Use it up! Don't throw it in the bin!

Aussieonabudget

Hmm, thats what I was suspecting - might contact the seller as one of the parts was dented too - and thought that £14 was pretty good at the time, but they are a lot cheaper in argos or tesco for the same miniscule size (the picture on ebay looked much bigger!)

Thanks for your help, might try blocking the hole next time and see what happens!

On a better note - not thrown anything away recently, are trying to use up as much food as possible as we are moving in 4 weeks and want to take as little as possible with us!

candylucy

This is a really inspiring thread! I'd love to join if there's room for one more? Anyone got any suggestions as to what to do with a load of garlic and coriander naan bread left over from dinner?

frugalswan

I've still got half a bag of lentils rapidly approaching their sell by date, and can't put enough of them into meals to use them quick enough. Also, my email around to friends didn't turn up anyone else around me that wanted them, too. I haven't thrown anything away this week though, yet.

essexgal

frugalswan wrote: »

I've still got half a bag of lentils rapidly approaching their sell by date

Shouldn't worry too much about going past the sell by date for things like lentils / dried pulses, etc - I've used them months after.....:o

'Best before end' means just what it says, it's 'best' before, but still quite edible way after.;)

essexgal

Murrell

Hi all,

Anyone have a use for the vinegar thats left over after eating all the beetroot from pickled beetroot you get in a jar?

Love this thread
Thanks in advance
Sandra

FairyElephant_2

Murrell wrote: »

Hi all,

Anyone have a use for the vinegar thats left over after eating all the beetroot from pickled beetroot you get in a jar?

Sandra

Tye-dying perhaps?????
I know when I used to dye stuff we used vinegar to 'fix' the colour, so maybe you would dye & fix all in one go!

I'm not altogether joking - I have a white vest top which has a mark on it from beetroot that even bleach wouldn't shift, so I was thinking of trying something similar next time we have beetroot, but we don''t have it in vinegar as OH prefers it in it's own juice.

kippers

I've just found 100grams of ground almonds that need to be used by the end of this month...any ideas?

Rowan9

candylucy wrote: »

This is a really inspiring thread! I'd love to join if there's room for one more? Anyone got any suggestions as to what to do with a load of garlic and coriander naan bread left over from dinner?

On one of the threads is the idea of using a naan as a quickie pizza base. Think this is a Nigella actually. Maybe you could use some garlic in that and then chop up the rest and freeze it in little portions?
w

2cats1kid

For the garlic, blitz it up and freeze or slice it and freeze. It will keep for ages like this.

Could you use the beetrooty vinegar in a salad dressing, like a vinaigrette? Or in sweet and sour sauce - would give it a nice colour with the tomato you put into that. Basically I'd just use it as normal vinegar, only a girly colour!

candylucy

kippers wrote: »

I've just found 100grams of ground almonds that need to be used by the end of this month...any ideas?

Try this recipe for No Pastry Pear and Almond Tart - it's really yummy with nectarines instead of pears as well

Ingredients
175g/6oz icing sugar, plus extra for dusting
50g/2oz plain flour
100g/4oz ground almonds
1 lemon, zest only
5 egg whites
175g/6oz butter, melted, plus extra butter for greasing
2 ripe pears, peeled, cored and quartered, then cut into long slices about 5mm/¼in thick

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Lightly grease the sides of a 23cm/9in tart tin with a removable bottom and place a disc of greaseproof paper on the base. If you prefer, you can serve this tart on the tart tin base,
in which case do not use a disc of paper.
3. Sieve the icing sugar and flour into a clean bowl and stir in the ground almonds and
lemon zest.
4. Place the egg whites into another clean bowl. Whisk the egg whites for 30 seconds, until just frothy.
5. Add the whisked egg whites and warm melted butter to the bowl containing the dry ingredients. Mix the ingredients until the Ingredients combine and become smooth. Then pour the mixture into the prepared tart tin.
6. Arrange the pieces of pear on the top of the mixture
7. Transfer the tin to the oven and bake for 15 minutes, then turn down the heat of the oven to 180C/350F/Gas 4 and cook for a further ten minutes or until the mixture has risen and has a pale golden colour. The filling should feel firm to the touch in the centre when cooked through. Remove the tin from the oven and allow it to sit in the tin for a few minutes before turning it out onto a wire rack.
8. To serve, place the tart on a clean plate and dust with icing sugar.