Love food hate Waste Part two for 2018 :)

joedenise

Welcome home Jackie. Sounds like you had a lovely holiday.

Looks like a very fishy week for you this week. I love fish but don't eat it nearly often enough. I try to have it at least once a week but unfortunately DH doesn't like salmon, which is one of my favourites. Fish pie is good for using up smaller fillets - I usually use a mix of frozen white fish, smoked haddock & salmon. If I've got some prawns in the freezer I'll sometimes put a handful of those in.

Denise

nosuperwoman

Hi
Hope you lovely ingenious people can help. I have an ancient pear tree, pretty sure it's Conference, that produces rock hard fruit that become wrinkled wasp food without becoming edible. I ruthlessly cut it back last year and now have a bumper crop. I'd feel guilty about leaving it but what can I do to make it useable?
I don't want to make it into jam, too much work, ditto wine or pickle.
Any ideas for a minimal effort intervention? I have a freezer.

joedenise

You could poach the pears in a sugar syrup (or red wine if you want something a bit special) and then freeze in suitable quantities depending on family size.

You could probably make a puree of the pears and freeze to use in crumbles.

Denise

YorksLass

This week is going to be very LFHW as all meals are coming from what I already have in stock. The freezer is full to bursting point as are store cupboards, and the fridge looks pretty full too. Apart from milk, there's no need for shopping this week. And when I go for that I'll take just £1 with me so I can't be tempted!

Today's dinner is a chicken casserole - a large breast from the freezer, a leek/mushrooms from the fridge along with some shredded gammon left over from mid-week and half a packet of Chicken Supreme sauce mix from the cupboard stash. I've topped it with cooked sliced potatoes and a generous sprinkle of breadcrumbs for a crunchy topping. Veg is the last of a bag of spring greens and half a pack of ys green beans.

For afters we're having SC rice pudding to use up a tin of evaporated milk I found lurking at the back of the cupboard. Some hot today and some cold for during the week with added fruit (whatever is left in the fridge) or maybe just a dollop of jam.

pamsdish

nosuperwoman wrote: »

Hi
Hope you lovely ingenious people can help. I have an ancient pear tree, pretty sure it's Conference, that produces rock hard fruit that become wrinkled wasp food without becoming edible. I ruthlessly cut it back last year and now have a bumper crop. I'd feel guilty about leaving it but what can I do to make it useable?
I don't want to make it into jam, too much work, ditto wine or pickle.
Any ideas for a minimal effort intervention? I have a freezer.

Dehydrate and eat with some very ripe blue cheese over Christmas.

[Deleted User]

I too would poach them ,probably in honey with a dash of cinnamon, but then I do that to apples as well

YorkLass very sensible to take only enough to buy your milk My late husband used to say a pint of milk with your purse becomes a fiver broken into and gone I remember the days when you had to change a fiver in the bank before shopping
Now once you break into a fiver or tenner its gone like butter on a hot griddle .

I love SC rice pudding with evaporated milk its so delicious and does me several days pudding again. I add some grated nutmeg or some cinnamon I am definitely a lover of things with a bit of zip in them

I too have a stash of those packet mixes they seem to last for ages and I swear I definitely have some left from last year, with winter coming on they will be used up in casseroles and SC beef.

I had a delicious steak and ale pie when I was on holiday and had forgotten how yummy beef is when you add some beer to it
I will get a bottle and use some in a pie filling, and some to make some beer based batter for my fish I think this Friday.

I have a feeling DD brought some IoW beer home with her from holiday so I may have some of hers ,in exchange she can have some pie
I also have a bottle of red wine in store, so I may use some of that in my cooking over the coming winter as I am not keen on red wine to drink,but its from my quiz night winnings stash so it's a freebie anyway.

Your chicken casserole sounds lovely ,I must say that one good thing about winter is my Slow Cooker it does get a good deal of use
right time to make some lunch for DGS and I, he is back to school this Wednesday so only today and tomorrow then my routine is back to normal again .
Have a good week chums

JackieO xx

joedenise

Jackie if you're going to use the red wine in cooking once it's opened it'w worth freezing what's left in ice cube trays so you can add a couple of cubes to whatever meat you're cooking. Coq au vin anyone? Beef bourguignon?

Denise

Pollie

Jackie, I make a red wine & mushroom sauce in the slow cooker. It is very nice to serve alongside chicken, sausages, chops etc and I have used it as a pasta sauce. Aldo freezes well. Will post recipe if you think you would like it.

[Deleted User]

Yes please Pollie sounds delicious, Joedenise a good idea about freezing the vino as I am not much of a red wine drinker , although I know its supposed to be good for you.
JackieO xx

Pollie

Slow Cooker Red Wine & Mushroom Sauce.


1tbs olive oil
1 chopped onion
1 chopped clove garlic (I use 1tsp garlic paste)
4ozs sliced mushrooms
2tsp sugar
3 tbs flour
1/2 pint of red wine
1/2 pt vegetable stock
2 tbs tomato puree.
Salt & pepper

• Heat oil and gently fry onion, garlic, mushrooms and sugar until soft--keep stirring.
• Add flour and cook out for 1 minute.
• Stir in red wine and stock.
• Add puree and season to taste with salt and pepper.
• Cook on low in slow cooker for approx. 6 hours.

Ingredients may be doubled.