This month's challenge was to make edible savoury containers! And also we had a competition with this challenge!! And for the first time this was to be a dual competition with the Daring Bakers' who would be making edible sweet containers!!!
Prizes will be awarded to most creative edible container and filling. Renata (host for this challenge), Evelyne (host for the DB April challenge), Ivonne and Lis (co-founders of the Daring Kitchen) will choose the top 5 finalists and then I’ll post them to the front page of the Daring Kitchen along with a voting poll. Voting will be open to members and the public from April 17th until May 16th. Winners will be announced on May 17th in the new Daring Cooks’ challenge post.
So I will let our hostess Ranata introduce the challenge to you in her own words.
Introduction: Hello Daring Cooks! I'm Renata of Testado, Provado & Aprovado! I have joined the Daring Kitchen at exactly 1 year ago and I am celebrating this anniversary hosting a challenge, who would've guessed! That's simply amazing! I've had a wonderful time here at the DK and couldn't be happier to be hosting a challenge. This month I will be hosting this DUAL challenge, along with Evelyne of Cheap Ethnic Eats, who's going to be hosting for the Daring Bakers. We're challenging the Daring Cooks and Bakers to make EDIBLE CONTAINERS. When DB's date comes, Evelyne will reveal a very special and SWEET edible container challenge that she is preparing for you! Meanwhile, the DCs will be making a SAVORY edible container with a content suitable for it. I'm very excited to be your hostess and can't wait to see all the daring creations all of you will come up with.
I have always been amazed at how creative people can get in the kitchen, not only mixing their spices and ingredients, but also creating amazing edible everything, including the containers used to serve the food! I have recently written a FOOD TALK article about edible containers here at The Daring Kitchen and when it was ready to be published I thought to myself “this could make an awesome challenge for Daring Bakers and Cooks!” I was very happy to know that this idea was so welcomed by Lis and Yvonne. So, here we are, challenging your talents, and sharing this fun way of impressing your guests and yourselves. I hope you all enjoy it, and at the end of the challenge we will all have increased our collection of edible container ideas ;o)
Recipe Source: My own recipes (pumpkin and bread soup bowls), Gestão Gastronômica (noodle basket idea), The Noshery, and Elizabeth's Edible Experience (bowls for baked eggs)
Blog-checking lines: 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!
Click here for a PDF of the challenge recipes.
Salade Niçoise in an edible oily tuna stock gel bowl
For some reason this idea instantly popped into my head when I read the challenge. It looks stunning and it's simple, quick and uses (mostly) pantry ingredients that I had on hand.
I decided that my first edible container would be suitable for a Salade Niçoise, this salad I feel is the best cold salad for a picnic or a BBQ, it is the perfect combination of textures and tastes. It consists of cooked "finger" potatoes, tuna, Niçoise black olives, artichokes, tomatoes, anchovies and hard-boiled eggs all combined with a mustard vinaigrette and surprisingly it works best with tinned oil-packed tuna (don't bother with the modern fresh tuna version they are really inferior in taste), I don't use lettuce in my Salade Niçoise, the recipe is below.
Now to the edible container, I made some oily tuna stock, made from tuna heads and leftovers (these were in my freezer already), bonito flakes, mirepoix, finely chopped fennel, seaweed paste and white wine, this is simmered for 20 minutes. I used agar agar powder as the setting agent (bloom strength 1000, regular gelatin has a bloom strength of 225) I like using agar agar powder in this context since it sets quickly at room temperature and it can be boiled for a long time and can be reheated (melted) again if the mould doesn't work unlike gelatin which looses its strength once it has been heated strongly. I used 1/3 cup of water and 5 teaspoons of agar agar powder then slowly boiled it for 10 minutes until all the powder had been dissolved and then added this to the warmed fish stock with a ¼ cup Niçoise vinaigrette. I placed the fish stock and agar agar mixture into the mould and it was set within 30 minutes at room temperature. I used a 20 cm cake tin for the bottom mould and a fancy bundt cake tin to make the upper mould. I was extremely pleased with the result a melt-in-your-mouth jelly (jello) that tasted like the tuna and dressing in the salad yet the agar agar container was strong enough to contain the salad. You could even see through the edible container in the thin sections on the bottom.
I arranged the Niçoise salad into the edible container, it looked so pretty I thought. To serve you cut the prepared dish like a pie.
Yum Yum was the only sentiment I had on tasting it, the jelly of the container combined so nicely with the salad, it really added a lovely mouth feel (like finely chopped aspic) to the salad. This is going on my BBQ rotation.
200 gm green beans, cooked and refreshed and cut into 1 cm lengths
2 tablespoons green (spring) onions, minced
1/2 cup Niçoise vinaigrette
Salt and freshly ground pepper
12 small ripe cherry tomatoes
400 gm “finger” potatoes, peeled, sliced, and cooked
400 gm seared tuna, tinned packed in oil, drained weight
6 hard-boiled eggs, peeled and sliced
6 artichokes, packed in olive oil, quartered
1 can (125 gm) flat white anchovy fillets
1/3 cup small black Niçoise-type olives
2 tablespoons capers
2 tablespoons chives, finely chopped
The 3/4 cup of vinaigrette has a ratio of 1 part acid to 5 parts oil, the acid component made with balsamic vinegar and lemon juice and the oil component made from a mixture of the tinned oils from the tuna, artichokes, anchovies and extra virgin olive oil.
1 teaspoon mustard powder
2 teaspoons green onions, finely chopped
1½ litre (6 cups) salmon stock
¼ cup Niçoise vinaigrette
1/3 cup water
5 teaspoons agar agar powder
The top mould removed to reveal the edible container
The finished edible container, with both the top and bottom moulds removed
Notice how you can see the white plate through the thin bottom sections of the container
The completed salad in its container
High Tea Cucumber Loaf Take One
The Importance Of Being Earnest: By Oscar Wilde
First Act, Part 1
Algernon. And, speaking of the science of Life, have you got the cucumber sandwiches cut for Lady Bracknell?
Jack. Eh? Shropshire? Yes, of course. Hallo! Why all these cups? Why cucumber sandwiches? Why such reckless extravagance in one so young? Who is coming to tea?
Algernon. Oh! there is no use speculating on that subject. Divorces are made in Heaven—[Jack puts out his hand to take a sandwich. Algernon at once interferes.] Please don't touch the cucumber sandwiches. They are ordered specially for Aunt Augusta. [Algernon takes one and eats it, … and continues eating the cucumber sandwiches while talking.]
Lady Bracknell. I'm sorry if we are a little late, Algernon, but I was obliged to call on dear Lady Harbury. I hadn't been there since her poor husband's death. I never saw a woman so altered; she looks quite twenty years younger. And now I'll have a cup of tea, and one of those nice cucumber sandwiches you promised me.
Algernon. Certainly, Aunt Augusta. [Goes over to tea-table.]
Algernon. (picking up empty plate in horror). Good heavens! Lane! Why are there no cucumber sandwiches? I ordered them specially.
Lane. (gravely). There were no cucumbers in the market this morning, sir. I went down twice.
Algernon. No cucumbers!
Lane. No, sir. Not even for ready money.
Algernon. That will do, Lane, thank you.
Lane. Thank you, sir (goes out).
Algernon. I am greatly distressed, Aunt Augusta, about there being no cucumbers, not even for ready money.
The quintessential English cucumber sandwich
I absolutely and utterly adore high tea sandwiches they are so delicate, dainty and refreshing, it is universally agreed the ultimate variety of this art form is the English cucumber sandwich. Traditional English cucumber sandwiches consist of vellum-thin (a newspaper-column heading should be legible through) slices of lightly pickled sweet-and-sour cucumber arranged on a thin (daylight should pass through) slices of soft, crust-less, lightly buttered, very fresh and bouncy white toast bread. I can eat whole plates loads of them in one sitting super yummy.
The thinness of the bread and of the cucumber slices are paramount to the success of the sandwich. The thinness of the cucumber guarantees that the slices quickly take up the pickling solution to obtain a crisp crunchy texture with maximum taste and the thinness of the bread gives the perfect contrast of mouth feels (soft and crunchy) to the sandwich. The thin butter layer ensures that the bread is protected from becoming soggy. I like a little dill on my cucumber sandwiches.
So I thought I would a variation on this theme, a High Tea Cucumber Loaf that is the container would be a pickled cucumber with the buttered bread on the inside I thought this would be great to bring to a picnic. I thinly sliced a couple of telegraph cucumbers (Lebanese cucumbers) and pickled them for 20 minutes, then I thinly buttered fresh white bread and added some dill, I added a layer of cucumbers and then rolled them into cigar shapes and stuffed four cigars into a hollowed out over-night pickled English cucumber (hot house cucumber), I wrapped it in plastic and elastic bands and left it over night in the fridge to set.
I was excited to open the plastic and slice it into bite size rounds
BOO HOO it was horrible nothing like I thought it would be, the cucumber container was too crunchy, the bread cigars inside where too soggy and tasted of putty. It didn't look pretty and couldn't be sliced thin enough. Overall a total failure.
Well onwards and upwards to another idea.
I served them to the neighbours they actually liked them about 7/10 they said they liked the crunch of the cucumber container against the soft buttery inside (!) ... well sometimes your own opinion isn't always reliable, I think the problem was I had a different end result in mind and since it wasn't that I was a little too harsh maybe on this though I will tinker a bit to make the end result more like what I wanted in the first place.
High Tea Cucumber Loaf Take Two
After some internet research and speaking to some foodie friends I tweaked the method for stuffing the cucumber container it worked like a charm.
The main results of the discussions were that
1. sugar, vinegar and salt draws (via osmotic pressure) water from cucumbers which makes the bread soggy
2. high fibre breads resist going soggy much longer than low fibre bread
3. unsalted butter stops water movement by osmosis (since it contains no salt) and forms a physical barrier between the dry bread and wet ingredients
4. dry lettuce leaves form a very effective physical barrier to water movement
5. don't use plastic wrap on cucumber sandwiches since it makes for a high humidity environment instead use paper towels to wrap the finished cucumber loaf
6. use a light constant pressure to form the loaf since high pressure can force extra water from salted cucumber, that is use about three rubber bands that aren't stretched too tightly
7. keep the sandwich in a cool place until you eat it. If exposed to high temperatures, sandwiches will get soggy
8. a thin slice of deli meat can be used as a physical barrier to protect the dry bread
Not really rocket science, but sometimes the simplest ideas work best.
I hollowed out the English cucumber and salted it for forty minutes (this draws out a lot of the water from it) and dried it with paper towels.
I used high fibre white toast bread thinly sliced, also I used unsalted butter and dill on both sides and edges of the bread and sliced the telegraph cucumber lengthways and lightly pickled the cucumber slices for twenty minutes and then dried them on paper towels. I rolled some of the buttered bread slices into tight cigars and formed these in one long log the shape of the hollow in the English cucumber then I encased the long log in a lettuce leaf and a thin slice of mortadella and formed a parcel. I covered this parcel with more buttered bread slices and again covered it in a lettuce covering to form the final filling parcel. I lined one half of the hollowed out English cucumber using the lengthways cut telegraph cucumber slices at right angles and then I placed the final lettuce parcel of butter bread cigars into it then folded over the pickled cucumber slices then I placed the other half of the English cucumber onto the filling parcel to form the final loaf. I covered the loaf with paper towels and rubber bands and let it set overnight.
Sliced high tea cucumber loaf
I could slice the cucumber loaf paper thin I love this property of the loaf
Pictures of the sliced cucumber loaf
Comparison especially notice the difference in the texture of the bread slices, in the left photo they are soggy and dense while in the right photo they are dry and light in texture, one lettuce leaf makes a huge difference in the final result
I'm stunned how a few little changes in the method of stuffing makes such a huge difference to the final result.
This version was exactly what I wanted a picnic loaf that could
1. be prepared the night before,
2. travel well,
3. be sliced thinly, and
4. taste like a cucumber sandwich, and that is almost exactly what I obtained.
I absolutely loved the textures of the buttered bread (nice and dry) and the tasty pickled cucumbers against each other, these where exactly the same as the normal sandwich but the flavour, oh the flavour(!) was so so much stronger this had a power punch; of pickled cucumber zing, of butter yumminess, of dill deliciousness. So much punch some of tasters (my neighbours) put their thin slices of the loaf onto normal bread slices and eat them so a cucumber sandwich sandwich LOL LOL, I tried also it was great. I was very pleased with this version. I will be making this again this weekend.
Cucumber Loaf Recipe
2 English Cucumber (Hothouse cucumber), about 20 cm (8 inches) long^(see note)
4 Telegraph Cucumber (Lebanese cucumber), about 10 cm (4 inches) long^(see note)
2 large iceberg lettuce leaves
2 large very thin slices of very mild tasting deli meat, (mortadella, devon etc), optional
10-12 slices fresh high fibre white toast bread, thinly sliced with crusts removed
4 tablespoons unsalted butter, softened
4 tablespoons fresh dill tips, finely chopped
½ cup white vinegar
¼ cup sugar
¼ cup water
salt, for salting the cucumbers
^note - try to obtain seedless cucumbers.
1. Cut the English cucumbers in half lengthways scoop out the seeds and remove some of the flesh until you have a cucumber shell about 5mm thick (a little less than ¼ inch thick). Cover generously with table salt and let sit for 40 minutes, wash in running water and dry well with paper towels. Set aside.
2. Using a mandoline slicer or a very sharp knife, finely slice the telegraph cucumbers lengthways.
3. Combine thoroughly the vinegar, sugar and water in a medium non-reactive bowl add the telegraph cucumber slices let sit for twenty minutes. Dry well with paper towels. Set aside.
4. Place the telegraph cucumber slices at right angles into the hollow of one half of each English cucumber, the slices will hang over the sides of the cucumber.
5. Combine the dill and butter then very lightly butter both sides and edges of the bread slices. Use the minimum dill butter required but be careful to cover all surface areas of the bread slices.
6. Roll four (or so) buttered bread slices into tight cigars.
7. Using the rolled cigars form one large cylinder (two cigars wide and two cigars long) a little longer than the hollow in the English cucumber. (You can cut the cigars so they are the right shape and length for the hollowed out cucumber).
8. Place one large lettuce leaf (with no holes or tears) on the counter (cover the leaf with the optional deli meat slice if using) then place the cylinder of buttered bread cigars onto the centre of the leaf, roll (like making a rice paper roll) the leaf around the buttered bread cylinder forming a round parcel make sure that there are no gaps in the seams or the ends of the parcel.
9. Use the other buttered bread slices to cover in one or two layers the round parcel making it a little wider than the hollow of the English cucumber, then cover completely with another lettuce leaf (and an optional deli meat slice if using) make sure that there are no gaps in the seams or the ends of the newly formed final filling cylinder.
10. Place the final filling cylinder into the cucumber lined hollow, fold the overhanging slices over the cylinder, cover using the other half of the English cucumber to form a whole loaf. The salted English cucumber shell is slightly flexible so you can lightly 'force' it over the final filling cylinder.
11. Repeat for the other English cucumber.
12. Cover the completed loaves in paper towels use two or three rubber (elastic) bands to keep light constant pressure on the loaf. Refrigerate overnight.
Duchess Sweet Potato Nests with Spanish filling
After seeing Renata's Duchess Potatoes I had to a make a version, I decided on Duchess sweet potato nests, I filled the nests with olives, semi-dried tomatoes, anchovies and chorizo sausage super yummy. The nests are so cute and are delicious on their own, I used mashed sweet potato and an egg to make the piping mixture and used a medium star nozzle to pipe the nests. I took the advice of Peta and put plenty of butter on the base of the baking tray where I was going to pipe the nests, I baked them at 220°C (430°F) for 20 minutes. The bases were super crispy, the outside crust was thin and crisp the inside was soft and creamy.
The salty and tangy filling contrasts so well with the slightly sweet nests and I adore the colours. I made them appetiser size. I will be making these again on the weekend.
Stuffed Roasted Tomatoes
I just love stuffed tomatoes, I make them every time I have left over cooked rice and sausages. I add some cooked chopped vegetables to the rice and sausages, I grate some cheese on top of the stuffing then I bake it at 180°C (350°F) for 35 minutes, if you like the tomato shell to be completely collapsed bake for 50 minutes . A great light dinner.
Close of one stuffed tomato
Interior shot of the stuffed tomato
Cheat pastry shells – quick sausage rolls
This instant pasty produces a thin shell that is exquisite for sausage rolls, it is buttery, flavoursome and super crisp. Do try it when you have a load of people to feed.
Children really adore the sausage rolls made with this pastry especially if made with tomato sauce. I have been asked for this recipe ten of dozens of times so be prepared when serving these at a party. Once at a football team party I made 120 sausage rolls it was a pleasure and so easy an amazing recipe.
This is one of my all time favourite recipes I thought I would share it with the forum members since this is the perfect challenge for it, a container for cooked sausages - a quick sausage roll recipe.
I love the overall colour of the crust
Notice the colour of the interior pastry it started white now it is intensely coloured and notice how thin and crispy the pastry shell is which gives a great mouth feel to each bite
This cheat pastry is wonderful when you want to encase something in a 'crisp thin pastry shell' and only have sliced white bread on hand.
I use this sausage roll recipe when I need to feed a huge crowd of people at home while watching sports on TV, it is perfect when you are cooking in a friend's kitchen for a party it even works in toaster ovens. I often use this quick pastry as the top crust for pies and tarts where the wet fillings are in a ramekin or pan, it is great as the all-over-pastry-shell for fillings that aren't too wet and perfect for sausage rolls. It is quick, cheap and simple and you don't have to worry about the 'pastry' melting in the summer heat before it is baked and the shell can be flavoured to any taste you want. Also it easy enough for children to do it. I hope you like it.
Quick sausage rolls using cheat pasty shell
8 slices white bread, with crusts
4 cooked good quality sausages, cut in half
4 tablespoons butter, melted
4 tablespoons semi-dried tomato pesto (or 4 tablespoons of tomato sauce)
tomato sauce, BBQ sauce, mustard and mayonnaise for dipping
1. Flatten the bread slices as thinly as possible with a rolling pin, flatten the bread four or five times so it will not spring back to its normal texture, cut off crusts
2. Combine the pesto and butter in a small bowl, generously brush the flatten bread on both sides and edges with the pesto butter
3. Place a piece of sausage centred on one edge of the buttered bread slice (leave 1/2 cm on each side of the sausage) roll the bread slice very tightly around the sausage
4. Twist the bread ends tightly together
5. Place the completed rolls seam down on a baking tray
6. Brush the outside of the completed sausage rolls with the pesto butter
7. Bake in a moderate oven 180°C (350°F) for 15-20 minutes
These are so much fun to eat, a simple idea but a goodie. It contained lettuce, sausage, oil infused tomatoes, pickled cucumber and stuffed olives.
How to make the bread spoons
Sliced white bread or wholemeal bread^
^Note - the thicker the slice the firmer the bread spoon will be and the more it keeps the shape of the spoon mould when baked. Use white bread for light tasting filling ingredients and wholemeal for more robust flavours.
1. Use an oven proof suitably-shaped spoon (I used a soup spoon from a Chinese dinner set) which has a high angled handle and a flat base.
2. Roll the slices of bread very thinly with a heavy rolling pin, roll several times so the bread doesn't spring back. Cut off the crusts. Don't cut off the crusts first rolling with the crusts gives you a flatten slice that is about 15% bigger.
3. Lay down the spoon on the rolled out bread slice and roughly cut out the shape of the spoon about 1/2 cm (about a 1/4 inch) bigger than the spoon outline.
4. Using a pastry brush lightly butter one side of the flatten bread slice. Lay the buttered side down into the spoon and using your fingers firmly press the bread into the hollows of the spoon pay particularly attention to the handle and the edges of the spoon.
5. Using a sharp knife or a pair of kitchen scissors trim the moulded bread to the shape of the spoon.
6. Butter the top side of the bread mould.
7. Leave the bread on the spoon bake in a moderate oven 180°C (350°F) for 10-15 minutes, the bread spoons crisp and harden when they cool.
Suitably-shaped spoon and the rolled out slice of white bread
The roughly cut out shape from the flatten bread slice
Place the cut out bread shape onto the spoon
The moulded bread spoon
I used a good quality wholemeal seeded thickly sliced bread to obtain this bread spoon - this would be great for sharp cheeses or hearty winter flavours. Notice how well it moulded into the shape of original spoon shape. I will using these spoons for another version of bread spoons.
This is an idea that came to me a couple of days ago. I LOVE potatoes, I adore potato crisps (thin and crisp) I'm charmed with potato chips (crisp on the outside and fluffy on the inside) and I'm enamoured with stuffed potatoes (creamy and flavoursome on the inside) yes I really really like potatoes. But how could I have all three at once just using one spud -- well after some thought I came up with this idea. I couldn't think of a name for them so I thought that I would name them eponymously (after me) since they are so marvellous when cut open and they even slice well and the slices look so spectacular on the serving plate. And they taste good cold which was a bit of a surprise I love a recipe that can be made into picnic food. These twice baked potatoes have an intriguing exterior which hides all manner of ingenious fillings and when fully opened reveals a fabulous pattern of tasty tit bits with a sensually soft core of yumminess. These were a BIG HIT with the test tasters!!!! I hope I'm not being too arrogant naming this potato recipe after myself, the test tasters didn't seem to mind and I got so many Ooooo's and Rrrrrr's when I sliced them opened when I served them. A good potato recipe that isn't really that hard to do at home.
Get one spud and thinly slice it (not going all the way through to the base) and stuff the slits with deli meats, sliced onions and cheese. Bake until tender then remove the base of the potato and stuff as per usual and re-bake until hot. You get the best of all worlds - the top of the slices are like potato crisps, the middle of the slices are like a potato chip and the base is a stuffed potato. Yum yum I really like the look of final baked potato also. Such an interesting technique. The cheese melts into the potato which really adds a lot of flavour to the potato ridges.
The cut and filled potato waiting to be baked for the first time - onion slices, sharp cheese and some thinly sliced salami
The first baked potato
The base of the once baked potato
The hollowed out once baked potato
The stuffing for the once baked potato
The first time baked and stuffed potatoes I used three different types of spuds, the purple one is a sweet potato - it smells so so good while it is baking
The interior of the Audax potatoes
The exterior and interior of Audax potatoes
Crab flavoured noddle crab-shaped bowl with crab salad - a fun container to eat crab salad
I thought I would give a crispy noodle bowl a go since it was one of the sample recipes in the challenge. I went to the local Asian shop I wasn't surprised to find over 80 types of noodles I choose an instant wheat noodle that included crab salt satchels (five 95 gram packets which cost 95cents in total! I used one packet for the bowl). I steeped the noodles in plain hot water for about 5 minutes until they were soft then I draped them over over a decorative cake pan and formed the noodles into a lattice looking at it I realised I could form a crab shaped bowl using the side grooves of the pan as the legs of the crab, I baked the noddles for one hour at 180C (350F) I got a nice even brown colour on the noodles, in the last few minutes I oil-sprayed the noodles and sprinkled the crab salt evenly over the noodle bowl. On cooling the bowl hardens and gets very crispy and tastes wondrously of crab. Then I prepared a simple crab salad and placed this on the crab bowl and served it, I was very pleased the finished salad and container looked just like a crab (with ten legs nobody noticed this) there were oh's and rrr's from the tasters and they really liked snapping off the crab noodle legs to add a crisp topping to the salad this is a fabulous dish for kids (and adults). A most enjoyable salad and bowl - we all had heaps of FUN eating it! The bowl is sturdy since the crab salad weighed about 450 grams. I think this idea (a shaped bowl) would a great idea for Halloween but I would do a red back spider.
The baked crab flavoured noodle bowl
The baked crab flavoured noodle shaped as a crab
The finished crab salad this was so much fun to eat
After the tasters had taken the legs off the crab bowl and topped the salad with them
Croissant stuffed with ham, cheese, semi-dried tomato pesto and chives
I couldn't resist making croissants I have been eyeing off this Julia Child recipe for a while now, so I thought this was the perfect time to make them.
The buttery pastry is superb with the classic filling of ham, cheese and chives and the addition of the pesto just adds that extra special touch of yumminess.
So remember to check out the Daring Kitchen front page for the five finalists and vote for your choice. Voting will be open to members and the public at the front page of the Daring Kitchen site http://thedaringkitchen.com/ from April 17th until May 16th. Winners will be announced on May 17th in the new Daring Cooks’ challenge post.
The following are some of the entries from other Daring Cooks' for this challenge. If you do not want your photo and link here please leave a comment and I will take it down immediately.
monkey queen – a dried pear and beet bowl
leandralb – a whole English breakfast in savoury containers
The-food-doctor – red capsicum (bell pepper) roll-ups
Pia of TaGa_Luto – Filipino seafood chopsuey on deep fried crispy noodle cups
Sarah G – small potato bowl with creme fraiche and steelhead trout gravlax
Wolf – Homemade sourdough bread bowls with homemade Irish Stew
Monkeyshines – choux paste eclairs, stuffed with lightly buttered lobster
plafield – the most perfectly formed polenta cups filled with chili
neverseenblue – Black bean cups filled with a Mexican-inspired couscous dish
Pia of TaGa_Luto – Xiaolongbao, or Shanghai Steamed Soup Dumplings
Poisonive – Crab Au Gratin in Shell
squishyfishy – Flower Pot Pies
Bunnee – shredded phyllo dough cups
Ms Pink Piglet – Meat Pies
brookeyool – cereal snack mix bowl filled with tasty snacks
KeneticDiabetic – meatloaf bowl with mashed potato
ohyenner – cucumber bowls filled with a lovely salad
Denise of There's a Newf in My Soup – a phyllo bowl filled with a Greek Salad
Gluten-free cat – vegan bread bowls filled with a raw avocado and spinach Soup
chipie_chocolat – a fabulous crispy noddle bowl with a salad
Robert of An Alaskan Cook's Exploration of food and technique – hot pockets and pasties
Stardust Chef - a lovely braided bread bowl
Oggi - vegetarian bibimbap with tofu, baby carrots, baby zucchini, soybean sprouts,
fresh shiitake, and egg yolk in a seasoned rice bowl
Noorish - Blackened Shrimp and Grit
Kankana of Sunshineandsmile - lovely prawn salad in a savoury dough cups so pretty
Adventures of a future chef - Flavoured pate dough dinner ware, exquisite!
LeslieUhl - Lasagne cups for vegetable lovers