It’s Friday Guys – time for No Waste Tastes Great
Click here to learn more about my Friday routine
Simply Being Mum’s Friday Fridge
Top Shelf – Spreads, fats, garlic, cheese and a chocolate mousse
Top Middle Shelf – Cucumber, grapes and cooked cauliflower
Bottom Middle Shelf – Buttercream
Bottom Shelf – Bacon
Door – Milk and an egg
The top shelf holds items that all still have plenty of shelf-life left in them yet.
The cucumber and grapes will meet their fate tomorrow. We are having a birthday tea for Daddy. A very enthusiastic 7-year-old helper has it all planned.
I have no idea where she gets it from? 😉
There’s buttercream left over from the birthday-cake baking fest I held last week. I produced 3 celebration cakes for friends. The cream was left over from the last one made.
But as it’s the Hubby’s birthday, I have a feeling it may get used up.
**For those who’d like to give it a try – this is how to make a simple birthday cake**
I have cooked cauliflower left over. It’s headed for a cauliflower cheese that I will freeze for consumption over the next week or so.
Tonight’s dinner will consist of bacon and egg for First-born. Second-born, the Hubby and I will be partaking in a slow-cooked vegetable curry. As I do my Aldi grocery shop Friday morning, if the fridge is bare I now scoop up some ingredients for a curry. My 4-year-old son is a curry-monster!
We no longer have a Friday night take-away. I would like to proclaim this saves us about £15. In fact one reason I’ve ditched the Friday night takeout is that we now have fish and chips on a Monday night, after swimming lessons, at a cost of about £10. The kids love it and it’s become a bit of a tradition.
Looking good on the no-waste front? Hmm, yes, apart from this;
The question is to eat or not to eat?
They are off-cuts of puff-pastry, now a week old. I can’t decide whether to make cheese puffs?
How’s your Fridge looking this Friday? Anything to declare? Or is it nice and bare? Please share…
No Waste Tastes Great is bought to you (as always) with thanks to The Frugal Girl for the original inspiration.
All looks good. Love the up the garden path cake! You know what I’d say about the pastry offcuts – go for it!!
What a great name for it ‘up the garden path’ thanks – I’ll use that!
And the off cuts, yeah I reckon they’ll be used…
All looks good. Love the up the garden path cake! You know what I’d say about the pastry offcuts – go for it!!
What a great name for it ‘up the garden path’ thanks – I’ll use that!
And the off cuts, yeah I reckon they’ll be used…
Your daughter’s printing is very good. She deserved her pen award.
As always, the cake looks great.
Thank you on both counts…
Your daughter’s printing is very good. She deserved her pen award.
As always, the cake looks great.
Thank you on both counts…
Your vegetable curry recipe looks interesting. I’m thinking about putting lentil curry on our menu for next week, but we’re out of frozen tomatoes. I’ve never had a curry without tomatoes. What do you think, curry sans the tomatoes? And I’d love to have the “problem” of leftover puff paste. Lids for bowls of stew?
I’m trying to think if I’ve had curry without tomatoes…and I think I have. Would imagine it was when I did a coconut milk, chickpea, sweet potato version. I’d have just added the curry paste to the milk. But cannot say exactly. Try it and see, what harm can it do? 😉
I’m sold on using the pastry – again what harm can it do? It’s been refrigerated, probably may suffer a little in taste, but convinced it will be safe to eat!
Okay, I’ll be brave and give curry with no tomatoes a try. The tomatoes add a nice acid hint, so I may add a bit more lemon juice to the pot.
Your vegetable curry recipe looks interesting. I’m thinking about putting lentil curry on our menu for next week, but we’re out of frozen tomatoes. I’ve never had a curry without tomatoes. What do you think, curry sans the tomatoes? And I’d love to have the “problem” of leftover puff paste. Lids for bowls of stew?
I’m trying to think if I’ve had curry without tomatoes…and I think I have. Would imagine it was when I did a coconut milk, chickpea, sweet potato version. I’d have just added the curry paste to the milk. But cannot say exactly. Try it and see, what harm can it do? 😉
I’m sold on using the pastry – again what harm can it do? It’s been refrigerated, probably may suffer a little in taste, but convinced it will be safe to eat!
Okay, I’ll be brave and give curry with no tomatoes a try. The tomatoes add a nice acid hint, so I may add a bit more lemon juice to the pot.