I forget now, but like a large bar to 2/3 a can of condensed milk.
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- Thread starter summerisle
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summerisle
The rain, it raineth every day
I think I'll buy one of Lidl's specialty chocolate bars and have a go.
summerisle
The rain, it raineth every day
Two Bonfire Night Recipes :
Parkin
Ingredients
225g S R flour
110g Caster sguar
55g Margarine or butter
200ml Milk
110g Golden syrup
1 Egg
1 tsp Bicarbonate of Soda
1 - 2 tsp Ground cinnamon
1 - 2 tsp Ground ginger
Method
Pre-heat oven 150c or Gas mark 2. Grease and line an 8“ square or round baking tin.
Sieve flour, sugar, ginger, bicarbonate of soda and cinnamon into a large bowl.
In a medium pan, heat the butter and syrup continually stirring until melted.
Beat the egg into the milk.
Pour the syrup and melted butter mix into the flour and spices and stir. The mixture will be thick and dry at this point.
Gradually pour in the egg and milk and beat with a spoon, the mixture will become soft. Pour into tin and bake in the centre of the oven for approximately 45 minutes - 1 hour.
When cooked the Parkin will rise slightly and should be firm and springy to the touch remove from oven and allow to cool in the tin before turning out.
Place the Parkin in an air-tight container and leave to mature for 2 - 4 days and it will go nice and sticky.
Cinder Toffee (Honeycomb)
Three Ingredients :
50g Caster Sugar
2 tbsp Golden Syrup
3 quarter of a teaspoon of bicarbonate of soda.
Method
Line a deep baking tray or dish with greased proof paper.
Mix the sugar and syrup in a heavy bottomed pan with a wooden spoon.
Place the pan on a medium heat for 2 mins, then boil for another 2. Don't stir, swish around in the pan as the mixture darkens in colour.
Remove from the heat and add bicarbonate. It will bubble up quite alarmingly so use quite a deep pan. Stir quickly and pour into the prepared tin. It's very hot so be aware of any splashes.
Allow to cool, doesn't take long and break into bits. Can be covered in melted chocolate and taste like a Crunchie.
Parkin
Ingredients
225g S R flour
110g Caster sguar
55g Margarine or butter
200ml Milk
110g Golden syrup
1 Egg
1 tsp Bicarbonate of Soda
1 - 2 tsp Ground cinnamon
1 - 2 tsp Ground ginger
Method
Pre-heat oven 150c or Gas mark 2. Grease and line an 8“ square or round baking tin.
Sieve flour, sugar, ginger, bicarbonate of soda and cinnamon into a large bowl.
In a medium pan, heat the butter and syrup continually stirring until melted.
Beat the egg into the milk.
Pour the syrup and melted butter mix into the flour and spices and stir. The mixture will be thick and dry at this point.
Gradually pour in the egg and milk and beat with a spoon, the mixture will become soft. Pour into tin and bake in the centre of the oven for approximately 45 minutes - 1 hour.
When cooked the Parkin will rise slightly and should be firm and springy to the touch remove from oven and allow to cool in the tin before turning out.
Place the Parkin in an air-tight container and leave to mature for 2 - 4 days and it will go nice and sticky.
Cinder Toffee (Honeycomb)
Three Ingredients :
50g Caster Sugar
2 tbsp Golden Syrup
3 quarter of a teaspoon of bicarbonate of soda.
Line a deep baking tray or dish with greased proof paper.
Mix the sugar and syrup in a heavy bottomed pan with a wooden spoon.
Place the pan on a medium heat for 2 mins, then boil for another 2. Don't stir, swish around in the pan as the mixture darkens in colour.
Remove from the heat and add bicarbonate. It will bubble up quite alarmingly so use quite a deep pan. Stir quickly and pour into the prepared tin. It's very hot so be aware of any splashes.
Allow to cool, doesn't take long and break into bits. Can be covered in melted chocolate and taste like a Crunchie.
summerisle
The rain, it raineth every day
Has anybody had coddled eggs ?
Yorkie
Player Valuation: £35m
Specially lamb/chicken curries. Softens the meat up and let's the juices soak in.
summerisle
The rain, it raineth every day
If you've got loads of turkey left over make some turkey sausage rolls. Just chop turkey meat, stuffing, cranberry sauce, sweated chopped mushrooms and onions, bit of curry powder if you like.
Roll out quite thinly some puff pastry into a large rectangle and cut into two. Place a layer of the mixture down the middle of each rectangle. Brush one side with beaten egg and fold over and trim edges. Repeat with other rectangle. Brush with beaten egg and cut each into 8-10 turkey sausage rolls.
Put into pre-heated oven 200c/400f gas Mark 6 for about 15 mins.
Roll out quite thinly some puff pastry into a large rectangle and cut into two. Place a layer of the mixture down the middle of each rectangle. Brush one side with beaten egg and fold over and trim edges. Repeat with other rectangle. Brush with beaten egg and cut each into 8-10 turkey sausage rolls.
Put into pre-heated oven 200c/400f gas Mark 6 for about 15 mins.
I fancy trying the cinder toffee.. Is the pan a bitch to clean out afterwards?Two Bonfire Night Recipes :
Parkin
Ingredients
225g S R flour
110g Caster sguar
55g Margarine or butter
200ml Milk
110g Golden syrup
1 Egg
1 tsp Bicarbonate of Soda
1 - 2 tsp Ground cinnamon
1 - 2 tsp Ground ginger
Method
Pre-heat oven 150c or Gas mark 2. Grease and line an 8“ square or round baking tin.
Sieve flour, sugar, ginger, bicarbonate of soda and cinnamon into a large bowl.
In a medium pan, heat the butter and syrup continually stirring until melted.
Beat the egg into the milk.
Pour the syrup and melted butter mix into the flour and spices and stir. The mixture will be thick and dry at this point.
Gradually pour in the egg and milk and beat with a spoon, the mixture will become soft. Pour into tin and bake in the centre of the oven for approximately 45 minutes - 1 hour.
When cooked the Parkin will rise slightly and should be firm and springy to the touch remove from oven and allow to cool in the tin before turning out.
Place the Parkin in an air-tight container and leave to mature for 2 - 4 days and it will go nice and sticky.
Cinder Toffee (Honeycomb)
Three Ingredients :
50g Caster Sugar
2 tbsp Golden Syrup
3 quarter of a teaspoon of bicarbonate of soda.
Method
Line a deep baking tray or dish with greased proof paper.
Mix the sugar and syrup in a heavy bottomed pan with a wooden spoon.
Place the pan on a medium heat for 2 mins, then boil for another 2. Don't stir, swish around in the pan as the mixture darkens in colour.
Remove from the heat and add bicarbonate. It will bubble up quite alarmingly so use quite a deep pan. Stir quickly and pour into the prepared tin. It's very hot so be aware of any splashes.
Allow to cool, doesn't take long and break into bits. Can be covered in melted chocolate and taste like a Crunchie.
summerisle
The rain, it raineth every day
When you cook it make sure the mixture doesn't go too brown. I fill the used pan with boiling water, easy to clean after a minute or so.
summerisle
The rain, it raineth every day
Shrove Tuesday tomorrow. If you've never made pancakes it's as easy as @chicoazul making a Wirral thread. I normally just have them with lemon juice and sugar.
Serves 8
Ingredients
Method
Serves 8
Ingredients
Method
- Blending in the flour: Put the flour and a pinch of salt into a large mixing bowl and make a well in the centre. Crack the eggs into the middle, then pour in about 50ml milk and 1 tbsp oil. Start whisking from the centre, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.
- Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of slightly thick single cream. Traditionally, people would say to now leave the batter for 30 mins, to allow the starch in the flour to swell, but there’s no need.
- Getting the right thickness: Heat the pan over a moderate heat, then wipe it with oiled kitchen paper. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter into a jug, return the pan to the heat, then leave to cook, undisturbed, for about 30 secs. Pour the excess batter from the jug back into the mixing bowl. If the pan is the right temperature, the pancake should turn golden underneath after about 30 secs and will be ready to turn.
- Flipping pancakes: Hold the pan handle, ease a fish slice under the pancake, then quickly lift and flip it over. Make sure the pancake is lying flat against base of the pan with no folds, then cook for another 30 secs before turning out onto a warm plate. Continue with the rest of the batter, serving them as you cook or stack onto a plate. You can freeze the pancakes for 1 month, wrapped in cling film or make them up to a day ahead.
- Tip
Reheating pancakes
To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 min.
- Tip
Sweet & savoury
Onion, cheese & bacon Fry a chopped onion, then add chopped streaky bacon and cook until golden. Tip onto pancakes, grate over cheddar, fold up and eat hot. Tropical fruit & ginger: Fresh tropical fruits, stem ginger syrup and Greek yogurt.
- Tip
- Reheating pancakes
- To oven reheat, stack the pancakes on a heatproof plate; cover with foil. Warm at 180C/fan 160C/gas 4 for 10-15 mins from cold or 5-10 mins from room temperature. To microwave, stack, cover with cling film, pierce the film. Reheat on High for 1 minute
Made pizza earlier using Jus'Rol ready made made pizza dough.
Comes with a jar of sauce, added some mozarella,pepproni,mushroom,chillies,onion,and oregano.
Makes 2 huge pizzas, sensational stuff,better than a takeaway.
http://www.sainsburys.co.uk/webapp/...b/groceries/jus-rol-thin-crust-pizza-kit-545g
Comes with a jar of sauce, added some mozarella,pepproni,mushroom,chillies,onion,and oregano.
Makes 2 huge pizzas, sensational stuff,better than a takeaway.
http://www.sainsburys.co.uk/webapp/...b/groceries/jus-rol-thin-crust-pizza-kit-545g
summerisle
The rain, it raineth every day
The easiest lemon curd recipe ever :
Ingredients :
3 lemons
Juice and zest from above
3 eggs
160-200 grams of caster sugar, depending on how sweet you want it. I used 180, tart and a little sweet.
100 grams of butter, diced.
Method :
Whisk sugar and eggs until smooth.
Add the rest of the ingredients and stir in fairly large bowl.
Cook in the microwave for 1 minute, take out and stir.
Repeat this until the curd thickens and coats the back of a spoon
Took me five mins, but depends on the wattage of your microwave.
As it cools it thickens.
Eat.
I've just made lemon fairy cakes with a lemon curd centre.
F#*==* gorgeous.
Better than the artificial shop bought crap
Ingredients :
3 lemons
Juice and zest from above
3 eggs
160-200 grams of caster sugar, depending on how sweet you want it. I used 180, tart and a little sweet.
100 grams of butter, diced.
Method :
Whisk sugar and eggs until smooth.
Add the rest of the ingredients and stir in fairly large bowl.
Cook in the microwave for 1 minute, take out and stir.
Repeat this until the curd thickens and coats the back of a spoon
Took me five mins, but depends on the wattage of your microwave.
As it cools it thickens.
Eat.
I've just made lemon fairy cakes with a lemon curd centre.
F#*==* gorgeous.
Better than the artificial shop bought crap
Frank Gallagher
Player Valuation: £50m
always always always take the gerkins out of your macdonalds burgers..
carlos21
KING OF REP
I love them mate,
Frank Gallagher
Player Valuation: £50m
carlos21
KING OF REP
Oh yes mate.
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