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

Cherryfudge

Watty1 said:

Love this thread - so - I can freeze eggs?  

I believe so though when I tried it, I couldn't face eating them! Just me being daft I think. From what I remember, you have to beat them as they change texture, so you could use them for baking, scrambled egg or omelette, but not poached, fried or boiled.

weenancyinAmerica

Just don't leave the egg in it's shell. I have used a silicone muffin tin, and froze an egg in each hole. When frozen, put them in a bag until I wanted to cook them. You can also use an ice cube try - one egg per hole. There are a lot of instructions on the internet. Some show you how to freeze whole eggs. Most have you whisk them, but I didn't. You can also freeze the yolks and whites separately if you have recipes where you want to use one or the other. 

Watty1

thank you for the advice.  I'll remember that.  This weekend's project is a cake using up some of the dried fruit, some of the flour mountain and some of the eggs.  Also planning curried green lentil and carrot soup as I have a lot of both carrots and green lentils     And tonight is a chestnut stew as I have some chestnuts in the store cupboard.

YorksLass

From the freezer: A tub of h/m chicken madras for tonight's tea with a jacket potato and another of cooked beef slices in gravy for tomorrow.  Also some minced beef that's now in the SC for a chilli.

From the cupboards: A tin of tomatoes, a tin of kidney beans and half a packet of seasoning for the chilli.  Also a tablet of lime jelly and a tin of fruit salad (bbe Dec 24) for four individual desserts.  I had some jelly left over so made another two, one with the last few grapes from the fridge added and another without fruit that can have some ice cream with it.

Nelliegrace

I freeze fresh eggs, lightly beaten, in little square food pots, @Watty1. They are my standby in case the hens stop laying in winter, for baking and scrambled eggs. We pay a bit extra for Smallholders’ layers pellets, and the hens get their fresh greens, supermarket eggs don’t taste the same. 

Freezer Tetris, I am sure there is half a haggis in there for Burns Night. Can’t expect anyone will have been hunting fresh haggis in the recent storm. 

Cherryfudge

Finished off some blueberries and promptly bought more. I love them.

Some pasta, stollen, herb tea and cappuccinos have come out of the store cupboard in the interests of turnover and not buying too many pastries, and there are sausages defrosting for tomorrow.

For fresh produce, we have two peppers needing to be used, plus courgettes, parsnips, garlic, sweet potatoes, red onions and a few potatoes. The potatoes will be used up tomorrow and I would do a baked veg tray but DH is set on having a tin of ratatouille with the sausages.

Sadly I am going to throw out a couple of pears that have gone squishy.

LotsOfTea

I yet again failed to get any batch cooking done today as there were too many other tasks to complete (washing, ironing, posting parcels, shopping). I did drag a couple of blocks of cheddar out of the freezer which have definitely been in there several years and I'm going to make a load of cheese sauce with them as experience tells me the cheese will be super crumbly and I have far too much milk at the moment. The milk glut has occurred because I forgot how much milk DH uses and he's away for work at the moment. Annoyingly this means I'll be adding stuff back into the freezer but at least it'll be labelled and dated! 

Cherryfudge

We ate with wider family yesterday so the meal plan was set aside and today DH will have the rest of the sausages. I'm trying out a version of this recipe, but using BNS and cheddar instead of pumpkin and feta because I have these things and they need to be used up. I've further modified it by only using about a quarter of the oil.

It's s new discovery for me that the pumpkin seeds, once cooked in a coating of oil and seasoning for about 20-30 minutes, can be eaten complete with the husk. So much easier!

cornishchick

sorting a cupboard and found another pack of pearl barley. so now I need to use more up.
I've done a risotto, added to soups and even added some to a salad.
but any ideas you can recommend? 

Cherryfudge

Maybe lemon barley water, @cornishchick?

The Beeb seems to have a good selection but I've not road-tested any of these: Pearl barley recipes - BBC Food

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