EduCook: The Cookery Help and Ideas Thread

[VeryPC]

Afternoon EduGeekers! It’s Nicole here. I’m not usually one to post on behalf of VeryPC on EduGeek, but I had to give you guys and gals my super easy brownies recipe! I usually can’t bake to save my life (I haven’t burnt down the house yet but I have been close!) but I have mastered the art of brownie making. I found that I had most of the ingredients already in, especially the chocolate.

 

Let me know if you give it a go this bank holiday weekend and how they delicious they turned out!

 

Ingredients:

- 100g Dark Chocolate

- 200g Terry's Chocolate Orange

- 3 Eggs

- 200g Unsalted Butter

- 275g Caster sugar

- 100g Plain Flour

- 30g Cocoa Powder

- 200g extra Terry's Chocolate Orange

 

Method:

1. Preheat your oven to 180 and line a baking tray with grease proof paper

2. Melt the butter, dark chocolate and 200g of Terry's chocolate orange in a heatproof bowel

3. Whisk the eggs and caster sugar together for about 5 minutes

4. Pour the chocolate mix over the egg mix and fold together carefully, not letting the air escape

5. Once combined sift the cocoa powder and flour into the mix and fold carefully once again

6. Pour into the baking tray add the rest of Terry's chocolate orange on top of the mixture

7. Place in the middle of the oven for 30-35 minutes

Edited January 10, 2021 by elsiegee40

[StevieM]

Mmmmm! Sounds delicious... although I'm not sure about instruction 2.

 

2. Melt the butter, dark chocolate and 200g of Terry's chocolate orange in a heatproof bowel

 

Although a heatproof bowel can come in handy if you like a bit of chili with your chocolate.

[mikeprice]

I'm confused - how does the chocolate orange get from the cupboard and into a bowl??

 

In my experience the chocolate tends to get eaten as soon as it gets out of the cupboard

 

so - ta best - the amount of chocolate orange need to be doubled to account for 'shrinkage'

[StevieM]

Over the last few springs, I've become rather obsessed with asparagus for the short time it is available.

 

I usually griddle mine with a drizzle of olive oil and serve with the either of the following:

 

• Good quality sliced ham (fresh, not from a packet!), lightly fried eggs (because I still can't poach eggs to save my life!), wholemeal toast and Hollandaise sauce;
  
• Smoked salmon, soft scrambled eggs, wholemeal toast;
  

both options seasoned with a good sprinkling of freshly-ground black pepper.

 

This year, I've also discovered that it goes well in wraps, with houmous and a few salad leaves! And it's vegetarian/vegan friendly!

 

Asparagus! So much more than funny smelling wee!

Edited January 10, 2021 by elsiegee40

[elsiegee40]

There’s a lot grown in this part of the world. We always cook some on the barbecue

[Pink_Panda]

I cook asparagus until just tender in water. Once cooled, wrap 3-4 stalks in parma ham and put under the grill until the ham crisps up. yum

[Ditto]

I cook asparagus until just tender in water. Once cooled, wrap 3-4 stalks in parma ham and put under the grill until the ham crisps up. yum

This is a lovely way to do asparagus. I have a slight variant where you additional coat in Bernaise sauce (white sauce is fine too), then sprinkle a little bit of paprika.

[Pink_Panda]

This is a lovely way to do asparagus. I have a slight variant where you additional coat in Bernaise sauce (white sauce is fine too), then sprinkle a little bit of paprika.

 

The original (italian) recipe asks for butter mixed with parmesan melted on top and balsamic vinegar drizzled over, but I never bother with that...

[elsiegee40]

This dead simple Jamaica Ginger Cake recipe came from a friend recently.

 

It’s really squidgy and moist ; just as it should be. The batter is very liquid... I wasn’t expecting that.

 

I made the first yesterday and there’s only a tiny bit left now.

Edited January 10, 2021 by elsiegee40

[LeMarchand]

This dead simple Jamaica Ginger Cake recipe came from a friend recently.

 

It’s really squidgy and moist ; just as it should be. The batter is very liquid... I wasn’t expecting that.

 

I made the first yesterday and there’s only a tiny bit left now.

 

Calling @Patrick...

 

Having only ever played Halo:CE on PC way back (Halo 2 gave me motion sickness), me and my friend are doing the lot on MCC Co-op. We've done Reach, CE and now just started Halo 2. The FOV on H2 gives me motion sickness a like it did on vista but if i crank the FOV up to max it's not too bad for me.

 

Try eating ginger before playing, like Jamaican ginger cake. Weirdly worked for me when I played Vampire: The Masquerade and Half Life 2. Any game using the source engine makes me motion sick

[StevieM]

I cook asparagus until just tender in water. Once cooled, wrap 3-4 stalks in parma ham and put under the grill until the ham crisps up. yum

 

I've just done this for my lunch, today. I couldn't get Parma ham, so I had to make do with Serrano ham.

 

The original (italian) recipe asks for butter mixed with parmesan melted on top and balsamic vinegar drizzled over, but I never bother with that...

 

It's definitely worth those extra steps! Absolutely delicious!

 

 

I served it with a baby spinach and kale side salad, drizzled with extra virgin olive oil and balsamic vinegar. Next time, I won't include the lemon and herb olives, though. That was one extra flavour too many. I then finished off with a couple of large espressos.

 

 

This is a lovely way to do asparagus. I have a slight variant where you additional coat in Bernaise sauce (white sauce is fine too), then sprinkle a little bit of paprika.

 

I've not tried your version...yet. The paprika has me thinking that using thinly sliced chorizo might also be an option...

[Pink_Panda]

I've just done this for my lunch, today. I couldn't get Parma ham, so I had to make do with Serrano ham.

 

It's definitely worth those extra steps! Absolutely delicious!

 

looks very yummy, forgot to say that I've even used streaky bacon before

[Pink_Panda]

This dead simple Jamaica Ginger Cake recipe came from a friend recently.

 

It’s really squidgy and moist ; just as it should be. The batter is very liquid... I wasn’t expecting that.

 

I made the first yesterday and there’s only a tiny bit left now.

[ATTACH]58220[/ATTACH]

[ATTACH]58221[/ATTACH]

 

thank you @elsiegee40 and your friend for sharing this recipe, I made the cake yesterday after being convinced (note choice of word) I had all the ingredients.

 

Although I made a rookie mistake and had poured out the last of my golden syrup which was exactly as much as was needed into the pan to melt, when I realised that I had no ground ginger left.

 

Therefore this recipe became what is now known in our household as a ‘lockdown’ recipe, where I either haven’t got all the right ingredients and substitute as best as I can, or I find a recipe that uses up any leftovers. I have become increasingly adventurous with my baking! (Sour cream cake anyone?)

 

To cut a long story short, I substituted ground ginger for a mixture of ground spice and cinnamon (for some reason it is not recommended to substitute with fresh ginger which I keep in the freezer), and the cake was a great hit with my two sons, even though the younger one can be a tad fussy! As of this morning, there is just under a quarter left.

 

I will bake it again once I have all the right ingredients, as it is dead easy to make, so go and have a go!

[elsiegee40]

Therefore this recipe became what is now known in our household as a ‘lockdown’ recipe, where I either haven’t got all the right ingredients and substitute as best as I can, or I find a recipe that uses up any leftovers. I have become increasingly adventurous with my baking! (Sour cream cake anyone?)

 

 

I am a great substitute cook. Sometimes I realise I have substituted so much that what I have made is something else entirely [emoji23]

 

The problem is remembering what you did when the family pronounces it the best thing ever and can they have it again please?!

 

Glad your sons like the cake. I’ll pass it on!

[Pink_Panda]

 

Glad your sons like the cake. I’ll pass it on!

 

@elsiegee40 the cake got demolished in under 24 hours, that's a record even for my two. I think it's fair to say they liked it

[elsiegee40]

@elsiegee40 the cake got demolished in under 24 hours, that's a record even for my two. I think it's fair to say they liked it

 

You will have to let them make the next one. It tastes even better if you have baked it yourself and it is dead simple!

[elsiegee40]

Yes, I do know that 6.30am on a Sunday is an odd time to be baking, but I just made some of these. The recipe was put together for my kids to use at university

 

Easy Microwave Chocolate Brownies

 

You will need a suitable microwaveable dish for this.

 

I have 20cm square silicon tray which doesn’t need greasing.

 

If using a ceramic or glass dish it MUST be greased thoroughly before use!

 

If using a round dish it should be approximately 22cm diameter.

 

Edited January 10, 2021 by elsiegee40

[elsiegee40]

Having made a cheesy pasta bake this evening, here are the steps...

 

Cheat’s white sauce (Gluten free)

 

You can make a very passable white sauce from just cornflour and milk.

 

Put 1 heaped tablespoon of cornflour in a measuring jug.

 

Add a little cold milk and stir until completely smooth.

 

Gradually add more milk, stirring constantly, until you reach the half pint (280ml) mark.

 

Pour the sauce into a pan, cook over a medium heat stirring constantly until sauce starts to thicken.

 

 

Cheat’s Cheese Sauce (Gluten free)

 

Grate 80-100g of strong cheddar (to taste) and stir into white sauce. Season to taste with salt and pepper and optional 1/4tsp English Mustard powder.

 

 

Pasta Bake (serves 3-4)

 

Grease a large, ideally ceramic or glass, ovenproof dish. Preheat the oven to 180C fan (200C non fan)

 

Make 1 quantity of cheese sauce. It needs to be on the thin side. Add more milk if necessary.

 

Optional: cook and chop a couple of slices of bacon or 75g lardons and stir into cheese sauce

 

Chop 3 leeks into 2cm chunks. (You may have to split and wash the top section)

 

Put leeks in a microwaveable dish with 1tbsp water and zap on high for 5-6 minutes until soft. Then drain in a sieve or colander. It’s important to get rid of all the water.

 

Cook 225g pasta shapes until not quite cooked. (8-9 mins) Then drain getting rid of all the water.

 

Stir the pasta and leaks into the cheese sauce. Pour into the greased dish and spread evenly. Top with more grated cheese.

 

Bake in the oven for approx 20 mins until the top is browned.

 

 

Cauliflower Cheese

Substitute cauliflower cooked ‘al dente’ for the pasta and this recipe makes a lovely cauliflower cheese too

Edited January 10, 2021 by elsiegee40

[StevieM]

Yes, I do know that 6.30am on a Sunday is an odd time to be baking, but I just made some of these. The recipe was put together for my kids to use at university

 

Easy Microwave Chocolate Brownies

 

 

[pedant]Is it still "baking" if you do it in a microwave?[/pedant]

[elsiegee40]

I experimented with making my own mincemeat this year. It is ridiculously simple and I have no idea why I didn’t try it before. Through... err... testing... I have deduced that the longer you keep it the better it tastes.

 

If you’re not confident making pastry then buy ready made for mince pies

 

The recipe I based it on had dried cranberries in. I’m not a fan but you can substitute cranberries for some of the other dried fruit if you want.

 

 

I am considering making another batch after Christmas for whenever we have the family get together we should be having now and will test some kept for a year. With that much alcohol in it, there’s no reason it shouldn’t keep considerably longer than 6 months.

Edited January 10, 2021 by elsiegee40

[Andrew_C]

I experimented with making my own mincemeat this year.

 

6 months.

MONTHS? That stuff keeps for YEARS, and definitely improves with age.

[Ditto]

Well, looks like we need to bring this thread back to life! I'm looking for a Lemon cake recipe that uses fresh lemons. Ideally, something that keeps for a few days and doesn't dry out too quick..... actually, with the speed the OH and kids eat cake whilst at home, forget the latter requirement!

[elsiegee40]

Well, looks like we need to bring this thread back to life! I'm looking for a Lemon cake recipe that uses fresh lemons. Ideally, something that keeps for a few days and doesn't dry out too quick..... actually, with the speed the OH and kids eat cake whilst at home, forget the latter requirement!

 

Lemon Drizzle Loaf

 

3 eggs (ideally large) - weigh them in their shells

 

Same weight of:

• Self Raising Flour

• Butter/margarine (soft or block at room temperature)

• Caster Sugar

 

Half a teaspoon of baking powder

 

1 lemon - finely grate the zest using that scratchy bit of the grater you only use for nutmeg

 

Topping

Juice of above lemon (tip: zap it in the microwave for 10 seconds before juicing)

60g Caster Sugar

 

2lb loaf tin - greased and then lined with baking paper (or you can buy loaf tin liners made of baking paper)

 

 

 

Preheat the oven to 160C fan or 180C no fan

 

 

 

Cream together the butter and sugar until smooth

 

Gradually beat in the eggs. Add a spoonful of flour if it starts to curdle.

 

Mix the flour, baking powder and lemon zest together. Beat into the egg mixture one spoonful at a time.

 

Pour into your lined tin and get it reasonably level.

 

Bake for 45 mins - 1 hour ... until a skewer comes out cleanly.

 

While it bakes stir the remaining sugar into the lemon juice for the topping. It will mostly dissolve.

 

As soon as the cake comes out of the oven, skewer it thoroughly all over to make lots of deep holes. Then gradually drizzle the lemon and sugar mix across the top of the cake so it soaks in.

 

Leave to cool in the tin.

 

Keeps for ages in theory. Usually gets guzzled very quickly here [emoji3]

Edited January 10, 2021 by elsiegee40

[mikeprice]

Slightly off topic - for New Year's eve Mrs mikeprice always likes to have a "Cottams Hot Pot"

Cottams is a bakery/meat processing place round here that does wonderful sausages and pies and stuff - but only sells though proper butchers

The hot pot is not a hot pot but is a pie where the inside is the same as a hot pot

 

 

Anyway - it came uncooked so I asked the butcher how long it took to cook

He looked puzzled and asked the owner - who said "that's a damn good question that no-one has ever asked before - dunno"

there followed a quick Q&A of everyone in the shop - which was about 5 people - 3 behind the counter plus 2 shoppers because the shop is tiny and social distancing and all that

 

result - try 45 minutes and see

 

 

 

 

so basically it was cooked to my Grandad's recipe

"when it is brown it is done - when it is black it is b******d"

 

seemed to work

 

 

(p.s. the only time I ever heard my Mum utter a rude word was when she quoted this - clearly it could be a rude word because her Dad had said it and he was above all criticism)

[Andrew_C]

Easy Quesadillas

Watching Rick Stein on the box last night (I'll watch almost anything at the moment) and he did an apple and onion quesadilla. Dead simple - caramelise apple and onion for about 5 mins, add some well flavoured cheese (he used Cornish Gouda 'cos that was what he was taking about), fold into tortilla, serve with a salsa.