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

Annie021063

Saw a billboard advert today saying we throw away 30% of what we buy - how bad is that!!! I know I don't and it made me giggle thinking of this thread and what frugal/non-wasteful people we all are.

canidothis

kippers wrote: »

Ok, i need your help...i have approx 20 oranges that were given to me two weeks ago and they are starting to look like they need to be used.....what on earth can i do with them? (i haven't a clue what variety they are)

The only thing i can think of is to squeeze for juice.

Thanks

Do you have a breadmaker? You could peel, chop pop in the bm with sugar and make some marmalade. i did that a few weeks ago with a mix of clementines and oranges, it was lovely.:D

Cat_Addict

I've just done a fridge and freezer audit. All the veg in the fridge and the veg bag that was left and not likely to be used up any time soon has gone into the slow cooker with lentils and onion to make soup which I'll freeze and use for lunches at work for me and my boss.

I hope it's nice - I've not made soup before as such, just stews. I want to make soup a lot more and I guess it will be trial and error.

thriftlady_2

canidothis wrote: »

Do you have a breadmaker? You could peel, chop pop in the bm with sugar and make some marmalade. i did that a few weeks ago with a mix of clementines and oranges, it was lovely.:D

Or you could just use a big saucepan

catznine

Murrell wrote: »

I have used ready to roll icing to cover a christmas cake. Any idea what to do with the left over icing bits that were trimmed off.

I used the leftover marzipan by rolling it in balls and covering it in chocolate, but didn't think it would work with icing.

Any suggestions.
thanks in advance
Sandra

We normally use up the ready to roll icing scraps by making mint fondants. Just knead the icing scraps together with a drop of peppermint essence, roll out to required thickness and use a clean fizzy bottle top as a cutter. Sieve some icing sugar onto a tray and place the fondants on to dry. You could dip them in melted chocolate (left over maybe if like us you still have some left:D )

We made marzipan fruits with the leftover marzipan this year but I like your idea and may do that next time.

kippers

ok, thanks for your suggestions re marmalade...how do i make it? I make lots of jam..do you make it the same? Do you use the whole orange, peel as well?

butterfly72

EssexHebridean wrote: »

I've managed to get a bowlful of trimmings from the bits they cut off the Tesco half price salmon when we bought it earlier - those I think I will bag up for fish pie at some stage. There are still some more trimmings too but I think I'll freeze those for future stock making- I have one big pot of it bubbling away already though! :T

I often have trimmings and feel I should be OS and making fish stock, but I've not come across one recipe that needs fish stock (even fishy recipes)! What kind of recipes use this stock? Where are they?!:o

Cat_Addict

We like to use fish stock in our paella. We just have Knorr Fish Stock Cubes, but the real thing would be better!

clutterydrawer

had some creme fraiche going beggin this evening so i swirled a bit of honey through it and put it on some stewed apples...mmmm!

beautiful_ravens

Yesterday I found a pack of stewing steak in the freezer (dated august, of this year I hope :S) anyway, I defrosted it, and today I put it in the slow cooker with 2 onions and some beef stock and cooked for 3 hours. Drained it, put it through a mincer with added old-bread crumbs, bagged it, labelled it and put it back in the freezer as mince for bolognase, pies etc.

I cooked 2 of our many pheasants, cut of the big bits of breast meat which did 'roast' dinner today and will do another meal tomorrow, then picked off the rest of the meat bits, miced with onion and breadcrumbs and back into the freezer (pheasant mince makes a great shepherds pie, this batch will just about make 2 pies!)

I had half a tin of corned beef and some short pastry from last week in the fridge, so made Hunters Rolls - basically made like sausage rolls with short pastry -
finely chop the corned beef,
grate/finely chop any old whole [peeled & cored] apple into it,
2 teaspoons of horseradish cream
salt & pepper
add a little beaten egg to bind,
(you can add chopped walnuts to this, but I dont)
roll up into pastry as for a long sausage roll and cut into smaller portions, glaze with the egg, bake for 20 mins...great freshly made or as a cold snack, or hot/cold with salad.

tomorrow its 'hunting down old freezer veg to make soup' day.

PS my mum gave me her old parsnips, so I cored, peeled and froze them - but will they be useable for anything when I take them out? Roasting? have never frozen parsnips before.