Greetings fellow foodies and how are you this merry Wednesday? Can you believe that there’s just over a month until Christmas, how exciting is that – I’m not sure I can bear it. I’m almost buzzing with excitement and I can’t wait until it’s okay to wear my Christmas jumper in public, it’s still too soon right? Today’s post is the fourth instalment of this here Ready Steady Cook business, I bet you’re excited to see what we’ve been nibbling on aren’t you?! Well read on…
So as Lau mentioned in her last post, we’ve sort of changed the rules of the challenge, so now it’s five ingredients and not £5. As let’s be honest sometimes you want to treat yourself which you can’t always do for just £5. The ingredients Lau picked for me were a pack of sausages, lots of raspberries, brownie mix, sweet potatoes and digestive biscuits. As you can see from the ingredients, someone fancied brownies! As for what I made, I went for a classic autumn recipe with the sausages and made a toad in the hole, which was out-of-this-world in its deliciousness. It was so good that I now want it every single week, there’s just something about the crunchy top of the Yorkshire pudding and the squishy doughy inside – scrumptious pairing if you ask me.
The toad in the hole was a breeze to make, simply
- cook the sausages for ten minutes in your dish (add some vegetable oil so they don’t stick)
- Combine two eggs and 140g plain flour to form a smooth paste. Then add in 175ml of milk a bit at a time, stirring continuously.
- Pour the batter mix over the sausages so that they are 2/3 covered
- Bake in the oven for 25-30 minutes
- If you’re like me you’ll forget to take pictures of the finished article, whoops! It was just too good I couldn’t help it!
I served out toad in the hole with ketchup and sweet potato fries, see here for the recipe we used. An interesting combination I agree, but delicious nonetheless!
For pudding I created a new form of brownie: The raspberry, chocolate and biscuit brownie AKA brownie heaven! To make these wonderful creations you do the following:
- Line your brownie pan and then spread the bottom with broken up digestive biscuits
- Make up the brownie mix as per the instructions on the pack before adding in half of your raspberries – slowly stir to combine
- Pour the mix over the biscuit base
- Sprinkle the rest of the raspberries on top
- Bake as per the brownie mix instructions
So there you have it, an amazingly delicious ready steady cook meal, what do you think, did I do good?
Now over to Lau for the scores, argh the pressure! Fi x
Hello, here are the scores on the doors –
Use of Ingredients – 10/10
Ingenuity – 10/10
Taste – 10/10
So full marks all round from me. Both of the dishes that Fi cooked were completely delicious, used all the ingredients well and had clever thinking so I couldn’t mark any other way!