The Recipe Thread (EADD Version)

This has become one of my favourite snacks. Which reminds me, I haven't made it in a while.

GARLIC TOAST WITH CREAMY AVOCADO

Ingredients:

*3 tablespoons of olive oil
*1 large garlic clove
*1 medium French stick (cut in half)
*1 ripe avocado
*1 red chili (sliced finely)
*juice of half a lime
*salt/pepper

Directions:

1. Heat the oven to 220 degrees
2. Mix the oil and garlic together in a bowl and brush/drizzle over the top of the French stick
3. Place it on a baking tray and bake for 6-8 mins
4. Meanwhile, cut the avocado in half and scoop the flesh into a bowl
5. Mash in the chili, lime juice, salt/pepper with a fork until fairly smooth
6. Once the French stick is lightly toasted remove from the oven and spread the paste over the top.



Yum.

contents...
Salmon on a bed of haricot beans and spinach

Chilli Non Carne (the skint version)

Cous-Cous for Hungry Horses

Bean and beer casserole

The FINAL word on basmati rice! (an idiots guide )

Cheating Korma

Pasta Jude Simplo

Blueberry french toast thing

Cous cous salad

Sweet Rice

Scrambled Eggs

Luxury sunday breakfast

Steamed rice

quick quesadilla

Chicken casserole

Belly pork in tea, chilli and ginger possibly dong po

Spanish Omlette

Chicken Tequila Fettucine

belly pork with crisp crackling

singapore vegetable vermicelli

Mah Super Secret Chili

Cashew Chicken with Basil and Lemon

Dahl Soup

Spicy tomato chicken

Chili Dog Casserole

fancy tomato sauce

chicken and bacon pie

basic but tasty veg curry

BBQ Chicken Salad

tomato and red pepper soup

BLACK-EYE BEAN SOUP

Spicey Omelette

Crab Stuffed Mushrooms

Steak with cream and red wine sauce

Spinach and Sweet Potato Curry

Spicey Bean Sausage Stew

Sausage casserole

Salmon ala Jewbag

b9 sardines

Mediterranean style sardines

Veggie Meatloaf

veggie kebabs

Vegetable Fried Rice

Vegetable Casserole & Herb Dumplings

VERY QUICK Minestrone Soup

MTTG's recipe for pizza

Easy Peppercorn Sauce

Simple Moules mariniere

Onion Gravy

spinach soup

Moroccan Pie

kara's mash up

tuna potato

tg's sausage fest

veg and bean casserole

prawn toast

lentil and meat stew

Sweet Potato, Carrot, Cumin & Corriander Soup

baked cod with egg

TG's Blissful Brownies

Aloo Palak (Spinach and Potato Curry)

Mongolian Beef and Rice

Moorish Chickpeas

Sweetcorn and Chilli Soup

Wow fast work.


I like the sound of that - seems simple as well & therefore cheap I suspect.

The idea of avacado on french stick is not one that would occur to me - shall try it tho.

My dinner: Salmon on a bed of haricot beans and spinach.


Drain haricot beans and wash with water. Roughly chop a couple of handfuls of spinach and add to beans. Add a small handful of chopped parsley. Add some quartered cherry tomatoes and mix in some olive oil and lemon juice. Season well with salt, pepper and hendersons and a tiny dollop of mustard.

Fry a salmon fillet skin side down with a drop of olive oil. I like my fish raw in the middle but cook to taste.

Make a dressing by stripping a couple of sprigs of lemon thyme and muddling the leaves in a glass with a drop of white wine vinegar. Add some lemon juice, olive oil and capers.

Place the cooked salmon straight on the bean salad, drizzle the dressing over and the oil out of the pan.

High in omega-3, fibre, iron and no carbs.

And fucking delic!

Chilli Non Carne (the skint version)

Chilli Non Carne

Ingredients

1 tin of Chopped Tomatos
1 Tin of Red Kidney Beans (Beans + Tinned Tomatos are currently five tins for a quid in Asda, tesco do deals too)
1 tin of Borlotti beans
1 tin of Baked Beans
Corgette 50p - diced
Celery 60p for 5 sticks- Chopped
1 Scotch Bonnet 10p each - Chopped Finely
Jalapeno Chilli 10p - Chopped Finely
Onion - Chopped
3 0r 4 Mushrooms
Half a cup full of Soya Mince (can leave out if you wish)
Hot Chilli Powder
1 Garlic Glove 25p for a whole glove from a cheap grocers - crushed or chopped and bashed finely
1 Veggie Stock Cube

Rice!


Mix it :

1 Chop the onion and fry it with the garlic with a small amount of Chilli Powder.
2 Chop the remaining veg and mix up in sauce pan with onion and garlic when sufficiantly fried.
3 Add the tomatos and a squirt of Tomato Puree. Stir it up!
4 Chuck in the beans...make sure you drain the water out of the kidney beans.
5 Add a cup full of Soya Mince, stir it up even more!
6 Disolve half a veggie stock cube in half a pint of water, add to Chilli.
7 Leave to simmer and thicken on a low heat for around 20 minutes or until thickened.
8 Cook Rice

Serve and drink a glass of milk after eating to take away the burn!

Cous-Cous for Hungry Horses

Right dirt cheap cous-cous meal, very filling.

Serves 2, adjust accordingly

Ingredients:

1 Medium Onion chopped roughly
1 red Pepper chopped roughly
1/2 head of a small broccoli (400g?) broken into small florets
400g cous-cous (from wholefood sections of supermarkets or an ethnic grocers...non of the exopensive boxed shit)
Handful of mushrooms chopped
1/3 head of celery chopped finely
1/2 courgette diced
1 scotch bonnet deseeded very finely chopped
Tin of drained cannelini beans
2 desertspoons of coriander powder
1/2 desertpoon of allspice (failing that nutmeg or cinnamon)
1 Veg stock cube
1 Pint of hot water
shitloads of coarse black pepper.
Liberal sprinkle of fennel seeds
2 fat cloves of garlic
1/2 teaspoon of turmeric

Directions

Preheat oven to 200c.

Fry off onion in a little oil, until beginning to brown.

Add the garlic, chilli , black pepper and spices and fry for another 3 minutes or so.

Place these in a large roasting tray with the chopped veg and the beans and stick in the oven for 15 minutes or until edible but with a lot of bite.

Remove from oven and place cous cous on top, place back in oven to dry roast for 5 min (veg stops it sticking).

Meanwhile boil kettle and mix stock with pint of hot water in a jug.

Remove veg and cous cous mix from oven and mix in the stock.

Put it back in oven for 3 minutes, before removing, fluffing with a fork and eating.

I was just thinking the other day we should have a food / cooking / recipe megathread.

Bean and beer casserole

Ingredients:

4 tablespoons of vegetable oil
1 onion, sliced
1 celery stick, thinly sliced
1 parsnip, diced
425 (14 oz) can of mixed beans, rinsed and drained
425 (14 oz) can of baked beans
250 ml (8 fl oz) beer
250 ml (8 fl oz) vegetable stock
4 tablespoons of chopped herbs (rosemary of thyme work well)
150 g (5 oz) self-raising flour
75 g (3 oz) vegetable or beef suet
2 tablespoons of mustard
salt and pepper

Directions:

1. Heat the oil in a large saucepan and fry the onion, celery and parsnip for 3 mins. Add the mixed beans, baked beans, beer, stock and 3 tablespoons of the herbs. Bring to the boil and let the mixture bubble, uncovered, for 8-10 mins until slightly thickened.

2. Meanwhile, mix the flour, suet, mustard, remaining herbs and a little salt and pepper in a bowl (or large saucepan) with 8-9 tablespoons of cold water to make a soft dough.

3. Put about 8 rounded spoonfuls of the dough into the saucepan containing the vegetables etc, spread out evenly, and cover with a lid (or plate, as I do). Cook for 10 mins until the dumplings are light and fluffy and Bob's your uncle.

The FINAL word on basmati rice! (an idiots guide )

How to cook it properly!

This has never ever failed me.


Basmati rice - as much as you feel is needed

Ok
Step 1 - Wash the rice repeatedly until no more cloudy water comes off it when immersed in fresh water.

Step2 - have to hand a fuck off big pot of boiling water + a spoonful of salt if desired - the more water the better - at least a pint per serving/cup of rice ( yes there will be excess water at the finish)

Step3 - Steep the washed rice in hot water for a minute & bring the pot of water to a rolling boil.

Step 4 - Add the rice ( carefully) to the pot of water + set a timer for six minutes.

Step5 - The timer rings :D - immediately switch off the rice + water & strain through a colander .

Step6 - Rinse the rice ( in the colander) thoroughly with clean cold water until cold.

Step7 - Serving - reheat in a microwave or simply stand in boiling water & strain water off after a minute.


That's it. Simple & it works.



Note other strains of rice may have different cooking times.

Experiment with them!

Cheating Korma

1 large onion
2 fillets chicken
2 inch ginger root
2 cloves of garlic
desert spoon of cumin powder
desertspoon of coriander powder
teaspoon of paprika powder
coconut milk (or some shaved coconut solids and condensed milk)
1/2 jar of value peanut butter.

finely chop onion and cube your chicken

peel ginger

Fry onion until brown then add spice powders, press in garlic and cube chicken cook until sealed then grate ginger root coating chicken with the mix.

Take off heat and coat the mixture with peanut butter.

Then either add coconut milk or condensed milk with grated coconut cream solid.

Reduce until thick and creamy and serve with rice.

Laugh as the unsuspecting guest with the peanut allergy goes into anaphalaxis.

B9 said:

How to cook it properly!

This has never ever failed me.


Basmati rice - as much as you feel is needed

Ok
Step 1 - Wash the rice repeatedly until no more cloudy water comes off it when immersed in fresh water.

Step2 - have to hand a fuck off big pot of boiling water + a spoonful of salt if desired - the more water the better - at least a pint per serving/cup of rice ( yes there will be excess water at the finish)

Step3 - Steep the washed rice in hot water for a minute & bring the pot of water to a rolling boil.

Step 4 - Add the rice ( carefully) to the pot of water + set a timer for six minutes.

Step5 - The timer rings :D - immediately switch off the rice + water & strain through a colander .

Step6 - Rinse the rice ( in the colander) thoroughly with clean cold water until cold.

Step7 - Serving - reheat in a microwave or simply stand in boiling water & strain water off after a minute.


That's it. Simple & it works.



Note other strains of rice may have different cooking times.

Experiment with them!

Click to expand...

Agreed with the washing.

However, there is a simpler method that has never failed me also.

Equal part rice, equal part water. No salt.

Put both in a non-stick sauce pan with a lid. Bring to rolling boil, lower heat to minimum needed to simmer with lid on for 10 minutes. Take off heat and leave (again, with lid on) for 10 minutes.

Separate grains with a fork to fluff up, and then serve.

Simple. 10 minutes on, 10 minutes off.

MTGG said:

Laugh as the unsuspecting guest with the peanut allergy goes into anaphalaxis.

Click to expand...

Pasta Jude Simplo.

Ingredients

One medium onion
Two cloves garlic
Half large courgette
Half red pepper
Half green pepper
Quarter yellow pepper
One very large tomato from the vine
Two Mushrooms
Penne
Desired amount of grated cheese.
Crushed tomato
Black Pepper.

Directions

Add small amount of olive oil to pan with the chopped garlic.
Put pasta on the boil
Split half courgette down middle and chop to crescent shaped pieces, add to pan.
Dice onion very well and add to pan.
Chop peppers fairly small and add to pan.
Add diced mushrooms
Stir for four or five minutes.
Add very finely diced tomato and leave for one minute
Add half cup of crushed tomato and reduce heat.
Add some peppercorns and ground pepper.
Drain pasta, mix in grated cheese to pasta and stir well.
Empty pasta onto pan and tamp into the veggie mix

Then serve.

Total time 15 minutes, quick, easy and fucking tasty

Blueberry french toast thing:
This is my sunday breakfast

Beat one egg and soak two pieces of white bread in it like eggy bread. Next mash some blueberries up in a bowl with a bit of sugar if needed and spoon out into the middle of one of the slices of bread. Put the other slice on top as a sandwich and leave for about twenty minutes with a plate resting on top to squash the whole thing together. Heat a bit of oil in a pan and fry the whole thing off, serve with a sprinkling of caster sugar and a dollop of creme fraiche...yum!

For extra indulgence, use brioche instead of white bread.

Cous cous salad

This has been my lunch recently. Tasty and filling - you need masses of herbs so perhaps one for the herbgardened amongst us.

Prepare cous cous the normal way and use butter to enrich not oil - it tastes much nicer

Chop up some cherry toms and cucumber (removing central watery bit) and feta cheese.

Roughly chop wads of mint and parsley. Also use a bit of coriander if you have and also some chives. Marjoram works well too, as does chervil if you prefer it to parsley..

Mix all ingredients together and pour in some good olive oil. Add the juice of lemons to your taste. Finally sprinkle in a dash of paprika.

Refreshing - prob more of a spring/summer dish.

Rice -

Pressure cooking for 10 minutes. It never fails and you don't need to prewash the rice.

tambourine-man said:

Agreed with the washing.

However, there is a simpler method that has never failed me also.

Equal part rice, equal part water. No salt.

Put both in a non-stick sauce pan with a lid. Bring to rolling boil, lower heat to minimum needed to simmer with lid on for 10 minutes. Take off heat and leave (again, with lid on) for 10 minutes.

Separate grains with a fork to fluff up, and then serve.

Simple. 10 minutes on, 10 minutes off.

Click to expand...

Can't be guaranteed tambo - IME.

Nice super noodles.

Ingredients:

• Packet of Super Noodles (chicken flavour only)
• Water
• Balsamic vinegar
• Pepper
• Some Cheddar

What to do:

• Bring half a pint of water to boil on the hob
• Add the block of noodles in, but only break in half (trick is not to shatter them)
• Once the noodles are all separated and still in whole pieces, add in the flavour sachet
• Keep stirring until all the water has been absorbed and the noodles are in their own juicy sauce
• Add to a bowl
• Pour on a little balsamic vinegar to taste
• If you want that extra filling junk food snack, grate some cheese on top
• Enjoy

Sweet Rice

any unseasoned rice you have leftover, can make a great breakfast, or dessert... place in a saucepan, partially cover with milk (any variety you like including soy) heat to thicken and add anything you enjoy...I like banana, strawberry, walnuts, dates, raisins, or whatever combination you can concoct. I sweeten the mix with either Honey or pure Maple Syrup. Delicious and nutritious,,,

Scrambled Eggs


Ingerdients

3 Eggs
Handfull of fresh coriander
Salt
Pepper
Cream
Toast

Break the eggs into a saucepan and sir them up with a wooden spoon add the coriander and seasoning and cook on a low heat until it starts to thicken, keep stirring it throughout. Stir in some cream just as its starting to thicken. Pour on toast.

tasty shit!

Talking of rice.....

I've only recently discovered this. Make loads. Freeze what you don't need. Next time you need rice, remove from freezer, pour over boiling water, et voila, or something French, instant perfect rice. It works. And no it doesn't go instantly cold again. I never knew you could do this. And nor does anyone I've told.