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Post by mei on Aug 8, 2014 13:24:01 GMT -5
I have some left over mascarpone (maybe around 100gr). what can I do with it? I don't often use it... looking for some ideas to use tomorrow, possibly something like cake could work as well?
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Post by viv on Aug 8, 2014 13:31:27 GMT -5
Cheesecake! Use it as the filling. I make a frozen caramel cheesecake which is about a million calories, but there are plenty of healthier recipes out there.
Or use it for a pasta sauce?
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Post by riverhorse on Aug 8, 2014 14:02:56 GMT -5
I was also going to say - it goes very well stirred into tomato-based pasta sauces - if there's enough herbs/savoury flavours you won't notice the slightly sweeter taste of the mascarpone
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Post by mei on Aug 8, 2014 15:16:05 GMT -5
oh, hadn't thought of it as a pastasauce ingredient. think I'll try that - easiest. and making a cheesecake just for myself sounds a bit too dangerous...!
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Post by Queen on Aug 8, 2014 15:31:50 GMT -5
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Post by Bastet on Aug 8, 2014 18:13:15 GMT -5
What Q said plus add balsamic vinager to the strawberries.
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Post by Queen on Aug 9, 2014 1:43:38 GMT -5
I know that's a trendy thing to do - IMHO it ruins the strawberries.
I have put Mascarpone and berries on toast for breakfast before now...
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sadiep
Eating Figjam
Posts: 834
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Post by sadiep on Aug 9, 2014 1:54:10 GMT -5
I added left over marscapone to muffins recently. Best, lightest muffins ever.
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Post by treehugger on Aug 12, 2014 4:34:42 GMT -5
make an eton mess with it!
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Post by Tulipana on Aug 26, 2014 9:06:43 GMT -5
I had a huge jar last year, left over.
I bought a bucketload of tomatoes and harvested basically all the herbs I had on the balcony. Made for 5 portions of 2p pasta sauce base. Chucked it in the freezers and we were happy for weeks.
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Post by Webs on Aug 26, 2014 13:09:02 GMT -5
Canolis
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