Don't Throw Food Away Challenge 2012

Wellyboots6

flutterbyuk25 wrote: »

Any suggestions for what to do with some garlic roule (soft cheese thing)? Somehow ended up in my fridge, no idea why as I don't like soft cheese! I know I could add it to pasta but I prefer a tomatoey pasta sauce to a cheesy one.

Needs to be vegetarian please.

Cheers x

Use it as a filling to filo pastry parcels? Maybe with some veg too?

Spread it on to ready-made puff pastry sheets and then top with tomatoes and basil and bake?

I would have immediately gone for the pasta option!

DundeeDoll

wow I love this board. Here's another challenge. Cold coleslaw in this weather does not appeal and it's just gone past its sell by so needs using up quick. Any suggestions?

VfM4meplse

DundeeDoll wrote: »

wow I love this board. Here's another challenge. Cold coleslaw in this weather does not appeal and it's just gone past its sell by so needs using up quick. Any suggestions?

In a hot baked potato?

Personally I would make overfilled sandwiches with a strong cheese and plenty of black pepper, served with handmade crisps for a great snack meal. I could demolish a round right now.

I had to throw away 4 small plums this morning, they had been hanging around for a month and were never going to ripen .

VfM4meplse

flutterbyuk25 wrote: »

Any suggestions for what to do with some garlic roule (soft cheese thing)? Somehow ended up in my fridge, no idea why as I don't like soft cheese! I know I could add it to pasta but I prefer a tomatoey pasta sauce to a cheesy one.

I'd probably keep it simple and have with crackers, pickle, and serve with grapes, dried fruit and walnuts.

starbee

sunset_gold wrote: »

They will be fine, I made custard this week with 2009 custard powder to go on top of the last of the carrot cake and fruit cake for dessert, we're still alive and kicking, I never look at sell by dates anymore, just use my nose and eyes and if still not sure, a little taste will tell you.

Been lurking for a while; have been teaching / convincing;) DH for the last 17 :eek: years to pretty much ignore sell by / use by dates. Having a MIL who is obsessed with use by dates takes a lot of patience, esp. when there is no understanding of them! I worked for a large food manufacturer a while ago, testing the chemical & microbiology aspects of foods over time, and running 'shelf life' trials. Most of the dates assigned, particularly for short life items like ready meals are based on the the manufacturers requirements in terms of shipping & stock rotation. The rest really is common sense, as well said above! If it looks, smells or feels dodgy, then it probably is. The main other thing to be careful of is some bacteria can produce toxins, which heat won't destroy, but probably not a problem in many cases. We're still alive & kicking!!

JARUS

Not a good Feb so far

Throw outs
Lettuce 2 whole packs bistro lettuce 1.30
1/2 pack little leaves 25p
Grapes 15p

now the really bad news
I was given some beetroot before christmas and decided yesterday to make beetroot and chocolate brownies- bad idea nobody liked them so although I was given the beetroot I wasted all the other ingredients as they have gone in the bin £2.23
Then when I was adding up how much they cost I burnt (black smoke alarms and everything) my toast - bin again 12p

Grand total £4.05 an we're only on the 5th.


On a very positive note

Passata - only needed 3tbsp for a recipe so rather than leaving the rest lurking in the fridge then throwing it out I put it in an ic cube tray - one cube = 1tbsp and froze it.

DS eats choc chip w**tabix for breakfast always lots of crumbs which usually go in the bin. I have now found 3 recipes to use them up. I think I have written this already.

Friday I made to much tagliatelle for tea, rather than putting it in the bin I saved it. We ad it for tea last night. Fried it in butter, with sweetcorn, philly cheese, frozen sweetcorn, pancetta served it with salad and sprinkled with grated parmesan. Delicious. DS said it is his favourite meal full of all the things he loves!!!

Bye for now xx Now off to update my signature

Mrs_Veg_Plot

flutterbyuk25 you have reminded me that I have got 3/4 of a tub of soft cheese in the fridge. Will go and alter my meal plan now to ensure it is used up this week. Will have it stirred throughpasta with onions, mushrooms and little bits of crispy bacon

Oscar_the_Pug

Hi Kittywight

I know it's no use to you now, but the Philadelphia website has loads of recipe ideas for using it up - and you can filter it by other ingredients too. I had some to use up yesterday and decided to make cream cheese and chocolate brownies (not a Philly recipe - can't remember where I got it so I'll reproduce below).

Cream cheese chocolate brownies

You make this in 2 separate bowls at first, a chocolate one and a cream cheese one, so I've kept the ingredients separate.

Chocolate mixing bowl

120g chocolate melted
90g butter melted (I whack the butter and chocolate in the microwave together for 60 secs before adding the other ingredients)
120g sugar (any type, even good old granulated will do)
2 eggs plus 1 egg white (you need the yolk of the other egg in the other bowl)
75g flour (again either plain or self raising works fine)
15g cocoa powder
80g chocolate chips (though I usually use a 200g bar of chocolate and melt 2/3rds and chop the rest finely for this)

Method - dead easy, you just beat in the dry ingredients and eggs into the melted chocolate and butter mix and pour into a greased brownie tin. Line it with foil or baking parchment if you're worried it might stick.

Then move on to the cream cheese bowl

Around 200g cream cheese
75g sugar (again any type, but white sugar will keep the mixture nice and pale)
1 egg yolk
1/2 teaspoon vanilla extract

Beat all ingredients together (small lumps of pure cream cheese won't matter - this is a very forgiving recipe). Dollop the mixture over the chocolatey mixture and then swirl through (I like leaving quite big areas of cream cheese for the flavour contrast).

Bake in a medium oven (180 or so) for about 30 mins before checking. If it seems relatively set on top, but has a bit of wobble then feel free to take it out - gloriously gooey!

Because you can measure most of the ingredients either by eye or using only a tablespoon (15g per level spoon), and you don't need any fancy equipment, this is a great recipe for making on holidays - most self catering places will have enough stuff for you to do it. It's great for rainy days!!



FlutterbyUK25, the Philly website would also be good for you as it has a veggie section. However there is a weightwatchers recipe for a very yummy red pepper and soft cheese soup which would work well - a variant is at http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7013272 - I've made a different version without the butternut squash and using garlicy soft cheese.

Otherwise it would be yummy melted into your tomato pasta sauce...

Firemunchkin

DundeeDoll wrote: »

We slice green olives into stew. If they're very salty you could soak them first.

I did have some particularly salty ones last week, and I used them in a chilli con carne. They were so salty that I didn't need to add any salt to the dish - perfect!

Turkishdreamer

FrugalLina wrote: »

Please can anyone suggest how to use up a half jar of leftover mince pie mince? I really don't want to make any more mince pies. I am thinking maybe some cake or something - any ideas?

I often add mincemeat to my apples in either a crumble or a pie, also lovely in a sponge pudding.

Something I also tried recently was adding 2 tablespoons of mincemeat to my Bread Pudding, also scrummy.

Mincemeat keeps very well, even when opened, better still if stored in the fridge.

Hiope there is something here to 'tickle your tastebuds'.