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British Toad in the Hole!

 
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Carole B
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Location: Valtellina - Northern Italy

PostPosted: Sun Jun 08, 2008 1:24 pm    Post subject: British Toad in the Hole! Reply with quote


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Here is how to make an easy toad in the hole recipe:

Ingredients
6 large sausages
8 cherry tomatoes/or two small onions
2 tablespoons of sunflower oil



Batter
To make the batter for toad in the hole you will need:

2 large and well beaten eggs
110g of plain flour
Half a teaspoon of salt
300mls of milk


Make Toad In The Hole

Sieve the flour and the salt into a large mixing bowl. Make the batter for the toad in the hole by stirring in the beaten eggs. Then make a smooth past by adding a little amount of the milk. depending on taste use full fat, skimmed or semi skimmed milk, though I have found full fat milk will give the best toad in the hole batter.

Beat in the remaining milk until the batter mixture looks like unwhipped double cream and small bubbles are formed on the surface.
Set aside the batter for between 30 minutes and one hour.

Fry or grill the sausages for about ten minutes over a low heat or longer if you prefer your sausages well done in your toad in the hole. This will remove any excess fat from the sausages and give them a lighter colour.

When ready to make the toad in the hole recipe preheat the oven to 220C.

Add the cooking oil to either four individual round tins or a large roasting tin. Heat in the oven until it gets hot and the oil starts to smoke. Remove from the oven.

Quarter each sausage and spread out into the roasting tin.

Place the cherry tomatoes (or sliced onions) between the sausages.

Place the roasting tin into the hot oven for five minutes then remove and pour on the toad in the hole batter mixture.

Return the roasting tin to the hot oven and cook the toad in the hole for at least 15 minutes. Small individual portions will cook quicker so the large roasting tin may take some time. The batter mixture should have risen and be crispy to indicate that the toad in the hole is cooked and ready to serve and eat.
Try not to delay serving the toad in the hole because the Yorkshire pudding will deflate and go soggy.


Cooking Toad in the Hole
If a faster cooking time is desired then separate the toad in the hole into four separate smaller tins, otherwise make the toad in the hole recipe in a large roasting tin. The batter of the toad in the hole should rise and be crispy. Do try and experiment with different flavoured sausages such as venison, pork and apple, Cumberland, beef sausage, pork and leek, etc to give your toad in the hole recipe a different taste though a traditional toad in the hole recipe will use pork sausages. Serve with mashed potato and brown gravy

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goganga
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Joined: 27 Jun 2006
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PostPosted: Sun Jun 08, 2008 4:20 pm    Post subject: Reply with quote

yummy! Sounds delicious!!! Very Happy

Thanks Carole! Applause

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Di troppe cose non so cosa farne, per me che avrei bisogno di poche immagini ma eterne. (G. Gaber)
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Emmy
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PostPosted: Sun Jun 08, 2008 9:00 pm    Post subject: Reply with quote

To make individual portions of Toad in the Hole I use a baking tray I bought for making chocolate elcairs (choux pastry ones) This tray is sold by a very well known firm in the Lake District. (Lakeland)
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(last baking tin on page 11.99)
ps the recipe that came with the tray for making the choclate eclairs was excellent too.
Emmy

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Gil
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PostPosted: Mon Jun 09, 2008 1:06 am    Post subject: Reply with quote

A chocolate eclair sounds good about now!

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Emmy
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PostPosted: Mon Jun 09, 2008 12:16 pm    Post subject: Reply with quote

Sorry Gil
Unable to post a photograph of the chocloate eclairs I made. I dont know how it happened as I was the only one in the house but somehow they just seemed to have VANISHED into thin air Anxious Silenced Shhh

Whistle Whistle Whistle
Emmy

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Carole B
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Joined: 27 Jun 2006
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Location: Valtellina - Northern Italy

PostPosted: Mon Jun 09, 2008 5:54 pm    Post subject: Reply with quote

Emmy wrote:
Sorry Gil
Unable to post a photograph of the chocloate eclairs I made. I dont know how it happened as I was the only one in the house but somehow they just seemed to have VANISHED into thin air Anxious Silenced Shhh

Whistle Whistle Whistle
Emmy


Thin air.... Yeah, right!

I reckon you suffered from the same 'ghostly thief' that I had last year... This one:

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He has a penchant for 'CAKE' - see what he did to a cake left on my table to cool

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....

My thief's name was Ciccio

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(like butter wouldn't melt..... )

I wonder if yours was Benjy? Whistle

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Emmy
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PostPosted: Mon Jun 09, 2008 9:35 pm    Post subject: Reply with quote

Oh Carole
With a face looking like that you just couldnt give Ciccio a telling off, after all he DID leave you some cake. He's just a wee sweetie pie!
As for Bengy (or Gizzy) making my chocolate eclairs disappear, their wee legs couldnt reach where the chocolate eclairs were- they couldnt even get to them if they tried jumping.
Sadly it was a creature with two legs that was the culprit!! Shhh
Emmy

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Carole B
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PostPosted: Mon Jun 09, 2008 10:06 pm    Post subject: Reply with quote

Quote:
By Emmy......"Sadly it was a creature with two legs that was the culprit!! " Shhh


Well bu@@er my boots... who would ever have thought such a thing !!!
hysteric super LOL

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nuccia
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PostPosted: Tue Jun 10, 2008 2:48 am    Post subject: Reply with quote

emmy..

Why is it that all the great food you make (sweets mainly) seem to disappear? I think perhaps you should refrain from baking for a while and see if the situation improves...Whistle

And I cake wait to try this recipe. Looks amazing!

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Emmy
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PostPosted: Tue Jun 10, 2008 10:15 pm    Post subject: Reply with quote

Nuccia you sound just like my daughter. She just gave me a lecture yesterday and I was given the same advice "DONT bake because you'll just eat it if no one comes to visit."

Today I made meringues, cheese biscuits - (a recipe I found in an old book I had when I was at school)and because there was still some meringue left I made a lemon -meringue pie.

After today there will be no more baking. (I've made myself a promise I'm going to lose more weight before October- going back to France then for 2 weeks)
Emmy
[/b]

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nuccia
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PostPosted: Wed Jun 11, 2008 8:52 pm    Post subject: Reply with quote

Emmy,

Can you post your recipe for lemon meringue pie? My husband loves it and Sunday is Father's Day so I would love to make one for him...if he's a good boy that is...lol

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