Store cupboard challenge

taplady

sanfran - thanks for the info on spinach!:T how do you make the curry sauce with coconut milk? I like coconut:) and I like curry as long as its not too spicy.

re the brown flour as Niki says just mix it with white flour for cakes and pastry - its nice in quiches etc.

later I am making an apple crumble with some past their best eating apples - should just about give us a portion each I reckon for tonights pud.

newlywed

Tinned beans and tinned spaghetti - if its the sauce that's lacking then you can add:

paprika
mild chilli
worcestershire sauce

Each of them disguise the taste just enough.

tinned beans with chilli work well in a toasted sarnie - wonder if spaghetti would work or if it'd be too runny?

415SanFran

Ow it real easy taplady, all you do is get the cooked chickpea's without the water, tinned are fine.

Chop an onion and add it to the peas, add cumin,turmeric,cardamom, cinnamon and perhaps some ground coriander, either open a can of coco nut milk or make it up to the same amount that you would get in a can, and let it boil down till you have the consistency that you like. Let the spinach defrost and lose the water, or use fresh and put that in in the last 5 mins.
Its more spicy than hot.

taplady

Thanks sanfran:T I've copied that for future use. Not got all the spices but it will be worth while getting them as I'm sure there's lots of uses for them. I've got cinnamon and coriander but not the others.
I've had a productive afternoon so far.

things I've made without using stocks out of the cupboards

3 portions macaroni cheese
1 philladelphia and spinach lasagne
2 portions apple crumble

I'm rather pleased with myself:)

415SanFran

So is this the last of the spinach saga?
As I said I love the stuff, but had to disguise it when the kids were young, they "live with it now'

taplady

415SanFran wrote: »

So is this the last of the spinach saga?
As I said I love the stuff, but had to disguise it when the kids were young, they "live with it now'

nah! still got some left!:D;)

zippychick

Taplady i see you made the Philly lasagne?! How did it turn out?

taplady

zippychick wrote: »

Taplady i see you made the Philly lasagne?! How did it turn out?

I'm still here today no after affects from it!. It was very tasty if a little runny because my red sauce was too thin and I put too much in but I did enjoy it with a bit of salad.

415SanFran

OOOOW Apple crumble!

I have some apples that have been looking at me every time I open the pantry door, how did you make yours?

Anything different to give it some zing? Or any suggestions? nothing dairy, a different spice perhaps.

How are your stores looking? How long do you have to eek it out for?
Sorry if I am being nosy.

UnluckyT

mmm, fancy apple crumble and custard now, never made it before.
isnt the crumble topping sugar, flour and butter (of some sort) plus maybe a few oats.
dont you stew the apple with a little water and suger before putting into an oven proof dish.
Was thinkin some mixed spice, if not ginger would give it a nice kick plus some raisins.
Mind you ive got four 500g packs of pasta to use and not a clue what to do with em. trouble is now im vegetarian and stuck on reciepy ideas.