late tonight..

Does anyone else cook with it here??

Jelly_Biactol

Kirri wrote: »

^ I've heard of doing pizza dough and rolling it out in the semolina, can imagine that working, may try that myself

One recipe says:
"The semolina makes a difference to the texture of the pizza base and stops the dough sticking."
It's this recipe, actually
http://realfood.tesco.com/recipes/bbq-pizzas-with-mushrooms-and-red-onion.html
which I might try, but cook in the oven rather than on the BBQ

Florenceem

No freezer movements.
This morning chap came and took most of the old kitchen rubbish from the front garden. He will be back for the rest + metal stuff in back garden tomorrow morning.
It is a really wet day here.
Main kitchen chap was ill today so lad was here - doing the jobs he could - cleaning up after plastering, caulk in ceiling/wall gap and first coat of paint on ceiling.
The electricians switched days so they could be here today and not tomorrow as planned. That way A will have more room to work tomorrow. I do hope he is fit to work tomorrow. He has been prone to illness since being ill a couple of years ago on holiday abroad.
So it looks like - not a lot done considering the kitchen was ripped out last Monday.
However - lots of preparation work done plus the tiled floor. Are they on schedule - don't know? I do know if they are not finished when the 6 weeks is up - don't get paid until they complete the work.
PS - no hot water - electrician had turned off power to boiler!

Kirri

^ That pizza looks SO good! Added to my bookmarks to try.


I've just finished eating the polenta chips.. added too much chilli in, in an effort to give it some flavour. Left it to set in the fridge and cut really easily, bit rubbery even, fried it till golden. Was ok ish, not mad on it, but eatable, needs a lot of flavouring added or something exciting to eat with it - I had a fried egg and a soysage as didn't really have anything else.

Got another 3 portions in the fridge - will cut into chips and try freezing them and work out what I can eat with them.

Found a few more recipes to use the rest of the polenta up: a crusted lime polenta cake, mozarella risotto balls in polenta coating, cheese stuffed peppers with polenta coating.

Lip_Stick

Morning guys.

I've done pretty well with the food shopping as I've been quite busy so haven't had much chance to visit the shops lol.

Yesterday's movements were:-
Out - Salmon and mushrooms for a philly pasta bake.
In - Zilch

Not sure if ds is eating here today or off to mam's but probably going to take a piece of chicken out for tea. Not sure what I'm going to serve it with yet.

Kirri I've a bag of cornmeal that can be used to make potenta, that I bought simply because it was half price lol. Made a cheesy concoction out of it but it didn't work too well.

Kirri

Lip_Stick wrote: »

Kirri I've a bag of cornmeal that can be used to make potenta, that I bought simply because it was half price lol. Made a cheesy concoction out of it but it didn't work too well.

Anyone else thinking of buying this, learn from us and don't lol! :rotfl: I've got polenta, cornflour and semolina all sat in my cupboard taking up space and no real use for any of it.


Wondering whether to try baking pitta bread with Zatar topping today and using the past their best carrots in it, in the HFW recipe of spicy carrots and chickpeas in pitta.

Or should I just have a day off cooking and get a hm meal out of the freezer.. I seem to be making a lot of stuff I'm not mad on, just to use things up, then sticking it in the freezer

recovering_spendaholic

Morning!

NSD yesterday, and hopefully today too.

Yesterday used up sweet potatoes, butternut squash and potatoes, with some Monetery jack cheese and spring onions to make a cheesy mash which I thought was lovely - a view not shared by my veg shirking DD's. It got rid of all the sweet potatoes and BNS which have been lurking in the fridge so that was good, plus there is plenty left for today.

Went through the cupboards last night and found some (just) out of date split peas so I soaked them overnight and have just put on a pan of pea and ham soup, using a pack of dried onions, two grated carrots, some left over ham (from a gammon joint cooked last week) and two Knorr ham stock cubes from I don't know when!! It smells lovely so (hopefully) that will be my lunch. I was watching a programme on TV the other week which said that if you put a bit of bicarb in the soaking water for pulses it makes them soften much easier when you cook them (you have to rinse them before cooking), so I have tried it with these split peas.

Dinner will be pork chops from the freezer for DD's with some savoury rice or baked potatoes and I am going to use up about 100g of steak mince which I froze some time ago - I will make a cottage pie thing using my left over mash.

Lipstick/Kirri - is Polenta the same as semolina? I use semolina when making pizza - I shake some onto the baking pans and I also mix it with the flour when rolling out the dough - it makes the pizza base really crisp. I find that making my own pizza is so much cheaper and much nicer than shop bought - I just use 500g flour, 7g sachet yeast, 350ml water, 10g salt and 25g olive oil to make the dough, and the topping is just some jar pasta sauce and grated Monterey Jack cheese - with some Tesco e/d value or Aldi Mozarella broken up on top of that. 500g flour makes 4 12" pizzas - or I make 2 pizzas and use the rest of the dough to make pitta breads - they are really nice!

Where is Lynsey? Is she still on holiday?

Right off for a shower and then I have to write an Equality Action Plan for work - how exciting!

Hope you all have a good day and that the decorating/renovations are all progressing for those undertaking them!

Lynsey

recovering_spendaholic wrote: »

Where is Lynsey? Is she still on holiday?

No, sadly back from hols!! Just taking a break Jane as mission accomplished (emptied freezer).
Still keeping an eye on you lot. lol
BTW - garage freezer is switched back on as I have had a few "whoopsies" and ready for filling!!

Do NOT miss the Filippo Berio coupon. I'm maxing up on that one in Morries (only 99p per 500ml bottle with coupon).
2 coupons PER email address and those who use the gmail "glitch" can get as many as they like - fill ya boots (well cupboards).

Take care all.

Lynsey

Kirri

recovering_spendaholic wrote: »

Lipstick/Kirri - is Polenta the same as semolina?

I think polenta is corn based whereas semolina is wheat based??
Though what is cornflour, a finer grind of polenta??

I like the sound of that cheesy mash ^
and my next pizza based will be rolled in semolina!

Welcome back to the thread Lynsey, about time, it's been more 'your' thread this past year or so lol.
How was the hol?

Has everyone had a go at the fb All Bran comp? Lot of people winning more than once

https://forums.moneysavingexpert.com/discussion/4599973