New and scared but so determined

miggy

Have I stunned you all into silence?

Knitty, the pastries are called 'Karpatka'. HTH!

freebyfifty

Oh Miggy, I'm kind of speechless :eek: (which is a rare occurence)

The only thing I can think of is .......

drink the whisky and the damson gin and then who cares what you're eating :rotfl::rotfl:

miggy

freebyfifty wrote: »

drink the whisky and the damson gin and then who cares what you're eating :rotfl::rotfl:

My thoughts exactly.

freebyfifty

Your top shelf is very healthy - where's the chocolate????

Make some nice tropical fruit scones using the mango and apricots chopped up and then smother with Damson jam

or


drink the whisky and the damson gin and move onto the next shelf.


I feel there may be a theme growing here :rotfl:

miggy

Your top shelf is very healthy - where's the chocolate????

In me?

Make some nice tropical fruit scones using the mango and apricots chopped up and then smother with Damson jam

or


drink the whisky and the damson gin and move onto the next shelf.

Spoilt for choice!

I could throw all the fruit into the drinks and give it to myself for Christmas?

I feel there may be a theme growing here :rotfl:

Theme? *hic* What theme might that be?

Lemon_Tree

i lurves lychees so i can do anyone a swap for some tinned toms or sommit.

I'd go with the cous cous and cuppa soup stuff, makes a filling lunch. That's what i've been having at work.

Knitting_Nora

Ooo, what a fab list! *rolls up sleeves* right, let's see what we can do (other than get drunk...):

half jar of dried apple pieces (solved that one - don't know how old they are but they are sweet and nibblesome so the Small Furry and I are demolishing them)

Then that's fine - though you could also pop them in with the dried apricots and dried mango to make a healthy snack (rather than crisps etc).

Half jar h/m date and banana chutney
Next time you have cheese and crackers, load 'em up with some of this - or use instead of pickle in sandwiches, or as a relish with cold meats.

Of course, don't be scared of just bunging it with a jacket spud...

2 bags of chick peas
Bung some in with some of your cous cous, add some of yoru apricots, some red onion/spring onion, bulk out with some brocolli and grated carrot, and voila - weight friendly lunch...

Alternatively, use as the base for a veggie soup or stew...if you have anything close to moroccan spices, then you're laughing!

Also great as 'fillers' with salads etc.

bag of plain cous cous

Excellent alternative to pasta, potatoes, rice etc. Equally lovely as a side to any main meal - especially if you warm it through using hot stock rather than plain water, and add things like raisens, saltanas, or chopped up apricots...

2 x h/m damson jam on unknown antiquity

fresh bread, butter and lashings of jam - add a cup of tea or coffee alongside, and put feet up...

Or why not add it to scones, or sponge instead of strawberry jam...

Miso cupasoups

assuming you aren't going to use them as proper cupasoups, then why not make a bunch of them up with water, bung noodles in them and cook, and bulk out with appropriate veg (pak choi etc), and have them as nice warming soup...

h/m tomato chutney

Cheese and crackers! ooo, or addition to salad, or even nicer...roll out some puff pastry, score out a centre section (with half inch border around the edge), then part bake. Take out of the oven, use the chutney as a sauce base, add cheese (feta, chedder, whatever) and loads of olives, other veg etc and bung back in the oven for 10 mins or so...et voila! sort of pizza...add green leafy salad and you've got a meal there for quite a few.

whisky liqueur miniature

Just drink it and stop trying to test my skills!

Oh, if you insist - rehydrate the apricots in it, and then dunk them in melted chocolate. Leave to cool and set - then pretend that the treat is healthy because it has fruit in it...

dried apricots

Lots already suggested...but to be honest, I think they're a nice change to snacking on choccie etc. Go nice with an afternoon cuppa, and fairly stable energy release.

Or add (with or without the dried mango) to bread and butter pudding instead of the saltanas...

mushroom sauce

Honestly? Just heat up some pasta and add this. Add chicken or ham if you want meat, or general veg (green would work well - beans, peas etc)....

dried mango

Just eat it as a snack - seriously delic as it is!

unknown h/m jam

As with damson jam....and learn to label!

h/m pickled onions (those may not last long)

Seriously, start thinking plowman's lunch - what with these and your chutneys...some fresh bread, cheese and cold meats...nom, nom....

mincemeat (that can go in baked apples - yummy!)

As you say, baked apples, or over baked bananas, or in bread and butter pudding, or you could be radical and make mince pies!

2 jars h/m damson gin
Save it for Christmas (it's not going anywhere) and use it to make lashings of mulled wine.

If you've made it, then why not gift them on with h/m mulled wine kits and instructions?

Howzat?? *slides down the wall in exhaustion*

Knitting_Nora

Lemon_Tree wrote: »

i lurves lychees so i can do anyone a swap for some tinned toms or sommit.

Tinned toms - heat some oil (just a little), throw in some crushed/chopped garlic and fry until just browning...then throw in the tinned toms, add some pepper (ground black if you have it) and reduce down (takes a little while) remembering to stir so nothing burns to the pan. Add in tom puree to taste (or use up the dregs in the fridge)...once reduces down, just add to cooked pasta and eat - quick, cheap and lovely...we call it comfort pasta in my house.

Also works as the base for any pasta sause - add meats, veg etc to bulk out.

miggy

Knitting_Nora wrote: »

Howzat?? *slides down the wall in exhaustion*

That's totally amazing Knitty!

Some great suggestions from both you and LT

Ploughman's lunches for the next few weeks, then - does this mean I ought to treat myself to some nice cheese?

We nearly had cous cous for tea as we eat it often but I've got lots of the flavoured varieties so we've been having those. I think it will be great with stock and some olives and tomatoes, thanks for all that!

Do you know if the chick peas could be soaked, cooked then frozen in batches so I could make humus (I might learn to spell it too)? I love it with red peppers in and it would be handy to take to work - just not in an industrial-sized portion.

I think the soups will be going to work with me too.

The only real criticism is about saving the damson gin for Christmas - too far in the future and besides, if I finish this lot, I can make another batch!

Knitting_Nora

miggy wrote: »

The only real criticism is about saving the damson gin for Christmas - too far in the future and besides, if I finish this lot, I can make another batch!

Yeah...struggled with that one as I hate (seriously) gin of all kinds... But seriously think about the gift idea if you make the stuff yourself - check the BBC recipe guide/maker for inspiration on the mulled wine aspect. Would sell well, I suspect....

On the chickpeas...not done it myself, but yep, they can be prepped and frozen. Apparently making hummus is the best use for frozen ones as the process changes the texture a little, so not as nice in their 'natural form'. Ooo, hummus, roasted peppers and watercress in tortilla wraps.... *dribbles*