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Gemmill
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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.

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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 :lol:

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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

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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.

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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?

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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.

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the results!

 

 

IMG_0363-1.JPG

 

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?

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the results!

 

 

IMG_0363-1.JPG

 

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.

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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.

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the results!

 

 

IMG_0363-1.JPG

 

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 :lol:

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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

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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 . :lol:

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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). :lol:

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