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storecupboard cookery
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twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Jan 07, 05 12:54 pm    Post subject: Reply with quote
    

Just having a further think about this, I cleared out/tidied the freezer and the food cupboards the other day, and without spending anything I could make the following meals over the next few weeks.

Meat
Game sausages
Bacon ribs
Liver & bacon
Pheasant ballotine
Pasta & chorizo
Merguez sausages
Prawns with linguine
Tuna pate
Coriander chicken
Pasta puttanesca
BBQ ribs


Non Meat
Homemade pasta
Homemade bread
Bean dips
Pasta e fagioli
Lentil & spinach curry
Pizzochieri
Leek & potato soup
French onion soup
Yellow split pea soup
Hummous


Also have jars/tins of olives etc for nibbling on, and a fair bit of wine left over. Nothing wrong with January!

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Jan 07, 05 12:56 pm    Post subject: Reply with quote
    

Sounds lovely Twoscoops. Just two questions - wot's Pizzochieri, and what time should we arrive?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Jan 07, 05 1:07 pm    Post subject: Reply with quote
    

Get here whenever you like. Pizzochiere is a recipe I saw on the Countryfile 'slow food' special the other week. It basically looked like an Italian/Irish fusion of pasta, cheese, cabbage and potato. i made it on Monday and it was unbelievably good, but now can't find the link.

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Fri Jan 07, 05 1:08 pm    Post subject: Reply with quote
    

Tahir, that link just brings up this page, is it the right one.

tahir



Joined: 28 Oct 2004
Posts: 45700
Location: Essex
PostPosted: Fri Jan 07, 05 1:11 pm    Post subject: Reply with quote
    



Try it now

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Jan 07, 05 1:17 pm    Post subject: Reply with quote
    

Got it...

https://www.bbc.co.uk/nature/environment/programmes/countryfile/pizzoccheri.shtml

it doesn't sound half bad...several of my favourite ingredients, in fact I could live forever on leeks, potatoes and cheese (although forever probably wouldn't be very long ). Did you make the pasta as well?

I might give a go myself. After we've all sampled yours of course. Have you got 150 pasta plates?

twoscoops



Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire
PostPosted: Fri Jan 07, 05 1:21 pm    Post subject: Reply with quote
    

Actually I had made pasta a few days before, so used dried-homemade. Also used brie instead of bitto. The potatoes really add something to it.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Fri Jan 07, 05 1:29 pm    Post subject: Reply with quote
    

That's handy, I was just looking up substitutes for Bitto. One place said use cheddar which I found unconvincing, much as I like it.

Mmmm. Cheese.

Haven't made pasta for a while and I need to buy some more flours, so I might try it with the buckwheat if I do give it a go. Thanks for the inspiration !

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12918
Location: North Devon
PostPosted: Fri Jan 07, 05 1:44 pm    Post subject: Reply with quote
    

Thanks Tahir, that's better!

wellington womble



Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
PostPosted: Fri Jan 07, 05 1:54 pm    Post subject: Reply with quote
    

My favourite frugal recipe is hotpot. A couple of neck fillets of lamb (I know your supposed to make it with chops, but the bones make things fiddly) sliced and browned, a couple of onions browned and whatever other veg are lurking in the fridge (always carrots, but often other roots too) layer the meat, onions and veg with sliced potatoes (you can peel them if you want, but I never bother) pour in some hot stock and leave in the oven till dinner time. It costs about �3.50 and will do us for two meals, and has the added bonus that you don't have to do anything with it. I often do it with leftover roast lamb, too.

A nice storecupboard recipe (on permanant standby in the hermitting season!) is tuscan bean and pasta soup. Friad it's Delia though!

8 oz (225 g) dried cannellini beans
4 oz (110 g) shortcut macaroni
2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
21/2 level tablespoons tomato pure�
1 heaped tablespoon fresh rosemary, bruised in a mortar then very finely chopped
salt and freshly milled black pepper


rinse the dried cannellini beans and boil for 10 minutes in 3 pints of water, then turn the heat off and leaving them to soak for 2 hours.

Fry the chopped onion gently until soft, then add the garlic and cook for another minute. Add the tomato pur�e rosemary, stir and then pour in the beans and the with the water they were soaking in. Now bring to the boil and simmer gently for about an hour, or until the beans are tender.

season with salt and pepper, then pour half the soup into a blender, switch on and blend until smooth. Return the pur�ed half to the pan, add the macaroni and simmer for a 10 minutes, until the macaroni is cooked. Serve with Parmesan cheese sprinkled over.

it needs a bit of forethought, but you never have to go out to get the ingredients (except into the garden for the rosemary!)

Anybody got any good pork recipes. I've found some local rare breed pork, but have never cooked pork (hated supermarket pork at home, so never bought it once I left). I fancy a casserole inspired by the toulouse sausage - with red wine, garlic and parsley - what pork cut's good for slow cooking? I don't want to make it with sausages (although that might make a nice variation in future)

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Mon Jan 10, 05 9:05 am    Post subject: Reply with quote
    

I buoght some soup for 19p in the Supermarket, Mrs baxter's Chicken Broth. Sieved it and put the vegetables in oven dish together with grated cheese and mushrooms. Used the remainder to add to the duck I had cooked in foil, ie to retain the stock. Added a couple of stock cubes...tasted fab!

Use aduki beans in place of meat for chilli concarne.great slimming aid!

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28248
Location: escaped from Swindon
PostPosted: Mon Jan 10, 05 9:09 am    Post subject: Reply with quote
    

mrsnesbitt wrote:
I buoght some soup for 19p in the Supermarket, Mrs baxter's Chicken Broth. Sieved it and put the vegetables in oven dish together with grated cheese and mushrooms. Used the remainder to add to the duck I had cooked in foil, ie to retain the stock. Added a couple of stock cubes...tasted fab!

Use aduki beans in place of meat for chilli concarne.great slimming aid!


I'll confess to buying the odd condensed soup, they can make a good potoato bake
Soups really the sort of thing to have made in bulk and froze though. You cannot compare what's in a tin to what you make.

jema

mrsnesbitt



Joined: 28 Oct 2004
Posts: 1576

PostPosted: Mon Jan 10, 05 9:22 am    Post subject: Reply with quote
    

I know I know Jema ...but 19p was the reason I bought the soup!

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28248
Location: escaped from Swindon
PostPosted: Mon Jan 10, 05 9:54 am    Post subject: Reply with quote
    

mrsnesbitt wrote:
I know I know Jema ...but 19p was the reason I bought the soup!


I was talking more to myself As we do not have soup in the freezer at the moment which is pretty inexcusable

jema

jema
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 28248
Location: escaped from Swindon
PostPosted: Mon Jan 10, 05 6:14 pm    Post subject: Reply with quote
    

Back to topic.

I think my favourite quick and easy store cupboard recipe is to do spicy fish cakes with pasta, with a sauce made out of a tin of tomatoes, with a little balsamic vinagar. pepper, suger etc.

The fish can be tinned Tuna, Salmon, anything to hand, today it is some Mackeral from the freezer.

I throw in finely chopped green beans, chillies, some cheese if it needs using up, really anything to hand. Obviously potato as well!
Roll into balls and oven bake for maybe 25 mins.

It may be basic, but it is tasty quick and always possible.

jema

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