Mince quantity question (stretching and portion sizes)?

krustylouise

I've bought lots of veg etc and lentils to thicken up the mince. I can't wait to get started!!! DD pretends she doesn't like things, I'm guessing her friends at school have said they don't like them, but if I et them and DP eats them she's ok and even asks for more!

trolleyrun

I love batch cooking as well and get excited when I can do a big shop to get started I still have more I want to cook, but the freezer is full to the rafters. I'll have to delve deep inside it to see if there is anything that's antique that I can get rid of :rotfl:

krustylouise

So far today I've made the mince for the cottage pies (3individuals and 1 family size) and also the mince for the lasagne is in the sc now. I'm just about to make mash for the cottage pie tops and dauphinois potatoes (first ever attempt so wish me luck!) I have 2 drawers completely empty and I can't wait to fill them

maman

krustylouise wrote: »

So far today I've made the mince for the cottage pies (3individuals and 1 family size) and also the mince for the lasagne is in the sc now. I'm just about to make mash for the cottage pie tops and dauphinois potatoes (first ever attempt so wish me luck!) I have 2 drawers completely empty and I can't wait to fill them

Probably too late for today but I always cook my potatoes almost completely before I slice them for the dauphinoise. I find that they never soften down enough if I put them in raw. Generally I cook them in their skins and then peel them off when they've cooled down. I also add the 'sauce' layer by layer rather than pour it all on at the end. And as I'm really greedy I put cheese in every layer not just on top. And to cut back on calories:o, I use low fat crème fraiche instead of cream. As I cook for two mostly I make up one to eat and one for the freezer. When I defrost the freezer one I pour a bit of milk down the sides as it can be a bit dry otherwise.

Solomon_Broad

I find that mashed potato takes ages to reheat in the microwave, and anything underneath it is overcooked before it's heated through. Freezing stuff in "half portions" seems to help, as there's less of a chunk of potato to be heated through in one go. You can always reheat 2 simultaneously to get a normal sized portion.

krustylouise

Thank you maman - not too late as I haven't done them yet. So will cook them first. I can't believe it my wonderful DP came in after he'd finished work with a bread maker (the one I'd wanted too!) I'm a very lucky girl

krustylouise

Would that still be the same in the oven? Ref:- reheating the mash?

zippychick

Your batch cooking sounds great I've merged this with an older thread on mince quantities etc.

Bulking out meals may also help

Zip

moo842

Well, I've read so much on here about adding lentils to bulk out mince, so I'm off to buy my first pack... But do I soak them first? For how long?
If I'm using 250g mince how many lentils do I add??
I hope someone can help :-)

gayleygoo

Red lentils are quickest to cook, and look least noticeable in food they don't need soaking, although you may want to rinse them first and check for stones etc (I've never found one, but it says on the packet to check and I'm terrified of breaking a tooth on a small stone!)

I don't weigh either, I just add a "handful", maybe 50g for 250g mince. Don't overdo it to begin with, you can add more next time rather if you think you can get away with it!