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

catznine

Brandy butter I have frozen successfully, think it depends on the alcohol content though! The lot I made this year has far too much brandy in lol so not sure it will work this time.

Cream is a bit more complicated as only cream containing more than 35% butterfat will freeze successfully, so double cream, whipping cream and clotted cream will freeze well but single cream (with 18% butterfat) and soured cream (with less than 35% butterfat) will separate when it is defrosted.

According to my freezer book you should only freeze really fresh double cream and to prevent it separating the cream will need to be partially whipped or have 1 tsp sugar added to each half pint cream. Pack in a rigid container allowing 3/4" headroom. Could also freeze into ice cube trays for single portions. You can also if you have the time pipe the whipped crem into rosettes and freeze on a tray. Store for 3-4 months.

Clotted cream can be frozen in it's retail container, just pop container into a rigid container, seal and label and freeze. Should store for up to 12 months.

Whipping cream - freeze as double cream but store for only up to 2 months.

If the cream is out of date then personally i don't take a risk but that is my personal decision! I go by the use by dates but not the best before dates. Try the smell test, if it smells wrong then bin it!

[Deleted User]

Moll wrote: »

thanks fo this idea buddingblonde . have leftover mash from dinner tonight . so this will do this for us for dinner tomorrow

I always make sure that all of my potato's are used up buy boiling and mashing them, then open freeze them in ice cream scoop size balls.Once frozen just bag them up and there ready for re-use whenever.5 mins defrost in m'wave and soft enough to top a sheps pie or a bit longer to eat with main meal.I have never thrown a spud out since I had my freezer over 30 years ago.Waste not want not

wendall

Hi i used to throw all sorts out but tend to try and use them, i need help though please, i have a full bag of carrots left and am not so keen on them just wondered if anyone had a recipe for a soup that won't taste too much carroty back to work tomorrow so thought i could make the soup to have for my luches for rest of week.

Primrose

wendall wrote: »

i have a full bag of carrots left and am not so keen on them just wondered if anyone had a recipe for a soup that won't taste too much carroty back to work tomorrow so thought i could make the soup to have for my luches for rest of week.

If you've got any red lentils, grate up some carrots and chopped onions and make lentil soup as the grated carrot virtually disappears in the simmering and the lentils have a completely un-carroty taste. If you can't face four days of the same tasting soup, after a couple of days stir in a tiny amount of curry paste or coriander powder, which will give your soup an Indian taste.

If you've got any white or red cabbage in the house, you can, of course, grate your carrots up and turn some of them into a tasty home-made coleslaw which can include chopped celery, apple or nuts.

mardatha

Ideas please - got a very sad looking cabbage and a plate of leftover mash. How can I combine these with bacon or liver, to make something that looks like it was meant ? LOL ( if he thinks its leftovers he wont eat it !)

FudgeCake

mardatha wrote: »

Ideas please - got a very sad looking cabbage and a plate of leftover mash. How can I combine these with bacon or liver, to make something that looks like it was meant ? LOL ( if he thinks its leftovers he wont eat it !)

Bubble and squeak?

Primrose

mardatha wrote: »

Ideas please - got a very sad looking cabbage and a plate of leftover mash. How can I combine these with bacon or liver, to make something that looks like it was meant ? LOL ( if he thinks its leftovers he wont eat it !)

Yes, I'd definitely go the Bubble & Squeak /Colcannon route.
Shred the cabbage finely, cook until soft and mix in with the mashed potato, some fried onions & some melted butter to make it all stick together. Then fry as little rissoles in a frying pan until nice and crispy on both sides. You can also mix in some grated cheese if you want to make it more savoury. Delicious with grilled bacon. Just call it Bacon with savoury rissoles :rotfl:

gailey_2

well hubby had a sniff and both seemed fine.

used large pot to make jamie olivers truffle mix just cream warmed up, knob of butter and melted bar of choc setting in fridge for laters.

got small pot going to do creamy mushrooms as got loads of reduced mushrooms at 10 couldent resist. wondering if creamy mushrooms would freeze well in a tub.

The brandy butter dated the 4th but cant think of waht to do with it guess could risk freezing if you think ok.

With the cream mines double says needs to be whipped before frozen.

Right got some camberet cheese in date but needs to be used up any recipie ideas.

Got some stilton which trying to make butternut squash and stilton soup.

leftover tomatos and peppers thinking soup also.

hannah:-)_2

Arrggh I've lost my place! Have been reading this thread through from the beginning from time to time and have forgotten where I'd got to. Oh well, off to search

betterlife

just using up last weeks chinese leftovers that i had in the freeze