Well we’re 14 days from leaving and following the theme of ‘clear the decks’; it’s time to tackle the kitchen cupboards and of course the freezer.
Wow…what a selection of mouth-watering delights awaited us!
We’ve been working through the shelves for a little while and you have to play the long game on this one. You can’t start using up all the regular items first…that way, madness lay. If you use up all the good stuff first; what are you going to be left with? The worst edition of “Ready, Steady, Cook” EVER that’s what!
What am I going to create with a can of mung beans, dried tarragon, a gluten free cake mix and a past-it’s-best packet of Smash? You’ve got to do some strategic meal planning and learn to love tapas. Forget making one comprehensive meal and instead make many tiny ones.
Here are some ideas for using things up. Mint Sauce to your Shepherd’s Pie, YUM. Re-hydrated mushrooms in an omelette, do-able. Super Noodles added to a Stir-fry, not bad! But don’t kid yourself…the Star Anise and Pickling Spice are going straight in the bin!
You need to take the same approach with the freezer; only this time they’ll be some guessing to be done. Conversations in our house:
This tub? (said with head buried in -18C)
Yes, that one in the bottom, the reused plastic take-away tub…what’s in that?
I dunno…looks “mince based.” Could be a chilli, bolognese or perhaps moussaka?
Hmmm…defrost it and we’ll take our chances. I’ll do the end of that box of couscous; that goes with anything!
Get used to some weird combinations for a few weeks. “Waste-not want-not” – the vintage Viennetta deserves another chance. Remind yourself that soon you’ll dine in the finest fields (and the odd motorway service station) that Europe has to offer.
Well I’m off to create a masterpiece…I used to have a load Tapas dishes, where did they go?