It’s Friday Guys – It’s time for No Waste Tastes Great 🙂
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Simply Being Mum’s Friday Fridge
It’s looking pretty packed I’m sure you’ll agree?
Have no fear, No Waste Tastes Great is here! Everything has a purpose and place. There is as usual, a plan…
Top Shelf – Spread (inc. buttercream), cheese, yogurts – all in date. There is also a large piece of root ginger than was donated this week (running_mum over ordered on her online shop!) and is still fresh. Finally there is some salt dough left over from the decorations the Kids made on Wednesday – it lasts a week so they’ll use it up this weekend.
Top Middle Shelf – Christmas Pud Mixture still there from last week. I now concede that this is waste and it will get thrown away. So we do have waste! There’s also some yorkshire pudding batter left over from yesterday. I will use this for the Kid’s dinner tonight.
Bottom Middle Shelf – 3 onions, quite a few tomatoes, 2 peppers and some mushrooms. Friday Night is Date Night at Chez Wright but no takeaway for us tonight. The plan is to use these veggies to make a lasagne with the white sauce left on the bottom shelf.
Bottom Shelf – Head of broccoli and cauliflower – this I will make a batch of soup with (adding in cheese). The carrots will also be batch cooked to make my favourite soup and frozen – I’ll use a couple of onions from the shelf above also.
Door – Milk, OJ and 6 Eggs – all in date and will get used next week.
There’ll be very little left in the fridge once all is prepped later. Shame about the Christmas Pud mixture but the ingredients had already made 4 puds.
How’s your Fridge this Friday? As packed as mine? Do you have a plan? With thanks to The Frugal Girl as always and her original Food Waste Friday
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No Waste Tastes Great (Extended)
Whilst we are on the subject of Christmas Pud, I thought I’d share the recipe I tried as a few of you have asked about it. The Hubby and I tasted one of the puds last night (and have some left for this evening also). Now I’m not a huge fan of this type of pudding, it tasted okay to me, but the Hubby reckoned it was pretty good when topped with custard (there’s no brandy sauce in the house yet!)
The reason I chose (and adapted) this recipe was due to the few ingredients it had. Unfortunately I did not apply common sense and used way too much quantity of ingredients. I’ve changed the quantities I used so to make just one pud following this recipe – you’ll need to multiply the amounts if you require more than one.
(Disclaimer!!!!!! – I can’t emphasise enough how approximate this all is. I took an old recipe and adapted it – I’m happy to do that as when I try new recipes I can usually tell if it’s going to work out from looking at it, I also work in grams not pounds and ounces, so the gram equivalents are slightly higher but it should work fine in imperial, there will just be slightly less mixture. Please ask if any doubt!)
Simple Slow-Cooked Christmas Pudding
Equipment you will need:
1. Medium Pyrex Pudding Basin – greased and a small circle of greaseproof paper in the bottom (or use cake release like I do!).
2. Standard Slow Cooker (approx 3.5 litre internal capacity) – check your basin fits inside!
3. Mixing Bowl and Spoon.
4. Greaseproof paper – a circle large enough to cover the top easily and go down the sides of the basin (about 2″ overhang as it needs securing) 2 layers of foil similar size and an elastic band or string to hold the paper in place.
Ingredients (very limited – Â In case it was a disaster and didn’t cook properly I hadn’t spent a fortune)
1. 1/4lb (125g) Self-Raising Flour
2. 1/4lb (125g) Dark Brown Sugar
3. 1/4lb (125g) of Raisins
4. 1/4lb (125g) of Currants
5. 1/4lb (125g) of Sultanas
6. 1/8lb (approx 50g) of Ground Almonds
7. 5oz (150g) of Shredded Beef Suet
8. 1/2 Teaspoon of Mixed Ground Allspice
9. Tablespoon (15ml) of Brandy (to taste)
10. 1/4 Pint (125ml)Â of Strong Pale Ale
11. 2 Large Eggs (or 3 Medium)
Instructions – Very Simple!
1. Mix all the dry ingredients together well
2. Beat in the eggs thoroughly
3. Add and mix in the brandy and ale
4. Stir well and then put in pudding basin
5. The mixture will rise a little so the aim is for it to be slightly below the top of the basin when the mixture’s poured in, but if it’s not then when you put the greaseproof paper over fold a little crease in the middle to allow it to lift as the pud rises.
6. Secure the paper with an elastic band or string. Then put two loose layers of foil over the top and ensure it’s fitted around the top of the basin.
7. Place in slow cooker (crock pot) and top up the cooker to halfway with hot water. The water shouldn’t reach the foil or paper.
8. Turn temperature on low and leave for 10 hours.
9. Once cooked remove carefully and dry basin – leave to cool (do not remove paper/foil) then place in a cool dry place until ready to eat (do not put in fridge).
10. Keep up to 3 months I’d say…. Christmas pudding should improve as it matures. Mine were made a month in advance. But we did eat one just 10 days after making and that tasted okay.
11. When ready to eat, cook in exactly the same way as above, but for 2 hours only.
Good Luck! 🙂 PS – I found this recipe and it looked pretty good!Â
**Don’t forget that as tempting as it may be to lift the lid and have a sniff of the lovely aroma, that every time you do it will increase cooking time by 20 minutes**
** Please note that I am not a qualified nutritionist or professional cook. My recipes are what I put together at home and all amounts etc… are approximate. What I write is my own experience of cooking the recipe. Ovens and ingredients do vary – just go with it,  have fun and apply common sense at all times! Practise makes perfect!**
I love that you always have a plan. Well done as always! 🙂
My fridge is a bit more full than normal, still adjusting to having an extra person in the house.
Door… Milk and various condiments, all in date.
Top shelf… Spread and eggs, both in date. Cupcakes made last night for tonight – having family over. Leftovers (if any) will go home with them. Container of leftover buttercream, think I will use this in a victoria sponge.
Middle… Two packs of in date lunch meat, this is flatmate’s. Will be used for next week’s sandwiches. A few small chunks of cheese in date, also flatmate’s. Bread, will be used for sandwiches/toast over the weekend. Chorizo for chicken stew, long date. I think I’m forgetting something on this shelf, but I’m sure it will be in date as I don’t have a plan for it!
Bottom… Two peppers and a handful of new potatoes which need to be used. I think I’ll make some potato salad for lunch tomorrow, still need to find a use for the peppers but they’ve still got a few day’s life in them. Container of left-over mash, will make some hash browns for tomorrow’s breakfast.
Produce drawer… Loads of potatoes, carrots and onions. Mostly to be used making fish pie and shepherd’s pie (all meat already in the freezer). Any leftovers will be fine for another week at least, but might get frozen.
Fruit… Naturally, lots of apples!! But they’ll be fine for next week. Couple of bananas, will get eaten over the weekend.
Considering opening my own blog to post this instead of always posting a mega-long comment here. 😉
Hi Lauren – I love it that YOU always have a plan! Sounds all sorted (and varied!). Love getting detailed comments, but if you ever decide to start that blog drop me the link 😉
Enjoy your using up!
I love that you always have a plan. Well done as always! 🙂
My fridge is a bit more full than normal, still adjusting to having an extra person in the house.
Door… Milk and various condiments, all in date.
Top shelf… Spread and eggs, both in date. Cupcakes made last night for tonight – having family over. Leftovers (if any) will go home with them. Container of leftover buttercream, think I will use this in a victoria sponge.
Middle… Two packs of in date lunch meat, this is flatmate’s. Will be used for next week’s sandwiches. A few small chunks of cheese in date, also flatmate’s. Bread, will be used for sandwiches/toast over the weekend. Chorizo for chicken stew, long date. I think I’m forgetting something on this shelf, but I’m sure it will be in date as I don’t have a plan for it!
Bottom… Two peppers and a handful of new potatoes which need to be used. I think I’ll make some potato salad for lunch tomorrow, still need to find a use for the peppers but they’ve still got a few day’s life in them. Container of left-over mash, will make some hash browns for tomorrow’s breakfast.
Produce drawer… Loads of potatoes, carrots and onions. Mostly to be used making fish pie and shepherd’s pie (all meat already in the freezer). Any leftovers will be fine for another week at least, but might get frozen.
Fruit… Naturally, lots of apples!! But they’ll be fine for next week. Couple of bananas, will get eaten over the weekend.
Considering opening my own blog to post this instead of always posting a mega-long comment here. 😉
Hi Lauren – I love it that YOU always have a plan! Sounds all sorted (and varied!). Love getting detailed comments, but if you ever decide to start that blog drop me the link 😉
Enjoy your using up!
I love that you always have a plan. Well done as always! 🙂
My fridge is a bit more full than normal, still adjusting to having an extra person in the house.
Door… Milk and various condiments, all in date.
Top shelf… Spread and eggs, both in date. Cupcakes made last night for tonight – having family over. Leftovers (if any) will go home with them. Container of leftover buttercream, think I will use this in a victoria sponge.
Middle… Two packs of in date lunch meat, this is flatmate’s. Will be used for next week’s sandwiches. A few small chunks of cheese in date, also flatmate’s. Bread, will be used for sandwiches/toast over the weekend. Chorizo for chicken stew, long date. I think I’m forgetting something on this shelf, but I’m sure it will be in date as I don’t have a plan for it!
Bottom… Two peppers and a handful of new potatoes which need to be used. I think I’ll make some potato salad for lunch tomorrow, still need to find a use for the peppers but they’ve still got a few day’s life in them. Container of left-over mash, will make some hash browns for tomorrow’s breakfast.
Produce drawer… Loads of potatoes, carrots and onions. Mostly to be used making fish pie and shepherd’s pie (all meat already in the freezer). Any leftovers will be fine for another week at least, but might get frozen.
Fruit… Naturally, lots of apples!! But they’ll be fine for next week. Couple of bananas, will get eaten over the weekend.
Considering opening my own blog to post this instead of always posting a mega-long comment here. 😉
Hi Lauren – I love it that YOU always have a plan! Sounds all sorted (and varied!). Love getting detailed comments, but if you ever decide to start that blog drop me the link 😉
Enjoy your using up!
Have you heard of Morning Glory Muffins? Typically carrot based, I have a version from King Arthur Flour that’s carrots, apples, raisins, whole wheat (no white!), brown sugar, optional wheat germ, and the usual odds and ends. These help fuel my running. Let me know if you’re interested (but not by email).
I haven’t heard of them, and if you get chance do let me have the recipe please – I need all the help with my running I can get 🙂
From King Arthur Flour Whole Grain Baking. Says makes 12 muffins, I get 16-18 – maybe I use more carrot and apple than they do. The finer the carrots are grated, the better the muffins, although the grating is labor-intensive. I have substituted apple sauce for half the veg oil with the usual results: less fat but the muffins are spongy rather than tender.
1/2 c/3 oz raisins, soaked in warm water (I nuke them for 30 sec)
In *big* bowl, mix:
2c/8oz whole wheat flour
1c/7.5 oz brown sugar
2 t. baking soda
2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
Add:
2c/7 oz grated carrot
1 large tart apple, minced (I leave the peel on)
1/2c/1.5 oz sweetened coconut (I skip this)
1/2 c/1.5 oz sliced almonds or walnuts (I skip this)
1/3c/1.675oz sunflower seeds or wheat germ (optional) (I use the wheat germ)
Mix together, then add to the big bowl:
3 large eggs
2/3 c. veg oil
1/4 c. orange juice
2 t. vanilla extract
Pour into a greased or lined muffin tin.
Bake at 375F till done, about 25 min for regular size muffins, 15 min for mini muffins (which are 1/4 the size of regular ones).
Ooops! Forgot to say: drain and add the raisins when you add the last group. I’ve been known to forget the raisins in real life, too.
Cheers WilliamB – Looking at the recipe I too would prefer to skip the coconut and the nuts – so that’s good to hear it still turns out okay! I have all the ingredients (including some homegrown cooking apples) apart from wheatgerm so could omit also. One question – do you put muffin cases in the tin or pour straight in?
Recipe says grease the tins or use liners. I grease, have never tried it without one or the other. Next time I make them I will, though.
I’ll give them a go tomorrow and let you know! Thanks again!
(presuming I’ll be down to 7 min miles after eating one? yeah right?!?)
Maybe if you’re running 7:01 miles now.
@WilliamB from Jo – That made me laugh 🙂
Have you heard of Morning Glory Muffins? Typically carrot based, I have a version from King Arthur Flour that’s carrots, apples, raisins, whole wheat (no white!), brown sugar, optional wheat germ, and the usual odds and ends. These help fuel my running. Let me know if you’re interested (but not by email).
I haven’t heard of them, and if you get chance do let me have the recipe please – I need all the help with my running I can get 🙂
From King Arthur Flour Whole Grain Baking. Says makes 12 muffins, I get 16-18 – maybe I use more carrot and apple than they do. The finer the carrots are grated, the better the muffins, although the grating is labor-intensive. I have substituted apple sauce for half the veg oil with the usual results: less fat but the muffins are spongy rather than tender.
1/2 c/3 oz raisins, soaked in warm water (I nuke them for 30 sec)
In *big* bowl, mix:
2c/8oz whole wheat flour
1c/7.5 oz brown sugar
2 t. baking soda
2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
Add:
2c/7 oz grated carrot
1 large tart apple, minced (I leave the peel on)
1/2c/1.5 oz sweetened coconut (I skip this)
1/2 c/1.5 oz sliced almonds or walnuts (I skip this)
1/3c/1.675oz sunflower seeds or wheat germ (optional) (I use the wheat germ)
Mix together, then add to the big bowl:
3 large eggs
2/3 c. veg oil
1/4 c. orange juice
2 t. vanilla extract
Pour into a greased or lined muffin tin.
Bake at 375F till done, about 25 min for regular size muffins, 15 min for mini muffins (which are 1/4 the size of regular ones).
Ooops! Forgot to say: drain and add the raisins when you add the last group. I’ve been known to forget the raisins in real life, too.
Cheers WilliamB – Looking at the recipe I too would prefer to skip the coconut and the nuts – so that’s good to hear it still turns out okay! I have all the ingredients (including some homegrown cooking apples) apart from wheatgerm so could omit also. One question – do you put muffin cases in the tin or pour straight in?
Recipe says grease the tins or use liners. I grease, have never tried it without one or the other. Next time I make them I will, though.
I’ll give them a go tomorrow and let you know! Thanks again!
(presuming I’ll be down to 7 min miles after eating one? yeah right?!?)
Maybe if you’re running 7:01 miles now.
@WilliamB from Jo – That made me laugh 🙂
Have you heard of Morning Glory Muffins? Typically carrot based, I have a version from King Arthur Flour that’s carrots, apples, raisins, whole wheat (no white!), brown sugar, optional wheat germ, and the usual odds and ends. These help fuel my running. Let me know if you’re interested (but not by email).
I haven’t heard of them, and if you get chance do let me have the recipe please – I need all the help with my running I can get 🙂
From King Arthur Flour Whole Grain Baking. Says makes 12 muffins, I get 16-18 – maybe I use more carrot and apple than they do. The finer the carrots are grated, the better the muffins, although the grating is labor-intensive. I have substituted apple sauce for half the veg oil with the usual results: less fat but the muffins are spongy rather than tender.
1/2 c/3 oz raisins, soaked in warm water (I nuke them for 30 sec)
In *big* bowl, mix:
2c/8oz whole wheat flour
1c/7.5 oz brown sugar
2 t. baking soda
2 t. ground cinnamon
1/2 t. ground ginger
1/2 t. salt
Add:
2c/7 oz grated carrot
1 large tart apple, minced (I leave the peel on)
1/2c/1.5 oz sweetened coconut (I skip this)
1/2 c/1.5 oz sliced almonds or walnuts (I skip this)
1/3c/1.675oz sunflower seeds or wheat germ (optional) (I use the wheat germ)
Mix together, then add to the big bowl:
3 large eggs
2/3 c. veg oil
1/4 c. orange juice
2 t. vanilla extract
Pour into a greased or lined muffin tin.
Bake at 375F till done, about 25 min for regular size muffins, 15 min for mini muffins (which are 1/4 the size of regular ones).
Ooops! Forgot to say: drain and add the raisins when you add the last group. I’ve been known to forget the raisins in real life, too.
Cheers WilliamB – Looking at the recipe I too would prefer to skip the coconut and the nuts – so that’s good to hear it still turns out okay! I have all the ingredients (including some homegrown cooking apples) apart from wheatgerm so could omit also. One question – do you put muffin cases in the tin or pour straight in?
Recipe says grease the tins or use liners. I grease, have never tried it without one or the other. Next time I make them I will, though.
I’ll give them a go tomorrow and let you know! Thanks again!
(presuming I’ll be down to 7 min miles after eating one? yeah right?!?)
Maybe if you’re running 7:01 miles now.
@WilliamB from Jo – That made me laugh 🙂
Thank you, Jo, for the conversions! I do love seeing measurements in metric (I’m such a geek!), but this really motivates me to give it a go! Hugs to you!
Don’t forget the sprig of holly on top and to set fire to it with brandy! Haha! (I’m not that brave! Mine will be served straight with brandy sauce… )xx
Thank you, Jo, for the conversions! I do love seeing measurements in metric (I’m such a geek!), but this really motivates me to give it a go! Hugs to you!
Don’t forget the sprig of holly on top and to set fire to it with brandy! Haha! (I’m not that brave! Mine will be served straight with brandy sauce… )xx
Thank you, Jo, for the conversions! I do love seeing measurements in metric (I’m such a geek!), but this really motivates me to give it a go! Hugs to you!
Don’t forget the sprig of holly on top and to set fire to it with brandy! Haha! (I’m not that brave! Mine will be served straight with brandy sauce… )xx