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Original poster

Storecupboard clearout/useup thread

129 replies

JontyDoggle37 · 04/02/2017 16:43

Inspired by the 'freezer roulette' thread a while ago (which I did and now have a lovely organised freezer with properly labelled food! 😄) I'm now aiming at my store cupboards. Just opening the doors without moving anything, I can see tinned fish, random boxes of specialty dried pasta I've used once, coconut flour (why?!?) and a variety of other stuff that really shouldn't be there. I can't bear wasting food though, so I'm determined to find tasty ways to use up as much of it as possible. I'm spending time this afternoon making a list of what I've got, then I'm going to try and use up at least two things off of the list per week. Anyone else up for a cupboard clearout?

OP posts:

treaclesoda · 13/02/2017 20:23

I found a packet of blancmange at the back of the cupboard, clearly bought in a fit of 'ooh, this reminds me of school dinners, the puddings were always great'. Whilst I enjoyed the retro memories, it didn't do anything for the dc. So I took a tip from this thread and last night took some madeira cake, poured blancmange over (but had to call it strawberry custard when the dc asked what it was, otherwise they wouldn't have eaten it), then topped with tinned pears and whipped cream. Then, as luck would have it, I found a pack of those mini marshmallows that had started to dry out a bit. And on they went as well.

It was surprisingly nice!

treaclesoda · 13/02/2017 20:24

And ppeat thanks for the date jam suggestion, I would never have thought of that at all.

ppeatfruit · 13/02/2017 21:08

You're very welcome treacle Have you made it yet? I discovered the dried fruit jam when I had some leftover prunes, I thought they're only plums, and we make plum jam so why not prune jam or date jam? It's great for me because of the low sugar content for dh.

That blancmange trifle sounds nice!

treaclesoda · 13/02/2017 21:29

Haven't made it yet as I had a busy day, but tomorrow is a pottering round the house sort of day, so I'm hoping to do a bit of cooking, so I'll put that on the list.

OrangeSunset · 13/02/2017 21:37

I so need this thread. We have a larder, which I love, but it's full to bursting and is an embarrassment. E.g. Pack of Thai black rice - made Jamie's breakfast rice puddings things a few times which were lush, but forgot about them and still have two (2!) packs of the rice.
So need a kick up the backside to streamline a bit

Original poster

JontyDoggle37 · 14/02/2017 13:58

treacle hope you got to make your jam today
orange welcome to the thread!
Managed to work some puy lentils into my lunchtime salad, so that's another box reduced. Dinner is a special valentines job so all freshly bought stuff, no opportunities there, but hopefully tomorrow and Thursday I'll get through some bits and pieces. I may yet get time to make a cherry cake this afternoon, although I'm stuck waiting for a vet for injured horse at the moment...

OP posts:

ppeatfruit · 15/02/2017 09:58

Hope your horse is ok Jonty .

Orange I eat quite a bit of whole rice but I never know what to do with black rice does it need soaking?

economymode · 15/02/2017 14:53

Great thread! I'm continually trying to do this...Have various grains that need using up plus 4 or 5 jars of assorted chutneys and pickles. Plus lots more random bits.

Any ideas for the chutneys?!

Going to try coconut flour in porridge as suggested right at the beginning.

Original poster

JontyDoggle37 · 15/02/2017 15:43

Thanks ppeat looks like he just got a stone stuck in his foot which caused a really painful bruise.

economy for the chutneys it's not a recipe but we have a 'picnic dinner' every so often with a selection of lovely hams and cheeses, bread, crackers, dips and chutneys and everyone just makes up their own dinner. It's really sociable as well.

OP posts:

treaclesoda · 15/02/2017 15:49

I've got random spice mixes in the cupboard. Spiced Dukkah. And Baharat as well.

I'm a reasonably adventurous cook but I've never really tried cooking middle eastern things. Any suggestions?

SenseiWoo · 15/02/2017 15:56

Coconut flour macaroons, perhaps?

I've just used up some random dried fruit, seeds, nuts and dessicated coconut to make my own muesli. It was pretty nice, actually. However, next time I will lightly toast the oats and add some other kind of flake to make it more interesting.

Pearled spelt risotto is on the horizon as the pearled spelt needs using up. I actually prefer it to real risotto now.

economymode · 15/02/2017 16:00

The kids won't eat any neat pickle other than Branston etc, unfortunately. They're almost 6, 4 and 3 months (her rejection is fair enough!). Might try stirring it into cottage pie/Bolognese type meals. Even my husband is a bit traditional and treats anything other than sandwich pickle with suspicion! But yes to a few ploughman's type meals, definitely!

IToldYouIWasFreaky · 15/02/2017 16:03

Great thread! Placemarking for now as I am at work but I know I've got millions of bags of random dried crap lurking in my cupboards at home...

FlukeSkyeRunner · 15/02/2017 16:24

Oooh, I have done Thai black rice, I would never have thought of making rice pudding with it. I may give that a try. I used up a bit in a salad with some flaked smoked haddock, a boiled egg and lots of salady things. Meanwhile, I have been using up a bit of oat bran each morning in my porridge, v nice.

ppeatfruit · 15/02/2017 17:10

No ideas for chutneys i'm not keen on them myself, sorry. (I'm allergic to vinegar!) They last forever though don't they?

DH and I love crunching up nuts that have been hanging around for too long.,(very gently in large dry frying pan ) I sometimes add spices to them, they're lovely !

Do you soak the black rice Fluke?

AtleastitsnotMonday · 15/02/2017 17:29

Chutney s can be added into sausagemeat in homemade sausage rolls.
I've also added caramelised onion chutney to quiche fillings before. I had the pickle glut after Christmas. I drained them sprayed with oil and roasted in the oven then put on a puff pastry base, scattered on some leftover cheeses and baked. It was good.

milkmoustache · 15/02/2017 18:52

I have successfully used plum and chilli chutney as the base for a stir fry sauce, I added some rice wine vinegar and soy sauce, and it was great. Also a layer of chutney under the cheese makes cheese on toast more fun, tomato chutney with avocado is DD's favourite sandwich filling.

economymode · 15/02/2017 19:48

Ooh, mixing into sosmix is a good idea. I'm vegan and kids would reject it on cheese on toast but I've found I can put pretty much anything in sosmix and it gets eaten!

ppeatfruit · 18/02/2017 10:00

economy I made a cake/brownie that is vegan , sugar, gluten free and it's lovely! Do you want the recipe?

FlukeSkyeRunner · 18/02/2017 10:59

No I don't soak black rice, but I expect it would reduce the cooking time if you do. Off on hols now so no store cupboard to consider 🙂

ppeatfruit · 18/02/2017 12:57

Thanks Fuke Happy Holidays

ppeatfruit · 18/02/2017 12:58

Sorry typo! Fluke of course

economymode · 20/02/2017 19:59

Always up for a new cake recipe, thanks ppeat

Original poster

JontyDoggle37 · 21/02/2017 06:41

Every time I come back on this thread you all make me hungry lol! Chutney in sausage rolls sounds lush I managed to use up a quarter jar of honey last night as part of an Asian marinade for some chicken, and I'm going to use some of the coconut flour on Thursday to make a crispy coating for some chicken I'll bake in the oven. I'm actually starting to see some shelf space in the cupboards!

OP posts:

treaclesoda · 21/02/2017 08:17

I'm seeing shelf space in the cupboard too but it's making me itchy to fill it up again! Must resist...

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