Eating from the Emergency Stocks - a recipe/ideas thread

C_J

So I've been diligently squirrelling things away in the larder and freezer in the event of anything untoward weather-or-Brexit-related occurring, and have reasonably good stocks, I think.

When relying on stores to create meals-in-a-crisis before, I have usually settled on the old favourites of a chickpea and tinned peach curry, or a mixed bean chilli and rice. An easy pudding is tinned apple pie filling topped with crumble mix and served with custard.

I would really welcome hearing about everyone else's go-to storecupboard recipes, to help widen my repertoire and to focus my mind on any last minute purchases I might need to source in the next few weeks.

What meals do you plan on putting together from your bunker stores? Please share!

Prinzessilein

Tinned tuna with tinned pineapple mixed with couscous...especially good if the tuna is the sort that comes inn a curry-style sauce!....some extra veg can easily be added if I have some leftover...peas and sweetcorn work well.

I usually have few tins of mushy peas on my 'winter' shelf...goes well with some tinned ham.

Tinned 'creamed' mushrooms have a million-and-one uses!...I have been known to turn it into a quick soup...or pour it over some tinned
chicken (with rice for a 'chicken supreme')...and it is invaluable in an 'Auflauf' (German version of a frittata/Spanish omelette sort of thing...all sorts of leftovers - which I mix with the creamy mushrooms - and beaten egg poured over before it is all baked...maybe some cheese or a crunchy topping)

Tinned sardines in tomato sauce on toast is a 'classic' but always welcome.

If there is a powercut, and no heat for cooking...tinned hotdogs with tinned potatoes and tinned baked beans...all are tasty enough to eat straight from the can.

For puddings I ALWAYS like to have some instant custard on hand...and tinned rice pud is good too...nothing needs to be done, just add a can-opener and a spoon!

[Deleted User]

2 x tins of baked beans
2 x tins of chopped tomatoes
2 x tins of water + 2 ham stock cubes
2 x teaspoons of onion granules
1 teaspoon dried sage
1 teaspoon sugar
2 tablespoons Worcester sauce
seasoning

heat all together in a heavy based pan until to a simmer, reduce the heat and simmer for 30 minutes then blitz with a stick blender and you have a really nice thick soup.

If you have it a few rashers of bacon fried with a fresh onion until soft can be used instead of the onion granules.

C_J

Prinzessilein wrote: »

Tinned tuna with tinned pineapple mixed with couscous...especially good if the tuna is the sort that comes inn a curry-style sauce!....some extra veg can easily be added if I have some leftover...peas and sweetcorn work well.

Ooh, that sounds delicious!

You have also just reminded me that I need to get a hand operated tin opener in case of power cuts (mine's an electric one, which would be rendered useless!)

C_J

I love the sound of that soup, Mrs LW - really warming and rib-sticking on a cold day. I haven't thought to buy any dried onion granules but will add that to my shopping list this week - thank you for that.

Working_Mum

This is one of my go to recipes when I am short of money/ need to use things up

https://www.bbcgoodfood.com/recipes/double-bean-roasted-pepper-chilli

I will regularly swap lentils for beans etc - it's quite versatile

C_J

I'm just copying this list over from the Brexit thread, as D&DD has made some excellent suggestions in it! (Thank you)


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Default Dinners from Food Storage
Our favourites so far are..
Shepherds pie made with tinned beef and peas topped with Idaho mash potatoes (cheese and bacon!)
Cheese and potato pie made with cheese powder and dried mash add in a few bacon bits too
Chunky veg soup with soup pasta and hm rolls
Spag bol made with tinned beef and jar of sauce plus dried spaghetti this can be made into a load of different meals depending on what pasta and sauces you store.
Pizza made not just with dough but pita bread,tortillas or part baked bread whatever you have to hand.
Ham and rice casserole (could also use spam/tuna)
Ham and egg bake
Sloppy joes/chilli etc made with tinned chilli serve with rice /jacket potato or if none fresh available use tinned and fry/bake into chips/wedges and top with chilli etc
Taco soup/taco casserole (tortillas layered like lasagne with chilli)
Beef cobbler use tin of stew or mince and top with either dumpling mix or make scones with flour etc

unrecordings

I'm a bit of a grazer myself, so if TS did ever HTF, like others, for a while at least I'd be happy just opening a tin of something and eating it cold, or nipping out in the garden to see what might be available .Of course that's ignoring the whole empty the freezer first, then the fridge strategy

Wednesday2000

I sometimes combine a packet of stuffing mix with a drained tin of lentils and shape them into veggie burgers which I bake in the oven or fry in some olive oil.:)

C_J wrote: »

So I've been diligently squirrelling things away in the larder and freezer in the event of anything untoward weather-or-Brexit-related occurring, and have reasonably good stocks, I think.

When relying on stores to create meals-in-a-crisis before, I have usually settled on the old favourites of a chickpea and tinned peach curry,

I cannot imagine what that would taste like.:D I have put bananas, pineapple and sultanas in curries before but not heard of peaches.

C_J

It's really lovely, Wednesday! I seem to recall it's a Jack Monroe recipe and I was sceptical at first, but it is actually delicious.

I like the idea of your veggie burgers too

caronc

I'll confirm that the chickpea & peach curry is very good.:)


"Five can casserole" was a caravan holiday favourite when my kids were small:-
A tin each of the following:-
potatoes chopped up or baked beans
sweetcorn
peas
ham or tuna or hotdogs
condensed chicken or mushroom soup mixed with half a can of milk or water (or tomato soup if using baked beans)
grated cheese to top (optional)
Combine the contents from the tins, heat through, stir in grated cheese or sprinkle on top and pop under the grill to brown. Serve with crusty bread or toasted pitta or crackers to dip if wanted. Always resulted in clean plates and easy to chop and change ingredients depending on what you have/like.