Preparing for Winter V

pavlovs_dog

cornishchick said:

just made a delicious soup using frozen leaks, milk powder, stock cubes and instant mash, it is delicious and so easy to make,  might add some cheese to the leftover portion. I am experimenting with my stocks and seeing what I can make simplely with little effort for the cold and no spoons days ., 

wouldn't mind a recipe as we have al of those ingredients in stock

Primrose

I'd be a bit stuck for an answer if somebody asked me that question about many of the things I cook - I,d never make it as a TV chef!  

I just gather up a bit of this and a bit of that , or a little of some things and more of others, depending on what's available.  , I find over time, experience tends to make you a fairly good judge of what will work reasonably successfully, and with meals like soups, stews and casseroles, it's never really a 100% exact science so there's a lot of room for experimenting and variations and you can still produce a tasty meal.

jamanda

I made tomato soup with the glut and have portions frozen for the winter.

cornishchick

pavlovs_dog said:

cornishchick said:

just made a delicious soup using frozen leaks, milk powder, stock cubes and instant mash, it is delicious and so easy to make,  might add some cheese to the leftover portion. I am experimenting with my stocks and seeing what I can make simplely with little effort for the cold and no spoons days ., 

wouldn't mind a recipe as we have al of those ingredients in stock

I wouldn't call it a recipe as such but, 
 chicken stock cube and a pint of water, hand full of frozen leaks, 2 teaspoons of milk powder and a shake of garlic powder, brought to the boil, until leaks are cooked, sprinkle in instant mash stir, see if it's thick enough, if not add a little more, salt and pepper to taste,  it was so good, I figured when I make it with whole potatoes I mashed them anyway so this cut out a step or two and saved me some energy. 
 hope you enjoy it, 

skogar

My Gran used marmade and it did make good marmalade and the good thing is its available when seville oranges aren't. I'm afraid being a cheapskate means I make marmalade when they yellow sticker boxes of seville oranges so its cheaper than the marmade. I'm also lazy so rather than beautifully sliced peel its a version where you cook the orange shells in the pressure cooker and then (as i don't have a mincer) they go in the food processor to be chopped up, wouldn't win any prizes for looks but tastes good. :-)

wondercollie

Winter prep is nearly finished.  The thought of the next six months is seriously depressing.  It's snowing and the high today was -6C.  May can't come fast enough

Si_Clist

Bumper crop of chestnuts on the two trees nearest to us this year, so having finally discovered that we'd rather boil 'em than roast 'em, today we're being adventurous and seeing what boiled chestnuts freeze like ...

Mummy2cheekymonkeys

cornishchick said:

just made a delicious soup using frozen leaks, milk powder, stock cubes and instant mash, it is delicious and so easy to make,  might add some cheese to the leftover portion. I am experimenting with my stocks and seeing what I can make simplely with little effort for the cold and no spoons days ., 

Why have i never thought of using milk powder in soup before!!! I'm making potato and leek soup today so will give it a try. Thanks

Si_Clist

My Lady Wife has just returned from her bike ride into the town centre with exactly 2Kg of chestnuts, picked up in about ten minutes from under the one tree.  That's £15-worth at Tesco's price, and these are lovely fresh English ones as opposed to the dried-up commercial ones from Spain.  Best part is, that tree's down a very posh road, along which many of the chattering classes drive in their enormobiles en route to Waitrose - perhaps to pay £10 a kilo for their chestnuts ...

Nonnadiluca

Si, I have gathered chestnuts, every year, there's some real beauties locally, but have never been able to get the skins off very well; I've tried roasting in the oven,  cooking on the hob, but can't seem to be able to get the nut out intact,for remove the bitter brown bit. I would really appreciate the benefit of your experience. Thank you