Recipes... //

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  Topic Started By:  WTFH    On:  Tue 27th September, 2005 at 13:27
mista
Member Since: 2004
Posts: 12,998
The sticks
#16  Re: Recipes...  27 Sep '05 at 14:15
No but I can cook for them.
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rodent
Member Since: 2004
Posts: 3,806
From Vail back to London
#17  Re: Recipes...  27 Sep '05 at 14:18
that sounds like the yummiest thing..... used to do banana and toffee, but somehow never thought about adding chocolate to the equation......
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sam_c
Member Since: 2004
Posts: 891
North London
#18  Re: Recipes...  27 Sep '05 at 14:20
I had a ham-and-salt-&-vinegar-crisp sandwich for lunch if that's inspiring at all

was very nice.

out of what you're got i reckon the only thing i could make from scratch would be an omelette. depending how much booze you've got there I don't know if I'd get that far tho.
04/05 & 05/06 - Meribel, D!cks Tea Bar, DJ
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mista
Member Since: 2004
Posts: 12,998
The sticks
#19  Re: Recipes...  27 Sep '05 at 14:21
So far today i have eaten 3 pints of water and nothing else
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rodent
Member Since: 2004
Posts: 3,806
From Vail back to London
#20  Re: Recipes...  27 Sep '05 at 14:23
you not about to flake out????
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mista
Member Since: 2004
Posts: 12,998
The sticks
#21  Re: Recipes...  27 Sep '05 at 14:32
I have been tempted to go and cook up a bowl of cereal for a while, in fact i think I might just go and do that
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drifter
Member Since: 2004
Posts: 1,013
NFA
#22  Re: Recipes...  27 Sep '05 at 15:08

Originally posted by rodent



mista - were you a girl in a former life??!!??[/quote:9e7ed586ae]

[quote:9e7ed586ae]So far today i have eaten 3 pints of water and nothing else

You sure you're not a girl??
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mista
Member Since: 2004
Posts: 12,998
The sticks
#23  Re: Recipes...  27 Sep '05 at 15:16
Hang on I'll just go for an exploratory mission through the jungle

*rummages*

Not sure really
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rodent
Member Since: 2004
Posts: 3,806
From Vail back to London
#24  Re: Recipes...  27 Sep '05 at 15:18
Noooooooooooooooooooooooooooooooooooooooooooooooo!!!!!
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DanCake
Member Since: 2005
Posts: 146
Surrey\Morzine
#25  Re: Recipes...  27 Sep '05 at 15:21
Pineapple Upside-Down Cake
2 tablespoons butter
1 can (20 ounces) pineapple slices, drained
1/2 cup brown sugar
1/4 cup shortening
1 teaspoon vanilla
1/2 cup granulated sugar
1 egg, beaten
1 1/2 cups cake flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup milk

Melt butter in an 8-inch square cake pan. Add brown sugar; blend with the butter. Arrange 5 or 6 pineapple slices over the bottom of the pan, cutting as needed to fit as many as possible. In a mixing bowl, cream shortening, vanilla, and granulated sugar. Add egg; beat thoroughly. Add sifted dry ingredients alternately with the milk. Pour batter over pineapple. Bake at 350° for 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Robbed that from elsewhere but mix in a little booze with the batter above. Melt some chocolate over a water bath, mix in a little milk and add your fave tipple to that too (spirits that is, NOT Guiness).

Et voilà - Alcoholics Anoymous Pineapple Upside-Down Cake

Sod the cheese, cake roolz!
Hell, there are no rules here-- we're trying to accomplish something.

Thomas A. Edison (1847 - 1931)
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fat-russ
Member Since: 2004
Posts: 547
Auchtermuchty, Fife
#26  Re: Recipes...  27 Sep '05 at 15:39
Chedder souffle

20g plain flour
20g butter
125ml milkMethod

90g chedder
2 egg yolks
3 egg whites



1. Lining the souffle dishes. preheat the oven to 190C/375F/Gas5, and place in it a baking sheet. Generously butter the inside of the two souffle dishes.
2. Preparing the souffle. Mix the flour and butter together until smooth. Separately boil the milk. Add the flour and butter mixture to the milk and bring it back to the boil, whisking all the time, so you obtain a very smooth texture. (Or you could make a bechamel souffle base in a more traditional way - stirring the flour into the melted butter, then adding the milk gradually, stirring constantly.) Remove from the heat, cool a little, then add the grated chedder and the egg yolks. Whisk into the mixture. Add a pinch each of salt and pepper, then taste. Correct the seasoning if necessary. Whip the egg whites until soft peaks, then whisk in a little salt Whisk a quarter to a third of the egg white into the chedder base mixture to lighten a little, then fold in the remainder carefully.
3. Cooking the souffles. The oven must be well preheated by now. Fill the four souffle dishes with enough mixture to come half-way up, add the remaining stilton, and fill to the top with the remaining mixture. Smooth with a palette knife. Run your thumb along the sides of the dishes to push the mixture slightly away from the sides. Place the dishes on the hot baking sheet (this helps provide an instant lift), and bake in the oven for about 13-15 minutes until well risen and golden. Serve immediately to your guests.


followed by choc crepe but put a little melted butter into the pancake mix will help it flow in the pan
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