Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!
Mandatory Items: To make a SAVORY edible container and fill it with something appropriate.
[Eat4Fun: I tried to do something different than using vegetables. Renata provided a couple ideas, such as, the ramen basket and the toast cups. I tried to think of something that was simple and didn't require deep frying. Eggroll wrappers turned out nicely. Those are thin enough to bake or microwave. I tried using bacon. It worked, but was too much effort and created a mess, so in the end I didn't think it was worth it.]
NOODLE BASKET FOR SALADS
1 package ramen noodles (120gm) (4¼ oz)
boiling water (enough to completely cover the noodles)
1. Place the dry noodles in a baking dish.
2. Pour boiling water over noodles until completely immersed.
3. When noodles are soft and start separating (about 5 minutes), drain and rinse with cold water.
4. Drain again, and set it aside until it starts getting sticky.
5. Use olive oil to grease the outside of baking cups and arrange them upside down on parchment paper.
6. Arrange noodles as shown in the photos. The sticky noodles will help the strings stay together making it easier to form the basket. 3 or 4 strings across, 3 or 4 strings down, and some strings around the bowl. Push all the excess strings close to the cup to form a lip. Don't overlap too many noodles, or they won't get crispy.
7. Bake at 230°C (450°F) (gas mark 8) preheated oven for approximately 15 minutes or until golden brown.
8. Remove from oven and let sit for 5 minutes before trying to remove the noodle baskets from the cups.
9. Let cool completely.
10. Handle with care, the baskets are fragile!
11. You can make the baskets the day before using, they will keep fresh in an airtight container. On the third day it stars losing its crispiness.
12. Fill baskets with your favorite salad. If you're using a dressing, serve it aside or mix it to your veggies just before serving.
EGGS IN TOAST CUPS
Here are a few ideas for breakfast using slices of bread and eggs.
Slices of bread
What am I going to do with the leftover bread after making these cute flower bowls, you ask....
Place the slice of bread in a buttered pan over low heat. Crack an egg into the “flower” slot and cook covered until the egg is done to your taste.
You may want to add cheese, ham, bacon...
Ramen baskets on the right.
Baked Eggroll Wrapper (left-forward)
Microwaved Eggroll Wrapper (Left-back)
Bacon Cup (Left) and Toast Flower (Right)