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thekeeper
Waffler Extraordinaire
55 Posts |
 Posted - 03/11/2006 : 22:56:45
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Question.
I know that ninpo is all about indurance and survival, making the most out of every sitution. So i have to ask.
Does anyone have any good pudding recepies as i feel this if VITAL for my survival and indurance whilst being at university. Keeping with the simple and cheep if possible.
Hope your all good.
It is not "I am doing this" but an inner realisation that "This is happening through me".
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Cannon_Fodder
Not so Fiendish Admin
106 Posts |
Posted - 04/11/2006 : 09:46:16
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Wow, cool question!
MArs bar mousse
4 Mars Bars
1 egg white
1/2 pint double cream
1 tablespoon milk
melt the mars bar in the milk gently, whip the cream, whisk the egg white,
Once the Mars bars are molten leave it to cool for a few minutes, then fold in the the cream put in an appropriate container, then fold in the cream.
Finally leave it in the freezer for a little while, a night is usually good enough
The sugar buzz is great, i've got a few people who like it.
Hope that's what you want!
Matt
In Italy, for thirty years under the Borgias, they had warfare, terror, murder and bloodshed, but they produced Michelangelo, Leonardo da Vinci, and the Renaissance. In Switerzland they had brotherly love, they had five hundred years of democracy and peace, and what did they produce? The cuckoo clock
Orson Welles |
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Owen
Old Hand
22 Posts |
Posted - 04/11/2006 : 11:01:17
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Hmmm, what sort of stuff do you like? Chocolate, pastry, fruit, cheese, rich, light, etc...
For now, here's a nice take on poached pears:
4 pears (Comice are ideal, but anything half decent. Ripe, but still quite firm)
115g caster sugar
1 vanilla pod (or to keep the cost down, 2tsp vanilla extract / a few drops of essence if you have it)
1 cinnamon stick
1 orange
125g butter
red wine (any will do, but try not to use something really manky!)
crème fraîche to serve
The real trick to this is finding a dish or pan just the rigt size. You want to be able to fit your pear in and cover them with the wine. A casserole-style dish will do, or you can use a saucepan and do it on the hob.
Anyway, peal the pears and cut off the base so the stand straight (leave the stalks on though). Put the wine, vanilla (seperate the seeds from the pod if you're using a pod), cinnamon, sugar and the grated zest and juice of the orange in to the pan.
Bring to the boil, and then reduce to a simmer. Put the pears in (they should be covered by the wine. If not, top up with some boiling water). Cover the pan and bake for about 40 mins to an hour (depending on ripeness) at 190, or poach on the hob. You're aiming for soft all the way through, but still pear shaped!
Remove the pears and put the remaining liquid under a high heat. Reduce it by half, then remove from the heat and add the butter. Give the pan a bit of a jiggle to combine everything into a tasty syrup-sauce.
Serve the pears with the sauce and some crème fraîche. If you want to push the boat out get a good dessert wine to go with (Cocho Y Torro do a superb late harvest sauvignon blanc, or of course there's always Sauternes if you're feeling really decadent!).
Enjoy! 
Owen
"It's true hard work never killed anybody, but I figure, why take the chance?" - Ronald Reagan |
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Aikidoboy
Old Hand
13 Posts |
Posted - 28/11/2006 : 15:18:04
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The best puddings are made by other people Adam so get someone to do them for you.
Failing this try taking a banana add ice cream and eat best pudding forget these complicated ones
remember K.I.S.S |
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Owen
Old Hand
22 Posts |
Posted - 28/11/2006 : 18:45:40
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To enhance Tom's banana idea, take the banana, wrap it up in some tin foil with a couple of tablespoons of calvados (or brandy) and a tablespoon of soft brown sugar, then bake it for 15 mins (or until soft), THEN add ice cream and eat!
Owen
"It's true hard work never killed anybody, but I figure, why take the chance?" - Ronald Reagan |
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thekeeper
Waffler Extraordinaire
55 Posts |
Posted - 30/11/2006 : 04:16:08
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Heres my normal one. if anyone wants chocolaty goodness they can feel extremely bad for eating try this:
GRANNY CAKES
½ packet (200g) digestive biscuits
approx 5th of packet of butter
2 spoon of golden syrup
2 spoons of sugar
2 spoons cocoa powder
300g chocolate (or more!!!)
melt butter, sugar and golden syrup over a low heat. When no lumps put in cocoa powder, put in biscuits (little bits at a time) crush with spoon. Keep mixing with choc sauce. Grease baking tray slightly! Put in choc crumbles. Press. Put in fridge for 20mins. Melt chocolate. Pour over cake crumbles and spread. Put in fridge for approx ½ hour till set. DEMOLISH!!!!
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Antonik
Old Hand
16 Posts |
Posted - 12/12/2006 : 22:29:58
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personally i like cupcakes. one session of baking and you have several days worth of cake and easliy transportable.
3 eggs
6 oz flour
6 oz butter (or marge)
6 oz sugar
just mix and bake in oven for about 20 min. Ice and eat. It doesnt get much simpler. (stick into cake tin to make a cake from it)
"For that which once existed is no more, and that which was not has come to be; and so the whole round of motion is gone through again." Ovid, Metamorphoses |
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Owen
Old Hand
22 Posts |
Posted - 13/12/2006 : 02:20:08
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Mmmm, cup cakes! 
While we're on a cakey theme, flapjacks are dead easy to make, basically just oats and golden syrup. Oh, be careful how long you bake them for though, or they can go rock hard and break teeth! 
Owen
"It's true hard work never killed anybody, but I figure, why take the chance?" - Ronald Reagan |
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Pat
Newbie
4 Posts |
Posted - 13/12/2006 : 23:24:02
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I have to agree with you on the flapjacks, not hard to make and there's something so much nicer about home-made ones!
--------
I see, I forget. I hear, I remember. I do, I understand.
-Chinese proverb |
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Antonik
Old Hand
16 Posts |
Posted - 08/01/2007 : 14:47:03
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Just be careful on the sugar content in the flapjacks tho. They got made by my flatmates once in our first year. Sugar highs all round. Of course this can be a good thing...
"For that which once existed is no more, and that which was not has come to be; and so the whole round of motion is gone through again." Ovid, Metamorphoses |
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Owen
Old Hand
22 Posts |
Posted - 13/01/2007 : 20:55:19
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Or there's always treacle tart, while we're on the golden syrup...
Owen
"It's true hard work never killed anybody, but I figure, why take the chance?" - Ronald Reagan |
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