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What to do...
Well, after all this rain, I thought I'd give this new-fangled road riding thing a go. After two days, I can't say I'm too taken with it.
So, until the tracks dry up, I'm looking at starting cooking as a new pastime. Anybody got any decent recipes they'd like to share?
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Ingredients:
Bread
Cheese
Sultantas
Directions:
Place bread on foiled oven trey,
Sprinkle with sultanas
cover with cheese
Place trey under the grill
cook for 2 - 5mins (dont burn it) or desired cheese melting.
Easy hollandaise sauce
200g unsalted butter
3 egg yolks
1 tbs fresh lemon juice, or to taste
1/2 tsp salt, or to taste
2 tbs hot water
Ground black pepper, to taste
To make the easy hollandaise sauce, melt the butter in a small saucepan over low heat. Use a metal spoon to skim any foam from the surface. Pour the clear yellow butter into a heatproof jug. Discard milky residue. Place egg yolks, lemon juice, salt and 1/2 the hot water in a blender. Blend on high until mixture is pale and thickens slightly. With the motor running, add hot butter in a thin, steady stream. Add remaining water to thin the sauce slightly. Season with pepper, and extra lemon juice and salt, if necessary. Half fill a large bowl with warm water (if water is too hot, the sauce will curdle). Pour sauce into a small bowl and place in the large bowl.
Goes well with on a toasted bagel with bacon and eggs.
1 can diced tomatoes
1 can cannallini beans
1 small onion
1-2 cloves garlic
100 - 150g bacon
splash olive oil
1 teaspoon dijon mustard
splash wostershire sauce
cut up onion and bacon and cook for a few mins with oil and garlic
drain then add the beans with the tomatoes
add the mustard and wostershire
simmer for 15 mins
eat with a bread roll, toast, sourdough etc or on its own
Recipe:
What you need: will make about 2 litres of lube
Wax and Grease remover 1litre
Paraffin wax 250gram
Bees Wax block 150 gram
Cheese Grater or similar
Old empty bottle of lube $free
For enduro rides I mix:
20% grated Paraffin wax ( all by volume not weight)
10% grated Bees wax
70% Wax and grease remover (see note below about adding more)
(The wax will liquify over time). The trick is to add wax and grease remover so that the mixture is runny like a moisturiser. This will enable easy application and enable the solvent carriers to evaporate. You have to remember that not all wax and grease removers are the same and whilst they will be similar in chemical composition you may require more to create the correct consistency)
Shake it up it and apply after your last ride wipe excess off gently. For best results apply after your last ride this will enable the wax to dry ready for your next big ride!
I reckon this recipe will out perform any lube on the market, will cost you a fraction and most importantly will keep you sane on your next epic ride.
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Note: this is not my recipe, I've lifted it from this thread:
http://www.rotorburn.com/forums/showthread.php?1...
Croquembouche - makes for a great snack mid ride!
Choux pastry:
Water 425g
Milk 530g
Sugar 20g
Salt 20g
Butter 400g
Flour 530g
Eggs 16
Pastry cream:
Milk 1300ml
Eggs Yolks 330g
Sugar 330g
Cornflour 130g
Butter 130g
Vanilla 2 beans
Caramel:
Sugar 660g
Water 200g
Glucose 260g
1. To make the pastry cream, place milk and vanilla bean in a saucepan. Heat gently until the milk almost boils. Remove from the heat, whisk the yolks, sugar and cornflour in a bowl until thick and pale. Gradually whisk in the warm milk. Return mixture to same saucepan and stir over medium heat until the custard boils. Spread over a tray to cool rapidly. Cover the surface of the custard closely with plastic wrap to prevent a skin forming, at 55°C transfer to a bowl and stir through butter and refrigerate to cool completely.
2. Preheat the oven to 210 degrees celsius convection. Lightly grease 4 oven trays and set aside. Combine the butter with water, sugar, milk & salt in a large heavy-based saucepan and bring to the boil. Remove from the heat and using a wooden spoon quickly beat in the flour. Return to the heat and continue beating until the mixture comes together and leaves the side of the pan. Cook, beating over low heat for 1-2 minutes to cook flour. Remove from heat and allow to cool slightly.
3. Transfer to a large bowl. Using a hand mixer, beat the mixture to release any more heat. Gradually add the eggs, one at a time. Beat well between each addition until all the eggs have been added and the mixture is thick and glossy. Beat for a few more minutes, or until thickened.
4. Spoon the mixture, in batches, into a piping bag fitted with a 1.25-1.5cm nozzle. Cover remaining pastry with cling film. Pipe mixture onto trays about 3cm x 2cm high leaving room for spreading. Bake for 25-30 minutes, in batches, or until firm and hollow when tapped. Transfer puffs to wire racks.
5. Put custard into a piping bag with a nozzle less than 1cm. Poke a small hole in the base of each puff and fill with custard.
6. For the caramel, combine water and sugar in a saucepan until it boils add glucose, and cook until caramel in colour. Remove from the heat and dip the base of the pan in a bowl of water to cool slightly. Grease a cake ring and place ring mould on a baking paper lined tray, pour enough caramel to coat the base 5mm. This is the base for the croquembouche.
7. Dip the puff bases in enough toffee to coat and place upside down on a tray lined with baking paper.
8. To assemble, oil the croquembouche cone. Dip the sides of the puff balls in the toffee one at a time and place around the base of the cone. Continue adding balls until the cone is covered.
9. Transfer the base for the croquembouche to a serving plate. Place a small amount of caramel on the base. Grasp croquembouche gently and lift from the cone and place on the caramel base.
10. Re-heat the remaining toffee then dip two forks back to back in it. Spin toffee around the Croquembouche. Decorate with violets.
Bloots own special recipe that I don't share with many people
I jar of Sacla classic pesto
I large tin of Woolworths select tuna in brine
1 pack of pasta of your choice
Cook pasta and mix in pesto and tuna
Add some parmesan if you want to get all continental
Sure am much obliged
Black Pudding
Old Elizabethan Recipe
Black Pudding
To make fine Black Puddings
Take the Blood of a Hog, and strain it, and let it stand to settle, putting in a little Salt while it is warm, then pour off the water on the top of the Blood, and put so much Oatmeal as you think fit, let it stand all night, then put in eight Eggs beaten very well, as much Cream as you think fit, one Nutmeg or more grated, some Pennyroyal and other Herbs shred small, good store of Beef Sewet shred very small, and a little more Salt, mix these very well together, and then have your Guts very well scoured, and scraped with the back of a Knife, fill them but not too full, then when you have tyed them fast, wash them in fair water, and let your water boil when they go in; then boil them half an hour, then stir them with the handle of a Ladle and take them up and lay them upon clean straw, and prick them with a Needle, and when they are a little cool put them into the boiling water again, and boil them till they are enough
Very Blackadder of you G.
Here's a basic but absolutely frickin' delicious dish that cops a hammering at work for brekky on the first day shift with the bacon and eggs. Also very handy to keep the winter colds at bay.
GARLIC MUSHROOMS.
Grab as many button mushrooms as you like and slice.
Grab a bulb of garlic and roughly dice as much as you want (the more the merrier).
Add mushrooms and garlic to a hot barbecue plate with lots of butter for some sautee action (add the little accent-thingy above the first "e" before you do this or it doesn't work).
Cook until mushies are browned, all the while enjoying the aroma.
Watch the poor work-bound saps on the street below sniffing the air attemtpting to locate the source of the divine smell.
Serve up and enjoy.