Store cupboard challenge

Shortie

Here you go

Bread Pudding

1 loaf (soaked and water squeezed back out as much as poss)
1/2 block ok marg or butter (melted)
1/3 bag of sugar (the 1kg sized bags, not 2kg :rotfl:)
1/3 jar of mixed spice
4 dessert spoons of flour
Sultanas (add these last so that you can add what you want to the mix - ie, only a few or loads)

Mix the ingredients together - lots of slupring and sucking noises will ensue form the mix :rotfl:. Pour mix into a butter dish - I aim for 1 inch deep and often end up with a few dishes on the go. Cook on 160 degrees for about 1 and a half hours. Check it around the 1 hour mark - pop a knife into it, if it comes out clean, it's cooked inside. If not, pop it back in the oven for a little longer and retest every 15 minutes until cooked through

hotcookie101

I am making a tuna, pasta and sweetcorn bake for dinner tomorrow night. I usually have it with creme fraiche and little lemon juice in the sauce, but have no creme fraiche (do have lemon) and am trying to use up whats in fridge
I have Philly with garlic and herbs, one with basil (both these are half full) and plain philly. Do you think cream cheese would work in pasta bake? I can't really see why not, as long as I loosen it with pasta water, but can anyone tell me otherwise?
Thanks

Long_tall_sally

hotcookie101 wrote: »

I am making a tuna, pasta and sweetcorn bake for dinner tomorrow night. I usually have it with creme fraiche and little lemon juice in the sauce, but have no creme fraiche (do have lemon) and am trying to use up whats in fridge
I have Philly with garlic and herbs, one with basil (both these are half full) and plain philly. Do you think cream cheese would work in pasta bake? I can't really see why not, as long as I loosen it with pasta water, but can anyone tell me otherwise?
Thanks

I think the Philly cheese will work just fine. I had to do a similar thing recently and apart from it atsting a little saltier perhaps, it was fine.

Does anyone have any ideas for using chilli dipping sauce or Nam Pla fish sauce? I have a bottle of each in fridge which I have had for a while although I cannot read the use by dates on either.

lynzpower

Does anyone have any ideas for using chilli dipping sauce or Nam Pla fish sauce? I have a bottle of each in fridge which I have had for a while although I cannot read the use by dates on either.

The nam pla i think you can only really use for dipping maybe it would be ok in a oriental noodle soup? Its rather vinegary so might work.

The chilli dipping sauce you can bake chicken wings in.

Long_tall_sally

Thanks Lynzpower. Do you think the chilli dipping sauce would work with chicken drumsticks or thighs aswell?

lynzpower

yes definately! Given that they are "chunkier" I would part cook the chicken first then remove the skin, then bake at a lower temp. I tried these a while ago and my oven was too hot and the sauce burned ( lots of sugar in it)

hotcookie101

Nam pla is fab in oriental soup-I make a bean sprout noodle soup with leftover meat (fav is chicken or pork) and use a tbsp fish sauce along with oyster sauce, soy sauce and chillis etc. Its a thai flavour and you can use it for loads of things, but wouldn't have it on its own ina dipping sauce, combined with very finely chopped garlic, chilli and shallots and some soy sauce and poss sesame oil, or oyster sauce it makes a lovely sauce for steamed veg like pak choi. It really doesn't go off either so can keep it for ages!

hotcookie101

Forgot to say-with the fish sauce a little goes a LONG way, its strong!

patchwork_cat

For the Chilli Sauce, we really like Chilli Chicken Noodles - http://www.beyondbakedbeans.com/articles/20080903 I put some extra veg in and a few bean sprouts.

Like the sound of both the soup and the dressing for pak choi - ironically with the nam pla which is the purpose of the post!! , have tried so many recipes in my time, but 'forget' them and need reminding every so often! I find pak choi quite expensive what alternatives do people use other than chinese leaves, do you think more lettucey or more cabbagey?

skaps

Long_tall_sally wrote: »

Does anyone have any ideas for using chilli dipping sauce or Nam Pla fish sauce? I have a bottle of each in fridge which I have had for a while although I cannot read the use by dates on either.

Try this recipe its delicious. http://uktv.co.uk/food/recipe/aid/629671