Cook Bake and Eat do Ready Steady Cook #4

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…

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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!

Lau xx

 

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