The KB food thread

[cc rider]

Bite me!

ROFL

I don't eat fast food

[Beemer]

I said I'd come back and post the recipe for the cinnamon rolls if they were any good. Man, they are to DIE for! I made a batch this afternoon, using half the dough for the cinnamon ones and half for the orange marmalade ones. It makes heaps so I've frozen most of the uncooked rolls in foil containers to defrost and cook later, but the batch I did cook (half of each flavour) has just come out of the oven and a fair few have been eaten already! My beloved has been outside trimming trees and he was very impressed!

Cinnamon rolls - http://thepioneerwoman.com/cooking/2...nammon_rolls_/ (there is a printable version of the recipe on the site)

Orange marmalade rolls http://thepioneerwoman.com/cooking/2...rmalade-rolls/ (printable too)

I haven't made the coffee/maple glaze yet, and I just used a mixture of lemon juice and icing sugar for the others.

One thing I would suggest though, is to not use as much melted butter as they suggest for 'drizzling' - especially for the orange marmalade rolls. I used about 100ml and it oozed out everywhere.

Absolutely divine, I'll take a photo to show you!

[cc rider]

Cinnamon rolls - http://thepioneerwoman.com/cooking/2...nammon_rolls_/ (there is a printable version of the recipe on the site)

They look so delicious
I'll try the recipe on the wknd & let you know, probably won't be as good as yours look, but I'll give it a go

[Beemer]

They look so delicious
I'll try the recipe on the wknd & let you know, probably won't be as good as yours look, but I'll give it a go

Trust me, mine were all different sizes and I had to re-roll a few after they fell apart when I cut the dough! I think I made my rectangles a bit large - they were 65cm (that part is okay) by about 40cm and I think 30cm would have been better. I'd also brush the dough with melted butter rather than pouring it on as you could use a lot less - these are really sticky and although very delicious, a lot oozes out when you cut them so it's a bit of a waste.

I've made Danish pastries similar to this before (but the recipe was a lot more complicated - you had to dot the dough with butter and roll it in several times) and I don't think they were significantly nicer. This recipe was pretty easy to follow (and trust me, it takes about 90 minutes for the milk to cool down, which really surprised me) and is well worth the effort.

I forgot to add, a quart is 946ml (I just rounded it to 950ml) and the packets of dried yeast (not Surebake, just the active yeast on its own) are 1/4 ounce so two would be half an ounce or about 15g - I used three teaspoons full.

[LBD]

WORLD’S BEST FRUITCAKE

….……

Engineers make the best fruitcakes...especially when whisky is involved.......n I am not talking about cooking either.

[Beemer]

I cooked some more rolls that had been in the fridge for a couple of days and wasn't impressed with the result. The first lot I cooked were really light and fluffy and rose to about 5cm. The second lot were about half that - maybe I didn't let them warm up and continue to rise enough - so if you do freeze them or put some in the fridge for a few days, it may pay to let them stand for at least an hour before baking to see if it fixes this problem.

[CookMySock]

I learned something about scones a few years back, and its changed the way my scones come out completely.

Savoury scones

PREHEAT THE OVEN FIRST! 250degC

Flour a scone tray ready to go.

Dry ingredients
2 cups hi-grade flour
2 big teaspoons baking powder
1 teaspoon salt
white pepper to taste

Flavourings
chopped gherkins, olives, ham, grated cheese, and anything else like this yo have in the fridge. If its savoury - chop it up and try it.
1 Grated onion

Liquid ingredients
Tomato paste (add to milk and stir in)
Kaitia Fire (chilli sauce)
.. anything else savoury

Mix the dry ingredients well.

Check the oven is up to temperature. If its not, don't do anything else until it is. No! Don't!

Toss the grated cheese into the dry ingredients and rub well into the flour so you can't see the cheese any more. Takes a couple of minutes to do this.

Toss all the flavourings into the dry ingredients, and stir until combined.

The trick to scones is how much liquid you use. The scone batter (not dough!) should be sticky and wet. Don't make a stiff dough! Make a stiff batter!

Tip the liquid ingredients into the dry ingredients and stir to combine. Add enough milk until you can just stir the mixture with a large strong wooden spoon.

Spoon out large handfuls of the stiff sticky batter onto the floured tray and pat them down as best you can (sticky!)

Boof the tray quickly into the PREHEATED! oven, and after 12 minutes, pull one scone out and whack it half and see if its done. If it is, then pull the whole tray out or else give it another minute if it needs it.

Eat them immediately, HOT with butter on.

Steve

[CookMySock]

Everyone likes runny eggs, but for years I had heard about Eggs Benedict I never thought to find out what it was.

In its simple form, Eggs Benedict is just bacon and a runny egg on toast, with hollandaise sauce. And its fucken yummy. If you haven't seen it done, or tried it for yourself, then you owe it to yourself to try making it.

If I don't have bacon or ham, I'll just have a runny egg on toast with the sauce - still damn good.

Hollandaise Sauce is just a little tricky, but practice makes perfect.

You need; one egg yolk, a lemon, six little 1cm cubes of butter, salt, ground black pepper. Have all these ingredients next to the stove, because it all happens fast.

Drop the egg yolk into a small saucepan. Squeeze in about two teaspoons of lemon juice, and using a rubber spatula whisk it into a smooth mixture and wipe down the sides of the pan into the center.

Now add heat and keep the mixture moving. While heating and stirring, watch very very closely for any change in consistency, and when it remotely starts to thicken, remove the pan from the stove immediately and whip it hard with the rubber spatula. Heat it only until it turns into a smooth sauce, not until it curdles and turns to scrambled egg. If you stuff it up, wash it down the sink and start again - it's only an egg yolk.

Remove from the heat, add salt and pepper to taste, and add all the the little cubes of butter, and immediately whisk the mixture until the butter has all melted. Taste! Common mistakes are simply too much or not enough salt or lemon juice.

Keep the sauce warm - but do not return it to the heat and leave it unattended - this always destroys the sauce.

Put the toast on, fry a perfect runny egg. Egg on toast, tip sauce over, enjoy! Traditionally eaten with bacon as well, but it still really good without it.

You can make this anywhere, any time, and people will line up for it.

Don't eat lots of this, because it's a load of bad fats. I just have one, and I don't butter the toast.

Steve

[ready4whatever]

Venison roast.

Shoot a deer gut it etc let the meat age a while.
cover the rump in flour and place in an oven bag, poke holes in the bag, sprinkle with mixed herbs, tuscan leaves etc to ad some flavour.
chuck it in the oven on fan bake for 3 hours