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Type 2 for 22 years and feel cheated!
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<blockquote data-quote="Snapsy" data-source="post: 1391133" data-attributes="member: 265172"><p>Ooooh [USER=47277]@BarbaraG[/USER] it was yummy - I forgot to report back!</p><p></p><p>I'll use less water next time - 250ml not the 400ml I used - and only half a stock cube, not a whole beef one (too strong) but half a chicken one. So here's what I'll use next time:</p><p></p><p>500g frozen cauliflower, microwaved on full power for 20 mins</p><p>Half a stock cube</p><p>Loads of black pepper</p><p>A dessert spoon of Dijon mustard</p><p>2 eggs</p><p>250ml water</p><p></p><p>Whizz the above until mega smooth to make a creamy batter while the sausages (I used 6) cook in a hot oven for 20 minutes. I cooked mine in sausage dripping from the last time I'd had sausages.</p><p>Add the batter and cook for 20 mins, turn and cook for another 20 mins or until set and golden.</p><p></p><p>My mistake had been to make the batter the consistency of 'standard' toad batter - this was way too wet, so it took a long time to cook. So, less water next time. But goodness me, it was delicious. Mr S approved - and that's a big deal!</p><p></p><p>Looking forward to cooking it again within the week! I think less water and it would have puffed up around the edges - but I have to say that I've always liked a claggy toad, so I was in heaven.......</p><p></p><p>Total CHO was 30g. It was masses but we have very healthy appetites so we had half each - Mr S had brown sauce on his.</p><p></p><p>It didn't taste of cauli, or mustard, or eggs. It tasted - pretty much - like toad in the hole! Oh, and of beef stock cube. But that in a funny way meant that I didn't miss gravy. Will be toning the stock cube down next time.</p><p></p><p><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /><img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p><p></p><p>[ATTACH=full]21952[/ATTACH] </p><p></p><p>[ATTACH=full]21953[/ATTACH]</p></blockquote><p></p>
[QUOTE="Snapsy, post: 1391133, member: 265172"] Ooooh [USER=47277]@BarbaraG[/USER] it was yummy - I forgot to report back! I'll use less water next time - 250ml not the 400ml I used - and only half a stock cube, not a whole beef one (too strong) but half a chicken one. So here's what I'll use next time: 500g frozen cauliflower, microwaved on full power for 20 mins Half a stock cube Loads of black pepper A dessert spoon of Dijon mustard 2 eggs 250ml water Whizz the above until mega smooth to make a creamy batter while the sausages (I used 6) cook in a hot oven for 20 minutes. I cooked mine in sausage dripping from the last time I'd had sausages. Add the batter and cook for 20 mins, turn and cook for another 20 mins or until set and golden. My mistake had been to make the batter the consistency of 'standard' toad batter - this was way too wet, so it took a long time to cook. So, less water next time. But goodness me, it was delicious. Mr S approved - and that's a big deal! Looking forward to cooking it again within the week! I think less water and it would have puffed up around the edges - but I have to say that I've always liked a claggy toad, so I was in heaven....... Total CHO was 30g. It was masses but we have very healthy appetites so we had half each - Mr S had brown sauce on his. It didn't taste of cauli, or mustard, or eggs. It tasted - pretty much - like toad in the hole! Oh, and of beef stock cube. But that in a funny way meant that I didn't miss gravy. Will be toning the stock cube down next time. :):):) [ATTACH=full]21952[/ATTACH] [ATTACH=full]21953[/ATTACH] [/QUOTE]
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