Hello, and welcome to Cloddish Kitchen! This is a food blog for beginner chefs, using simple recipes and methods to guide you all. I am not too great myself, so you can learn from me as I learn to cook too!
I will start talking about eggs and their uses, and also recipes like simple desserts or snacks. Anyone who knows how to work the oven, grill and hob can make the recipes I’m giving you, and some of them are so simple that kids can make them by themselves, with no dangerous equipment used.
I think I will post perhaps twice a week for you guys, and I will try to take the pictures myself. I hope you like it!
We’ve all heard of hot chocolate, and we imagine it being a nice, brown, hot drink, possibly topped with marshmellows to drink on a cold day by a roasting fire.
You may not have heard of white hot chocolate – the same idea but a sweeter version, using white chocolate instead. I have made this so you now have an alternative to the well known hot chocolate, and it’s fun and easy to make.
Serves: 4 (I think this could probably serve as much as 6 mugs worth instead)
200g (6 1/2 oz) finely chopped white chocolate (more fine than what it is in the picture above)
700ml (1pt 5fl oz) milk
200ml (7fl oz) single cream
1tsp vanilla extract
Grated lime zest (or use lemon)
This was quite sweet for me, probably because I didnt have single cream and used 100ml double cream instead. At the time I thought that double cream was just twice the fat of single cream!
Anyway, if it does turn out too sweet for your liking, you can always dilute it with milk.
1. Blend milk, cream, white chocolate and vanilla extract in a blender.
If you have a machine which heats and mixes at the same time, use that. If not just blend it all in a normal blender then microwave it.
2. Make it frothy if your machine has a button to do so. At the end of the cycle, serve into individual mugs and sprinkle with the grated lime/lemon zest.
You may find it weird to put zest on top of a sweet drink like this, but I tried it and it works really well together! The white chocolate is sweet while the zest gives it a citrusy twist. A match made in heaven!
The yellow stuff on top is white chocolate. I thought it would look fancy but it made it look weird. Sadly, I didn’t take a picture with zest on top.
I hope this post inspired you to try new hot drinks and to experiment with different ingredients. This was very fun to make and I’m sure you will enjoy it too!
Over the last couple of days, I have been trying out new ways to enjoy toast, apart from the typical eggs, bacon, beans or butter on it. Of course, they’re a lot of different topping to put on toast, but here I have listed 7 main ingredients with a number of combinations to try.
An easy way to enjoy toast is to just slap on ready-made spreads, probably store bought. You have the obvious ones, like butter, peanut butter, and jam, but you also have:
Marshmellow spread/marshmellow fluff
Cinnamon raison spread
Hawaiin coconut spread
And of course…
NUTELLA! So tasty. (Sorry if you have a nut allergy).
2. Soft cheese/cream cheese
I tried this, using Ricotta soft cheese and cashew nuts. I think this is a nice breakfast to wake up to.
You could also try this with cinnamon and raisons,or with olives. Cream/soft cheese tastes good with nuts, like walnuts, almonds, or cashews. Combined with fruit such as kiwi and strawberry works as well, and putting jam on top does too.
I found a lot of good looking toastsusing cinnamon, so here are a few:
Cinnamon with sliced apples (you can add cream cheese here)
Cinnamon + graham crackers + peanut butter
Cinnamon and mushed bananas
Cinnamon + brown sugar + soft cheese (I tried this one and it’s very nice)
I made the cinnamon with sliced apples, but with a sprinkle of caster sugar. The apples make it a little different to your average toast snack, but it still tastes good.
4. Peanut butter
This was a very popular topping when I was doing my research, so there is of course a lot of ideas. Here they are:
Peanut butter + hot applesauce/hot blueberry sauce + whipped cream
PB + brown sugar
PB + cream cheese + honey
PB + apple slices
These ones are for you if you’re in a sweet mood and want something a little sugary. The topping below mostly use syrups as in honey and maple syrup.
Honey + butter (or just honey)
Maple syrup + butter
Honey + fresh raspberries + mascarpone cheese
Maple syrup + peanut butter + butter
Maple syrup and peanut butter whipped together
Maple syrup + brie/camembert cheese
Maple syrup + cream cheese + thin pear slices
Drizzled with condensed milk
As chocolate on toast is quite a clash between sweet and savoury, it’s hard to find good recipes that ensure it actually tastes good (but we all know Nutella tastes good).There are not loads out there, but here are some:
Nutella and peanut butter
Butter with a) cocoa powder and sugar, or b) hot chocolate mix
I melted hazlenut chocolate and put that on toast with some banana slices on top. You can melt choclate with nuts already on them, or add your own on top (or just not add any nuts at all). Its was very delicious yet very sweet, so don’t add as much chocolate as I did!
You can put leftover banana peices in the chocolate bowl to make an unhealthy yet tasty snack.
I have already mentioned soft cheese, but these toast toppings are hard cheese. Call me crazy but I don’t like cheese, so I don’t have an opinion on whether these ideas are good or not. Take a look:
Cheddar + mushrooms + olives
Shredded mozzeralla + bananas
Shredded cheese + vegemite
The classic ham and cheese
Cheddar + sweet relish
Blue cheese + honey
Grated parmesan + butter
There you go! 7 main ingredients to top your toast off. Whilst researching for these, it gave me alot of ideas and I have now upped my toast game. I hope this post helped you like it did me!
Boiling an egg is really simple and easy, so much that chickens can probably do it themselves. (Only if they were smart and trained). Although this isn’t an exciting meal in itself, it can be made when you’re hungry and you don’t feel like cooking up something interesting. So, as this a blog for beginner chefs, I shall now tell you how to boil an egg!
Hard Boiled Egg
When boiling eggs, whether it’s hard boiling or soft boiling them, always use at least 5 day old eggs. This is because the older the egg, the more slackened the white membrane gets. There is a tight skin around the egg, behind the shell, and if you use a very fresh egg, it will be harder to peel both the shell and the skin off. You’re welcome!
First you pour cold water into the saucepan and make it about 1cm or 1/2 inch above the eggs, and heat it until it’s boiled. Turn the heat from high to medium, and carefully use a spoon to lower the eggs into the water (or just place them using your hands, like I did). This is what you need to do before soft boiling them, too.
Now leave the eggs in there for 6 or 7 minutes, depending if you want them a bit squidgy in the center or not. You need to cool them right away or they’ll burn, so run them under cold water for a minute and leave the eggs in the water for two.
Quails’ eggs are best cooked in the water for 5 minutes, then cooling them like above.
Soft Boiling Eggs
Like I said above, prepare the water. I’m going to copy it:
First you pour cold water into the saucepan and make it about 1cm or 1/2 inch above the eggs, and and heat it until it’s boiled. Turn the heat from high to medium, and carefully use a spoon to lower the eggs into the water (or just place them using your hands, like I did).
3 minutes for a very soft boiled egg
4 minutes for a yolk that’s creamy and a white that’s just set
5 minutes to have a yolk that’s slightly squidgy but the white is set.
To peel boiled eggs, you can tap it with the back if a spoon and take the shell away. Or, if you have a hard boiled egg, you could do the same thing but run it under a tap, so the water can help take the shell away too (this could get messy if you do it with a soft boiled egg). If you prefer using special gadgets to make cracking eggs easier, go ahead.
This post wasn’t the best, especially if you think this is what you made at preschool, but this is aimed at people who don’t cook but would like to know how to make simple meals for themselves. Hope you enjoyed it!
This is my first proper post, so eggs suit well here as they symbolise a new beginning. This is a list of information about eggs to understand them, because they are a huge part of the cooking community. You will learn as you progress in this blog that eggs pop up as much as they do out of chickens, so it’s important you know them well and get the most out of them. Enjoy!
1. Size. A useful tip is that most recipes require large or medium eggs, unless they state otherwise. Eggs come in four sizes: Very large (73g+), large (63 – 73g), medium (53 – 63g), and small (53g-).
If you are using an old recipe, it may use old egg sizes, where it goes from size 0 (very large) to size 7 (very small).
2. Types. Knowing which eggs you’re using can be useful if it applies to you, so remember this. Depending on the type of hen that layed it, you’re egg will either be brown or white. There is no taste difference.
Hens that have access to clean air and vegetated land at anytime are free range eggs. Organic ones are the same, but the land is free from chemicals that destroy insects and plants. Barn or perchery eggs are from hens who have floorspace covered in hay, straw or fodder (etc) but are enclosed. Other eggs are from caged hens (farm fresh eggs).
3. Other eggs. Of course, the most common eggs are used from hens and chickens, but you can get quail, duck, goose, turkey, and even gull eggs! (Although rare and expensive). If you are using other eggs like these, you should allow more time for them to cook longer if they’re bigger, and you can compare the weight using the information in number 1.
4. Freshness. This is very helpful to know when cooking eggs, so read carefully. On an egg box, the best before date is 21 days after the egg has been layed, so you can work out exactly how fresh an egg is. If, for some reason, you don’t know the date or the box doesn’t have a BB date, then you can put the egg in a glass of cold water. If it’s horizontal then the egg is very fresh, and if it’s upright it means it’s stale. You can guess what it means if it’s diagonal.
When using eggs, you want to use the freshest ones as possible (except when boiling them, I shall explain in another post), but up to a week old is fine for omellettes, scrambled egg, seperating yolks from whites, and boiling eggs. Always use eggs which are less than 2 weeks old, but if it’s an absolute must, 3 weeks is the maximum keeping time.
5. Seperating Methods. I like to use the two halfs of a shell to seperate eggs. You simply crack the egg, let the white come out and switch the yolk from one half to the other whilst keeping it an diagonal slant to pour out any excess white. Then you can put the yolk in another bowl – and there you have it – a seperated egg!
You can also crack the egg onto your hand with your fingers slightly apart to act as a filter for the white to pass through, but for me this is rather messy.
I really hope you enjoyed this and learned something new! Comment if you did!