A thread for hints, tips and recipes.
I'm a fan of batch cooking, and our freezer never doesn't have portions of Ragu in it. 500g beef mince and 500g pork mince will make 4 meals for two people. Always pasta in the cupboard. If you've got lasagne sheets, and butter, flour, milk for bechamel then you've got another use for the ragu you've lovingly prepared and frozen.
Also often cook the filling for a cottage or shepherd's pie and freeze it in portions, ready for mash whenever you fancy it.
Topside of beef is a great and affordable cut for a roast. Will have loads of leftovers (depending on the size). Use the leftover meat for cottage pie. Leftover veg from the weekend roast was made into bubble and squeak on Monday, with the last of the sausages from the butcher, and a fried egg.
If we've got potatoes and eggs and veg then I like to make a sort of made up hash. Often with sausages or sausage meat.
Support your local butcher and/or farm shop. The supermarkets will be fine after all this. It could, however, be the final nail in the coffin for some butchers.
I'm a fan of batch cooking, and our freezer never doesn't have portions of Ragu in it. 500g beef mince and 500g pork mince will make 4 meals for two people. Always pasta in the cupboard. If you've got lasagne sheets, and butter, flour, milk for bechamel then you've got another use for the ragu you've lovingly prepared and frozen.
Also often cook the filling for a cottage or shepherd's pie and freeze it in portions, ready for mash whenever you fancy it.
Topside of beef is a great and affordable cut for a roast. Will have loads of leftovers (depending on the size). Use the leftover meat for cottage pie. Leftover veg from the weekend roast was made into bubble and squeak on Monday, with the last of the sausages from the butcher, and a fried egg.
If we've got potatoes and eggs and veg then I like to make a sort of made up hash. Often with sausages or sausage meat.
Support your local butcher and/or farm shop. The supermarkets will be fine after all this. It could, however, be the final nail in the coffin for some butchers.
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