Store cupboard challenge

Fire_Fox

Bacon, lentil and mixed leaf salad for starter, drizzled with a little truffle oil?

SDG31000

Ideas for using up the truffle oil...Mixed in with fresh egg pasta with shavings of parmesan......drizzled onto wild mushroom or cream of cauliflower soup......added to a soft boiled egg for asparagus to get dipped into.

Sesame oil....good with steamed/fried fish with ginger and garlic.

Hope these help

Swan_2

ciderwithrosie wrote: »

Far Eastern Pie (exotic shepherd's pie)

Preheat oven to 190 C/375F/gas mark 5

Tip 3oz dessicated coconut into 30 fl oz of milk and simmer for 5 mins. turn off and leave on the side. wash 1lb fresh spinach and trim any stalky bits. Blanch in boiling salted water for 1 minute until wilted. Drain well pressing out all the water, chop roughly. melt 1 oz butter in a large frying pan/saute pan - stir in 2 tsp ground coriander, 1 tsp cinnamon, 1tsp tumeric and half tsp of chilli powder and cook for 30 secs. crush 3 garlic cloves and grate an inch of fresh ginger into the frying pan and cook for another 30 secs. Brown well and break up 24 oz lamb mince in the frying pan, add the spinach and juice of half a lemon. tip into a shallowish baking dish. Put 1.5 oz ground rice in a pan and strain over the reserved coconut milk (save the dessicated coconut). Bring to the boil, stirring all the time and then simmer for 5 mins until thick, season to taste with salt and a little chilli powder. pour over the mince and spread to cover. Melt 1oz butter in a small pan and stir in the reserved drained coconut. spoon over the top of the pie and bake in the oven for 40-45 mins until nicely browned. It says to serve with a salad. I notice it doesn't have any onion in it - could add some if wanted for extra flavour.

regards CWR

thanks CWR, that sounds really nice

I'm going to try it (with the onion I think) at the weekend

Boodle

How about tracking down a shortbread recipe using ground rice to which you could add the cocoa and serve the resulting chocolate shortbread with coffee or as an accompaniment to icecream - maybe a chocolate/vanilla/caramel icecream sundae with the shortbread alongside? Just thought it might help get rid of two ingredients in one go!

ciderwithrosie_2

Boodle wrote: »

How about tracking down a shortbread recipe using ground rice to which you could add the cocoa and serve the resulting chocolate shortbread with coffee or as an accompaniment to icecream - maybe a chocolate/vanilla/caramel icecream sundae with the shortbread alongside? Just thought it might help get rid of two ingredients in one go!

This is my shortbread recipe..... (well it's adapted from Delia's Frugal Food book)

10 oz plain flour
1 oz cornflour
1 oz ground rice
4 oz caster sugar (plus a little extra for dredging)
vanilla extract
1 pack of (room temp) salted butter (the salt adds something to the flavour)

If you have a food processor then bung it all in and blend to resemble a crumble topping or rub in by hand. You don't need to roll it into a ball as that's overworking it and you want it light and crispy not doughy. Tip into a greased large swiss roll tin and press out until it reaches the corners and is fairly level. Bake in the oven for 25/30 mins at 170 until it is pale golden. slice into squares/bars with a sharp knife and dredge with caster sugar, then leave in the tin until cold, you should be able to lift it out easily (well you might waste the first one but that's cook's priviledge!:D)
If you wanted to make chocolate one's you could substitute some of the flour for cocoa but may need a tad more sugar as well.

regards CWR

AudreyHepburn_2

For the cocoa powder there are lots of recipes here:
http://www.cooksunited.co.uk/rs/s0/cocoa+powder/recipes.html

You can use it to calculate for large numbers of serving too.

Bronnie

Some recipes for using up ground rice.....

http://www.whitworths.co.uk/recipes/?keyword=ground+rice&recipe_range=&per_page=&sort_by=Alphabetical&ccm_paging_p=1

You can use ground rice to lightly dust fish etc before coating in batter.

Tealady_2

Hi Jexy,

Sesame Oil makes a great salad dressing mixed with soy sauce.

purpleivy

chocolate shortbread to use cocoa and ground rice.

jexygirl

Even more ace suggestions to add to the list thank you for the links and time taken to post recipes everyone, its really great of you all and appreciated very much

The latest one is industrial quantities of apricot jam! seems thats not a popular flavour for breakfast toast! It got brought into me this morning with the words "erm, this has a week or so to go, we've had it for ages and no one has been eating it" and promptly I was left with about 60 individual portions of apricot jam! (no pressure!) I am sure I can use it in something, the worst part will be having to open and empty each one!

Again thank you all for your time and help
Jex