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

Frugalistamama

I just planted a rhubarb in my new garden because I always wanted one..... The slugs devoured one whole leaf in the first night. It only had two.  I'm not much of a gardener!  

Cherryfudge

Frugalistamama said:

I just planted a rhubarb in my new garden because I always wanted one..... The slugs devoured one whole leaf in the first night. It only had two.  I'm not much of a gardener!  

Oh no, poor rhubarb! I lost all my squash plants to slugs last year... I won't use slug killer but I never intended to nurture them.

Frugalistamama

@Cherryfudge I know! So sad. Also trying to grow some tomatoes but they are turning yellow on the windowsill with the leaves dropping off. So planted them out today, I think it's too early as they are still small but I think they stand a better chance as they seem to be dying on the windowsill. 

Today I cooked up those sweet potatoes to go with my lunch for the next few days, Brussels were used with the roasted chicken but I discovered another bag! So I'll leave those for another time.

Next 3 items:
Fridge: some Thai paste (any ideas?) I can't remember what I used it for in the first place! 
Freezer: some frozen swede (tricky as I'm the only one who likes them)
Cupboard: curry paste

Cherryfudge

I'm not sure what's up with the tomatoes, @Frugalistamama, but sometimes a bit of plant food, or checking for overwatering, might help.

Swede is one of those things I always buy then struggle to use. I've been known to chop it up small and add to curries, but nothing more imaginative than that. Is the Thai paste the curry in a little jar? I use that for a Hazel Wallace soup recipe which id delicious (and of course I can't remember the name of it right now but I can try to find it).

We now have a fridge full of salad and some slices of pizza again. 

Pollie

Thai curry paste can be mixed into mayo, used in a vinaigrette or as a marinade/rub.

Frugalistamama

Thank you for the suggestions but it's not curry paste, it's a fragrant Thai paste, so I guess for stir-fry. 

Cherryfudge

I haven't tried the fragrant Thai paste but it sounds very tasty. Stir fry now... any veg to use up that aren't swede?

We've had a fish pie mix from the freezer today with some veg in the pie, and sweet potato fries, and I used up all the oddments of potatoes for the topping, leaving the new bag that DH bought intact. And there was salad with it - and for my lunch, when I also had pizza and cous cous.

Oh, those sweet potato fries were so nice. I might work them into a meal tomorrow too.

Rosetta92

@Cherryfudge - I’m not sure how to quote but you mentioned a few posts higher up that you have trouble using up swede (neeps to those north of the border 😁) For me the first priority is haggis, neeps & tatties. But I often combine the neeps 50:50 with carrots as I like the two mashed together. Some nutmeg added too is extra tasty. I usually make double quantities and freeze - like you would mashed potatoes- makes a quick side veg from the freezer or a pie topping instead of potatoes. When I cook mince I usually added carrots and onions. If I have neeps they go in too. I see you like sweet potato fries - I’m now wondering if neeps would work as fries too 🤔

Cherryfudge

Rosetta92 said:

@Cherryfudge - I’m not sure how to quote but you mentioned a few posts higher up that you have trouble using up swede (neeps to those north of the border 😁) For me the first priority is haggis, neeps & tatties. But I often combine the neeps 50:50 with carrots as I like the two mashed together. Some nutmeg added too is extra tasty. I usually make double quantities and freeze - like you would mashed potatoes- makes a quick side veg from the freezer or a pie topping instead of potatoes. When I cook mince I usually added carrots and onions. If I have neeps they go in too. I see you like sweet potato fries - I’m now wondering if neeps would work as fries too 🤔

Thanks Rosetta - I really need to learn how to do haggis, neeps and tatties - my 'Scottish family' made this for us one Burns night and it was delicious. It's a little harder to get haggis round here, but not impossible. I've not yet persuaded DH to try it but he doesn't eat black pudding either so I've a way to go. 

Interestingly, mashed swede and carrots - with butter and nutmeg - is the only way I know to 'do' swede other than plain boiled. I make it at Christmas for a treat for me, but then take ages to use it up. I think the issue if DH's tastes rather than the availability of neeps/swede!

Now it's just occurred to me: living in the northeast, I've heard people refer to those solid round things with orange centres as 'turnips' whereas I (from elsewhere) would call them 'swede'. The smaller things with white insides and purple tops are what I'd call turnips. Now I'm confused about which ones go with haggis - I thought it was the white ones?

And I think I've come across someone using the orange ones (whatever they're called) as chips. I'd imagine they might need parboiling first, or a longer cook, but perhaps someone can let us know?

Cherryfudge

PS @Rosetta92, there's a 'quote' button at the bottom left of each post on my screen - is there similar on yours?