The Nameless Café

I'm sorry Olimar, your credit card is a bunch dots and is not worth any form of currency, except for dot currency.

Noa its the Italian credita card

Ok... here's your spaghetti pizza. Mmm I can smell the stew cooking. I remember there's a beef sauce I was gonna post on here.

You will need:
Oil, used to cook a steak (that's just finished cooking, obviously)
A beef OXO cube
Worcestershire sauce, to taste
Water, a little bit to dissolve the OXO cube, and to adjust the thickness

Quite simply, oil in a jug, crumble in the OXO cube, add water, mixw well then add Worcestershire sauce, to taste. Why add more water? Well, as well as being very rich in taste, without extra water, it's viscosity is somewhere just below something to the effect of toothpaste, or perhaps, cement. If you want it runnier, you know what to do (It is still edible as a near paste, and that's how I like it, but as they say, different strokes for different blokes)

That pizza took... FOREVER! I've been hungry for weeks. Its tasty though.

During that time you lost your Italian accent :P

Yeah...


Hey everyone, did you know theres a link to someones secret page here?? *wink

Yeah... in fact it's on this page, not too many posts up from here.

Usng the real hint is more fun though.

Yes... I wonder if I remembered to change my humor back...

Today Recipe: 25/01/11

Queen of Puddings - Hot Dessert

Note: This pudding was developed from a C17th recipe by Queen Victoria's chefs at Buckingham Palace

Ingredients: Serves 4

75g of breadcrumbs
50g of caster suga
1tsp of grated lemon rind
1pint of milk
4 eggs, and
3tbsp of raspberry jam

Method:

1: Stir the breadcrumbs, half of the caster sugar, and the lemon rind together in a heatproof bowl. Bring the milk to the boil in a saucepan, then stir into the breadcrumbs.

2: Seperate three of the eggs and beat the yolks with the white and yolk of the fourth. Stir into the breadcrumb mixture, pour into a buttered baking dish, and leave to stand for 30mins. Meanwhile, preheat oven to 160C/Gas Mark 3. Bake the pudding for 50-60 minutes, until set.

3: Whisk the remaining 3 egg whites in a large clean bowl until stiff, but not dry, then gradually whisk in just under 25g of the caster sugar until the mixture is thick and glossy, taking care not to overwhip.

4: Spread the jam over the pudding, then spoon over the meringue to cover the top completely. Evenly sprinkle about a tsp of regular sugar over the meringue, then bake for a further 15mins, until the meringue is beggining to turn a light golden colour.