What food items will you never use/swap ideas?

joedenise

vixtress wrote: »

oooh, i love this thread.
a friend of mine emigrated and gave me the contents of her cupboards i am now the proud owner of tins of - smoked oysters. artichoke hearts, spinach, asaparagus spears (love it fresh but not sure about tinned!)
any ideas?

I've used artichoke hearts and tinned asparagus spears on HM Pizza. Texture is a bit soft but it works OK.

Denise

celyn90

I've made sweets with chesnut puree before Rice vinegar is good combined with anything that has chilli in it

I used the tinned guava I bought back from jamacia to make guava cheesecake.

Quinoa - erm, mine gets used when I blind bake pastry :rotfl::rotfl::rotfl:It's so nasty!

OH bought back a load of reallt OOD food from Germany last time - from his parents kitchen. I was so annoyed as he'd swapped the things I'd bought for things with a BBE of 2002. Fine for the baking soda, really not fine for the lemon extract I'd been after for ages and finally managed to track down!

I have some tins of tinned meat which I won't touch and I don't know what to do with. I have a lot of gram flour, chapati flour and idli which I do use, it just takes me ages to get through the bags.

Tinned grapefruit, dried blackcurrants, yellow instant rice, instant hot chocolate drink, holly (?) tea from Argentina, some herbal thing from Peru of unknown provenance (again, tea of some sort - OH buys it in Germany), jerk seasoning, unroasted coffee beans, evaporated milk, some instant tea that is red from Korea from a plant I've never heard of and angel delight are my current offenders.

I have a feeling that there might be a food bank in the church though - which might be a way to pass on some of the in-date less weird unopened things. Why is it things taste great on holiday and evil when you get back

v8monkeyboy

Frugalista,

I make pickled damsons, and give them away for presents, and I also use them myself to eat with cooked or cured meats and pate, and also use them in venison stew :drool:

HTH,

T x

liz545

vixtress wrote: »

i am now the proud owner of tins of - smoked oysters. artichoke hearts, spinach, asaparagus spears (love it fresh but not sure about tinned!)
any ideas?

Use the spinach and the artichoke hearts to make artichoke dip. Drain the spinach really well and mix it with the drained artichoke hearts, 1 clove of grated/crushed garlic and 4tbsp grated parmesan (or whatever cheese you've got). Drizzle with 2tbsp olive oil to evenly coat the spinach, mix well, and spread it into an ovenproof dish, before adding 4tbsp more cheese. Bake at 180c for 15-20 minutes or until it's bubbly and golden brown. Serve with breadsticks as a starter - yum!