Cookington

[Ashington]

Thanks for all the lovely feedback, if anyone else wants to do the guest 'cooking yournamehere sez' thingies just hit me up!

[Shida]

Cooking Shida sez: Now now. I might have been fired (unfairly) but that's not why I'm here (well, actually it sorta is but shhh)...

What I'm here is to brag about what Cookington is missing now that he's fired this cheflet, because he's not the only one able to make yummy sweet things!! Also I'm totally proving that wine is not neccessary! Take a look at these;


These, my friends, are white AND dark chocolate chip cookies. Oven baked and cooled to be crisp on the outside, yet wonderfully soft on the inside. Recipe coming very very soon!

[Fuzz]

It looks like they're filled with bird poo...

[dilly]

oh man, white chocolate is the best ^-^

[SHADOWFOX2]

I want them so bad

[rtil]

It looks like they're filled with bird poo...

Cooking Miku sez: get out

[MarcK]

oh so the jelly is at the bottom. Holy shit!

[Ashington]

Those cookies look delish i wish i could have one! Also Cooking Miku looks p sexy i'll have to find something special to use that one for!

[Shida]

It looks like they're filled with bird poo...

Cooking Miku sez: get out

Cooking Shida sez: Oh gosh, I must have used the photo of the special suprise batch of cookies I made just for fuzz. He guessed the secret ingredient I put in just for him ):

Anyway, I shall now take you through how to make these beauties;

First of all, you're gonna need these:

oh, and some vanilla extract/flavouring, because I am a muppet and forgot to take it out early enough to get it in the 'group shot'.
Additionally, you can replace the dark or white chocolate chips with milk chocolate, or just use one type. Essentially, we are just making cookies!
Also, you can replace the two mediumish eggs there with one large one.
The block of butter is 250g - but you'll only be using half!

The utensils, bowls and plates you'll be needing are; mixing bowl (a 4L one should be big enough!), wooden spoon, metal spoon (for scraping), greaseproof paper, baking trays (although its okay if you only have one!)

Okay! Enough of the technicalities.

Preheat your oven to Gas Mark 6/180 C. Use some of the spare butter to grease your baking tray - just put some on the greaseproof paper and use circular motions to coat the surface in a wonderful layer of buttery grease.
Cooking Shida Sez: It's definitely a good idea to leave the butter out of the fridge for about 15-20mins before you start - so it softens up nicely.

Now take your mixing bowl - add in 125g of butter, and one cup of soft brown sugar. One cup is around 250ml~300ml, depending on area, but if in doubt, just consult your measuring jug. Beat the butter (squish ittttt) so you can mix the sugar in with it. Use the metal spoon to scrape your wooden spoon if it gets stuck to the back.

Now since this is probably the hardest part of the cookie making, I've got an image of the sort of thing you should get when its all been beaten and mixed properly - there should be no random splodges of butter!

mmm fat and sugar

Once that's done, add two teaspoons of vanilla extract. If you're using vanilla flavouring, just use one teaspoon. Then add your eggs and mix well. The aim for this part is to just keep everything evenly 'runny'.

Add 50g of white chocolate chips and 50g of dark chocolate chips (or 100g if you're using one type) into the mixture and stir well.

Now we add flour; Measure out 1.5 cups of flour in your measuring jug. Add it to the mixture and stir well. The mixture should become harder to stir once its all added in - this is good.

Cooking Shida sez: Don't add all the flour at once - I only added one third of the jug, then added more when the first amount was mixed in evenly.

Now, you need a plate or a surface you can flour up, and its a good idea to add quite a bit, because the mixture can be quite sticky! When you've floured it up, spoon the mixture onto the plate/surface, and roll up into a long sausage of considerable girth.

Cooking Shida sez: you might want to flour up the surface of the mixture and your hands before you get stuck in - and don't kneed the dough either!

Now, cut the sausage-shaped dough into 16 pieces, or more if you have a particularly long but very thick sausage (heh).
Take each piece and roll it into a small ball in your hands (again, use more flour on your hands if it keeps sticking), then squish it so it's about 1/2 an inch thick, and place on your greased up baking tray.
When you've filled your baking tray - remember to leave space for the cookies to expand, as we're using self-raising flour! - stick it in the oven for about 10 mins.

Once 10 mins has passed take out your cookies and put them on a plate or a metal thingy to let them cool!

the "metal thingy"

Cooking Shida sez: If you don't have enough space for them all on one baking tray, its fine! The mixture is fine to just sit out while you wait for an earlier batch to cook!

Once they've cooled - get a cup of tea/coffee/drink of choice and enjoy.

[Ashington]

Coming soon.....

[Hnilmik]

 Cookies!

[spite]

what could it be WHAT COULD IT BE?!?!?!?!?!!??!?

[Ashington]

OK! So today I have for you not one...but two, that's right! TWO! Two wonderful recipes you can do alone or combine into a lovely evening meal, or just look at "with hungry lust." - 99 (quote not altered)

So CookingScrib kept disconnecting in the kitchen so he left to get a better connection, so taking over we have tba and japans biggest 3d holographic fan service idol and one time mistress of mine, CookingMiku!

Ok so first off we'll begin with chicken stroganoff! What you're gonna need is:
4 skinless, bonless chicken breasts
1 large onion, peeled
100g/4oz chestnut mushrooms (they're usually the smallest mushrooms you'll find)
50g/2oz butter
150ml/ ¼ pint chicken stock (you'll only want half of a chicken stock cube for this)
5 tablespoons of sour cream
1 teaspoon paprika
This should serve four people. You will also need 70g/3oz of uncooked rice per person.

-Cut your chicken breasts into thin slices, take your peeled onion and thinly slice it and chop your mushrooms in half through the stalk, if you're using bigger mushrooms then cut them into quarters.

Cooking Miku sez: "Be sure to keep your strips not too fat or not too thin and all roughly the same size so that they cook evenly and taste so sugoi!!!"

- Pop your slice of butter into a pan on a low heat (be careful butter burns easily!) and let it melt. Once melted quickly pop in the chicken strips and fry them until they're no longer pink, stirring with a wooden spoon. Lift them out of the pan with a slotted/holed spoon to keep the juices in the pan, you still have need of them.

Cooking Miku sez: "You can put a little nutmeg oil on the butter if you want it to last a little bit longer!"

- Start boiling some water in a kettle for your rice. Take your chopped onion and pop it in to fry for about 8 minutes (still on a low heat.) Afterwards add in the mushrooms and fry for 2 minutes. At this point you'll want to pop your rice in a pan then pour in the boiling water and cook it on a low heat for 10 minutes. Some types of rice might need longer so check the pack of the rice you're using try to time your rice being done with the stroganoff.

Cooking Miku sez: "You've got to keep an eye on that rice while it's boiling you don't want it to boil over BAKA!"

- Put your chicken back into the pan and add the chicken stock too. Bring up to a moderate heat and bring to the boil. Once this is done, put back to a low heat and let it simmer for 5 minutes. Apply any seasonings you fancy, add/stir in the sour cream and leave to simmer again for 5 minutes. Serve immediately with the rice that should be finished in time with the stroganoff and sprinkle on some paprika for a finishing touch.

Cooking Miku sez: "If you didn't time it right and your rice is going to take a little bit longer, just put the heat on the stroganoff on the lowest setting and put the lid on the pan slightly tilted and let it be till the rice is ready. You can kill the time waiting by practising your dance routine for your digitally projected concerts."

Secondly lets finish up that dinner delight with a lovely dessert! Chocolate orange cake will require:
3 eggs
150g/5oz self-raising flour
25g/1oz cocoa powder, sifted
175g/6oz caster sugar
250g/9oz butter, softened (it's preferable that you separate it into 175g/6oz and 75g/3oz)
175g/6oz icing sugar, sifted
2 tablespoons of milk
25g/1oz chocolate orange, melted (preferably terry's chocolate orange)
Oven preheated to 180oc/350of/gas 4

-Get a 900g/2lb loaf tin and grease it thoroughly. Once thoroughly greased, line the tin with greaseproof paper and make sure its properly stuck to the tin to give the smoothest cake shape possible.
Ok now there are two ways you can do the next part depending on what tools you have available:

a- Get a food processor and blend the 175g/6oz piece of the butter and caster sugar together until they're blended into a smooth mixture with no remnant of either separated still. Next you add the eggs and blend again until fully mixed in. Finally add the flour and cocoa until everything is mixed in. This is the quicker of the two and should only take a few minutes.

b- Pretty much the same steps as before but you'll be beating it together in a large mixing bowl with a wooden spoon. I don't know how long it'll take and I don't envy anyone who has to do it this way.

Cooking Miku sez: "Don't go crazy on the beating if you're doing b or your hand will get sore and you'll get creepy old men asking to kiss it better!"

-Once this mixture is all done, spoon it into the tin and then even it out, leaving a slight dip in the middle to account for it rising more there. Pop it into the preheated oven and leave it for 40 minutes. Use this time to wash up the stuff you used to make the cake mix because you're going to need it again later on!

Cooking Miku sez: "po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi po pi"

- After the times passed take the cake out the oven and using a skewer, pierce the middle all the way to the bottom then take it out again, if it's dry, its done. If it isn't dry, put it back in the oven and repeat the check every 5 minutes until it's done. Once it's done turn it out onto a wire rack and leave it to cool for a while. This is around the time you want to start melting the chocolate orange. You can melt it in the microwave on a low/moderate heat for a few minutes.

Cooking Miku sez: "Aww damn it, the cakes cracked a little, I know it seems bad but it just happens and it'll be covered up by the icing so don't worry about it!"

- Now hopefully you did wash up whatever your cake mix tools were because you're going to need them again now! Take the remaining butter, icing sugar and milk and blend/beat it together all at once until it's nice and smooth. Divide the mix into two bowls and mix the melted chocolate orange in with one of them thoroughly.

Cooking Miku sez: "Be sure to put a little less of the mix into the bowl that's going to become the chocolate buttercream so you have an even amount of both, if you've still got a little too much of either then give it as a sneak taste to your sexy lady friends, except those kagamine twins, total fatties if you ask me!"

- Take the two butter cream mixes you've just made and put them onto the top of the cake which should've cooled by now, if it hasn't, let it cool a little longer or it'll just melt off the top. Even out the mixes over the top of the cake and serve!

Cooking Miku sez: "There we go that wasn't so bad was it? Well I better get going, songs don't sing themselves! Lets have a look at the results, oh and call me!"

[SHADOWFOX2]

Wow, the chicken stroganoff looks amazingly delicious.
Even though I'm not a fan of onions or mushrooms, I'd definitely give it a taste...or two!

I love the sponge layer of the cake and the buttercream icing looks pretty tasty

You did a good job on these Ash, and kudos to cooking Miku B]

[rtil]

damn this is makin me hungry

i think i'll make some for my desktop wallpaper hatsune miku and put the food in front of my computer and hope that she will come out of the screen and it eat

like i always do

[Fuzz]

A meme? On TBA? Oh my...

[Ashington]

A meme? On TBA? Oh my...

Cooking Miku sez: "You came all the way here to say that? Get out!"

[jjjjjjjjjj]

this thread still makes me hungry

[Fuzz]

A meme? On TBA? Oh my...

Cooking Miku sez: "You came all the way here to say that? Get out!"

You've got no reason to be such a dick to me.

[DrRumack]

fuzz you've got no reason to play the victim