Ready Steady Cook #3

Hello foodie friends and welcome to part 3 of our attempt at Ready Steady Cook. If you need a reminder of past events then check out Part 1 and Part 2 here.

I’m going to start off by saying that we have slighty changed the rules around here. Basically we’ve realised that £5 is a pretty tough amount of money to get enough ingredients to do two courses. With that in mind we have updated the rules (see them here) so that instead of a £5 limit there is a 5 item limit. So the buyer picks five ingredients and challenges the ‘cook’ to make a two course meal for two people with them. All makes sense yes?

So onto part three of the challenge. Below are the ingredients that Fi picked for me to cook with.


Turkey steaks, blue cheese, creme fraiche, caramel chocolate and shredded wheat.

Obviously with ingredients like this I knew I would be making a main course and pudding – nothing knew there then. I swear sometime soon we will end up with a starter and main in this challenge!

So first off I decided to make a turkey pasta dish with the turkey, blue cheese, creme fraiche and other ‘store cupboard’ ingredients. Here’s what I did.

  • Chopped the turkey steaks into smaller chunks.
  • Prepare and cook the pasta as normal, I also added some leftover broccoli that needed using up into the pan to cook with it.
  • While the pasta and turkey are cooking start on the sauce. Here I used a basic white sauce recipe then at the end I added a good chunk of blue cheese and a generous spoon of the cream. Stir this until you get a really creamy sauce.
  • Once all these are cooked drain the pasta/broccoli and add the turkey and blue cheese sauce to the pan.
  • Mix together – we also added some spinach leaves as we always have these in the fridge.


So there we have it – a delicious blue cheese and turkey pasta for our main course. Seriously this was so good that I am debating using blue cheese in all future sauces from now on.

For the pudding my first thought was to melt the chocolate and mix it with the shredded wheat – kind of like your basic Easter nests – to make a tray bake. I then thought that I could take the Halloween theme and cut up the tray-bake into coffin shapes and give out to trick or treaters. So that was the plan, except then I actually started and I realised that caramel chocolate reacts differently to being melted than normal Cadbury’s chocolate. Basically it started to cool straight away, I don’t know if it’s because I used the microwave or if it’s just the caramel factor but I literally only had time to mix the two ingredients quickly together (using a lot of muscle) and shape into ball shapes before they had hardened! So we had truffle shaped caramel chocolate shredded wheat things. Not the best looking things, but quite tasty – if you could deal with the chewiness that is.


So now over to Fi for her scores on the doors!

Use of ingredients: 8/10 – I thought the two courses were a fairly obvious choice for the ingredients, but they all worked so well that I can’t mark Lau down for that!

Ingenuity: 7/10 – The idea of chocolate coffins was inspired (even if it didn’t work) so I’m going to give Lau a 7/10 for ingenuity. Plus blue cheese in a sauce was the best thing ever so extra points for that!

Taste: 8/10 – everything was truly delicious and I could eat that pasta dish every day for the rest of my life and still adore it!

Lau xxx


2 thoughts on “Ready Steady Cook #3

  1. Pingback: October Foody Wonders | cook bake and eat

  2. Pingback: Cook Bake and Eat do Ready Steady Cook #4 | cook bake and eat

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