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  • STW – I need your help. Recipe ideas
  • scruff9252
    Full Member

    So I might have recently bought a couple of Le Creuset ramekins, with lids. Nice wee things to match our cast iron roasting pot which gets heavily used. Thought I had done a GoodThing.

    My wife was seemingly unimpressed with my recent purchase uttering comments like “WTF are your going to cook in them?” and “That’s just more clutter to choke up our cupboards” and “I bet you never use them”.

    So, here’s the thing. I need recipe ideas as to what to use the lidded ramekins – Only used ramekins before for making Tartiflette, but you don’t use a lid for those. I’ve got a leg of lamb for dinner tonight / tomorrow so need to some inspiration as to what to make as sides showcasing the masterpiece of a lidded ramekin, that would be grand.

    Thank you.

    mashr
    Full Member

    I’m with your wife on this one

    dangeourbrain
    Free Member

    Creme brulee.

    And frankly of that’s not a good enough answer there is something seriously awry in your house

    IHN
    Full Member

    Most. STW. Thing. Ever.

    WorldClassAccident
    Free Member

    Just put them at the back of the cupboard with the ice-cream maker and mango de-stoner and accept your wife can be right sometimes.

    mogrim
    Full Member

    Mix a can of diced tomatoes with a couple of crushed garlic cloves + some thyme + salt n’ pepper. Pour it into the ramekin. Then put some provolone cheese on top, with a splash of olive oil on top of that. Cook in the oven, and serve as a starter.

    scruff9252
    Full Member

    accept your wife can be right sometimes.

    My wife is frequently right – what an odd assertion to imply about our relationship

    scud
    Free Member

    Lots of variations of baked eggs, love them with peas from garden:

    Baked Eggs

    Kramer
    Free Member

    Creme brulee doesn’t need the lid. Neither does the tomato mess with cheese.

    OP I’m with your wife. I’d stick them on ebay now.

    johndoh
    Free Member

    A few years ago in Greece, I had a really nice layered pasta dish – pasta, bolognese sauce, more pasta, shame, pasta, mushroom, pasta, cheese. It would probably need cooking with the lid on for the most part then take the lid off at the end to crisp up the cheese.

    mogrim
    Full Member

    Creme brulee doesn’t need the lid. Neither does the tomato mess with cheese.

    Put the lid on before serving.

    oldnpastit
    Full Member

    Could you use them for melting putoline?  Coil up chain, add wax, leave in oven for thirty minutes. Lid will help keep the awful snell confined.

    Edit. Another option is chocolate sponge with the middle still nicely runny.  Something like this.

    https://www.bbc.co.uk/food/recipes/chocolate_pudding_87861

    Cougar
    Full Member

    I thought ramekins were like 2″ across, a bit like Gu pots. Every day’s a school day.

    slowoldman
    Full Member

    Put the lid on before serving.

    I think this is what the lids are for – just show.

    matt_outandabout
    Full Member

    Most. STW. Thing. Ever.

    Lots of variations of baked eggs, love them with peas from garden:

    Of course someone had the answer…

    J-R
    Full Member

    Could you use them for melting putoline?

    Most STW answer ever.

    kayak23
    Full Member

    Nice wee things to match our cast iron roasting pot which gets heavily used.

    How about putting the full sized Le Creuset far away, then stand back and watch the hilarity unfold as your wife goes to pick it up and misses, thinking that it’s merely a small one?

    dangeourbrain
    Free Member

    Put the lid on before serving.

    I think this is what the lids are for – just show.

    I’m pretty sure that’s all Le cruset stuff not just lids (griddle pans being the exception that proves the rule).

    mefty
    Free Member

    We picked up some of those from the outlet store for £5 for 3, they sit in our cupboard but occasionally are used for baked eggs (with shrimps and capers a favourite of mine)

    Rona
    Full Member

    I have these – used for storing home-made ghee … the lids keep the dust off. I’ve also used them to bake an individual portion of fruit at breakfast time.

    creakingdoor
    Free Member

    An anagram of ramekin is ‘pointless back-of-the-cupboard fodder’. Spelt wrong.

    Own your mistake.

    Or make tiny Dutch oven loaves.

    Or this… https://ourtableforseven.com/best-ramekin-recipes/

    slowoldman
    Full Member

    I’m pretty sure that’s all Le cruset stuff not just lids (griddle pans being the exception that proves the rule).

    I have a Le Creuset cast iron pan with lid and a casserole, both see a lot of use. But I don’t have T5 or a coffee machine.

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