Love food hate Waste Part two for 2018 :)

phizzimum

How do you make the veg and cheese bake Yorkshire Lass?

Is it with a white sauce or just grated cheese?

shabbychic12

Was just wondering what to do with some excess potatoes so lve made some potato salad thanks for the idea. Then l tasted it wow l surprised myself lol

ArthriticOldThing

Thanks to your post YorksLass I've made myself some Spicy Carrot and Lentil Soup to use up fridge bottom carrots and its very tasty. Lunches done for a couple of days!

MMF007

I love Ryvita because they make a great delivery system for cheese . I am low carbing but allow myself a ryvita every so often, with cheese on of course!

Yorklass, I made a version of your courgette bake yesterday, added frozen peas and 3 slices of chorizo that needed using up. It was delish, thanks again for the recipe. I still haven't made the bobotie recipe that you posted last year, but I will do that soon.

Last evening we shared a YS steak, YS button mushrooms and stir fried veg to use up odds and ends. It was nice and filling. There is a very small piece of cooked steak left that I shall slice very thinly (to bring out the flavour) and dab with a little mustard for DH's sandwiches.

Incidently, I am trying to encourage DH to eat thinner slices of bread. This is not really for reasons of economy, although there would be a small saving if he got a slice or 2 more from each loaf. I just think he would get more enjoyment from a sandwich if the filling was a greater percentage of the whole, and this would do the trick without stuffing more filling in, iyswim! :rotfl:

Actually, it really annoys me to see how thick most ready-sliced bread is now. Obvs a sales tactic because now one loaf makes fewer sandwiches than a few years ago.
Another form of shrink-flation :mad:

[Deleted User]

I don't eat bread and haven't for a couple of years and I use crackerbread instead but I too think its possibly shrinkflation.DD's family because there are 5 packed lunches and three permanantly hungry teemagers still at home use about a loaf and a half a day and I noticed recently DD saying how the bread seems to be gone a lot quicker than it used to.I wondered if it was because of less slices to a loaf . They have a cooked meal in the evening so its not used at night,and I do the boys their snack when they come in from school and its not often they have anything bread based. DD buys the Aldi Farmhouse loaf which seems to have fairly thick slices but the boys aren't keen on the ordinary sliced white loaves from the supermarket I'm sure if she had the time she would bake her own, but as both her and her OH work long hours its just not feasible. I can remember back when brea went up from eleven pence halfpenny to a shilling my late Mum was furious and was convinced there would be street riots :):) I wonder what she would think of bread prices now.No sliced bread when I was small it was a uncut one than my Mum could carve with the precision of a surgeon with her lethal bread knife :):)

YorksLass

phizzimum wrote: »

How do you make the veg and cheese bake Yorkshire Lass? Is it with a white sauce or just grated cheese?

This is the basic recipe but it's very versatile so you can use up whatever bits of vegetables you have in (eg peppers, mushrooms, broccoli etc - although I wouldn't use cabbage ). This quantity serves 4 large portions and it freezes well too. I find it goes well as a side with things like sausages, burgers etc and it would probably make a good addition to a school or work lunch box.

375g (12 oz) grated courgette
125g (4 oz) SR flour
125g (4 oz) grated Cheddar (or any other hard cheese)
5 eggs (I usually use just 2 and make up the difference with milk)
2 rashers of bacon, cut into small pieces (you could use bits from those Value packs of bacon or chorizo as MMF007 did in her version)
1 onion, diced small
1 carrot, grated
1 tsp dried mustard or a dash of Worcester sauce (both optional)

Grease a pie dish and pre-heat oven to 180C.
Mix the vegetables and cheese together in a large bowl.
Beat the eggs, add the flour (don't worry if it looks a bit lumpy).
Pour over the veg and cheese mix, stir well.
Spoon into dish (and top with more cheese if you want).
Bake for 40-45 mins.
Cut into squares or slices, serve hot or cold. Enjoy.

Ah, bread. Mum always used to bake her own and she too was a dab hand with the bread knife (I'm sure the blade got thinner over the years because of how often it was sharpened). I have time to make my own nowadays (retired) and have worked out it probably costs about 40-45p for a large loaf (including leccy costs for BM). I much prefer it to SM bread. I can cook, bake, make chutneys, jams etc and do really good pastry but I can't bake bread by hand - and it's not through lack of trying! If ever we had a shortage of housebricks, I reckon my hand-made loaves would make a good substitute. :rotfl:

This morning I sliced up the rest of Sunday's leg of lamb and have frozen some in gravy for a roast dinner on a weekend when we don't buy a joint. There's also enough for us to have cold cuts tonight with hm chunky chips and chickpea dahl.

phizzimum

Thank you so much Yorkslass (and apologies for getting your name wrong)

I will definitely be trying that recipe.

[Deleted User]

I cooked my small bit of gammon and it tasted gorgeous and I have five portions wrapped in cling film in the freezer and the other portion i had last night with a couple of poached eggs on top, and a few mushrooms.

So it will do five further meals plus last nights so 6 building blocks for meals for £2.45 I'm happy with that.:)

It was only a small bit from Aldi's but very lean and cooked in the SC overnight I had almost no shrinkage and once cold it sliced up well. topping it with runny honey gave it a delicious taste and cooking in cola helped as well. I had to juggle my menu a little yesterday but its all worked in very well.

Tonight I think I will have a piece of chicken from the freezer with some mash (also for freezer) and use up the last end bit of the sweetheart cabbage in the veg drawer of the fridge.

Lunch will be probably scrambled eggs with a couple of mushrooms and crackers, followed by an apple diced up and mixed in with some plain greek yogurt. No shopping to buy at all until the end of next week hopefully as I have managed to get through February with only two food shopping days :):)

JackieO xx

maryb

Yorkslass I went on a baking course last year and it was inspirational. I can now bake bread that doesn't turn out like bricks!! The course was about sourdough but the actual baking is the same for all loaves

What you need is a steamy atmosphere. The easiest way to do this is to heat up something like a Le Creuset casserole in the oven. take it out and sprinkle some semolina in the bottom. Dump your dough in (literally dump it - the casserole will be very hot!!) then make a couple of slashes across the top so that as the bread expands it has room to grow without being constrained by the crust. A serrated knife is good for this.

Put the lid on and put it in the oven for 15 minutes, then take the lid off and bake for another 15.

If you can't bake your bread in an enclosed dish then put a roasting tin half full of water on the shelf below while the oven is heating up

On the course they showed us the difference between bread just baked in an oven and bread baked by these two methods. Bearing in mind this was dough prepared by expert bakers and baked in professional bread ovens. Their loaf that was just baked in an open oven without any steam was like - a house brick!

That course was worth every penny just for that bit of knowledge

klbooth

maryb wrote: »

That course was worth every penny just for that bit of knowledge

Thank you so much for sharing, that is awesome advice