Leftovers/economies

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JaneMR

Leftovers/economies

I would love to hear what people do with their leftovers (aside from Shepherd's Pie) plus any economies.

I have just used the stalks from a cauliflower - cutting off the green leaves - to make a soup. It tastes just like cauliflower soup!!! and is virtually for free!

I also use frozen vegetables like Broccoli for soup. I don't think it freezes well for serving as a vegetable on its own, but when it is whizzed up as a soup it is perfect. A kilo of frozen costs £1.40, fresh it is about £1 per kilo more expensive.

What do you do?

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Gerry

green soup

I make with assorted stalks, left-over celery, lettuce, spinach, peas. Onions goes in and it comes out in assorted shades of green.

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JaneMR

Leftovers/economies

We eat so many things abroad that are or could be made from leftovers - just a "smarter" name.

Soup as in Green Soup
Croquettes - chicken/fish/cheese/ham
Various pasta dishes

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sam from worthing

leftover/economies


i also make more than enough roast potatoes for a bubble and squeak, with a bit of excess veggies.

and if i see i am at the end of sack of spuds, i boil and mash them up and pop into freezer containers for instant frozen mash - i even on one bored day, rolled the mash to then cut out discs - to make delia's cheat shepherds pie.

I also turn left over mash into croquettes either plain mash or with bit of ham/leftover chicken/a few grates of cheese and spring onion/chillies etc.

I rarely buy a whole chicken these days, but if i do i make sure i make the most of it, getting a roast chicken dinner, 2 rounds of sandwiches, a chicken and something or other pie, possibly a chicken stir fry, and i cook up the bones for a stock. which is all do-able to feed the 2 of use from a 1.2kg chicken.

i often buy a big bulk of beef mince - make a basic mince and tatties mix, then turn it into 3/4 seperate pans, for making spag bol/lasagna a chilli a keema curry or a cottage pie.

learn to love your freezer too is my motto, so much can be frozen - from the dog ends of your loaf of bread for breadcrumbs, to odd bits of cheese - to add to cheese on toast, or mashed potato topping.

and veggie off cuts are great for stews/casseroles and soups.

 
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