What food did you last make
Pump House was a revelation. Went to cafe and bought loads of stuff from the shop. Everything was top class.
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Pompeyexile can you share recipe for these beauties?
My other half works for Dr Oetker who make all the baking products and Restaurante and Chicago Town pizzas made in that famous Italian town Leyland in Lancashire…Hah!
Anyway they have a website and the truffle recipe is one of thiers and here it is…
Ingredients: 150g DARK CHOCOLATE, 150G DOUBLE CREAM, 25G UNSALTED BUTTER, COCOA POWDER TO DUST. and… any flavouring (booze) of your choice. The original recipe were for peppermint flavoured ones using 15g of peppermint essence, but I preferred to make them a tad more festive and so just poured in some Cherry Brandy to taste.
Method:
Cut or break the chocolate into pieces into a bowl.
In a pan put the cream, butter and flavouring of your choice. Gently heat until just simmering and the butter has melted.
Now pour the warmed cream mixture over the chocolate and leave to stand for 1 minute. Now gently fold the mixture together until all the chocolate has melted and you have a smooth glossy ganache.
Cover and pop in the fridge for at least 3 hours to allow the ganache to thicken. If you use a bigger bowl it ill set quicker.
Now for the messy bit…
Take a teaspoon and scoop out some of the ganache and roll in your hands to make a ball…or whatever shape you are happy with, place on some greasproof paper on a plate. You should have enough mixture to make about 16 to 18 truffles but it all depends on the size you make them. Note! As I said, this part is really really messy!
If they become really sticky, pop them back in the fridge for 30 minutes. Then take them out and put some cocoa powder on a plate and roll your truffles in it until nicely covered. Keep in the fridge.
If you don’t want all cocoa powder you can use chopped nuts or sprinkles to cover them. As they used to say on Big Brother…YOU DECIDE!
Helpful tip: If when you stirr the cream and chocolate together it goes grainy or splits Don’t Panic! Just add a dash more of either room temp cream or milk or even water and give it a good stir. It will come back to a smooth ganache. If not add a little more. Trust me that is what happened to me and it worked a treat.
ENJOY!
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always laughed at that advert, authentic italian pizza made in germany,
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Whilst I never eat shop bought pizzas, Oetker sell absolutely tons of them. In fact, I think they are one of the biggest selling brands in the UK. Of course, if you are a connoisseur of pizza and bake your own especially in a proper pizza oven, then of course all shop bought would pale into insignificance. But, they serve a purpose.
I don’t disagree with you but you can go into any supermarket and buy their “the best” or equivalent and it’s a lot more like a “proper” pizza.
Very true matey, but like all things price pays a big factor and for some, cheap is all they can afford. Personally I would rather and do make my own as with many things, but then again I am retired with no kids to have to think about so I have the time.
Cuprajake always laughed at that advert, authentic italian pizza made in germany,
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Looking good plenty of fruit,nice and dark.👍
Both are Ottolenghi’s! 😊
Very nice.
Sous Vide, reverse sear, years of practice?
You have smashed a beautiful medium rare finish even not saucing the whole steak so you can appreciate the flavour.
Whoever spent time, money and love growing the beast that that steak came from would appreciate the effort and respect.
I know I would.
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Since discovering ‘sous vide’ I never cook a steak any other way. It always turns out perfect. Yes it may be more hassle than just bunging it in a hot pan, but I always found not being a proper chef or to be honest not having steak even every month necessarily, that it was too hit and miss. I did it for a friend who visited and he said it was one of the best cooked steaks he had had. Nuff said!
Amberale Thanks and yes to all three!
Pompeyexile Agreed with what you said about sous vide - not the most convenient way to cook but worth it for the precision. Low temperature oven also works well but the water bath is fool proof once you’re set up.
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Well after carb loading over Xmas and my birthday, I’ve now gone back to crappy low carb
The beer was a Friday treat after the first week back at work and generally a poorly household Xmas, Mrs was ill second Christmas running, last yr COVID this year chest infection and inflamed ribcage.😭
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Cuprajake I will be joining you shortly. That means when I can stand the nagging no longer! I eat porridge for breakfast but the carbs are slow release into the bloodstream over the day…..as opposed to say eating breakfast cereal which dumps its carbs into the system all in one go. Lunch tends to be like your meal but I substitute eggs for veg as I am not a lover and I do not worry about the evening meal. I had to have ⅔ rds of my stomach removed in 2017 so can only eat small amounts, but often!
I’m finding low carb more limited that vegan
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Potato/cheese (mash) and then sauerkraut
Boil them and then mushroom gravy on top
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I made Milanese beef steaks. It didn’t last long. The photographer arrived too late. 🤪