From 0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Mon, 25 Nov 2024 14:28:36 +1100 Subject: Latest export --- Recipes/Mushroom Toad-In-The-Hole.html | 370 +++++++++++++++++++-------------- 1 file changed, 211 insertions(+), 159 deletions(-) (limited to 'Recipes/Mushroom Toad-In-The-Hole.html') diff --git a/Recipes/Mushroom Toad-In-The-Hole.html b/Recipes/Mushroom Toad-In-The-Hole.html index 3903dac..f9a383e 100644 --- a/Recipes/Mushroom Toad-In-The-Hole.html +++ b/Recipes/Mushroom Toad-In-The-Hole.html @@ -1,187 +1,239 @@ - + - - - - - - -
- -
+ .ingredients { + padding-bottom: 10px; + } + .clear { + clear: both; + } + a { + color: #4990e2; + text-decoration: none; + } + /* Full page specific styles */ + .text { + line-height: 130%; + } + .photobox { + float: left; + margin-right: 14px; + } + .photo { + max-width: 140px; + max-height: 140px; + width: auto; + height: auto; + } + .inline-image { + max-width: 25%; + max-height: 25%; + width: auto; + height: auto; + } + .photoswipe { + border: 1px #dddddd solid; + cursor: pointer; + } + .pswp__caption__center { + text-align: center !important; + } + .recipe { + page-break-after: always; + } + .recipe:first-child { + border-top: 0 none; + margin-top: 0; + padding-top: 0; + } + + + + +
+
+
- - - -
+ + + +

Mushroom Toad-In-The-Hole

- + - +

- +

- - - Total Time: 1 hr 15 min - Servings: 4 1 hour 15 minutes - - - Source: - - + + + Total Time: 1 hr 15 min + + Servings: 4 1 hour 15 minutes + + + + Source: + +

- -
-
- -
+
+
+
+
-

Ingredients

-
-

4 free-range large eggs

175 g plain flour

175 ml whole milk

4 large portobello mushrooms

olive oil

2 onions

4 sprigs of rosemary

250 ml smooth porter

red wine vinegar

2 cloves of garlic

-
+

Ingredients

+
+

+ 4 free-range large eggs +

+

+ 175 g plain flour +

+

+ 175 ml whole milk +

+

+ 4 large portobello mushrooms +

+

olive oil

+

+ 2 onions +

+

+ 4 sprigs of rosemary +

+

+ 250 ml smooth porter +

+

red wine vinegar

+

+ 2 cloves of garlic +

+
- - -
- -
- - - - -
-

Directions

-
-

Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of flour, a pinch of sea salt, the milk and 2 tablespoons of water into a smooth batter, then put aside. Peel the mushrooms, saving the peelings. Place the mushrooms cap side down in a large non-stick roasting tray, drizzle with 1 tablespoon of olive oil and season with salt and black pepper. Roast for 30 minutes. Meanwhile, for the gravy, peel the onions and finely slice with the mushroom peelings, then place in a pan on a medium-low heat with 2 tablespoons of oil. Strip in half the rosemary and cook for 15 minutes, or until dark and gnarly, stirring occasionally. Add the porter and 2 tablespoons of red wine vinegar and let it reduce by half, then stir in the remaining flour. Gradually add 700ml of water, stirring regularly, then simmer to the consistency of your liking and season to perfection. Peel and finely slice the garlic, pick the remaining rosemary, then drizzle and rub it all with a little oil. Remove the tray from the oven and put the mushrooms on a plate for a moment. Working quickly but carefully, pour the batter into the tray, sit the mushrooms towards the centre, then sprinkle over the oiled garlic and rosemary. Return to the oven for 25 minutes, or until puffed up and golden. Serve with the gravy.

-
-
+ +
- +
+ + - - -
-

Nutrition

-
-

Calories 410 21%
Fat 18.8g 27%
Saturates 4.3g 22%
Sugars 9.1g 10%
Salt 1.3g 22%
Protein 15.5g 31%
Carbs 45.2g 17%
Fibre 3.4g -

-
-
+
+

Directions

+
+

+ Preheat the oven to 200°C/400°F/gas 6. Whisk the eggs, 150g of + flour, a pinch of sea salt, the milk and 2 tablespoons of water + into a smooth batter, then put aside. Peel the mushrooms, saving + the peelings. Place the mushrooms cap side down in a large + non-stick roasting tray, drizzle with 1 tablespoon of olive oil + and season with salt and black pepper. Roast for 30 minutes. + Meanwhile, for the gravy, peel the onions and finely slice with + the mushroom peelings, then place in a pan on a medium-low heat + with 2 tablespoons of oil. Strip in half the rosemary and cook for + 15 minutes, or until dark and gnarly, stirring occasionally. Add + the porter and 2 tablespoons of red wine vinegar and let it reduce + by half, then stir in the remaining flour. Gradually add 700ml of + water, stirring regularly, then simmer to the consistency of your + liking and season to perfection. Peel and finely slice the garlic, + pick the remaining rosemary, then drizzle and rub it all with a + little oil. Remove the tray from the oven and put the mushrooms on + a plate for a moment. Working quickly but carefully, pour the + batter into the tray, sit the mushrooms towards the centre, then + sprinkle over the oiled garlic and rosemary. Return to the oven + for 25 minutes, or until puffed up and golden. Serve with the + gravy. +

+
+
- -
- -
+ -
+ + +
+

Nutrition

+
+

+ Calories 410 21%
Fat 18.8g 27%
Saturates 4.3g 22%
Sugars + 9.1g 10%
Salt 1.3g 22%
Protein 15.5g 31%
Carbs + 45.2g 17%
Fibre 3.4g - +

+
+
+
- +
+ + -- cgit v1.2.3