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The Recipe Thread!

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Chicken with Taragon and Peas

Ingredients:
Chicken peices can use boneless if you want (depends on
how many you want to feed will feed about 2-4 ppl)
1/4 cup of taragon vinegar
1/2 cup of chicken stock (more to taste)
frozen peas
noodles (pasta whatever you prefer)

Flour the chicken and cook in satay pan till golden (10-12minutes)
add taragon vineger to the pan,
then add 1/2 cup of chicken stock
cooking slowly (low heat) for 7-8 minutes turn once

after taking chicken out of pan add peas and noodles (more stock
if required.. the stock will thicken the sauce so add stock to taste)
add 1 teaspoon of butter. cook on medium heat till peas and
noodles are cooked.

serve with a nice white wine and presto a lovely meal that dont
take long to cook..




I also have a garlic focaccia recipe if anyone is interested... serves 4-6 ppl but takes a cpl of hrs because of dough kneading and yeast rising times..
 
^^ I got the idea from crab ragoons in Chinese resturants. I really hate crapmeat, i mean crabmeat but i liked the rest of it. I would get an order and mutilate it trying to get all the crab crap out.
Finally i used my imagination to think of how i could closely recreate them at home minus the crab and this (the herbed cheese, specifically) was what came from it. My husband likes the pineapple cream cheese ones best.
 
Pasta dish, serves 4 people:

Ingredients:
300g Penne
250g Marscapone cheese
200g Port Salut/Camambert(sp?) cheese
1 large chorizo sausage (150g)
4 spring onions
Wholegrain mustard

Preheat oven to 200C

Bring water to boil and begin to cook the pasta, while doing this finely chop up the spring onions and dice the chorizo.

After pasta is cooked, drain it and add the marscapone and 1 teaspoon mustard until all melted in. Then add the spring onions and chorizo along with the Port Salut cheese which you can just break off into smallish pieces (this shouldn't melt much). Stir with wooden spoon until all finely mixed.

Empty the mixture into a large ovenproof dish and put it in the oven for around 15-20mins. Serve and enjoy.
 
someone should have told me there was a recipes thread, i looove cooking...

Curry

you can really use whatever veggies you want in this but i stick to about four (plus mushrooms) to make sure there is enough sauce. others i usually use are cauliflower, zucchini, button squash, baby corn.

i large onion [diced]
2 teaspoons curry paste
1 can coconut milk
1 potato [diced]
1 carrot [cut chunky]
pumpkin [diced] (use about as much pumpkin as potato)
broccoli [cut chunky] (same amount as pumkin and potato)
6 button mushrooms [cut chunky]

fry the onion is oil
stir in the curry paste (can add extra ginger, garlic or chilli is desired)
add the coconut milk
add the vegies
simmer for about 20 minutes or til the vegies are tender...



minestrone


1 large onion diced
1 large potato diced
1 large carrot diced
any other vegetables you like (cabbage, zuccini, celery)
1 400g can red kidney beans
1 400g can tomatoes
half a cup of pasta.
1-2 litres of stock

Fry Onion, add other vegetables, stir in tomatoes and stock, bring to the boil then add kidney beans and pasta. Turn heat down and simmer till pasta is cooked and vegetables are tender.


mongolian lamb

500g lamb (or beef, chicken, tofu)
any veggies (capsicum, mushrooms, carrot, bok choy, broccoli, snow peas, baby corn).

Marinade:
2 tablespoons oyster sauce
3 shallots chopped
1 tablespoon chili sauce
3 cloves crushed garlic
marinade the meat for at least 30 mins before cooking

fry the meat in separate batches. Remove from pan. Fry the veggies starting with those that will take the longest to cook. When veggies are almost done return meat the pan to heat through. You will probably need to add more sauce to coat and flavour all the veggies but this is optional.



mexi-beans

1 onion [diced]
3 cloves garlic [crushed]
1 chilli (optional) [diced]
1 large tin of kidney beans [drain then soak in hot water as this softens them a little]
1 small jar of pasta sauce (I use about ½ a 500g jar with a 750g tin of beans)
1 packet taco seasoning
small amount of capsicum or mushroom can be added for veggie goodness!!

Fry the onion, garlic and chilli till the onion just begins to brown. [and capsicum and mushrooms if you are using them]

Add the drained kidney beans and enough pasta sauce as you see fit.

Mix in the taco seasoning.

Leave to simmer for a couple of minutes.

I like to mash mine all up but you can leave the beans whole if you prefer. To tell if the beans are ready simply taste one, if you like the consistency, they’re done. If they’re still a bit hard for your liking just leave them to simmer for a little longer.

You can make this using mince too, just follow the same recipe substituting the word mince for beans.


pizza

now this is hella easy...

buy some pita bread or other bread, or muffins, or frozen pizza bases. put whatever the hell you want on it. sprinkle liberally with cheese. put under the grill til cheese is melted and then eat :p
 
nowonmai said:
Pumpkin soup

1 butternut (I just prefer these)
3 sweet potatoes (the orange kind)
Veg stock
1 red onion
some sugar
fresh coriander
olive oil
salt & pepper
sour cream
Peel and core the butternut. They're tough fuckers, so watch your fingers. Chop into small (thumb sized) cubes. Peel one of the sweet potatoes too, chop it into similar sized pieces. Finely chop the onion.
Put the chopped pumpkin and sweet potato in an oiled roasting tray along with the onion bits. Sprinkle with a light dusting of sugar, salt, pepper and chopped coriander.
Bung in the oven for about half an hour at 180C.
Meanwhile, chop up the remaining pumpkin and sweet potato. Put in a large pot. Cover with water. Add salt and place on a burner to boil. When this reaches a boil, reduce the heat to keep from boiling over.
After about half an hour, remove the other stuff from the oven. It should be nicely caramelised at this point. Tip the lot into the simmering pot and let bubble away for another 10 minutes.
At this point, add about half pint of boiling water with a stock cube dissolved in it... if you're lucky enough to have real veg stock, substitute that :)
Get your trusty potato masher and give the pot a good mashing until there are no bits left. Add more stock if necessary at this point to get a smooth, soupy consistency.
Let sit for another 10 minutes to let the flavours merge. Add some more salt, pepper and chopped coriander to taste.

Serve... add a spoon of sour cream to the middle of each bowl and sprinkle with a little chopped coriander.
Click to expand...

Slightly less success first time with this one, but it was still great. I don't think I had enough liquid at the end (should maybe have added more...) and it seemed a bit lumpy for my liking (my handblender is broken after a morning glory seed session :X )
 
THIS IS THE EASIEST CHICKEN SOUP & SWEETCORN SOUP IN THE WORLD.
2 chicken breasts
1 chopped onion
500ml chicken stock ( Continental tetra packet)
500ml vegetable stock ( Continental tetra packet)
1 can creamed sweet corn
1 can sweet corn
1 handful noodles
salt
black pepper
garlic
pich of cayenne pepper
METHOD IS SO EASY..
Boil a large saucepan of water. when boiled place chicken breasts inside, put lid on. Turn heat off and leave for 3 hours. After 3hrs remove chicken and shred. Place back in saucepan. Add rest of ingredients. Bring to boil. Simmer for 20 -30 minutes. Thats it.
 
phactor said:
Anyone have any good recipies for veggie burritos or bean and cheese burritos?
Click to expand...

mexi-beans

1 onion [diced]
3 cloves garlic [crushed]
1 chilli (optional) [diced]
1 large tin of kidney beans [drain then soak in hot water as this softens them a little]
1 small jar of pasta sauce (I use about ½ a 500g jar with a 750g tin of beans)
1 packet taco seasoning
small amount of capsicum or mushroom can be added for veggie goodness!!

Fry the onion, garlic and chilli till the onion just begins to brown. [and capsicum and mushrooms if you are using them]

Add the drained kidney beans and enough pasta sauce as you see fit.

Mix in the taco seasoning.

Leave to simmer for a couple of minutes.

I like to mash mine all up but you can leave the beans whole if you prefer. To tell if the beans are ready simply taste one, if you like the consistency, they’re done. If they’re still a bit hard for your liking just leave them to simmer for a little longer.

You can make this using mince too, just follow the same recipe substituting the word mince for beans.
 
i just pulled a recipe off vegweb.com the other night to try and it was awesome.

Onion Bhaji

Ingredients (use vegan versions):

Bhaji:
1 x-large red onion
1 large carrot
1 big handful of fresh cilantro
Batter:
4+ cups flour
water
1 tablespoon salt, to taste
oil for frying

Directions:
1. Coarsely chop the onion (nice big, bite-sized pieces).

2. Scrub the carrot well, or peel it if you prefer, and then grate it.

3. Wash the cilantro well, then chop it (both stems and leaves) into big bits (2-inch sections, approximately)

4. Combine onion, carrot, and cilantro in a large bowl.

5. Make up a basic flour and water batter. Thick enough to stick to the onion mixture, thin enough to pour. Add salt to the batter.

6. Combine batter with veggies and toss around a bit. You may need more batter (I didn't measure!) You've got enough batter when the veggies stick together nicely.

7. Heat a non-stick skillet over medium-high heat (to give you an idea, my stove goes from SIM-2-3-4-5-6-HI and I had it on 6). Add enough oil to cover the pan.

8. When oil is hot, *carefully* place a big spoonful of the mixture into the pan and flatten it slightly. Repeat until pan is full.

9. After 3-4 minutes, check the bottoms of the bhajis.. when they are nicely browned, flip them over and fry for an additional 2-3 minutes.

10. Drain on paper towels. Repeat steps 8-9 until mixture is gone.

11. These are great with a mint or cucumber sauce (raita) or with ketchup (not exactly traditional, but still tasty). Leftovers can be kept in the fridge and warmed up in the microwave the next day.

Enjoy!

Serves: 20+ 3-inch bhajis

Preparation time: 30 min max

i just copied this from the site to here but everyone needs to try that. i added green onions and cracked black pepper as well. i made a vegan cucumber sauce to dip it in, too:

1 cup soy yogurt (plain)
1 clove garlic or 1 teaspoon pre-crushed garlic
1 fresh lemon
1 cucumber small sized
1 bunch chives
salt and pepper to taste

mix together and let sit so flavors soak while you make the bhaji :)
 
BBQ Pears

Saw this last night on Food Network and it looked so good! Very easy to prepare as well.


2-4 (or more) fresh pears, cut lengthwise, approx 1/4 inch in size
1 stick of butter
Brown Sugar
Vanilla
Ground cinnamon
Vanilla Ice Cream

Rum- optional
Vegetable grill pan- optional


Preheat grill to medium heat. Melt butter over low heat and then add brown sugar, vanilla, and cinnamon, and rum if so desired. Stir until melted and in liquid form. Pour mixture over pears and mix until pears are coated. Place pears on grill and cook until tender, approx 2-4 minutes. Add ice cream and add remaining mixture over ice cream. Enjoy!
 
mmmm, i completely forgot about this really simple recipe that i came up with, although im positive its not original

Simple Seasoned Pasta
  • make any pasta of your choice
  • put butter (i prefer european style butter like lurpac) or olive oil on the pasta. not too much, just enough to lightly coat the pasta
  • add garlic salt
  • add any sort of italian seasoning mix (basil, oregano etc)
  • add grilled chicken pieces if you wish

and voila! i just had some sans chicken and its yummy! i want more :D
 
Cheater lasagna

If you want to have lasagna but don't want to do all the work/deal with so many ingredients, here is a cheater way to make lasagna:

1 jar pasta sauce (I recommend the Classico kind with sausage)
1 package of spinach and ricotta fresh ravioli
1 cup (or more or less) of grated mozzarella

Cook the pasta according to package directions, heat up the sauce.
Pre-heat the oven to ~350F.

Mix the cooked pasta with the sauce in a casserole dish. Top with grated cheese. Bake for about 35 minutes, uncovered. Very similar to lasagna but not a lot of work.
 
Yummmmm

SLM'S Cheesy Pasta Bake

500g lean mince
1 onion, diced
2 cloves garlic (or 2 tsp crushed garlic)
handful chopped button mushrooms
450g (large) tin of tomatoes - I used finely chopped tomato "puree" with tomato paste added for extra thickness
250g pasta shapes (penne works well)

White sauce:
2 tbsp light margarine spread
2 tbsp plain flour
2 cups low-fat milk
1/2 cup grated low-fat cheese

DIRECTIONS:
Pre-heat oven to 180 degrees C.
Spray non-stick saucepan with cooking oil. Brown onions and garlic. Add mince and cook, breaking into small pieces. (While mince is browning, start pasta on the boil.) Add mushies.
Add tin tomatoes and extra tomato paste if you like it rich and thick. Simmer on low for 10 minutes or so.
When pasta is cooked, drain and add to mince/tomato mixture. Transfer pasta mince to a large baking dish.
Put margarine in a small saucepan and slowly heat until melted (NOT bubbling). Remove from heat. Add flour and stir in. Slowly add milk to the flour/marg mixture, stirring. Return to medium heat and bring to a slow simmer, stirring until the sauce thickens. This is the trickies bit of the whole thing - don't worry if it's lumpy, you can get the lumps out once it thickens. Just keep stirring, it will eventually thicken.
Add cheese to the white sauce and stir to melt in. Season with salt and pepper.
Pour the white sauce on top of the mince/pasta and smooth with your spoon along the top. I like to sprinkle with paprika on top.
Bake for 25minutes... and serve!

Serves at least 6 (8 with a salad, or 4 if you're ravenous and haven't eaten for months)

We had this last night and although it's not the *easiest* meal I've cooked it's absolutely DELICIOUS. And low in fat, believe it or not.
 
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