Class of 2019 – new thread?

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  • posted by sixturkeys
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    I have been having an occasional read of the forum posts. Many familiar names but equally a number who were of the crew in 2019/2020 but now absent. They may have cracked it and be happily maintaining (bravo!), but I’m half hoping some like me might have “regressed” or still not quite be there…We are all different in what spurs us on and I do not feel drawn to the current regular threads. Really each to their own so whatever works but I do look back fondly to what seemed much more practical posts – ie meal plans, recipes, hints and tips, which all of course came with encouragement but with a different “vibe”. So anyone wanting to focus on that kind of thing and who has been more off than on the forum, maybe here is a space? Starters for 10 from me are some suggestions for meals for one or which can be portioned up and frozen. I want to banish food waste as well as kgs. For example, how to use feta that can then be frozen. In soup?

  • posted by Verano
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    Hi sixturkeys I wasn’t part of the class of 2019 but I do remember you. I love cooking so am always up for new tips. Sorry I can’t help with the feta but I do make a broccoli soup with Stilton which I freeze so maybe a tomato soup with feta????? Not sure but I’m sure somebody will comment.
    I’m with you when it comes to food waste and I’m really doing my best not to throw anything out.
    Recently I’ve been making cottage pie with a cauliflower topping instead of potatoes or even a cauliflower and broccoli mash which has far more ‘texture’. I add lots of spices and Worcestershire sauce and tomato paste and chilli to the meat to make it really savoury and must admit it’s better than the original full of potatoes! It’s great to freeze in portions as well.
    Hope some of your ‘pals’ from the class of 2019, or earlier, join in.
    In the meantime, welcome back, have a good journey.

  • posted by caronl
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    Hi sixturkeys, good to see you here. I predate 2019, but we still overlapped. My favourite meal for batch cooking and freezing is ratatouille – I often do a tray bake of chicken portions on top of a mix of courgette, aubergine, a little onion, red peppers, garlic, and a tin – or so – of tomatoes. Roast for an hour at 180c.. I freeze the left overs, or sometimes whizz the vegetables to make a thick winter soup. Take care.

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