What is the quickest and easiest dish you've made that tastes great?!
Answers:
It doesn't get much quicker, easier and better than this !.!.!.
ETON MESS
Serves 2
INGREDIENTS
450g of fresh strawberries
1 tablespoon of sugar
250g of meringue
250ml of cream
METHOD
Wash the strawberries, remove any stalks and chop them into quarters!. Break or chop the meringue into rough 2cm (1 inch) pieces!.
Put the strawberries in a bowl!. Sprinkle over the sugar!. Mix together!.
Pour the cream into another bowl!. Lightly whip the cream!. Don’t over-do it: it should still be pourable!.
Add the strawberries to the cream, or vice versa!. Add the meringue pieces!. Mix together and serve!.
ADDITIONS & ALTERNATIVES
Use ready-made meringue nests, especially if they are already broken and reduced in price!.
If you make your own meringue, this is the dish to practice with!. If they weep, crack or even collapse, you can still use them in this!. However, you do have to make it a day in advance!.
For the romantic version, top with a large strawberry and offer this to your partner!.
An authentic Eton mess uses strawberries, but other summer fruits work well!.
However, even Heston Blumenthal has had to concede that Eton mess is “quite simply impossible to improve upon”!.
HISTORICAL NOTES
Eton mess originated at Eton College in the 1930’s, when a mixture of either strawberries or bananas with cream or ice cream, all stirred together (hence the name "mess"), was served in the school’s “sock shop” (tuck shop)!. One anecdotal story is that the dessert was ‘invented’ by a Labrador dog, when it sat on a picnic basket in the back of a car!. With the later addition of the meringue, it has evolved into the unashamedly wicked, yet still utterly English, summer dessert!. It is traditionally served at Eton College's annual prize-giving celebration picnic on what is still called the "Fourth of June”, despite actually taking place on the last Wednesday in May!. You just can't beat an English public school education !.!.!.Www@FoodAQ@Com
ETON MESS
Serves 2
INGREDIENTS
450g of fresh strawberries
1 tablespoon of sugar
250g of meringue
250ml of cream
METHOD
Wash the strawberries, remove any stalks and chop them into quarters!. Break or chop the meringue into rough 2cm (1 inch) pieces!.
Put the strawberries in a bowl!. Sprinkle over the sugar!. Mix together!.
Pour the cream into another bowl!. Lightly whip the cream!. Don’t over-do it: it should still be pourable!.
Add the strawberries to the cream, or vice versa!. Add the meringue pieces!. Mix together and serve!.
ADDITIONS & ALTERNATIVES
Use ready-made meringue nests, especially if they are already broken and reduced in price!.
If you make your own meringue, this is the dish to practice with!. If they weep, crack or even collapse, you can still use them in this!. However, you do have to make it a day in advance!.
For the romantic version, top with a large strawberry and offer this to your partner!.
An authentic Eton mess uses strawberries, but other summer fruits work well!.
However, even Heston Blumenthal has had to concede that Eton mess is “quite simply impossible to improve upon”!.
HISTORICAL NOTES
Eton mess originated at Eton College in the 1930’s, when a mixture of either strawberries or bananas with cream or ice cream, all stirred together (hence the name "mess"), was served in the school’s “sock shop” (tuck shop)!. One anecdotal story is that the dessert was ‘invented’ by a Labrador dog, when it sat on a picnic basket in the back of a car!. With the later addition of the meringue, it has evolved into the unashamedly wicked, yet still utterly English, summer dessert!. It is traditionally served at Eton College's annual prize-giving celebration picnic on what is still called the "Fourth of June”, despite actually taking place on the last Wednesday in May!. You just can't beat an English public school education !.!.!.Www@FoodAQ@Com
Bread Fritters;
Go to the bakery section of the store where you normally buy bread!.
Ask the baker for an "unbaked" loaf of bread!.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread!.
Take that home and in a pot warm some cooking oil to about half the depth of the pot!. (Smaller pots take less oil than bigger ones do)!.!.!.
The oil temperature should be medium hot!. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers!. That brings the cutting of dough to about twice the size it was when you cut it!.!.!.!.
Now with care, drop the stretched out dough in to the hot oil!.
It would rise almost instantly!.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally!.
It would be puffy and crisp when done!.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it!.
Repeat this process until all the dough is done!.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to mince to poloni or jam!.
Try it, you will probably have some left over for two or three days, which your man can take to work if he likes!.!.!.!.
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day!.
Here at home I have a set menu I follow when the kids are home, and Wednesdays are always bread fritter days!. My family looks forward to this mid week treat!.Www@FoodAQ@Com
Go to the bakery section of the store where you normally buy bread!.
Ask the baker for an "unbaked" loaf of bread!.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread!.
Take that home and in a pot warm some cooking oil to about half the depth of the pot!. (Smaller pots take less oil than bigger ones do)!.!.!.
The oil temperature should be medium hot!. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers!. That brings the cutting of dough to about twice the size it was when you cut it!.!.!.!.
Now with care, drop the stretched out dough in to the hot oil!.
It would rise almost instantly!.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally!.
It would be puffy and crisp when done!.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it!.
Repeat this process until all the dough is done!.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to mince to poloni or jam!.
Try it, you will probably have some left over for two or three days, which your man can take to work if he likes!.!.!.!.
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day!.
Here at home I have a set menu I follow when the kids are home, and Wednesdays are always bread fritter days!. My family looks forward to this mid week treat!.Www@FoodAQ@Com
Very easy and easily available ingredeints
Bread ke Dahi Wade
Ingredients:
1) Loaf of sliced Bread
2) 10 to 20gms Cummin Seeds (Shahi Jeera)
3) Chilly powder to taste
4) 500 ml Curd
5) Salt& Sugar to taste
Procedure:
1) Cut the bread in round shapewith the help of Katori
2) Make a set of three rounds each
3) Blend the curd nicely with salt ans sugar to taste if needed add little
water just to make it a little thin so that bread can be soaked in it
4) Roast Cummin seeds on the pan and grind to make powder
5) Take water in a bowl and soak the set of three breads in water and
sqeeze it and drain all the water carefully with you palm,
take care that it doesnt break and the shape remains round
place it in a plate!.
6) Put the curd over it and allow it to soak the curd
7) Sprinkle the cummin seed powder and chilli powder according to taste
over it and serve Bread ke Dahi wade!.
Bread Pudding
Ingredeints:
1) Sides of the remaining bread or whole bread
2) 2 eggs
3) Castor sugar
5) 1 cup milk
4) cardamom powder
Procedure:
1) Make bread crumbs of the bread that is remaining out of the dahi wada
make fine powder of the bread
2) Beat the eggs with sugar till the sugar melts
3) Add milk to the eggs and sugar mixture
4) Add the bread crumbs to it
5) and mix it to make it consistent
6) Add cardamom powder and mix the whole mixture and set it aside
7) Take a vessel in which u would be cooking it and sprinkle some solid
sugar in the vessel spreading it all around
8 Just heat the vessel till the sugar turns brown , please take care that
the sugar doesnt get burnt
9) Pour the whole mixture of pudding into the vessel and set it properly
10) Cook in the pressure cooker for 10 to 15 mins
11) When cooker cools down remove the pudding upside down in a plate
make small cubes with the help of knife and allow to cool in the fridge
12) The sugar coating on the top of the pudding gives nice carmel taste to
the pudding!.
Serve coldWww@FoodAQ@Com
Bread ke Dahi Wade
Ingredients:
1) Loaf of sliced Bread
2) 10 to 20gms Cummin Seeds (Shahi Jeera)
3) Chilly powder to taste
4) 500 ml Curd
5) Salt& Sugar to taste
Procedure:
1) Cut the bread in round shapewith the help of Katori
2) Make a set of three rounds each
3) Blend the curd nicely with salt ans sugar to taste if needed add little
water just to make it a little thin so that bread can be soaked in it
4) Roast Cummin seeds on the pan and grind to make powder
5) Take water in a bowl and soak the set of three breads in water and
sqeeze it and drain all the water carefully with you palm,
take care that it doesnt break and the shape remains round
place it in a plate!.
6) Put the curd over it and allow it to soak the curd
7) Sprinkle the cummin seed powder and chilli powder according to taste
over it and serve Bread ke Dahi wade!.
Bread Pudding
Ingredeints:
1) Sides of the remaining bread or whole bread
2) 2 eggs
3) Castor sugar
5) 1 cup milk
4) cardamom powder
Procedure:
1) Make bread crumbs of the bread that is remaining out of the dahi wada
make fine powder of the bread
2) Beat the eggs with sugar till the sugar melts
3) Add milk to the eggs and sugar mixture
4) Add the bread crumbs to it
5) and mix it to make it consistent
6) Add cardamom powder and mix the whole mixture and set it aside
7) Take a vessel in which u would be cooking it and sprinkle some solid
sugar in the vessel spreading it all around
8 Just heat the vessel till the sugar turns brown , please take care that
the sugar doesnt get burnt
9) Pour the whole mixture of pudding into the vessel and set it properly
10) Cook in the pressure cooker for 10 to 15 mins
11) When cooker cools down remove the pudding upside down in a plate
make small cubes with the help of knife and allow to cool in the fridge
12) The sugar coating on the top of the pudding gives nice carmel taste to
the pudding!.
Serve coldWww@FoodAQ@Com
Grate some cheddar cheese mix it with some roasted red peppers( out of a jar in olive oil ) drained on kitchen paper, then chopped up, and mix this with some mayonnaise, place on toasted bread and put it under the grill to melt!. Quick, easy and very tasty!. Www@FoodAQ@Com
cook some spaghetti
to cooked pasta add i tin of flaked tuna, dash of olive oil, hand full of very good feta cheese, (say bulgarian,) some fresh chopped herbs (say chives or parsley!.!. what ever you have,) freshly ground black pepper, good salt and a queeze of lemon!.
EASY!.!.!.Www@FoodAQ@Com
to cooked pasta add i tin of flaked tuna, dash of olive oil, hand full of very good feta cheese, (say bulgarian,) some fresh chopped herbs (say chives or parsley!.!. what ever you have,) freshly ground black pepper, good salt and a queeze of lemon!.
EASY!.!.!.Www@FoodAQ@Com
I love tuna melts, your regular tuna salad, but I add chili's and garlic, tomatoes or pretty much anything you can think of!. Toast them in the oven for 15 minutes on your fav bread, I use rye and fav cheese!.Www@FoodAQ@Com
celery stalks stuffed with both blue cheese and cream cheese whipped together, topped with salt and pepper!.!.!.i hate blue cheese by itself, never order blue cheese dressing on a salad and use it rarely on wings, but this i love! very very quick!.!.!.!.very very good!.!.!.Www@FoodAQ@Com
Egg in the Hole!.
Get a slice of bread and cut a hole in it with a cup!. Butter both sides!. Put it in a frying pan and crack an egg in the middle!. Fry until egg is done!. MmmmmWww@FoodAQ@Com
Get a slice of bread and cut a hole in it with a cup!. Butter both sides!. Put it in a frying pan and crack an egg in the middle!. Fry until egg is done!. MmmmmWww@FoodAQ@Com
bacon and cheese melt
grill the bacon make sum toast stick the bacon on the toast with cheese on top and melt under the grill till golden brown yumWww@FoodAQ@Com
grill the bacon make sum toast stick the bacon on the toast with cheese on top and melt under the grill till golden brown yumWww@FoodAQ@Com
Omlette, with a filling from the fridge!.
ie cheese , tomato, ham etc!.
Less than 60 secondsWww@FoodAQ@Com
ie cheese , tomato, ham etc!.
Less than 60 secondsWww@FoodAQ@Com
ramin,with green onions, add acan of oysters,a little soy, duneWww@FoodAQ@Com
Scrambled egg and toast, lovely :)Www@FoodAQ@Com
sandwich with tuna in tin!.Www@FoodAQ@Com
fried egg sandwichWww@FoodAQ@Com
toast beans n cheese!Www@FoodAQ@Com