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Rescue Remedies
by
Linda Gray
If you indulge in a little home baking, you are bound to have the occasional disaster. Don’t despair – with a little imagination, many disasters can be rescued before they hit the garbage can. Here are seven everyday rescue remedies for even the most discerning cook.
Sponge cakes:
If the sponge cake is just too ‘al dente’ to call a sponge, cut off all the burnt bits then slice the rest into fairly thick slices. Place these in a wide bottomed serving dish. Open a tin of fruit cocktail with syrup and pour over the cake. Leave to marinade for an hour, then top with ‘english’ type jelly, custard, cream or ice cream. Or create a perfect traditional trifle by topping the fruit and cake with jelly. Leave to set then pour over cooled custard and leave to set. Top with whipped or double cream and chill for at least 30 minutes before serving.Jams and jellies:
When the jam hasn’t set, and isn’t going to, put it into your jars anyway and use to pour over desserts throughout the year. Label it as syrup just in case anybody thinks you may have had a disaster!Biscuits:
This is full of horrendous calories but a delicious (grown-up’s) dessert…If your cookies are overcooked but not overburnt, dunk one quickly in sherry or your favorite liqueur and place in a serving bowl. Top with whipped cream, then dunk another cookie and place on top. Leave for 15 or 20 minutes before serving.Bread:
To rescue a loaf that would test even the strongest teeth, grate it into breadcrumbs and store in a freezer bag. It will stay usable for a few days. Use the crumbs to coat rissoles and fish. And if there are some left over don’t forget the birds!Chicken:
Too dry to enjoy? Make a soup! Cut the chicken up or simply flake it into small pieces and cover with stock in a large pan. Bring to the boil and simmer gently for at least half an hour. Add some vegetables, such as leeks, onions, potatoes and cook until the vegetables are soft.Wine:
If your wine turns to vinegar, don’t flush it down the sink with your tears, bottle it anyway and label as ‘vinegar’. Wine vinegar is used liberally in cuisine all over the world. Even if you have used fruits other than grapes, the vinegar can still be used to spice up summer salads and make vinaigrettes.
Oh, and if you let your tea go cold while rescuing your disaster, pour it into a small saucepan. Add cinnamon or cloves and a little sugar to taste. Heat until just boiling. Then remember to drink it!
Linda Gray runs an information packed website and has recently published a book that will help anyone who wants to keep fit, be healthy or simply to understand more about our vitamin and mineral needs. There are also some great imaginative recipes to try! Go to her website to find out more: http://www.flower-and-garden-tips.com
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