Oh the good ol Bangas n Maaaaassh

Okay yeah this is the heartiest shizzle in the bizzle. Alright... here is the way of the food.

To serve 2

Ingredients:

6 good quality vegetarian sausages
a hefty chunk of broc (chopped in to manageable pieces)
1 large carrot (nicely sliced)
a small chunk of onion (sliced finely)
some gravy
a splash of milk
a tbsp of butter-type stuff
a super large potato

Method:

1. Fry the sausage and onion.
2. Boil up the potato, drain, mix in the milk and butter and mash up smooth. Mix up the gravy (using veggie granules). And boil up the broc and carrot.
3. Serve it up with some wholegrain mustard.

We give this a solid 17.5/20

Pooky Bear Cheung's cookies

Word up, this recipe was donated by Steffyweff, and is very noice. Put loads of choc drizzle on it and really treat yerself. We ate these in many locations across Derbyshire and they tasted just as good in all of them.

Ingredients:

1/2 Cup Butter, Melted
1/2 cup of sugar
1 egg
1/2 tsp vanilla
1 cup plain flour
1/2 tsp baking powder
1/2 tsp Cinnamon
1 1/2 cups porridge oats
1 dried apricots, chopped

Melted dark chocolate to drizzle over the cookies

Method:

1.Sift together flour and baking powder. Add cinnamon.
2.Cream together butter and sugar. Add egg and vanilla.
3.Add flour mixture to the butter mixture, then add the chopped apricots.
4.Put spoonfuls of mixture onto a greased baking tray.
5.Bake at 180 C for about 10-15 minutes.
6.When cookies are cool, drizzle with melted chocolate.

p.s. we missed out the oats for some reason, perhaps cos it werent mentioned in the method who knows. they were still good. 18/20

Tossing the noodles

Tossing the noodles
Originally uploaded by supergross

Hello my name is Patrick and I'm here to tell you about a dish that we make every week because it is easy and fast and tasteful. We give this a solid 16/20.

Here is the ingredients.

Ingredients:
(to serve two)

Some oil
1 clove of garlic (crushed)
1 small chunk of ginger (chopped up)
6 chunks of bready, spongy tofu
1 small tree of broccoli
1 small carrot
a half tin of kidney beans
1 sploshing of oyster sauce (we got some vegetarian stuff!)
1 sploshing of soy sauce
1 sloshing of sesame oil
2 nests of fine noodles
1 handul of assorted nuts

Method:
1. First heat up your wok a bit, when it feels hot slap some oil into it. When that heats up, put your garlic and ginger in it. Stir until you can smell the aromas.
2. Add your vegemebles and stir a lot. Add the tofu. Add the oyster sauce and stir more. When the vegemebles are cooked enough for you add the beans and the nuts.
3. Add the noodles (after cooking them) and splash in your soy sauce. Mix it all up. Add sesame oil and you is done!

P.S. To make this even better, we like to have roasted sweet potatoes to munch on as well with this. They is well yum.

A mystery curry

A mystery curry
Originally uploaded by supergross

Dis is a curry we had. We can't remember which recipe we used. Patterick remembers it not being too special. I, Lucy, don't remember at all.

Papier Mache time

Here is the first proper ART post. We are constructing a vast dioramarama in Harold's Mount.

For the gluey substance, mix 2 parts of glue to 1 of warm water.

Om o lette

Omelette close-up
Originally uploaded by supergross

Hi! Patrick is here and he's talking about his hot new omelette recipe. It's a snack-type-lunch-type thing I suppose and it takes a short while to prepare...

It is 15/20

Ingredients:
(to serve 2)

3 eggs (whisked up a little)
1/2 courgette (sliced)
1/2 yellow pepper
Plenty of mature cheddar cheese (vegetarian and grated)
a few slices of onion
a pinch of mixed herbs
2 or 3 large mushrooms (sliced)
1 clove garlic

Method:

1. Fry up the garlic and onion 'til softish in a large frying pan
2. Fry all the other veg 'til softish
3. Pour the beaten, whisked eggs over the mixture and sizzle good. Sprinkle the herbs on top
4. Once that side is brownish, flip it over and cover with a fine layer of cheese.
5. When that side is brown, it's ready and you can eat it all up.

...

Stuffed Aubergine
Originally uploaded by supergross

Stuffed Aubergine

Stuffed Aubergine close-up
Originally uploaded by supergross

Hello hello, this here is a wunderbar aubergine whats been stuffed by us. It is rather yummylicious. A fun part of the process is squeezing the juice out of the aubergine after salting. It's REALLY juicy. We give it an 18/20.

Ingredients:
(to serve two fatties)

1 Aubergine (large)
1/2 level tsp salt
some veg oil
1 little onion (finely chopped)
200g of squidgey tofu OR 7 chunks of fried tofu OR 125g of breadcrumbs
25g grated nuts
1/2 tsp mixed herbs
1/2 tsp grated lemon rind
1 egg, beated bad
Salt n pepper to taste
1 fist of grated mature cheddar (vegetarian yo)

Method man:

1. Oh chop the aubergine in two, lengthways. Run the point of a knife around the edge, just inside the skin and make several slits across it. Sprinkle with salt and leave for 30 mins.
2. Drain off liquid (squidge em squidge em) and fry cut-side down in the oil for 5-7 mins.
3. Scoop out the pulp with a spoon in to a bowl.
4. Fry the onion until pale yellow and then stir in the tofu/breadcumbs to absorb the fat.
5. In the bowl, combine aub pulp, onion, tofu/breadcrumbs, nuts, herbs and lemon rind.
6. Bind with egg and season.
7. Brush aub skins with oil and fill with the mixture.
8. Top with grated cheese and bake in a pre-heated oven at gas mark 4 for 30mins.
9. Serve with rice.

Sometimes we place other things in this, like the brock visible in the photograph or mushrooms.

Classic eggy bread

A classic eggy bread
Originally uploaded by supergross

This is a very exciting dish. It is essential breakfast food for any camping trip, and is a quick, hot, tasty and nutritious way to start the day.

We give it 19/20

Ingredients:

3 or four slices of thick granary bread
3 eggs
1 cup of milk
Tomato ketchup

Method:
1. To create the eggy mixture beat the eggs in a large bowl and then stir in the milk.
2. Place a slice of bread in the mixture until it's all soaky
3. Fry on both sides
4. Serve with a good quality tomato ketchup
5. Repeat until you're all full up

yum yum