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

Horace

Thanks everyone for the tips on what to do with this bloomin' cheese, I am not a huge fan of it at all so I wil incorporate it into some recipes as suggested (anything to get rid of it):D

:beer:

frazzmunch

Have decided to plan the week so that i have no food throwing...there is always the possibility of leftovers from the leftovers but they will do for lunches!! This is the weeks menu:

Sunday - Sardinian Lamb, Yorkshire Puddings, Cauliflower, Green Beans and Mashed Potato

Monday - Pasta in Sardinian Lamb Sauce & Salad

Tuesday - Scotch Broth and Dumplings

Wednesday - Shepherds Pie & Veg

Thursday - Tuscan Bean and Lamb Soup with Polenta Slabs

Friday - Roasted Onions with Lemon Rice

Saturday - Lasagne & Salad

Today, i am cooking sardinian lamb..recipe to follow...before i did it this time though, i cut a slice off the end of it about an inch thick and kept that to one side.

1 leg lamb
2 cloves garlic
few sprigs rosemary
salt & black pepper
4fl oz olive oil
1 onion
1 tin tomatoes

make slits in the lamb, fill with sprigs of rosemary and slivers of garlic. rub with salt pepper & oil. heat rest of oil in pan which is hob & oven safe. brown lamb all over, add finely sliced onion and chopped tinned tomatoes. cover with a tent of foil and cook in the oven for at least two hours a gas 3/170c/350f. baste occasionally adding a little water if sauce is becoming too dry.Once cooked, remove lamb from sauce and serve with mashed potatoes, veg & gravy.

With the sauce that remains... warm the sauce and add to cooked pasta for another meal when served with a salad.

I am making stock from the lamb bone...i have put a couple of carrots (they had seen better days!!) and an onion into a stockpot with some oregano i had lurking, a couple of bay leaves, a sprig of rosemary from the garden, some roasted garlic cloves i had in the fridge, the fat from the lamb i cut off the leg and some black peppercorns with some water and will add the lamb leg bone when the lamb is cooked..i will leave that cooking for several hours reducing then strain.

With the lamb I reserved, I chopped an onion and some carrots and sweated off in olive oil. i diced the lamb and added to the pan until brown, added some chopped potatoes and dried mint, sauted for a couple of minutes then added the remnants of a bottle of wine (about half small glass full). I added about half a litre of vegetable boullion and left to simmer for a couple of hours. Once the meat is tender, add a handful of pearl barley and some of the homemade lamb stock and cook until barley soft..adding more stock if necassary. Serve as either a 'scotch broth' soup with homemade bread or add dumplings for a lamb casserole!!

With the mashed potatoes, vegetables and lamb i have left from the roast I will make a shepherds pie for another meal.

i will make a tuscan lamb and bean soup with the remaining stock and lamb. I have some roasted baby tomatoes with thyme and some cannellini beans in the freezer, so I will saute some chopped onion and garlic in some olive oil, add the remainder of the oregano and lamb stock, blitz the tomatoes and add to the onions along with the cooked lamb and cannellini beans and warm through. Serve with bread or over polenta.

For roasted onions, slice red onions in quarter inch thick slices horizontally and lay flat in a dish. Mix together some olive oil, coarsegrain mustard, maple syrup, black pepper and some honey with a splash of balsamic vinegar and water and pour over the onion slices. Roast in a medium oven for about 30 mins. Serve with lemon rice..heat some oil in a saucepan, add some finely chopped onion and cook until translucent, add some rice and cook for a minute. add some vegetable stock, lemon peel, lemon juice, thyme salt and pepper. bring to boil over high heat, then reduce, cover and simmer until liquids absorbed and rice tender about 12-20 minutes depending upon what rice used. when cooked stir in a good handful of fresh herbs of your choice..I like to use either mint or basil.

Lasagne is already in the freezer from some i made weeks ago!!

Gers

Here's an interesting article from Jonathon Maitland - but please heed his warning in the final paragraph!

http://www.dailymail.co.uk/health/article-1024879/The-best-challenge---One-man-boldly-goes-use-dates-food.html

highland_fling_2

Hi,
just finished Sunday lunch and we had boiled cabbage. Due to the fact that I have been reading this thread avidly I saved the water it was boiled in but now I don't know what to use it for or indeed if it is reusable.
Dessert was a triumph, made a rhubarb crumble with fruit given to me from someone who has an allotment. By the way he said that people in allotments usually grow too much rhubarb and are happy to share, or they sometimes split the roots and throw them on the compost heap where they grow very happily and produce more fruit, which really doesn't belong to anyone. So if you live near an allotment plot, take a wee walk down and I am sure if you are polite and ask someone for permission it would be o.k. to help yourself to this bounty.

Chris25

highland_fling wrote: »

Hi,
just finished Sunday lunch and we had boiled cabbage. Due to the fact that I have been reading this thread avidly I saved the water it was boiled in but now I don't know what to use it for or indeed if it is reusable.

....................basis for soup, gravy or stock. Keep it in the fridge and use within a couple of days. or put it into ice cube trays and freeze.

Chris25

bertiebots wrote: »

OOH thanks for this I have loads of cooked chick peas taking up space in my freezer :j I went a bit mad one day and cooked a large bag -chick peas everywhere!!I had soaked them overnight and they were trying to escape from the kitchen when I got up!!lol ......and I love to have something to nibble iykwim:rotfl: :rotfl:

I did something a bit similar.......was just putting some pasta into a saucepan when the phone rang and frightened the blooming life out of me and I tipped virtually the whole packet into the water. :rolleyes:

So after we had pasta bake for dinner that night, we had pasta salad the next day for lunch, chicken with pasta for dinner and left over bolognaise mixed with the pasta and put into the freezer. :rotfl:

Primrose

Highland fling - depending on how much vegetable stock you have, it can also be stored in clean empty one pint plastic milk bottles and frozen. This kind of vegetable stock is useful as a base for making any home-made vegetable soups such as minestrone, etc. although you will probably need to add a stock cube as well

gpjuicer

Hi, I dont throw out much but always seem to waste carrots, have drawer full of sad looking carrots in the fridge, any ideas ??

Beccatje

We had Macaroni for tea today
Was great!
Got a good portion of sauce left... which I for once didn't mix in with the macaroni like I usually do but left it on the side to put on top on the plate. This leaves the leftover easier to freeze.

It also leaves the plain macaroni leftover available to try my hand at Macaroni pudding!
Yes I did sneakily cook a wee bit more than i thought we actually needed for that purpose.. :rotfl:

For dessert I had located a few sad looking apples in the bottom of my fridge. Nobody will eat them when they have a little wrinkle here and there.
So peeled and cut them into little pieces. Stuck them in a pan, added sugar and cinnamon. Also had half a jar of apple sauce sitting in the fridge (it comes in huge jars here in holland) and experience teaches me that will get forgotten about and go fusty before we next eat apple sauce... so in it went.

added a bit of water..

simmered for half an hour or so.
Neighbour came over asking what the heck that delicious smell was that was drifting across the garden...

Thickened the apple mixture up with a bit of flour.
Made a quick crumble dough. (flour, sugar, butter) crumbled over the apple mix, and bung it in the oven.

It is the single most favorite dessert in this house!! (I serve it hot with a helping of cold custard)
kids asked me what the occasion was! :T :T

I scooped a wee bowl out and took it to the neighbour. She's in love with me now... :rotfl: :A

Ofcourse I diddn't tell anybody that the occasion was a need to get rid of some leftovers....

:rotfl: :rotfl: :rotfl:

Beccatje

Talk about macaroni pudding..
the recipe calls for a shot of brandy.
Now I don't have brandy in the house and don't wanna go and buy some just for this as i don't drink the stuff normally.
Do you think Whisky will do the trick?