Friday, May 4, 2012

Friday's fridge....

Groceries here are usually purchased early in the week to coincide with payday; so heading into the weekend I usually have some idea of what base meals will be on offer-the decision will be how I tweak them! This morning is free for me to get organised for the weekend, so I'll be preparing as much food as I can for the weekend!

Left in my fridge this Friday are:

 lean beef sausages
 lean beef blade roast
last night's home made ricotta, plus some of the resulting whey
last night's leftovers-Filipino noodles ( AKA Pedro's noodles after friend who first made them for us!)
various condiments
asorted vegetables
yoghurt-small tub to make some more myself
tinned apricots
sourdough starter.

My plans today are to make:
Slow cooked Fusion beef ( based on a recipe spied at Veronica's Cornucopia  -except I've used crushed coriander seeds instead of sage and dolloped honey in the balsamic, poured it over the beef and set it to cook!)

Sausage casserole

Sourdough coffee cake ( also based on a recipe from Veronica's Cornucopia)

Apple pie ( harvested the Cox's Orange Pippins yesterday)

The leftover noodles will be lunches-they are amazingly cheap to make for the quantity they provide!

That's my Friday Fridge-what's in yours?


  1. That's so cool you made your own ricotta! I hope you like the recipes you adapt from mine. :)

    1. Sorry about the delayed reply-been visiting with my daughter.

      The recipes turned out beautifully!

      It was the first time I had actually made the ricotta-easy as! I've made quorn (yoghurt cheese) quite often-usually from homemade yoghurt too.

  2. Not sure what is happeninng with the other comments I've received here-but to answer:

    Megsan, "Fusion Beef" is the name I gave to the slowcooker recipe I based on Veronica's pork recipe. I used a large piece of lean blade beef roast and rubbed crushed coriander seeds and garlic over the top of it, then ground some black pepper over the top. Over that I poured 1/4 cup balsamic vinegar, 1/4 cup water and a good spoonful of honey ( mixed together) then let it cook for 8 hours on low.

    I removed the beef and used two forks to pull it into shreds. I thickeded the sauce a little with cornflower-then put the beef back in.

    I'll post some photos tomorrow of how it was served.


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