Stuff you've cooked/baked/made today

[Mr. Dazzle]

Battered halloumi & salad wraps. My first venture into cooking halloumi and I'm hooked. Mixed up some batter, 60g plain flour, a dash of milk & water and a spoon of baking powder, salt & pepper. Added a block of sliced squeeky cheese and fried in the wok. Lettuce, cucumber and salad cream in the wraps and voilla!
I had just enough batter left over to do a banana for pudding

I learned (from my Goutso recipe boxes) that if you simmer the Halloumi for 2-3 minutes first it's even nicer. Retains most of the squeak but is less of a jaw workout.

[Noggin]

I have wanted to make Stollen for years. So I decided to try. Bloody recipe required so much proving at different stages that I didn't get to bake it yesterday. So after I skied this morning I took the 'proved overnight' stollens out of the fridge, let them get to room temperature and baked them

It was an interesting recipe as I was expecting just to put marzipan in the middle of the dough before rolling, but no, it required an almond paste similar to frangipane but looser. Also the recipe made FOUR stollen. It said four small ones, but they weren't exactly small

Anyway, into the oven. When cooked, all the almond paste had come out.

So I now have some very nice tasting 'soft bread' but it's not Stollen

So, they'll go in the freezer to be bread n butter pudding or something and I'll have a think about making some more with a different recipe!! LOL

[Mr. Dazzle]

Macaron!

These little bastards are still tricky to make and I'm 50/50 if it's worth it.

They do have one distinct good trait though: They keep really well in the freezer. I make 72 shells at a time and rack 'em up.

I've got another 72 already on ice, so I'll make up 72 'sandwiches' and take about 50 to work for a big meeting I've arranged (not 50 people big though!).

They were supposed to be purple. Not enough colour

20231210_133632.jpg (154.03 KiB) Viewed 1253 times

[Mr. Dazzle]

In honour of Frederik X, I present my first attempt at Smørekringle. This one has a Marcipan remonce filling. My FiL was Danish and my Danish aunt-in-law still sends me blocks of Odense Marcipan every Chrimbo...hence why I spell it with a 'c'.

First attempt at making Croissant style laminated pastry too. It went west from Austria into France and also North, hence why the Danes call Danish pastries "Vienna Bread".

20240114_153230.jpg (150.84 KiB) Viewed 1175 times

[gremlin]

IMG-20240106-WA0046_copy_600x800.jpg (148.91 KiB) Viewed 1154 times

Bit of a crap photo, but this is my attempt at Pad Thai, red curry and rice.

Did have some guidance from a Thai chef, but I'll give myself a bit of a pat on the back as it was bloody lovely.

[gremlin]

IMG-20240106-WA0050_copy_800x600.jpg (182.73 KiB) Viewed 1150 times

And a chicken cashew stir fry.

The remnants of the green chicken curry are evident in the background.

[gremlin]

IMG-20240106-WA0009_copy_600x800.jpg (203.04 KiB) Viewed 1146 times

And sticky coconut rice and mango for afters.

[MingtheMerciless]

IMG_0943.jpeg (1.21 MiB) Viewed 1131 times

Fry up Friday!

[Count Steer]

IMG_0943.jpegFry up Friday!

Your body is a temple Ming m'boy.

[Silly Car]

May I present…

The Full Monty Benedict!

20240204_134548.jpeg (1.56 MiB) Viewed 1078 times

Crispy bacon, poached egg, black pudding, sausage patty and home made Hollandaise sauce all served on a toasted muffin.

Two for lunch may have been overkill


Hollandaise looks orange in the picture but was golden yellow which is probably due to the egg coming from a mate’s hens.

[Skub]

It's so beautiful,it's almost a crime to eat it.

Almost...

[MingtheMerciless]

IMG_1046.jpeg (825.33 KiB) Viewed 1068 times

Roast beef at work.

[mangocrazy]

IMG_1046.jpeg

Roast beef at work.

You're gonna need a bigger plate...

[mangocrazy]

Last night Mrs Mango made a tribal sized vegetarian chick pea curry, enough for about 3 nights. Today I subverted part of it and added substantial amounts of pulled neck of lamb to it.

We both agreed it was an improvement.

[Skub]

Last night Mrs Mango made a tribal sized vegetarian chick pea curry, enough for about 3 nights. Today I subverted part of it and added substantial amounts of pulled neck of lamb to it.

We both agreed it was an improvement.

I'd hate to clean out your cage.

[KungFooBob]

I've just had a Charlie Bingham Chicken Madras. It was a meal deal from Tesco.

It was supposed to feed two, but was just enough for one (fat bastard).

I'd say it was the best 'ready meal' style curry I've had.

I obviously didn't make it, but I had to unpack it, wrap the rice in the supplied foil and closely monitor the cooking time. Which is about as close to 'cooking' as I get.

[mangocrazy]

Charlie Bingham's stuff is as good as ready meals get IMHO.

[Noggin]

Crumpets, brown loaf and a malt loaf

The brown loaf failed - again. Well, it'll be used, but it never rises with wholewheat flour the way it does with multigrain or almost any other I've tried! Next week I'll try half and half with white bread flour and see if that works better. Annoying cos I have bags and bags of wholewheat to use up and no good recipe so far (normal and soda bread recipes tried!)

But, the crumpets will be appreciated and I'll bloody love the malt loaf

[Yorick]

I've just had a Charlie Bingham Chicken Madras. It was a meal deal from Tesco.

It was supposed to feed two, but was just enough for one (fat bastard).

I'd say it was the best 'ready meal' style curry I've had.

I obviously didn't make it, but I had to unpack it, wrap the rice in the supplied foil and closely monitor the cooking time. Which is about as close to 'cooking' as I get.

Rice in Yorkshire?

I never saw rice in a curry shop till I moved darn sarf to Shandyland.

[KungFooBob]

I always have rice with my takeaway curry, usually Keema Rice, I loves it.

It's pretty much the only 'plant' I do eat.