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2010 Cooking club Week 1: Flapjacks

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    #92
    _blank_
    Closed Accounts Posts: 41,926 ✭✭✭✭_blank_


    Whippersnapper wrote: »
    Not much of a cook
    you don't have to be to make these.

    Go on. Gather up the ingredients and give them a go.

    I burnt my first effort, but that didn't stop me trying again.


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    #93
    Khannie
    Moderators, Technology & Internet Moderators Posts: 37,485 Mod ✭✭✭✭Khannie


    kerash wrote: »
    thank you khannie! Delicious flapjacks and I made use of left over flaked almonds, dried mango, glace cherries, raisins and delicious chocolate :pac:

    They look win.
    smashey wrote: »
    Khannie, your flapjacks with Cadbury's dairy milk chocolate on top = one big win. :)

    Yeah, very partial to the oul' dairy milk myself. Might try that at the weekend. *slurp*


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    #94
    Whippersnapper
    Registered Users Posts: 598 ✭✭✭Whippersnapper


    Des wrote: »
    you don't have to be to make these.

    Go on. Gather up the ingredients and give them a go.

    I burnt my first effort, but that didn't stop me trying again.


    Definitely will! Shall include photographs too.


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    #95
    Khannie
    Moderators, Technology & Internet Moderators Posts: 37,485 Mod ✭✭✭✭Khannie


    Piste wrote: »
    Would milled flaxseed be a good thing to add to flapjacks, as in would it mix well?

    Missed this earlier. I'd say it would be good, yeah. I had oat bran in mine and that worked out grand. Nuts / seeds are generally good for adding to flapjacks.


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    #96
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,429 Mod ✭✭✭✭Mr Magnolia


    BTW folks. Adding a rating to this thread and the main Cooking Club thread will highlight it on the forum and may encourage other users to join in.


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    #97
    smashey
    Registered Users Posts: 21,676 ✭✭✭✭smashey


    Mr Magnolia wrote: »
    BTW folks. Adding a rating to this thread and the main Cooking Club thread will highlight it on the forum and may encourage other users to join in.
    Banned. :D

    Please contact hello@boards.ie if you wish to advertise. :pac:


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    #98
    _blank_
    Closed Accounts Posts: 41,926 ✭✭✭✭_blank_


    smashey wrote: »
    Banned. :D

    Please contact hello@boards.ie if you wish to advertise. :pac:

    Bloody admins stepping on Mods toes. :rolleyes:


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    #99
    smashey
    Registered Users Posts: 21,676 ✭✭✭✭smashey


    Shurrup Des.:D

    101512.JPG


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    #100
    Wantobe
    Closed Accounts Posts: 554 ✭✭✭Wantobe


    Recently tried out a recipe from an Annabel Karmel cookbook for chocolate puddings served with a chocolate sauce on top- and the chocolate sauce ingredients are- chocolate ( doh!), butter, golden syrup, brown sugar and cream- and it makes the most delicious fudgy chocolate sauce- gorgeous over a pudding or ice-cream. Can post the recipe for anyone who needs to use up left over golden syrup, brown sugar, butter and chocolate ( ;) )...It's really simple too- just chuck them in a saucepan and heat.


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    #101
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    I'm off to get ingredients for these.


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    #102
    MissMotivated
    Registered Users Posts: 856 ✭✭✭MissMotivated


    Wantobe wrote: »
    Recently tried out a recipe from an Annabel Karmel cookbook for chocolate puddings served with a chocolate sauce on top- and the chocolate sauce ingredients are- chocolate ( doh!), butter, golden syrup, brown sugar and cream- and it makes the most delicious fudgy chocolate sauce- gorgeous over a pudding or ice-cream. Can post the recipe for anyone who needs to use up left over golden syrup, brown sugar, butter and chocolate ( ;) )...It's really simple too- just chuck them in a saucepan and heat.

    oh please post the recipe for this, the thought of it is even making my mouth water!! going to try the flapjacks again Sunday


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    #103
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    Flamed Diving wrote: »
    I'm off to get ingredients for these.

    Ok, just popped these in the oven. They don't seem to be holding together as much as I expected. Here's hoping!


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    #104
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    Flamed Diving wrote: »
    Ok, just popped these in the oven. They don't seem to be holding together as much as I expected. Here's hoping!

    Well, mine just fell apart in the oven.

    *sigh*


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    #105
    Khannie
    Moderators, Technology & Internet Moderators Posts: 37,485 Mod ✭✭✭✭Khannie


    Yeah, they don't really bind until they cool down. What did you put them in when baking?


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    #106
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    Khannie wrote: »
    Yeah, they don't really bind until they cool down. What did you put them in when baking?

    I mixed all the stuff in the pot, then popped them in the tray and straight in the oven. Should I let them cool first?


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    #107
    WesternNight
    Registered Users Posts: 9,286 ✭✭✭WesternNight


    Flamed Diving wrote: »
    I mixed all the stuff in the pot, then popped them in the tray and straight in the oven. Should I let them cool first?

    They won't bind before they go in the oven. When they come out of the oven, give them a minute or two to bind a small bit, and then cut them. But leave them in the tray until they cool completely and then take them out and eat!

    After seeing this thread I decided to make them again. I melted some orange chocolate and put that over the top. They're pretty good.

    I'd made them before using a different recipe and they were nothing but crunchy crumbs trying to stick together. This time they were much more together.

    No pictures though I'm afraid.


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    #108
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    WesternNight wrote: »
    They won't bind before they go in the oven. When they come out of the oven, give them a minute or two to bind a small bit, and then cut them. But leave them in the tray until they cool completely and then take them out and eat!

    After seeing this thread I decided to make them again. I melted some orange chocolate and put that over the top. They're pretty good.

    I'd made them before using a different recipe and they were nothing but crunchy crumbs trying to stick together. This time they were much more together.

    No pictures though I'm afraid.

    No, mine fell apart in the oven. Anyway, I gave it a second go, and I increased the goo input and it seems to be holding.


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    #109
    WesternNight
    Registered Users Posts: 9,286 ✭✭✭WesternNight


    Flamed Diving wrote: »
    No, mine fell apart in the oven. Anyway, I gave it a second go, and I increased the goo input and it seems to be holding.

    Did you flatten it out in the tin? Pack it together? Was the tin too big etc?


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    #110
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    WesternNight wrote: »
    Did you flatten it out in the tin? Pack it together? Was the tin too big etc?

    I didn't make the big biscuit, and I didn't use enough goo, it seems.


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    #111
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    Flamed Diving wrote: »
    I didn't make the big biscuit, and I didn't use enough goo, it seems.

    The big biscuit is seeping quite a lot, similar to last time. I took it out of the oven, and pushed it all back towards to centre again. More or less over the halfway stage here. Did this happen with anyone else?


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    #112
    WesternNight
    Registered Users Posts: 9,286 ✭✭✭WesternNight


    Flamed Diving wrote: »
    The big biscuit is seeping quite a lot, similar to last time. I took it out of the oven, and pushed it all back towards to centre again. More or less over the halfway stage here. Did this happen with anyone else?

    Yeah, the sugar melts so it spreads out if the tin is too big. Happened to me the first time, this time I used a tin just the right size to pack it all in.


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    #113
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    WesternNight wrote: »
    Yeah, the sugar melts so it spreads out if the tin is too big. Happened to me the first time, this time I used a tin just the right size to pack it all in.

    This is the only suitable tin I have. The whole thing just collapsed again, so I must abort mission, again.

    Booo.


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    #114
    WesternNight
    Registered Users Posts: 9,286 ✭✭✭WesternNight


    Flamed Diving wrote: »
    This is the only suitable tin I have. The whole thing just collapsed again, so I must abort mission, again.

    Booo.

    Just make more ;)


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    #115
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    No way. I propose a ban on baking for next week.


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    #116
    Wantobe
    Closed Accounts Posts: 554 ✭✭✭Wantobe


    MissMotivated wrote: »
    oh please post the recipe for this, the thought of it is even making my mouth water!! going to try the flapjacks again Sunday

    The sauce is 100g plain chocolate, 4 tbsp soft light brown sugar, 2 tbsp golden syrup, 20g butter and 200ml double cream. Bung in a saucepan and heat gently until smooth. Yummy. It makes too much so I usually keep half in the fridge and use later. I guess you could freeze it but mine usually doesn't last long enough. If anyone is interested in teh choc puddings, let me know- they are freakishly easy too. I make them in little ramikans ( a good way to use the ones you get in the likes of m&s with posh choc mousse in- where I collected mine), serve with a scoop of vanilla icecream and the sauce flicked around the plate and it looks like a major effort ( when it is sooo easy).


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    #117
    Toto Wolfcastle
    Registered Users Posts: 25,005 ✭✭✭✭Toto Wolfcastle


    I have mah oats and will be baking tomorrow. \o/


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    #118
    Flamed Diving
    Closed Accounts Posts: 6,609 ✭✭✭Flamed Diving


    Anyway, here is my sad effort:

    33jl4df.jpg

    They are less well-structured than they appear.

    :)


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    #119
    Piste
    Registered Users Posts: 11,440 ✭✭✭✭Piste


    Ok lads I'm gonna do it, and try and make them lower fat by using margarine and egg white instead of butter (though if there's no marg in the fridge it'll have to be pure creamery butter.


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    #120
    BaZmO*
    Registered Users Posts: 18,625 ✭✭✭✭BaZmO*


    Piste wrote: »
    Ok lads I'm gonna do it, and try and make them lower fat by using margarine and egg white instead of butter (though if there's no marg in the fridge it'll have to be pure creamery butter.

    Just do the full fat version and eat less. :pac:


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    #121
    Piste
    Registered Users Posts: 11,440 ✭✭✭✭Piste


    Wont work, it's all or nothing ;) they're in the pot now, what should the consistency be like? I'm wondering if I need to add anything else for binding


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