So my fella doesn't believe I can cook so I need to prove him wrong. Thing is, hes completely right! Stupidly, ive agreed to cook for him soon and Delia Smith is NOT as much help as i once thought!

I have been considering Toad in the hole because its pretty simple and he loves it, so what are the chances it could go wrong?

Is there any other recipes you could recommend? They don't have to be fancy at all, but he doesnt like Mushrooms, peppers or tomatos which makes life a bit difficult.

:help::hihi:

1: Pick phone up
2: Dial takeaway
3: Enjoy!

:thumbsup:

Cheese on toast is easy.

So my fella doesn't believe I can cook so I need to prove him wrong. Thing is, hes completely right! Stupidly, ive agreed to cook for him soon and Delia Smith is NOT as much help as i once thought!

I have been considering Toad in the hole because its pretty simple and he loves it, so what are the chances it could go wrong?

Is there any other recipes you could recommend? They don't have to be fancy at all, but he doesnt like Mushrooms, peppers or tomatos which makes life a bit difficult.

:help::hihi:

Tell him to stop being so fussy!

I'm the same though, I really want to learn to cook something half decent. I've never roasted a joint or anything like that so am extremely limited on what I can do where I'm confident of not poisoning myself.

The only thing that can go wrong with a toad in the hole is that your pudding dosn`t rise.
Try Shepherds pie, chilli, or a casserole.
Can`t go wrong with a nice stew, just brown your meat(nice stewing steak is good), throw in some veg(onions, leeks, celery, carrot), add stock and seasoning, bung it in the oven on a low heat and leave it to cook nice and slow.
Serve with new/mashed potatoes and steamed veg.

Don't do it! He'll expect it all the time and you don't want that! :thumbsup:

Hmm. Him not liking what I like to call 'ingredients' isn't going to make your life easy here!

Toad in the hole is dead easy though - make sure you get the batter right (use scales, don't guess and let it rest before you use it) and don't open the oven until it's done.

Couldn't be easier!

Pot noodle or Smash mash :D

Get a Jamie Oliver book, he makes very basic but nice food.

Rabbit in a pot.

1: Pick phone up
2: Dial takeaway
3: Enjoy!

:thumbsup:

I keep my phone book in the oven :)

buy some batter mix. cook sausages a bit first, heat oil in tin, when its smoking hot, put your batter mix in, put in your sausages and leave it in the oven. keep checking til its all brown and crispy but not burnt. serve with some mash, or just new potatos n veg.

One thing I cook quite often, is dead easy, and doesn't include things he doesn't like is Pine Nuts, Peas, Pasta, Pancetta and Pesto.

Heat some oil in a big frying pan.
When it gets hot, chuck in a good handfull of pine nuts - keep moving them so they start to go lovely and brown, then
Chuck in some frozen peas (smaller and sweeter the better) then
Chuck the pancetta in the same pan to cook (takes hardly any time), then
stir in about half a jar of pesto (aubergine is nice, or go for the authentic green one)

While that is keeping warm, cook some fresh tagliatelle (should only take three mins or so - boil the water ready so you can chuck the pasta in just before you finish the pea, pancetta, pesto and pine nuts).

Then drain the pasta, mix with the p,p,p,p and you're away.

Stick some grated mozeralla on top if you want.

buy some batter mix. cook sausages a bit first, heat oil in tin, when its smoking hot, put your batter mix in, put in your sausages and leave it in the oven. keep checking til its all brown and crispy but not burnt. serve with some mash, or just new potatos n veg.

Batter Mix, now were talking!! :thumbsup: What are the chances of a batter MIX going wrong?

Batter Mix, now were talking!! :thumbsup: What are the chances of a batter MIX going wrong?

It's still subject to the same chemical reactions to make it rise (or is that bread?) It's a doddle to make - the batter only has three ingredients (flour, egg, milk) - the batter mix will just be flour, dried egg, dried milk and preservatives. You add the water and still have to mix it so it is all frothy and ready - it'll just be harder work, more expensive, not as nice and (even) less healthy!

its basically just add one egg! check on the packet, usually will say one medium egg. and there you go! don't think theres much chance it can go wrong. obviously homemade is always good, but a bit more difficult.

its basically just add one egg! check on the packet, usually will say one medium egg. and there you go! don't think theres much chance it can go wrong. obviously homemade is always good, but a bit more difficult.

Think ill stick to the packet just until I understand the concept a bit more :D

Little Buzz, thanks for all your help as well - nothing wrong with a bit of unhealthy food from time to time, (or day to day, in my case!)

Is self rising -flour best for Yorkies ?

Pasta with jarred Alfredo sauce, bagged green salad with bottled Italian dressing, purchased baguette with softened butter and purchased biscotti with flavored coffee.:thumbsup:

Garnish the pasta with good pre-grated Parmesan cheese and a bit of chopped parsley.

Is self rising -flour best for Yorkies ?

No, plain flour is best.

Use 3 or 4 heaped tbsp of flour 2 eggs a little salt and milk.

put flour in bowl add salt

crack eggs into flour and mix

keep adding milk until the batter looks right, leave to stand for 45 to 60 mins

put a little oil in yorky tin and put into the top of an hot oven gas 7 for at least 10 mins

whisk mix again so there is plenty of air in it, pour into tin and cook for 20 to 25 mins

Never had any complaints about my yorkshires.

Pasta with jarred Alfredo sauce, bagged green salad with bottled Italian dressing, purchased baguette with softened butter and purchased biscotti with flavored coffee.:thumbsup:

Garnish the pasta with good pre-grated Parmesan cheese and a bit of chopped parsley.

HH, no one seems to read the "cooking threads", can you freeze fresh peeled garlic cloves ? I have but the seem wet when you cut into them.

HH, no one seems to read the "cooking threads", can you freeze fresh peeled garlic cloves ? I have but the seem wet when you cut into them.You have to flash freeze them or it doesn't work

HH, no one seems to read the "cooking threads", can you freeze fresh peeled garlic cloves ? I have but the seem wet when you cut into them.

Have a look at this.

http://www.garlic-central.com/freezing.html

You have to flash freeze them or it doesn't work


I do, but when thawed out they are damp...will read the post below later, work calls :mad:

HH, no one seems to read the "cooking threads", can you freeze fresh peeled garlic cloves ? I have but the seem wet when you cut into them.

Do you have an overabundance of garlic from the garden, Poppins? I always just buy one head of garlic at a time and replace as needed. I've also tried the commercially chopped, jarred kind (store in refrigerator), but it's very strong.

As others have indicated, I've always heard that freezing garlic changes both its texture and flavor. I did have a looksee at one of my favorite cooking Web sites www.whatscookingamerica.net and it suggests some other ways of freezing it:

*You can freeze whole, unpeeled heads and remove cloves as you need them.

*You can wrap chopped or crushed garlic tightly in plastic wrap and freeze, then grate or break off what you need.

*Or you can peel whole cloves of garlic and purée them in a blender or mini food processor, using 2 parts oil to 1 part garlic, and freeze.

*Finally, fresh peeled garlic cloves can be covered with oil and stored in the freezer.