Love food hate Waste Part two for 2018 :)

CamelLady

Using up potatoes,onions and wrinkly carrots to make a curry..If I make enough there may be some left for tomorrow :-)

maddiemay

Two and a half sticks of celery a large carrot and about 8 mushrooms dragged from the depths of the vegetable drawer, added chopped ginger and garlic puree from a jar together with chicken stock from a jelly pot and vegetable stock powder, popped it into the soup maker and had some very tasty broth for lunch, I was a bit heavy handed with the black pepper:eek: it certainly helped clear my head from this horrid cold I seem to have gone down with, but have added some more stock to it before OH comes in and tastes it - a bit too peppery for his tastes:D

suki1964

JackieO wrote: »

suki1964 seriously considering doing that as DD has a big family i.e. three teenage boys who eat for six as they have hollow legs I will see if its still on offer next tuesday when I go there and if it is I may buy it,but if they are all gone then what will be will be :)plus if I do get it she has a whizzy wonderful electric carver that will carve it up beautifully,any odds and ends will do for pasta bakes etc

I wouldn't be without my meat slicer

It's how I can get three lots of three dinners from on small gammon, as I have this week. It works fantastically on beef as well. I've never liked thick slices of meat and the slicer can cut fine enough to read a book through when needs must lol

LameWolf

Mr LW managed to get a H-U-G-E bowl of bananas for £1 at the F&V market; honestly there were loads of them - and large ones, at that. My thought was we shan't get through all those before they get over-ripe, so I dried a load of them in the dehydrator - banana chips to put on our morning cereal when the fruit bowl is bare.

Tonight's dins is Summer In Winter Qu0rn (think chicken recipe but made with Qu0rn fillets) which will nicely use up the little bit of pesto that's sitting in the bottom of a jar in the fridge.

Hev

Spent today soup making and now have 6 portions of broccoli soup and 6 of red pepper and carrot in the freezer. That's taken care of a lot of the veg that needed using. Managed to bag up several little portions of Stilton as well and freeze those to go with the broccoli soup.

carlislelass

suki1964 wrote: »

I wouldn't be without my meat slicer

It's how I can get three lots of three dinners from on small gammon, as I have this week. It works fantastically on beef as well. I've never liked thick slices of meat and the slicer can cut fine enough to read a book through when needs must lol

Someone else who likes thin slices of meat. My family say I could make a chicken last a month!!!

Hev

Just been catching up on the thread, lots of great ideas :T I remember Shirley Goodes tv programmes and have all her books (very dogeared now:o) part of her programme showed you how to build up a decent store cupboard of basics plus any extras - I really loved that bit and would video it and play it back freezing frames so I could take notes :rotfl: Has anyone else made her meringue cookies? They are made in the leftover heat of the oven after it's turned off using up leftover egg white and crunchy broken biscuits etc. I used to make them to take on camping trips for the kids.

I had an egg white over after making some curry puffs (to use up leftover curry and puff pastry) I put the egg white into the mixer, beat until stiff then added enough icing sugar (quite a bit but I had loads in the larder) until the mix is pliable. Place three walnut sized pieces on a microwaveable plate and cook for between 60 and 90 seconds checking carefully (sugar gets very hot) to make sure it doesn't burn. They crumble easily so no good for nests but ideal supply for copious Eton mess desserts. Saved me a couple of quid by using what I had in so pleased with that.

Oldest GD will be here today so we are going to be cookie making and using up more icing sugar to decorate them;)

[Deleted User]

Well done Hev you are a lady after my own heart I too enjoy using up odds and ends to streeetch things out a bit. The using up of egg white with icing sugar is a brilliant wheeze.
I have a tendancy to have pastry left over when I make it so any left over bits are wrapped tightly in cling film and tucked in odd unused corners of my freezer. When there is enough to make a quiche with I defrost and roll out for the base ,or failing that, will make jam tarts for my DGS. :)

[Deleted User]

I've just made us a Microwaved Butternut Squash Risotto to use up some ready sliced squash found YS a couple of days ago. It's turned out really well and is a lovely rib-sticker just right for this cold weather and I had all the ingredients in the cupboard so that's even better!

Carlakoala

If you buy bags of nuts - walnuts, cashews, almonds in particular but you can't eat them in one go, put them in the freezer. Keeps them fresh. Their oils stay fresh. Eat from frozen - they are not rock solid. they have Taste and crunch. And if you use lemons, oranges, limes for their juice, take some of the peel off and put in the freezer too so you have a little stash of peel for cooking.