What Can I Do With This Cream Cheese?
Every time, I cook my favourite salmon, I use a small amount of cream cheese.
What Can I Do With This Cream Cheese?
But then I end up with a load of cream cheese, that by the time I need it again, has grown a thick fur of mould.
Any ideas, please?
The best so far is to use a cheese like Roquefort, from which I can reserve a small portion, when I have it on toast for a lunchtime snack. But I rarely remember to buy it!
I hate waste! How much food do people living alone, throw in the bin, because they don’t have enough mouths to eat it all?
The Anonymous Widower 
You could probably portion it up in an ice-cube tray and freeze it, ready for future salmon recipes.
Comment by R | December 15, 2014 |
Sounds a good idea, but my freezer is full of old saved food, which I’m not sure what it is.
Comment by AnonW | December 15, 2014 |
[…] When I cook Mary Berry’s Baked Salmon With Parmesan And Parsley Crust, I inevitably end up with a big tub of cream cheese. […]
Pingback by An Alternative Baked Salmon With Parmesan And Parsley Crust « The Anonymous Widower | December 17, 2014 |