Store cupboard challenge

415SanFran

Hi Taplady just seen you on another thread (every had one of those days when you feel like you are stalking someone)
Have you ever used barley instead of rice for a kind of risotto dish, spinach risotto sounds worth at try. You could even chuck in those mushrooms if they are looking a bit wrinkly.

taplady

415SanFran wrote: »

Hi Taplady just seen you on another thread (every had one of those days when you feel like you are stalking someone)
Have you ever used barley instead of rice for a kind of risotto dish, spinach risotto sounds worth at try. You could even chuck in those mushrooms if they are looking a bit wrinkly.

:rotfl: my own stalker:D could I use the frozen spinach for that? I've used the mushrooms already in cottage pies.

415SanFran

Yeppers,,,,just wait till the last moment before adding it, or you could defrost it first get all the water out. Again leave it till last, whichever suits.
Or if you have potatoes waiting to be used, a nice curry with the potatoes and spinach always goes down well, so long as you like curry.

Got any chickpeas? OK OK so I live on these on a "poor" week I know but a chickpea and spinach curry is always good. I tend to do this with a tin of coconut milk rather than a tomato based curry, but thats a personal thing.

Can you tell I like spinach, well truth be told since I have been on this whoopsie only drive, I find loads of the stuff, and I hate to see a bag go to waste

Skint_Catt

Oooh I need spinach for tomorrow if anyone's got any leftover

What can I do with tinned spaghetti? Bought some value stuff & it's rank (I'm sure i've had it before and it's been fine) but I need to put it in something to disguise it!

Skint_Catt

Edit - wrong thread!

Confuzzled

taplady wrote: »

:rotfl::D

confuzzled - you did well to use up all that old stuff:T never thought of putting the ryvita in soup so thanks for that!:T

you're quite welcome! i've also found it makes wonderful peanut butter 'sandwiches' and is superb with pate... normally i used to avoid crispbread but i got these uber cheap on approved food so i HAD to find uses, i figure these are healthier to eat than biscuits or white bread

diluvsdiscounts

I have found some wholemeal bread flour in the cupboard but last time I tried to make bread rolls they ended up stuck to my work surface and what I did salvage were like little rock buns. What did I do wrong?
I am making meatballs tonight and some sort of bread would go nicely.
I work in a bakery so never normally need to make bread!
But don't want the flour to go to waste.Maybe there is another use for it, can anyone help?

nicki_2

I use a mix of plain (or self raising) flour & wholemeal to make bread & pastry. I use about 3/4 wholemeal flour & 1/4 plain/SR in all recipes now. I like the idea that its making whatever I'm baking healthier. Mind you the other day I was distracted while making bread in my breadmaker and ended up just putting wholemeal in - doorstop anyone? :eek::rotfl:

CCP

diluvsdiscounts wrote: »

I have found some wholemeal bread flour in the cupboard but last time I tried to make bread rolls they ended up stuck to my work surface and what I did salvage were like little rock buns. What did I do wrong?
I am making meatballs tonight and some sort of bread would go nicely.
I work in a bakery so never normally need to make bread!
But don't want the flour to go to waste.Maybe there is another use for it, can anyone help?

If you cover the work surface generously in flour that should help with the sticking problem. For the rock bun problem: did you leave the dough to rise for long enough? It needs to be about double the original size before you use it. If it's not that, then adding a little bit more water might help, as wholemeal flour absorbs more than white flour.

(I should point out here that this is purely theoretical: I personally am totally incapable of making bread by hand and have only ever managed to make edible bread by using a breadmaker. )

I can't really think of any other uses for the flour, though: I sometimes use white bread flour for things like sauces where plain flour would usually be used, but even normal wholemeal flour doesn't have a lot of uses that I can think of. Hopefully someone more imaginative will be along soon!

415SanFran

Tinned spaghetti, the only thing that I can think of to really hide the taste, it to put it in a potato lasagna thing.
potato, onion, spaghetti, potato onion spaghetti, and carry on till you finish with a layer of potato, might want to par boil the potato first, I would be inclined to put some brown sauce in the spaghetti to lose the taste a bit as well and chuck out as much of the liquid that comes in the can.
Then resolve never to buy the horrid stuff ever, ever again!

As for the flour, I haven't a clue. Nothing I ever do with flour comes out right, I have given up on the stuff, I think an old lady one told me it was something to do with the temperature of my hands,,,,,I don't remember it was a long time ago, but it sounded like a good excuse at the time and I took it.
Even if I try to make a fruit cake all the fruit goes to the bottom and you get a real think layer at the bottom, and not a thing on the top, nice but strange, havr to kind of eat it sideways on.