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

Cherryfudge

We had curry too - our youngest had given DH a spice mix as part of a present and I think it was BBE January, but this year so no worries. We used chicken from the freezer and it was delicious. One portion left for DH during the week.

Then my phone sent me a compilation of family photos of ice cream so I had better get serious about creating freezer space before summer...

Watty1

Went to see if there were any frozen onions in the barn freezer and found a carrier bag with 4 lots of diced beef in.  So, beef stews will need to be planned.   Was looking for the frozen onions to make a soup for lunch as the leeks I was going to use were rotten.   Eventually settled on freezer soup (frozen broccoli, peas, garlic and onions) and then realising the carrots would soon go the same way I have made a huge pot of carrot and cashew curry.  This freezes well so this will be dinner with some left over curry in the fridge.

I have been feeling really low mood wise lately and curry is about the only thing I can work out how to cook.  The fridge looks quite empty now and if I serve me any boyfriend a medley of different curries from the fridge and then freeze the carrot and cashew one and lamb one in slow cooker I should have an easy win in the week ahead.

That with slow cooker beef stew will make simple wins.

LotsOfTea

Carrot & cashew curry sounds lovely @Watty1. Did you use a recipe or was it a made up kind of thing? If it did come from a recipe I'd love to give it a go if you can share?

LotsOfTea

I've been plugging away at using up stuff this week, mostly sachets of miso soup which I seem to have a lot of. I've been having one as a nice warming drink at about 5pm rather than something caffeinated and it's been very nice. 

I also finished off an ancient packet of mixed peppers (which seemed to have become about 80% ice) from the freezer in a veggie chilli which will be tea tonight and which also used a tin of black eyed beans from the ZA stores. 

I fished a tin of pears out of the ZA stores this morning and that'll be my next yoghurt topping after the delights of the cherry pie filling. I feel like it'll be a disappointment in comparison!

Cherryfudge

Pears are good with chocolate and/or ginger, @LotsOfTea, would that cheer your yogurt up?

YorksLass

Another idea for the tinned pears - serve as a topping to cottage cheese on a bed of lettuce.  Weird combination but it works!

LotsOfTea

Thanks for the pear suggestions! I absolutely love ginger so will definitely try adding some. It's quite chilly in the mornings at the moment so maybe pear and ginger porridge. Mmmmm. 

I have to admit that cottage cheese reminds me so much of my mum eating it on ryvita on some awful diet where all she seemed to eat was that or grapefruit that I've never really fancied it much. Maybe I'm doing it a disservice. 😂

Cherryfudge

The pears, cottage cheese and lettuce sounds just unusual enough to tempt me. And I do like pears.

Now you have me thinking of pear and ginger porridge made using some of the syrup from stem ginger jars...

I used up some eggs and lemons making lemon curd this morning. A lot of ingredients for two jars' worth but so nice. There are red cabbage, sweet potatoes and celery to use at some point in the not-too-distant future, as well as a couple of portions of the chickpea tikka and a pack of liver. I think I will divide the liver in two and freeze both, then we regain fridge space and I get to buy some really nice bacon to have with it.

Watty1

LotsOfTea said:

Carrot & cashew curry sounds lovely @Watty1. Did you use a recipe or was it a made up kind of thing? If it did come from a recipe I'd love to give it a go if you can share?

It is indeed a recipe from the Encyclopaedia of Indian Cookery by Khalid Aziz (M&S - really old)  I've been making it for years and this is as it appears in the book - I make it with more carrots usually - but as is it is delicious and very nutty.

1 lb carrots, 1 large onion, 4 oz ghee or 4 fl oz cooking oil, 1  x 2 inch piece of ginger, 1 teaspoon garam masala, 1 teaspoon chilli powder, 1 teaspoon flour, half a pound of cashew nuts, quarter pint chicken stock 1 teaspoon salt 2 tomatoes   (There is a note to say you can use 6 oz cashew nuts if you prefer, which is more economic!)

cut carrots into lengthwise strips, slice the onion then heat the oil and fry the onion and carrots. Peel the ginger and cut into lengthwise strips. Add ginger, garam masala and chilli powder to pan, continue to stir and add the flour, as it thickens add the cashew nuts, stock and salt.
Bring to the boil and then simmer with pan covered for about 20 mins until carrots are cooked.  It is ready when the carrots are cooked - then add the tomatoes chopped coarsely and cook for 3- 4 mins

It should have a fairly thick sauce, it is a very dry curry,    I use it as main dish but also freeze in smaller portions to use as a side dish if I have made other curries.  

LotsOfTea

Thanks @Watty1 that looks nice and easy and I already have all the ingredients which is always a good start!