YES! I actually ate 3 today :D
15 years ago
Sun Feb 01 2009, 11:32pm
Yes they do :D
Edit: Kimby beat me to it ;P
You'll have to post it up on the bookshelf, maz - it sounds great!
Ashlings' guildleader
15 years ago
Ashlings' guildleader
Master of Obernewtyn
Glad you liked it Nef ;) - I'll pass the thanks on to Bill Granger if I ever meet him :P
I've been wondering what could be done with those eggs - don't keep us in suspense maz!
Wanderer Ward
15 years ago
Wanderer Ward
Dreamscape Artist
Hello all! I cook quite often for my family, and I enjoy it very much. But this year I'm moving to a self-catered college at uni and I'm going to have to cook for myself (and pay for all my own food too). I was wondering if anyone had any good cheap recipes they'd like to share with me. I've got a few books on budget meals and those 4 ingredient ones, but I'd prefer to hear from other people what recipes they like rather than relying on a book.
Oh, and if anyone has any other tips, like storing food in incredibly limited space (and I won't have a freezer) or pretty much anything else that will help a poor uni student, it would be greatly appreciated. :)
Ok this is one that was e-mailed to me. I'll post the pictures they sent when I get a chance.
I am so trying this
The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
You are going to print this out straight away, aren't you
WOW! I'm SO going to try this :D :D No oven required fantastic! 5 minutes! wow. amazing.
*dpm*
Nef, are you going to put a picture of the mug cake up in the bookshelf?
~:| heh i just realised you put the recipe here....
hehe! I hadn't checked this thread for a while, I'd been meaning to post that recipe too nef :P
My dad's a chef, and he emailed it to me, so thats a pretty gd recommendation i think, I have no cooking essentials to be able to make it (ie like flour ~:| )
Come on ober.netters - submit those recipes, we want to see them! ;D
yes...i'm also lacking some of the essential ingredients at the moment (like Flour) :P
i made that cake ..... hmmmm good, but a little dry (i put chocolate sauce on it) i should have put the choc chips in.
*dpm*
BIG BUMP
It's winter, so I'm in a soup mood - this one is great! It's so easy!
Tuscan White Bean Soup
Ingredients (serves 4)
1 1/2 tablespoons olive oil
1 large leek, trimmed, halved, washed, chopped
3 garlic cloves, crushed
1 large sebago potato, peeled, chopped
2 x 425g cans cannellini beans, drained, rinsed
1 litre salt-reduced chicken stock
1 teaspoon fresh thyme leaves
3 teaspoons lemon juice
4 slices pancetta
lemon wedges, to serve
Method
Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.
Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.
Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.
Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.
Ooh that sounds good ;D Why don't you put it on the Bookshelf? :)
*dpm* This seems to be a good a place as any to ask - can anyone suggest restaurants in Sydney (preferably CBD/around the harbour) where I could take my partner for dinner for his birthday?
What's your price range? and what sort of food?
There's a really good malasian roti place just near chinatown ... if only i could remember the name ...
Looking for something romantic/quiet (not so strong on the romantic perhaps :P ) with quite good food. Price range, max $200 for two people? Any food, accept I don't eat any seafood (making it hard with alot of CBD/harbour restaurants X:-/ )
Dreamweaver Ward
14 years ago
Dreamweaver Ward
Dreamscape Artist
Ooh, I am definitely going to have to try that mud cake/pudding - it looks like one my nana used to make! (She's not really up to baking anymore.) The others both look delicious as well - thanks for sharing them! :D
This is a lesson learnt through bitter experience.
NEVER try to bake after consuming alcohol. I tried on Friday night after cocktails with work friends. I baked a beautiful pumpkin and pistachio cake: it rose wonderfully, came out a lovely golden brown and then ...
... flopped like a pancake.
I realised the next morning that the flour I had bought especially to use in that cake was still sitting unopened on the kitchen bench.
So remember: DON'T DRINK AND BAKE!
This has been a community service announcement brought to you by Nef.
14 years ago
Tue Sep 08 2009, 09:35pm
Aaah Nef. One of my friends doesn't even have to drink to make the same baking mistakes :P She baked the icing thinking it was the cake, and wondered why it was so goooey. While sober. Other fantastical mistakes include: exploding the oven and nearly setting the house on fire; and forgetting to put flour in the cake...
Dreamweavers' Guilden
14 years ago
Dreamweavers' Guilden
Rebel
ok have been looking for this recipe all day, and now decided to put it up here. I went through 11 of our many recipe books, and didn't find it, so had to resort to internet measures :P here is an apple and cinnamon muffin recipe!
Preparation Time 15 minutes
Cooking Time 20 minutes
Makes 12
Ingredients
Melted butter or margarine (optional), for greasing
300g (2 cups) plain flour
1 tbs baking powder
2 tsp ground cinnamon
150g (3/4 cup, firmly packed) brown sugar
2 medium (about 375g) Granny Smith apples, cored, peeled, chopped
125g (3/4 cup) seedless raisins
125g butter or margarine, melted, cooled
2 eggs, lightly whisked
185mls (3/4 cup) milk
Method
Preheat oven to 180°C. Prepare your ingredients. You will need 12 medium (125mls/ 1/2 cup) muffin pans. They are available in trays of either 6 or 12. Non-stick muffin pans are wonderful to use as they don't need greasing. If you aren't using non-stick pans, brush the pans with the melted butter or margarine to lightly grease. Alternatively, line the pans with paper muffin cases.
Sift the plain flour, baking powder and cinnamon together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the brown sugar, apples and raisins until well combined.
Whisk together the butter or margarine, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture.
Spoon the mixture evenly into the muffin pans.
Bake the muffins in preheated oven for 20 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one - if it comes out clean, it is ready If not, cook for a little longer before testing again. When cooked, remove from oven and stand for 2-3 minutes before turning onto a wire rack. Letting them stand makes them easier to remove from the pans. Serve warm or at room temperature. Store in an airtight container for up to 1 day.
wow thats actually long :P
I shouldn't have read this thread right now - I am soooooooo hungry, and I'm waiting for my flatmate to make dinner (it's her turn, I made it last night)
I need fooooooooood!
