The Saturday kids decided to make a self-saucing chocolate pudding with a new recipe that uses standard flour. For this recipe, you need to add baking powder.
Sadly, they forget this vital step. This is not recommended. You end up with a very heavy pudding - so heavy and impenetrable that the liquid can't get through to the bottom.
The end result is a heavy pudding covered with a pool of hot, chocolate liquid!
Thursday, April 19, 2007
Sunday, April 15, 2007
250g box of frozen spinach
175 ml milk
3 tea spoons corn flour
Salt and pepper
Place spinach in saucepan and bring to boil.
Cook until all liquid has evaporated.
Add milk - just enough to cover the spinach - and bring to boil stirring every now and then.
In the meantime, mix the corn flour, salt and pepper with a dash of water until dissolved.
When milk boils, add corn flour mixture while stirring.
Stir until mixture thickens.
Remove from heat and sprinkle with grated cheese.
2 sheets sweet pastry
Large tin pie apples
Knobs of butter, golden syrup and jam
Preheat oven to 180 degrees C.
Roll out one piece of the pastry and place on the bottom of an oven-proof dish.
Pour in the apples and cover with the knobs of butter, golden syrup and jam (as much as you feel like).
Cut the remaining piece of pastry into strips and create a lattice (see photo)
Cook for about 25 minutes until pastry is crisp and golden.
Serve with cream or ice cream.
So the Saturday kids decided to create a special meal for Granny. They decided on the roast vegetables and the silverside (see previous recipes) and added roast potatoes. For dessert, they decided on apple pie (see next recipe).
Peel the potatoes and cut in half.
Boil in rapidly boiling water for about 15 minutes.
Place in roasting dish, sprinkle with olive oil and cook at 180 degrees C until golden and brown. The outside will be crisp but the inside is still soft.
Photos show the meal plated with gravy and the special menu.
We pressure cook the silverside. It's quicker and the liquid keeps it moist.
1 piece celery
Roughly chop vegetables and place with silverside in pressure cooker.
Add water - about half way up silverside is enough.
Cook for between 1 and 2 hours.
Serve with mustard or a mustard sauce.