Discussion in 'Products for dogs & their owners' started by snowbunny, Dec 21, 2017.
Oh no! Just went to order a pyramid pan and Amazon is out of stock
Oh No - the power of the forum.
Probably, I only use about two or three heaped dessert spoons of flour for just under a kilo of sardines/tuna.
Hehe! I do love that they look like shop-bought, so I can impress people when I say they're home-made. They don't need to know how easy they are to make
I'm glad they have the Ripple seal of approval!
Loads and loads and loads of other options
I must learn to be quicker from the blocks !
Oh you are a dear! I'll get onto it right away!
Just making another big batch now. For those who haven't seen them, here's what you do:
Make your batter (this is sardines in oil, eggs and a bit of flour to bind). Then spread it into your moulds.
You can see I'm not hugely particular about it! You want to make sure the line between each pyramid is more or less visible otherwise they stick together.
Once baked, they look like this:
You can see some are attached. I make mine quite dry, so I just give them a bit of a scrunch as I pour them into my container and that breaks them up. If your mix is a bit more doughy then you may have to cut them - I did on my first attempt.
And there you have it, loads of teeny tiny little sardiney pyramids!
Great, I can't wait to do my first batch. Will be doing Amazon order over the weekend!
Haven't been doing much training post Cassie's spay but we need to get back to it!
My oven and kitchen had a distinct sardine smell for a couple of days after making these. I might do them in the BBQ next time...
Hehe, good plan! I don't notice a smell but the sardines I buy aren't very sardine-y. I would never dream of cooking fresh sardines inside - they would stink for weeks! Maybe your sardines are a bit more pungent than the ones I used
I was quite conscious of the stinky smell as OH was in bed with flu while I was cooking up my sardine treats...he said he didn't notice it. Going to do some tuna treats today.
Wonderful, Cook along with Fiona
Oh God that's hysterical! As long as it's only dog food......
I'll have you know I'm quite the cook! One day you'll have to visit and I'll return your hospitality
Well just made some Liver cake treats in the moulds. Came out great, I can't move for dogs in the kitchen. I wonder why
I'm just about to make my first batch of these later - I think I'm going to go with turkey mince as I can't bear the smell of lingering fish.... I've also got some vension steaks (raw) in the freezer that have been there ages and ages, I'm thinking I can probably blitz these up too in the bender.
Just a storage question.... how long do they last once cooked? I'm guessing they are too dry to go mouldy, but if I don't expect to use them in 2-3 days, do they need to be frozen?
Mine seem to be too dry to go mouldy but I separated them into small zip lock bags (perfect for a single walk or training session) and have frozen them.
I store mine in a bag in the freezer, and take out and handful as and when. Some are sitting in a little pot on the table and haven't gone mouldy in several weeks, so I don't think they really need freezing. They're like tiny little dry biscuits. I am actually quite proud of them
@Emily @edzbird thanks both, was hoping not to have to freeze them, (have just downsized my freezer) so' i'll take a chance that they will be ok in a tin.