Recipes NOT to be repeated!!

Emuchops

I made Delias Sausage rolls at Christmas-using her quick flaky pastry recipe to the letter ie freezing and grating the butter etc. When i checked them in the oven they were virtually floating on the melted buter-I drained it off and carried on. I had to drain the tin about 3 times before they were cooked -in true OS we ate them but they tasted "cheesy" and were rock hard...v annoying.

jordylass

I've given up with Jamie O recipes, tried to follow the plan for our Christmas lunch, and the parboiled veg was just much when it roasted. I ended up quickly boiling some potatoes and throwing them in the chip pan, (they were lovely).
I've done a few of Nigella's and they always work well. Also have a book 'Just Like Mother Used to Make' and that is unfailing as well as everything I try from the collection of Ainsley Harriot books I have.
I'm not a very good cook, and have to follow the recipe, I have to curb any inspirational ideas I have as they always ruin it.

mumoftwins

This New Years Eve we had an Italian night as I was cooking for I-T's Dad and sister. So I set to on making a homemade lasagne. All was going well and I put in 7 large garlic cloves - well, they're Italian and we all love garlic - the lasagne wasn't a disaster with anyyone apart from Dad who said there wasn't enough garlic in it!! He is 92yrs old and his taste buds have gone - bless his cotton socks!

We reeked of garlic for days :rotfl:

rog2

mumoftwins wrote: »

We reeked of garlic for days :rotfl:

But I bet you weren't troubled by vampires. :rotfl: :rotfl:

moanymoany

This is such a funny thread, I've laughed so much!

Triker, you reminded me of a Christmas turkey I was looking at and wondering out loud if it was cooked. Well put it this way - said dh - any longer and it won't be a Christmas dinner we celebrate, but a cremation!

I loved the 'his eyes narrowing' clearly experience was giving him a dig in the ribs...

Skint_Catt

YUM Garlic! :rotfl:

ampersand

rog2 wrote: »

But I bet you weren't troubled by vampires. :rotfl: :rotfl:

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.......anyBODY in mind, rog?

ampersand

Right - in the hope this is NOT a disaster - and I've promised moanymoany to post it here:
from the Edmonds Microwave Cookery Book, 1989, ISBN 0-908676-47-6
PUMPKIN AND HAM CASSEROLE

About(my sort of recipe)375gm butternut pumpkin
1 ham steak
1/2 cup finely chopped spring onions
1 cup grated cheese
freshly ground black pepper
1/2cup cream or milk
Paprika
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De-seed and skin pumpkin; slice thinly. Arrange half on a shallow microwave dish. Dice the ham and spoon half, the spring onion and half the cheese on top. Repeat with rem. ham and cheese. Season, pour cream on top.
Elevate(Didn't bother as was ignorant of meaning in m/w-speak)cook on 100% high power for about 10 mins, or till tender. Garnish with paprika.

Now, I continually graduate from the Lateral Thinking School of Cuisine and fiddle about with what I have.
Do the same - it's a lovely dish every time and very mser, in view of limited cooking time.
I've used sliced ham, ordinary onion, ditto pumpkin - added flatleaf parsley etc.etc.
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daydreambeliever, this is for youhoo

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Toad In the Hole: needs to be done in a tin.

First, heat your oven to 250C/475F.

4oz=125gms flour / 1/2tsp salt / 2 eggs(she says one, but always make Yorkshires, etc with 2) about 1/2 pt=225ish mls milk.
People argue about putting in the flour, or the egg, first.
They also argue about leaving the mixture to stand.
Do whatever you like - they both work (I put the eggs into the flour and measure v. little - it's an eyeball thing which you'll soon acquire).

Your mixture needs to be of pouring cream consistency(THIS YOU'LL COME TO BY EXPERIENCE - HOW ABOUT THINNED PAINT AS A PARALLEL?)
Heat a dollop(be accurate about this though:rolleyes: )of good dripping - anything you have left from a roast, lard, duck/goose/pork fat in a shallow pan, roughly 8"x10"(20cms x 25cms). Use any tin, it just doesn't matter, so long as the batter has room to run around the sausages and rise up.

Put 1lb sausages in for 5 minutes (SKINNED OR PRICKED IF YOU WANT - AGAIN, IT DOESN'T MATTER), then take the dish out and quickly pour your batter over everything.

Back in the oven it goes(close the door gently) and leave for 10 mins, then reduce heat to 220c/425F for another 30 mins, or until batter is cooked.
It will be well-risen, brown, hollow inside, without any soggy, uncooked layers.

Cabbage with apple(cook whole cabbage and peeled apple quickly - m/w-able - then slash all with 2 knives, working in butter and black pepper) is a delicious accompaniment and good gravy is mandatory.

mrstreacle

Emuchops wrote: »

I made Delias Sausage rolls at Christmas-using her quick flaky pastry recipe to the letter ie freezing and grating the butter etc. When i checked them in the oven they were virtually floating on the melted buter-I drained it off and carried on. I had to drain the tin about 3 times before they were cooked -in true OS we ate them but they tasted "cheesy" and were rock hard...v annoying.

Same thing happened to me when I did her veggy ones, so I use a different recipe for the flaky pastry now and it turns out fine with that one.

ampersand

I can and will make various pastries, but nothing can compete with loading up across Channel for Intermarch!'s own Top Budget brand, short and puff(bris!e and feuillet!e)at apx. 22-25p per ready-rollled circle. It cooks beautifully and you can always butter it a little more, then re-roll if you want.