Man of Honour
Calm down or you'll have to wash the plates.
Cooking with skippy2421 (yup another cooking thread but this one is to be updated weekly)
- Thread starter skippy2421
- Start date
Calm down or you'll have to wash the plates.
OP, give the old el paso enchilladas a bash. They're pretty tasty.
What I do thought is by the sachets individually as opposed to the box, then head to the bread section in the supermarket and buy the cheapest wraps you can find. Is usually about a £1 or so cheaper than buying the full Old El Paso kit boxes.
What I do thought is by the sachets individually as opposed to the box, then head to the bread section in the supermarket and buy the cheapest wraps you can find. Is usually about a £1 or so cheaper than buying the full Old El Paso kit boxes.
![[TW]Sponge](/styles/overclockers/avatars/6.png){kind=avatar}
Soldato
Yup, you can often grab 8 of the massive wraps for 80p sometimes in Morrisons, 60p for the sachets, sorted!
Sachets of flavouring aren't necessary either, by all means get one the first time but if you take a look at the ingredients all it is is some spices and salt. So you'll save yourself the cost by buying some cummin, chilli powder, paprika etc. and just using a teaspoon of each when you do your enchilladas/tacos/fajitas and you can use the rest for other things too.
Soldato
Is your camera broken? There doesn't appear to be any depth of field at all...
Soldato
I want to make Singapore noodles tonight. Where's your guide 
Caporegime
Oi you cheeky sod, that's my missus, don't hate because she has bigger arms than your weedy things
Oops LOL.
Still I bet she has good stamina with those tree trunks
.
Soldato
LOL
Soldato
Heat a yorkshire/muffin tray with a little veg oil or lard in each well to 220c. Pour the batter into each well and stick it back in the oven.
Give it 20-25 minutes but don't open the oven to check for at least the first 15.
If you have any left over, it's nice with treacle
Top tip for yorkshires is to put the muffin trays into the over after it has heated up to 220c, then leave the oil/lard (lard is better) for a good 10+ minutes before putting in the mixture.
This will solve most of the issues with poor rising examples!
Associate
No mash?!
I'm BACK!!!!!!!!
Right going to apologise in advance for the lack of photos in some of the recipes to come, we had a bit of a lovers tiff in the middle and photos were forgotten about. Next week will be better.
Lot's to come but let's start with........................
Chocolate biscuits with soft chocolate centres
Great biscuits, very easy to make and take almost no time at all.
Ingredients:
140g butter
140g caster sugar
2 egg yolks
255g self-raising flour
30g cocoa powder
chocolate with lots of small squares i.e dairy milk (can be milk, white or plain chocolate, whichever floats your boat)
Grease a large baking sheet.
Cream the butter and sugar together.Beat in the egg yolks, then add the flour and cocoa powder to make a dough.
Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC.
On a lightly floured surface, roll about a third of the dough out thinly, Then cut out as many biscuits as you like using small circular cutter. Put these in a tray and place a chunk of chocolate on top then with the remaining dough roll out and cut out slightly larger circles and place on top, pushing the edges down. (no pictures unfortunately)
Pop into the oven for 10 minutes and this is the result:
These were absolutely gorgeous, the 24 we had lasted less than 2 days. Best eaten warm when the chocolate in the centre is melted but even when they're cold they're lovely and the chocolate in the centre remains rather soft.
Right going to apologise in advance for the lack of photos in some of the recipes to come, we had a bit of a lovers tiff in the middle and photos were forgotten about. Next week will be better.
Lot's to come but let's start with........................
Chocolate biscuits with soft chocolate centres
Great biscuits, very easy to make and take almost no time at all.
Ingredients:
140g butter
140g caster sugar
2 egg yolks
255g self-raising flour
30g cocoa powder
chocolate with lots of small squares i.e dairy milk (can be milk, white or plain chocolate, whichever floats your boat)
Grease a large baking sheet.
Cream the butter and sugar together.Beat in the egg yolks, then add the flour and cocoa powder to make a dough.
Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC.
On a lightly floured surface, roll about a third of the dough out thinly, Then cut out as many biscuits as you like using small circular cutter. Put these in a tray and place a chunk of chocolate on top then with the remaining dough roll out and cut out slightly larger circles and place on top, pushing the edges down. (no pictures unfortunately)
Pop into the oven for 10 minutes and this is the result:
These were absolutely gorgeous, the 24 we had lasted less than 2 days. Best eaten warm when the chocolate in the centre is melted but even when they're cold they're lovely and the chocolate in the centre remains rather soft.
Associate
Why are they so much darker in the last picture?
I, for one, blame the lack of DoF in the photographs. It makes the image too clear and easy to see.
They look gawjus though and I'm very much tempted to try my had at them in the week!
Associate
Mmm chocolate biscuits warm out of the oven, yummy. I'll give this a try on the weekend
We had 2 trays worth, the darker ones were from the second tray which seemed to have cooked differently.
To who asked about the knife yes it's a ceramic one and despite my slagging it off last time it actually proved to not be that bad on second time of using.
Spicy singapore noodles (cheat's version)
Not going to dwell on this one too long as it's cheating but the recipe is here (chosen by the misses): http://www.deliciousmagazine.co.uk/recipes/spicy-prawn-singapore-noodles
The sauce we ended up using (couldn't get wagamammas stuff) was the sharwoods spicy tomato szechuan
So in short it tasted nice, not terribly filling (or unless you're a girl then apparently it is).
pics:
Moving on to the dessert I picked:
Chocolate Fondant with hot chocolate sauce
For the fondant
110g/4oz butter, plus extra to grease
110g/4oz self-raising flour
110g/4oz caster sugar
1 free-range egg yolk
2 free-range eggs
85g/3oz good quality dark chocolate, melted
For the chocolate sauce
150ml/6fl oz double cream
85g/3oz good quality dark chocolate, chopped
55g/2oz pecans, chopped
Preheat the oven to 220C/425F/Gas 7.
Grease two ramekins with butter and set aside. (we needed 3)
For the fondant, place the butter, flour, sugar, egg yolk, eggs and chocolate into a food processor then spoon the mixture into the two ramekins to three quarters full and transfer to the oven. Cook for 8-10 minutes, or until cooked through.
For the chocolate sauce, place the cream into a saucepan over a medium heat and bring to the boil, then remove from the heat and add the chocolate and chopped pecans.
To serve, drizzle the chocolate sauce over the fondants and serve with vanilla ice cream.
and when you can actually get the damned things out of the ramekins
EPIC BODGE MOMENT first attempt at getting a fondant out didn't go too well, hell didn't even have a clean knife to hand so had to use (clean) pen knife lol
Go on have a laugh at me, you don't get these sort of moments in AH's threads.
Anyway, in short this dessert was amazing and we'll definitely be making these again at some point. The pecans were a nice touch to the dessert as it gave it a bit of crunch. I'd definitely advise serving with ice cream otherwise it's quite rich and can get a bit sickly without.
Not going to dwell on this one too long as it's cheating but the recipe is here (chosen by the misses): http://www.deliciousmagazine.co.uk/recipes/spicy-prawn-singapore-noodles
The sauce we ended up using (couldn't get wagamammas stuff) was the sharwoods spicy tomato szechuan
So in short it tasted nice, not terribly filling (or unless you're a girl then apparently it is).
pics:
Moving on to the dessert I picked:
Chocolate Fondant with hot chocolate sauce
For the fondant
110g/4oz butter, plus extra to grease
110g/4oz self-raising flour
110g/4oz caster sugar
1 free-range egg yolk
2 free-range eggs
85g/3oz good quality dark chocolate, melted
For the chocolate sauce
150ml/6fl oz double cream
85g/3oz good quality dark chocolate, chopped
55g/2oz pecans, chopped
Preheat the oven to 220C/425F/Gas 7.
Grease two ramekins with butter and set aside. (we needed 3)
For the fondant, place the butter, flour, sugar, egg yolk, eggs and chocolate into a food processor then spoon the mixture into the two ramekins to three quarters full and transfer to the oven. Cook for 8-10 minutes, or until cooked through.
For the chocolate sauce, place the cream into a saucepan over a medium heat and bring to the boil, then remove from the heat and add the chocolate and chopped pecans.
To serve, drizzle the chocolate sauce over the fondants and serve with vanilla ice cream.
and when you can actually get the damned things out of the ramekins
EPIC BODGE MOMENT first attempt at getting a fondant out didn't go too well, hell didn't even have a clean knife to hand so had to use (clean) pen knife lol
Go on have a laugh at me, you don't get these sort of moments in AH's threads.
Anyway, in short this dessert was amazing and we'll definitely be making these again at some point. The pecans were a nice touch to the dessert as it gave it a bit of crunch. I'd definitely advise serving with ice cream otherwise it's quite rich and can get a bit sickly without.
Last edited:
Just the recipe we were using. I do understand your point however but it definitely worked out better having it just for the pecans. Can never have too much gooey chocolate my friend.
Up next: homemade steak mince burgers with stilton and chilli sweet potato wedges. After that white chocolate creme brulee (didn't go as plan)