Food Fantasia
- Thread starter Kim
- Start date
Kim
Well-known member
Seeing pictures of my own food makes me want to make it again.
That's somewhat the point of this thread,
Inspiration, even if that inspiration is from yourself on an earlier cooking adventure!
Mikey
Well-known member
We have no eggs!!That's somewhat the point of this thread,
yavuz
Well-known member
That's one big dude
I hadn't looked at this section so much until recently. When I stumbled on this thread I seriously went through every page and even bookmarked it when I got tired going through. This thread makes me just wanna eat
Onimua
Well-known member
Not if you're trying to lose weight!That's somewhat the point of this thread,
Kim
Well-known member
Not if you're trying to lose weight!
LOL true, although most of what people post up is pretty healthy with the odd deviation down a naughty path
grant sarver
Well-known member
Been thinking on a pizza variant lately, but I'll need just the right crust. What I'm thinking of is making a pizza pretty much normal only using a light raised dough. Then roll it up like a jelly-roll and slice it like cinnamon rolls and bake. Maybe melt a little extra mozzarella on top. Will report back if I get around to it. Pizza and ice cream are two things that never come out "bad" ...........just different.
Kim
Well-known member
Jethro
Well-known member
That's one big dude
I hadn't looked at this section so much until recently. When I stumbled on this thread I seriously went through every page and even bookmarked it when I got tired going through. This thread makes me just wanna eat
Don't worry we'll hook you up with the whole "food porn" concept, which reminds me need to check a couple of cooking sites.
yavuz
Well-known member
I'm actually into cooking myself but never had thought to share pictures. Maybe In the weekend I cook something and share some pictures with you guys. And yeah it's been kind of addictive and "food porn" metaphor kinda fits. I always check this thread to see if anyone did something delicious.
Right now I'm buisy doing this:
Kim
Well-known member
Had middle of the night cravings lol... decided to bake a batch of ginger muffins
View attachment 10350
Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmm!!!
They look really delicious Jo, you must gimme that recipe May I have one?
Jo.
Well-known member
Yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuummmmmmmm!!!
May I have one?
Of course!
(if only we could email food huh?)I'll definitely post that recipe for you... I'm on my way to bed in a min so I'll post it tomorrow.
Jethro
Well-known member
Had middle of the night cravings lol... decided to bake a batch of ginger muffins
View attachment 10350
I want some of Jo's ginger muffins ... hang about that came out wrong
Jo.
Well-known member
I want some of Jo's ginger muffins ... hang about that came out wrong
roflol... you're funny
I'll give Dragonfly the recipe and then maybe you'll get some
Jo.
Well-known member
Okay, here's the recipe... It's from a book called "1001 Cupcakes, Cookies & other tempting treats" by Susanna Tee
Moist Gingerbread Muffins
6 tbsp sunflower oil or 85g (3oz) butter melted and cooled
280g (10oz) plain flour
1 tbsp baking powder
4 tsp ground ginger
1 1/2 tsp ground cinnamon
pinch of salt
115g (4oz) soft brown sugar
3 pieces of stem ginger in syrup, finely chopped
2 eggs
175ml (6 UK fl oz) milk
4 tbsp Golden Syrup
Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12 hole muffin tin (or line with paper cases).
Sift together the flour, baking powder, ginger, cinnamon and salt into a large bowl. Stir in the sugar and stem ginger.
Place the eggs into a large jug or bowl and beat lightly, then beat in the milk, oil (or butter) and Golden Syrup. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the mixture into the muffin tin. Bake in the preheated oven for 20 mins, or until well risen, golden brown and firm to touch.
Leave to cool in the tin for 5 mins, then serve warm or transfer to a cooling rack to cool completely.
Moist Gingerbread Muffins
6 tbsp sunflower oil or 85g (3oz) butter melted and cooled
280g (10oz) plain flour
1 tbsp baking powder
4 tsp ground ginger
1 1/2 tsp ground cinnamon
pinch of salt
115g (4oz) soft brown sugar
3 pieces of stem ginger in syrup, finely chopped
2 eggs
175ml (6 UK fl oz) milk
4 tbsp Golden Syrup
Preheat the oven to 200C/400F/Gas Mark 6. Grease a 12 hole muffin tin (or line with paper cases).
Sift together the flour, baking powder, ginger, cinnamon and salt into a large bowl. Stir in the sugar and stem ginger.
Place the eggs into a large jug or bowl and beat lightly, then beat in the milk, oil (or butter) and Golden Syrup. Make a well in the centre of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.
Spoon the mixture into the muffin tin. Bake in the preheated oven for 20 mins, or until well risen, golden brown and firm to touch.
Leave to cool in the tin for 5 mins, then serve warm or transfer to a cooling rack to cool completely.
Jo.
Well-known member
Thanks Jo, I don't have a few of those ingredients but when I do, I will make them
Let me know how they turn out when you try them!
Btw, do you get Golden Syrup in Australia? I was wondering about that - hope that won't cause problems!
Kim
Well-known member
Let me know how they turn out when you try them!
Will do, and yes we have Golden Syrup here, I just don't have any in the house at the moment though, will have to get that and the stem ginger