BOF Posted December 2, 2013 Moderator Share Posted December 2, 2013 Well if Masterchef has taught me anything, it's that a raspberry coulis always goes down a treat. That'd be a passable ketchup.Edit : And thanks google, cuz that's not how I'd have spelt coulis... 1 Link to comment Share on other sites More sharing options...
Stevo985 Posted December 2, 2013 VT Supporter Share Posted December 2, 2013 Interesting... Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 2, 2013 Share Posted December 2, 2013 I made this at the weekend (it's a cake by the way...) Looks good stevo if you did indeed do it .....but have you any buttercream/cream or jam in it ? is the chocolate sponge a nice moist brownie consistency ? If not that cake will be hard to digest been so dry Link to comment Share on other sites More sharing options...
Stevo985 Posted December 2, 2013 VT Supporter Share Posted December 2, 2013 "If you did indeed do it" you cheeky sod Of course I did it! There's a layer of vanilla frosting between the bottom two layers and chocolate fudge frosting between the top two layers. It was really moist, actually moister than I expected it to be, which was pleasant. Again, all that icing is all round the edge. There's nothing in the middle. The two top layers of sponge are just separated by frosting so none of the dryness of the icing is in the actual cake. My only concern is I'll probably be making it on Saturday and it won't be eaten until Monday, so I'm a bit worried it'll dry out in those 2 days. Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 7, 2013 Share Posted December 7, 2013 Had to eat the lot on my own ......wifes apparently on a diet now Link to comment Share on other sites More sharing options...
AndyM3000 Posted December 7, 2013 Share Posted December 7, 2013 Stevo for The Great British Bake Off 2014! 1 Link to comment Share on other sites More sharing options...
Stevo985 Posted December 9, 2013 VT Supporter Share Posted December 9, 2013 This is how the final one ended up. Unfortunately it fell over in transit so the "tomatoes" were a bit ruined. But I think it still ended up ok 2 Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 31, 2013 Share Posted December 31, 2013 Anyone around later who has a big wallet of cash ......pop in !!!!! Link to comment Share on other sites More sharing options...
Shillzz Posted December 31, 2013 Share Posted December 31, 2013 I made fondant potatoes the other day, nearly setting the house on fire in the process. Can I ask, after browning on both ends, and adding the stock, do you just leave them to cook on the one side? It seems a bit counter-intuitive because the stock doesn't cover the whole potato. Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 31, 2013 Share Posted December 31, 2013 but as a spud the liquid will get absorbed ....but you can turn it over if you want 1 Link to comment Share on other sites More sharing options...
Meath_Villan Posted December 31, 2013 Share Posted December 31, 2013 Oh a tip ...I always add saffron to my fondants .. Link to comment Share on other sites More sharing options...
BOF Posted December 31, 2013 Moderator Share Posted December 31, 2013 Oh you do do you? That stuff that's dearer than gold by weight. Yeah. Spare change mister? Link to comment Share on other sites More sharing options...
Shillzz Posted December 31, 2013 Share Posted December 31, 2013 (edited) Oh you do do you? That stuff that's dearer than gold by weight. Yeah. Spare change mister? I brought a huge bag of it back from Egypt having bartered my way to a halfprice deal. It was only when I started using it that I realised i'd been ripped off, it was about as potent as Aston Villa's attacking threat. Edited December 31, 2013 by Shillzz Link to comment Share on other sites More sharing options...
villaajax Posted December 31, 2013 Share Posted December 31, 2013 Oh you do do you? That stuff that's dearer than gold by weight. Yeah. Spare change mister? We had quite a sizable bag of saffron in the cupboard which my mum just decided to throw out one day. Madness! Link to comment Share on other sites More sharing options...
BOF Posted December 31, 2013 Moderator Share Posted December 31, 2013 It does go off or lose its flavour quite quickly though, so if you keep it, it becomes completely irrelevant to the dish other than as a bit of colouring. Which is why when you buy it in those Schwarz bottles (if you were stupid enough to pay that money ...) it comes within a sealed bag inside the bottle. Link to comment Share on other sites More sharing options...
villaajax Posted December 31, 2013 Share Posted December 31, 2013 My sister got it when she went on some Caribbean tour. Never opened, just a waste. Link to comment Share on other sites More sharing options...
Meath_Villan Posted January 2, 2014 Share Posted January 2, 2014 (edited) A few pics from inside the kitchen new years eve Edited January 2, 2014 by Meath_Villan 1 Link to comment Share on other sites More sharing options...
villaajax Posted January 2, 2014 Share Posted January 2, 2014 Is that a large bug getting in each picture? Link to comment Share on other sites More sharing options...
Meath_Villan Posted January 2, 2014 Share Posted January 2, 2014 (edited) no its my old phone crap camera...my sg3 broke last week Edited January 2, 2014 by Meath_Villan Link to comment Share on other sites More sharing options...
johnsonp Posted January 3, 2014 Share Posted January 3, 2014 This is how the final one ended up. Unfortunately it fell over in transit so the "tomatoes" were a bit ruined. But I think it still ended up ok Did you win? Link to comment Share on other sites More sharing options...
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