johncox88's blog

Cooking With Cox 05 – Banana Muffins With Peanut Butter/Nutella Swirls

Apr 05

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Ingredients:

• 200g Plain Flour, sifted
• 2 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/2 tsp salt
• 75g Butter
• 175g Sugar
• 2 Eggs, beaten
• 350g Bananas, well mashed
• 100g Chocolate chips
• 1 jar Nutella or Peanut Butter

Instructions:
Set the oven to 180C
Cream the butter and sugar until light and fluffy.
Mix in the eggs a bit at a time.
Mix in the mashed bananas.
Mix in the flour, baking powder and baking soda a bit at a time.
Fold in the chocolate chunks.

Drop spoonfuls of mixture into muffin cases in a muffin tin, filling about 2/3 of the cases.
Put a teaspoon or 2 of peanut butter/nutella on the top of each muffin and with a fork, fold some of the batter over the top of the spread.

Bake in the oven for 25-30 minutes until they spring back when lightly touched and golden brown on top (careful you don’t touch any molten spread on the top, it burns like a mutha)

Cooking With Cox (and the missus) 04 – Chocolate Chip Cookies

Nov 15

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Ingredients:

• 1 cup (US cup measure) self-raising flour
• pinch salt
• 1/2 cup butter
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg
• 1/2tsp vanilla extract
• 175g chocolate chips

Instructions:
Stir flour and salt together and set aside.
Beat butter and sugars until creamy.
Beat in the egg and vanilla extract into the sugar mixture.
Add flour gradually and mix well.
Add chocolate chips and mix again.
Drop spoonfuls 2 inches apart onto lightly greased baking sheets.
Bake at a medium heat (150C-175C) for 10-12 minutes.
Leave to cool for 10-15 minutes before eating.

Cooking With Cox 03 – Potato Curry

Oct 13

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Ingredients:

• 500kg potatoes, peeled and diced
• 1 tin chopped tomatoes
• 1 onion, finely chopped
• 1 chilli, finely chopped
• 1 clove of garlic, finely chopped
• 1 tsp turmeric
• 1 tsp chilli powder
• 1/2 tsp cumin
• 1/2 tsp crushed corriander
• 1/2 tbsp flour
• 3/4 cup beef stock (water and stock cube)

Instructions:
Boil the potatoes in salted water for 5-10 until cooked but still firm. (add some rosemary for flavour).
Fry the onion, garlic and chilli on a medium-high heat for 5 minutes or so until brown.
Add the spices, flour, a pinch of salt and pepper.
Fry for another few minutes.
Add the chopped tomatoes.
Add the cooked potatoes.
Reduce heat, cover and simmer for 20-30 minutes, stirring occasionally.

Cooking With Cox 02 – Toad In The Hole

Sep 10

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Ingredients: (These measurements left a bit of batter so I just made it into 2 pancakes)

• 5 Sausages
• 12 tbsp plain flour
• 3 medium eggs
• 3/4 tbsp wholegrain mustard
• 3/4 pint of milk (roughly)
• Rosemary
• Butter

Instructions:
Mix the flour and eggs and mustard in a bowl.
Gradually add the milk whilst beating the mixture. Leave to rest for 30 minutes
Brown the sausages for 5 minutes, then remove from the heat.
Rub some butter around an over-proof dish to grease and add in some chopped rosemary.
Bake in a preheated oven for 10 minutes at 220 C/gas mark 7.
Add the sausages and batter, then cook for another 30 minutes.

(I’d say it serves 2, although I’m eating it all myself )

Cooking With Cox 01 – Spicy Veggie Pasta

Aug 09

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I’m going to start writing up the recipes I make here for funzies.
They’re going to be cheap, quick, usually spicy, tasty and very studenty.

So here’s the first helping.

Ingredients:

• Pasta (um, however much you want of whatever variety you want)
• 1 tin Chopped Tomatoes
• 1 Onion (chopped)
• 2 Chilli Peppers (one de-seeded and chopped, the other just sliced)
• 2 Cloves Garlic (chopped or crushed)
• Sweetcorn (Frozen or fresh, however much you want)
• 1 tbsp Chilli powder
• 1 tbsp Crushed chilli flakes
• A few drops of tabasco
• salt, pepper to taste

Instructions:

Once you’ve prepared the ingredients and got the pasta boiling, Place another pan on a medium-high heat with enough oil to coat the bottom and a bit extra.

When hot enough to sizzle when you drop some onion in, put the chilli powder in and fry for 30 seconds. Then put the chillis, onion and garlic in and mix to coat in the oil and chilli powder. Fry until the onions are soft.

Add the tin of tomatoes, tabasco and frozen to the onions and stir. If it boils too much turn the heat down. You just need it on long enough to heat through/defrost the sweetcorn. Season to taste.

The pasta should be cooked by now so drain and either put on plate and cover in the sauce or return to the pan and combine with the sauce.

Garnish with some prententious bollocks. (I just used up some spring onion)

Eat.

Word of warning, this was rather spicy. So de-seed both peppers if you don’t like hot food or even just use one chilli. And skip the chilli flakes.