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

mardatha

Well, I dont usually like sausages at all, but I found I loved Costcos carmelised onions ones, and got 2 packs. So I was just wanting to try different saus recipes and that is the one that most people seem to do. Plus I found some pkts of batter mix in the back of the cupboard.
Probly been there since the Crimean war though...I'll try it on the RV first.

Allegra

Mardatha, check out Weezl's site - the onion tart from Option 1 is a quiche that is certainly not hard nor flat, and if onions are not your thing, just swap them for summat else - and there's a toad in the hole recipe in the Christmas planner.

I can't help with the oatcakes I'm afraid though, never made them, although now I want to

mardatha

Brilliant ta. I love onions !

Gigervamp

xrjtg wrote: »

Toad in the hole is pancake batter poured over nearly cooked sausages then back in the oven until done.

I've tried to make (Staffordshire) oatcakes, but the result wasn't very good. I can be of even less help with quiche.

Staffordshire oatcakes are a completely different beast to Scottish oatcakes.

Scottish oatcakes are really easy to make as they are just oatmeal, a bit of salt and a bit of fat and water. Rolled out then either cooked on a girdle or baked in the oven.

pelirocco

Yorkshire batter mix is a doddle if you you measure everything . Break the number of eggs into a measuring jug , note how far up they come , then measure out the same amount of flour and milk , whisk , leave , and make sure your pour into a very hot tin / fat .

Quiche works so much better if you use cream instead of milk , and as another poster said take out of oven while it still has a wobble in the middle

jackieglasgow

Ceridwen, scones shouldn't really rise, the chemical compostion isn't right for a rise, the raising agents are really there to make them lighter. The secret to a good thick scone is to cut it good and thick before baking, it should be almost the size you want it before cooking. HTH x

FelinePrincess

Hi,

Hoping someone can give me some advise what size casserole dish I should buy? It's only my and my partner but when cooking I tend to cook extra (usually enough for 4) and use leftovers next day or freeze so I would like it big enough to continue doing that. Any thoughts?

Thanks!

FelinePrincess

Agree with JulieGeorgina that batter mixes seem very pointless when you only need very basic ingredients and it's pretty much fool-proof. I put the flour, eggs and some of the milk in the bowl, give it a very quick mix with a fork then use electric blender on it before adding the rest of the milk so not effort is required

Pink.

Hi mardatha,

These threads have lots of tips that may help:

Quiche ideas recipes and questions

Try the real thing after pancake day...... Staffordshire oatcakes

anyone got a good recipe for toad-in-the-hole ?

Pink

mardatha

It was Scottish oatcakes I meant , never heard of the other kind sorry. I buy a ton of Nairns oatcakes a week and fancied making my own, somebody on here mentioned it but I cannot mind who it was.
Reason for the very un-OS packet batter is that I've got some lying around and want to use it up
I think with the quiche I have been leaving them in the oven too long, no wobble lol. I like quiche so will try again with weezle's onion one.