Love food hate Waste Part two for 2018 :)

joedenise

I would do exactly what you're planning to do and freeze the stock and then add the cream when you use it. I do similar with curry pastes.

I think the only creamy stuff which freezes well is coconut milk. When I use coconut milk I only use 100ml at a time so freeze the other 300ml in a silicon muffin pan - 100ml per hole and then freeze. Once frozen decant them into a freezer bag.

Denise

marns

joedenise wrote: »

I would do exactly what you're planning to do and freeze the stock and then add the cream when you use it. I do similar with curry pastes.

I think the only creamy stuff which freezes well is coconut milk. When I use coconut milk I only use 100ml at a time so freeze the other 300ml in a silicon muffin pan - 100ml per hole and then freeze. Once frozen decant them into a freezer bag.

Denise

Muffin pan....fab idea!

[Deleted User]

I am never failed but to be impressed by all of our lovely contributors to this forum.What a great idea muffins pans to freeze, then decant to a bag once frozen
If you haven't a muffin pan (an some people haven't ) I would suggest perhaps a four-hole yorkshire tin

Just a bit of ironing to do then its feet up. I have a chilli chicken thigh defrosting for tonight's dinner which will go down well with some mashed spuds and steamed cauliflower and carrots. I spotted 6 hugh ready-coated in marinade chilli thighs in Aldi's for £2.99 before Christmas and they are huge so one is more than enough for me as it's almost the size of a chicken quarter. So the meat part of my dinner is costing around 50p with about 40p for the veg I shall make some semolina up for pudding I found a big unopened box in the back of the cupboard so I am using that up for desserts.I have a lot of tins of evaporated milk in stock so I can use some of that to make the semolina up with. Still no shopping yet this month

JackieO xx

milasavesmoney

Coconut Poke Cake

From my pantry:
1 boxed white cake mix (baked in 9”x13” pan)
1 very very very old coconut cook and serve Jello pudding mix (I’m talking 7 yrs)
Grated coconut that’s been hanging out since Christmas

Poke baked cake all over and spread it with the coconut pudding (I added coconut to the pudding)
Sprinkle on extre coconut to make it look pretty. Cover and refrigerate.
It is tasty!

YorksLass

This morning we had a fried breakfast (doesn't often happen, so it went down very well ), thanks to some rashers of bacon and ys potato cakes found in the freezer, along with a poached egg and a spoonful of baked beans each. Lunchtime was the last of the hm veg soup and crackers, followed by a handful of grapes.

Tonight's dinner was a lightly dusted cod fillet with oven chips. Mini hm cheesecake that I'd made/frozen before Xmas for pud.

Definitely running short of fresh F&V now so they've been added to tomorrow's shopping list along with cheese, butter and a chicken. I'm [STRIKE]hoping[/STRIKE] aiming to keep it to around £10-£15 for everything.

Does anyone remember stretching out butter by mixing it with a little warm water, or is this a figment of my imagination? I seem to think you can (without it affecting the taste), although it might not work well if you're using it for baking. That's probably more of a mix of butter & oil.

joedenise

YorkLass you're not imagining things. Here's a link:

http://callherblessed-angela.blogspot.com/2011/06/trick-to-double-your-butter.html

You're right about not being able to use the whipped butter for cooking.

Denise

Brambling

joedenise wrote: »

I think the only creamy stuff which freezes well is coconut milk. When I use coconut milk I only use 100ml at a time so freeze the other 300ml in a silicon muffin pan - 100ml per hole and then freeze. Once frozen decant them into a freezer bag.

I whip and freeze double cream also using silicone muffin cases about a tbsp in each and pop out once frozen into a freezer bag. I live alone so very rarely use cream but occasionally like to add a small amount to a pasta sauce or pork stroganoff

Tonight's dinner was made from fridge left overs, half tins of both tomato's and cannellini beans added to two rashers of bacon chopped with a couple of spring onions, half a courgette and some yellow pepper with a tsp of tahini made a tasty 'stew'

joedenise

Brambling Forgot about being able to freezer double cream - probably because I don't ever have cream. I tend to use coconut milk, quark or yoghurt for creaminess when cooking. If having with fruit I use quark.

Denise

Brambling

Denise I use FF Greek yogurt for fruit and will add to savoury if I have it in the house but occasionally I like to add a splash of cream

marns

marns wrote: »

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.

Change of plan...couldn't resist a whole cooked chicken down to £1.99 and I knew I had some bacon to use up and some pastry in the freezer. So the mince is staying where it is for now and its chicken bacon and leek pie....added bonus I got a pack of trimmed leeks for 9p so that's a pie for my Mam and me plus a small one for my Granda, a chicken sandwhich using up last bit of salad for packed lunch and the rest of the leeks will go into the broth I'm making for Sunday (everyone has different plans so no dinner, crusty bread and help yourself as and when).:)