meals for one

krlyr

Tip for excess puree (and works for yoghurt and cream too) - freeze it! Ice cube trays work well for that sort of thing, I'm forever using half a carton of passatta and throwing the rest in my XL silicone ice cube trays so I have cubes of passatta for future use. Whoopsied cream gets bought and chucked in the freezer to use for cooking/baking (I've not tried it whipped, but in a curry there's absolutely no difference), small cubes of puree would work just as well as a squeeze of it fresh.

Lots of things freeze well..and if you're not sure and it's otherwise going to go in the bin, there's no harm in giving it a try!

luvchocolate

When I do stews in the slow cooker I always freeze any leftover gravy to use with a steak pie etc.
I hate to waste food and will do a large pan of minced beef etc and divide the mixture into bolognaise, chilli, shepherds pie etc.

[Deleted User]

How about radishes I always seem to have quite a few when I buy a bag and as its only me who eats them I usually have to eat them daily until they are gone :):) I dice a few up at a time to sprinkle on top of salads helps to 'bulk' them out usually far too many in a bag though ,do you think they would freeze OK I have frozen cooked beetroot without any problem

Caterina

You can actually cook radishes, they are nothing other than a different type of turnip! Stir fry, or put in soups. Or if you ever do fermented veg you can add them to, say, cabbage, shredded carrot etc...in a salty brine, leave to ferment for a couple of weeks then it lasts forever in the fridge!

[Deleted User]

It took me quite a while to programme my brain to buy and cook for one

Latest is excess courgettes and cucumber, so I saute with shallots (or onion) and garlic in butter and olive oil. Cucumber is a squash type and cooks very well. I take half of that mix and add fried off lamb mince, chopped apricots and cinnamon. Then I portion and freeze. The basic saute is frozen in portions and is a great base for soups, quiche etc

The upside for me is that I don`t need to cook potatoes and I can sub sweet potato etc. Quickly prepared roast veg done in the oven is also a favourite, had that last night with frozen salmon, wrapped in foil and cooked at the same time but from frozen. I have a small oven, thank goodness I got that just in time as I would not be using the big oven for single meals. A remoska is the answer to that one

Jackieo, I would cook spare radishes, they are the same family as turnips

Milk, I buy in pints and freeze. It takes several days to use one pint. I do make and use almond milk but the smallest amount is one litre. I get through it by soaking muesli in it. Soaked muesli is gorgeous, no comparison with unsoaked

Bread, I use so little now but I do like bread, however I am picky and make my own pure sourdough which I slice and freeze or I sometimes buy a sourdough rye loaf

Butter, I am thinking that I should freeze in half packets.

krlyr, I like your ice cube tips. Must get some of those XL ones.

Caterina, I just saw your post, cross posted. I make fermented veg all the time. Very easy these days with a Kilner jar, some salt and a sterilock (not necessary but good). I have sauerktrout on the go now plus courgettes and carrrots

[Deleted User]

so cook radishes then freeze them yes ??? I had some cooked betroot from Aldis a few months ago and wrapped them individually and froze them and they are great and I just get one out at a time for a salad etc