Dr Kitteny Berk likes to eat:
Mac and cheese Recipe (derived from some cookbook)
Spaghetti Bolognese (Authentic)
Spaghetti Bolognese (derived from authentic, but more spicy)
Pizza (basically just dough with hints for stuff I like)
Wendy's-Esque Fried chicken sandwiches[/quote]
Spag Bol
Ingredients:
500g beef mince
2 smallish onions, diced.
100-150ml passata
garlic (to taste)
1 tin chopped tomatoes (drained, saving liquid)
1Tsp ketchup
1tsp Tuong Ot Sriracha
1T worcester sauce
pinch of sugar
small pinch of salt
2 pinches of fresh ground black pepper
small amount of daves insanity sauce (dip a toothpick halfway into sauce)
Cook beef until grey, drain and dicard liquid, put beef onto plate.
saute onions, until translucent, add beef, tomatoes, herbs and garlic, cook on low heat for 10 minutes.
add passata, ketchup, sriracha, half of the worcester sauce, salt and pepper, stir in and cook for 20 minutes.
add remaining worcester sauce, tomato juice if needed, and daves insanity sauce to taste, cook until hunger.
add sugar to taste.
eat.
notes: this is enough for 2 portions, i suggest doubling it and nuking a bowlful when desired (it gets better)
berk also likes to eat:
6-8 cups vegetable oil
1 cup Frank's Original Red Hot Pepper Sauce (or Sriracha or any medium hot (ketchup thick) chilli sauce)
1/3rd cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices
1. Preheat 6-8 cups of oil in a deep fryer (or deep, stable pan) to 350 degrees F . (175C) or put a small piece of bread in once the oil looks hot, if it sizzles, the oil's hot enough)
3. Combine the pepper sauce and water **IF NEEDED** in a small bowl.
4. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.
5. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun.
6. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is breaded.
7. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato.
10. On each of the bottom buns, stack one piece of chicken.
11. Flip the top half of each sandwich onto the bottom half and serve hot.
12. Eat.
Notes:
The chicken will tighten up and go back to being small and high
Don't eat the chicken as soon as it comes out, leave it 5 minutes to allow it to cook on it's own heat, and cool down.
If the chicken isn't Spicy enough for you, sprinkle cayenne pepper over it (and add more to the flour for the next pieces)
The chilli sauce doesn't have so much control over the spiciness of the finished product, but does help, and acts as glue for the flour.
http://www.chilliworld.com/ will sell the sauces you need
(father jack would like to add to this:
I tried this the other day, well a variation of it using ingredients I had and it was very nice.
I just did the chicken bit as part of a meal, rather than the sandwich, ground up some dried fried onion instead of onion powder, used garlic salt, cornflour and ground up some chilli seeds instead of paprika/cayenne. I just fried it in a griddle pan with a splash of oil and it came out fine.
One thing I found when pounding chicken breats with a mallet is that the two fresh ones were fine, but the two I had defrosted in the microwave splattered bits all over the kitchen.)
berk also likes to eat
Mac and cheese:
Serves berk, or 3-4
Preperation:
Cook 2 bowlfulls (ish) of pasta (either macaroni, twirls, or other similar shapes (shells
and the like won't work) Drain and set aside.
3 rashers of back bacon, chopped, fried until crispy
1 onion, chopped. Sauteed in butter with ground pepper until translucent
200g Cheese - grated (edam and red leics works nicely)
1-2tsp mustard (english, not fancy)
1/4-1/2 tsp cayenne pepper
Salt and pepper.
Breadcrumbs (enough to cover your baking dish)
Parmesan cheese (grated, mix with breadcrumbs)
_____________
Bechamel:
50g Butter
50g flour
1pt milk (500ml)
Melt butter in pan over medium heat, Add flour and mix until a paste, cook for a few
minutes without colouring. remove from heat to cool. (ideally, put into fridge on a cold
plate to save time)
Warm milk, gradually add in milk, stiring into the paste until smooth (expect some lumps)
put back onto medium/high heat and stir until simmering.
______________
Add half of the Cheese (mostly edam, some RL) to the bechamel, stirring until combined, add
all above ingredients (apart from pasta)
Mix the pasta into the sauce and stir until combined.
pour into baking dish.
Cover with enough cheese to cover, then sprinkle breadcrumb mixture over, then cover with
remaining cheese.
put under very hot grill until cheese is crisp and breathing.
eat.
once cooled, cut into 2x2" sections using knife, these can be reheated in the microwave for
60 seconds on high
berk also likes to eat:
Burgers,
Stuff:
1lb cow mince
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp ground pepper
1/2tsp salt
Apply mince to clingfilm, fold clingfilm over mince, roll (using a roling pin) until 1/2" (12mm) thick.
Peel back clingfilm add all the seasonisgs, use the clingfilm to fold the mince in half, then roll out to the same size again.
Use pizza cutter or knife to cut the meat into squares (you'll get 6 from 1lb of meat)
Apply square of meat to fryingpan on medium-high.
cook for 3-5 minutes per side. *DO NOT SQUASH THE BURGERS* it may make them sizzle, but that's all the moisture and flavour. *BAD*
once cooked to your preference, add to a burger bun (mayo is good on the bread)
also add any other stuff you like.
eat.
note: also, you can make the meats in advance, and cook them later
and yes, they're not round, this is good.
berk also likes to eat:
Pizza sauce
1 cup Passata
1 onion, chopped
2 rashers of bacon, chopped
2 cloves garlic, chopped
large pinch each of basil and oregano (dried is good)
1 tsp weapons grade BBQ sauce (or ketchup)
squirt of chilli sauce to taste
Simmer the passata to reduce a little.
fry the shit out of onion and bacon, adding garlic towards the end, drain on kitchen roll.
Add bacon etc, herbs and sauces to the passata and simmer a little more.
apply about 1 ladelfull to dough.
______________
Pizza hints:
Put toppings between 2 layers of cheese, this keeps stuff where it should be.
Morrisons is the only supermarket that sells full pepperamioni sticks.
cheap mozzeralla is good, the posh stuff (in wetness) is bad.
Cook any raw toppings (like spicy beefs, sausage, bacon) before putting on the pizza
Use left over raw dough to make garlic bread (recipe below)
(father jack adds:
Some other Pizza ideas, from the pizzas I've made:
Mozzeralla is the ideal cheese for pizza, as it gives that stringy texture when you cut it, but it is a little plain - it can be mixed with other cheeses, like cheddar, but not too much, or the whole topping can slide off when you bite it. berk is absolutely correct about the posh (buffalo) mozarella, you will have a hard time grating such a squidgy lump.
I think he might mean pepperoni, I have seen it in other supermarkets, but there are alternatives, however a lot of them need to be cooked first. One I like is the 6cm-ish diameter Chorizo, and rather than letting them slice it into circles I like to cut about 1cm off, then slice the disc into 1cm sticks and fry them so they have a crispy outside but chewy inside.
A sprinkle of chilli or garlic oil is nice before cooking, as it soaks into the dough as well as the topping.)
_________
garlic bread
get dough into thin round shape
mix 1 tsp of butter and 2-6 cloves of crushed garlic.
put onto half of the dough, then fold the dough over the butter to make a half moon.
cook until food.
eat.
--OR--
just stick oil and garlic onto pizza base.
Mr T. showed berk how to make:
Raspberry fool
100g raspberrys
4-5 teaspoons caster sugar
pint of double cream
mush raspberrys with fork, add sugar. leave.
whip cream until stiff.
add raspberry mix to cream (stir using spoon, not whisk)
eat
berk made some more burgers:
Burger photos/instructions.
Clicky
Things to remember:
The mince should be red or pink, any brown/blue/greyness mean that the mince is a bit old, use it for spag bol, not burgers.
Posh mince, or steak mince can be too lean, and costs more. which is bad.
There's a fucking million ways to make burgers, and people will disagree with it, but it works pretty well.
Normally i'd put the meat on parchment or greaseproof paper, and use clingfilm on top to roll it out.
If you can find a nice sized tin to roll out in, you'll get burgers that're better packed and more even.
cook them for 1-3 mins a side, i usually find 90 secs a side is good for medium rare. YMMV.
berk also likes:
LASAGNA!
This is still an off the shelf (ish) recipe, so i'll just post the link and my notes/suggestions.
http://www.annamariavolpi.com/page49.html
Meat Sauce Notes:
I pretty much doubled the recipe (worked nicely with my mac and cheese pan, once sauce was simmered down to wet bolognese consistency)
Didn't bother with celery.
Used 4-5 tomatos, and one tin of tomatos inc. juice (seeds removed from all) - worked nicely.
Added a leaf (cut up) of basil just after the tomatos went in, and another just before baking. - gives some extra flavour over the standard recipe.
Also i'd suggest making this in advance, it'll do better with some age on it.*
*Also, if you make a load, you'll be good to throw pasta into it for eating, or treating as spag bol.
White Sauce notes:
Cook this just before you need it.
I did not double this recipe.
Overall Notes:
Going by the numbers, you'll get through a whole wedge of parmesan (parmigiano reggiano) on this recipe. i used far less between the layers (just a light scattering) and it worked out great. (this'll save you a few quid, and a kitchen smelling of wet sock)
I just used the big (4x7" i think) fresh lasagne pasta sheets from tesco - wouldn't touch the dried stuff with a stick.
Next time i'll probably keep the meat sauce a little wetter, and double the white sauce.
friznit likes to eat:
Scrambled Eggs and Bacon on Toast
4 Rashers of Bacon (Unsmoked)
4 Large Eggs
2 Pieces of Bread
Chop the bacon and stick it in a saucepan with a little oil. Cook till, erm, cooked.
Beat the eggs to within an inch of there lives in a suitable bowl shaped device. Using a fork is a perfectly viable option. Add a little salt and pepper.
At this point, stick the bread in a nearby toaster, remembering to activate the device so the bread becomes toast in the foreseeable future.
Dump whisked eggs into saucepan with bacon and using a wooden spoon keep scraping at pan to stop egg sticking. This has the effect of scrambling the eggs at the same time and is quite compelling narf (use of indefinite article is optional in this phase).
Once eggs no longer look like afterbirth, empty content onto toast.
Eat.
Easy on the washing up too. And the real bonus is that this recipe can be tweaked easly by removing the eggs and bacon and adding cheese to make Cheese on Toast or remove it all to just have Toast. Flexible, eh?
Father Jack likes to eat:
Toss 150g straight to wok Udon noodles in olive oil, Kikkoman and oyster sauce for a minute or so (v. high heat in wok, meaning oil is smoking before anything else goes in)
Add 100g Tuna steak in brine, mostly drained
Add small tin of barbecue beans
Stir through until hot, can leave it to brown slightly but will stick if not careful
Put on a plate and eat with fingers while watching spanish football
Father jack would like to forget:
I watched the one about beef jerky and will give it a go sometime.
An attempt I made in 2003 was less than successful.
Father jack threw up:
Greek Geek - Cheese Pie 2
A while back I posted a link to a recipe in a BF2 thread (where else?) which I'll replicate here:
Anyway the results are here: http://www.flickr.com/photos/29949792@N ... 116018785/(Greek) Cheese pie - (Tyropita)
INGREDIENTS
* 1/2 kilo / 1 pound of feta cheese, either whole or in pieces
* Four tablespoons butter or margarine
* 6 eggs (or 3 eggs)
* 1/2 cup chopped parsley
* Pastry called filo composed of very thin pastry sheets (can be found at specialist delis in North America or Frozen in Europe
* 3 cups of white bechamel sauce (optional)
* Salt, pepper, nutmeg
METHOD
This dish can be done in triangle sized chunks. After you butter the fillo and you put the filling in it, fold it in single triangles and place them on the oven dish.
Crush the Feta to a paste, add the bechamel sauce, and the eggs, while stiring well. Add the salt, pepper and nutmeg. Line the baking pan with oil, and then place about 6-10 sheets of filo, buttering them on each side. Pour the batter and flatten with a spatula. Then continue with the rest of the filo sheets (should be about 20-25 in a package). Trim the edges and with a sharp knife, outline the serving squares on the top sheet (you dont have to actually cut them, just press the knife on the top surface to mark them - they should be about 2 inche squares (5 cm). Bake in a moderate oven for about 30 minutes, or until the top sheet is dark brown. Now cut the squares you marked earlier and serve, after letting it cool a little.
As before - Method 1 was by the book, and Method 2 was an attempted time-saving/lazy method: I just used rectangular sheets instead of making the triangles and slopped all the ingredients into one layer.
Method 1 was by far the winner, but the dish was a bit bland - more like a cheesy omelette than a cheese pie and needed ketchup to make it interesting.
My search continues for the Ultimate Cheese Pie...
Father Jack also likes to eat:
Hot Tamales
Influenced by the sweetie version that arrived today with my monthly pop order, I did a bit of investigation and found:
Recipe: http://www.sonofthesouth.net/tamales/
Ingredient Supplier: http://www.coolchile.co.uk/Merchant2/me ... ry_Code=D3
Anyone have any experience with this intriguing foodstuff?
Spoodie likes to eat:
Cheese on Toast
2 x Slices of medium cut bread
1 x Block of strong British mature chedder
Worcester sauce
Black pepper
1. Slice cheese 2-3mm in thickness.
2. Toast one side of the bread under the grill until it is starting to brown then flip the bread over.
3. Toast the other side of the bread until golden brown and then remove from grill.
4. Place the sliced cheese on the less toasted side of the bread making sure the whole surface is covered and avoiding overlaps.
5. Apply a sprinkling of Worcester sauce as evenly as possible.
6. Grind a small amount of black pepper on top of that.
7. Put back under grill until cheese has melted and starts to become hard again.
8. Serve with your favourite table sauce.
Nickface likes to eat:
GENERAL NICKFACES’S CHICKEN
1 large egg, beaten
1/4 teaspoon salt
Some black and white pepper
Cornstarch for dusting chicken pieces
About 3-4 boneless chicken breasts
For the sauce
2 1/2 tablespoons soy sauce
1 teaspoon minced garlic
1 tablespoon ginger
2 tablespoons hoisin sauce
3 teaspoons sugar
3 teaspoons Chinese white rice vinegar
1 1/2 teaspoons dry sherry
1 tablespoon cornstarch, for dusting
You will also need a generous amount of oil for deep frying.
Take the egg, salt and pepper and mix it together in a large bowl. Cut the chicken breasts up into bite sided chunks and add it to the mixture, make sure all the pieces are coated, and set aside.
Mix together all the ingredients for the sauce. Set that aside.
In a wok or other large frying pan, put in some oil and heat it to frying temperature. Take the bits of chicken that are covered in egg and dust them with cornstarch and deep fry them. Continue to do this until they are all fried a nice golden brown.
Empty the grease from your pan, and readd the chicken pieces. Making sure everything is once again heated, take the bowl of sauce and cover the chicken and mix is around until all pieces are covered.
Serve and enjoy.
he also enjoys:
Nickface's Chicken Fried Rice (goes well with General Nickface's Chicken)
Serves 3, or 4 - 6 as part of a meal
Ingredients
4 Cups of Rice
8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
2 eggs (more if desired)
1 medium onion, diced
1 green onion, diced
Also add whatever things you like in your rice (peas, carrots, etc).
Seasonings (Add according to taste)
Soy Sauce
salt
pepper
Oil for frying
Directions
Beat the eggs lightly. Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green onions.
Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt and, pepper. Mix all ingredients and blend thoroughly.
Amblin likes to eat:
My chilli recipe with fail safe rice:
Utensils:
1 sharp knife,
1 fish slice,
Wide, deep frying pan,
Pan for rice,
Baking tray,
Plates.
Ingredients:
1 pack Tesco finest beef steak mince (English or Scottish, doesn't matter),
2 medium heat red chillies,
1 clove garlic,
1 can red kidney beans in water,
2 cans chopped tomatoes,
1 large or 2 small onions,
1 pack Tesco button mushrooms,
Olive Oil,
Hot Chilli Powder to taste (takes practice!),
Pinch dried basil,
Pinch dried oregano,
Pinch dried mixed herbs,
Basmati rice in sufficient quantity.
Preperation:
Chop the onions (diced) and mushrooms (thinly sliced) and put aside.
Unwrap, crush and chop the garlic.
De-seed and finely chop the chillies.
Cooking:
Heat the oil in the pan and add the mince, fry until its all cooked, keeping the heat high.
Add in the onions and saute.
Throw in the chopped chillies, dried spice and herbs, frying for a few more minutes on a lower heat.
Add in the garlic, frying until its cooked.
Pour on both cans of tomatoes before the garlic starts to burn!
Stir and leave to simmer for around 20 minutes under cover.
Stir regularly.
Drain the juice from the kidney beans and rinse them through before adding them and the mushrooms to the simmering sauce.
Simmer for 20 to 40 minutes (depending on how Eve is going).
The rice:
Preheat oven to Gas Mark 4 or around 150 degrees Centrigrade.
Boil a kettle of water and pour it over the rice in a deep pan, cover and get to boiling. Then simmer until the rice is cooked.
Pour the cooked rice into a colander and rinse under warm or boiling water. Then put the rice in a baking tray, smooth over with a fish slice and put in the oven for ten minutes.
Remove the rice, use the fish slice to move it around the tray, scraping the stuck rice off the sides of the tray.
Put back into the oven for another 7-10 minutes.
Serve! (Does anything between one and six people this meal!)
Oh, and immediately start the baking tray and frying pan to soak in the sink or they'll be a nightmare to clean. And invite me round!
Wiggy likes to eat:
Right seeing as you lot don't know how to make omelettes, here's Wiggy's Dad's recipe.
3 eggs (large)
a frying pan (preferably non-stick)
some milk
some ham, cheese, mushrooms, mixed herbs, bacon (smoked or unsmoked, depending on taste)
Beat eggs in a measuring jug, see how much you have in there then add half as much milk to it. (i.e. 2 parts egg, 1 part milk)
Get a frying pan and put a small amount of oil in the bottom, on full heat. If you have mushrooms and bacon, get them in and fry them up until they look cooked. Add your herbs to the egg mixture, stir, then immediately whack it all in the pan. Start moving it around straight away, otherwise it'll all stick horribly to the pan and burn.
As soon as it starts to coagulate, add the ham and move the pan around some more to mix it up. Make sure you keep sticking your spatula in around the edges to make sure it ain't sticking. Don't worry about the bottom, it'll sort itself out.
As the top starts to solidify, flip the whole thing over with your spatula. Don't worry, your omelette should be quite thick, so it shouldn't break. Wiggy does not take any responsibility for omelette breakage
Give it 2 minutes, then flip it back over again to check it looks cooked. If it does, pop it on a plate, and grate some cheese over it. The technical amount here is 'a shitload'. Fold in half. Eat.
If you're faaabulous and like side salads, you can do that too. Just make sure you prepare it before you start cooking.
Woo Elephant Yeah likes to eat:
For example I like to stick (Z0mGWtF)BBQ or Chilli Sauce in with Heinz beans sometimes just to give a bit more flavour/kick.
This works out a lot cheaper than buying say Heinz BBQ Beans, plus you can put in as much as you want to get the required effect.
Another thing worth noting is herbs/spices.
When you're next at the supermarket, grab some of these http://www.schwartz.co.uk/productlanding.cfm and experiment by putting say Italian Herbs on your cheese and toast. This really is FTW! (especially if you don't like Worcestershire Sauce)
Also, a great thing to do sometimes is try random foodstuffs together if you think that they migth possibly go together.
My favourite (allthough not that random when you think about it) is having melted cheese on crumpets. This only takes 2 minutes tops to make, and is frankly awesome Cheese
Another favourite (but requires more time) is buying some of those part baked rolls at the supermarket, and a tube of tomato puree, and making up your own french bread pizza.
Cut the roll in half, smear on the puree, grate on some cheese, add what you like to it (avoid uncooked meat as it may not cook in time) and stick it in the oven as you would if you were just going to bake it. (usually around 7-10 mins)
So my only tip would be to think about chucking spices, herbs, sauces etc into a meal to make it different, allthough admittedly I don't do this often enough myself.
mrbobbins likes to eat:
Asian Style BBQ Sauce for Marinading, No measures cos I just chucked it in
Equal amounts of Sweet Soy Sauce and Salty Soy Sauce (Kecap Manis and Kecap Asin)
Bung in enough tomato puree so that it's quite thick when you mix it all up
Some random herbs, I used a couple of shakes of mixed herds
Add a bit of Chinese 5 spice seasoning, maybe about the same as mixed herbs
Add some finely chopped garlic and black pepper to taste
Mix all up good n proper then marinade your meat in it, I did salmon and Chicken, both were pretty good
cashy likes to eat:
them pasta sheets
white lasagne sauce
red lasagne sauce
mince meats
bacons
onion
cheeses
cane trader black rum
diet coke
fry 1 bacons, chop it up good, fry one meats, chop one onion, fry it not so good, mix all together with red sauces, layer red/pasta/white/pasta/etc till desired tower is created. sprinkle a teeny amount of cheese on top, place in ovens and keep going till the thing says about 10mins left to eats time. take out, place amazing amount of cheeses ontop and as many rashers of bacon lined up as you can fit (but dont overlap). place back for remaining 10mins, take out, smell, eat, mix rum with coke and get fucking hammered
cashy got drunk and made pizza:
http://www.flickr.com/photos/39835304@N ... 103947205/
halus likes to eat:
PPPPIIIIIIZZZAAA DDDDOOUUUGGGHHHH!!! Smile Pie
2 packets of instant yeast
2 pinches sugar (1/4 tsp)
1 cup warm water (235ml)
12oz hard (bread) flour
2 T Olive oil
1 tsp salt
combine yeast, sugar and water in a jug let sit for 10 mins. (this kind of yeast does not require this step, but we still do it)
Put flour into mixing bowl, making a well in the centre, add salt, oil and
yeast mixture.
using a spoon, gradually pull the dry ingredients into the wet to for a
sticky, loose dough. it helps to have a rubber or silicone spatula for this.
have flour available to get the dough velvety, and to dust your hands and worktop. we're talking up to a cup of flour depending on the humidity in the room.
once it's possible to work the dough with hands, turn out onto floured
surface and knead for 10 mins, adding flour as needed to keep from sticking.
form into a nice ball, put it into a lightly oiled bowl cover with a moist towel for 1
hour.
form into crust by flattening ball into a plump disc by pressing down on it, then, using thumbs and starting at the middle of the disc, turning it like a steering wheel. it will start to droop if you go too slow, so it may be easier to make 2 smaller discs/pizzas until you are good at working the dough.
put onto a pizza pan/stone of your choice. we use on with holes in it sprinkled with corn meal.
if cooking the crust to top later, cook for 5 mins at high temp
if you are cooking the dough with toppings at the same time, put it in for about (you ought to babysit it the whole time really) 15 minutes at around 230 degrees c.
dog pants likes to eat:
Mrs Pants' chicken and chorizo kebabs. My current favourite!
Requires:
4 chicken breasts
2 packets of chorizo
salad and stuff
Do it like this:
Cut the chicken up into kebab-sized pieces. Put onto kebab skewers, alternating them with pieces of chorizo. We double them up and fold them over as it seems to stop them getting too burnt.
Stick under the grill until the chicken is cooked. The chorizo's already cooked you see.
Pull it out when it looks like this:
Stick it on a nice plate with some salad. The salad stops you getting fat. Fact.
Roman Totale likes to eat:
Potato and Onion Tart
Ingredients:
375g ready rolled shortcrust pastry
2 tbsp olive oil
1lb onions thinly sliced
2 garlic cloves, crushed
3 tbsp fresh thyme leaves
1lb 10oz floury potatoes, peeled and thickly sliced
2 eggs
200ml carton creme fraiche
2 tbsp wholegrain mustard
Directions:
Use pastry to line base and sides of a swiss roll tin (about 23 x 33cm). Heat oil in large pan and fry onions until caramelised, stir in garlic and most of the thyme, cook for a further 2 minutes. Scatter half the onions into the pastry case
Parboil the potatoes in salted boiling water for 4 - 5 mins. Drain well and arrange in the case. Scatter over remaining onions.
Beat together the eggs, creme fraiche and mustard. Season well and pour over the potaotes in the pastry case. Scatter over remaining thyme and bake tart for 20 mins at 220C until the filling has set and is golden.
Roman Totale also likes to eat:
Chocolate Brownies
Ingredients:
5oz butter, chopped
4oz dark chocolate, chopped
3 eggs, lightly beaten
12oz caster sugar
1 teaspoon vanilla essence
4oz plain flour
1oz cocoa powder
icing sugar to dust
Directions:
Grease a 20cm/8inch square tin with oil or melted butter. Line the base with baking paper, extending over two sides (helps you to lift it out when it's done)
Melt the chocolate and the butter together in a bowl (best way to melt chocolate for cooking is to put it in a heat proof bowl over a pan of boiling water. Don't let the bowl touch the water)
Whisk the eggs, sugar and vanilla together in a large bowl. Add the melted chocolate/butter mix and whisk together. Stir in combined sifted flour and cocoa powder. Do not overbeat.
Pour into the tin and bake for 40 mins at 180C. Leave to cool in the tin. Lift out, cut into squares and dust with icing sugar. Or you can just serve it in dishes as a chocolate fudge cake type thing. With custard.
Lateralus likes CAEK!
Here is how I made my CAEK!
For those of you who want to make it, this is how.
Ingredients
CAEK
350g unsalted butter, plus extra for greasing
350g golden castor sugar
45ml Poppy Seeds
20ml finely grated lemon rind
70g Decent lemon curd
6 eggs, separated
120ml semi-skimmed milk
350g self-raising flour
Icing sugar to decorate
Filling
150g Decent Lemon Curd
150ml Double cream, whipped
How to maek CAEK
Chose CD (I went with Appetite for destruction, but anything you like will do)
Put CD into CD player
Start to play CD
Preheat oven to 180C
Butter and lightly flour two 23cm spring-form CAEK tins
Cream together the butter and sugar until light and fluffy
Add the poppy seeds, lemon rind, lemon curd and egg yolks and beat well
Add milk and mix in
Fold in the flour until combined
Whisk the egg whites until they form soft peaks (use an electric hand-held jobbie, or at least one like in my pic - doing it with a normal hand-whisk takes ages)
Fold egg whites into CAEK mixture until combined
Divide mixture between the two tins and bake for about 45 mins (should be dark golden brown when done, and a skewer into the middle should come out clean)
CD ends, chose new CD.
Leave CAEKs to cool in tins for 5 mins, then remove and leave to cool completely on a wire rack
Spread the lemon curd onto the CAEK, and spoon the whipped cream on top of that
Gently push second CAEK on top, dust with Icing sugar (if you can be bothered)
EAT CAEK
Here is the making in picture form:
! could be a nice little 5punk fundraiser!
