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What are you munching on? v. gimmie toblerone n' beetroot

^
Omg your quiche sounds amazing - did you do your own pastry? recipe please?

I've finished my berry cheesecake, its now waiting and chilling to set. Kinda overdone the berry compote, its a bit mushy but it taste damn good - I'll get a pic up when its ready to slice and serve.
 
no used shop bought shortcrust from Aldi, fried some chorizo and pancetta in a pan then some red and white onion then garlic. this took about 10mins.

gratted cheddar and oak smoked cheese, mixed 5 eggs with milk and added sea salt and black pepper.

cooked the pastry for 10mins then removed from oven, put in the fried meat and onions then added the cheese then poured over the whisked egg mix

put back in oven at 180* for about 20mins.
 
That sounds absolutely lovely.

I'd fancy putting a bit of sharpness in there with sun-dried or even oven roast baby tomatoes, maybe a bit of pepper.

Why are you buying ready made pastry? you should be well able to make your own - your level of cooking expertise makes me confident to say that. I work full time but can still find the time and will to make my own pizza dough etc. Doiiittt ;)
 
^
Ye is outted as a culinary philistine!

Damn yeh with 40mg of 2-cb and a good licking around the ears :p

Leave us dough purists to be...we will build a bread world and takeover your pizza heaven
 
Quiche is pish. I had pizza and wedges earlier with a ton of jalapeños and hot sauce on the pizza.
 
Making a somewhat elaborate ragu (mince, sausagemeat, bacon, chicken livers - the lot). Just got to wait a few hours for it all to melt.

Perfect hangover fuel - should be able to eat it through a straw when it's done.
 
I really like almond Magnums. I was rummaging through the icecream and lolly fridge at the corner shop and they had all gone. The shop keeper suggested I try the Happy Shopper version. They are bloody nice! I actually cant taste the difference and they were about a quid cheaper.
 
I love Magnums too. Had some butternut squash soup and a few crackers and cheese earlier and some ham and 'potted beef' as the packet called it which I've always known as corned beef. What's the difference if any?
 
I thought potted beef was more like a paste, more finely ground?

I'm a big fan of american style corned beef - which is more like salt beef, has a more meaty consitency - it isn't minced. Shame it's not really available much here.
 
Potted beef spread is one of my guilty pleasures. I love it in a sarny with tomato and black pepper mmm


Ooooh corned beef hash.<3 as well.

I've never seen corned beef in a packet Spade. I dont know what that is youve got there.
 
How I do bolognese- fry a couple of onions with a carrot and garlic. Add some bacon when the onion is caremalised, fry that off then add the mince and brown it.

I like to then add some red wine (optional) and pesto (optional) and reduce the wine a bit. Add some tomato puree, fry that off then add a couple of tins of toms.

If you've got sun dried tomatoes, chop up about a dozen and add them, along with oregano and I like also to add some antipasto mushrooms out of a jar.

Cook it for at least a couple of hours on a low heat and add some fresh basil at the end. Serve with tagliatelli.

That's what I do, anyway.
 
Oh yeh, keep the moisture levels topped up with either beef stock or water. If you're using stock, be careful because it can make it too salty if you use too much.
 
Spuds spag bol is miles more sophisticated than mine.

Chav Spag Bol.

Ingredients.

Onion
Garlic
Red pepper
mushrooms
Puree or tomato sauce
Tin of tomatoes
Oregano and/or mixed herbs
Olive oil.
Beef mince

Method:

Slice garlic thinly and fry with finely chopped onions on a low to medium heat. Add in the chopped pepper and sliced mushrooms*. When they look like they have cooked add half a tube of puree or a tablespoon of ketchup. A neighbour does the best spag bol I've ever tasted. I asked her what her secret was and she confessed to the ketchup. Wack it in it really gives it a nice tang but not too much. Add your meat and herbs** and then the tomatoes when the meat is thoroughly cooked. Let it all bubble together tastily for about half hour on a low heat. Cook your pasta. Wallop your creation on the pasta with a bit of either grated cheese or parmesan. Voila. Bon Apetite.

* Since this is a chav version use tinned button mushrooms. I much prefer them anyway.
** I've always used oregano but an Italian chef told me its actually too overpowering for the meat. I now just use a couple of teaspoons of mixed herbs and its actually more flavoursome.

Addendum: Further to some inspiration garnered from another thread a tablespoon of menstrual blood could replace the ketchup giving it an avant garde kinda twist. Of course then its not going to be a chav spag bol in the strictest sense of the word. Unless of course the chav is doing a pov version
 
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Whats chavvy about it?

this stuff is nice
250px-Worcestershire_sauce.jpg
 
Nah - yours sounds tasty yella. I'm always a bit unsure about adding oregano myself. Force of habit.

Lea and perrins goes nicely too, but we were out today.
 
YellowPolkaDotHalo said:
Spuds spag bol is miles more sophisticated than mine.

Chav Spag Bol.

Ingredients.

Onion
Garlic
Red pepper
mushrooms
Puree or tomato sauce
Tin of tomatoes
Oregano and/or mixed herbs
Olive oil.
Beef mince

Method:

Slice garlic thinly and fry with finely chopped onions on a low to medium heat. Add in the chopped pepper and sliced mushrooms*. When they look like they have cooked add half a tube of puree or a tablespoon of ketchup. A neighbour does the best spag bol I've ever tasted. I asked her what her secret was and she confessed to the ketchup. Wack it in it really gives it a nice tang but not too much. Add your meat and herbs** and then the tomatoes when the meat is thoroughly cooked. Let it all bubble together tastily for about half hour on a low heat. Cook your pasta. Wallop your creation on the pasta with a bit of either grated cheese or parmesan. Voila. Bon Apetite.

* Since this is a chav version use tinned button mushrooms. I much prefer them anyway.
** I've always used oregano but an Italian chef told me its actually too overpowering for the meat. I now just use a couple of teaspoons of mixed herbs and its actually more flavoursome.
Click to expand...

That sounds great. Like the ketchup idea too . Not chavy at all
Hungry now :)
 
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