blonde poker forum

I think it's about time for all of the blonde galloping gourmets and gourmettes to post their best efforts and recipes.

Tonight I'm taking a leap of faith and trying to make toad in the hole for the very first time - pics will follow technophobia permitting..

Toad in the hole is notoriously difficult.

We used to call Mr's Red's attempts 'dragged in the ditch'. Which I appreciate is a play on words that not everyone will be au fait with.

i just make the yorkies and the bangers separate, once cooked i put the bangers and the mash in the hole then cover in gravy

It looked okay - I do have a pic of it but my 'phone wouldn't send it to my PC - but the bottom was too soggy.

The trouble was that although I can make decent Yorkshire pudding this needed a different amount which threw me somewhat.

I'll try and send you the pic Tom if you don't mind sticking it on here should it arrive.

No problem.


That's the trouble with toad in the hole, the fat from the sausage makes the pudding soggy.

Do you have WhatsApp Ralph?

It's a messaging service for your phone that lets you transfer pics without effort, just touch and send.

Anyone who had difficulty posting pics can WhatsApp them to me and I will gladly post them.

Success! Apologies for the scruffy hob.

It's often a sign the fat isn't hot enough when the batter is added, although if the sausages have loads of fat it can be impossible.

I can assure you that the pan was as hot as it could possibly be without endangering life and limb.

I looked at that picture for far too long, that looks absolutely delicious.

I have always preferred my Yorkshires a bit doughy. Perhaps that's just because my Mum always does them like that.

That does look great. I don’t think I have ever eaten toad in the hole.

Looks delish.

Pasta Arrabiata a'la me.

#1 son is vegan, #2 son and wife are pescatarian so we usally end up making vegan because it's easier. My cooking follows a pretty regular pattern; look at a few receipes then ignore them, get most things out of the fridge and cupboards and go from there.

So last night that was onions, peppers, capers, toms, mushroom ketchup, pasta, more toms, miso paste, basil. Decided to swerve the miso in the end and added garlic instead.

Sweat down the onions and a couple of cloves of garlic, add the chopped peppers, chopped fresh toms, chili flakes and a splash of ketchup. After 10 mins add the tinned toms and the hot sauce*, add the basil a couple of minutes before the pasta is ready.

 
* top tip, don't attempt to add two or three drops and end up slugging it in, it was a tad warm...

I do enjoy a Sunday roast and today's offering was a roast chicken with roasties, cauliflour-cheese and petit-pois.

Even if I say so myself I made a decent job of demolishing this plateful

Those roasties look abso perfect.

Decent, exactly what I look for in a Sunday lunch including crispy roasties...

That looks absolutely delicious, Ralph.

I wish Ralph would feck off.

What happened to the leftovers from that scrumptious looking toad in the hole?

If I ever leave home I'm moving in with Ralph.



(https://a.ltrbxd.com/resized/sm/upload/61/fl/24/a5/oddcouple-1200-1200-675-675-crop-000000.jpg?k=79e8699fc9)

Tonight I shall be attempting toad-in-the-hole take-2 and hoping for a great improvement.

I've already made the batter and am letting it stand for a couple of hours - it's the same amount as I use for a normal YP(I used double last time).

To be continued..

Can you email me some?

I cooked a Yorkshire pudding on Sunday. A few more people than usual, so I did 1.5 times the normal quantity in the same dish. Beginners mistake, I really needed to also increase the dish size.

I come from Northampton, and in my childhood, Yorkshire pudding was served on its own as a first course, before the Sunday roast.

I found an ideal partner for my toad - mac and cheese.

you need some wet with this, maybe some extra cheese sauce

100% this looks great but we need some souse!

Absolutely correct - it was the second re-heated serving of the mac&cheese which was consequently  a little dryer.

Otherwise I think they are a near-perfect marriage.

You a fan of souse Stu ?