It’s no secret that I’m really not the best cook. My husband despairs when I burn his toast, his sandwiches look like Edward Scissorhands has made them and generally cremate almost everything I whack in the oven.
HOWEVER. There are a few things I can cook and people actually eat! Now. If you’re a serious foody or just someone who can cook average-ly then look away now. Believe me you will be recoiling in horror at the basic level of “recipes” here – no trolling the terrible cook and Mother thank you very much!!
To all those in the same boat as me who aren’t blessed with a Delia style flair for cooking – don’t worry! I aim to give you the most simple easy ways to make snacks/meals – and believe me you will leave my blog feeling better about yourself.
This week I’m doing… toad in the hole
WHAT YOU WILL NEED
225g (8 oz) plain flour
250ml (8 fl oz) milk
salt and pepper to taste
A mixing bowl
A large oven proof dish
A measuring jug/scales
WHAT YOU NEED TO DO
1) Preheat the oven to 200 degrees
2) Coat the dish in vegetable oil; I spray with fry-light. This is basically so it doesn’t stick to the dish and fall to bits when you try to serve it. Make sure you do up the sides too as that’s where it is usually worst to get out
3) Lie out the sausage. I usually put four across the top and four at the bottom. Little tip – don’t put them right against the edge as the batter won’t encase them
4) Put the dish into the preheated oven for about 10 minutes
5) Whilst the sausages are starting to sizzle – you can make the batter. Put the flour in a bowl and then add the eggs. Give them a quick whisk and then add the milk in slowly. An electric whisk makes this so much easier but by hand is just fine. I add a sprinkle of salt and pepper for an extra taste.
6) Once a the milk is in and you’ve stirred it so there’s no massive lumps and clumps you need to check on the sausages
7) If they look like they’ve browned a bit and the oil is sizzling away – you can add the batter
8) Pour it over the dish (try not to totally submerge the sausages!)
9) Put it back in for about 20 minutes but you can keep checking on it. It will rise and turn a darker colour. I usually take it out when it is all looking a deep yellow-y colour and the batter on the sausages doesn’t seem too wet
And there you go! How simple is that?!?
And just to prove it – not polished to perfection but a real photo of real food cooked by a pretty bad chef!!!! Tasted cracking