Store cupboard challenge

Confuzzled · 8 January 2010 at 1:38PM

lynzpower wrote: »

Most recipes seem to call for 2 eggs and I only have one- do you think mixing the creme fraiche with the one egg and some choc sauce would be ok?

normally i'd suggest using a heaping tablespoon of soy flour and a tablespoon of water as an egg replacement, it works well for baking however in this case the egg is needed for making a custard for the bread pudding.

i would suggest adding in more fat, perhaps melted butter to make up for what will be missing with the egg gone

Confuzzled · 8 January 2010 at 1:42PM

skaps wrote: »

Just looked in the freezer - i have so much stock that i now have no containers left. Going to have to make some soup on the weekend to start using some of it.

What can i do with lettuce and spring onions - can you freeze them?

spring onions will probably freeze fine, i don't think the lettuce will, but have you ever considered cooking the lettuce?

i know it sounds odd but once in a chinese restuarant in toronto i had this amazing dish and it had a lovely veg in it i couldn't place so i asked the waitress. the look on her face was funny, as if i must be daft to not realise it was cooked lettuce

'wilted' lettuce is sometimes served in the states, not actually wilting and limp but lightly sauteed with bacon and that is scrumptious, great on sandwiches but with a sprinkle of parmesan could make a lovely side dish, just be sure to tear the lettuce in to largish strips and then add to the pan of chopped bacon when the bacon is nearly cooked, make sure you get the lettuce coated with a bit of the bacon grease and aside from some parmesan you might sprinkle on some garlic granules

notjustlaura · 8 January 2010 at 1:42PM

patchwork_cat wrote: »

...You know it is cold when the cat sleeps on the modem!...

My laptop is a favoured nesting spot for them in this house!

Laura

pie81 · 8 January 2010 at 1:53PM

shopaholictiedtheknot wrote: »

Hi there anyone know of anything I can do with Umeboshi puree, I bought some for DD for a recipe she was doing at school with Duck and I have no idea what else I can use it in?
TIA

I am not sure what this is but think Umeboshi are Japanese plums, possibly pickled or fermented??

If so then basically you have a fruity puree, possibly slightly sour or alcohol-y.

It would be nice made into a sauce for duck or lamb or pork (they all go well with sweet fruit). Or possibly (with sugar added) included in a fruit crumble, tart or pie? though only it if you happen to be making one of these anyway.

pie81 · 8 January 2010 at 1:59PM

Any ideas as to how to cook two rabbit legs?? need to clear out the freezer as we are moving and these have sat there for ages (I have never cooked rabbit, no idea what I was thinking!)

Thanks!

ragz_2 · 8 January 2010 at 2:02PM

Hi all. I went through my cupboard yesterday and I have the following that need using up (not together neccesarily). Rather an odd lot...

Condensed milk (3 tins, one is caramalised, by me)
Jar of cherries (no idea why I bought these)
Long grain white rice (we mostly use brown)
Cereal - choco flakes, honey nut flakes, special k and "crunch" cereal.
Dried fruitm various
Golden syrup
Tinned pears
S/R flour

Any ideas?

Rebekah24 · 8 January 2010 at 2:29PM

As of today I have..until 20th Jan

1.5 bag gluten free pasta
2 pasta sauce
2 tins tomato
2 tins carrots
1 sack lentils
3 rice pudding
hot sauce
soy sauce

in the fridge/on side:

Coke
2 robinsons squash
3 box tea
1/2 bottle baileys (oh's not mine...err....might drink it for calories alone :rotfl: )
1/2 tub cream cheese (also oh's...and..past its best!)
1 pitta
15 free range eggs

freezer
4 mystery soup cococtions!

plenty to be getting on with for a fair while!

lynzpower · 8 January 2010 at 3:24PM

For the person asking about jar of cherries, I too have some of these in and aim to make http://www.bbc.co.uk/food/recipes/database/cherryclafoutis_11537.shtml

CCP · 8 January 2010 at 3:31PM

Good afternoon everyone - I hope you're all OK, and no-one has yet lost fingers or toes to frostbite. (I really don't do cold weather - roll on spring, I say!

)

I've been very good on the storecupboard front this week - I've been off sick and haven't felt inclined to trek out in the snow to buy anything, so I've been using up what's in stock instead. I've used: a packet of chipolatas; one of my many packs of minced steak (although one portion of savoury mince went back into the freezer); a pack of filo-wrapped prawns (:drool: - the packet's never big enough for my liking!); a loaf of garlic bread; a cheese and tomato pizza; a tin of coconut milk; a sprouty potato, and about 80% of a very sorry for itself-looking leek (the other 20% wasn't salvageable and ended up in the bin

).

Tonight's dinner will use up half a pack of puff pastry, and I might make some mincemeat and apple tartlets to use up the last of my Christmas mincemeat. I can now see my freezer shelves, so I'm feeling rather pleased with myself.

****************

pie81 wrote: »

Any ideas as to how to cook two rabbit legs?? need to clear out the freezer as we are moving and these have sat there for ages (I have never cooked rabbit, no idea what I was thinking!)

Thanks!

I've never cooked rabbit myself, either, although I'm very fond of it and keep saying I'm going to try. I think I would probably turn the legs into a casserole of some sort - perfect with mashed potato in this chilly weather.

RuthG · 8 January 2010 at 3:33PM

My mother used to do rabbit all the time. Stewed/casseroled, or soup - add barley if you have it - yum:p

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Store cupboard challenge

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