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Post by ambersparkle on Mar 11, 2022 21:04:56 GMT
I was thinking, Times are hard, and getting harder, so if we can help save Money, and help the Planet as well, it would not be a bad Idea. So, will start us off with a couple of mine.
Take an unwaxed Lemon, scrub it, then put in Freezer. When a bit of Lemon is needed, grate onto Salad, or Dish of choice, and return to Freezer.
2. When your Bottle of Wine is nearly finished, empty the last bit into Ice Cube Trays, and add a Cube whenever your Recipe would benefit from it! Or just sook a Cube now and then!
3. Pick unblemished Potatoes, Scrub them, I use a little hard Brush I keep for them. Then pare them a bit thicker than you would normally, and freeze until you have enough for your purpose. Put a small amount of Oil, in a Plastic Bag, add the Peelings, plus Spice, or flavouring of your choice, give everything a good Shoogle, and decant on to a hot Baking Tray, and a hot Oven, as all Ovens vary to some Degree, you can work that One out for yourself. Enjoy!
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Post by ambersparkle on Mar 13, 2022 9:03:52 GMT
4. From now on am doing this, as will need it for my Jam making. Every Apple you use, wash well, and peel . Freeze the Peel, then when you have a good Bag full, bring to the boil, and simmer gently until you have a concentrated Pectin, to use in Jam that needs it, no awful tasting, bought Stuff.
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Post by brightspark on Mar 14, 2022 9:51:11 GMT
Tina, I have been doing this for some while, as when I cook up my citrus peel for marmalade, I can use this pectin each time.
For this, I cut up peel into matchsticks every time a citrus fruit is used, and bag them up, keeping them in the freezer till the need for the marmalade. That is when the pectin is very useful.
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Post by ambersparkle on Mar 16, 2022 21:10:21 GMT
A dry Towel, added to your Dryer, with the wet Washing, will help to dry it quicker.
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maxh
Junior Member
Posts: 93
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Post by maxh on Mar 17, 2022 11:25:53 GMT
Here it is Tina. Whisk a block of room temperature butter for a couple of minutes till creamy. Then gradually whisk in 100ml olive oil. Pour into a butter dish and put in the fridge to set - it takes 1 - 2 hours. YOu can then use it straight from the fridge - no more rock hard butter tearing bread or toast! I tried it 2 weeks ago and it really works. And it also helps the butter go further. OH was getting through a block a week. The spread has lasted him 2 weeks! And the olive oil doesn’t compromise the taste.
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Post by ambersparkle on Mar 17, 2022 20:25:08 GMT
I absolutely hate Olive Oil, but suppose you could try using Sunflower, or another sort of Oil.
I waste more Bananas than anything, as not keen on Banana Bread, but found out that if you wrap the Tops with Foil, it stops the Ethelyne, sorry, can't spell it, the Gas escaping, and thus the Bananas stay fresher longer. Usual thing is to make Banana Bread, I don't mind it so much with Choc Chips. Another Tip, whilst on the Subject, is if you bake a lot, Bulk Buy, I buy Fruit, Cherries, and Choc Chips, and other things, in Bulk, and have always done so, as I Bake a lot, not so much now, but still enough to Warrant doing so.
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Post by ambersparkle on Mar 17, 2022 20:27:51 GMT
There I go again, stating my preference, with no need to do so, sorry, Max.x
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Post by ambersparkle on Mar 18, 2022 11:17:19 GMT
Just thinked up another Thought, Keep the Crusts of your Loaf, and when you have enough, put on a Baking Tray, in the lower part of the Oven, when you are cooking something else, until they are crisp, and nicely browned, you can add Paprika, Garlic, etc, if you like. Then crush with a Rolling Pin, and use to coat Fish.
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Post by ambersparkle on Mar 18, 2022 11:23:36 GMT
This works for me, every time I have Fish, which is generally once a Week, I cut a piece off the Tail End, then when I have enough I use for Fish Pie, or Fish Cakes. I do not have to do this, but can never eat a whole piece of Fish anyway.
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Post by ambersparkle on Mar 18, 2022 21:09:24 GMT
Have decided to use my Slow Cooker, and Microwave much more, my Oven seems to be on constantly, in actual Fact, it is easier for me to use either of them. and less cleaning of Oven. When Microwaves first came out, I remember I did quite a bit of Baking, but over the Years, just went back to the prettier looking Bakes, produced by the Oven.
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Post by brightspark on Mar 19, 2022 10:53:21 GMT
This works for me, every time I have Fish, which is generally once a Week, I cut a piece off the Tail End, then when I have enough I use for Fish Pie, or Fish Cakes. I do not have to do this, but can never eat a whole piece of Fish anyway.
When cooking up minced meat, whichever flavour, I add so many vegetables that the mixture will last for many meals - simple veggies - carrots, onions, leeks, mushrooms, leftover cooked vegetables, too.
The leeks and celery as soon as I buy them, I wash, clean and slice them, and all are frozen - I can then pick out just a few when needed. I have sliced mushrooms and sliced potatoes in the freezer too.
Same applies to fresh herbs, after using what I need, the rest is frozen - even the parsley stalks give flavour to soups that will be whizzed.
A branch of ginger, chopped into workable pieces, usually 1-2" lengths, frozen. They can be shaved while frozen to add to some dishes (or gently microwaved till resembling fresh).
The freezer is more than useful for doing these things to preserve what we buy. |
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Post by ambersparkle on Mar 19, 2022 13:23:21 GMT
I have always frozen some Veg, but not Mushrooms, and I waste more of them than anything. A good Lesson here Val, will be freezing more from now on.
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Post by ambersparkle on Apr 7, 2022 13:19:42 GMT
Bread, is so useful, in every way, and during the War, my Father was left to cope when Mum, was having another Member of the Tribe, and he would cut the Crusts off the Loaf, cut into neat Squares, and bake them brick hard in the Oven. They were then served with a bit of Sugar, and warm Milk, we loved them.
What I do, is bigger Squares, rub with Garlic, and bake, as Croutons. No waste, sorry Birdies. They get their share.
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Post by brightspark on Apr 8, 2022 11:12:01 GMT
Tina, my brother had these cubes of bread with sugar and milk, and despite being almost 77 years old now, still loves it!
We also used to sneak into the larder where the sugar bowl resided, and dipped carrots into the sugar, for a snack. Couldn't imagine that now!
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Post by ambersparkle on Apr 14, 2022 8:05:58 GMT
O yes I can, Val, we are going backward !
What I wanted to say was, could you let us have the Peel Marmalade Recipe, I used to make it when the Boys were little, but have forgotten it. Don't
want to lose anything that can be eaten or used.
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