Quick questions on ANYTHING (see first post for Freezing, Reheating, Slow Cooker, +)

trying-very-trying

1) you could use tomato puree, if you have it, and add some extra water.
2) you can freeze butter, or make your own garlic butter.

trying-very-trying

Actually, I was on the phone, so couldn't type much.
I usually make my pasta bake with dry pasta, a tin of condensed soup, and some cooked chicken, bacon, sweetcorn and mushrooms( any combination or all) at least 1 tin of water or 2 of water depending on how much pasta I've used, then bung it in the oven for about half an hour. Top off with a mix of grated cheese and wholemeal breadcrumbs and bung it under the grill.

Skint_Catt

Thanks TVT - I am going to make garlic butter and buy part baked baguettes instead of pre-made garlic breads but I won't use the whole block - I'm glad its freezable!

belfastgirl23

Jamie oliver's has a pasta bake in his italy book. Don't have the recipe to hand but it's basically pasta mixed up in a tomato sauce and layered with fresh mozzarella and then baked in the oven for half an hour. Was yummy too

Sunnyday

Can uncooked muffin mix be frozen?

Anyone know? i don`t want to waste it but won`t be cooking anymore today.
SD

juliejim

Where's the thread on making stock? I've followed a couple of links from the SC index and they're both dead links.

Thanks

Savvy_Sue

trying-very-trying wrote: »

1) you could use tomato puree, if you have it, and add some extra water.

Or you could just leave it unblitzed: I always do ...

And you could make the extra garlic butter and then freeze that, as long as you're sure you won't want the de-frosted butter for anything which won't want to be garlicky ...

catkinq

Skint_Catt wrote: »

Thanks TVT - but what could I do if I couldn't 'blitz'? I don't have anything to blitz with!

it will taste fine if you leave it lumpy - otherwise force through a seive (pour into a seive over a bowl and swqash the lumps through with the back of a big spoon).

Penelope_Penguin

juliejim wrote: »

Where's the thread on making stock? I've followed a couple of links from the SC index and they're both dead links.

Thanks

Here's one!

Penny. x

whatatwit

Skint_Catt wrote: »

Thanks TVT - I am going to make garlic butter and buy part baked baguettes instead of pre-made garlic breads but I won't use the whole block - I'm glad its freezable!

Skint-catt, if you see any reduced french sticks in Asda/tesco, usually 5p or 10p, get those, cut slits in and butter with the garlic butter. You can cut each baguette to whatever size.
Wrap in foil and freeze.
I then bake from frozen wrapped in foil for a bit, then unwrapped to crisp up. The steam makes even the stalest baguette soft inside.;)