Mr Posy learns to cook

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Mr Posy is learning to cook. Up until a couple of months ago he’d never so much as cracked an egg in his life, and he thought that raw cookie dough went on a tray into the fridge (until I explained they went in the oven to bake). Now you’d think he was cooking for his life. Or for a Top 12 spot on Junior Masterchef.

Not one to start off with something simple, like scrambled eggs, or toast, Mr Posy’s first dish was an omelette. An egg white omelette. I came out of the bedroom one morning to find him in the kitchen picking shells and egg yolk out of his egg white mix, and trying to work out whether the frying pan was hot enough. PosyDog and I settled into our front-row seats to watch history in the making.

Unfortunately, the pan had a little too much heat, and Mr Posy wasn’t quite quick enough in getting his ingredients into the pan (and was a little too generous with his vegetables), which resulted in… a bit of a mess, quite frankly. Mr Posy assures me that his dish was delicious, regardless of appearance. I skipped breakfast.

Mr Posy next decided to tackle crepes. Gluten-free crepes. Anybody who has ever cooked with gluten-free flour before will know that it can be a biotch painful to cook with, requiring a little extra liquid, and a lot of TLC. Thankfully, I recently found that White Wings make fantastic gluten-free flour – so fantastic that you’d never know you were eating a dish free from gluten – so I knew Mr Posy was in safe hands, but I was still scared nervous. He was a little heavy-handed with the Nutella, but otherwise they were pretty damn amazing. Even if his pan did have too much heat at first (recurring theme here?), which resulted in charred crepes. That promptly went in the bin.

After two dishes, Mr Posy had worked up some confidence, and decided that his next mission would be Bill Granger’s Ricotta Hotcakes with Honeycomb Butter. Gluten-free. I was dubious, given his track record.

His “secret” ingredient for the honeycomb butter was a Crunchie, with the chocolate scraped off.

“I have a good honeycomb recipe, if you want it?” I offered.

“No, it’s okay – this Crunchie is perfect!”

“I’m pretty sure Bill Granger doesn’t use butchered Crunchies in his honeycomb butter,” I teased.

I had to eat my words the following morning when Mr Posy served up the most delicious hotcakes I have ever tasted. Better than Bill Granger’s. The hotcakes were thinner than what Mr Posy had eaten at Bill’s, but they tasted less flour-y/dough-y. The honeycomb butter was to die for.

A few mornings of Ricotta Hotcakes for breakfast and I worried that I was going to start piling on the pounds. PosyDog came to my rescue and scoffed my breakfast one morning when I went left the room for a brief moment to get something. She was alone for less than two minutes, and she managed to demolish my hotcakes, banana and honeycomb butter. I came back to find her licking the plate clean.

Mr Posy later announced that he had “conquered breakfasts, and was moving on to dinners”. I bought him Jamie Oliver’s Ministry of Food (Anyone can learn to cook in 24 hours). He whipped up Jamie’s Lasagne that night. It took him 3 hours. I had avocado on toast for dinner.

4 Comments
  • Carolyn
    December 23, 2010

    This is most impressive, I cannot believe how much he has achieved already. Soon you’ll be redundant in the kitchen!!

  • Gayle
    December 23, 2010

    Erk, erk, gluten free flour. I hate it with a passion. If anyone makes anything that works with it then I’m impressed!

  • miss posy
    December 23, 2010

    Gayle – Have you tried the White Wings GF flour? It changed my life.

    C – I’m definitely starting to feel a little redundant in the kitchen… He even makes desserts – Nigella’s Chocolate Mousse Cake and Nigella’s Molten Chocolate Babycakes (that’s a whole different post, I think). So good!

  • Sydney Shop Girl
    December 25, 2010

    Hello miss posy,
    Loving mr posy’s work. Especially with the honeycomb.

    Have a lovely Christmas!!

    SSG xxx

    Sydney Shop Girl blog

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