Paid Members Thunderplex Posted January 17, 2021 Paid Members Share Posted January 17, 2021 They are a bit of a game changer. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted January 17, 2021 Paid Members Share Posted January 17, 2021 I keep some cookie dough in the fridge (ready made) or freezer (homemade). When the kids want a snack or quick pud, just slice some off, roll in your hands and then airfry 10 mins at 160. Still gooey but will firm up slightly. No mess. Quote Link to comment Share on other sites More sharing options...
deathrey Posted January 17, 2021 Share Posted January 17, 2021 Can I ask your recipie please @tiger_rick? Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted January 18, 2021 Paid Members Share Posted January 18, 2021 18 hours ago, deathrey said: Can I ask your recipie please @tiger_rick? Just a classic cookie recipe. Probably came from the BBC site originally. The key is to cook from very cold so it doesn't just "melt". 150g soft butter, 80g light brown sugar and 80g granulated sugar, 2 tsp vanilla, 1 large egg, 225g plain flour, ½ tsp bicab, ¼ tsp salt and 200g l choc chips. Cream the butter and sugar, add the other wet stuff, then all the dry stuff, then the chocolate chips. If you want to freeze, I either make balls and freeze them in a plastic Chinese takeaway tub or form a big log and just take slices off it as needed. Quote Link to comment Share on other sites More sharing options...
deathrey Posted January 18, 2021 Share Posted January 18, 2021 Thank you @tiger_rickI have some great cookie recipies but never manage to get them chewy. I have never tried it with the dough cold so will give this a go. Plus I really like the idea of having it prepared in the fridge/freezer ready to go when you fancy it as time is of the premium at the moment and I'm not getting much opportunity to cook or bake. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted January 21, 2021 Paid Members Share Posted January 21, 2021 Used my air fryer, some leftovers and frozen veg to make something that looks atrocious but tastes great. Rolled leftover sweet potato mash, frozen small veg (carrot, peas, sweetcorn, beans) and a handful of cheese into sausage shapes and baked it. Added some onions from the freezer and served in hot dog rolls. Bit of a bubble and squeak vibe. Aside from the cheese, there was cream and butter in the original mash but it'd be very easy to make vegan.  Quote Link to comment Share on other sites More sharing options...
Paid Members ReturnOfTheMack Posted January 21, 2021 Paid Members Share Posted January 21, 2021 That sounds cracking! Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted January 22, 2021 Paid Members Share Posted January 22, 2021 Those tiger-dogs sound delish. Very inventive. Quote Link to comment Share on other sites More sharing options...
Paid Members I Bent My Wookie Posted January 22, 2021 Paid Members Share Posted January 22, 2021 Has anyone made their own pasta before? I'm looking at doing Lasagne from scratch next week and really wanna try home made pasta sheets (working from home is making me need to do anything) and just wondered how people have done making Pasta? Ideally I want to free roll, but I'm not against buying a pasta machine if needs be. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted January 22, 2021 Paid Members Share Posted January 22, 2021 Yeah, I've got a pasta machine. Made a simple egg pasta with 00 flour. It's not that difficult, I find the hardest part trying to stop it sticking together. Even after flouring it, mine still sticks together so I have to work really quickly. Looks easy when Jamie Oliver does it. Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted January 22, 2021 Awards Moderator Share Posted January 22, 2021 (edited) 17 minutes ago, tiger_rick said: I find the hardest part trying to stop it sticking together. Polenta or semolina is what you need. And cover anything you've just made with a lightly damp tea towel while you work on the rest. The best tip I ever saw is rather than work on a long sheet is to join the rectangle of dough at the ends so you are working with a 'loop' of pasta. It just continually gets fed back into the machine rather than picking it back up and feeding it back manually. @Shy Dad a machine is utterly not necessary but they are tremendous fun and quite cheap, providing you've got a long enough run of worktop / table to work on. I clamp mine to my dining table to get the space to work. Don't spend any more than about £15 on it. Check your local discount shops / TK Maxx. Edited January 22, 2021 by Onyx2 Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted January 22, 2021 Moderators Share Posted January 22, 2021 (edited) I don't have any problems with sticking anymore and I think the key is understanding that there really is no such thing as too much dusting with flour. I was really underestimating how much to use and how often to re-flour. (Semolina on the counter where I'm readying the stuff that's already done is a winner to). @Shy Dad I like the machine for very quickly and easily getting a nice evenly thin dough. It's the hardest part of pasta making for me by far. I never use the cutting attachments though as folding and knife cutting and getting to do that bit where the pasta noodles cascade off the knife is by far the most satisfying thing about making your own pasta. none of this last part is really relevant for lasagne though, of course. This is the best dough recipe I could recommend for a first timer, because it's so precise you won't have to guess at the end if your dough has the right texture. You don't need the food processor - I do it all by hand  (Bonus if you don't know what I'm talking about when I talk about the satisfying knife drop, skip to around 17:50 in that video to see an admittedly not great example. But it's great when you do it irl, trust me) Edited January 22, 2021 by Chest Rockwell Quote Link to comment Share on other sites More sharing options...
SuperBacon Posted January 22, 2021 Share Posted January 22, 2021 *Bernie Sanders voice* I am once again asking for your tofu suggestions. Apart from scrambling it or baking it (both I do quite regularly with wildly varying success), is there anything interesting I can do with tofu? Doesn't need to necessarily be a vegan/veggie recipe. Quote Link to comment Share on other sites More sharing options...
Keith Houchen Posted January 22, 2021 Share Posted January 22, 2021 2 minutes ago, SuperBacon said: *Bernie Sanders voice* I am once again asking for your tofu suggestions. Apart from scrambling it or baking it (both I do quite regularly with wildly varying success), is there anything interesting I can do with tofu? Doesn't need to necessarily be a vegan/veggie recipe. Deep fried / Salt and pepper tofu is pretty easy to do and is delicious. Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted January 22, 2021 Paid Members Share Posted January 22, 2021 The Hairy Bikers Pad Thai recipe is really nice and uses Tofu. Bit fiddly, but well worth it. https://www.thefreelibrary.com/The+Hairy+Bikers'+Great+Curries%3B+Every+day+this+week+The+Journal+will...-a0362702246 Quote Link to comment Share on other sites More sharing options...
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