Cooking
I had a rummage in the fridge & freezer, I wanted to make full use of the oven whilst it was on cooking roast potatoes, the flora tub is full of chicken stock, the takeaway tub is full of dauphinoise potato. The cabbage was going soft, as was the parsnip & the bananas were going brown.
I made a huge pan of soup for next week's lunches, 2 cottage pies with dauphinoise potato topping & banana bread, we ate the roast beef, veg & yorkies before I photographed them. I also stretched the mince to make some spag bol sauce, I added grated carrot, oats, lentils & onions. It's a couple less meals to worry about next week.
I made a huge pan of soup for next week's lunches, 2 cottage pies with dauphinoise potato topping & banana bread, we ate the roast beef, veg & yorkies before I photographed them. I also stretched the mince to make some spag bol sauce, I added grated carrot, oats, lentils & onions. It's a couple less meals to worry about next week.
5 comments:
Wow, well done, can't beat stretching ingredients to make home made delicious food.
I love having made a meal knowing that there is plenty left to make other meals on other nights.
Jane x
A brilliant use of what you had, and that banana loaf looks yummy!
Sue xx
so cool i hate to throw anything away. x
I'm impressed you certainly stretched your food. I am posting some food things tomorrow.
Gill in Canada
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