EduCook: The Cookery Help and Ideas Thread

[elsiegee40]

Got a problem?

 

Got a set of ingredients and no idea what you could conjure up with them?

 

Need advice on how exactly to cook $weird-vegetable?

 

Got a dead simple recipe that others might be able to source the bits for?

 

There are plenty of us on EduGeek who do cook and are used to making meals from what is left in the fridge.

 

Here is the thread to help you.

 

Ready? Steady! Cook!

Edited March 20, 2020 by elsiegee40

[FN-GM]

I do have everything I need to make pasta sauce from scratch. I even have the tomatoes and chilli growing in the garden. Just no pasta to put it on! Edited March 20, 2020 by FN-GM

[elsiegee40]

I do have everything I need to make pasta sauce from scratch. I even have the tomatoes growing in the garden. Just no pasta to put it on!

 

It’ll be fine with spuds if you can get those... or rice... or couscous ... or a pitta bread... or on toast. Unconventional but needs must

[FN-GM]

It’ll be fine with spuds if you can get those... or rice... or couscous ... or a pitta bread. Unconventional but needs must

 

No spuds. No rice. No breads.

 

The lack of fruit and veg is also a problem. Literally all they had left was Egg Plant, Kiwi and Pineapple.

 

I am used to buying every few days and not having much in the fridge or cupboards so I didn’t have anything to fall back on.

 

I do have some meat and other bits through a friend who knows someone with a shop. Feels like dealing with a spiv during the war!

Edited March 20, 2020 by FN-GM

[elsiegee40]

No spuds. No rice. No breads.

 

The lack of fruit and veg is also a problem. Literally all they had left was Egg Plant, Kiwi and Pineapple.

 

I am used to buying every few days and not having much in the fridge or cupboards so I didn’t have anything to fall back on.

 

I do have some meat and other bits through a friend who knows someone with a shop. Feels like dealing with a spiv during the war!

 

Get your eggplant (aka aubergine), cut in half lengthways, score reasonably deeply with a knife.

 

Put on a baking sheet, drizzle with vegetable oil of choice.

 

Bake in the oven at 180C (fan) until soft. Probably around half an hour.

 

Serve with sauce of choice on top.

 

Very yummy.

Edited January 10, 2021 by elsiegee40

[FN-GM]

Not a bad idea! Thanks

[sigma]

I suddenly have a good excuse to eat the guilty pleasures such as spam fritters.

[mikeprice]

If you can get (or have) tinned tomatoes and onions try this

 

slice up an onion and fry it until soft/golden

add garlic (fresh or from a jar if necessary)

 

chop or grate some ginger if you have it (you can buy it frozen)

 

if you have any peppers slice them and lob them in as well

 

add other stuff that you think may be ok - courgettes work well

 

add tin of tomatoes and give it a good stir (and break up the tomatoes

 

simmer for about 20 mins

 

I normally have it on pasta - which may be a problem - would work with chips or something - bit wet to have on toast

Edited January 10, 2021 by elsiegee40

[Ditto]

No spuds. No rice. No breads.The lack of fruit and veg is also a problem. Literally all they had left was Egg Plant, Kiwi and Pineapple.

I am used to buying every few days and not having much in the fridge or cupboards so I didn’t have anything to fall back on.

I do have some meat and other bits through a friend who knows someone with a shop. Feels like dealing with a spiv during the war!

Any chance of getting some kangaroo road kill - Sorry Skippy!

[unixman_again]

Any chance of getting some kangaroo road kill - Sorry Skippy!

 

I don't know if they actually have any in stock https://www.oslinc.co.uk/Product-Listing.aspx?Category=5

[elsiegee40]

Nice and easy.

 

Substitute 2 tbsp frozen chopped ginger for the fresh ginger if you wish

 

.....

Edited January 10, 2021 by elsiegee40

[elsiegee40]

I also recommend Jack Monroe’s various media feeds and website. She does “Cooking on a bootstrap”

 

Her book Tin Can Cook is. all about cooking from store cupboard ingredients and is only£6.99

 

https://cookingonabootstrap.com/product/tin-can-cook/

[elsiegee40]

Things that freeze easily for later use.

 

VEGETABLES AND FRUIT

(Use for cookery straight from frozen)

 

Carrots, Swede, Sweet potato, Celery, Butternut squash, Peppers, Banana, Rhubarb, Berries, Onions,

 

Simply peel and/or dice/chop as appropriate.

Ideally spread out on a baking sheet to freeze and bag when frozen. However, as long as they are dry you can bag them straight up. I have been freezing veg this way for a long time.

 

 

CITRUS FRUIT

Slice thinly, spread on a baking sheet to freeze and bag when frozen. Use straight from frozen in your alcoholic or alcohol-free beverage of choice!

 

 

SPICES

(Use for cookery straight from frozen)

 

Root Ginger: Freeze as is and grate while frozen (credit @LeMarchand) or Peel, crush or chop finely and push into ice cube trays.

 

Chillis: Cut in half lengthways and freeze seeds and all. They’re actually easier to chop small for cooking when frozen!

 

Garlic: Chop finely and spread on a baking sheet to freeze or put in ice cube trays.

 

 

DAIRY

Milk: Freeze in the bottle. Defrost thoroughly before use which takes a while because it has to be defrosted in the fridge.

 

Cheese: Hard cheese in particular freezes well. Can be used for cookery from frozen.

 

 

FRESH PASTA

(Use from frozen)

Edited January 10, 2021 by elsiegee40

[sigma]

Nice and easy.

 

Substitute 2 tbsp frozen chopped ginger for the fresh ginger if you wish

 

[ATTACH]57306[/ATTACH]

.....

 

Sounds good, but I'm really reticent about using 3 cans at once while this little chance of replenishment them at the moment. I'm going for using up dried pulses first I think, since there are so many more portions in a bag.

[mikeprice]

Once a month would be fine. Have you seen how many you get from a packet of seeds?!

 

Great - thanks

 

if I get desperate I might try that

 

 

now - any suggestions on how in the name of $areaofdamnation I get my wife to eat any

( honestly - any veg other than tinned marrow-fat peas and the occasional carrot - and I thought teenagers were bad!!!!!)

Edited March 23, 2020 by mikeprice

[LeMarchand]

now - any suggestions on how in the name of $areaofdamnation I get my wife to eat any

( honestly - any veg other than tinned marrow-fat peas and the occasional carrot - and I thought teenagers were bad!!!!!)

 

Mme LeMarchand didn't eat many veg when we started dating, but now enjoys pretty much anything I cook. Of course, he says modestly, I am a reasonably good cook.

 

You can hide finely chopped veg in mince, or (if any in the shops) stuff like courgetti or cauli rice. You could slather some in cheese or parsley sauce so she gets a taste for it.

[mikeprice]

Mme LeMarchand didn't eat many veg when we started dating, but now enjoys pretty much anything I cook. Of course, he says modestly, I am a reasonably good cook.

 

You can hide finely chopped veg in mince, or (if any in the shops) stuff like courgetti or cauli rice. You could slather some in cheese or parsley sauce so she gets a taste for it.

 

tried that - she spots it

 

 

 

and what do you mean - slather it with cheese - nasty smelly disgusting stuff - mind you she would like it - it's just that I can't cope with the smell when its cooking

 

anyway - a man's work is never done

[elsiegee40]

tried that - she spots it

 

 

 

 

Get the stick blender out. Puree the sauce then add the meat. I did this many times for a small child who didn’t like veg. She’s 26 and eats everything now. Except peas. She hates peas.

[jmak]

If you haven't got a stick blender, you can grate most things with a hand grater. Most things then pretty much dissolve and can't be picked out. If noses are still turned up, add spices. Not how I like my food, but a few more people might have to like what they're given!

 

The other trick I've used is to serve dinner an hour and a half later than normal when I know the menu will be challenging. OH's granny had a saying: hunger makes a tasty kitchen!

 

Peas are an exception; the only way I've disguised those is to mash and then sieve, but you don't end up with much pea left... I just add those afterwards for the people who will eat them.

[LeMarchand]

Root Ginger: Peel, crush or chop finely, push into ice cube trays.

 

I just freeze "as is" and grate straight from the freezer.

tried that - she spots it

 

 

 

and what do you mean - slather it with cheese - nasty smelly disgusting stuff - mind you she would like it - it's just that I can't cope with the smell when its cooking

 

anyway - a man's work is never done

 

If she can spot it, you haven't made it small enough!

 

Not cheese, cheese sauce.

 

 

Just add boiling water.

 

Also, if she eats mashed tatties, try her on mashed swede - possibly introduce a bit into the tatties and gradually add more. Apple also works in mashed tatties: finely chop and stir in.

Edited January 10, 2021 by elsiegee40

[sigma]

The family have already turned their noses up, but I’m going to try making some nettle soup this evening. The new growth looks quite fresh and tender and provided I don’t waste too many other ingredients if it’s not edible it’s almost a free meal.

[elsiegee40]

Having a family member in the house who appears to be starting the covid-19 journey, I am now batch cooking.

 

There’s a massive pan of pasta sauce on the go, a similar one of chilli sauce will follow.

 

I have kept plastic takeaway boxes and will freeze the stuff in those; 2 portions per tub. They’re great as you can microwave the tubs and shove them in the dishwasher.

 

If you buy a pack of meat that’s too big for you, those tubs are useful for separating it before freezing too.

 

I split packs of sausages, and packs of chicken thighs like this usually.

[sigma]

Having a family member in the house who appears to be starting the covid-19 journey, I

 

Really sorry to hear that. I hope it’s an easy one.

[sigma]

The family have already turned their noses up, but I’m going to try making some nettle soup this evening. The new growth looks quite fresh and tender and provided I don’t waste too many other ingredients if it’s not edible it’s almost a free meal.

 

Had so much agro from the others that I ‘temporarily’ abandoned the idea, and did a freezer dive instead.

 

I did make some curried lentil soup for lunch today.

Serves 4

Roughly chop an onion and fry with 2 tsps oil and 2 tsps curry powder for about 5 mins. Add 1ltr water, 150g red lentils, 2 sticks celery, and 2-3 carrots roughly chopped, some vegetable or chicken stock powder or cube. Simmer for 15mins then blend smooth.

Edited January 10, 2021 by elsiegee40

[elsiegee40]

Following on from my post about freezing, the LoveFoodHateWaste website has an A-Z index you can search on the best way to store many different food stuffs so they last longer. Really useful if you are tempted to buy in bulk. There are also suggestions on how to use the food items up .

 

A-Z of Food Storage - LoveFoodHateWaste

Edited January 10, 2021 by elsiegee40