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Original poster

Whats your cheat ingredient or recipe you would be ashamed to reveal?

155 replies

notamumyetbutoneday · 14/04/2009 12:09

Mine is pasta caronara- with the sauce bit made from adding any old grated cheese (usually cheddar ) to creme fraiche til it melts. Absolutely gorgeous, everyone loves it but I would be soo ashamed to reveal that my carbonara sauce contains cheddar cheese!

Whats your secret?!

OP posts:
MrsTittleMouse · 14/04/2009 12:49

Argh no! Tomato ketchup is disgusting!

mollyroger · 14/04/2009 12:57

no no, try it!

Curiousmama · 14/04/2009 12:57

lucysmam, he should be as he'll be on night shift but up by then, he's in Durham that any good

Another tip I used on Sunday was I'd over cooked the pots for mashing as had cooked the roast pots in with the mash pots to save pans and didn't judge the time right. So I added a quarter of a packet of asda's mega cheap instant mash and mixed that in and it saved the day!

ZacharyQuack · 14/04/2009 12:59

A squirt of tomato paste and a spoonful of Vegemite in casseroles.

HopeForTheBestExpectTheWorst · 14/04/2009 13:05

This reply has been withdrawn

This has been withdrawn on request of the poster.

Original poster
notamumyetbutoneday · 14/04/2009 13:08

Last Orders the schwartz thing sounds lovely!

Oh yes and adding gravy granules to a casserole- my casseroles and swtews are much nicer consistency now i do this

OP posts:
Original poster
notamumyetbutoneday · 14/04/2009 13:09

Oh my god really? I am now beaming with pride! [saddo emoticon]

OP posts:
TotalChaos · 14/04/2009 13:11

those packets of ready chopped cubed carrot and swede to bulk out bolognaise/chilli etc.

HopeForTheBestExpectTheWorst · 14/04/2009 13:12

This reply has been withdrawn

This has been withdrawn on request of the poster.

BlingDreaming · 14/04/2009 13:17

Pour sweet chilli sauce over a block (out of the packet) of Philadelphia cheese and ta da, you have what people assume is some posh dip. Weird.

You can also mix in chopped garlic or chilli instead (from a jar in the fridge).

Original poster
notamumyetbutoneday · 14/04/2009 13:22

Bling- ive read about th philadelphia/sweet chilli thing on here before but im not brave enough to try it! Does it taste of both cheese and chilli? I would think it would be quite an odd combo but Im prepared to be swayed!

OP posts:
BlingDreaming · 14/04/2009 13:36

it just tastes delicious - like creamy chilli dip! Don't mix them up - spoon the cheese onto a relatively flat plate then simply pour the sweet chilli sauce over it. - it can even look artistic if you throw in a few swirls...!

As far as I can tell, philadelphia is a good cheat for lots of things. I'm keen to try the bacon/leek thing I've read on this thread and someone else recommended a garlic/mushroom version which I've been meaning to give a bash too.

Original poster
notamumyetbutoneday · 14/04/2009 13:48

so you dont mix the philly and sweet chilli sauce together? Im a little slow on the uptake today!

OP posts:
Pollyanna · 14/04/2009 13:51

I also do the blob of ketchup in shepherd's pie (but not spag bol).

raggedtrouseredphilanthropist · 14/04/2009 13:52

I put sugar in most things - about a tablespoon. From bolognese to thai curry, most things (not all!) get a bit of sugar in. lovely.

ActivityApple · 14/04/2009 14:06

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BlingDreaming · 14/04/2009 14:11

Nope, no mixing. Just spooning and pouring.

Curiousmama · 14/04/2009 14:22

That dip sounds nice.

Vinegar is a good ingredient to add to curries, dp was told this by an indian chef. Think it's around a tablespoon for 4 servings? He uses cider/wine vinegar.

senua · 14/04/2009 14:33

As a variation on Philly+leek, I use Boursin instead. I buy the pack of six pats, individually wrapped, so you don't need to worry about using up the remainer of an opened tub.

senua · 14/04/2009 14:38

Talking of curries, there is a fabulous spiced aubergine pickle called brinjal. I sometimes use it instead of real aubergine to create a moussaka witha twist.

wilbur · 14/04/2009 14:40

Cheats posh custard - add a bit of vanilla extract (or even vanilla seeds if you have them for extra poshness) and a pour of single cream to a tin of ambrosia and voila - pouring custard exactly like the expensive fresh stuff in tubs.

KingRolo · 14/04/2009 14:54

This thread is fantastic and has inspired me more than any cook book ever could!

Another good pasta sauce cheat is to use a blob of Le Roule when making garlic chicken and mushroom pasta. I get mine at the deli counter and ask for 50 pence worth - which is just enough. Gorgeous!

cositjustisok · 14/04/2009 15:05

Ummm...i have to admit my cornation chicken is scrummy and it is because the secret ingredient is Condensed chicken soup....tried to copy a recipe at a buffet (my childs chrisetening)the caterers cornation chicken was fabtastic so I tried to do it myself..it was not very good but I could not put my finger on it. Then met the caterer in M&S one day and i asked her if she could give me the recipe...seh did and even tehn she left this ingredient to last as it was "her big secret"..can post recipe if anyone interested. Good on Jackets, in a sandwich and as part of a salad.

cositjustisok · 14/04/2009 15:06

Sorry i meant i couldn't put my finger on what was missing in the end product.

jambutty · 14/04/2009 15:08

Baked beans in cottage pie.