{"id":81,"date":"2016-07-04T10:30:51","date_gmt":"2016-07-04T09:30:51","guid":{"rendered":"http:\/\/www.skysurfer.uk\/wordpress\/?page_id=81"},"modified":"2018-11-07T08:29:11","modified_gmt":"2018-11-07T08:29:11","slug":"recipies","status":"publish","type":"page","link":"http:\/\/www.skysurfer.uk\/wordpress\/?page_id=81","title":{"rendered":"Recipies.."},"content":{"rendered":"<ul>\n<li>Most of my meals tend to be a mass produced product by me. I buy bags of vegetables, then throw the contents into a big pot to make a big <strong>stew<\/strong>. When cooked, and tasting nice, let it cool. Freeze the stew in old takeout containers. Don&#8217;t forget to date the containers (I use a short length of tape to write on, it&#8217;s easily pulled off when used). Keep one out, it&#8217;ll do for later.<\/li>\n<li>Same system with a <strong>bolognese<\/strong> base&#8230; 500g mince, loadsa onions, tin baked beans, tin chopped tomatoes, garlic &amp; tomato puree to taste. When cooled, put into those small, round containers that humous\/dips come in. Again, date every one before freezing. Keep one out, that&#8217;ll do for later (are you sensing a common action, here..?).<\/li>\n<li>As with all home freezing, the item has to be left to thoroughly thaw\u00a0before cooking. When thawed, it makes an excellent base for bolognese, or, as we all know, today&#8217;s bolognese is tomorrows chilli&#8230;!<\/li>\n<li><strong>Pea &amp; ham soup<\/strong>. Get a ham joint. Slow cook with a dollop of red wine (helps to dissolve the fatty tissue) until done. Pull out, get rid of any fat you don&#8217;t want. Chop up into bits most of it. Throw into a slow cooker, add a mug of lentils or split peas. Throw in two tins of mushy peas. Brew until right (maybe a couple of hours. The lentils\/peas thicken the soup nicely. The leftovers do well for ham sandwiches&#8230; if you can stop munching&#8230;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Most of my meals tend to be a mass produced product by me. I buy bags of vegetables, then throw the contents into a big pot to make a big stew. When cooked, and tasting nice, let it cool. Freeze the stew in old takeout containers. Don&#8217;t forget to date the containers (I use a &hellip; <a href=\"http:\/\/www.skysurfer.uk\/wordpress\/?page_id=81\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Recipies..<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"jetpack_post_was_ever_published":false},"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/P8ZcXa-1j","jetpack-related-posts":[{"id":389,"url":"http:\/\/www.skysurfer.uk\/wordpress\/?page_id=389","url_meta":{"origin":81,"position":0},"title":"Woosh Bali &#8211; A 1500+ mile review.","date":"30th November 2016","format":false,"excerpt":"Updates at the bottom of this post. I'm an old git, with bad legs. Tech has a place. Another electric bike, after the epiphany I had with my first? A no brainer! After many months of research, I eventually pulled the trigger. 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