Love food hate Waste Part two for 2018 :)

joedenise

Have got some butternut squash left in the fridge so planning on using half of that to make a butternut squash & chickpea curry for dinner tonight.

Have got some sausages out of the freezer and we'll have those with some onions in a sandwich for lunch. DH is having normal butchers sausages and I'm having some vegetarian red onion & rosemary sausages.

Denise

[Deleted User]

strawberry whip was delicious,very moreish felt like a five year old eating it ,can't even remember where it came from:)

lots of odd meals this week as I have to make tonight's dinner and Wednesday night and Friday night as I am out on Tuesday Thursday and Saturday night, so very little cooking this week:)
Tonight I think I will have a salad with a pasty which I discovered yesterday at the back of the freezer I am sure its got meat in it as I rarely make fruit pasties
using the odds and ends up has certainly kept my food bills down ,no shopping so far this month and very little to buy on my list at the moment apart from perhaps a bottle of white vinegar as my existing bottle is getting low (I use it instead of conditioner in my washing machine) but it's not urgent so I may get through this week without going near a food shop

onwards and upwards chums

JackieO xx

VJsmum

Here's the recipe for the gooseberry cake I did

https://www.bbcgoodfood.com/recipes/gooseberry-coconut-cake

I made mine Low Carb by substituting ground almonds and 2 extra (rounded) tsps of baking powder for the flour and using xylitol instead of sugar.

It was absolutely bliddy lovely. i may not take the bush out now....:rotfl:

YorksLass

VJsmum: I'd keep the gooseberry bush if I were you. And I'd second the suggestion of cooking them as you would with apples to serve with "oily" foods (mackerel, pork, duck etc).

I haven't posted for a while but LFHW is still going strong chez nous. This month I'm aiming to spend as little as possible so have taken a leaf out of JackieO's book and am also freezer diving.

Sunday dinner was hm beef casserole with mash, sprouts and (to pad the casserole out a bit) I made some herby dumplings. Yummy.

Last night we had hm chicken, bacon & leek pie with broccoli and lo mash from Sunday.

Tonight we're having hm pork & pepper loaf with potato croquettes and stuffed peppers. I made up a filling for an orange pepper with a few crushed peas, a large fresh chopped tomato that was going a bit soft, breadcrumbs and the last bit of cream cheese plus a topping of grated cheddar. For the green pepper I used half a tin of chickpea dahl. We can have the rest of that with jacket spuds for lunch one day.

We don't normally bother with puddings and DH doesn't have a sweet tooth anyway, but sometimes I like a little "something" to finish off with. I'm currently using a tub of plain yogurt and adding crumbled up cookies and a swirl of jam or lemon curd.

Not much on the shopping list so far but, as I'll be picking up our scripts on Thursday, I'll nip into Sainsbugs for the bits I need and see if they have any ys offerings.

[Deleted User]

YorksLass its great isn't it I have found untold bits and pieces to eat up that had been forgotten about
My freezer is a treasure trove at the moment and once its emptied (be awhile yet I think )I am determined to label things more. may lose the element of surprise but at least I will have a better idea of what I have in stock.

I ate at the pub tonight as it was quiz night (we won and another two bottles of plonk in the stash for the team )
Tomorrow nights meal is at the moment a mystery as I will dig something out in the morning.Thursday, Saturday and Sunday I will be out so only Wednesday and Friday to cook for this week

Still it keeps the food shopping down a bit and by eating what's in store I am getting a bit more wriggle room in the cupboards.

Onwards and upwards chums

JackieO xx

JingsMyBucket

VJsmum wrote: »

Here's the recipe for the gooseberry cake I did

https://www.bbcgoodfood.com/recipes/gooseberry-coconut-cake

I made mine Low Carb by substituting ground almonds and 2 extra (rounded) tsps of baking powder for the flour and using xylitol instead of sugar.

It was absolutely bliddy lovely. i may not take the bush out now....:rotfl:

I’m usually a lurker on the LFHW thread but VJsmum, your low carb cake conversion brought me out of the woodwork. Do you think that recipe would work with other tart fruit like raspberries or frozen fruit/berries in general? There aren’t really gooseberries where I am and I’d love to try this. Thank you!

(PS; you lot are very inspiring and push me to use up all my food as much as possible. Just because people aren’t posting doesn’t mean you aren’t helping us out. )

VJsmum

JingsMyBucket wrote: »

I’m usually a lurker on the LFHW thread but VJsmum, your low carb cake conversion brought me out of the woodwork. Do you think that recipe would work with other tart fruit like raspberries or frozen fruit/berries in general? There aren’t really gooseberries where I am and I’d love to try this. Thank you!

(PS; you lot are very inspiring and push me to use up all my food as much as possible. Just because people aren’t posting doesn’t mean you aren’t helping us out. )

I'm no cooking expert but I don't see why not.

joedenise

JingsMyBucket wrote: »

I’m usually a lurker on the LFHW thread but VJsmum, your low carb cake conversion brought me out of the woodwork. Do you think that recipe would work with other tart fruit like raspberries or frozen fruit/berries in general? There aren’t really gooseberries where I am and I’d love to try this. Thank you!

(PS; you lot are very inspiring and push me to use up all my food as much as possible. Just because people aren’t posting doesn’t mean you aren’t helping us out. )

I think frozen fruit may be a bit wet to use in cake, although it might work if you defrost them in a strainer over a bowl so they're not sitting in the juices.

Denise

VJsmum

I used frozen goosegogs - it was a little 'soggy bottomed' (but only a little) but I think that may also be because i used a 'push through' tin rather than a spring clip one and i had to let it cool somewhat in the tin and then couldn't get it off the base. Also the almonds and xylitol substitutes tend to be a bit drier so it needs a little more moisture.

It will certainly be edible - even if it is in a bowl with a spoon and some cream...

marns

Well my mam has been away all week with work and is sick of hotel food so I'm freezer diving for some lamb mince (from the reduced section of course!) for a homemade moussaka to welcome her home...you never know, I finish my job in a supermarket at 7pm tonight so I might even get a deal on the veg.

I normally try and cook something nice for my Mam and Granda on a Tuesday evening but as my Mam was away I treated us to scallops in a prawn bisque. He's been a bit down as it would have been my sadly departed grandmas 80th birthday recently. We both love scallops and Mam can't stand them so there was definitely no waste even if it was a bit on the expensive side. This time I had to buy full prawns for the sauce (we ate them too) but I asked the fishmonger and he says he'll save me prawn heads/shells if I ask in advance next time.

I feel some batch cooking coming on. I'm gonna experiment. To make bisque you make a very reduced stock form the prawn bits garlic onions whatever any leftover white wine/brandy whatever you like then make it back up to saucy consistency with cream/stock (I'm afraid my recipe vary's depending on whats about). So here's my plan...freezer space is at a premium and sometimes cream sauces o a bit wrong when frozen, so I thought I'd make a big batch of the reduced stock and freeze that in ice cube trays ready to add cream/liquid to when I want to use it....Anyone tried this, if so any tips?

But other than my little indulgence I too have been freezer diving using up little bits as it's just me.