The "what can I do with this" or "kitchen cupboard bugbear" thread

Cloth_of_Gold

Seriously now, you can use the chestnuts in a casserole, especially a venison one, although it's getting a bit warm for casseroles now.

mumofthetwins

Livelongandprosper wrote: »

I usually make lemon curd with egg yolks. Doesn't take long and is fantastic as a cake filling or just on bread

My guys love leon curd .. can I ask how to make it please .. I can see im going to be one very popular mam lol

Cloth_of_Gold

mumofthetwins wrote: »

My guys love leon curd .. can I ask how to make it please .. I can see im going to be one very popular mam lol

I don't have my mother's recipe I'm afraid and I've never made it myself. From what I recall, Nigel Slater's recipe looks like how my mother made it, except she used a double saucepan rather than a bowl over a saucepan. Anyway, I'm sure it will be a good recipe. Let us know if you make it and what it's like.

https://www.theguardian.com/lifeandstyle/2010/mar/07/nigel-slater-lemon-curd-recipes

Eenymeeny

I hope that it helps for you Lame Wolf. I don't want to be accused of giving medical advice but I've been having trouble with wearing my contact lenses recently and I really sympathise with you having dry eyes all of the time.
PS. The lemon juice is just my way of adding some vitamin C to my diet.:)

Primrose

bumpercars99 wrote: »

I use bread slowly so put loaves into the freezer. I use it for poached egg on toast in the morning but don't like the enders for toast. I've recently noticed that I have quite a collection of enders building up in the freezer. I have about 20 slices now :eek:

Anyone got any ideas on what to do with them. I'm loathed to throw them out.

Turn them into garlic croutons. They're great for garnishing soups, sprinkling over mixed salads to add a crunchy texture, or just to eat as snacks instead of crisps.

Slice all the crust ends into thin strips then cut crossways to turn them into small cubes.
Finely chop several cloves of garlic.
Put chopped garlic into a big bowl or saucepan and add a dollop of olive oil or sunflower oil. (Amount of oil will depend on how many bread cubes you have).
Add the bread cubes., stir around gently until they're lightly coated in oil.
Spread out flat on a baking tray, sprinkle with a little salt and cook for 10-15 minutes in a hot oven until crispy.
Store in an airtight container.

If you don't like garlic, just coat the bread cubes with oil and omit the garlic but they won,t be as tasty! You could also dust a very light sprinkling of dried herbs to the cubes before putting in the oven.
.

Livelongandprosper

The hairy bikers done a chestnut and mushroom pie on their comfort food series. The recipe is on the BBC good food site still. I've not made the pie, but that pastry they use is out of this world ( I use it on steak pie)

Ricotta, cheesecake or pasta sauce base

The gherkins, Jamie uses them in stroganoff

No idea for coconut powder, perhaps in a Thai curry

kaz13

My friend has given me 5 x 'pots of joy' cadburys chocolate caramel mousse, they are a few days out of date, it taste fine. I've tipped it all in a tub together In the fridge, as neither my husband or I like eating it as a mousse.
So I'm wondering what I can do with it ? Any suggestions

Primrose

kaz13 wrote: »

My friend has given me 5 x 'pots of joy' cadburys chocolate caramel mousse, they are a few days out of date, it taste fine. I've tipped it all in a tub together In the fridge, as neither my husband or I like eating it as a mousse.
So I'm wondering what I can do with it ? Any suggestions

Would you like the texture any better if you froze it and ate it as a type of ice cream? Or perhaps trying to whip it up until it's more liquid and pouring it over ice cream or some kind of milk based dish like semolina?

mcculloch29

I have tried Nargleblast's chocolates, made with 2 tbsps coconut oil, 2 tbsps honey, melted together in a pan, with vanilla essence and 5 tbsps cocoa beaten in. They set very well, to a firm fudge consistency. I have deep silicone ice cube trays so got 6 chocolates out of this.

Four left, I ate two smaller ones - and gosh, they are lovely.
They are so much more than the sum of their parts. If you don't like dark chocolate you really won't like these. I far prefer dark chocolate so was in a minor heaven.
I will make these with my teenage grandchildren who still don't mind cooking with their Nan, and probably double the quantity for them. For myself the smaller quantity as stated really will be enough, I didn't see how it could be initially, but they are so rich.
Really worth a go. Thanks again, Nargleblast.

Florence_J

I plan on trying those chocolates too this weekend