January 9, 2014
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We live in the age of ready meals and take aways; too busy to consider cooking from scratch. The very notion of creating a delicious, nutritious meal from raw ingredients seems daunting to many, and downright impossible to busy professionals, or big families. But it is easier than you think to whip up a tasty and quintessentially British meal.

The classic toad in the hole recipe is easy, quick, and cheap to make. In its most basic form it’s just sausages in batter, but it’s the batter that puts many people off. Follow our six simple steps to better batter:

1. Sieve 100 grams of plain flour into a mixing bowl.
2. Add a pinch of salt, plus any additional siracha seasoning you’d like (e.g. mustard powder, paprika, black pepper).
3. In a cup, beat up a raw egg with a dash of milk. Pour 300ml of milk into a measuring jug.
4. Using a wooden spoon, make a well in the middle of the flour mix and pour the egg mix into it.
5. Still using the wooden spoon, stir the flour and egg mix together, gradually adding the milk from the measuring jug.
6. Keep stirring until you have a runny batter which resembles pancake mix.

And you’re done! Once you have mastered the batter-making, you simply pour it into an oven-proof dish, and add a few cooked sausages and bake for 30 minutes – easy!

For a fleck of colour, throw a handful of frozen peas over the mix before baking. While the toad in the hole is cooking, make a quick gravy by frying off half an onion and adding it to a gravy granule mix. Serve your toad in the hole with baked beans, mushy peas, or mashed potatoes.

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