Sunday Roast

[quote]What's your favorite Sunday lunch?

*drum roll* Dick

(Could you post your Yorkshire pud recipe? Ta)

That’s sounds more like dinner in the UK, OP. You ate all that for lunch?

It sounds delicious, but you fat, girl.

Shrimp and/or Crabmeat Stuffed Mirlitons!

Sunday lunch in Bayou Country.

OP sounds British. Lunch is the heavy meal of the day in many European countries, followed by a light dinner. That keeps them generally slimmer than our kind.

R1 Plain flour, salt, 1 egg, milk.

Beat into a batter.

Put unto a very hot oven in lard or oiled tray

R4 Correct

R5 Same as my mum's. I'm always looking for variations.

R7 what adaptations did you have in mind?

Perhaps going for a sweet filling for a desert?

If I were in England, I would want one of Topless Baker's desserts for Sunday Lunch. Or any other meal. Of course, Topless Baker is what I'd really want to eat. He has been deemed an Ungay, btw, by the Gorgeous Gay Guy Thread Committe Chairman. He still looks just like dessert.

R8 Variations: the number of eggs, the amount milk, milk substitute, such as buttermilk. Sweet Yorkshire pud; excuse me while I spew my lunch.

Made a butternut squash lentil stew.

R9 Its lovely weather here.

Ideal for topless baking or BBQing

R3 looks delicious

R10 have you tried Soya milk?

R11 That looks very tasty

[quote]OP sounds British.

not really

[quote]Roast forerib of beef

doesn't sound in any way British to me.

THIS is BRITISH.

Yeah, doesn’t sound British at all! OP is probably from Guyana.

OP cooks something basic and congratulates herself for it being "tasty."

Is she trying to sound British? Because wouldn't a real Englishslag know that "pudding(s)" is not capitalized, "fore rib" is two words, and "veg" is an abomination used by the low?

R18 R16 Im from the United Kingdom.

I can prove it. I have the bad teeth and union jack underwear to prove it!

R19 my bad with the spellng mistakes. But Yorksire Puddings would actually be correct capitalisation.

A nice long nap

Can I get the recipe for that butternut squash stew? I am trying to cut back on meat.

R22 Just about to have one

That sounds delicious, OP.

Here's a close enough recipe, 23. Except this is what I do:

1. Dice fresh ginger 2. Red onions not white 3. Large can of unsalted plum tomatoes 4. Chicken broth or veg, whichever you prefer 5. I use olive oil not coconut oil as this recipe says 6. Lots of tumeric!!! 7. Sprinkle grated cheese on top before serving

r19's "lunch"

R27 forgot this.

[quote]"veg" is an abomination used by the low?

It's better than "veggies." Every single time.

I'm making a simple Chicken Casserole with roast spuds and roast sweet carrots, OP.

I wish you could join us in West Ken/Brook Green.

"Veg" is right down there with "parm."

Could you share a photo when done?, r30!!

[quote]"Veg" is right down there with "parm."

At least no one is running around typing "Parmies."

Yes, I will, R32.

The smell is absolutely wonderful....45 minutes to go.

Daddy’s FUDGE!

Liver!

And brains for dessert!

-- J. Dahmer

[quote]And brains for dessert!

In Kensington, we say "pudding" - "dessert" is low class.

Sounds so good OP. Did you make gravy as well? Do you allow for the beef drippings to drain into the pudding?

Thank you Princess Michael r38. Impeccable taste - as usual.

Sounds wonderful OP, we wish we were there. We would add a green salad with Wishbone Italian dressing!

Would apple pie be called "pudding", r38?

Funny, R27. I had steamed wild king prawns and a hard-boiled egg with a big salad with top grade balsamic vinegar and olive oil, then a Pink Lady apple.

Sure Jan, r43.

R38 Pudding?

[quote]Would apple pie be called "pudding", [R38]?

What's for pudding?

Apple Pie!

Oh, delish!

so, yes, it would

No, that's cake, gurl @R45

Exactly, r47.

What's the big deal, R44? That was lunch.

I’m eating pussy!

for R45:-

What's for pud?

There is no pud today. Lovely cake stripey cake though.

Oh, I say - scrummy!

Yuhss!

LOL!, r46. Here's a refresher for ya.

R44 probably can't conceive of anyone's eating a hard boiled egg.

r50 meant to say Curry. Didn't you, dear?

r43's "hard boiled egg"

Baloooooooot!! Baloooooooot!!

Duck butter

for R32.

I like to keep my promises.

& yes, it tasted pretty good

That looks absolutely scrumptious!!! Thak you very much! Enjoy, r58!

I've never heard the term "forerib of beef" before. Is it like Prime Rib?

Must be like Fore Skin, r60.

[quote]Must be like Fore Skin, [R60].

Smelly, cheesy, optional?

R60 Technically the first 5 ribs of the loin.

R60 I should add same overall flavour, yet less fatty though still marbled throughout. American "Prime" Rib is 6-12 and much fattier, though always trimmed in advance by the butcher. I'm British, but prefer the fattier American style roast: more flavour, more drippings for gravy and Yorkshire pudding. Not all prime rib roasts are really prime though, which is a misnomer of sorts

R58 R43 R30 Well done everyone with these beautiful lunches, they look and sound delicious!

R63 Youre right, beef needs the right amount of marbling.

R41 How about we save your green salad for teatime have it with a nice array of cold meats.

R39 Yes and I made the gravy from the juices.

R42 Apple pie is a great pudding, but today we had Bread and Butter pudding for afters.

Photo of BB pudding, please r65?

[quote] Bread and Butter pudding for afters.

"Afters"

LOL!

[quote]Photo of BB pudding, please [R65]?

Yes, pic please of your "afters".

Sadly eaten R66 but tgis would be a fair replica.

Love a good pud

We had Lemon & Lime Posset

(made by Pots & co)

Posset sounds very nice.

Was it light?

yes, lovely, very light.

I actually prefer the Salted Caramel though.

from tesco -shhhhhhh...

OP's too fancy for Tesco.

He goes to Waitrose, I'm sure.

I think treacle cake with sultanas is a nice way to finish the Sunday roast... even the tinned varieties...light and airy, low fat after a heavy meal. Goes well with either tea or coffee too.

I bought some of those chocolate pots at Costco. It was very good, but 500 calories per serving.

The Lemon & Lime one is 364 calories.

That sounds very nice, r58. Too bad we can't get that in Canada.

Pots @ Co only sold in UK and US, looks like.

"Afters" -- do you really want to see a picture of my loaded toilet?

I'm not keen on the pots and co ones you have to heat up. They don’t really work.

I will have to see if I can get some this side of the pond.

They do look heavenly.

That was quite the meal, r68. What's for breakfast tomorrow?

You know what I don't see so much around anymore Banoffee Pie

M&S used to do a delicious one.

Hope it tastes better than it looks, r86.

Not R86, but terribly delicious in fact. Shortbread biscuit crust, bananas, toffee and cream, what's not to like?

[quote]Shortbread biscuit crust, bananas, toffee and cream, what's not to like?

The bananas, simp.

You hardly notice they're in there really R89. The caramel is the more dominant flavour, like Dulce de Leche... Burnt condensed milk... I put toffee shavings on top, no chocolate... My mum would melt toffee chips in hers too. I have had chocolate "ice cream" made from bananas that was quite similar... chocolate shined through more.

[quote] I have had chocolate "ice cream" made from bananas that was quite similar... chocolate shined through more.

One of the nastiest substances known to the confectionery universe is Talenti's Chocolate Banana Gelato. The banana shines through. Nasty, nasty, nasty.

R91 Never tried it, but have seen the brand. Guessing those who hate nanas are steadfast in their dislike. I never eat them plain, but like a pudding or banana cream pie. I have eaten a similar pie in Canada without Banana.... Don't recall the name, but reminded me of Banoffee.

Tomorrow I'll probably make a crumble - being a Bank Holiday and all.

Apple, r93?

Yes, R32.

Don't like the alternatives.

May add some currants.

R3 Stuffed mirlitons are my absolute fave! The first time I had that dish was when K Paul's Louisiana Kitchen opened in New Orleans in the early 80s. They were called "crab stuffed mirliton pirogues" on the menu.

Currants sounds like a great idea, r95. Might try that myself.

post a pic, R32/97!

No raising agents, R5?

R58, That looks delicious! I made zucchini and eggplant parmesan, but I'm saving that for the working week. Instead, I made tacos! Very happy with them! I've always wanted to try the Queen's recipe for drop scones, but I'm afraid I've never actually had a scone, so wouldn't know if my efforts were successful.

They look to me like Scottish pancakes, R100.

Which I think are just like American pancakes but very small.

I have yogurt blueberry muffins made withwild blueberries in the oven right now, r97. Apple crumble will something for next week!

Oh, how lovely, R102. Divine!

I tend to double, triple the blueberries and go a bit overboard with the Greek yogurt too so the muffins come out very, very moist and bursting with flavour, r103. I add a tiny touch of cinnamon.

R104 sounds heavenly - and how I adore cinnamon. I must learn how to make cinnamon muffins.

In fact I always add cinnamon to my English’s scones.

……English scones****

Scottish scones are different.

It really is heavenly, r105. Ever since I discovered the incredible effect of cooking blueberry muffins with yogurt - it has completely changed the overall taste, look and feel.

You're killing me, R108.

...softly.

A low fat Greek yoghurt?

I follow Ina Garten's blueberry yogurt recipe, r103. But as mentioned, I tend to go a little "wild" with the wild blueberries quota. And yogurt. Here is one recipe I sort of follow but I don't use salt and substitute yogurt for the butttermiilk.

No, r110. I am shameless there too - I use the full fat or thick Greek yogurt.

That blueberry muffin pic R111 - you can see it smouldering in its loveliness.

What does fat in yogurt have to do with shame? Some of you are so silly.

Can anyone recommend a cinnamon muffin recipe?

[quote]Can anyone recommend a cinnamon muffin recipe?

Here's Fannie Farmer's basic muffin recipe. I would add cinnamon to taste. You can add it to any muffin you like, really.

I can't recommend a recipe but if I need a recipe, I tend to refer to Ina Garten, r118, I found something of potential interest but it is not from Ina Garten.

In fact, I might even do this recipe myself!!

Nothing worse than pumpkin spice, r117, EXCEPT PUMPKIN SPICE IN APRIL.

Box o' JIFFY Muffin mix and add cinnamon to taste.

DONE!

Was thinkng fall r119. I cook in line with the seasons.

Are you in Australia, R121?

Thank you for the cinnamon muffin recommendations.

Saw the thread title and thought about the 2 desperate sluts I can usually pick up Sunday mornings on Grindr for a 3-way.

No, Canada, r122.

Bloody Marys

Sorry to disappoint, r124.

Now that the sun has gone done, OP is out on the common looking for an extra dose of "pudding"

[post redacted because linking to dailymail.co.uk clearly indicates that the poster is either a troll or an idiot (probably both, honestly.) Our advice is that you just ignore this poster but whatever you do, don't click on any link to this putrid rag.]

I am going to have olives, seed crakers and cheese, then just a green salad. I am headed to the wine store for a yummy pairing.

Those blueberry muffins look amazing.

I think I'm going to make the Cinnamon Muffins now. If I do, I'll post a pic when they're finished.

Cinnamon Muffins are in the oven.

Awaiting cinnamon muffin photos, r132.

I'm a dreadful baker. Hope I can get them out of the muffin pan. I had those paper things and threw them out a few weeks ago - because I never bake muffins!

They're rising BEAUTIFULLY!

I just use olive oil. Never use paper cups, r134.

[quote]I just use olive oil

Now you tell me

re the bluberry muffins - what does this mean? :-

[quote]Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.

Here, r135. Background Music For Cooking!

IMPORTANT:

When they're done - how long should I leave it before getting them out of the muffin pan?

I use veg oil for the batter portion. But I put a tiny drop of olive oil in the muffin tins so they don't stick. I leave them 30 - 45 minutes then carefully put them in a tupperware container to SEAL in the moisture asap, 139.

They're done!

Came out of the pan very easily.

The music helped.

They look odd.

very small.

they seem pretty hard too.

Mood music is critical, r141.

Oh Oh - Tip: I double the batter recipe - double everything and triple the blueberries so the muffins are nice and big. In your case, you didn't have any berries or bananas or anything, just straight batter, so your muffins are going to be well...small.

When you put in yogurt and berries, you add amazing moistuure. In this case, you had very little moisture. So the end result was smalll and possibly, maybe a little over-baked.

OP here...thank you all for the lovely recipe suggestions and ideas. Nice to see you're all cooking lovely things

I'm currently emptying my freezer bit by bit at the moment, so that I can defrost it. To that end we're having pheasant tomorrow. Pheasant Cacciatore to be precise.

Thanks for the tips.

Here they are >

Photo of muffins?

Oh! They look like little coneheads!

The Queen's recipe is indeed for drop scones/Scotch pancakes. Smaller than American pancakes, but just as delicious at tea time with a dollop of strawberry jam on them.

Put butter on the one you're going to have now. Put the remainder in a tightly sealed container to lock in some moisture.

I forgot to add the sugar, like an idiot. They taste like bread rolls. Not bad. Something you'd have with soup.

They'll be great with a curry dish, r152.

I think that bloody music distracted me.

Why are they so pointy?

I don't make bloody curry.

Oh, God.

Lots of beef eaters on this thread so let me ask...has anyone tried the prime beef at Costco? Is it really better tasting and worth the money, not to mention the freezer space because the packages of it are so huge and I'm only one person. I was thinking of trying the steaks. I'm not up to cooking a prime rib just for me. The first meal of it will be good but then it will just be leftover beef, getting more well done with every reheating.

R144 I always listen to The Archers on Radio 4 on Sunday morning when I'm cooking.

It's the oldest radio soap opera in the world.

[quote]When you put in yogurt and berries, you add amazing moistuure. In this case, you had very little moisture. So the end result was smalll and possibly, maybe a little over-baked.

I followed the recipe to a T.

Apart from the sugar.

I feel like a fool.

I was just about to apologize for sending the cooking music!! LOL!!

[quote]Oh Oh - Tip: I double the batter recipe - double everything and triple the blueberries so the muffins are nice and big. In your case, you didn't have any berries or bananas or anything, just straight batter, so your muffins are going to be well...small.

OK. I'll try again tomorrow

Thanks for your help.

Is "bread rolls" a British phrase?

[quote]I was just about to apologize for sending the cooking music!! LOL!!

I was only kidding about the music.

It was very nice.

Did you make blueberry with yogurt muffins or just plain cinnamon muffins, r158.

[quote]Is "bread rolls" a British phrase?

Yes, why? What do you say?

[quote]Yes, why? What do you say?

Just "rolls."

THIS:-

[quote] just plain cinnamon muffins

can't taste the cinnamon at all. I added a ton.

I'll tell you what I can taste >> the baking soda.

r166 Maybe use a cinnamon swirl, made of cinnamon, butter, and powdered sugar? TBH, I've never heard of "cinnamon muffins." I'm in the US.

[quote]Put butter on the one you're going to have now. Put the remainder in a tightly sealed container to lock in some moisture.

There IS no moisture.

I was afraid this might happen, r167. Maybe scrap the cinnamon muffin idea and pick a berry you like - anything - you will get a much, much better result. Another tip: I tend to go light on the baking soda.

I'll try it again tomorrow incorporating everyone's tips.

I just had another. It's quite good!! apart from the metalic taste from the baking soda.

Guessing here: Over-baked. No moisture. Some people put in things like apple sauce instead of water for moisture.

Drink lots of water so the baking soda doesn't bore a hole in your stomach.

[quote]I was afraid this might happen, [R167]. Maybe scrap the cinnamon muffin idea and pick a berry you like - anything - you will get a much, much better result. Another tip: I tend to go light on the baking soda.

Me too, usually - but I'm new to this game so I followed the recipe. I probably taste the baking soda because of the lack of sugar. Also the cinnamon would have reacted with the sugar.

[quote] Maybe scrap the cinnamon muffin idea and pick a berry you like

No, I'm really keen to make a cinnamon muffin. Cinnamon is very AMERICAN in baking. I LOVE it.

Here, r171.

Are you American, r174?

I'm not that keen on fruit in muffins.

[quote]I thought you were British.

I am.

& I like American style baking - which includes cinammon.

Cinnamon muffin guy: which recipe did you use?

Thought so . There's a craze in the States and to an extent in Canada - a company called Cinnabuns. You'd probably love them. Here's a recipe in case you are keen to go really really cinnamon.

seems there's another recipe for cinnamon muffins.

someone upthread said just follow the basic muffin recipe and add cinammon. but this is different >

This one and just added cinnamon

[quote]thought so . There's a craze in the States and to an extent in Canada - a company called Cinnabuns

Yes, we have it in England. INCREDIBLE rip-off prices. I mean - FUCK THEM!

Hmmm....that might not have been the best recipe, r183. I thought you might have Cinnabuns in UK. You could make them yourself - I just sent you the recipe!

[quote]I thought you might have Cinnabuns in UK. You could make them yourself - I just sent you the recipe!

Thank you.

I want to master cinnamon muffins first.

Fair enough!

Calling pudding “pud” makes me want to scream.

[quote]Hmmm....that might not have been the best recipe, [R183].

I'm going to do it again tomorrow. I'll make just 6. I'll use yoghurt for moisture PLUS the sugar etc..

[quote]Calling pudding “pud” makes me want to scream.

Don't say it then.

This thread reminds me a bit of the night a cat walked into my house and you all gave me advice.

It's still in the archives >

Cinnamon muffins really aren't a thing in the US. I looked in three different basic cookbooks before suggesting just adding cinnamon to the recipe shown in r183 R116, because I couldn't find a recipe for cinnamon muffins specifically.

I think you need to make a separate cinnamon swirl or topping.

You used to be able to buy them at Whole Foods in London. They were lovely - I think they had pecans in them or something.

I made (American) corn muffins before. I even bought that cheap American jelly (from a special shop) like you get in coffee shops in New York.

They came out OK I think.

I searched on the web as well, r191. Cinnamon muffins aren't a thing in Canada either. Beaver Tails, on the other hand, is a different story....

Found a Cinnamon Muffin recipe!

That looks good. A topping will give you the cinnamon flavor you want. I notice they don't put any in the batter, but rather use allspice and nutmeg. I will be interested to hear how they turn out, R195.

I'll try that, thank you, R32 - you're a doll. You've been super all day, actually.

What's "allspice"?

Google "donut muffins" if you want the absolute best muffins of any kind ever. You take the finished muffin and either dunk it in or brush it liberally with melted butter, then you roll it in cinnamon-sugar. It's DIVINE.

Gesine Prado's (Sandra Bullock's sister; she has a baking show on Food Network) recipe for Cinnamon Crumble Buns (basically cinnamon rolls with crumble in the filling and on top.) Sounded delicious!

Flaming Hot Cheetos and Rocky Road Ice cream

You might like this, Cinnamon Muffin Guy. It's delicious and cakey and cinnamony. Does the configuration have to be "muffin"?

Oh, and don't leave out the salt. ^

I'm going to start listening to The Archers too, thank you for mentioning that, r157

Allspice is just a blend of spices, r197. See quote below:

'As a substitution for 1 teaspoon of allspice, you can use 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and a pinch of ground nutmeg.'

I have Allspice in the cupboard now, running low at the moment. I tend to only use when making pumpkin pie, pumpkin muffins, that type of thing. I'm sure there are plenty of other uses for it, but that's all I really use it for.

[quotr]Allspice is just a blend of spices, [R197].

It most certainly is NOT! Just because you can imitate it by blending other spices doesn't make it a blend, dummy! Allspice comes from a berry.

Thanks R32.

Donut Muffins

R205 posted The Truth about Allspice so that I don't have to. But here it is, anyway.

Sunday Lunch: spaghetti al pesto with parmie, frottage and nap.

So should the mix for these muffins be very wet and battery?

Almost like this, r210. Maybe a little less runny.

Thanks r211

It really depends on what you're baking. My batter - for muffins - tends to be more like this.

I've been reading the reviews under the muffin recipe that I was recommended:

[quote]This is not a basic muffin. This is a biscuit in a muffin tray. Also at 25 minutes in a gas stove they are dry as hard tack. A very unpleasant outcome and taste in my opinion.

Me too, gurl.

[quote]I made it and it turned into a some kind of roll that had a lot of dough. ( but it tasted good with turkey and gravy.😋 )

[quote]ugh, basic brick recipe. i added diced apple and cinnamon and they still tasted terrible. you would have to at least double the sugar if you were going to try to fix this recipe, but why bother? all I can taste is baking powder.

[quote]Made the basic muffins and was so excited to give them a try! But I was so disappointed that it was like eating biscuits 😒

oh, God! >

[quote]Please remove this recipe from your website!

Livermush sandwiches.

THIS looks like a much better basic muffin recipe >

Isnt it a bit late in the year for cinnemon buns?

Or can you eat them year round?

R218 types "too cold out for ice cream."

r218 types "too nice out to sit in a movie theatre all day."

r218 types "too hot out to drink coffee."

I just had one of the concoctions I made last night - with some humous and it was quite nice, actually. More like what the Americans call biscuits. Without so much baking soda, I might be onto something.

I might attempt Cinnamon Muffins this week. If I do, I'll post pics.

I love hummus, r220. Glad you found somethig to go with the "bread rolls"!

R220 Looking forward to seeing how those turn out like.

Great scones require REAL lard.

True!

They help them give a nice crisp exterior

They always rise better than with butter too I find R224.... Very cold buttermilk is also a secret... Very little kneading, no rolling is key too. Sometimes I add just a bit of butter for flavour.

I had this beautiful piece of turkey meatloaf to eat last night but instead I ordered crappy, delicious but health wise crappy, Chinese food. I hate myself.

Well have it tonight instead R226

I'm making pork posole in my slow cooker right now.

R226 needs R227 in his life.

[quote]I'm making pork posole in my slow cooker right now.

Oh, really? In your slow cooker. I'm so impressed.

R228 I've never heard of that.

I had to google it.

Looks delicious!

Today was roast chicken and pots and veg.

Very simplistic but tasty today.