What Unusual Plates of Food Have You Created during the Lockdown
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I tried my last slices of black pudding and served them on a bed of fried leeks, onions, tomatoes and chorizo with melted goats cheese
Yuk, you couldn't pay me to eat that lol....no offence intended! I am about to tuck into bacon eggs beans and left over potatoes fried.
I have bought more vegan and plant based foods recently, usually as there are loads on offer and I like a good bargain - stuff I can have on the side of the big fat steak
I've had goats cheese (not a huge fan though) but never melted. What's it like melted? Never even thought about melting it before!
Might not be unusual and certainly not too inventive but I tried peanut butter on a crumpet this morning. Would normally only have butter.
Since the lockdown I’ve been trying to cut down the number of plates I need to wash, as I feel like I’m always washing dishes! So as disgusting as it sounds, I shove everything together - so today with my dinner of chilli con carne, I put a kipling cake on the side, and threw some wotsits crisps over it all. It looks gross, but I can eat it all no problem (with chilli sauce added on top)
Does Mr Kipling cake need to go on the plate though? They come in their own packaging.
Oh and I've not tried it, but I can kind of see the Wotsits thing working somehow. I used to put tortilla chips (and chilli sauce, and jalapeños) on top of lasagna in my uni days - works really well. Now I want lasagne.
Sadly, most of my plates of food are unusual.
Luckily, my tolerance for it is very high.
I think l need to marry a cook or a chef, but when you see some of the weird coccoctions they come up with on those cookery programmes, my efforts don't seem that unusual any more... 
Not sure its entirely unusual but I was thinking what to do with the left over philidelphia in the fridge & I am thinking of just mixing in some herbs & making some sort of pasta sauce for tea.
Fry an onion, add garlic if you like, add chilli to taste, if you have some, add a pinch of Basil (the herb, not some random bloke), add a tin of toms, let it bubble away until it has reduced, stir in some tomato puree (teaspoon or so, don't go mad with it as it can taste bitter, or leave it out, but it won't be so tomato-ey), and then stir in the Philadelphia, season to taste then stir in some olive oil and serve piping hot on some pasta.
This is probably the only recipe that is bomb proof.
And you can freeze any leftover sauce for another day.
If you only have a little Philly, reduce the amount of toms you use. The above recipe uses about half a tub/ two good tablespoons full.
Hope this helps.
Stapmevitals Thank you. I do actually often make a very similar pasta sauce with peppers added, but we had no tinned tomatoes to do it this time. I just ended up frying a onion & last couple pieces of bacon.Then using left over philly added a small bit of milk & some mixed herbs. Even had a frozen garlic bagette in freezer. Wasnt the best meal we've ever had but it was nice enough. Tonight tho is Caribbean chicken curry that is currently bubbling away in the slow cooker, The smell is mouth watering 
!! Lol My other half is brilliant at this. We had some kind of posh bread with caramelised onions combined with tinned hoops and sausages, some bbq wedge things and other odd bits last night. We were at the end of two weeks' worth of food to be fair.
If loading my food with salt is unusual consider me part of the pack lol otherwise just a normie
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