Reverse Meal Planning

Suffolk_lass

Welcome to the new people on here. I love the description of bread and butter pudding with buns - The Barefoot Contessa makes a very extravagant B&B pudding with either challah or other enriched dough like brioche. Not sure about inedible muffins (is any cake inedible?) but I have made a quick trifle with hot cross buns - tore them up, tipped in a tin of fruit and made a bit of birds custard to top it off. Lovely with a dollop of greek style yogurt or a dribble of cream.

We had raspberries and cream for a dessert here, preceded by cauliflower cheese as I forgot to start the chicken I was going to roast. We will have that tonight instead.

DownTheGarden

Yesterday brunch was pancakes made with ice cream, served with some rhubarb.  
By made with I mean - made WITH icecream - some ratty ends of ice-cream scraped from large container to free up some freezer space.  I figured you would normally put egg & milk in recipe so this would serve instead.   I kept back one spoonful to save sugaring the rhubarb.   

candygirl

Am making a fridge bottom veggie chilli today , full of all sorts including wilted celery,  courgette ,n carrot .I don't follow a recipe, just bung it all in with tinned toms, beans n loads of chilli n garlic.Will have with crunchy bread 😋
SL , love the sound of that trifle 😁

boultdj

Roasting potatoes, carrots and swede here as they are starting to look a bit ratty.

Suffolk_lass

Chicken in large le creuset casserole with a stock jelly and water to the height of the jelly. In the range simmer oven for the afternoon to slow-roast it with a couple of onions and carrots

Pyxis

Suffolk_lass said:

Chicken in large le creuset casserole with a stock jelly and water to the height of the jelly. In the range simmer oven for the afternoon to slow-roast it with a couple of onions and carrots

There was a “How It’s Made” programme on the other day showing Le Creuset casseroles being made from start to finish, including cars being crushed and then metal extracted to go into the making of the pots, and recycled glass being used for the enamelling.
Interesting.

joedenise

The stir fry for lunch was lovely today and used up some bits and pieces from the fridge.  

PipneyJane

wmf said:

Thanks for continuing the thread Suffolk_lass (we lived in Suffolk for 18 very happy years). 

How long would folks keep smoked salmon in freezer? I’m going to defrost freezer at weekend and wondering whether to risk the Christmas smoked salmon pack. Today it’s eggs and veg with baked potatoes. Bit of a mix. Collecting veg box tomorrow....and sausages yum yum

Everyone else has probably already replied to your question regarding frozen food but my answer is "forever".  Seriously, frozen food may get freezer burn - i.e. dried out a bit - but it will be safe to eat until the day it is defrosted.  At that point, the regular how-long-does-it-last-? clock starts up again.   You have just put it in suspended animation, so if it was fresh and in good condition, then it will be perfectly healthy; if it was "on the turn", then it will still be "on the turn" when you defrost it.

- Pip

Rowan9

thanks Pip and others who replied. I just wasn’t sure because I’m always extra cautious with fish. 

Have made two pots of soup, one v spicy minestrone and the other bendy veg from fridge but also lovely carrots from yesterday’s veg box. Should keep us going for a few days. Cold here up in Scotland! 

joedenise

This thread has made it into the weekly email.  I wonder how many new people will start posting.