Thank you for the comments again, it's so nice to see friends here on the new blog.
I think we're getting better at spending less on groceries - well, I know we are. Having thought more about it, I think part of the problem is when we have to go out for more fresh veggies....when we're actually in the supermarket, it's always a temptation to buy other things. I no longer just see things and think 'oh that looks nice, we'll have that', but I do still buy things which I will use and are on a good offer or reduction, but don't actually need at the moment. So the answer is to go less! To facilitate that, we've decided to buy and use more frozen veg, so we don't have to go to the shops just for veg and end up buying other things. I've not really been a fan of frozen veg much up till now - well, other than peas and sweetcorn, which I always buy anyhow. Everything else seems to go mushy and tasteless, but I guess it depends how you cook them. I don't like plain boiled frozen cauli or broccoli, but they're alright with cheese sauce on. Brussels are ok, just about I find, if cooked in minimal water with a knob of butter, same with baby carrots. Frozen roasties aren't like proper home cooked ones, but will do if I'm short of time. I did buy a bag of frozen cut cabbage once, but the pack had so many hard pieces of stem and stalk and rough bits in, it put me right off. Sliced frozen mushrooms I thought were slimy and disgusting, fit for stew only.
Has anyone ever tried roasting frozen veg? How do you usually cook them, if you use them regularly? I bought a bag of frozen mixed veg (diced carrots and green beans, peas and sweetcorn) which I'm intending to try making veg & cheese fritters with today. I also got a bag of frozen sliced peppers, but have no idea as yet what to do with them, suggestions would be welcome.
The fritters are for lunch, I'll let you know how they come out. For dinner tonight to eat whilst Strictly's on, I'm going to do cheeseburgers in rolls with homemade coleslaw. Got no fresh cabbage, so I'm thinking outside the box and am going to do a winter root veg version - grated swede, carrot and parsnip, with finely chopped shallot, with a dressing of half mayo, half Greek yogurt and a spoonful of Dijon mustard. The carrot, parsnip and shallot are our own home grown, the swede not.