Love food hate Waste Part two for 2018 :)

YorksLass

Haven't posted for a while but have now caught up with everyone's posts. Some yummy sounding soups and other good ideas going on, so thanks all for the inspiration. :A

I have a mince base for a cottage pie doing in the sc for tomorrow's dinner and it's smelling very appetising. Will do a pan of mash in the morning and assemble it ready to go in the oven. With sprouts and the last of the pickled red cabbage, that will make a tasty Sunday dinner. I've also found a container of stewed apple and a bag of crumble mix in the freezer, so pudding sorted as well.

This week's soup is tomato & red pepper, enough for a couple of lunchtimes. I've also made a pork spread to use up two lonely, sad looking slices of roast pork. I shredded them and bunged them in the food processor along with some onion, half an eating apple, one wrinkled mushroom (it must have escaped ) and a good dollop of plain yogurt. Tasted after whizzing and added a glug of chilli & ginger sauce; tasted again and it's just right to spread on crackers, so another lunchtime "use up".

I've also made a tub of hummus that I'll have with breadsticks for tonight's TV snack while I'm watching a film called Suffragette. It's probably not DH's cup of tea but he's had rugby on all afternoon so it's "give & take". Knowing him, if he's bored he'll nod off anyway!

Meal plan in place for this week with everything coming from the freezer and cupboard stocks so no shopping needed. I'm pleased about that as the weather forecast for where we are in West Yorkshire doesn't sound inviting at all - cold, frosty and wintry showers. The cake tin is nigh on empty so baking will be done this week. I'm thinking flapjacks, fruit scones, a large custard tart and using the pastry trimmings (there always are some) for jam or lemon curd tarts. Might as well fill up the oven to save on energy!

joedenise

The pork spread sounds good - might have to pinch that one for when I have some LO roast pork!

Denise

crazytree

Another vote for the pork spread - I'd never have thought of doing something like that! Sounds really good.
We've been trying to eat less in the crazy house so smaller portions mean more leftovers :j. We've had leftovers for lunch a couple of times in the week. It's getting in the way of using up eggs though! :rotfl:
I made cheese and onion pasties out of a potato, onion, cheese and an egg because I'm working this weekend and am utterly sick of sandwiches. I bought pasties last time I went shopping and they weren't all that so I vowed to make my own. I had a go at making pastry with just lard because I was running out of butter (and because it's a shocking price!). It turned out pretty well, a bit fall-apart-y when rolling out but it patched up ok (not pretty) I forgot to put any salt in it though because I normally use salted butter and don't need any extra. I'll know for next time.
One bag of the everlasting blackberries used up in a HUGE crumble.
Not a bad week at all, pleased with myself
There's been some interesting soup ideas so I really must start using up some veggies to make soups for us.
Still loving this thread, thanx to you all...
Tx

joedenise

I always make pastry with half lard and half hard marge. It makes a bit less likely to fall apart but I think you definitely need some lard in it as it makes it nice and short.

Denise

suki1964

Crazytree have you thought about breakfast muffins for your eggs?

Fill muffin tins with small diced veg. Add beaten eggs. Top with cheese and bake till cooked

You can do them in mugs in the micro as well

Ideal for taking to work for lunch

[Deleted User]

I too make pastry half trex/lard, half stork, and its always worked fine for me as well.e

Last night meal was freezer roulette which turned out to be some left over lasagne, and it was really nice.I also had some of the mammoth parone left from Christmas that I chucked some icing on and then a dollop of custard, filled the dessert spot at least.

Tonight I had a lovely roast lamb at Dds with all the trimmings and toffee merengue for pud.Tomorrow my friend is taking me out to lunch as she is coming down to visit me from Dartford, so I think it will be a pub lunch so I will make do with cheese and crackers in the evening as I can't eat two dinners in one day

Mrs_Salad_Dodger

Hev, couple of questions:-

1. What do you use to store soup in freezer?
2. How long can you freeze Stilton for & should you defrost it before using in soups?

Thanks:T

MrsSD

Mrs_Salad_Dodger

What a great idea suki1964. Thanks:T

MrsSD

suki1964

I use zip lock bags for soup as I've very little freezer space and they freeze flat

I freeze everything until I'm ready to use it, I've paneer cheese in there at least a year :eek:

You don't need to defrost it if the size you froze is the size you need, it will defrost and melt in the soup as you warm it

Freezing cheese alters the texture, it becomes very crumbly

[Deleted User]

I have soup bags that I bought from the pound shop and they work very well You can also buy them from Lakeland ,but they are obviously more expensive. Once used, I wash thoroughly and resuse a several of times as long as they don't have any lingering smell from previous soups