i have a tub in the fridge and it needs using before the 25th ssooo what can i do with it, any suggestions are welcome mains, desserts etc i just need it used up and have no idea!!
Yum! I use it often in Tiramisu too. You can also use it as the basis for savoury dips. it would blend nicely with anything that usually requires cream cheese... smoked salmon (add a bit of lemon juice) or even avocado. Don't waste it! It's not cheap!
ohh pasta!
u cook spinach with a bit of butter and nutmeg, add the marscapone and some double cream and then stir in ur cooked pasta!
i make it with chicken bacon and mushrooms too but u can put whatever u want in it!
Seafood Pasta I normally do either scallop/prawn/salmon pasta sauce.
Also great to make danishes, mix the marscapone with some brown sugar and spread onto the puff pastry place your sliced fruit on top and fold however you like.
Do you have any strawberries? Marinate them in balsamic vinegar and sugar. Mix the mascarpone with seeds from a vanilla bean pod and serve with the strawberries and some shredded mint or basil leaves. Very yummy, Jamie Olive recipe
these all sound great thank you! I used part of it last night in a fettucine rather plain as i wasnt feeling too good so just cream, the marscarpone a bit of nutmeg and some parmesan.
tonight im going to follow rouges advice her cooking suggestions never cease to amaze me! and do little danishes
I have a super yummy recipe for Lamington Cheesecake Slice - it's basically a lamington base, a white chocolate cheececake layer, then covered in dark chocolate. It's very rich, but oh so scrumptious! PM me if you want the recipe!
Well, I've typed it up now, so I may as well share. I got this recipe off Sunrise a few years ago .
Lamington Cheesecake Slice:
Base:
18 lamington fingers
Filling:
240g block white eating chocolate, chopped
300ml tub thickened cream
1 tsp gelatine
2 tsp cold water
250g tub mascarpone cheese
125g packet cream cheese
1/2 C caster sugar
1 tsp vanilla extract
Topping:
250g block dark eating chocolate, chopped
1/2 C thickened cream
1/4 C moist shredded coconut
Grease a 17cm x 27cm rectangular slice pan. Line base and sides with baking paper 2cm up the side of pan.
Lay lamington fingers side by side so that they cover the base of pan.
To make filling, place white chocolate and 1/2 cup of cream in a heatproof bowl. Sit bowl over a saucepan of simmering water, stir until chocolate is melted. Remove bowl from heat.
Sprinkle gelatine over cold water in a small heatproof jug. Stand jug in same bowl of simmering water, stir until gelatine dissolves. Remove and stir into warm chocolate.
Beat mascarpone, cream cheese, sugar and vanilla in a bowl with electronic mixer until soft and creamy. While mixer is still going, beat in chocolate mixture until combined. Beat remaining cream in small bowl and fold cream into cheese mixture.
Pour filling over lamington fingers, cover and refrigerate for several hours or overnight until set.
To make topping, place dark chocolate and cream in a heatproof bowl. Sit bowl over a pan of simmering water until chocolate is melted. Remove from heat and refrigerate for 20 minutes or until slightly thickened.
Lift slice from pan, pour over topping and spread to cover. Sprinkle with coconut. Refrigerate until set. Serve cut into squares.
omg that sounds amazing shame i dont have everything here for it im missing 3 things and my local country store doesnt stock them .... going into town on friday guess what ill be making friday night!
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