loukoumades's Profile
Uses for some leftover homemade caramels
I made some caramels and have about a jar left over. They're very nice, but if I leave them in their jar, I'm going to eat them too quickly. I'd rather turn them into something else. I have ideas about a cake with little pockets of melting caramel, maybe with apples. Does such a thing exist? If I chop up the caramels and fold them into cake batter, will they stay hard, melt a little or dissolve totally. They're chewy caramels, not completely soft but not brittle.
Any good recipes, send them my way! Thanks.
Some ideas for dinner with basic store-cupboard stuff
No, transporting a cooler will be difficult. But I can take some non-perishables with us, so long as it's not too bulky or heavy.
So far, I've got down to take with:
- oatmeal (thanks danionavenue, good idea)
- yeast
- canned beans and lentils
Some ideas for dinner with basic store-cupboard stuff
It's a bit complicated as to why we're not going to be able to get our hands on much food - a mix of transport problems and remoteness. Local people will have stocked up on dry pulses, cans and other stuff, which we won't have had a chance to stock up on. We may be able to get our hands on more stuff from locals, but I want to have some ideas up my sleeve for a worst case scenario (no internet when we're there obviously for desperation googling).
That said, there may be some fish to be had. Hope so!
Some ideas for dinner with basic store-cupboard stuff
Thanks for the ideas. I'd never heard of tomato pudding before. We'll have a fridge, yes. I'm going to try and take some cans of beans and other pulses along too for nutrition. Yeast is a great idea to.
Thanks again, keep them coming...
Some ideas for dinner with basic store-cupboard stuff
I'm going to be away somewhere quite remote without much in the way of a supermarket. I'll be cooking for family. I need ideas of nice enough meals i can make with basic ingredients. I'll probably be able to get my hands on: pasta, rice, tinned tomatoes, onions, potatoes, garlic, eggs, possibly some grated cheese, tinned tuna, ham, tinned corn, mustard, some dry herbs, milk, olive oil, butter, flour, sugar, bread... and, well, that's about it!
It doesn't have to be gourmet, but I'd like to be able to do something other than pasta with tomato sauce every day. Any ideas gratefully received!
Roasted fennel bulb, sausage and apple - would that work?
Thanks for the encouragement. It really worked, it was delicious. A layer of thinly sliced onions, a layer of thickly sliced fennel bulb, some apple segments, topped with sausages and thyme. Roasted in very hot oven for about 40 mins.
Roasted fennel bulb, sausage and apple - would that work?
I seem to be going through a spate of mediocre recipes lately, so am having doubts about my capabilities. Do you think this would work: tray roasting fennel bulb segments, apple segments and sausages, with a little white wine and thym - about 30 mins in very hot oven?
Cooking from Radically Simple by Rozanne Gold
This sounds really interesting. Would it work if you placed some thin fillets of fish on top do you think?
Blueberry infused white wine exploded - help!
thanks for the advice. How long would something like this keep do you think?
Blueberry infused white wine exploded - help!
Ha! I'm a genius!
Thanks for the replies. Does this mean the CO2 is going to continue to be produced, or does it stop? What about if I just left it open, with a net over it or something to let out all the gas?
What to do with a load of fresh mulberries? No jam or crumbles.
Thanks for the suggestions. Don't know what mulberries you're picking but ours were so flavourful and sweet. Delicious, not at all bland.
I made frangipane tarts, pancakes, lemon and mulberry muffins, peach and mulberry cake, mulberry syrup to go with peaches and tray froze a load too!
Blueberry infused white wine exploded - help!
I followed a recipe for infusing white wine with blueberries. I pulped the blueberries, mixed with the wine and let it sit. It looks like it fermented very rapidly or something because the cork just popped out. Any idea what happened? Can I recover it? As you tell, I'm a complete novice in these things...
What to do with a load of fresh mulberries? No jam or crumbles.
I've been given a load of fresh mulberries. They're delicious and sweet. Any ideas what to do with them? I don't want to make jam or crumble, but would like a nice, summery dessert. Perhaps something frozen, or a tart?
Ideas for child + adult friendly buffet food that i can make in advance
I'm going for Asian, like you suggest. Five spice marinade and ginger dressing. Thanks for your help!
Ideas for child + adult friendly buffet food that i can make in advance
I'm trying to do portable stuff which doesn't need cutlery (except desert). I might end up just slicing it though, if I don't have time.
Ideas for child + adult friendly buffet food that i can make in advance
RIght, thanks for the suggestions. I think I've got it now.
- twice baked potatoes
- raw vegetables and dips (one caramelized onion dip, the other sundried tomato and cream cheese)
- wraps with hummus, roast peppers and salad
- wraps with roast pork
if I have time: stuffed mushrooms and/or meatballs
And for desert:
- birthday cake - yellow cake with whipped chocolate ganache
- chou ring filled with strawberries and whipped cream
About the pork wraps, still not sure what to put in them and how to cook the pork. Any suggestions (I have a pork roast that needs cooking)?
Bad rhubarb experiences. Any recipes to convert me?
that is the weirdest sounding recipe! What happens to the jello, does it get absorbed into the cake mix, or mix with the rhubarb to make the sauce?
Ideas for child + adult friendly buffet food that i can make in advance
Hm I was thinking mini quiches, but do I need a mini quiche mould for that? Also, if I make and bake them a day ahead and then re-heat, are they going to be soggy?
Ideas for child + adult friendly buffet food that i can make in advance
Thanks for the ideas. I should say that the kids aren't too fussy, so I don't have to worry too much about making real kiddie food.
Don't think I can find lavash here, but like the idea.
Thanks for the skewer tips. I think I don't soak mine long enough.
Dipped things are good. I was thinking a couple of dips and crudites. But are there any more interesting things to dip?
Another idea I had today was crab cakes - are they ok reheated in an oven?
Ideas for child + adult friendly buffet food that i can make in advance
So, I need 5 or 6 foods for a lunch buffet. Kid friendly, but not fish fingers either. They can be hot or cold. No last-minute preparation - only re-heating, or putting in the oven please. At least half need to be veggie. And I'd like stuff that you can pick up with your hands.
So far, I have:
- little twice baked potatoes
- roasted vegetable skewers - zucchini, mushroom and pepper, with a couple of dips maybe? But I usually don't get the cooking right for these, half the veg are raw, the other half burnt. And they fall off the skewer. And my bamboo skewers also char. So maybe not a good idea after all.
- some meat skewer?
As you can see, I haven't got very far. Your ideas please!
Bad rhubarb experiences. Any recipes to convert me?
Thanks for the suggestions. it was from a local farmers market. Their stuff is usually good, but I have no idea how to tell if rhubarb is fresh or not.
I like goodhealthgourmet's suggestions. I don't mind loading with sugar if it's say for a lemon desert which is still going to taste very lemony at the end. But I didn't like the loading with sugar just to get something that tastes of sugar and nothing else.
Bad rhubarb experiences. Any recipes to convert me?
I made it in a cake with lots of sugar. And it wasn't too sour. But is it supposed to actually have a taste? Because mine just tastes of mush.
Bad rhubarb experiences. Any recipes to convert me?
Thanks. I should say, I don't need actual recipes, ideas for searches is fine.
Isolda, I don't like not liking stuff. I tend to think I must be doing something wrong.
Bad rhubarb experiences. Any recipes to convert me?
Recipes talk about rhubarb being tangy, tart, zingy, whatever. The times I've made it, it just tastes plain sour. And it turns to brown mush. I've tried it poached, as compote and in cake. If I add loads of sugar, it's a bit less sour, but it's still tasteless. If I add spices like cinnamon or ginger, that perks it up a bit, but really it just tastes of the spices.
Who has any super rhubarb recipes that will convert me?
Anyone else have trouble creaming butter and sugar in a kitchenaid?
Thanks for coming here to reply KitchenAid employee. What you describe is what I've been doing. And as my post says, I get thick paste stuck to bowl walls. Someone here helpfully suggested re-adjusting the screw. I did that and it's helped. That'll teach me to read the manual next time.
anyone make frosting with condensed milk?
wow, I'd forgotten all about this post (I'm presuming there must be somewhere to set up email alerts for new posts, I just haven't looked properly). And now there's three recipes for what I asked for. Thanks caroline!
anyone make frosting with condensed milk?
Should have said, I want to use it without turning it into dulce de leche first.
I've seen recipes for German chocolate cake. I guess I could adapt the frosting from that. But it uses egg yolks and butter too I think. And evaporated milk rather than sweetened condensed.
Not sure why I've become obsessed with doing this. Buttercream just tastes too sickly rich for me, and rest of family doesn't like cream cheese.
anyone make frosting with condensed milk?
And is it nice?
I don't like butter-based frosting much. Just wondering if it's possible to do something with condensed milk?
dry-aged beef
I checked with my butcher. No law, no. So I was talking rubbish. Like Ptipois says, the kind of beef reared here doesn't lend itself to aging.
Your favourite "magic" few-ingredient recipes
Yeah, love this. We use to eat it in Naples - salsicce e friarielli
