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Family of 5 'shop from home'food storage challenge...
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Hello, I've been reading this thread for a little while and been so inspired. Its made me think about how I cook, trying to use everything up and not have so much wastage. Thanks for all the great ideas
finally plucked up courage to post, as I have a question. I was lucky enough to get an absolutely huge joint of beef from mr Ts , reduced from £17 to £5 which looks enough to feed me, DH, DS & DD for a week, so any ideas on how I can use the remainder once I've roasted it?
thanks
How about a beef version of what I have done today with chicken.
Take 2 pints stock, add in 4 hand fulls rice, assorted diced veggies, cook this until rice is nearly done, then add approx 2 hand fulls of diced meator whatevere you have left.
"Meat" savory rice, this is a meal in itself which is ideal for lunches or quick t's, can be frozen in portion size tubs for quicker thawing.
OH takes this to work sometimes as he has a micro he can use to heat things up.
This will be our T tomorrow night(all 4 of us), I have had lunch from it today and have also got 4 lunches worth in the freezer.My self & hubby; 2 sons (30 & 26). Hubby also a found daughter (37).
Eldest son has his own house with partner & her 2 children (11 & 10)
Youngest son & fiancé now have own house.
So we’re empty nesters.
Daughter married with 3 boys (12, 9 & 5).
My mother always served up leftovers we never knew what the original meal was. - Tracey Ulman0 -
How about a beef version of what I have done today with chicken.
Take 2 pints stock, add in 4 hand fulls rice, assorted diced veggies, cook this until rice is nearly done, then add approx 2 hand fulls of diced meator whatevere you have left.
"Meat" savory rice, this is a meal in itself which is ideal for lunches or quick t's, can be frozen in portion size tubs for quicker thawing.
OH takes this to work sometimes as he has a micro he can use to heat things up.
This will be our T tomorrow night(all 4 of us), I have had lunch from it today and have also got 4 lunches worth in the freezer.
That sounds lovely, think i'll try that myself! thanks!!0 -
ooohhh veeryone has been so busy.
my afternoon of baking went a bit pete tong as i fell asleep. feel shattered. gonna make a start on tea in a bit. ere having pasta with bacon and peas.a recipe from old easy cook mag.
will try and get some baking done tonight if hubby not working int he kitchen. as he did say he was gonna do some plastering.0 -
You just need a couple of cartons of double cream, thick cream or Jersey cream. Buy it when it's reduced in price, much better value then.;)
Right, I empty 2 cartons at a time into my mixer and whip it up. It will go past the whipped stage and start separating, it looks like it is curdling.
I stop the mixer and pour off the buttermilk liquid. I use this for scones and pancakes. Whip again and pour off again.
You will be left with butter in the mixing bowl.
Just wash the butter under cold water to get all the buttermilk out. Then press between kitchen roll or a clean tea towel to dry. You now have your butter!
I freeze mine in blocks wrapped in grease proof paper. Then a freezer bag. It will keep for 3 months.0 -
Bootman, I generally use the 4hr basic programme unless making pizza.
I have used the rapid programme, but if I have to do this I warm the water to give it a head start.
The most successful bread I have made on the rapid bake programme is with 50% white flour and 50% Spelt flour. Spelt apparently needs a shorter time.I am so happy, my first loaf has just come out so lovely and perfect. I feel like a proud mum over a loaf of bread:rolleyes:
I went for the basic one in the end for the first attempt, but a medium size with light crust.
I went for the 4 hour option as someone on the Panasonic thread thought theirs did not make the rapid one too good? What do you girls think?
Anyway I have just had a huge slice with some of my homemade Jersey Butter I have also made from the reduced cream I bought in Mr T last night.
Heaven......:A Shame there is no one else home to share it with me![SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
Ahhhhhhhhhhhhh the carrot muffins..... I'm the only one that really likes those! DD thinks it's unnatural to put vegetables in cake, She doesn't have a problem with vegetables per se (wouldn't be much point, as she's vegetarian!) DS is waiting for me to make chocolate muffins!boredofbeingathome wrote: »Just made the carrot muffins and have a loaf rising. The only problem with them is that they are that yummy and i have eaten 2 already, just in the interests of trying them out of course.[SIZE=-1]"Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it in a fruit salad"[/SIZE]
Trying not to waste food!:j
ETA Philosophy is wondering whether a Bloody Mary counts as a Smoothie0 -
I will certainly have to give that a go, butter is soooo expensive and I prefer to give to the kids because its got less stuff added to it. Not had much success with my yogurt tho. Thought it would be really good way to use up milk when we have extra over, but I just seem to end up pouring it down the sinkYou just need a couple of cartons of double cream, thick cream or Jersey cream. Buy it when it's reduced in price, much better value then.;)
Right, I empty 2 cartons at a time into my mixer and whip it up. It will go past the whipped stage and start separating, it looks like it is curdling.
I stop the mixer and pour off the buttermilk liquid. I use this for scones and pancakes. Whip again and pour off again.
You will be left with butter in the mixing bowl.
Just wash the butter under cold water to get all the buttermilk out. Then press between kitchen roll or a clean tea towel to dry. You now have your butter!0 -
Ahhhhhhhhhhhhh the carrot muffins..... I'm the only one that really likes those! DD thinks it's unnatural to put vegetables in cake, She doesn't have a problem with vegetables per se (wouldn't be much point, as she's vegetarian!) DS is waiting for me to make chocolate muffins!
Bet she'ld like chocolate marrow cake tho :rotfl:I have all sorts of devious ways to get veg into my son, and this is definitely one he likes0 -
.... Just wash the butter under cold water to get all the buttermilk out. Then press between kitchen roll or a clean tea towel to dry. You now have your butter! ...
This is brilliant, thanks! Can I ask for a bit more detail re washing the butter under cold water, how do you do this bit please?
... don't throw the string away. You always need string!
C.R.A.P.R.O.L.L.Z Head Sharpener0 -
You just need a couple of cartons of double cream, thick cream or Jersey cream. Buy it when it's reduced in price, much better value then.;)
Right, I empty 2 cartons at a time into my mixer and whip it up. It will go past the whipped stage and start separating, it looks like it is curdling.
I stop the mixer and pour off the buttermilk liquid. I use this for scones and pancakes. Whip again and pour off again.
You will be left with butter in the mixing bowl.
Just wash the butter under cold water to get all the buttermilk out. Then press between kitchen roll or a clean tea towel to dry. You now have your butter!
I freeze mine in blocks wrapped in grease proof paper. Then a freezer bag. It will keep for 3 months.
Okay - I wish I had known this earlier! There was loads of cream reduced after Xmas time. Do you ever add salt? Or just leave it plain? I am definetly (not a word I can ever spell...) going to be haunting the shops for RDC cream now, I can finally try all those buttermilk recipes with actual buttermilk too 0
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