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What have you cooked today?

541 posts in this topic

My 'signature dish' - Bread Pudding.

Not exactly 'haute cuisine', but tasty.  And quite sinful.

 

Recipe: 

Ingredients:
325g          250g          Stale Bread, broken into smallish pieces
400ml        300ml         Cold water
100g          75g            Soft Brown Sugar
160g          120g          Currants, Raisins or Sultanas
65g            50g            Butter  –  plus some more to grease the dish
1 tsp          1 tsp           Mixed Spice (plus extra cimmamon)
1               1                Large Egg
210ml        160ml         Milk

Use an 8in x10in baking tin for the bigger one, or 8x8 for the small one.

Method:
1:  Pour the water over the stale bread, and leave for at least an hour.
2:  Pre-heat the oven to 170 degrees – or 5/6 gas mark.
3:  Manually squeeze out the water from the bread.  Get it as dry as you sensibly can.  Place in a basin and mash out with a fork, trying not to lose too much of the bread’s texture.
4:  Break the egg into a mug and add the milk; beat the mixture briefly with a fork.
5:  Add the brown sugar, the butter, the dried fruit and spice to the bread; gently mix it up, then add the egg/milk and mix again.   The mixture should not be sloppy, but should drop easily from the spoon.
6:  Tip into a well-greased baking tin, and even it out.
7:  Bake for about 70 mins, in the middle of the oven (NOT top).  Cover the top with buttered greaseproof paper, not weighted down, for the first 35 mins.
8:  When ready it will be firm to the touch, and a fine skewer inserted at the middle should come out clean and hot.
9:  Tip out onto a warm plate (upside down if a less ‘crinkly’ finish is preferred) and liberally sprinkle with granulated sugar.

BHC_2183r.JPG

Canute, dvm27, mtaylor and 6 others like this

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2 hours ago, cog said:

Nice Brian,

 

What's in the mixed spice ?

The label on the jar says "Cinnamon, Coriander, Nutmeg, Clove, Pimento, Ginger".  I usually add an extra ½-tsp of cinnamon.  Sometimes I'm tempted to add extra nutmeg too.

John Allen, cog, Canute and 3 others like this

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30 minutes ago, Worldway said:

I do believe it's also called Allspice.

 

However, I do not live in the US, nor in Canada, and have to deal with what is available on the European continent, which implies differences in manufacturer, brand and product names. Thanks nevertheless.

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Sorry Carl

 

Here is what I found

 

  • 1 Tbs ground allspice
  • 1 Tbs ground cinnamon
  • 1 Tbs ground nutmeg
  • 2 tsp ground mace
  • 1 tsp ground cloves
  • 1 tsp ground coriander
  • 1 tsp ground Ginger
  • Blend all spices together, and store in a sealed jar away from light.

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On 18/03/2017 at 0:08 PM, John Allen said:

He's not telling the truth one thing I have learned about cooks they always leave out 1 ingredient to drive you crazy.:)

Trouble with me is, I'm too honest for my own good.

Nothing left out!

Although now that the seeds of alcoholic decadence have been sown, I think I'll try adding a tot of Black Bushmills or Jack Daniels next time ...

Jack12477, CDW, John Allen and 4 others like this

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I actually cooked this Sunday but I figured since I am still eating it I could share on Tuesday. :) I had a cousin come up from Louisiana to surprise me for my birthday and he brought me some fresh shrimp and crawfish so I turned them into a big pot of etouffe! 

17626505_1460851533959591_2685982803714267290_n.jpg

CDW, donrobinson, cog and 6 others like this

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Would you mind Fed Exing a bowl to Canada for me please. Send it collect, it will be worth it. 

mtaylor, Canute, EJ_L and 5 others like this

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Today I cooked a huge saucepan-ful of soup.
Ingredients:  1kg minced turkey thigh; A savoy cabbage; an entire celery; 500g of mushrooms; 3 leeks; 3 onions; 6 carrots; 4 parsnips; a red pepper; olive oil; seasoning (salt, black pepper, herbes de Provence, 3 oxo cubes, 3 big garlic cloves) and about one US gallon of water.
Enough for 18 meals.  All now portioned out, into used Chinese takeaway boxes, and frozen.

Nirvana, CDW, cog and 4 others like this

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Sounds like great turkey soup, Brian. My Admiral makes up a kettle of split pea soup, with ham, occasionally. Homemade soup is the best.

cog, Jack12477, donrobinson and 1 other like this

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Cherry yoghurt ice scream ...

 

55 gr milk powder

150 gr sugar

...

2 tbsp honey

2.5 ml full fat milk

1.5 ml double cream

...

4.5 ml yoghurt

125 gr cherries (used the deep frozen kind - no sugar)

 

mix the dry ingredients

warm the liquid ingredients, when luke warm (65 C) add the dry mixture and mix well. Heat to 85 C whilst stirring continuously.

When at 85 C cool down to approximately 4 C in an icebath

When cooled down, add the yoghurt and store in the fridge for 2 to 12 hours to "mature"

Just before adding the contents to the ice machine add the blended cherries.

Enjoy ...

mtaylor, EJ_L, Jack12477 and 1 other like this

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Instant Pot ribs. At first I thought any one that would pressure cook ribs should be keelhauled  BUT after making them I have changed my mind. Get some Baby Backs and put a dry rub on them for 24 hours. I then place them in my Treager for 2 hours on smoke. Take them off the smoke and into the IP for 22 minutes. Remove from IP, slather with BBQ and back on the Treager at 350 degrees for 30 minutes. Fall off the bone wonderful.

IMG_0809.JPG

Canute, mtaylor, Jack12477 and 2 others like this

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I only know an IP as an network address ... and a "Treager" seems to be a pallet bbq ... How did you use the "Instant Pot" what's the aluminum foil for in your bbq?

EJ_L, mtaylor and Canute like this

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