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

raphanius

haha I've just made cauliflower cheese with tesco cheddar cheese dated July 2008. I bought a 1kg block with a voucher when tesco was being generous.:T
Its in perfect condition and its shocking to think before I came on here I would have sent it to landfill. :eek:

Adam_Kadmon

Just a wee idea that some might find useful -

I keep a tub in my freezer that all the stock-worthy scraps go into - carrot peelings, onion tops and scraps, parsley stalks, cabbage offcuts, etc. When it's full, it goes into the slow cooker overnight. Strained off in the morning - free veggy stock!

spaghetti_monster

I just started doing this too - freezing peels, tops/bottoms of veg and making stock when container is full.
I read on the internet that it's best to avoid cabbage/cauliflower/broccoli as this gives a very strong overpowering taste, and maybe also asparagus (this didn't bother the writer of the text so much).
They also said you could use fruit peelings as well apparently!

kippers

I froze some leftover grapes ages ago and my DD1 liked them...at first. She has now gone off them and i've got quite a few taking up freezer space. Does anyone know what to do with them?....Could i put them into a crumble with apples?

Last week i made a gooseberry fool with gooseberries from my allotment which i had frozen....do you think i could use the grapes instead?

BigMummaF

When you say "tops & bottoms", do you include the root of an onion & stalky bits of carrots? I'm just curious, because I obviously follow in me muvva's footsteps & throw those bits, but if I can make some use of them....but :think: about it a bit more, I daresay the straining process will remove the hairy bits.

......any ideas of where I get the extra freezer space from :rotfl:

Adam_Kadmon

Yeah, the rooty bit of an onion, the pointy top bit that you always cut off, and even the papery layer off the outside, if it's white. The skin is fine, but it will turn the stock very dark, so that's a judgement call. Carrots too, the peel, the tip and the green stalky bits, ditto parsnips. Any garlic scraps, even the dry rooty bit in the middle. Anything you don't use off celery, roots, leaves, etc. All your herb leftovers, unless you're talking huge amounts. I put the sticks off rosemary and thyme in mine. Cabbage could get overwhelming, I usually just put the stem in whole, so all the sweet inner leaves flavour the stock. It's a matter of personal taste anyway - I don't find cabbage overwhelming, so long as there's lots of fresh flavours there too. Some Chinese restaurants only use chicken and cabbage hearts in their stock, and it tastes great! Basically, anything that won't turn to mush and cloud it up (potatoes) or overpower it is good.

Herewegoagain

Hiya guys, not been on for a while and will go and read missed posts in a mo.
I've been away for a few days and found to my dismay when I came back that my replacement had thrown out loads with no good reason that I can think of, will have to tell my boss to only send me peeps that know how to be:money: as I can't cope otherwise, not only that but now have to go and spend more money doh:mad: :mad:

HWGA xx

SavvyStudent_2

Hello all!

In the theme of not throwing anything out, does any body know if garlic and herb cream cheese can be stirred through hot pasta to make some sort of a sauce? The BF always brings it home but then never gets round to eating it and its on the verge of getting chucked in the bin...

Lx

Ayeshalush

SavvyStudent wrote: »

Hello all!

In the theme of not throwing anything out, does any body know if garlic and herb cream cheese can be stirred through hot pasta to make some sort of a sauce? The BF always brings it home but then never gets round to eating it and its on the verge of getting chucked in the bin...

Lx

Yes, I do this all the time. May need a splash of milk too if its a bit thick once added to pasta.

parsonswife8

Alicatt wrote: »

Yes, I do this all the time. May need a splash of milk too if its a bit thick once added to pasta.

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That cheese is also quite nice on a baked potato!