make do and mend for tougher times

HariboJunkie

fuddle wrote: »

Is it possible to freeze:

cheese Yes but it will be crumbly after so is best grated first
yoghurt Yes but will split but is fine for sauces and baking or to eat if not fussy
fromage frais as yoghurt though I'd just ignore the BBD personally
cream Depends on the type. Double freezes well but single is only really good for sauces etc after freezing.
margerine/butter Haven't tried marg but butter is fine.

successfully?

Exhausted from gardening and now about to tackle the kitchen floor. Looking forward to the family getting back and enjoying a roast dinner and a movie tonight.

Well done on the boot sale haul GQ. :T

Shropshirelass

Fuddle
Havent tried freezing Philly but its a good idea. If I freeze cream I put it in a bag with a (1[EMAIL="Lakel@nd"]ake1and[/EMAIL]) clip, let it lie flat when freezing. Then you can break off a bit at a time if you just want a small amount for on pie or fruit. I suppose I could put it in an ice tray?

Mrs_Chip

Fuddle - from allotment.org -

Freezing Eggs

Whole eggs cannot be frozen, of course, otherwise they would expand and explode, but once out of their shells, they freeze well, ready to be used in a variety of recipes.

Crack each egg carefully and pour the whites into one dish and the yolks into another. This is not as difficult as it sounds and if a little bit of the white gets into the yolk, it doesn’t matter. Once you have separated them all, the whites can be poured into one ice cube tray, while the yolks go into another.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and souffl!s may not rise as much as they would with fresh eggs.
The reason for separating them in this way is that the recipes subsequently used may require either whites or yolks. It’s also easier to work out how many eggs are involved: two white cubes and one yolk cube are equivalent to one whole egg.

A further refinement is to divide the cubes into ‘savoury’ and ‘sweet’. Those that are destined to be used in savoury dishes should have a little salt added, while those that are to be used for cake making should have a sprinkling of caster sugar added. The reason for doing this is that when the cubes are subsequently defrosted, they are less likely to be sticky and have a skin on the top.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and souffl!s may not rise as much as they would with fresh eggs

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I think you could just whisk them a bit and freeze if you know you want them for cakes or scrambled etc

grandma247

fuddle I am going for a rest in a minute but found this just scroll down to read comments. I freeze eggs all the time,I will tell you how I do them for fried eggs later.

Popperwell

grandma247 wrote: »

fuddle I am going for a rest in a minute but found this just scroll down to read comments. I freeze eggs all the time,I will tell you how I do them for fried eggs later.

What a great idea!!! Thanks Mrs Chip/Grandma. Now if only I had some room in the freezer...I'd invest in an extra freezer but if I am watching the cost of energy, I don't know...then again money saved on buying less food might mean a freezer is cheaper to run in the long term?

As careful as I am with my food and saving things I still have to throw some things out as they go too far past their dates...did not use up all my salad stuff and mackerel. Must do better.

Sitting here neither depressed or happy not sure what I feel like...Should do some house work...I just keep putting off. I have no reason to go out and there's nothing happening anyhow so seems pointless.

Perhaps I'll try and cook something a bit different later and make the effort. Not eating much again at present...it comes and goes...maybe I'm getting a bit worked up because I know around this time last year it all started with Mumand we're heading up to Christmas. But I'm doing ok and am quite pleased I suppose.

Of course I get nostalgic on Sundays as all music programmes I shared with Mum are on the radio and they are very slushy and melodic...and yet I want to continue listening to them and not switch them off...

And when the Last Night Of The Proms and Remembrance Day comes around that will be a test...

Off to get shaved and tided up soon, that will make a difference.

boultdj

prepareathome wrote: »

I always get a bit down after a good day or so, I think its I secretly hope I am cured and can work again instead of being on the scrapeheap.....Hugs and Lovexxx

Read and inwardly digest.....you are not on the scrapheap ....... you are a underpaid supervisor,

Popperwell

Originally Posted by prepareathome
I always get a bit down after a good day or so, I think its I secretly hope I am cured and can work again instead of being on the scrapeheap.....Hugs and Lovexxx

boultdj wrote: »

Read and inwardly digest.....you are not on the scrapheap ....... you are a underpaid supervisor,

I like that...

Anyone use those sachets of coffee(usually in packs of ten)I don't really think they are good value but can be if they are on offer. In my case I can usually get 3 mugs/cups out of ine sachet and as they usually have coffee whitener and sugar with the coffee I suppose they are not a bad buy if you are single.

I managed to get a better buy in B&M when I was last there...they had a really big plastic jar of something similar for £2.99 now that worked out cheaper and I suspect they'll last quite me a while. I never look at the dates on my coffee and tea and often drink them past their dates and they seem fine to me.

In Tesco's I saw some coffee bags(like tea bags)great idea but so few in the box and so costly.

fuddle

Mrs_Chip wrote: »

Fuddle - from allotment.org -

Freezing Eggs

Whole eggs cannot be frozen, of course, otherwise they would expand and explode, but once out of their shells, they freeze well, ready to be used in a variety of recipes.

Crack each egg carefully and pour the whites into one dish and the yolks into another. This is not as difficult as it sounds and if a little bit of the white gets into the yolk, it doesn’t matter. Once you have separated them all, the whites can be poured into one ice cube tray, while the yolks go into another.

The defrosted eggs can be used for any recipe that requires eggs, although omelettes and souffl!s may not rise as much as they would with fresh eggs.
The reason for separating them in this way is that the recipes subsequently used may require either whites or yolks. It’s also easier to work out how many eggs are involved: two white cubes and one yolk cube are equivalent to one whole egg.

grandma247 wrote: »

fuddle I am going for a rest in a minute but found this just scroll down to read comments. I freeze eggs all the time,I will tell you how I do them for fried eggs later.

you two have made my day :j

I go through so many and get cooks amounts. They don't last the month but if I could buy double and freeze for the rest of the month :T a head ache saved.

I can't believe I contemplated turning off the freezer in the garage, it's becoming invaluable. This gadget is OS as my grandma had a chest freezer in her covered alley way when I was a little girl.

That thrifty fun site looks canny too

Possession

Fuddle i may be a bit late saying this but I freeze egg whites all the time until I have enough to make meringues.
Just got back from Warwick castle (we have passes) and it was absolutely heaving, have never had to park in the overflow carpark at 5 past 10 in the morning. So there might be a recession but people are certainly still going to places like this, and they looked to be spending on all the extras too. I notice on Facebook that Legoland and Chessington are also full today too, no more allowed in.
Warwick castle was lovely today, sunny and such nice places to picnic.

fuddle

Lakeland have 20% off preserving items. Still too expensive for me although I would like a thermometer. The postage kills any savings