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

Primrose

elyphant - I hate chucking things out but quite honestly, if your crumble has been in the fridge for that long , I'd bin it, even if it hasn't gone mouldy. The crumble topping will be pretty stale by now and I wouldn't think that even re-heating it to crispen it up will improve matters.

macpep1

Hello everyone, hope you don't mind me jumping on here, am fairly new to MSE but loving it, having done my first meal planner last week and all this weeks meals in the freezer :money: . I now have left over, loads of carrots, some celery, about 3 large leeks, any suggestions what I can do with it? I have plenty store cupboard stuff and herbs etc, tried the cooking by numbers thing but TBH didn't find it much help. I am rubbish when it comes to inspiration although I had the ends of a BM loaf last week and was just about to throw it out and got the processor out and made breadcrumbs which then went onto become chicken nuggets

My DS Will Not eat any veg just like his daddy :rolleyes:! Me and DD love our veg.

TIA :T

funkymonkey849

macpep1 wrote: »

I now have left over, loads of carrots, some celery, about 3 large leeks, any suggestions what I can do with it?

I would make vegetable soup, or stick them in a casserole. You could make some soup and then freeze portions, carrot and lentil or leek and potato, or just chuck them all one one big soup!

Or make a vegetable gratin - cook the veg and cover with cheese or tomato sauce, top with breadcrumbs and some grated cheese and grill.

Use the carrots in carrot cake

Leeks are nice in macaroni cheese, chop them into chunks and steam them, then mix in with the sauce

macpep1

funkymonkey849 wrote: »

You could make some soup and then freeze portions, carrot and lentil or leek and potato, or just chuck them all one one big soup!


Use the carrots in carrot cake

Nobody a lover of mac cheese except me so think I will go for soup to freeze and carrot cake, as my DD loves that and it would be an ideal lunch box thing, off to look for recipes now thank you :T

zippychick

Rachel Allens carrot cake is delicious and so easy to make! If you scroll down here

Frugalista

Have just made a lovely, tasty Mushroom bake out of a tired looking punnet of mushrooms, breadcrumbs and cheese (plus a few odds & sods) - very economical :money:.

Now I'm trying to use up a large pack of tomatoes that are starting to go soft. I have found a recipe I like the sound of but it says to use goats cheese (soft or hard). I don't eat goats cheese so don't really know what it is like (texture-wise) or how it tastes .

Anyone got any ideas what I can substitute? I've got feta, mozarella, Monterey Jack, cheddar, a pack of Boursain, a pack of Philadelphia, Wensleydale and some soft blue cheese. So far, I'm thinking maybe the feta or Wensleydale - but both are a bit mild and I'd always understood that goats cheese was quite "tangy" .

The recipe (roughly) is basically tomatoes fried in a little olive oil then layered with the crumbled goats cheese and topped with breadcrumbs, parmesan and pine nuts.

Thanks in advance .

Mags_cat

Frugalista wrote: »

I've got feta, mozarella, Monterey Jack, cheddar, a pack of Boursain, a pack of Philadelphia, Wensleydale and some soft blue cheese.

Cor! You could open a shop

(Sorry, no idea about what to replace the goat's cheese with, I just wish I had the contents of your cheese shelf!)

Frugalista

Mags_cat wrote: »

Cor! You could open a shop

(Sorry, no idea about what to replace the goat's cheese with, I just wish I had the contents of your cheese shelf!)

LOL!! :rotfl::rotfl::rotfl: It does look good doesn't it - all bought when on offer and with long use-by dates. We usually have one night a week when we just have cheese & biscuits for dinner - hence the variety .

patchwork_cat

Frugalista wrote: »

Have just made a lovely, tasty Mushroom bake out of a tired looking punnet of mushrooms, breadcrumbs and cheese (plus a few odds & sods) - very economical :money:.

Now I'm trying to use up a large pack of tomatoes that are starting to go soft. I have found a recipe I like the sound of but it says to use goats cheese (soft or hard). I don't eat goats cheese so don't really know what it is like (texture-wise) or how it tastes .

Anyone got any ideas what I can substitute? I've got feta, mozarella, Monterey Jack, cheddar, a pack of Boursain, a pack of Philadelphia, Wensleydale and some soft blue cheese. So far, I'm thinking maybe the feta or Wensleydale - but both are a bit mild and I'd always understood that goats cheese was quite "tangy" .

The recipe (roughly) is basically tomatoes fried in a little olive oil then layered with the crumbled goats cheese and topped with breadcrumbs, parmesan and pine nuts.

Thanks in advance .

WOW that is a serious amount of cheese, let me at it! I would have thought that anything that melts nicely or goes soft would work well, also maybe a bit of bite, blue cheese?

MrsBartolozzi

Frugilista, I would probably go with the feta, I find it's quite salty and so a strongish flavour which would go quite well with the sweetness of the tomatoes. Maybe dot a few small bits of blue cheese in too?

On the other hand, in my experience feta doesn't melt well, whereas goats cheese would hmmm.:think: Maybe thinly slice the feta rather than in chunks?