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Cheese custard
I was lucky enough to be given a couple of loaves of date-expired bread, plus a very-slightly mouldy-at-the-bottom packet of 9 assorted bread rolls, on which I pigged myself on the way home (it was nearly 3pm and I hadn't yet had any lunch -- and I am extremely fond of bread).
I cut up and froze the white loaf for future cooking and/or toasting purposes, and used a chunk of the brown to make an late-night improvised Cheese-Custard-cum-soufflé-in-a-tomato supper using my last egg, by combining two recipes in order to 'stuff' half a salad green pepper. There was far too much mixture for that, so most of the mixture sat in the sponge tin around the bottom of the actual capsicum.
It occurs to me that this is basically the same thing as the vintage Tomato Cheese Custard, only without the tomatoes, obviously :-p
I put the green pepper into the oven to soften a bit while the oven was heating up, and grated an ounce of cheese and two ounces of bread before mixing this with salt, pepper, a beaten egg and a sprinkling of Worcestershire sauce, and adding half a pint of warmed milk. I then poured this mixture in and around the pepper, and baked it in a moderate oven until the top was risen and browned, as directed, while I worked my way through the accumulated washing up :-)
I then ate it with mange tout peas braised in a little butter, which made the whole thing rather soggy but tasted good. As I wrote back in 2021, "It's a sort of simplified souuflé which uses fresh breadcrumbs as thickening" -- the only thing I should really have done differently was remove the woody stalk of the pepper before baking it! (But then I would have had a hole in it and all the filling would have run out...)
I cut up and froze the white loaf for future cooking and/or toasting purposes, and used a chunk of the brown to make an late-night improvised Cheese-Custard-cum-soufflé-in-a-tomato supper using my last egg, by combining two recipes in order to 'stuff' half a salad green pepper. There was far too much mixture for that, so most of the mixture sat in the sponge tin around the bottom of the actual capsicum.
It occurs to me that this is basically the same thing as the vintage Tomato Cheese Custard, only without the tomatoes, obviously :-p
I put the green pepper into the oven to soften a bit while the oven was heating up, and grated an ounce of cheese and two ounces of bread before mixing this with salt, pepper, a beaten egg and a sprinkling of Worcestershire sauce, and adding half a pint of warmed milk. I then poured this mixture in and around the pepper, and baked it in a moderate oven until the top was risen and browned, as directed, while I worked my way through the accumulated washing up :-)
I then ate it with mange tout peas braised in a little butter, which made the whole thing rather soggy but tasted good. As I wrote back in 2021, "It's a sort of simplified souuflé which uses fresh breadcrumbs as thickening" -- the only thing I should really have done differently was remove the woody stalk of the pepper before baking it! (But then I would have had a hole in it and all the filling would have run out...)
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