Saturday, 25 February 2012
It was one of the very few occasions that I didn't manage to finish my portion of this dessert, and in fact it lasted me a few evening trying to get through it. If you love white chocolate you will love this, if you don't or only just like it a little then don't go there. Make a really nice dark chocolate mousse with the ginger instead.
Wednesday, 22 February 2012
I mean, just look at that egg, how yummy does it look!!!! I spread the sausage meat out on some cling film and tried to draw it up around the egg, this is the messy bit and I did end up spreading to thin in places and thick in others.
Would I make them again? Probably not unless there was a specific call for scotch eggs but they filled a lunchtime hole nicely.
Sunday, 12 February 2012
For some reason, in my pie all the pecans floated to the top, where as in Lorraines picture they are all spread out. Don't know why, but didn't really matter because it still tasted really good. Yum
Tuesday, 7 February 2012
As you can see from the picture I always seem to end up with quite stodgy bread, I'm not sure why, could be because I don't knead it for long enough or I don't let it prove for long nough or it isn't warm enough. Anyway, a lot of my bread comes out with the texture of a fudgey cake. Saying that though it does taste nice and was lovely with the big bowl of warm soup, especially with this freezing cold weather.
Sunday, 5 February 2012
Of course, this would be no ordinary batter, we're talking about Lorraine here, so it's beer battered fish and chips. I do know that bubbles make a good batter, along with cold bubbles (mmm champagne batter??!!) but because of my fear of the fryer I don't think I cooked them for long enough. It still tasted nice but the batter was slightly soggy in places. But the most important part of this meal on this particular day was the lovely excuse to have a pint of cold beer to go with it, well I had to finish the bottle!!
Wednesday, 1 February 2012
So back to the cooking. This is called Mum's chilli con carne in the book. As far as chilli's go it's not out of the ordinary, no ingredients that are going to stand out as being different. We usually make chilli from any leftover bolognaise sauce, which is soo lazy so it was quite nice to have a sauce that was chilli specific. This has a few extra spices that I wouldn't use, such as cumin. But this is alongside the usual chilli and cayenne pepper. This is a really good chilli, with a nice warm heat that isn't overpowering. We'll be making a few adjustments to our usual sauce but we'll stick to our lazy ways.