Dr Gloom 21924 Posted March 7, 2011 Share Posted March 7, 2011 Nowt better than leftover curry. I quite like it cold too, especially when I'm hungover Link to comment Share on other sites More sharing options...
Jill 0 Posted March 7, 2011 Share Posted March 7, 2011 Bolognese tonight. Well, I made it yesterday but it tastes better the next day anyway. It really does. I've made it a few times lately and it's always gorgeous the next day, mind said next day usually involves me being out and about for ages so I'm starving when I heat it up which probably counts for a lot. Link to comment Share on other sites More sharing options...
Idioteque 0 Posted March 7, 2011 Share Posted March 7, 2011 Alot of food tastes better afterwards, always find roast dinners do when they're microwaved Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted March 8, 2011 Share Posted March 8, 2011 So what did everyone have in their pancakes? Went for mature cheddar and mango chutney meself. Lush! Link to comment Share on other sites More sharing options...
Idioteque 0 Posted March 8, 2011 Share Posted March 8, 2011 I think all of you are mad, pancakes are a dessert Link to comment Share on other sites More sharing options...
Meenzer 15531 Posted March 9, 2011 Share Posted March 9, 2011 Biscuits for breakfast? What's next? Marmalade for lunch? Link to comment Share on other sites More sharing options...
heatonlass95 0 Posted March 9, 2011 Share Posted March 9, 2011 I think all of you are mad, pancakes are a dessert i had cheese on mine Link to comment Share on other sites More sharing options...
Guest alex Posted March 9, 2011 Share Posted March 9, 2011 I think all of you are mad, pancakes are a dessert They aren't sweet though, are they? It's just what you traditional add to them on pancake day in this country is. It's more or less the same recipe as a Yorkshire pudding. Madness Link to comment Share on other sites More sharing options...
Dr Gloom 21924 Posted March 9, 2011 Share Posted March 9, 2011 english pancakes are more like crepes anyway really, which are usually served savoury with cheese or ham. i prefer american style fat pancakes with butter and maple syrup if they're going to be sweet Link to comment Share on other sites More sharing options...
Guest alex Posted March 9, 2011 Share Posted March 9, 2011 Also, Crespoline Fiorentina is very nice. Link to comment Share on other sites More sharing options...
Barney 0 Posted March 9, 2011 Share Posted March 9, 2011 I dislike pancakes. The Jamie Oliver ones with apple or pear with cinnamon added are nice though. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted March 9, 2011 Share Posted March 9, 2011 They come from France, you take your chance, pancakes, pancakes. Link to comment Share on other sites More sharing options...
Ayatollah Hermione 13869 Posted March 9, 2011 Share Posted March 9, 2011 I had a Fernando Pancake, I divvint knaa his proper name Link to comment Share on other sites More sharing options...
The Fish 10857 Posted March 9, 2011 Share Posted March 9, 2011 I had a Fernando Pancake, I divvint knaa his proper name Link to comment Share on other sites More sharing options...
LeazesMag 0 Posted March 9, 2011 Share Posted March 9, 2011 Bolognese tonight. Well, I made it yesterday but it tastes better the next day anyway. lots of dishes taste better the next day, including curry. Might have a chinese one this week. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 Basic bread recipe This will make go in a 2lb loaf tin, or about 1/3rd will do a pizza base depending on size. 500g flour - strong white (can fuck about with different flours/ratios when you're confident) 2tsp salt 7g (one sachet) easy yeast Optional but delicious - 2 tsps rosemary - ground to near dust in a pestle and mortar. Mix these dry ingredients well, make hole in middle. Turn your oven on to lowest setting (~40C) Grab a jug and pour in 300ml tepid/warm water. to this add 2 tablespoons of olive oil. whisk together. Pour into hole in flour and mix. Kneed for 5-10 minutes. dough should be smooth and not sticky, if it is add a little flour and keep needing. Shape into loaf or pizza or baps or whatever onto lightly oiled vessel Place in oven. Go on TT for 30 minutes, give Kev some shit. For bread - Remove from oven, turn oven up to 220/200fan Dust with flour Place in oven when hot. 25 minutes later remove, tip out and tap bottom - sounds hollow - cooked, not hollow give it 5 more minutes For pizza - Turn oven to max - ~250C for me. Sauce it up, layer it up Cook for about 12 minutes. Enjoy edit: I don't fuck about knocking it back, but Ant's is about the same. Going to have a bash at making some of the kids a pizza tonight so Ive just been re-reading the various recipes. Your and Ants look about the same, however he adds sugar and you dont and I think you add more salt than him????? The main question is that And refers to knocking back and you say you dont do it. Now as much as I'd love this to mean having a few sherries while cooking, I assume its something different. Can someone explain? Link to comment Share on other sites More sharing options...
Guest alex Posted March 9, 2011 Share Posted March 9, 2011 You basically knock the air out of your risen dough. Videojug is good for demos on stuff like this rather than just reading how to do it. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 the results! My other query looking at this, is it getting cooked twice. IE so long with the cake circle on and then that taken off and backing in with the ingredients on. Also what are people smothering the base with, is it just tomato puree? Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 You basically knock the air out of your risen dough. Videojug is good for demos on stuff like this rather than just reading how to do it. Cheers I'll have a look. Does needing not take the air out? Link to comment Share on other sites More sharing options...
Guest alex Posted March 9, 2011 Share Posted March 9, 2011 the results! My other query looking at this, is it getting cooked twice. IE so long with the cake circle on and then that taken off and backing in with the ingredients on. Also what are people smothering the base with, is it just tomato puree? No, you eat the inside of the cake tin. Link to comment Share on other sites More sharing options...
Guest alex Posted March 9, 2011 Share Posted March 9, 2011 You basically knock the air out of your risen dough. Videojug is good for demos on stuff like this rather than just reading how to do it. Cheers I'll have a look. Does needing not take the air out? When the dough proves (rises) bubbles form. Knocking back gets rid of them. It's (more or less) just kneading the dough again for a short time. Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 the results! My other query looking at this, is it getting cooked twice. IE so long with the cake circle on and then that taken off and backing in with the ingredients on. Also what are people smothering the base with, is it just tomato puree? No, you eat the inside of the cake tin. Theres always one Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 it's getting cooked twice but when it's in with the cake tin base on it's only in for say 5 mins or so enough to give the base a head start basically, have your stuff ready to go on it, take it out lob in on and put it back in Cheers Link to comment Share on other sites More sharing options...
Christmas Tree 4725 Posted March 9, 2011 Share Posted March 9, 2011 it's getting cooked twice but when it's in with the cake tin base on it's only in for say 5 mins or so enough to give the base a head start basically, have your stuff ready to go on it, take it out lob in on and put it back in For how long??????? 12 minutes or 7 minutes after the initial 5........Burning smell coming from CT's kitchen . Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted March 9, 2011 Share Posted March 9, 2011 Going to try to make a strawberry & chilli jam. If it's any good I'll hoy the recipe up here. ...I've never made jam before, but I can do red onion marmelade (which is out of this world may I add). Link to comment Share on other sites More sharing options...
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