Rustle Up

I could probably rustle up most things😱.
I have two fridges, two freezers and incredibly well stocked cupboards and a Thermomix!
We don’t however waste anything, we’ve just had “ bottom of the fridge” soup for lunch.

I could definitely rustle up a meal. There are chicken breasts and fish in the freezer. Fresh and frozen vegetables in the fridge/freezer. Tins of tomatoes, lentils, chick peas, cannellini beans, pasta and rice in the store cupboard. Don't think we would go hungry if I could not get to the shops for a few days!

Last night we wanted something quick and filling. I’d not defrosted anything. We had omelettes. The filling was grated cheese, mushrooms, tomatoes all diced. Served with the last of salad, it filled us nicely.

I rustle up most days.
I'm a "bung-it" cook.

Especially puddings/stews/soups I suppose. I tend to cook something and then name it later.

Obviously things with a name - like an omelette - do keep their name!

I can always make soup or veg curry or sauce for pasta
I usually have frozen fish and tins of red salmon so can make a meal

I think we are of an era when we could easily rustle up something and we lived less on take out food. Times change.

I could rustle up banana bread.

Everything is in date…..we recently moved so all has been checked.

Just rustled up soup for lunch

Now, I might rustle up beef stroganoff for dinner from a piece of steak left over, yogurt (don't have sour cream) but don't have mushrooms.

Any suggestions gratefully received, please

Sago

Everything is in date…..we recently moved so all has been checked.

All very organised!

I could rustle up many as I always have the cupboards fully stocked.

We have Chicken Thing quite a lot. We always have breasts and thighs on the freezer and the rest is down to whatever's lurking in the fridge and cupboards. We've had some lovely meals.

woodenspoon

I think we are of an era when we could easily rustle up something and we lived less on take out food. Times change.

Yes, this for sure. I could rustle up something pretty much any day of the week. I keep my freezer well stocked and a decent supply of tinned food, we have fresh veg in the garden and I always have flour and other stuff for baking.

Sago

Everything is in date…..we recently moved so all has been checked.

I have one of those, and I keep a date check, so have rustled up some interesting soups and pasta dishes from things going near to date

My supermarket pot of basil, kept going all summer, has got quite big but isn't really growing any more.
So today I rustled up home-made pesto with lots of basil, a big clove of garlic, a handful of walnuts and some grated cheddar, whizzed up with some olive oil.
Delicios with tagliatelle for lunch.
(I know it should be pine nuts and parmesan, but hey.)

Good idea, Romola
We have two pots of basil but I only tend to use it occasionally.

I’ve always been a rustle-upper. Soups particularly, whatever needs eating goes in the soup maker and I’ve had some fabulous results (that I can never recreate!). DH on the other hand, is not. He follows recipes to the letter and is thrown if we’re short of a particular ingredient. Since he retired he’s been head chef and very good at it he is - I’m thoroughly spoilt.

But he’s going out tomorrow night and I’ve already planned the gourmet meal I’m making for myself. Absolute culinary delights that I haven’t had for at least a year. Beans and cheese on toast followed by tinned rice pudding. I can’t wait!

I love rustling up shortbread or flapjacks or a batch of fairy cakes - quite often when I'm watching Bake Off I get the urge to rustle up some shortbread biscuits. They're so quick and easy to make and we always have flour, sugar and butter in the house. You can almost quickly throw some together during the ad breaks!

Romola

My supermarket pot of basil, kept going all summer, has got quite big but isn't really growing any more.
So today I rustled up home-made pesto with lots of basil, a big clove of garlic, a handful of walnuts and some grated cheddar, whizzed up with some olive oil.
Delicios with tagliatelle for lunch.
(I know it should be pine nuts and parmesan, but hey.)

I always use walnuts in pesto, it gives a creamier taste.
I forage wild garlic in the spring and make enough pesto for a year, it freezes well.

Thursday is often a rustle up day, using up veg from the fridge, covered in cheese sauce and topped with bits of bacon.

I couldn’t rustle up a thing. I’m a disaster in the kitchen. However I could rustle up cheese, biscuits an apple, plus a glass of wine. Oh I can cook a ready made pizza and add a side salad. 😀

Soup. By Friday I usually rustle up Sad soup using up all the sad veg from veg basket and fridge.
Flapjacks. Very basic recipe but store cupboard stuff such as cranberries, prunes, walnuts and dark chocolate thrown in. Cuts into 16 small pieces that keep me going for ages. Tasty, even when a bit stale.
Pasta. Roast last of "summer veg" e.g. Aubergine, courgettes, peppers, red onions etc. Throw in a Boursin cheese towards end. Stir in cooked pasta.
Love rustle ups.

I can almost always make a substantial soup with whatever veg we have, usually plenty, stock cubes, lentils and/or pearl barley/orzo.

Or minestrone, with a tin of tomatoes plus tom. purée, onions, and whatever other veg I’ve got, Italian herbs, garlic, and of course pasta.

All served with grated cheese, and I’ve usually got homemade garlic bread in the freezer.