each weak ill be giving out a new recipe for all you interrested people wanting to cook
whats this weeks?.. + you should learn to spell week
my first recipe in wallas cookin book is a nice origanal breakfast,blue barry pancakes
ingredients:
1 14 cups of self raising flour
1 tea spoon bicarb soda
1 egg
3 tabale spoons sugar
350 ml butter milk
15g melted butter
12 cup blue berries (can have more)
icing sugar to dust
method:
1. sift floor and bicarb soda into a large bowl then add suggar
2.in a small bowl beat egg,butter milk and melted butter together
3.mix with dry ingredients until you have a smooth batter,add 12 of blueberries fold in gently
4.heat in a large non stick pan doesnt have to be non stick its just easy to flip them,brush with butter
5.pour mixter into pan cook like a normal pancake just wait till you see bubbles and flip
6.eat
tip for the recipe is not to add the blueberries into the mixter ruins the coulor of the pancake add the wen you just pored the mixter to the pan.
I'm stuck on part 1.
Where can i find a big enough sifter to sift the floor?
sory about that its 1 and a half cups flour and half cup blueberries
and that recipe was past down from my uncle barry
thats y there calle blue barry pancakes
Uncle Barry
this thread will never be legit with out photos to go along with each recipe
just letting you know
ok heres a picture
i like skinners Vietnam flashbacks and rants, haha so many good ones
ahh fuck worng thread
*logs out*
I want a new recipe for the 15 of May
ok a request from the bird ill do it
Get some more recipes uncle barry
cookin with walla is back in business
im seeing little to no evidence of that..
No matter how much I try when I try to incorporate my Tarragon into my Hollandaise to make Bernaise Sauce it will split and when I add warm water to save the holly it dulls the aroma and taste of the tarragon...
WTF is doing wrong??
new recipe its a desert tho for u swwet tooths
rose pannacota: serves 5 portions
210 thickend crem
180 milk
40g suger
2 gelatin leaves
2 tbs rose water
method:
1.soak gelatin leaves in water (some people say soak it in war i find it hard to work so i use cold)
2.infuse milk rose water and cream on a pot just till it starts to simmer dont burn u just want it to start to simmer not boil.take off the heat.
3.let it cool down a bit then add soaked gelatin leave and suger ster till both desolve then strain it about 5 times while its still warm.
4.serve with some citris segments or outher flavours that u think go well ,i ain telling u mine get creative .
Better yet buy already powdered Gellatin an let sit with the milk for 10 minutes whilst your infusing the other ingrediants...
Spukka - are you incorporating tarragon into an already made hollandaise or incorporating it into the reduction at the start of the process?
your new recipe tastes like ass
Leedog knows it. You need to reduce tarrogon in your vinegar brother.
So anyone a chef besides me?
fuck needles, ayahuasca is the best drug ive ever tried i dont think i could ever do it again, the taste of it is terrible
fail
