Quick Questions on ANYTHING part 2. Please read first post for links to other threads

mardatha

I have batter mix in pkts , will try that ty Somebody posted something about oatcakes and I forget who or where it was LOL ...ty anyway !

Alison_Funnell

Quiche - cook till there is still a slight wobble in the middle. As for flat? I think I put too much filling in.

cooking-mama

Im not sure,but i thought Toad in the hole was Yorkshire pudding batter....I cheated and used a packet mix(8pence from Asda)..it was a yorkshire pudding batter mix,I poured it over cooked sausages in the Remoska and the family loved it.

JulieGeorgiana

Why is everyone talking about batter mixes to make Toad-in-the-hole!!

Batter is just too easy to make... Flour, Egg, Milk, Water!

Why would you waste money on a mix???

I get home from work, make a batter in 3 minutes... let it rest while I brown the sausages... throw it all together and bung it in the oven!

ChocClare

mardatha my pet, I would have thought you owned the factory that made the oatcakes. Here is a nice Scottish recipe for you.

As far as quiche is concerned, if you don't want it too dry, then just think of the egg mixture as a binding ingredient, rather than the main thing. I have a really nice quiche recipe (it's leftover Christmas stuff, but you can use it anytime).

Line a dish with pastry and bake blind for 10 mins. Meanwhile, fry an onion and add to it some chopped cooked chicken, some chopped ham and a good wodge of grated cheese. Mix together thoroughly, then tip into the pastry case. Now beat your two eggs or your three eggs or however many you need depending on the size of your pie dish with some milk or cream if you have it and some pepper and salt. Pour this over the top of the ingredients on the pastry case, bung in the oven and cook until the egg is JUST SET. The heat of the pastry and other ingredients will carry on cooking it, so fear not.

As you can see, all my recipes include precise measurements and timings.

xrjtg

cooking-mama wrote: »

Im not sure,but i thought Toad in the hole was Yorkshire pudding batter....I cheated and used a packet mix(8pence from Asda)..it was a yorkshire pudding batter mix,I poured it over cooked sausages in the Remoska and the family loved it.

Coincidentally, Yorkshire pudding batter is the same as pancake batter. Which is, as mentioned, flour, salt, egg and milk. Some of the mixes even say "just add egg and milk" which makes you think a bit, but I suppose the downside risk is minimal on 8p.

mardatha

Brilliant thanks !

cooking-mama

Mardartha..heres a link to a Toad in the hole video from Womans own,"good to know recipes"..dunno what its like tho as i havent watched it yet
http://www.goodtoknow.co.uk/recipes/451857/Toad-in-the-hole-3

ceridwen

Maybe google for "Videojug" + "toad in the hole" or whatever other recipe you are trying Mardatha...

Possibly YouTube might have something too.

Dinnae fash thysel' - I've made several batches of scones recently (all from different recipes) and I STILL havent had any of them actually rise (even though the last recipe, at least, actually specified the wholemeal flour I use)....

carriebradshaw

I used to make 'mini toads' in bun/patty tin, it's a lot less time in the oven, chop your sausages in half, put them in the bun tin & in the oven for 5 mins then pour over your batter and cook for another 15 mins