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

Cherryfudge

@London_1, I've been missing your posts but I can see from your profile that you are still on the boards. Have you moved yet? I hope all is well.

Cairnpapple

Tin cupboard is done and looks very nice and regimented Threw out some out of date meat glazes and a jar of the kimchi that neither of us likes. Found a smoked garlic rub that we'll try on this weekend's roast chicken. 

Spouse made a butter bean and mandarin curry to use some tins and a chicken and veg curry to use up various odds and ends from the fridge. 

We're now going to have to eat from the freezer for a bit because all the Tupperware is in use!

ETA: Made some space in the freezer by eating the last of the raspberry sorbet, yum

Cherryfudge

We will be away for a few days soon, so from tomorrow I need to plan to eat down the fridge. Is that a thing? I think you'll know what I mean.

I know there's hummus, carrots and celery, as well as carrot and coriander soup, so that's my lunches sorted. There's quite a lot of milk and yogurt, and DH doesn't have them so I either need to use or donate them. Also some lemons, cabbage, cheese, grapes, ginger and garlic, but I think the ginger and garlic should be all right till we get home.

Out of the fridge, there are eggs and fruit, so lemon curd is likely. DH will probably eat his way through the other fruit.

I also need to plan some snacks to take with us as we will arrive late in the evening and won't have a lot of opportunity to find eateries.

Pollie

Cheese muffins would use up some eggs, milk and cheese and could be used for your first night away snacks.

Cherryfudge

Mmm, cheese muffins! I love things like that, though DH is lactose intolerant so I'd be forced to eat the lot... oh well, there goes my diet. Actually I think I will need to freeze some cheese, as there's too much to get through and besides, if I grate it first, I can add some to my meals. I'm going to bear those in mind (thanks @Pollie) because I could make some and freeze them. Oh, okay, and eat some before we go.  

I meant to get pudding rice today and forgot, but that's an option for milk (some of it's almond milk, so DH can have that, but that's been open a while so I need to see if it's still okay).

I'm pleased with how today's eating up has gone, without buying more ingredients too. Some of the carrots; all the sweet potato; an onion; some curry powder; ground ginger and turmeric; a tin of tomatoes; the rest of the celery; some carrots and, from the freezer, corned beef; kidney beans; parsley and coriander made my very free interpretation of someone else's recipe for corned beef curry, and it came out okay, with some left for later in the week. I finished the soup for lunch and had some hummus as a snack later.

Pollie

You could freeze the ordinary milk too but have no idea about the almond. Also, basmati, risotto or long grain rice can be used for rice puddings. 

Cherryfudge

Thanks @Pollie, I've just used some ordinary white rice with the almond milk to make rice pudding! I think any remaining milk will go to the neighbours at the end of the week as the only way to fit it in the freezer now would be to pour it in...

I'm pleased to report all but one of the lemons and all the eggs have been turned into curd, though the curd isn't setting properly, possibly because I added a stray half lemon. At least they are in a form that will keep till eaten. Lunch was the rest of the hummus with carrot sticks, but there are still a couple of carrots to go, and some cabbage too. My block of cheese is grated and frozen. There's a net of individual portions of cheese brought back from our break in Wales, but they should be fine. DH has lacto-free cheese so I'll see what he wants done with it.

Salmon is defrosting for dinner.

I will have to hope the ginger keeps, though I remember reading (here?) that it can be frozen. Grapes are for nibbles (I need to remember that, though we could have them as a snack on the train.

I've bought pate (on offer) but it's BB mid June so can be eaten after the holiday. Also a large garlic bulb, because the garlic we have is small, and two more butternut squashes (making four) while they're on offer in L!dl.

rtandon27

@Cherryfudge - we often store ginger in the freezer when we receive too much in the veg box. Grates well from frozen and in that form we don't bother to peel it!  I often grate it into hot water and add honey and lemon for a DIY tea.

Cherryfudge

rtandon27 said:

@Cherryfudge - we often store ginger in the freezer when we receive too much in the veg box. Grates well from frozen and in that form we don't bother to peel it!  I often grate it into hot water and add honey and lemon for a DIY tea.

Thanks! I suppose I should wash it first if I'm not to peel it? Though it looks quite clean!

That sounds like a good solution and I often have a bit of ginger sitting in the packet waiting for nothing, meaning it goes bad which is such a shame. Will definitely try.

The almond milk/cheapo rice pudding was a hit and there's some in the fridge for another day.

SandyShores

Cherryfudge said:

rtandon27 said:

@Cherryfudge - we often store ginger in the freezer when we receive too much in the veg box. Grates well from frozen and in that form we don't bother to peel it!  I often grate it into hot water and add honey and lemon for a DIY tea.

Thanks! I suppose I should wash it first if I'm not to peel it? Though it looks quite clean!

That sounds like a good solution and I often have a bit of ginger sitting in the packet waiting for nothing, meaning it goes bad which is such a shame. Will definitely try.

The almond milk/cheapo rice pudding was a hit and there's some in the fridge for another day.

This got my interest Cherryfudge and rtandon27, we often pop ginger into the freezer and then grate it from frozen.  I've never really thought about washing it.  Quick look on the interweb which says that freezing doesn't destroy bacteria, but if you are cooking the ginger then any bacteria should be destroyed.  But it also says that any pesticides aren't removed by cooking.  However, another look on the 'net which says that although pesticides are used in growing ginger, very few end up on the rhizomes themselves, but choose organic to avoid this.

So I'll definitely be washing any ginger in future,  unless its marked up as organic.  I hadn't thought about this before.  Thank you.