Cooking For Idiots

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Is the only reason you have a kitchen is that it came with the house?

Go on open the oven – take a look!

simple recipes

If you have never tried to cook before and believe you have no culinary skills whatsoever, you will find our step by step recipes very easy to follow. Print them out, follow the instructions, step back and admire what you’ve just created.

Whether its how to boil an egg, making a chocolate cake, or cooking an apple pie, you will find it here, with more recipes being added all the time.

Please have a look around – we hope we can inspire you….

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How to make cornflake cakes

How to make cornflake cakes and have great fun with your children.

cornflake cakes recipeYou will need.

225g milk chocolate
125g cornflakes
1tsp salted butter

 

 

Break the chocolate into squares, place in a bowl over a saucepan of simmering water.

When the chocolate has melted add the butter, allow to melt then add the rice crispies, stir well with a wooden spoon until all the cornflakes are coated in chocolate.

Spoon the cornflake cake mixture into individual cake cases, and leave to cool, add a few mini chocolate eggs for that finishing touch – you can put them in the freezer to make the chocolate set quicker and they taste even better when cold.

How to make cornflake cakes

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How to make chocolate muffins

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How to make chocolate muffins – at home

How to make chocolate muffins
140g plain chocolate
375g self-raising flour
1 tablespoon baking powder
55g unsweetened cocoa powder
85g caster sugar
2 eggs
2 teaspoons vanilla extract
6 tablespoons sunflower oil
375ml milk
140g chocolate chips
Prep: 20 mins | Cook: 20 mins

Makes 20 chocolate muffins

Preheat your oven to 200 C / Gas 6.

Line the muffin tray with 20 paper cases.

Melt plain chocolate in a bowl over simmering water, stirring constantly until smooth.

Gently sift the flour into the bowl, stir in the baking powder, cocoa and sugar.

In a separate mixing bowl, beat together the eggs, vanilla, oil and milk. Slowly stir in the melted chocolate.

Add the bowl containing the chocolate mix to the other, then fold in chocolate chips. Do not beat or overwork.

Fill the paper cases with chocolate muffin mix and bake for 20 to 25 minutes or until well risen.

Remove from oven and place on a wire rack to cool. Dust with icing sugar.

Chocolate Muffins are delicious eaten warm or cold.

Can be stored in an airtight container for up to 4 days.

How to make chocolate muffins
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How to make rice crispy cakes

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How to make rice crispy cakes

How to make rice crispy cakes and have great fun involving children in preparing food.

 You will need.

225g milk chocolate

125g rice crispies

1tsp salted butter

Break the chocolate into squares, place in a bowl over a saucepan of simmering water.

When the chocolate has melted add the butter, allow to melt then add the rice crispies, stir well with a wooden spoon until all the rice crispies are coated in chocolate.

Spoon the rice crispy cake mixture into individual cake cases, and leave to cool.

You can put them in the freezer to make the chocolate set quicker and they taste even better when cold.

How to make rice crispy cakes
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Good Housekeeping Recipes

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good housekeeping cookery book

 The first Good Housekeeping Cookery Book was published in 1948

 

A time when one of the skills of a good housekeeper involved dealing with rationing. Regularly updated ever since, goodness knows what its original readers would make of this 50th anniversary issue. Move over powdered egg and welcome tandoori tuna, balsamic strawberries and teriyaki beef stir-fry. The book does, however, keep faith with certain traditions. Based on the work of the acclaimed Good Housekeeping Institute, you will find here all the basic information on cooking techniques, consumer advice, storage, preparation, food safety and equipment you could possibly need. The 900 plus good housekeeping recipes run from classics like apple tart (well, tarte tatin now) to the balsamic strawberries etc. The step-by-step approach is easy to follow, and virtually anyone could take on virtually anything in this book. Which is where it really scores. While 50 years ago British food was very much the poor relation of French or Italian cuisine but today can match the best of them, it is equally true that the proliferation of pre-cooked and part-cooked food has meant that a lot of people now simply don’t need to cook. This reliable work will be of equal benefit to the stranger to kitchen and the slave to the stove. — Nick Wroe

good housekeeping recipes

 

good housekeeping recipes

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Yorkshire Pudding Recipe

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Yorkshire Pudding Recipe

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 4 heaped tbsp of plain flour
1/2 tsp salt
4 large, fresh eggs, measured in a jug
 full fat milk equal measure to eggs
vegetable oil, lard, dripping, or goose fat (for coating tin)

For this Yorkshire Pudding recipe you will need a multi cup tray.

Sift the flour, add the milk, eggs and salt together in a large mixing bowl, whisk for five minutes using an electric mixer until smooth.

Cover and refrigerate for at least one hour.

Grease the Yorkshire Pudding tray and place in a preheated oven 220 C / Gas mark 7.

Take the Yorkshire Pudding tray out of the oven, carefully pour the  mix into the tray, filling each section up to one third.

Quickly put the tray back into the oven and bake for about 20 minutes.

Reduce the oven temperature to 190 C / Gas mark 5.

Without opening the oven, continue baking for a further 15 minutes. The Yorkshire Puddings should be puffed and golden brown.

Remove from oven and serve hot.

The first ever recorded Yorkshire Pudding recipe appears in a book, The Whole Duty of a Woman in 1737,  they were called Dripping Puddings.
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Simple Beef Stew Recipe

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This simple beef stew recipe is great meal for those winter evenings.

450g stewing beef steak
600ml water
4 large carrots, sliced
1 small turnip, diced
1/2 cup peas
1 large onion, chopped
1 cup sliced fresh mushrooms0.5 white cabbage, shredded
10 medium Potatoes, peeled and halved
3 beef stock cube
2 tbsp plain flour
1 pinch salt and fresh ground black pepper

 

Cut the beef into cubes then add to a large saucepan of water and bring to the boil.

Simmer gently for 1 hour.

Add the vegetables, flour and stock cubes. Bring back to the boil then leave to simmer for 1 hour until the meat is tender, stirring occasionally, if

necessary top up with a little warm water.

Season with salt and freshly ground black pepper.

This simple beef stew recipe is great with mashed potato or boiled rice….

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How to make a Carrot Cake – Recipe

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How to make a carrot cake

You will need….                                                carrot cake recipe

250ml sunflower oil,

250g carrots, peeled

230g golden caster sugar

220g self-raising flour

3 large eggs

30g olive oil spread

250g full-fat cream cheese

1/2 tsp vanilla essence

25g unrefined golden icing sugar

1 orange ( if required)

 

 This carrot cake recipe is easy to follow and simple to make

Preheat your oven to 180c fan160c

Using a pastry brush, grease a rectangular cake tin, measuring about 18 x 28cm and 2.5cm deep, or a shallow roasting tin with a little oil then line the tin with baking paper.

Pour the oil into a large mixing bowl. Add the caster sugar and hand whisk for 3 minutes.

Crack one whole egg into a small mixing bowl, then add  the sugar. Whisk until the egg disappears, then repeat with the other 2 eggs.

Carefully sieve the flour into the bowl. Use a large spoon to fold the flour into the egg mix. Don’t stir, instead turn the spoon on its side and sink it into the middle of the mix, drag it along the bottom of the bowl, then lift it up and over. Do this until fully mixed.

Peel the carrots and grate using a course grater. Fold the grated carrots into the mixture, pour it all into the prepared tin and spread evenly.

Bake in the oven for 40 minutes, until well risen and golden.

Push a knife into the centre – if it comes out clean it’s ready.

Leave on a rack to cool.

Meanwhile, put the butter, vanilla essence and cream cheese into a mixing bowl.

Mix until you have a soft and smooth consistency. sieve the icing sugar into the bowl, If required finely grate the orange skin, stopping when you get to the white pith into to the bowl, then spread the mixture over the carrot cake and cut into squares to serve.

This delicious carrot cake recipe will take about 60 minutes.

 

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Herman Friendship Cake

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Herman the German friendship cake recipe

Herman friendship cake is a sourdough cake recipe which is several decades old.

It is believed to have originated  from the Amish people, who used something similar – a sourdough bread that was passed around to the sick and needy.

Herman Friendship Cake Recipe

Herman is a sour dough cake

Herman needs to be kept on the worktop for ten days without a lid

It will die if you put it in the fridge!

If it stops bubbling it has died.

Day 1 You get Herman

Place in a mixing bowl capable of holding 2 litres.

Then cover with a tea towel.

Day 2 Stir well.

Day 3 Stir well.

Day 4 Herman is hungry!

Add the following ingredients:

115 g plain our
225 g granulated sugar
235 ml milk

Stir well.

Cover again.

Day 5 Stir well.

Day 6 Stir well.

Day 7 Stir well.

Day 8 Stir well.

Day 9 Herman is hungry again!

Add the same ingredients as day 4.

Divide into 4 equal portions.

Give 3 away to friends, along with a copy of these instructions.

Day 10 Herman is starving!!!

Stir well and add the following ingredients:

225 g plain four
225 g caster sugar
2 eggs
2 tsp vanilla essence
2 heaped tsp cinnamon
2 heaped tsp baking powder
½ tsp salt
160ml vegetable or sunfower oil
2 cooking apples, peeled, cored, and cut into small chunks
100g walnuts or almonds (optional)
200g raisins or sultanas (optional)

Mix everything together and place into a large greased roasting tin.

Sprinkle with 50 g brown sugar and 50 g melted butter.

Bake for 45 minutes at 350 °F, 175 °C, Gas Mark 4.

Check after 25 minutes. . . he should be ready.

Allow to cool and then cut into fingers.

Herman can be frozen.

Herman Friendship Cake is delicious served warm with cream or ice cream.

To make the Herman Friendship Cake Starter

2 1/4 tsp. active dry yeast
2 cups warm water (110*)
2 cups flour
1/4 cup sugar

In a large glass or plastic container, dissolve the yeast in warm water. Stir in the flour and sugar, mix using a wooden spoon until smooth.

Cover loosely and store in a warm place overnight.

 

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Pizza Recipe

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Pizza recipe

pizza recipe

We discovered this fantastic pizza recipe developed for Prezzo restaurants. Although it’s a little more involved we think it’s well worth the effort because this pizza recipe is by the acclaimed Italian TV chef Aldo Zilli

 

For pizza dough (enough for five bases, which can be frozen)

1kg strong white bread flour
1 tbsp salt
2 x 7g dried yeast
4 tbsp extra virgin olive oil
650ml lukewarm water

For pizza sauce

1 tin chopped tomatoes
1 tbsp olive oil
3–4 basil leaves
Generous pinch of sea salt and cracked black pepper

For each pizza topping

8 slices spicy sausage, eg: pepperoni, chorizo
3 slices Milano salami
40g pancetta lardons
8 thin strips fresh red chilli
90g mozzarella
½ tsp dried oregano
1 slice prosciutto ham
30g rocket leaves
1 squeeze fresh lemon juice
2 good drizzles olive oil
20g Parmesan cheese

Method

1) Sieve the flour and salt and make a well in the middle. Mix the yeast, olive oil
and water in a jug and pour into the well, bringing the flour in gradually from the sides and swirl in the liquid. Keep mixing and work the dough until it becomes stretchy and stringy.

2) Cut the dough into five balls and put in a large, flour-dusted bowl. Cover the bowl with a damp cloth and store in a warm place for about an hour until the dough has doubled in size. Take one dough ball and knead it to push the air out.

3) For this pizza recipe, use a tin of chopped tomatoes and blend or force through a sieve. Season with a tablespoon of olive oil, a pinch of sea salt and cracked black pepper and a couple of torn fresh basil leaves.

4) Put your oven on its highest temperature. Stretch your dough to the desired size and spread about 5 dessertspoons of pizza sauce over the dough.

5) Evenly distribute the cheese, then top the pizza with sliced sausage and salami. Scatter the pancetta over the top, add chilli to taste, and sprinkle with oregano before drizzling over olive oil. Place in oven.

6) Place the rocket in a small bowl, squeeze ½ tsp of fresh lemon juice over it with another ½ tsp of olive oil and mix, so all the leaves are evenly coated, and then wrap in prosciutto ham.

7) Cook your pizza until the cheese has melted, the sausage is beginning to release its oils, and the edges of the pizza are crispy and golden brown.

8) Remove from the oven. Place the prosciutto
and rocket parcel into the centre of the pizza and sprinkle with the Parmesan cheese. Serve immediately.

Tip – Put down the pin

Aldo says: For this pizza recipe, stretch your dough all the way round so it gets really thin. Avoid a rolling pin as it tends to get all the air out. Use the palm of your hand and the tips of your fingers to stretch the dough. And flour it well so it doesn’t stick. Get the kids involved too – they love messing around with dough!

 

To find out more about Aldo Zilli visit http://www.zillirestaurants.co.uk

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Potato Wedges

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Potato wedges are a great alternative to chips!

potato wedges recipe

To feed six people you will need

6 medium size potatoes

3 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon chilli powder

sea salt and pepper

 

Pre-heat oven to 190°C

Wash and scrub the potatoes well, Place them onto a baking tray
and put them into the oven. Bake for around 30 minutes. Remove the potatoes from the oven and allow to cool just enough to handle.

Cut into potato wedges and put them in a mixing bowl
.

Pour the oil over the potatoes, add the paprika, chilli powder, salt and pepper and stir well until the potato wedges are completely covered with the oil mix.

Place back on the tray making sure they are evenly spaced, continue cooking for a further 30 minutes.

Transfer to the plate – be careful as they will be very hot

Try potato wedges with crisp lettuce, cherry tomatoes and a salsa dip.

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Scrambled Eggs

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Scrambled eggs is one of the easiest dishes to make.

great for adults and kids.

scrambled eggs recipe

To feed 2 people you will need

 4 medium free range eggs

1 tbls butter

4 tbls milk

pinch of salt and ground pepper

Break 4 eggs into a mixing bowl, add the milk, butter, salt and pepper.

Use a fork or a hand whisk to break up the eggs, beat until the butter has broken up.

Pour the contents into a non stick saucepan and place over a medium heat.

Use a wooden spoon to stir for bringing the scrambled egg mixture sticking to the side of the pan into the middle for 20 seconds, then leave for 10 seconds, repeat this process five or six times or until the mixture just starts to set and the curds are forming.

Serve immediately as the scrambled eggs will continue cooking in the pan even when removed from the heat.

Scrambled eggs are great served on warm toast with either Worcestershire Sauce or Tomato Ketchup

As a variation try mixing in a little grated cheese, next time why not try smoked salmon with your scrambled eggs.

 

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