What food items will you never use/swap ideas?

exlibris

Lillibet wrote:

Harveys Bristol Cream. I think I am about 30 years too young to appreciate it. will it keep that long? :rotfl:

Use it in Sherry Trifle

moisten the base with the sherry. If you use a jelly don't have it swimming in sherry as the jelly won't set.

Use as a marinade witih ground ginger for stir fry chicken. Sorry I don't have quantities I am a rack-of-theye cook, and just mix it till it looks enough for the chhicken.

exlibris

Lillibet wrote:

Harveys Bristol Cream. I think I am about 30 years too young to appreciate it. will it keep that long? :rotfl:

Use it in Sherry Trifle

moisten the base with the sherry. If you use a jelly don't have it swimming in sherry as the jelly won't set.

Use as a marinade witih ground ginger for stir fry chicken. Sorry I don't have quantities I am a rack-of-theye cook, and just mix it till it looks enough for the chhicken.

Edit - forgot to add for the marinade also use soy sauce so it is not too boozy!

joannasmum

**purplemoon** wrote:

Puy lentils - not quite sure why we bought them, maybe spotted a recipe to try at some point, but they've sat in the cupboard for over a year now and no idea what to do with them!

Nigella does a recipe for her kids with Puy lentils and sausages, never made it but often think I should.

liz.._4

kiwichick wrote:

Couscous is also lovely piled into halved and deseeded peppers, topped with a bit of cheese and baked till the peppers aree soft - DELISH

thanks for that, it sounds lovely, do you cook the couscous 1st?

liz.._4

We ought to all get together and throw a party!

Seriously though, it will be harvest festival time soon and I always have a rummage through my cupboards and donate everything I know we won't eat to the church as they distribute it out to the homeless...

Rachie_B

liz.. wrote:

thanks for that, it sounds lovely, do you cook the couscous 1st?

you dont cook cous cous as such ,it just needs rehydrating with hot water and some stock powder if you want

Trow

moggins wrote:

2 packets of sage and onion stuffing. I don't remember buying them and the only thing I stuff is the turkey at christmas!

You don't need to stuff something to use stuffing! I buy stuffing and we rarely eat meat....

Make it up as normal, make into balls and put in the oven with whatever roast you are doing, or use as a base with other things (whatever you have/fancy/needs using up) for stuffed peppers.

susank

Think we need a swap shop for all the things we dont use!!!!!!!!!!!!

Wickedkitten

finc wrote:

I've got a tin of artichoke hearts that I got for free. They've been in the cupboard for ages as I don't know what to do with them!

Make them up in a risotto. I just remembered we got a jar from Aldi ages ago and I was meaning to do that. Whoops.

madauri

Rachie_B wrote:

i mash them up and serve them on toast to my son ,i tell him its tuna and ketchup as he loves tuna !!

Now I know why sometimes you can't manage to make certain dishes taste the same as your mum did them!:rotfl:

I have half a packet of peas in my freezer. I bought them for something specific, but I absolutely hate peas.
If I could I'd have exchanged them for that cod roe and nori, yum!