joannie_mhm
Bluelighter
- Joined
- Nov 11, 2004
- Messages
- 5,693
samadhi your new avatar makes me feel all sexual!
-
-
AADD Moderators: Tronica
Aus Social favourite recipe thread
- Thread starter sonicnature
- Start date
The Fish
Bluelighter
- Joined
- Apr 18, 2006
- Messages
- 192
samadhi said:I'm hugely adventurous with food actuallyi just don't like cheese/ham/other stuff in my mashed potatoes. Everything in your mash sounds great, except the parmesan cheese and herb salt... then again, i'm not a huge fan of melted cheese on other veges either.
I should have put a
after unadventurous. You know not to take me seriously though :DI actually hate cheese on any other vegetables. Cauliflower in cheese sauce is horrific. I just like playing around with potatos. (And herb salt isn't very herby. It's just sea salt with a little bit or extra salt-enhancing vegetable extracts. It's like veggie chicken salt!
I will feed it to you and you will like it! *flourishes whip* 
Last edited:
astrosmurf
Bluelighter
- Joined
- Aug 8, 2001
- Messages
- 3,633
let us never hear a bad word said against cauliflower and cheese again!! 
Mary Poppins
Bluelighter
totally! you're on crack smileyfish!
Samadhi
Bluelight Crew
The Fish said:I will feed it to you and you will like it! *flourishes whip*
mashed potatoes with cheese has never sounded so good!!! :D:D:D
No, i know you weren't being serious
Damned no-tone internet ![:\](https://bluelight.org/xf/BL_Images/Orig_Emoji/wrygrin.gif "wry grin :\")
Joannie: Yeah, it makes me feel all tingly in my special place
Actually, whenever i look at it, for a second i think it's 2 people kissing... it's like an optical illusion (but then i just kneed myself in the face, so i've probably been smoking the crack pipe a bit too much) 
chopped_chimp
Bluelighter
This is our food menu for BBQ, Beers, Poker, and Pot night.
3KG's of Inch Thick Lamb Loin Chops.
2KG's of Honey Soy Chicken Nibbles (Only the small pieces, no big fuckers).
2 Bags of Pre Packed Greek Salad.
Byron Bay Habenero Chilli Sauce, the Yellow Bottle.
Salt.
Pepper.
First you cook the chicken on the Barby for around half an hour on max. Use the hot plate. They'll go black pretty quickly but that's just the sauce cooking. Make sure they're nice and crispy before you consume.
While you're eating the chicken, throw the chops on. I prefer cooking on max for about 8 mins each side, to end up with a medium rare chop. Serve with salad and most importantly the Byron Bay Habenero Chilli Sauce. It's soooooooo fucking good!
Hot tip - IGA's are about the only place that sell the hot sauce apart from Byron itself.
Simple yet very effective.
3KG's of Inch Thick Lamb Loin Chops.
2KG's of Honey Soy Chicken Nibbles (Only the small pieces, no big fuckers).
2 Bags of Pre Packed Greek Salad.
Byron Bay Habenero Chilli Sauce, the Yellow Bottle.
Salt.
Pepper.
First you cook the chicken on the Barby for around half an hour on max. Use the hot plate. They'll go black pretty quickly but that's just the sauce cooking. Make sure they're nice and crispy before you consume.
While you're eating the chicken, throw the chops on. I prefer cooking on max for about 8 mins each side, to end up with a medium rare chop. Serve with salad and most importantly the Byron Bay Habenero Chilli Sauce. It's soooooooo fucking good!
Hot tip - IGA's are about the only place that sell the hot sauce apart from Byron itself.
Simple yet very effective.
Last edited:
This is dead easy, tastes brilliant, is cheap, and looks magnificent when all plated up nicely.
Braised lamb shanks with Guiness & Barley
2 tbs plain flour
4 lamb shanks
1 tbs oil
400g frozen mixed vegies (diced works well)
440ml Guinness
405g Diced tomatoes with Basil & Herbs
1½ cups beef stock
1 cup pearl barley
2 tbs chopped flat leaf parsley
Method
1. Preheat oven to 180°C. Season flour with salt and pepper and lightly coat lamb shanks. Heat oil in a large casserole dish. Brown lamb shanks on all sides and remove from casserole. Add vegies into pot and stir over heat for 5 minutes.
2. Add Guinness and stir well to loosen sediment from base of pot. Stir in tomatoes, stock and 1½ cups water and bring to the boil. Add barley; stir well and return lamb shanks to pot.
3. Transfer casserole to the oven. Cook for about 2 hours, adding more water if needed. Spoon into deep plates and sprinkle with parsley.
I didn't have a big enough casserole dish, or one that would go on stove top and the oven, so i did it all in a large saucepan then transferred to the casserole dish to put in the oven
Braised lamb shanks with Guiness & Barley
2 tbs plain flour
4 lamb shanks
1 tbs oil
400g frozen mixed vegies (diced works well)
440ml Guinness
405g Diced tomatoes with Basil & Herbs
1½ cups beef stock
1 cup pearl barley
2 tbs chopped flat leaf parsley
Method
1. Preheat oven to 180°C. Season flour with salt and pepper and lightly coat lamb shanks. Heat oil in a large casserole dish. Brown lamb shanks on all sides and remove from casserole. Add vegies into pot and stir over heat for 5 minutes.
2. Add Guinness and stir well to loosen sediment from base of pot. Stir in tomatoes, stock and 1½ cups water and bring to the boil. Add barley; stir well and return lamb shanks to pot.
3. Transfer casserole to the oven. Cook for about 2 hours, adding more water if needed. Spoon into deep plates and sprinkle with parsley.
I didn't have a big enough casserole dish, or one that would go on stove top and the oven, so i did it all in a large saucepan then transferred to the casserole dish to put in the oven
tnargus
Bluelighter
Recipes you say? [Bluelight Forum for wannabe Chefs]
Not sure if there is one of these around here, and i'm always looking for new meals to make. Just posted this one I made last night in the "What's for Dinner" forum, but here seems to be not many actual recipes there, just meals.
So post your fave recipes, or new ones, or even crap ones if you like! I'll get the ball rolling:
Salt + Pepper Prawns
500g peeled green prawns with tails on
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
3 tablespoons minced garlic
2 teaspoons fresh corriander
2 red chilli chopped finely
1 tablespoon rock salt
1 tablespoon crushed black peppercorns
In a dish place prawns, lemon juice, lime juice, garlic, chilli and corriander and combine. Place in fridge overnight to marinade. Combine salt and peppercorns into mortar + pestle and grind finely. Combine with prawns mixture before cooking.
In a regular frying pan add 2 tablespoons extra virgin olive oil. Add prawns and cook for 4-6 minutes. Serve on a bed of Basmati rice.
Serves 2
Enjoy! :D
Not sure if there is one of these around here, and i'm always looking for new meals to make. Just posted this one I made last night in the "What's for Dinner" forum, but here seems to be not many actual recipes there, just meals.
So post your fave recipes, or new ones, or even crap ones if you like! I'll get the ball rolling:
Salt + Pepper Prawns
500g peeled green prawns with tails on
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
3 tablespoons minced garlic
2 teaspoons fresh corriander
2 red chilli chopped finely
1 tablespoon rock salt
1 tablespoon crushed black peppercorns
In a dish place prawns, lemon juice, lime juice, garlic, chilli and corriander and combine. Place in fridge overnight to marinade. Combine salt and peppercorns into mortar + pestle and grind finely. Combine with prawns mixture before cooking.
In a regular frying pan add 2 tablespoons extra virgin olive oil. Add prawns and cook for 4-6 minutes. Serve on a bed of Basmati rice.
Serves 2
Enjoy! :D
Thats the beauty of prawns, you can alter that recipe however you like.
As samadhi said, I would skip the coriander too - but flat leaf parsely makes a great substitute.
My most recent fave recipe is:
Smashed Potatoes
Boil or microwave some potatoes til soft (skin on)
Place on a baking tray and smoosh them with a fork or your hand to burst them so they crumble potato fluff.
Drizzle on some olive oil and salt (or whatever seasoning you like)
Stuff in the oven on very high heat - 220C - until they're crispy and golden.
I got this off the Vogue forum and I think it may have been mentioned on here before too...So simple but incredibly yummmy!
As samadhi said, I would skip the coriander too - but flat leaf parsely makes a great substitute.
My most recent fave recipe is:
Smashed Potatoes
Boil or microwave some potatoes til soft (skin on)
Place on a baking tray and smoosh them with a fork or your hand to burst them so they crumble potato fluff.
Drizzle on some olive oil and salt (or whatever seasoning you like)
Stuff in the oven on very high heat - 220C - until they're crispy and golden.
I got this off the Vogue forum and I think it may have been mentioned on here before too...So simple but incredibly yummmy!
joannie_mhm
Bluelighter
- Joined
- Nov 11, 2004
- Messages
- 5,693
^Our favourite mashed potato is Potato + Olive Oil + Lemon Juice + Salt + Pepper + Chopped Dill.
Deee-vine.
Deee-vine.
Recipes - Cook like an Aus Social Mofo!
I am just about to go off and cook me up some Tamagoyaki also known as Japanese Omelette. I love this stuff so I thought I would share it with the Aus Social folk, perhaps it may give you another recipe for your repertoire.
Any of you who have ever eaten at a Sushi train or similar may already know what this is without knowing it. You often see it as the 'egg sushi'; i.e. balled up rice with egg on top and a seaweed band wrapped around it
Tamagoyaki Recipe
This is what you will need
4 eggs (I use the bigger ones)
1 Tbs. sugar
1 tsp. mirin
1/4 tsp. salt
1/2 tsp. soy sauce (light or regular, its up to you)
Oil (for cooking only, not the egg mix)
Method
Beat all of the agreements with an egg whisk.
Heat up a non stick frying pan
Pour in a thin layer of your mixture
When that layer looks like its firming up but not quite set on the top, roll it up with a fork or chopsticks to one side of the pan.
Now tip in another layer of the mix so that it fills the pan around your original roll.
When the mixture begins to look like it did the first time, roll your original lump of egg on the side of the pan to the other side so that it takes up the new layer.
Repeat that until you have no more mixture left.
Take the egg roll out and put it onto a sushi rolling mat. It preferrable to put a cloth or absorbant towel under the sushi mat.
Roll it up tightly. If you are eating this right away you can take it out and serve immediately
If you are going to put it on some rice, let it cool in the fridge for a liitle while
You can slice with a sharp knife and enjoy or you can shove it in your gob like a big egg roll.
In the end you should have something like these...
This is a fancy one
Look at this little girl... she FUCKIN LOVES EM!!!
I am just about to go off and cook me up some Tamagoyaki also known as Japanese Omelette. I love this stuff so I thought I would share it with the Aus Social folk, perhaps it may give you another recipe for your repertoire.
Any of you who have ever eaten at a Sushi train or similar may already know what this is without knowing it. You often see it as the 'egg sushi'; i.e. balled up rice with egg on top and a seaweed band wrapped around it
Tamagoyaki Recipe
This is what you will need
4 eggs (I use the bigger ones)
1 Tbs. sugar
1 tsp. mirin
1/4 tsp. salt
1/2 tsp. soy sauce (light or regular, its up to you)
Oil (for cooking only, not the egg mix)
Method
Beat all of the agreements with an egg whisk.
Heat up a non stick frying pan
Pour in a thin layer of your mixture
When that layer looks like its firming up but not quite set on the top, roll it up with a fork or chopsticks to one side of the pan.
Now tip in another layer of the mix so that it fills the pan around your original roll.
When the mixture begins to look like it did the first time, roll your original lump of egg on the side of the pan to the other side so that it takes up the new layer.
Repeat that until you have no more mixture left.
Take the egg roll out and put it onto a sushi rolling mat. It preferrable to put a cloth or absorbant towel under the sushi mat.
Roll it up tightly. If you are eating this right away you can take it out and serve immediately
If you are going to put it on some rice, let it cool in the fridge for a liitle while
You can slice with a sharp knife and enjoy or you can shove it in your gob like a big egg roll.
In the end you should have something like these...
This is a fancy one
Look at this little girl... she FUCKIN LOVES EM!!!
I am always looking for new recipes but its hard to conceptualise different possibilities.
Thats why I love it when someone says, hey try this or you see it on TV
Hopefully each of you can put some recipes up in this thread
Doesn't matter if they are complex, quick and easy bachelor or good meals for under $5 etc etc
Get them up here... I want to see them and cook them
Thats why I love it when someone says, hey try this or you see it on TV
Hopefully each of you can put some recipes up in this thread
Doesn't matter if they are complex, quick and easy bachelor or good meals for under $5 etc etc
Get them up here... I want to see them and cook them
Have you and L2R been exchanging recipes again?
Here's one I use, sometimes two or three times a day:
1) pick up the plastic bag containing the dried macaroni pieces.
2) pour into bowl
3) add water
4) place into microwave and heat for 3 mins and 20 secs
5) remove from microwave and add powdered cheese
6) stir in the powdered cheese
7) leave for about a minute, or as much of a minute as you can bear to wait before eating that delicious, delicious pasta.
Here's one I use, sometimes two or three times a day:
1) pick up the plastic bag containing the dried macaroni pieces.
2) pour into bowl
3) add water
4) place into microwave and heat for 3 mins and 20 secs
5) remove from microwave and add powdered cheese
6) stir in the powdered cheese
7) leave for about a minute, or as much of a minute as you can bear to wait before eating that delicious, delicious pasta.
Benefit
Bluelighter
I need a good recipe for eggplant.
All I have is an eggplant. And maybe some salt and also refried beans. Could this possibly be combined into a salad?
Instructions forthwith!
All I have is an eggplant. And maybe some salt and also refried beans. Could this possibly be combined into a salad?
Instructions forthwith!
Benefit said:
Any chance you may have some flour, egg and oil.
I'd say mix up some batter using egg, water, flour and some of that salt, slice up your eggplant and then dip them in the batter.
Fry them in some oil and you will have some eggplant bhajee.
Cook up your refried beans and pour them over the fried eggplant
Other wise, yeah dice up your eggplant and mix with refried beans, add salt and mix up... salad
Samadhi
Bluelight Crew
Okay, this is a really REALLY basic meal, when all you have is some dried parsley, lemon, spaghetti and butter/oil. It's been cooked by my family for generations. My great nonna used to cook it for my nonna, and so on.
1. Cook your spaghetti, and set aside.
2. In a frypan, add olive oil, a tiny bit of butter, garlic. Heat up until the garlic is translucent. Add your dried (or fresh - chopped) parsley (if you use fresh, i'd suggest Italian parsley), and let it heat up. Turn down the heat.
3. Throw in your spaghetti and toss it around, get the pan mix coating all of it. Sqeeeze your lemon over the top.
** now the key here is to get the right balance of lemon and oil - it's to your taste and can take a bit of practice**
4. Once done, into a bowl it goes. Grate some parmesan on top, or leave it, it's nice both ways. You can add some more fresh chopped parsley at the end too.
If you want to be adventurous, you can cook chicken in the pan with the other ingredients, or some prawns/calamari?
Very nice and aside from the pasta cooking time, it literally takes 5 minutes.
1. Cook your spaghetti, and set aside.
2. In a frypan, add olive oil, a tiny bit of butter, garlic. Heat up until the garlic is translucent. Add your dried (or fresh - chopped) parsley (if you use fresh, i'd suggest Italian parsley), and let it heat up. Turn down the heat.
3. Throw in your spaghetti and toss it around, get the pan mix coating all of it. Sqeeeze your lemon over the top.
** now the key here is to get the right balance of lemon and oil - it's to your taste and can take a bit of practice**
4. Once done, into a bowl it goes. Grate some parmesan on top, or leave it, it's nice both ways. You can add some more fresh chopped parsley at the end too.
If you want to be adventurous, you can cook chicken in the pan with the other ingredients, or some prawns/calamari?
Very nice and aside from the pasta cooking time, it literally takes 5 minutes.
MazDan
Bluelight Crew
^^^^^^^^^^^^ How good is that pasta Samadhi.
Its one of my all time favourites cos it really just doesnt get any easier than that...............except I never tried it with the lemon juice..............but I will next time.
Cheers.
Its one of my all time favourites cos it really just doesnt get any easier than that...............except I never tried it with the lemon juice..............but I will next time.
Cheers.