My roast beef-stretching project has gone on temporary hold by way of freezing what was left of the beef and cabbage to enable me to use up the rest of the potatoes, sprouts and turnip.
After the usual routine of porridge for breakfast, today's lunch was toasted cheese with pickle. (Cheese needs to be finely grated now to make it stretch further and bring it within the realms of frugaldom affordability.) As per last night's late post, I had soaked a pan of chick peas.
Today I boiled up the chick peas and then gave them a blast over the stove in a mixture of sesame oil, salt, pepper, mixed spice and chilli. This gave them an added snack-like appeal, so I set aside a cupful to mix in with tonight's dinner and the rest were left to cool, then bagged and popped into the freezer. These should be OK to use a handful at a time whenever I want or need them to bulk up a stew, casserole, stir dry or soup. I quite like eating them like peanuts!
What about dinner?
Now for the good part - a slither of summer amidst the winter storms. The mixed fruit I had defrosted overnight turned out to be a mix of stewed apples, rhubarb, raspberries and blackcurrants, so I set about turning it into something more than just ice cream for my Valentine's Day treat! Here's how it went.
A Little Taste of Summer