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Kitchen cleaning - Which is not unduly obvious, as I am about to explain
dronon
dronon
Kitchen cleaning
As time goes by, I get things in my kitchen that I probably shouldn't have bought - but am loathe to throw out. Like spices... boy do I have a lot of spices, and yet I am terribly shy about figuring out how to use them. Anyway, I'm looking for ideas on what to use the following ingredients in, not at the same time:

1. Almond oil (in stir-fry? which I don't do often)
2. Almond paste
3. Dutch satay paste (kind of peanut-butterish, but more dense - someone once told me to mix it into coconut milk and stew it with meat and vegetables)
4. Rice flour (middle-eastern, non-glutinous)
5. Chick pea flour (tried pakoras already - cooking fail)
6. Frozen raspberries (anything except jam, which I have too much of at the moment. In theory, I could make it into pancake syrup, and freeze it, since I use up syrup rather slowly)

Suggestions welcome! :-)
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Comments
From: cjthomas Date: March 29th, 2011 07:54 am (UTC) (Link)
I've seen at least one cookie recipe that used almond paste, in the distant past. Google should turn up similar recipes pretty quickly (no clue where mine went).

No idea re. almond oil; stir-fry does sound tasty, though!

I second the stew suggestion for the satay paste. I'd be tempted to use it as something closer to a marinade, myself, but that wastes a lot of it.

For the rice flour, maybe try making dumplings? I'd helped a friend make spring rolls several years back, and my impression at the time was that rice flour is ridiculously easy to make noodles or dumpling wrappings or nearly anything else out of (though checking for an online how-to is still a good idea; take my impression with a grain of salt). Perhaps also ping tuftears for advice, as he's likely done this sort of thing before.

No clue about chick pea flour. If all else fails, you can use my father's approach and cut normal flour with various types of mystery-flour when making pancakes. No promises about the results being _good_, of course };>.

No clue regarding raspberries. Perhaps muffins, or mixed in directly with pancake batter? It'd make a good topping for ice cream, but you'd go through quite a lot of ice cream before finishing it (probably not what you had in mind).

Good luck! =^.^=
From: oh6 Date: March 29th, 2011 08:15 am (UTC) (Link)
You can use rice flour to thicken sauces pretty much the way you use ordinary flour.
atara From: atara Date: March 29th, 2011 12:49 pm (UTC) (Link)
Raspberry vinaigrette goes really well with spinach salad.
mr_sharkey From: mr_sharkey Date: March 30th, 2011 08:44 am (UTC) (Link)
Almond oil - Good for salads. Stir fry is better done with Rice Bran oil (very high smoke point; Almond oil would char too easily)

Almond paste - Marzipan!

Frozen Raspberries - mix them into pancake batter and cook them up!


M.
4 comments or Leave a comment