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

[Deleted User]

My DD gave me the left over from the sunday beef joint and I made five individual cottage pies for the freezer with it.There was also some cold roast potaoes left with it and I chopped them up with a handful of frozen onion and peas and a little sweetcorn and fried them up. Mixed up two eggs and poured over the top and cooked until set .My DD and I had it for lunch today with some salad.It was delicious .

headoutthesand

Annie021063 wrote: »

Can I refreeze bread?
Defrosted freezer today and simply didn't have the room to put a granary loaf in the other freezer - it was the cheapest option to leave out.
Am miffed to throw it away - any suggestions?

I got a book from the library today with a fab recipe in it for rubhard and bread pudding. It is in The Ration Book diet....

1. Spread the bread with jam
2. cut 6 sticks of rhubarb into 1 inch and stew them until almost tender
3. strain the rhubarb, but keep the water, placing them at the bottom of a pie dish
4. cover the fruit with a layer of bread-and-jam. Add a layer of fruit then another layer of bread
5. pour the rhubarb liquid over the dish and leave for 1/2 hour
6. mix some custard powder with a little milk to make 1/2 pint and pour over the dish
7. bake in a moderate oven for 20mins
8. serve hot or cold

Hope this helps incase you can't refreeze

Annie021063

headoutthesand wrote: »

I got a book from the library today with a fab recipe in it for rubhard and bread pudding. It is in The Ration Book diet....

1. Spread the bread with jam
2. cut 6 sticks of rhubarb into 1 inch and stew them until almost tender
3. strain the rhubarb, but keep the water, placing them at the bottom of a pie dish
4. cover the fruit with a layer of bread-and-jam. Add a layer of fruit then another layer of bread
5. pour the rhubarb liquid over the dish and leave for 1/2 hour
6. mix some custard powder with a little milk to make 1/2 pint and pour over the dish
7. bake in a moderate oven for 20mins
8. serve hot or cold

Hope this helps incase you can't refreeze

Thanks very much for this, I have tons of Rhubarb in freezer from last years crop (we have allotment) I will make a few and freeze them, rhubarb we have is not cooked so I can defrost and cook along with bread. Great recipe thanks again.

headoutthesand

No problem

Should also add that the bread goes jam side up.

It looks delicious....and it's the easiest recipe in the book.

I got 3 books out today so hopefully between this thread and the books we'llbe having all sorts of things

purpleivy

Have made a lowfat spicy apple cake, but it's rather underdone. Have zapped in the microwave but it doesn't seem to have done much good. It won't get wasted, but I was hoping I could recover it a bit! Will have to put in pieces in the freezer as I think it would go mouldy as it is now.

EssexHebridean

Re Cherry toms - they can often be bought cheaply (a big scoop for £1 or so) from the veg stalls on the market. We spread them out on baking sheets, drizzle with olive oil and sprinkle with dried herbs, pepper and a little salt. Bake in a very low oven (almost as low as it will set) for at least 6 hours or overnight. They can then either be blitzed to a puree for a smooth pasta sauce or packed into jars (along with the oil) and stored in the fridge until needed for sauces, pizza toppings etc. Delicious!

I'm going to have to throw out a rather slimy bag of spinach I'm afraid. Meant to use it last week but never got around to it, and then we were away over the weekend. It's really not usable now! I do have some mangos to use up though so I think I shall puree those - they can then defrost and make smoothies or fruit to go with yogurt. Also brought back some rhubarb from Mum-in-law's yesterday - she grows loads of stuff and it's rare we don't come back with a food parcel! That'll get stewed tomorrow with any leftover apples and make p[udding for a couple of nights with some yogurt.

Right - off to do a fridge-surf to see what else needs using! :eek:

Olliebeak

Annie021063 wrote: »

I totally agree. I have just boxed up 2 small portions of mash that I would normally have chucked. I have boxed up 3 small portions of chicken casserole. Now what do I do with a chicken carcas? It was a frozen chicken which I cooked and have dissected for salads etc but I feel I should maybe do something with the carcas but I am concerned about re-heating it. Any suggestions?

There was a suggestion on here a while back about putting chicken carcasses into a polybag and storing in the freezer till you have about 3 of them (I break them up to save space). Then make a pan of chicken stock out of them.

I did it recently using my SC - also added a couple of quartered onions. I got 2 litres of good chicken stock that went to jelly when strained and cooled down. This was then divided into two batches and put into old ice cream tubs and frozen. Next time I do chicken casserole, I'll use one of them instead of water/stock cubes. Might need to use them both if I'm using the slow cooker.

sandy2_2

Annie021063 wrote: »

Can I refreeze bread?
Defrosted freezer today and simply didn't have the room to put a granary loaf in the other freezer - it was the cheapest option to leave out.

Yes It's one of the things you can refreeze

Olliebeak

sandy2 wrote: »

Yes It's one of the things you can refreeze

Many thanks for that one, Sandy:T! That's a new (and useful) one to me .

kippers

purpleivy wrote: »

Have made a lowfat spicy apple cake, but it's rather underdone. Have zapped in the microwave but it doesn't seem to have done much good. It won't get wasted, but I was hoping I could recover it a bit! Will have to put in pieces in the freezer as I think it would go mouldy as it is now.

That sounds lovely...can you post the recipe pls?