Frugal Foodies, thread 2! Favourite leftover dishes, avoiding waste, menu ideas.

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Hey everyone!

1st thread is here

Hope that link worked! I’ve never done it that way before...

💐 and 🍰 and ☕️ to all!

cricket you can also cook a cauliflower whole, coated in spices and tahini - there was a bit of a fad for doing this last summer on instagram, it was very tasty!

segregate you could make Pimms, a cocktail with smirnoff and elderflower, lemonade jelly with berries, lemonade cake (a matt tebbut recipe: metro.co.uk/2013/07/17/how-to-cook-matt-tebbutts-lemonade-and-lime-citrus-cake-3884982/)

Ruby I also have a lot of potatoes to use up just now - planning boulangere potatoes layered with sausages, jacket potatoes in the week, and viennese potatoes with pickled cucumber, caraway, sour cream to go alongside some hot smoked salmon (this from my new Diana Henry cookbook, which is a corker - highly recommend!!)

I have also started a sourdough starter, inspired by this thread...just flour and water, no dried fruit though. I'll need to think of a good name of my own now.

Homemade sourdough naan the other day - amazing! Happy to share the recipe if anyone wants it.

Yes please magna! Hoping my sourdough starter will be up and running soon.

Some seriously impressive crumb structure going on there Weeds and those naans look amazing magna

We’re having a good at parsnip gnocchi this evening as had two parsnips very much in need of using. Using the recipe on the bbcgoodfood website, excited to finally crack open the bag of 00 flour that’s been maligning in my baking cupboard for too long!

@Xiaoxiong I did indeed have a stir fry in the end, rang the changes with noodles rather than cous cous for a change.

I feel out the loop with you guys at the moment but hoping to get back in swing.

Thu was stir fry.
Friday was pesto pasta but using up some veg that needed using.

Today...I've just had sandwiches which I'm counting as "lunch" and is virtually unheard of for me last couple years!

Planning maybe a stir fry again tonight unless you guys gimme ideas for something else.

I've

2 aubergines
5 courgettes
5 peppers
A pack of baby corn
A pack of mange tout
2 punnets of mushrooms

Most of which is fairly fresh at the moment but needs using before the situation becomes pressing obviously.

A WEE bit of room in freezer if I freeze in bags rather than tubs.

I've also ended up with 15 eggs in yesterday's delivery - substitution again! I said the subs would kill me!

Also a 4 Pinter of skimmed milk Dated 29 April some of which I can use in creamy pasta sauces of which I have packets (still struggling to get scales and sieve!)

But I'm stumped on using all this!

So please frugal foodies please do hit me with ideas!

Also - Greek yogurt 2 pots dated yesterday still ok to eat today? Yay or nay?

As I read the thread I'm thinking...

French toast will use up some eggs & milk (I've some older long out of date eggs too at what point do I give up on them & pile into the new 15 pack?)

Very impressed with all the baking, cooking and yeast growing.

I'd love to try the yeast growing but my ocd can't get my head around trusting the results enough to eat the finished product.

That sounds like 2 meals to me Graphista, aubergine, peppers and courgette in something like a roasted veg pasta bake, Chinese style stir fry with noodles for the rest.
Or maybe mushroom omelette, or a fritata with the Mediterranean style veg?
Yoghurt is fine.

I've seen recipes for scones using lemonade floating around lately SegregateMumBev but no idea what they are like, I haven't tried it!

And another yes please for the naan recipe!

www.breadforlife.org.uk/single-post/2020/04/04/Sourdough-Naan-Breads

That sounds like 2 meals to me Graphista

Oh at least!!

Ooh frittata is a good call!

Forgotten about that I've a couple recipes stored on phone (I've set up a "recipes & ideas" folder in the notes app on my phone, with a separate "note" for each ingredient that I end up with loads of as it tends to be the same items repeatedly!)

Shakshouka type dish to use some eggs and yoghurt ( if plain yoghurt) if you have some form of tomatoes?

Some lemondae used ina Pimms, cheers! Will research scones, ta.

Parsnip gnocchi were a resounding success! Can’t believe two tired parsnips and some sprouting spuds can be elevated to something so yummy!

Wow, furble they look amazing. I have ailing parsnips and sprouting spuds...

www.bbcgoodfood.com/recipes/parsnip-gnocchi

Found them really fun to make, got a little production line going with DH. We’ve leftovers which I fancy in a butternut squash and safe sauce.

Ooh, they look lovely Furble. I wonder if I could do a swede version as I've used the parsnips.
Or maybe potato and wild garlic, while the wild garlic is still in season?

Hi! Lurker here looking for inspiration.

I have a tin of anchovies in oil that have been in the cupboard forever and need using up. I think DH bought them for pizza but I just don't fancy them on something like that. Will it work if I use them in a slow cooked tomato sauce? I know it goes with olives/capers but I don't have any..Was hoping to use it in a tomato and garlic sauce, hoping it won't taste too fishy? Should I drain the oil too?

I’d drain the oil if I wasn’t used to using anchovies as otherwise it’ll probably be too fishy, although I do usually use it myself. It’ll add a great umami flavour and depth to tomato sauce.

You could always use half a tin and freeze the rest, that way you could have a tuna Niçoise salad sometime down the line.

Thanks that's really helpful! Will give it a go. I've never cooked with them despite loving all things umami.

Thanks for the recipe. That’s probably Monday evening’s dinner!

We had a take away for dinner and it was bloody amazing. Does anyone have a recipe for sag aloo that tastes like what you get in a restaurant? I really want to make it at home and mine is never as good.

Weedsnseeds1

Or give it a title The Sultana of... insert name of home town!

Late to the party ('twas ever thus) but I quite fancy The Sultana of Swing.

I can never make Sag Aloo like it tastes in a restaurant either! It's always creamier than I can make it.

Brilliant LaMarschallin!
Not my starter, but PurpleDaisy might fancy that

The secret may well be cream georgedawes, it certainly is with dahl makhani!

Dh made sourdough pastries Today.

Pastry took 4 days.