Store cupboard challenge

thriftlady_2

These are fab. The recipe doesn't use much cocoa but it doesn't make much either so you could multiply quantities.
Best Ever Cocoa Brownies

Ground rice is good in shortbread. I'm not sure about the other things though.

Could you not freeze the cocoa, rice and bacon?

weezl74

Interesting challenge!

when I was gluten free for a while we used to make a lovely chocolate torte/cake which had no flour but was just cocoa, sugar, eggs and oil/butter.

It used up a lot of cocoa each time so I think 1 of your litres would make 2 dinner party sized rich chocolate tortes.

Have you thought of making and freezing chocolate truffles ready for gifts throughout the year or offering as a petit-four after a meal?

Chocolate pouring sauce for ice cream?

Chocolate fondue with marshmallows to dip in, dash of baileys in the melty sauce would be nice!

What about all the savoury-type dishes that willy harcourt-cooze uses, like chicken mole, putting some in a chille con carne for richness, I think he also injected it plus spices into a roasting hog!

Lots of venezuelan based dishes use cocoa in a savoury form, there's a maize-based waffle (savoury) I can ask DH about and let you know...

Is this the kind of thing you mean they are already quite cocoa guzzling recipes from my experience...

Weezl x

weezl74

expanding still further...

what about 'chocolate heaven' a themed evening in which all the savoury and sweet menu options contain cocoa. And you push it as a chocaholic's delight?! xxx

Penelope_Penguin

jexygirl wrote: »

I have advance searched previous threads and got a few good ideas, but please dont shout at me pink zips and pp (sorry for making your life harder!)

Finally a not so old buy... this week i seem to have beggared up order codes and have 15x 2.27kg packs of smoked back bacon. ( I made a suet roll as per the other thread out of one pack!), Any smoked bacon recipes starters or mains appreciated! Especially if they use alot!

We won't shout at you - we're all pu$$y cats, honest

I make my own pancetta, and the last bit will be used this week in a risotto. That any good for your bacon?Try this, too - what to do with bacon.

Penny. x

weezl74

more savoury ideas:

partridge with cocoa

black beans with arepas

gazpacho

Cacao salt and pepper squid or red mullet recipe

esmf73

Hi, I have a fantastic chocolate sponge recipe that uses cocoa - OK I make it for my family, but it always disappears exceedingly quickly at fetes and birthday parties. With the bacon - how about quiche or bacon & egg pie, or wrapping it around some chicken drizzled with truffle oil. I've never used truffle oil so can't comment on it. Have a fruit cake recipe which uses ground rice - no eggs in it, but I agree with the shortbread. What you could do is to mix up all the dry ingredients for the shortbread and freeze it ready to be mixed with melted butter and made when you need it.

angeltreats

Truffle oil is lovely in mashed potato. You could always give it to me I want some but it's too expensive for me!

Sesame oil... use it in hummous maybe? I never know how to spell that word. Humous, hummus, houmous.

Cocoa - are you in charge of puddings? There must be tons that use cocoa. Chocolate fudge cake, sponge pudding, chocolate biscuits to offer with coffee, sieve onto things as a garnish. I don't know what sort of establishment you work for but could you sell muffins? Chocolate muffins always go down a treat.

Swan_2

ground rice can be used along with almond essence to pad out or substitute ground almonds in things like Bakewell Tart & almond fingers

I'm sure there's something else I seen it used in, I'll try to remember & post back

weezl74

angeltreats wrote: »

Truffle oil is lovely in mashed potato.

I have a little of this, please can you give me an idea of quantities?:):A

Also what foods would I serve it with, I'm guessing there's quite a mushroomy flavour?

Weezl x

Hippygirl

I don't like truffles - something about that perfumed flavour that I find really offputting. OH loves them, he sometimes scrambles eggs usung a mixture of butter and truffle oil. We went to a Jamies Italian (won't be returning - we weren't impressed) and they have 'POSH TRUFFLE CHIPS INSANELY GOOD WITH TRUFFLE OIL AND PARMESAN, PROPER POSH' on the menu. We didn't try them, but they seemed popular with people at neighbouring tables.
What about croutons fried in truffle oil to garnish complementary flavoured soups?