Ready Steady Cook!

readysteadycook

I enjoyed taking part in the first instalment of the Ready Steady Cook! challenge so much that when I found out Tandy was hosting the second instalment I signed up immediately. The premise of the challenge, like the TV show that inspired it, is that each contestant is given a mystery bag (list) of seven ingredients along with a pantry full of staples with which they are to create a three course meal. My list was supplied by Jessica from Tiny Oven Adventures.

    • Sweetcorn
    • Red Onions
    • Bacon
    • Butternut
    • Plums
    • Exotic Mushrooms
    • Any cheese you choose

Here is what I made.

Sweetcorn fritters
Starter: Sweetcorn Fritters

Based on this recipe, I used the sweetcorn from my list, cornflour and coconut oil to make these crispy fritters. I mixed a tin of cream style sweetcorn with four heaped tablespoons of cornflour. Once thoroughly mixed I shallow fried spoonfuls of the mixture for a few minutes on each side until golden and crispy.

Stuffed Butternut

Main Course: Stuffed Butternut

For my main course I chose to make stuffed butternut. I removed the seeds from the bowls of two small butternuts and filled the cavities with roughly chopped red onion, bacon lardons, the cubed flesh from the butternut stems, shimeji mushrooms and some fresh thyme (from the pantry). I then baked them covered in foil for an hour at 180°C. Removing the foil after forty minutes and placing a slice of chevin cheese on top of each butternut to melt into the filling.

Plum Tarts

Dessert: Plum Tarts

For dessert I chose to make plum tarts based on this recipe. I cheated a bit here by using ready made puff pastry instead of using the pantry ingredients flour and butter to make my own. I cut squares out of the pastry, folded the edges in using a little water to help stick them down and then arranged slices of yellow and red plums on top. I brushed the tarts with a diluted honey (from the pantry) mixture before baking at 200°C for twenty minutes. I glazed them with the remainder of the honey mixture while they cooled.



6 responses to “Ready Steady Cook!

  1. Thanks so much for taking part – I just love the stuffed butternut 🙂
    Tandy´s last blog post ..Ready Steady Cook

  2. Good work! I really like what you did with the ingredients, that butternut dish looks like a winner, will definitely attempt it at home 🙂
    Jessica´s last blog post ..Ready Steady Cook!

    • Nicola (Wots For Lunch)

      Thanks Jessica, it was pretty yummy. Though my silly oven seemed to burn everything on one side. 🙁

  3. Nice, I like what you did 🙂

  4. Pingback: Recipe Book Challenge | Lavender and Lime

  5. Beautifull plum tarts. Bam
    Bams kitchen´s last blog post ..Ready Steady Cook Challenge: Bam’s Kitchen

  6. Wonderful job, Nicola! I am especially fond of corn fritters! Coconut oil is not one that I use, mainly because it is a trans fat – which has become a big “no-no” here i the USA! But I suppose if I use it just this once I won’t keel over dead! *grin*

    This was a fun challenge, and I thank you for such a great list to work with – although it was sort of difficult to find watermelon here in the winter. So, I used a recipe of mine, but didn’t actually make it this time. But it has me drooling for summer again. And I’m anxious to try your super looking recipes too!
    Paula Tohline Calhoun´s last blog post ..Ready! Steady! Cook!

    • Nicola (Wots For Lunch)

      You can use any oil with a high smoking point for the fritters. I love this recipe because it has so few ingredients.

      I’m so glad you enjoyed the list, you made a great menu from it.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge