Feed a family of four for £20 a week challenge

grandma247

There are so many recipes online for pumpkin. Soups, curries, muffins, cakes including chocolate cake as well as pumpkin pie.


I bought six of the medium ones from Morri$$on's. I grated and bagged some and put in the freezer. Dehydrated some to make into powder. Pressure canned some for instant use when making food in a hurry. I rinsed and dried off the seeds and will spend an evening peeling the casing off them to use in biscuits. Some people add seasonings to them and roast as a snack.

I bought 6 packs of the asparagus at @ldis and they are now in four jars as pickles. The woody bit dehydrated for powder to add to soups.

Not done anything with the plums, apples and squash yet but plan to bottle the plums, bottle some of the apples as quarters to have with custard and a few jars sliced for pies and the rest will be apple butter. All skins and cores will become apple jelly.

I think I will pressure can the squash for curry or soup. It can be frozen but I need to defrost the freezer.

Butterfly_Brain

My lot want soup and pudding night tonight, so using mushrooms and apples from Aldi S6 we are having HM mushroom soup with some Japanes Hokkaido milk bread followed by apple sponge and custard.

We had plum crumble on Sunday which went down well.

I want to get at least another ten packs of mushrooms, eight bags of apples mostly to freeze apart from two bags eight punnets of plums to make jam or freeze for puddings, some more butternut squash to make lots of soup to freeze and more kale which I will make into kale crisps and have some for meals through the week.

Butterfly_Brain

Super six starting 5th November
Romaine lettuce
Cox apples
Persimmons
Baking Potatoes
Parsnips
Flat mushrooms

All at 59p

So jacket potatoes for tonight at the fireworks
I will feeze some of the parsnips for roasting and make lots of lovely parsnip and apple soup.I love flat mushrooms, so mushroom en croute and stuffed mushrooms are on the menu this week as well.
Cox apples are on my shopping list too none of us are keen on persimmons though.

[Deleted User]

I love Parsnip and apple soup its got a beautiful flavour and is very autumny IYKWIM. I have been putting off going shopping this week ,but will go tomorrow morning I think which will be the first time this month :):).

I'm doing my best to use up more of my store cupboard and freezer stuff. This morning I shall be delving into my freezer to see whats available.In my fridge I have three peppers,fairly large that my neighbour gave me as she was going away this weekend and wouldn't use them.I have a large sweet potato in the veg box and am toying with making a sweet potato and pepper soup.Any other ideas would be welcome as I want to try to use it up.I did think about a stuffed pepper as I have some small amounts of wrapped uncooked mince in the freezer which I guess I could cook up with some herbs.Now my question is once I cooked the mince and stuffed the uncooked pepper do you think I could freeze half of a pepper as I don't have a big appetite and would only want to eat half of a pepper with a large salad at one sitting and don't want to eat it two days running or should I cook the filled pepper shells and cook them first ???

Nargleblast

I think, having a high water content, uncooked pepper would go a bit mushy if you froze it then thawed it.
How about slicing and slow roasting it (obviously while the oven is on for something else) then packing it into a clean jar with olive oil and storing it in the fridge? You will then have roasted pepper antipasti at a fraction of the cost to buy it in the shops! Serve with cooked meats, salads, cheeses etc.

Butterfly_Brain

If I have any peppers left over I slice them up, and bung them in a freezer bag and freeze to add to stews an bolognaise, stir fries etc

HOWMUCH

The peppers would only be suitable for adding to example lasagna or chilli the do go mushy and would not hold their shape.

HOWMUCH

I will be having from the super six, parsnips for roasting and making parsnip crisps and soup. Apples to eat fresh or cook with. Mushroom either for soup or freeze sliced for adding to chilli or lasagna. Baking potatoes to store until needed.
I still have 1 swede left and 3 butternut squashes stored.

Nargleblast

Someone on one of the OS threads recently suggested cooking vegetables in a slow cooker at the same time as cooking a stew, by sitting the veg in a roasting bag on top of the other ingredients.

I tried this with potatoes (peeled and cut into pieces) and 2 of the small special offer butternut squashes (just cut in half). Both veg were put into sealed roasting bags and placed on top of the stew ingredients. The whole thing was cooked for seven hours on a mixture of high and low settings (should work just as well on low for ten to twelve hours).

The results were brilliant, soft, well cooked veg. The squash pulp was used to make soup, the potatoes will be spiced and served with tonight's chicken curry. Will definitely try it again when I next use the slow cooker.

mardatha

Can you freeze mushrooms - for making soup with?