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

freebiequennie

butterfly72 wrote: »

You can make stock from peelings?!?! :eek: I never thought of that! Sorry to be thick, but which veggie peelings do you use? Also, just thought, aren't all the pestacide toxins in the skins and thats why you need to peel carrots ect?

i never peel veggies only wash them off.

i do peel potatoes for mash only coz hubby doesnt like skins in his mash otherwise in with the skins as well

23rdspiral

you may like to know that co-op fresh custard, that was suposed to be used before xmas but got lost in the fridge, tasted good last night and we're not ill ! (- though i did make sure it boiled.)

canidothis

Im making ice-cream! Leftover brandy custard mixed with a bit of lo xmas pud and a slice of xmas cake, all mixed together in a tupperware and I just keep trotting out to the freezer to give it a good stir everynow and then. Mind you I keep tasting it and its so yummy there might not be any left when it should be frozen!

Patchwork_Quilt

White_Boots wrote: »

Hi everyone. I'm going to try really hard this year not to throw food away. I'm pretty good already but I do throw a few bits occasionally and have decided this has to stop! I had some friends over for a fondue last week and have used the leftover cheese and veg but I still have a bag full of cut up chunks of french bread. They are now slightly stale but I'm sure they could be used for something. Does anyone have any ideas? Thanks for your help.

I think you float toasted chunks of French bread in onion soup That's a fairly economical meal

cazziebo

Made some fudge sauce to go with some crumble (had to use up some fruit and some cream :A )

Question is - Can I freeze leftover fudge sauce? Made from cream, butter and sugar - don't tell the treat police!

Patchwork_Quilt

Our leftover meal today was risotto. I made some chicken stock out of three wings left over from tea on Saturday and bunged some carrot (unpeeled) and onion in it. It was going to be soup until I found some risotto rice at the back of the cupboard. I added some wine from the freezer and a few peas. Then we grated some cheese over it. It was quite tasty.

EssexHebridean

cazziebo wrote: »

Made some fudge sauce to go with some crumble (had to use up some fruit and some cream :A )

Question is - Can I freeze leftover fudge sauce? Made from cream, butter and sugar - don't tell the treat police!

Can't see why it wouldn't freeze - might need a good beat together to recombine once defrosted but should be fine other than that. I have some toffee sauce in the freezer made with evaporated milk and that's been fine.


MrEH rescued the fudge that refused to set and scraped it out into a jar earlier - it's now back in the fridge and I will probably make a chocolate cake over the weekend and use it as a filling. MrEH wants to spread it on toast! :rolleyes: There is half a tin of sweetcorn in a plastic pot in the fridge - I'm making soup tomorrow night though so it can go into that. Half a loaf of rapid baked bread from the weekend will probably be toasted to go with the soup.

Olliebeak

Found some 'hidden trimmed celery sticks' (should have been used before 27th Dec) that I had been planning to fill with 'philly/garlic cheese' :drool:. I turned them into some celery, potato and onion soup. No recipe as such - just 'sweated' the celery, onion and cubed potatoes in veg oil till softened. Added some veggie stock to cover and dried mixed herbs; brought to the boil and simmered for about 30 mins. A quick 'whizz' with the blender and then seasoned with celery salt and white pepper.

Tastes rather delicious and will do tomorrow's lunch with croutons (cubes of rather stale SmartPrice Wholemeal bread quickly fried in oil with some garlic).

carrie_grace

janb5 wrote: »

Numptie, your wife may like to try cutting slices of lemon and open freezing them ready for hot lenon drinks or ` ice and a slice` in the summer! Open freezing means they dont stick together.

I cut lemons into eighths and freeze them. Each day I use one in hot water for a first-thing-in-the-morning drink and/or one in cold water for a day-long drink that is continuously topped up. Either way, the used lemon wedge is then boiled in the kettle and left there as long as possible to keep limescale at bay. In fact this actually gets rid of existing limescale as well.

chocolatepennyfarthing

[Found some 'hidden trimmed celery sticks' (should have been used before 27th Dec) that I had been planning to fill with 'philly/garlic cheese' :drool:. I turned them into some celery, potato and onion soup. No recipe as such - just 'sweated' the celery, onion and cubed potatoes in veg oil till softened. Added some veggie stock to cover and dried mixed herbs; brought to the boil and simmered for about 30 mins. A quick 'whizz' with the blender and then seasoned with celery salt and white pepper.


Have lots of baby new potatoes and celery to use up, was thinking of putting them with celery, onion, veg stock and various herbs in slow cooker, then blitzing for soup.

Has anyone used potatoes without peeling for soup? would be much easier than having to peel them all.
[/quote]