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The Recipe Thread (EADD Version)
- Thread starter tribal girl
- Start date
tribal girl
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TheSpade said:
Oh dear. Thanks for making me LOL!
Karaboudjan
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TheSpade
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Just made tomato and red pepper soup.
For 5/6 bowls worth you need:
1 Onion
4 Red Peppers
2 CLOVES of garlic
4 tins of chopped tomatoes
Parsley
500ml of veg / chicken stock
Fry onion and galric till soft
Add Peppers and Tomatoes, simmer.
Add stock, bring to boil then simmer for 5 mins.
Garnish with parsley.
Serve.
Voila!
It really is nice!
Tempted to go make a veg curry now but don't think I can be arsed.![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
For 5/6 bowls worth you need:
1 Onion
4 Red Peppers
2 CLOVES of garlic
4 tins of chopped tomatoes
Parsley
500ml of veg / chicken stock
Fry onion and galric till soft
Add Peppers and Tomatoes, simmer.
Add stock, bring to boil then simmer for 5 mins.
Garnish with parsley.
Serve.
Voila!
It really is nice!
Tempted to go make a veg curry now but don't think I can be arsed.
Last edited:
tribal girl
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I haven't tried this one yet but I saw it in one of my recipe books and thought it looked good. So I'm gonna make it today.
BLACK-EYE BEAN SOUP (serves four)
INGREDIENTS:
1 can of black-eyed beans (peas)
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
1 medium hot or 2-3 mild fresh chillies, chopped
1 tsp ground cumin
1 tsp ground turmeric
250g canned chopped tomatoes
600ml/1 pint/2 1/2 cups chicken, beef or vegetable stock
Small handful of fresh coriander, chopped (or a few sprinkles of dried)
Juice of half a lemon
DIRECTIONS:
Heat the oil in a pan, add the onions, garlic, and chillies and cook for 5 mins, or until the onion is soft. Stir in the cumin, turmeric, tomatoes, stock, half the coriander and the beans and simmer for 20-30 mins. Stir in the lemon juice and the remaining coriander and serve.
*NOTE* It actually says to use dried beans in the book, but I can't be arsed with all that soaking over night business. One 250g can equates to about the same amount anyway. But if anyone wants directions on the soaking I'll put it up.
BLACK-EYE BEAN SOUP (serves four)
INGREDIENTS:
1 can of black-eyed beans (peas)
1 tbsp olive oil
2 onions, chopped
4 garlic cloves, chopped
1 medium hot or 2-3 mild fresh chillies, chopped
1 tsp ground cumin
1 tsp ground turmeric
250g canned chopped tomatoes
600ml/1 pint/2 1/2 cups chicken, beef or vegetable stock
Small handful of fresh coriander, chopped (or a few sprinkles of dried)
Juice of half a lemon
DIRECTIONS:
Heat the oil in a pan, add the onions, garlic, and chillies and cook for 5 mins, or until the onion is soft. Stir in the cumin, turmeric, tomatoes, stock, half the coriander and the beans and simmer for 20-30 mins. Stir in the lemon juice and the remaining coriander and serve.
*NOTE* It actually says to use dried beans in the book, but I can't be arsed with all that soaking over night business. One 250g can equates to about the same amount anyway. But if anyone wants directions on the soaking I'll put it up.
Last edited:
duck_racer
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^I just made a slightly modified chunky version of this (more tomatoes, less stock) and it was lovely.
Cheers TG!
Cheers TG!
tribal girl
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No probs
I had some earlier today myself. Looks like we'll be farting in unison tonight then
I had some earlier today myself. Looks like we'll be farting in unison tonight then
tambourine-man
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Fuck me... I bet you'll be popular in an enclosed space. :DTheSpade said:OOOOOOOPS!
I've been using 2 whole bulbs when it's saying 2 'cloves'.
What an idiot! I'm suprised tho the curry I made didn't have an overpowering galric taste then, it was actually fine.
Tryptamite
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Just made myself a bowl of cornflakes.
Take one bowl.
Pour in some cornflakes.
Add some milk.
Sprinkle some sugar on top if desired.
Eat quickly or they'll get soggy.
Serves 1. Enjoy
Take one bowl.
Pour in some cornflakes.
Add some milk.
Sprinkle some sugar on top if desired.
Eat quickly or they'll get soggy.
Serves 1. Enjoy
PinholeStar
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Tryptamite said:Just made myself a bowl of cornflakes.
Take one bowl.
Pour in some cornflakes.
Add some milk.
Sprinkle some sugar on top if desired.
Eat quickly or they'll get soggy.
Serves 1. Enjoy
Take your poncey nouvelle cuisine elsewhere buddy!
TheSpade
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Can you re-heat "rice noodles"?
I mean are they just pasta like normal noodles (which can be re-heated) or are they rice (which can't)?
I don't want the remainder of last nights stir fry to go in the bin and I don't want to eat it cold either.
I mean are they just pasta like normal noodles (which can be re-heated) or are they rice (which can't)?
I don't want the remainder of last nights stir fry to go in the bin and I don't want to eat it cold either.
B9
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Warm it lightly leave in a germ laden area & improve your resistance natures way spade .
My missus eats "improperly (dangerously according to the authorities:D )
(I'm like you I'm as big scaredy (domestic) cat as well)
She's physically healthy as a wild cat - & as unpredictable
My missus eats "improperly (dangerously according to the authorities:D )
(I'm like you I'm as big scaredy (domestic) cat as well)
She's physically healthy as a wild cat - & as unpredictable
Last edited:
Rasclatt
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Spicey Omelette
For 2
Ingredients
Handfull of fresh rocket
5-6 Eggs
Mozzarella
Cheddar
Knob of Butter
Around 10 even slices of chorizo at about 5mm
Dried Chilli Flakes
Olive Oil
Salt
Peppar
lightly break up the eggs in a bowl with a fork and add salt and pepper and chilli flakes. Grate up the mozzarella and cheddar and set inside in another bowl. Roughly cut up the rocket. Heat up some butter and oil in a pan at a medium heat and wilt the rocket in with the chorizo for a minute or so. Poor in the egg mixture and let it cook occasionally using a fork to pull it back and tip the residue on top underneath it.
Once its cooked (so its still a bit gooey at the top or however you like it) sprinkle the cheese on top and then fold the omelette in half and serve with a salad and some toast.
For 2
Ingredients
Handfull of fresh rocket
5-6 Eggs
Mozzarella
Cheddar
Knob of Butter
Around 10 even slices of chorizo at about 5mm
Dried Chilli Flakes
Olive Oil
Salt
Peppar
lightly break up the eggs in a bowl with a fork and add salt and pepper and chilli flakes. Grate up the mozzarella and cheddar and set inside in another bowl. Roughly cut up the rocket. Heat up some butter and oil in a pan at a medium heat and wilt the rocket in with the chorizo for a minute or so. Poor in the egg mixture and let it cook occasionally using a fork to pull it back and tip the residue on top underneath it.
Once its cooked (so its still a bit gooey at the top or however you like it) sprinkle the cheese on top and then fold the omelette in half and serve with a salad and some toast.
Pharcyde
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Crab Stuffed Mushrooms
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom
8) Cover with sliced cheese
9) Bake in oven for 12−15 minutes until cheese is lightly browned.
1 pound fresh mushrooms, approximately 35−40
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/2 pound crab claw meat
2 cups oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg
1/2 cup water
6 white cheddar cheese, slices
1) Preheat oven to 400 degrees
2) Saute celery, onion, and pepper in butter for 2 minutes, transfer to a
plate and cool in the refrigerator
3) While vegetables cool, wash mushrooms and remove stems
4) Set caps to the side and finely chop half of the stems. Discard the
other half of the stems or use elsewhere
5) Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients (except cheese slices) and mix well
6) Place mushroom caps in individual buttered casseroles or baking
dishes (about 6 caps each)
7) Spoon 1 teaspoon of stuffing into each mushroom
8) Cover with sliced cheese
9) Bake in oven for 12−15 minutes until cheese is lightly browned.