Soldato
Cooking with skippy2421 (yup another cooking thread but this one is to be updated weekly)
- Thread starter skippy2421
- Start date
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Manly arms? Ahahahaha! Maybe if you're talking about a man suffering from an extreme lack of testosterone.
Great job, all looking good even if it's not turned out quite how you wanted. more you cook the easier you'll find even totally new techniques/recipe, you just get an eye/instinct for it. looking firward to burger one sounds amazing.
Did you butter then flour dust the mould for the fondant?
Also if you like noodle/prawn dishes this is well worth making.
http://forums.overclockers.co.uk/showpost.php?p=10724537&postcount=28
I found it needed more lime and chilli other than that great recipe.
Did you butter then flour dust the mould for the fondant?
Also if you like noodle/prawn dishes this is well worth making.
http://forums.overclockers.co.uk/showpost.php?p=10724537&postcount=28
I found it needed more lime and chilli other than that great recipe.
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Man of Honour
Take note some of you - those photos look fine.
Natural colours, no stupid focus either. I can see what I want throughout the picture instead of a tiny window 5 by 5 in the middle.
Natural colours, no stupid focus either. I can see what I want throughout the picture instead of a tiny window 5 by 5 in the middle.
Caporegime
Manly just means 'that of a man'. It doesn't have to mean Arnold Schwarzenegger.
I Appreciate you stepping in to defend my gf mate but let's not divert the thread.
enough now please, she does read this thread you know.
Burgers recipe and creme brulee will be up soon, I'll sort the pics after i've had a shower.
Why thank you. Cooking is slowly becoming more natural but we still have much to learn. We buttered the mould but did not flour it, seems that's where we went wrong.
Funny you mention that prawn recipe, we have some prawns left in the freezer, sounds ideal.
Steak mince and stilton Burgers and chilli sweet potato wedges
Ingredients:
Burger
500g steak mince
3 crushed cloves of garlic
1tbsp mixed herbs
salt and pepper to season
stilton (as much as you want)
Rolls (ready made or make your own)
Everything in a bowl (except the stilton) and mix it up.
Then make two burger shapes from half the mince, place the stilton on top then cover with the rest of mince.
Once done flour a surface and coat the burgers.
All good up until now? So we thought too until i hear "Mark I think we have a problem" I turn around and:
First attempt at making bread rolls turns to fail, nowhere near as big as expected and just look at them lol.
So burgers might need a remould as the original plan was to use three of the rolls the day after. So new amended burgers being floured:
Cook on medium-ish heat in a pan with some oil. generally about 7 mins a side but may vary:
Cook yourself some onions and bacon whilst you're at it too.
Chilli sweet potato wedges
Ingredients:
as many sweet potatoes as required
chilli flakes
olive oil
Chop em up:
Then coat in oil and chilli flakes (amount of chilli flakes as per preference)
put in the oven at 200c for about 30 mins, may need to leave them a little longer if required ours took about 35 mins
serve it all up:
There we have it. Absolutely delicious. But tips for those attempting to try it, the garlic can be quite strong so if you're not keen hold off a bit, also be extremely heavy handed with the stilton we definitely didn't put enough in but we could taste it. The burgers can be quite crumbly, I hear egg yolk is supposed to keep them together, so you may wish to try this. As for the wedges, brilliant. Easy and simple and perfect if you're in need of something to serve alongside a dish.
Ingredients:
Burger
500g steak mince
3 crushed cloves of garlic
1tbsp mixed herbs
salt and pepper to season
stilton (as much as you want)
Rolls (ready made or make your own)
Everything in a bowl (except the stilton) and mix it up.
Then make two burger shapes from half the mince, place the stilton on top then cover with the rest of mince.
Once done flour a surface and coat the burgers.
All good up until now? So we thought too until i hear "Mark I think we have a problem" I turn around and:
First attempt at making bread rolls turns to fail, nowhere near as big as expected and just look at them lol.
So burgers might need a remould as the original plan was to use three of the rolls the day after. So new amended burgers being floured:
Cook on medium-ish heat in a pan with some oil. generally about 7 mins a side but may vary:
Cook yourself some onions and bacon whilst you're at it too.
Chilli sweet potato wedges
Ingredients:
as many sweet potatoes as required
chilli flakes
olive oil
Chop em up:
Then coat in oil and chilli flakes (amount of chilli flakes as per preference)
put in the oven at 200c for about 30 mins, may need to leave them a little longer if required ours took about 35 mins
serve it all up:
There we have it. Absolutely delicious. But tips for those attempting to try it, the garlic can be quite strong so if you're not keen hold off a bit, also be extremely heavy handed with the stilton we definitely didn't put enough in but we could taste it. The burgers can be quite crumbly, I hear egg yolk is supposed to keep them together, so you may wish to try this. As for the wedges, brilliant. Easy and simple and perfect if you're in need of something to serve alongside a dish.
I'm back!!!!!!! Unfortunately could not update weekly as uni work has been a bit crazy lately, in fact I should be doing work now. Anyways back to where I left off the creme brulee I promised (which I have somehow managed to lose half the pics for 
).
White Chocolate Creme Brulee
Ingredients
568ml pot double cream
100g White chocolate , broken into pieces
1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar , plus extra for topping
Heat the cream, chocolate and vanilla extract in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, Heat oven to 160C.
Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
To serve, sprinkle some sugar on top of the brulees and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
This was gorgeous but the serving was a PITA. I found the grill option for this did not work well (crappy uni accommodation ovens), it just turned the rest of it gooey. To get around this we just grilled them all and let them cool and bunged them back in the fridge. Not ideal but worked. If you have a blowtorch you will not have this issue.
).White Chocolate Creme Brulee
Ingredients
568ml pot double cream
100g White chocolate , broken into pieces
1 tsp vanilla extract
6 egg yolks
2 tbsp golden caster sugar , plus extra for topping
Heat the cream, chocolate and vanilla extract in a pan until the chocolate has melted. Take off the heat and allow to infuse for 10 mins, Heat oven to 160C.
Beat yolks and sugar until pale. stir in the chocolate cream. Strain into a jug and pour into ramekins. Place in a deep roasting tray and pour boiling water halfway up the sides. Bake for 15-20 mins until just set with a wobbly centre. Chill in the fridge for at least 4 hrs.
To serve, sprinkle some sugar on top of the brulees and caramelise with a blowtorch or briefly under a hot grill. Leave caramel to harden, then serve.
This was gorgeous but the serving was a PITA. I found the grill option for this did not work well (crappy uni accommodation ovens), it just turned the rest of it gooey. To get around this we just grilled them all and let them cool and bunged them back in the fridge. Not ideal but worked. If you have a blowtorch you will not have this issue.
King prawn curry with noodles
Firstly I was going to try AcidHell2's recommended recipe however our local sainsbury didn't have all the ingredients annoyingly. So we went with this nice and simple recipe instead. Takes no time at all and have cooked it several times now.
Ingredients
300g of straight to wok noodles
2 tbsp vegetable oil
2 cloves of garlic, finely chopped
2 fresh chillies, finely chopped
1 onion, finely chopped
2 tsp curry powder
200ml double cream
king prawns, peeled, You can cook these but we went with ready cooked as they were on offer. Obviously if you go for raw prawns this recipe will need to be adjusted.
1 lime, juice only
1 tbsp chopped basil
heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened. Stir in the curry powder and fry for a further minute.
Pour in the double cream and bring to a simmer.
Add the king prawns and cook for 5 minutes, then add the lime juice, the noodles and the chopped basil and stir together.
let cook for another couple of minutes regularly stirring then serve.
Absolutely delicious for such a simple recipe. Even us students can manage this especially as most supermarkets seem to be doing deals on prawns right now. As said, this is now a regular dish here due to it being so simple and requiring so little. The chillies gave a nice kick to what is quite a creamy recipe, If you're a chilli fan obviously different chillies could be used.
Firstly I was going to try AcidHell2's recommended recipe however our local sainsbury didn't have all the ingredients annoyingly. So we went with this nice and simple recipe instead. Takes no time at all and have cooked it several times now.
Ingredients
300g of straight to wok noodles
2 tbsp vegetable oil
2 cloves of garlic, finely chopped
2 fresh chillies, finely chopped
1 onion, finely chopped
2 tsp curry powder
200ml double cream
king prawns, peeled, You can cook these but we went with ready cooked as they were on offer. Obviously if you go for raw prawns this recipe will need to be adjusted.
1 lime, juice only
1 tbsp chopped basil
heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened. Stir in the curry powder and fry for a further minute.
Pour in the double cream and bring to a simmer.
Add the king prawns and cook for 5 minutes, then add the lime juice, the noodles and the chopped basil and stir together.
let cook for another couple of minutes regularly stirring then serve.
Absolutely delicious for such a simple recipe. Even us students can manage this especially as most supermarkets seem to be doing deals on prawns right now. As said, this is now a regular dish here due to it being so simple and requiring so little. The chillies gave a nice kick to what is quite a creamy recipe, If you're a chilli fan obviously different chillies could be used.
Cracking thread Skippy! Do you reckon the steak mince and stilton burgers could be replicated with Quorn instead of mince?
Not sure to be honest mate not had much experience with quorn stuff everything I've seen that is quorn is frozen so depending on what sort of form it takes when defrosted would determine if you could use it. If it takes similar properties to the normal mince when defrosted, i.e you could mould it around the stilton and It could hold a burger shape with minimal crumbling then maybe. If i had to give an answer I'd say it'd be difficult, but nothing ventured nothing gained I suppose, just have a couple of normal quorn burgers to hand should it mess up.
May have a couple chicken recipes coming up which you could use quorn for though which could be of use to you. You'll have to wait for those though as I need to get my dissertation finished.
Sorry I couldn't be of more help, let us know how you get on.
Your reply was alright
. I've made Quorn burgers many years ago, so it does bind with egg yolk and flour.
Your reply was alright
Well if you've done it before the only difference is you're jamming Stilton in the middle. So should be fine, happy cooking buddy
Fudgy Coconut Brownies
Ingredients
100g cocoa
250g butter
500g golden caster sugar
4 eggs , beaten
100g self-raising flour
100g desiccated coconut
A quick and easy brownie recipe that was absolutely gorgeous. Incredibly unhealthy but didn't stop me eating 6 squares in one sitting. Unlike some brownies these were nice and moist and remained that way even several days after baking. You could definitely taste the coconut in it but it wasn't bounty bar levels of coconut taste obviously. It did remove some of the richness you sometimes get in brownies that sometimes make them quite sickly and as a result made them incredibly moreish (hence me eating six immediately).
Heat oven to 180C. Line the base of a square tin with baking parchment (or if you don't have any of that just grease it like we did). Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
Tip into the tin and bake for 45 mins - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Ours did not take 45 mins to do, in fact they were pretty much done after 35 and we didn't bother with the baking parchment nonsense. Just keep an eye on them when you do them. Should be able to tell when they're done.
Ingredients
100g cocoa
250g butter
500g golden caster sugar
4 eggs , beaten
100g self-raising flour
100g desiccated coconut
A quick and easy brownie recipe that was absolutely gorgeous. Incredibly unhealthy but didn't stop me eating 6 squares in one sitting. Unlike some brownies these were nice and moist and remained that way even several days after baking. You could definitely taste the coconut in it but it wasn't bounty bar levels of coconut taste obviously. It did remove some of the richness you sometimes get in brownies that sometimes make them quite sickly and as a result made them incredibly moreish (hence me eating six immediately).
Heat oven to 180C. Line the base of a square tin with baking parchment (or if you don't have any of that just grease it like we did). Put the cocoa, butter and sugar in your largest saucepan and gently melt, stirring so the mixture doesn't catch. When the cocoa mixture is melted and combined, cool slightly, then stir in the eggs, little by little, followed by the flour and coconut.
Tip into the tin and bake for 45 mins - check after 30 mins and cover with another piece of baking parchment if the crust is browning too much. Cool in the tin, then carefully lift out and cut into squares.
Ours did not take 45 mins to do, in fact they were pretty much done after 35 and we didn't bother with the baking parchment nonsense. Just keep an eye on them when you do them. Should be able to tell when they're done.