Friday, 22 July 2022

This Weeks Base

 


Most weeks I do a batch cook of something that goes into the fridge to give me a head start on meals for the rest of the week, and usually to act as inspiration for what to have for my tea each night.  It makes life so simple if you have even one thing ready and waiting to be used.


Some weeks it can be a full packet of pasta, cooked, cooled and then stored in my largest container.  To be eaten hot for the first meal, perhaps cold the next day or two as a salad or as an addition to a Buddha bowl and then maybe used as the filling for a pasta pie ... is there anything nicer than carbs on carbs. 😄

This week it was forecast to be hot so my choice was to make a large bowl of coleslaw base.

I kept it very simple, just half a white cabbage shredded, four carrots that needed using up, simply sliced and cut quite chunky, and then one red onion, first quartered and then very finely sliced as it was very strongly flavoured.  Leaving the dressing off means that I can vary it to go with whatever I decide to have it with ... or just nibble at it plain when I'm stood at the fridge with that 'what can I have for lunch look on my face'.


There was so much I filled my large lidded bowl and then put the extra into the smaller one to be used for my lunch later on with a few nuts and seeds added, and a large dollop of Garlic Mayo.


To keep salad fresh all week I add a folded square of dampened kitchen paper.  Each day I turn the container over and give it a shake ... so one day the paper is on the top and the next it is on the bottom ... the contents usually stay perfectly fresh for a full week this way.

If any doesn't get eaten it will be the base for a bowl of soup for the weekend, now that the temperature is more tolerable.  I have some Rosemary Focaccia buns in the freezer that I bought on yellow sticker offer so they would be the perfect accompaniment to a bowl of soup.

I'm not shopping much this week as I have lots of food in and I would rather have a week of eating my way through the fridge and freezer.  I am going shopping with Alan later, but that's mostly because he said he's going to Booth's for a coffee first ... and it would be rude to expect him to do it alone.  😁


Sue xx



27 comments:

  1. Booth's, bet you will be tempted. Good tip about the damp paper to keep things fresh.

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  2. Lovely not to have to think. Your poster is so apt.

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    1. It's just nice having a head start on the thinking ;-)

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  3. I make a big tub of coleslaw base to bring with us to the caravan. Good tip about the sheet of kitchen paper, thanks.

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    1. It's good to have something almost ready isn't it.

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  4. I've never heard of pasta pie, can you describe it please? Thanks.

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    1. It's literally just leftover pasta in it's sauce, wrapped in pastry to make a pasty or pie. I'm always making pies out of leftovers, it doesn't really matter what they are they all taste good spiced up and wrapped in pastry.

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    2. It's also delicious with a mashed potato topping, a bit like a shepherds pie but with a layer of pasta and sauce underneath instead of the more usual mince.

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  5. I like something totally different for dinner every night, freezing anything left over for lunches the following week

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    1. I'm the exact opposite I could eat the same thing day after day, IF it's tasty. But making a base like this means that you can still vary things up. A different dressing each day poured onto some of the mix for example, different things to be eaten with it etc etc.

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  6. Agree with other comments, great tip about the kitchen paper
    We - being gluttons for punishment- have just got a new pup - so I'm very keen to keep our meals simple at the moment, it's the second time this week I've heard the term 'Buddha bowl ' I'm going to have the google it!
    Alison in Wales x

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    1. Oh a Buddha bowl is really just a generic term for a bowl filled with tasty bits and pieces, usually in my case just a bit of a fridge raid. A new pup sounds VERY exciting ... lucky you. :-)

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  7. We had fridge bottom clearance salad for tea tonight with falafels that have been in the freezer for a while.I had no sour cream with chives for dipping so made a greek yoghurt and syboe dip instead. It was delicious and the perfect meal for such a clammy day. I have been doing the kitchen roll idea since I read about it on Sue’s/your blog ages ago-it certainly saves food from going slimy and not being eaten. Catriona

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    1. Yes, I've used the paper towel trick for years now, I probably blogged about it when we lived on our first farm. I should go back and read some of my old posts, I am most likely repeating myself for at least the tenth time ;-)

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  8. Clever way to keep the salad fresh. My Dad taught me to wash and dry lettuce leaves, then store in a plastic bag with a damp paper towel. Our last ones done this way lasted 2 weeks. But that tip about shaking and turning the bowl , that's a keeper.

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    1. It really works doesn't it, nice to learn it off your Dad :-)

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  9. Coleslaw like that without dressing, i use it up in a stir fry or curry when cooking.

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    1. An excellent idea, yet another string to the bow :-)

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  10. So good of you to make the self-sacrificing visit to Booth's with Alan. No fool you! :)

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    1. It was very good of me wasn't it ... what a sacrifice. I also got a bowl of chips out of it :-)

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  11. Gosh that meme is so true. I have no idea what on earth to cook this weekend, much less the rest of my life! 🤣

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    1. Oh No! I'm suddenly anonymous again :( Angie (AKA Pensive Pensioner)

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    2. Google is still playing silly buggers!!
      I hate the 'What can I have for tea?' thing I have found myself doing just recently. I must get back to menu planning methinks!!

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  12. I love the sentiment in your second image - something which (as you know) I used to really struggle with 😱

    Batch preparation & cooking makes sense on so many levels - saves time, washing up, money, and the awful "standing near the fridge wondering what the heck to eat" moments.

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    1. Yes, you got the 'revolving menu plan' going didn't you. Do you still do that? I know I should, in fact I might sit and write a list of my favourite meals and do one this week.

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