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A recreation of Baked Bean Fort from the Yogscast's MoonQuest series. Duncan smelting
It is the same as this one, but this time on film. And we all know, only film is the real thing. I repeat the recipe nonetheless.
For 2 persons:
Tomato sauce:
Gently roast an onion, garlic and some chili in a pot. After 5 to 10 minutes, add one can of tomatoes. You can also use fresh tomatoes, but you need to put them into hot water for a minute and peel them. Use a fork to squash the tomatoes while they cook for about 20 minutes. Add salt, pepper, basil and some balsamico vinegar as you like.
Pasta:
I'm pretty sure you know how to cook pasta.
Casserole:
Mix the pasta with half of the tomato sauce. Add one layer of pasta to the casserole, then tomato sauce, then parmesan, then mozzarella. Repeat until your ingredients are exhausted. You should finish with a layer of cheese which is slightly thicker than the others. Bake for about 15 minutes. Serve with some fresh basil on top.
Late upload today - oh, my goodness am I a busy man!! Well not because of my baking but my wife is the one who is busy this evening. Today's challenge made me really think and although there was many things that came to mind not to many could be represented through a shot that I could have taken today.
My wife to the rescue - she decided to make some meringues this evening and as soon as she was gathering the eggs and "whatever" I thought that is just what my mother used to do on a more than regular basis. We would be sitting around and all of a sudden up she got, into the kitchen and voila her great baking began. So thanks to my wife for prompting me and thanks to mum for all those great memories.
Our Daily Challenge - MEMORY FROM YOUR CHILDHOOD ......
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A recreation of Baked Bean Fort from the Yogscast's MoonQuest series. The three characters: Duncan (Lalna, Lividcoffee), Simon (Honeydew) and Lewis (Xephos)
Loads of fruit coming from our pear and plum trees in the backyard. Have had to do some serious canning and baking. Even still we have bags of fruit.
Braved the elements this morning to pick the making of a pie for Sunday dessert, Unless the rain stops I won't be going back out to search for blackberries...
A view from the South Lookout of Bake Oven Knob, the highest point in Lehigh County, Pennsylvania at 1600 feet above sea level.
The recipe for this dish is excerpted from my new cookbook "Sprinkles! Recipes & Ideas for Rainbowlicious Desserts", and is available on my blog. jackieshappyplate.com/2013/11/10/christmas-cookie-season/
I went to Cafe Gitane in the West Village for brunch a few weeks ago with my parents. The restaurant is located inside the Jane Hotel and faces the Hudson River. It is a really cute place; very French bistro-like.
I ordered the baked eggs (medium) with sausage and it was delicious. I love good food. And I LOVE brunch. Best meal of the day.
So, like Liz, I used the recipe from 101 cookbooks.
I split the dough in half after the first rise, and froze half. I figure if you can freeze pizza dough, why not donuts? There's no way we'd eat two dozen donuts before they went bad.
I then rolled out the dough, cut them out, put it on parchment paper on a cookie sheet, covered it with plastic wrap, and put it in the icebox overnight.
This morning, I turned the oven on and set the cookie sheet on top of it while we had coffee and did the morning chores. That worked out well. I baked them when we came in.
For the chocolate frosting, I melted some kisses in the microwave, added a bit of cream. Powdered sugar and cinnamon sugar for the rest.
I think I will try to fill some with jelly next time. Frank will love that.
Yields 8 scones (Easy to veganise)
1/2 cup canned pumpkin (or fresh)
2 cups all purpose flour
2 Tbsp butter, at room T°
4 Tbsp sugar
1 egg
1.5 cc baking powder
1 pinch salt
1/3 cup raisins
2 tsbp orange peel (or orange extract)
Beat egg with sugar and add sugar and pumpkin.
Sift flour, baking powder and salt and add to the wet ingredients. Add raisins and orange peel. Be careful not to overmix.
Roll the dough into a circular shape (1/2" thick) and refrigerate during one hour.
Preheat the oven, cut the dough in 8 and bake at 375° during 30 minutes.