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Recipe thread! YUM!
Lets start a recipe thread of yummy things you cook...
I will start. This recipe doesn't have a name, but its basically pasta and tomatoes and onion and mushroom and feta cheese. 1. Boil some water. 2. Heat some oil in a pan 'til it's really hot. 3. Chop up some nice pomodorino (I think) tomatoes (you will need a very sharp knife), some red onion, and some nice chestnut mushrooms. (You don't need these exact ingredients but they are the nicest I have found). 4. Put the pasta in the boiling water along with a little oil and some pepper. 5. Put all the shopped up ingredients into the pan along with some pepper and some mixed herbs, and stir quickly (or it will all burn and stick). 6. By the time the pasta is cooked all the other ingredients should have formed a nice sort of not-very-runny sauce. 7. Drain pasta and stir tomato mixture through. 8. Slice up feta and stir through. 9. Open a nice bottle of wine and pour yourself a glass. 10. ENJOY! OK, so now you do a recipe! |
I'll try to think of a recipe to put up for later, but for now here's a top tip: when boiling rice, add some stuff to it (things like bits of coriander seed, herbs, spices, you know the kind of thing). This has the combined benefits of: stopping the rice from boiling over; looks nice; tastes slightly different and it
smells nice while cooking. |
see its about time!
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par boil a few potatoes and drain.
fry mustard seeds in oil until they begin to pop. add the potatoes to the pan. add a few chopped tomatoes and some termeric. add plenty of chopped corriander and leave to simmer for a few minutes. serve with some crusty bread. |
This is a recipe that I kind of invented by playing around, but I'm sure it's also out there somewhere, anyway:
Aubergine and Spinach Bake: Ingredients: 1 Red Onion 1 Glove of Garlic 2 Large Aubergines 1 Tin of Chopped Tomatoes 4-6 Fresh Plum Tomatoes Couple of handfuls of spinach 1 Red or Yellow Pepper Olive Oil Salt + Pepper Dried Oregano Parmesan Cheese. O.k, first make a sauce. Chop Onions, Pepper, Garlic, fry in olive oil until soft. Add Organo + salt and pepper. Next add the tin of tomatoes and cook for 10 minutes on a low heat. Next, slice the aubergines length-ways, just under a cm thick. Drizzle some Olive oil in the bottom of a roasting pan/tray. Lay the augergine out, to cover the bottom of the tin. Next, cover with the sliced fresh tomatoes, and then cover this with the spinach. Pour over the sauce and put into the oven on full heat, for about 30 minutes, or until the aubergine is soft. Sprinkle parmesan over the surface and return to the oven for 5 minutes. Serve with roasted potatoes or basmati rice. That's it, quite simple, but totally yummy! |
Excellent thread... I must say I'm quite ignorant of cooking (I only cook very simple things), but I want to change this...
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That will be perfect for a start... |
it really isn't difficult to cook nice things, you just have to get a feel for different flavours. i very rarely follow recipes, i just see what i've got and take it from there. its well worth experimenting with random ingredients.
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lucyrulesok do you live in London?
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yes porkmarras i do... but i am at uni in oxford
see my post in the london gigs thread... |
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i know it is not difficult, but I guess I have always been too lazy to learn things or start experimenting... which is a shame, really. |
I'll post a wonderful hummus recipe a tad later.
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Caraway seeds are nice in boiled rice. I prefer basmatie rice to normal long grain. It's better if you rinse the rice really well and soak it in some salted water for a couple of hours before cooking. |
Chicago Town Microwave Pizza
Purchase double pack of Chicago Town Microwave Pizzas, plain cheese and tomato. Add a drop of tabasco sauce in the center of the pizza, then north, south, east and west. Sprinkle some mixed herbs atop it. Add some spicy sausage, ham, or any other meat, fish, or strange fruit. Microwave using directions on box. Eat. I was kidding, for fuck's sake- stop neg repping me. |
I had this the other day. It came out pretty nice...not as nice as in a restaurant but that was wishful thinking on my part...Walnuts are bloody expensive as well.
Khoresht Fesenjaan Ingredients: (6 servings)
Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of hot water and bring to boil. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the khoresht. Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht fesenjan should be served with white rice. |
And it looks the most unappetising thing ever but tastes good.
There are a load of other interesting looking Persian recipes here: http://www.ee.surrey.ac.uk/Personal/...an/recipes/#P4 |
Nut Roast with Lemon & Garlic Stuffing
100g wholemeal breadcrumbs
225g finely ground nuts (eg. Hazels, brazils, almonds) 1 large onion, chopped
knob of margarine 1 heaped tablespoon of flour 150ml soy milk 150ml stock 1 teaspoon yeast extract or miso 1 teaspoon nutmeg black pepper Stuffing
75g wholemeal breadcrumbs 50g melted margarine ½ small onion, grated 1 clove garlic, crushed 2 tablespoons fresh chopped parsley rind of 1 lemon, finely grated Method -Set oven to 190 degrees Celsius. Grease and line a 1 kilo loaf tin with a strip of greaseproof paper long enough to overhang at either end. Grease the paper well. - Make the nutmeat first
- Fry the onion in margarine until soft. Add the flour, stir and cook for 1 minute. - Remove from heat and gradually add the milk and stock, stirring continuously to avoid lumps. - Return to the heat and bring to the boil, stirring continuously until the sauce has thickened. - Add the yeast extra/miso, nutmeg and pepper and stir well. - Add the nuts and breadcrumbs to the onion sauce and mix thoroughly to form a stiff but moist nutmeat. Make stuffing
- Combine all the stuffing ingredients and mix well. - Put half the nutmeat into the prepared tin and press down firmly. - Pile the stuffing on top and press down. Put the remaining nutmeat on the stuffing and smooth the top. - Bake for 1 hour until brown and firm. Cool slightly in tin. - Run a knife around the roast then invert on to a serving plate. - Remove the greaseproof paper and garnish with parsley and lemon wedges. - Serve with traditional vegetables and mushroom sauce. Can be frozen cooked or uncooked, thaw before baking. |
Basic Tea Biscuits
Makes 15 to 18 biscuits 2 cups flour 4 tsp baking powder 3/4 tsp salt 1/4 cup shortening 1 cup milk or light cream 3/4 cup shredded cheese (yellow or marble) Preheat oven to 450 degrees F. Combine dry ingredients & cheese. Cut in shortening with two knives or a pastry blender until mixture resembles coarse cornmeal. Make a well in the centre and add liquid all at once. Stir vigorously until dough comes freely from the sides of the bowl. Turn dough onto a lightly floured board and roll or pat to 1/2-inch thick. Cut out 2-inch biscuits with a floured water glass or biscuit cutter. Place on an ungreased baking sheet. Bake for 12 to 15 minutes, until tops are golden brown. Serve immediately with butter. Yyyyeeeaaaahhhh! Make these, soooo good. |
not to be a smartass, but
1. go to store 2. get maltesers 3. get home 4. open maltesers 5. put maltesers on desk 6. eat them |
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not to be a smartass??? DAMN SMARTASS :D |
Most of the stuff that I cook, I make up the recipe as I go along, based on what I find in the cupboard, and it's quite difficult to make the same thing twice. I think this is the recipe for a veggie sausage casserole that I made a couple of weeks ago:
One pack cauldron Veggie sausages One onion One leek Two carrots Half a swede A not-too-big head of broccoli Half a glass of red wine Some tomato puree A tin of haricot beans (drained) A tin of chopped tomatoes A crumbled veggie stock cube Some dried thyme Cut the veggie sausages into approx 2 cm slices, and fry them in a little oil until brown. Put to one side. Cut the onion, leek, carrots, swede and broccoli into approx 2 cm chunks, and fry them in about 15 ml oil in a large frying pan for about ten minutes, then add the red wine and cook with the lid on over a medium heat until the carrots and swede begin to soften (about five to ten minutes). Add the tomato puree to the pan and mix it in, then add the cooked veggie sausages and the drained tin of beans. Cook with the lid on for another five minutes. Finally add the other ingredients and mix them in, then cook, covered, for five to ten minutes, then uncover the pan and cook over a higher heat for another five minutes. If the sauce starts getting too thick, add a little more red wine. Serve with a baked potato and the rest of the bottle of red wine. I guess you could use meaty sausages instead of veggie ones if you wanted, but make sure they're good quality ones that don't contain loads of lumps and fat. |
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I know exactly what you mean, but that's exactly why you should write your recipes down in this thread! |
quite often i will start to cook something and not know what the hell it is i am doing but its fun to just come up with something new. i guess i apply the same thing to my music. however there have been times when i set out to make one thing and it turns into something completely different.
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I lived on these tacos when I was a poor struggling art student in
LA. They're nice and light for hot weather dining. My fantasy is that they're not as fattening as a regular tuna sandwich, because I always eat too many. Tuna Tacos Culver City 1 can chunk white dolphin-safe tuna in springwater 1 glob mayo (as you like it) 1/2 lemon squeezed 1 or 2 finely chopped jalapenos or small green chilies 4 fresh-as-you-can-find corn tortillas butter watercress Mix tuna, mayo, lemon, onion, and chilies in a bowl. Sprinkle water on tortillas, then heat one at a time on open low flame (gas stove only) or in a skillet, 15 to 30 seconds on each side. Remove while still soft and smear with butter. Put tuna in middle, top with sprigs of watercress, fold and chow. PS. The banana-Nilla Wafer sandwiches are Thurston's idea of food. Recipe: Slice banana and put between two Nilla Wafers. Kim Gordon |
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recipes in HERE! |
I HAVE 3 RIPE BANANAS DOWNSTAIRS AS WE SPEAK! Exciting.
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and the coffee cake ones as well. mmmmm
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Ok this is a pretty rad snack and full of awesome flavour
Great up cheese(about 2 1/2 handfulls), and dice up onion, and put in a mixing bowl, then add tomato sauce(So its all pretty consistant) and stir. Toast bread and put on toast, then grill. Enjoy |
avacodo sandwiches make the best snack in the world.
get some thick crusted fresh white bread and butter it. then mash one avacado in a bowl with a tablespoon of mayonnaise. spread the avacado on the bread and add ll sorts of delights. alfalfa sprouts are a favourite. and perhaps some lemon juice. or fresh lettuce and tomato. olives. or cheddar cheese. experiment! |
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Avocado mashed, spread on bread and toasted is very nice as well. I call it "avocado on toast". |
Avocado and honey mashed up on toast is great.
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This is the meal I had last night:
Julian's awesome potatoes 2 large white potatoes peeled 1 sweet potatoe or yam (whichever is orange) peeled 2 cloves garlic salt and pepper 1 cup oil hot pepper flakes powdered or minced ginger Cut up 2 large white potatoes into 2x3x1 rectangles (approxamitely)- just don't make them too small or too big- keep them a bit bigger than home fries say. Cut up 1 large sweet potato horizontally, to about 1/2" to 1" thickness in a potato chip shape Heat 1 cup oil up in a wok and add the potatoes. Then switch the heat down to low- crush 2 cloves of garlic overtop, very liberally sprinkle with hot pepper flakes, and put a little bit of ginger on it. Keep the potatoes on low and mix occasionally until the rest of the meal starts getting done, then you can turn it up and brown them a bit. Spiced Honey Cream sauce stuff- 1/2 cup cream 1 tsp honey 1 tsp garam masala 1 tsp ginger mix all ingredients til well blended- add more spices or cream to taste Basil coriander rice- a chunk of butter X rice 2X water 2 tsp to 2 tbsp of basil (you be the judge) 2 tsp to 2 tbsp of fresh crushed, ground, or if you're lazy like me whole coriander add all ingredients together in a deep pan, keep a well fitting lid for that pan to the side (no holes in the lid). Put stove on high until it begins to boil, then switch to low and cover the pan with the lid. Check on it in 10-15 minutes, it should be done or be getting near done. It should be moist but not overly wet. last night I reheated some curry, but here is a quick curry similar to the one I made Quick curry: 1 onion skinned and chopped 1 carrot peeled and chopped (into long thin pieces) 1 potato peeled and chopped (into small pieces) 1 chopped fresh tomato 1 can pureed tomatoes garam masala red pepper flakes turmeric (or paprika if no tumeric is available) crushed coriander fresh grated ginger seeded green peppers chopped some lamb or chicken- boneless and cut into medium- small chunks (ground lamb works too) somewhere between 1 and 2 pounds 1 cup yogurt brown vegetables (potato, carrots, and onions) in vegetable oil or better yet- ghee add garam masala, turmeric, crushed coriander, and ginger- about 1 tbsp crushed coriander, 1 tbsp garam masala, 1 tsp turmeric, and 1/2 tsp ginger add meat and peppers- then brown them add 8-16 oz of pureed tomato (less if you have less meat, more if you have more) and fresh tomato (there should be enough pureed tomatoes to simmer the meat in) spoon by spoon add the yogurt and slowly mix it in simmer and cover for 15-20 minutes (once the tomatoes get hot, take a taste of it and see if it needs anything- more spices, etc) SERVE: Rice on one side of the plate, curry on other, potatoes in the middle- yogurt to one side of the meat, and drizzle some of the cream sauce over the potatoes. |
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I should be. I keep toying with the idea of saving up and going to culinary school. No idea what it would cost though.
There are some major problems with me being a cook though- I don't eat fish, I don't eat eggs (I'll have stuff with eggs in it- but fried, poached, hard boiled, etc. is a no for me), and there are a lot of sauces and condiments I don't like. I'd never cook something I wouldn't eat myself, you know? |
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ohhh.... hmmmm.... :) to quote henderson, "i want i want i want" |
I made this yesterday. Very tasty.
Vegetarian Shepherd's Pie with Sweet Potato Mash  Serves 6 Preparation time: 20 mins Cooking time: 50 mins Nutrition 392kcals, 8.6g fat, 3.6g saturated fat, 1.1g salt, 19.9g sugars per serving Ingredients 1 tbsp olive oil 1 large red onion, chopped 2 carrots, peeled and chopped into 1cm chunks 2 parsnips, peeled and chopped into 1 cm chunks 200ml red wine 2 tbsp freshly chopped rosemary leaves ½ x 700g jar Passata 420g can Mixed Beans, drained and rinsed 900g sweet potatoes, peeled and chopped into chunks 75g Grated Davidstow Mature Cheddar Instructions Preheat the oven to 190°C, gas mark 5. Heat the olive oil in a large pan, add the onion and cook for 3-4 minutes until softened. Stir in the carrots and parsnips, and cook for a further 2-3 minutes, stirring occasionally. Pour in the red wine, add the rosemary and simmer for 2-3 minutes until reduced by half. Stir in the passata and beans. Cover and cook for 15-20 minutes, or until the vegetables are tender. Transfer to a 2-litre shallow ovenproof dish. Meanwhile, cook the sweet potatoes in boiling water for about 10 minutes until tender. Drain and mash with half of the cheese. Season to taste, then spoon it over the vegetable mixture. Scatter over the remaining cheese and place in the oven. Cook for 20 minutes until golden and bubbling. Serve with broccoli or shredded cabbage. (Recipe from Waitrose) When I make it again I'll probably subsitute one of the carrots with courgette (zucchini) and one of the parsnips with mushrooms. |
i made a delicious lasagne yesterday. everyne knows how to make that though right?
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pork belly in coke ist good, the coke cooks down and caramelises
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It was pretty quick to make - it's one of those recipes where you can prepare one ingredient while the last one is in the pan. Also, I'm a pretty organised cook.
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Ha! I clean up too. It's a deal I have with my girlfriend, anything to do with eating, I do, anything to do with laundry, she does. :)
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