The all new using what you have from your Freezer, Cupboard or Shed (Barn)

London_1

Hi I usually use teaspoons at a time then if I want it hotter I can add as I go along I'm a great one for having a little taste to see if its Ok and not going to blow my head off I know to cool it you can chuck some natural yogurt in or a diced spud but I prefer to add a bit at a time .I basically chuck anything in thats a bit spicy,Once I had the dregs of a bottle of sweet chilli sauce and just pour a little water into the bottle shook it up and chucked it in .Not one to waste anything if its edible it gets chucked in

JackieO xx

Cairnpapple

I need to thank whoever posted the sesame naan recipe many pages ago on this thread, we made them last week and they were very nice. Making something similar this week to continue to use up the very ancient nigella seeds, old sesame oil and truly horrifying amount of sesame seeds. But have hybridized with a bootstrap cook flatbread recipe because we didn't have yogurt. Also using up some old bread flour. I think (hope) the yeast is in date,  which is what really matters. 

Will have the flatbreads with the keema fusion curry and the last of the carrots. 

My plan to finish off the stem ginger by making stem ginger,  soy and orange salmon has been thwarted by the supermarket not sending me any oranges, grrr. We don't have any other citrus except preserved lemon, which doesn't feel like it would do the same thing. We will have orange juice from the milkman tomorrow so maybe we can just reduce that down a bit and skip the zest and it would still be ok. 

carinjo

Lunch was some of the leftover chicken, tossed with leeks ms c dug up from allotment yesterday a few odd ends of veg and fettuchini. 
Took out some mince to make a meatloaf. 

oceandreamer

Found the haggis that I'd been thinking about since someone mentioned it on here pages back.  Only half but it was fine with some reheated left over mash and mashed neeps.  Even made a whiskey sauce, had no cream but used the last of some (possible out of date but seemed fine) mascapone instead.

Cherryfudge

Thanks for the veggie chilli ideas, @London_1 and @JIL. I've written it all out so I can find it again - hopefully later this week.

I made the Moroccan-style stew tonight and there's enough left for a couple more meals despite not being able to find the coriander leaves. I've finished the frozen spinach and ran out of milk so I've made up the rest of the dried milk from emergency stores. Neither of these really counts as both need to be replenished as staples.

London_1

@Cherryfudgeyou are most welcome .I like it as its so easy to do, and as a rule its a great way to use up odds and ends and tinned bits in the store cupboard. I am slowly working my way through the tinned stuff especially as the more that gets used up the less I'll have to pack when I move.EA photos and video go online Thurs/Friday of this week and I'm hoping for a quick sale as DD's has gone already.We are buying a house jointly so we have to synchronise everything . Carpet cleaners are coming this morning and I have been putting as much stuff away so it looks nice for the Photos when they are done. DD is coming Thursday morning to help make the house look ready for sale (she is an EA herself although neither of us are going through her agency as she wants everything to be separate and not at her work .So we have an independent EA and they have been excellent so far. 
My local CS are doing quite well from the bags of stuff I keep taking over there  

Right back to decluttering have a great day chums I'm just going to dig out some fish fro dinner tonight from the freezer along with some frozen veg and mashed potatoes 

  JackieO xx

LotsOfTea

I do love a veggie chilli too and will chuck whatever veg needs using up in it. I also always add a spoonful of Marmite which really adds some depth to the flavour and sometimes a handful of quinoa if I have it. I'll probably be making some chilli this week now I've started thinking about it as I've got to use up the fresh stuff by the weekend when we're going away for a week.

This afternoon's job is to work out what to use everything for. Lunch is going to be egg on toast with some sauteed leeks I think and I'll take it from there.

London_1

Tonights dinner will be chicken provencal from the freezer plus veg, and stewed apples and custard for pudding i peeled and stewed them in honey last night so just topped them with some birds custard just now.

Off to Dobbies coffee morning this morning so a nice social morning chinwag with friends  

JackieO xx

carinjo

Had a go at making the meatloaf from the new t@sco magazine here think i slightly overcooked the lentils, but was amazed at the size and taste. Definately going into the make-again file. 
Today will be leftovers.
I've done some research on what to do with the bags of allotment fruit taking up a whole drawer in shed freezer. My main issue is all the sugar that gets added to any jam or chutney, so been staying away of those. But, got a family getogether in april, going to make some blackberry liqueuer for the ladies. Found some recipes for using red gooseberries. Just need ideas for the golden plums now.
In other (slightly off topic): ms C and i treated ourselves each to a new mug to use with our new flower teas i bought. 

JIL

@carinjo that looks like a really good recipe, even better that its suggested setting a couple of slices aside to make a different recipe.