The "What do I cook with this stuff..." thread

donna73

any ideas what i could do with rye bread - i got 5 loaves for a £1 - bargain!! i've frozen it for now, but wondered if theres anything i could use it for apart from sandwiches?
thanks

kittycat204

donna73 wrote: »

any ideas what i could do with rye bread - i got 5 loaves for a £1 - bargain!! i've frozen it for now, but wondered if theres anything i could use it for apart from sandwiches?
thanks

could you crumb some and use it as a base for a savory cheese cake or quiche?

donna73

kittycat204 wrote: »

could you crumb some and use it as a base for a savory cheese cake or quiche?

ooh that sounds like its worth trying :jthanks
im fine with making quiche but how do i make the mix for a savoury cheese cake? butter & the breadcrumbs for the base but what about the main bit?

kittycat204

donna73 wrote: »

ooh that sounds like its worth trying :jthanks
im fine with making quiche but how do i make the mix for a savoury cheese cake? butter & the breadcrumbs for the base but what about the main bit?

this is the recipe i have, i am sure it can be adapted. if you are confident doing that anyway.

SMOKED SALMON CHEESE CAKE

Serves up to 8 as a first course

Ingredients (for the base):
3 oz water biscuits
3 oz butter
3 tablespoons of fresh parsley, chopped
Freshly ground black pepper

Ingredients (for the filling):
2 large eggs, separated
8 oz soft full fat cheese
Grated rind and juice of ½ lemon
6fl oz crème fraiche
1 oz powdered gelatine
6 oz smoked salmon, chopped
Freshly ground black pepper
Garnish - mayonnaise
Fresh parsley, chopped

Method
Starting with the base, wash and finely chop the parsley. Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder. Melt the butter, remove from the heat and stir in the crushed biscuits. Season generously with pepper. Stir in the chopped parsley. Take an 8” baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon. Refrigerate.

Separate the eggs and set aside the whites. Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper. Beat until smooth.

Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top. Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted. Fold the gelatine solution into the cheese and egg mixture, distributing them evenly. Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling. Immediately turn the mixture into the prepared tin, smoothing off the top. Refrigerate for several hours.

When ready to serve, ease the sides of the cheesecake from the tin and use the base to release the cheesecake. Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake. Serve in wedges like any other cheesecake.


there are various ones online here are a few
http://www.bbc.co.uk/food/recipes/savoury_cheese_cake_with_37277
http://homecooking.about.com/od/appetizerrecipes/r/blapp84.htm
http://www.foodnetwork.com/recipes/alton-brown/savory-cheesecake-recipe/index.html

powerjohn

Some wonderful recipes in here! There's a great website called supercook.com, which will tell you what you can cook if you tell it what you've got in the cupboard (apologies if it's already been mentioned).

donna73

kittycat204 thanks for the recipe and links