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

[Ninkanink]

Hey everyone!

1st thread is here

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

💐 and 🍰 and ☕️ to all!

I should add that, because of what I think is Coronavirus (nearly 3 weeks in), I’ve lost my sense of smell so can’t rely on smell/taste so had to throw some out of date cream away the other day. It grieved me as I’m sure it was fine and in normal circumstances it would be obvious if it was ok to eat 😢

www.google.com/amp/s/www.bbcgoodfood.com/recipes/spiced-swede-fritters%3famp

I have made a version of these in the past very tasty.
I am also a big fan of swede, carrot and potato mash

www.bbcgoodfood.com › sw...
Web results
Swede recipes | BBC Good Food

Some of these look nice too

Hope you are on the mend now @siblingrevelryagain

Happy long weekend everyone! I had a tough work week (this whole having small children and working full time with no childcare lark is the pits) and am so excited at the prospect of four days of pottering and cooking!

I have a cauli in a very sorry state that is destined for a curry tonight. I will make a fresh salad to go with it to use the last of a sorry cucumber and some old carrots.

Does anyone use the Yummly app? I’ve only just started trying it out but it has 10s of thousands of recipes curated from sources across the internet so a very useful resource I hope!

Here is the recipe I just found from the app that I am about to start on: simply-delicious-food.com/easy-cauliflower-tikka-masala/?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly

For the swede I would probably boil and mash and then freeze in bags. I also have one that I need to do that with!

Screaming swede - I've tried it, it works, but it still tastes like swede

www.foodcheats.com/singing-swede-microwave-a-whole-swede

@Ninkanink & @Weedsnseeds1 thanks very much I'd really appreciate that and I'm sure would be of use to others too.

Great tip on the butter sheets! Definitely doing that.

I haven't been able to get weighing scales (I keep trying! They seem to be sold out)

But...I do have a measuring jug, a measuring jigger and proper measuring spoons anyone able to signpost me to somewhere that's good for advising on measuring dry ingredients by volume rather than weight? Or knows how to do so?

I might omit the hot sauce from the cheese sauce recipe but I have cayenne pepper, and smoked paprika so might reduce the cayenne, sub in Henderson's relish for the hot sauce?

The jam I did by guesstimate but I now finally have some flour heading my way (SR and plain - get me!) and so many recipes I've been looking up to use stuff has included flour and I'd like to be able to use it.

I've also some ready made chilled shortcrust pastry coming which I've never used before, I have a pack of frozen raspberries there still to use and I could do with freeing up freezer space so I was wondering about a tart of some kind? Or maybe sort of sweet fruit filled "pasties" if that makes sense?

And I googled and:

https://www.bbcgoodfood.com/recipes/blackberry-apple-pasties

Can I sub the raspberries?

Although just realised I'm an idiot as I've no tart type cases - I have the bun tin can I use that and make mini tarts? I have a loaf tin and 2 baking sheets and foil trays - can I make pies/tarts in them?

Might make some veggie pasties too.

@Meckity1 don't worry nobody will point and laugh! I'm a complete dunce compared to the rest of the complete chefs on here and they haven't laughed at me yet 

I'm a veggie all my adult life and even I can and will cook chicken breasts (daughter and ex both omni).

Either roast in oven, drizzle of oil and wrap in foil, I cook for 15 mins "wrapped" then another 5-10 to brown

Or baked in a sauce

Or slice and use in a stir fry.

Dead easy to yell when they're cooked especially if stir frying.

I even used to do dd a "healthy" sort of Kiev (she doesn't like/can't eat deep fried, breadcrumbed type stuff)

Just slice into breasts to create a pocket, add some minced garlic to couple spoons of butter and mix in (but not too much don't want butter melting yet) pop the butter into the pockets wrap in foil and cook as per my "roasting", as it cooks the pockets "close" and then when eating the melted butter pours out and I'm told the breasts are flavoured throughout with the garlic butter.

@MuseumOfYou that sounds yummy sausage casserole a favourite of mine too but I top it with...stuffing mix!

@siblingrevelryagain do you live alone? Nobody else's nose to borrow?

Hope you're feeling much better soon

I have way too many veggies and feeling overwhelmed so feel free to hit me with ideas for the following please?

Bell/sweet peppers (got tons of these)
Carrot batons (thinking will probably use in a sausage casserole, but I do snack on them too)
Mange tout
Baby corn
Corn on the cob - a sub, never used before and feeling a bit thrown by it
Tenderstem broccoli
Mushrooms - got loads! Was thinking stroganoff but open to new ideas
Cherry tomatoes
Courgettes
Aubergine

Apple and raspberry tart would be amazing! Of your options, I think foil trays would be the best bet. Loaf tin is too deep.
Bun tins the proportions will be wrong.
Do you maybe have a quiche dish type thing? That would work.
Ready made pastry is really good, both shortcrust and puff.

Corn on the cob, you can just cut the kernels off, but it's really tasty just boiled! No salt in water as that can make it z bit tough. Then smear with butter and nibble away!
Use the corn on the cob first ( unless it's the vacuum packed type, which keeps longer) as it quickly converts sugars to starch and loses flavour

Today I’ve been a bit under the weather so it’s been pasta, pesto and things from jars. Nice to see everyone’s more exciting cooking.

Tomorrow: something more exciting with a cauliflower.

Wild boar pie, made with a tin of boar goulash from the cupboard of random stuff, with added leeks.
Served with mixed root mash.

Hope you feel better soon PurpleDaisies

Tonight’s ‘Christmas’ dinner was lovely, a nice change from the meals we’ve had over the past several weeks. I did overcook the rolled turkey steak just a little bit so it was on the dryer side, but it was still tasty and the stuffing was nice and moist which helped the overall effect. Used up the last of the braised red cabbage from the freezer, plus some sprouts, so now I can freeze some of the meat we got today.

Also did a tarragon and orange chicken as it was due to be cooked tomorrow and I didn’t want to take a chance.

Now relaxing with the nasty rhubarb and ginger gin I mentioned on thread 1 and tonic which actually doesn’t taste all that bad!

No apples - got fresh and frozen grapes and bananas.

Re lack of tins one of my casserole dishes has a lid I could maybe use?

I don't think it's real Pyrex but very similar to pic

@PurpleDaisies hope you're feeling much better soon

That lid would be perfect.
You could make with all raspberry, although might be a bit jammy.
You don't have ground almonds by any chance do you?
Raspberry frangipane tart would be lovely.

www.abeautifulplate.com/pear-frangipane-tart/

Something along these lines

@PurpleDaisies Feel better soon
@Ninkanink and @Weedsnseeds1 your dinners look fantastic! I’m craving a roast at the moment, trying to see if I can persuade my husband to brave the supermarket at some point this weekend so we can have one.

This was my cauliflower tikka masala from earlier. It was very good. I threw in some slightly bendy carrots and used the last of the cucumber in a raita to go with it. Everyone wolfed it down, even the baby!

So looking forward to a long weekend of cooking. Does anyone have a special meal planned?

@Graphista your list of veggies is amazing. I’m off to look for ideas!

Weedsnseeds1

I am also a big fan of swede, carrot and potato mash

I'm a bit late to the party ('twas ever thus for me ), but if you want to go a bit Celtic, this is know as "potch" in South Wales.
Usually just swede and potato, but other root vegetables can be added in.

Never heard it called that laMarshallin and I'm not far from Wales - every day is a schooldays
A quick Google found this lovely description
americymru.net/americymru/blog/4199/welsh-soul-food-potch

Love that link, Weedsnseeds1.

I went to a North-American-run school while living in South America for a few years.
I got used to being known as "LaMa from Wales in England". So the thought of American/Welsh soul food makes me very happy

The one time Wales was recognised as different from England was when one of our teachers, who'd lived in Patagonia where there is a Welsh colony, brought in a Christmas pudding for our pre-Christmas break celebration.
She'd been given the recipe from a Welsh lady and, for years, it was the recipe I used.

Then I lost it in a house move...

No ground almonds I’m afraid, that would have been amazing. I’m debating/wondering if it’s possible to make a chocolate sauce/filling/buttercream using hot choc powder? The only other chocolate I have in are bounty bars and double deckers. Chocolate and raspberries is a great combination

Tonights Meal was nothing fancy just pizza but I added extra toppings of mushrooms, peppers, quorn bacon and Brie, and I remembered to take a pic!

The pizza looks like the perfect start of a Bank Holiday meal
Maybe you could make a raspberry version of Cherry Ripes using the bounty bars?
createbakemake.com/classic-cherry-ripe-slice-recipe-no-bake/

You could use syrup/honey and butter instead of condensed milk and melt the whole bar in, rather than have chocolate on the top?

Love seeing people’s recipe ideas! I made a lovely patatas bravas to accompany our dinner the other night- left over roast potatoes that had been in fridge a couple of days, excess pizza sauce from freezer (this recipe www.jamieoliver.com/recipes/bread-recipes/basic-pizza/) and chorizo that had been lurking in the fridge for a while. This is the recipe I used, used smoked paprika instead of sweet and just tipped my sauce in instead of the tin once onions softerned. It was really tasty www.bbcgoodfood.com/recipes/patatas-bravas-0

I don't have syrup in.

Maybe this?

www.bbcgoodfood.com/recipes/raspberry-tart-almond-pastry

But using the ready made pastry?

Struggling to think what I could use to put in the pastry to blind bake? I've no dried beans or pulses of any kind that would work.

Feeling much better today. Lunch was lovely-used up some sad mushrooms and cavalo nero (feel like I’ve been eating this for days), a sprouting red onion, half a yellow courgette, some drying out parsley and some open creme fraiche. Smoky paprika and garlic salt to finish it off.

Dinner is going to be easy. Thinking (veggie) burgers from the freezer in buns with sweet potato fries and finish off the creme fraiche as a dip posted earlier with lemongrass in it.