Little things I miss from Blighty
Sep 17th 2011, 1:40 am
#332
Lost in BE Cyberspace
Joined: Sep 2005
Location: Somewhere South... Not Telling YOU
Posts: 10,959
Sep 17th 2011, 2:28 am
#333
Banned
Thread Starter
Joined: Aug 2008
Posts: 22,348
Re: Little things I miss from Blighty
I think that's normally about right but this time it was straight to the curry
how you going to bring it back up.
Sep 17th 2011, 9:38 pm
#335
Crazy Cat Lady
Joined: Apr 2004
Posts: 65,493
Re: Little things I miss from Blighty
Why would you buy crap sausages? Go to a butcher where they sell fab ones.
Sep 18th 2011, 12:40 am
#339
Gutter Gob!!
Joined: Feb 2005
Location: Perth
Posts: 13,098
Re: Little things I miss from Blighty
Sep 18th 2011, 12:47 am
#340
Lost in BE Cyberspace
Joined: Nov 2005
Location: at the bottom of a wine glass
Posts: 28,176
Re: Little things I miss from Blighty
Yorkshire Puds...
I use a 1/3 cup measuring spoon which gives you just about the right amount of quantities
1 level scoop (1/3 cup) of plain flour
2 (large) egss
1/3 cup of milk
about half of the 1/3 cup water
Mix together.
Put your tin in the oven, with a bit of oil in the bottom of each cup (I use a muffin tin) for about 15 - 20 mins. When smoking hot pour in the mixture then put back in oven - at this stage I turn mine up full blast (230 ish) and take out when done - about 15 mins
Perfect puds
I use a 1/3 cup measuring spoon which gives you just about the right amount of quantities
1 level scoop (1/3 cup) of plain flour
2 (large) egss
1/3 cup of milk
about half of the 1/3 cup water
Mix together.
Put your tin in the oven, with a bit of oil in the bottom of each cup (I use a muffin tin) for about 15 - 20 mins. When smoking hot pour in the mixture then put back in oven - at this stage I turn mine up full blast (230 ish) and take out when done - about 15 mins
Perfect puds
Sep 18th 2011, 1:09 am
#341
Mostly Harmless
Joined: Dec 2009
Location: Semi-rural wonderworld, Brisbane
Posts: 15,109
Re: Little things I miss from Blighty
Sep 18th 2011, 1:11 am
#342
Lost in BE Cyberspace
Joined: Nov 2005
Location: at the bottom of a wine glass
Posts: 28,176
Sep 18th 2011, 1:13 am
#343
Waiting to be a grown-up
Joined: May 2010
Location: Adelaide
Posts: 4,695
Re: Little things I miss from Blighty
I'm a 3 egg gal
I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepper
If you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepperIf you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
Sep 18th 2011, 1:15 am
#344
Mostly Harmless
Joined: Dec 2009
Location: Semi-rural wonderworld, Brisbane
Posts: 15,109
Re: Little things I miss from Blighty
I'm a 3 egg gal I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepper
If you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepperIf you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
Sep 18th 2011, 1:20 am
#345
Lost in BE Cyberspace
Joined: Nov 2005
Location: at the bottom of a wine glass
Posts: 28,176
Re: Little things I miss from Blighty
I'm a 3 egg gal I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepper
If you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
I also tend to use more ater than milk as the milk can make them a bit heavy - about 2 parts milk 1 part water is usual for me, oh and a touch of freshly ground salt and pepperIf you leave the mix to stand for a while as well then give it another final whisk before pouring it in, that's good
I just fill the 1/3 cup one and half times with whatever is nearest ( I do use skim milk though)
Salt & Pepper! - knew there was something else
Originally Posted by deadvim
Way hey, I can feel the start of a long period of experimentation coming on
