The TP Cook Book

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Jaffa Cake pudding

1x packet orange jelly
375ml orange juice
275g plain chocolate
350 double cream
1x 10in sponge flan case

cream to serve.

put the jelly into a jug and our on 150ml of boiling orange juice. stir until dissolved then stir in the rest of the orange juice.
pour into a 23cm cake tin lined with cling film and chill until set. should be about 1cm thick when set.

for the chocolate topping , chocolate and half the cream into a bowl and rest over a pan of simmering water until melted.
Remove and leave to cool. whip the rest of the cream into soft peaks. mix with the cooled chocolate mix and chill for a few mins until a spreading consistency but do not let it set.

turn the jelly out of the tin and remove the cling film. sit it on the sponge and spread the topping. make sure the jelly is covered.

leave to set for at least 30 mins in the fridge... Enjoy
 
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maybe we need a mod - oh look theres one - to make it sticky (the thread that is, the jaffa cake pudding already looks sticky)
 
big soft moose said:
maybe we need a mod - oh look theres one - to make it sticky (the thread that is, the jaffa cake pudding already looks sticky)
Click to expand...

Oh sticky toffee pudding just had that in the Lock and Quay http://thelockandquaychorley.com/ and it was yummy we had 2 Rump steaks (not that greedy 1 each) chips mushroom onion rings and tomato, pepper sauce +STP :D bottle of white wine total cost £20
 
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Dave that just looks so naughty. and yes Dave's idea of title.. if someone could make it a sticky would be great considering all the places people come from.
 
Paella is the traditional dish of the Valencian region of Spain. To be considered "proper" it must be cooked over an open flame and the most authentic of ingredients are thought to be rabbit and snails.


Low+Flame.jpg

Ingredients for a Paella to serve 8 -10 People

1 Rabbit (or chicken)
1 Red Pepper
2 Large Tomatoes
1 kg Paella Rice
Saffron
Olive OIl
Thyme or Rosemary (or both)
Salt
Water

First chop the tomatoes in half and then ...

Grate them until only the skin remains. Set aside.

Fry the strips of pepper in olive oil

Untill they are well cooked and lightly charred, remove and set aside

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Brown the meat, add the grated tomatoes and salt to taste, cook together for about 10 to 15 minutes

Add water to the level of the rivets in the pan, saffron and herbs

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Leave to boil untill the meat is well cooked and tender, adding water if it boils away too much

Remove large bunches of herbs and add rice, distributing evenly over the pan

4447985221_fb45417271_o.jpg


Place peppers on top of the rice

And leave to bubble away over a lowflame until all the water has boiled away

Once the water has boiled away

Leave to rest for about 5 minutes and serve

4448766678_78c218b8e6_o.jpg


With lemon wedges, crusty bread and salad.

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¡Aproveche!

Full post with extra pics of it's true yumminess can be found here
 
Pancetta Risotto (serves 2 )

1 packet of pancetta (roughly 300g)
1 large red onion (peeled)
1 yelow pepper (deseeded)
4 or 5 large mushrooms
200g arborio rice
700ml pork stock

roughly chop the pancetta, the mushrooms, onion , and pepper

Fry the pancetta in its own fat until crispy

add the vegetables and fry over a high heat until onion is translucent (you will need to stir vigourously so pancetta doesnt burn)

add the rice - stir in well

then imediately add the stock - bring to the boil , cover and reduce heat to 3

simmer for 15 minuites

remove from heat - leave for 5 mins to finish absorbing

serve with a knob of butter forked into each bowl

et voila

The frying
fry.jpg


stock added
stock.jpg


ready
yum.jpg
 
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big soft moose said:
Pancetta Risotto (serves 2 )

1 packet of pancetta (roughly 300g)
1 large red onion (peeled)
1 yelow pepper (deseeded)
4 or 5 large mushrooms
200g arborio rice
700ml pork stock

roughly chop the pancetta, the mushrooms, onion , and pepper

Fry the pancetta in its own fat until crispy

add the vegetables and fry over a high heat until onion is translucent (you will need to stir vigourously so pancetta doesnt burn)

add the rice - stir in well

then imediately add the stock - bring to the boil , cover and reduce heat to 3

simmer for 15 minuites

remove from heat - leave for 5 mins to finish absorbing

serve with a knob of butter forked into each bowl

et voila

(pictures to follow, its simmering at the moment)
Click to expand...

sounds fab Pete any pics take one next time you make it (y)
 
Just Dave said:
sounds fab Pete any pics take one next time you make it (y)
Click to expand...

as i said , its simmering currently - i'll take some pics when the timer goes bing
 
Oooh I can see this being my favourite thread on TP :D

Agree with Dave - pictures are needed (y)
 
cheers guy for adding i will be having to hit the gym rather often i think.
 
Sonriendo said:
Paella is the traditional dish of the Valencian region of Spain. To be considered "proper" it must be cooked over an open flame and the most authentic of ingredients are thought to be rabbit and snails.
Click to expand...

I must say that does look rather yummy (y)
 
Yv said:
:D


I think as a photography forum, a cook book is VERY useful, especially as we ALL have the ability to take the photos to add to the thread of the recipes we do! ;)
Click to expand...


:D ta boss, i hope allot of people will join in.
 
pics now added to the pancetta rissoto post
 
right i better get my cooking hat on as well see what we can do tomorrow
 
but would the chat one get a sticky too or be lost in the TP world?
 
There seems to be a lot of very good and "experianced" cooks here.

I have a little problem, I love cheese on toast (y)
I sometimes slice a tomatoe or onion to layer on the cheese,
But I only have limited sucess :(
No matter how fast I flip the bread over, and push down the little knob
on the side of the toaster, the cheese (et al) always ends at the bottom and oozes out. :(

I've tried everything from peanut butter to super glue as a layer UNDER the cheese.
but nothing seems to work :(

Starving of MK
 
Lay the toaster on its side - sorted
 
big soft moose said:
Lay the toaster on its side - sorted
Click to expand...

You would have thought so wouldn't you?
but nope the cheese gets stuck to the bars,
short circuits the power and I have to go turn the (gas)
grill on if I want toast :(
Just seems a lot of effort for a bit of toast that's all.
 
George foreman grill and/or breville (y)

course I have an even simpler solution, if I want cheese on toast i just turn to the wife and say "make me cheese on toast , wench " :exit:
 
big soft moose said:
course I have an even simpler solution, if I want cheese on toast i just turn to the wife and say "make me cheese on toast , wench " :exit:
Click to expand...

There is a slight flaw with that Moose,
mine moved out a few years ago, and I don't have a contact number.
Although I could text my daughter, I suppose,
and ask her to pass on the message.
Yeah that might work (y)
Good plan (y)


:D
 
Cobra said:


I have a little problem, I love cheese on toast (y)
I sometimes slice a tomatoe or onion to layer on the cheese,
But I only have limited sucess :(
No matter how fast I flip the bread over, and push down the little knob
on the side of the toaster, the cheese (et al) always ends at the bottom and oozes out. :(

I've tried everything from peanut butter to super glue as a layer UNDER the cheese.
but nothing seems to work :(

Starving of MK
Click to expand...

:LOL::LOL::LOL:
 
Cobra said:
There seems to be a lot of very good and "experianced" cooks here.

I have a little problem, I love cheese on toast (y)
I sometimes slice a tomatoe or onion to layer on the cheese,
But I only have limited sucess :(
No matter how fast I flip the bread over, and push down the little knob
on the side of the toaster, the cheese (et al) always ends at the bottom and oozes out. :(

I've tried everything from peanut butter to super glue as a layer UNDER the cheese.
but nothing seems to work :(

Starving of MK
Click to expand...

EASY. Toastabags.

51hDKf54JmL.jpg


Thank me later :LOL:
 
Pulled Pork ..

1 tblp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix together in a bowl, then rub over a Pork Shoulder joint. Place in oven (fat up), uncovered, at 150c for five hours (it`s supposed to look chared, its the sugar).

Pull apart with two forks, and serve.
 
Paulie-W said:
Pulled Pork ..

1 tblp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp salt
1 tbsp ground pepper
1 tbsp paprika
1/2 cup brown sugar

Mix together in a bowl, then rub over a Pork Shoulder joint. Place in oven (fat up), uncovered, at 150c for five hours (it`s supposed to look chared, its the sugar).



Pull apart with two forks, and serve.
Click to expand...

my kind of recipe (y)
 
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