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

Flat_Eric

zippychick wrote: »

carrot and lentil soup - started out with the onions.

Butternut roasted and made into soup!

Fritatta/omelettes

savoury rice

egg fried rice with various veg

minestrone soup

roasted parnips and carrots with main meal (brown sugrr and butter)

Apple crumble

lime and tequila ha ha

lime cheesecake? or slice and freeze - instant flavoured ice

Some sort of stirfry

Thank you very much zippy chick. much appreciated. :j:j I have been ill all week so I think all of the above still remains in my fridge ! but I hope, if I feel up to it, making a nice wholesome soup tomorrow.

skaps

My plan for tomorrow is to make my new weekly food list and make some bread and soup for lunch during the week. Does anyone know the best way to store bread that you have baked yourself? As im going to make enough rolls for Monday and Tuesday. Also can you freeze rolls once they have risen or do you freeze them after you have cooked them?

furndire

I'd freeze them before cooking. Dough is always useful for pizza as well as it doesn't take too long to defrost in a warm place.

msb5262

Hello Skaps,
My parents bake all their own bread. They store it wrapped in a tea towel, inside the bread bin.
Try not to refrigerate bread as it seems to make it taste stale.
HTH
MsB

skaps

Thanks msb5262. Great tip.

zippychick

msb5262 wrote: »

If you don't have or can't get clips, try using clothes pegs - they work fine if you twist the bag hard first!

I have a pack of clothes pegs which i use to keep all my baking stuff shut, plus frozen v eg in the freezer, and fridgey stuff

Flat Eric - no problems. Hope you feel better soon!x

bev97

Just came across this thread a few days ago and its inspired me to be more inventive and creative with my cooking. Can't believe what I throw away:o.
Anyway, I thought I might add a tip of my own.
When I have some over ripe bananas to use up I make a dish called hot bananas - the kids like it for breakfast or for a pudding.

Here goes.......

HOT BANANAS

Melt a knob of butter in a pan
Add the slices of banana (I usually cut them quite thick so the bananas keep their shape) Cook for a minute or so
Add about 30-50ml of orange juice (from carton or freshly squeezed - it's up to you) Cook for another minute
Finally sprinkle a small amount of ground cinnamon over the bananas -and thats it!

It tastes delicious and you can vary the amount of juice and cinnamon to suit your taste.

jennet1

I used up 1 portion of mushy peas by blitzing it into my pasta sauce (tinned toms, 1/2 onion, garlic, glass of wine, herbs) and added some leftover haddock, had this on top of spaghetti lovely!

skaps

Great tip jennet1 need to remember it next time i make pasta.

I have mint sauce to use up and redcurrant sauce, any ideas?

msb5262

Hello again Skaps...we must stop meeting like this!

Mint sauce - combine with natural yoghurt to make that divine dip/sauce you get with poppadoms in Indian restaurants.

Redcurrant sauce - freeze? Perhaps in ice cube tray, then pop them out and store in a bag with a clip/clothes peg?

MsB