ladyram Posted January 9, 2012 Share Posted January 9, 2012 souffled jacket spuds couple baking spuds 2 eggs, seperated 4 tbsp finely chopped chives 2 spring onions, finely sliced 110g grated cheddar salt and pep boil spuds until tender drain, then cut a shallow slice from the top of each one, chuck bits away using a tsp, carefully scoop out about 2 thirds of the flesh and chuck in a mixing bowl. Mash. When it's cool, stir in egg yolks, chives, spring onions & cheese wang in a bit o salt & pep Turn oven on, 200C, gas 6 whisk egg whites in a small bowl until soft peakes Fold in potatoe mix spoon this mix back into hollowed out spuds plonk on baking sheet and bake for 15-20 mins, or until slighty risen and golden tis nice with a bit o salad. Have just noticed, have I put a recipe in yet that doesn't use cheese? 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/wink' class='bbc_emoticon' alt=';)' /> Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 jees its like loose women on here 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/wink' class='bbc_emoticon' alt=';)' /> I dont do the cooking in my house so im no use im afraid, LR cheesey tomato sounds nice might have to leave page open for Gaz to have a glance at!! hehehe, it is isn't it? leave it open then lyndsey - you might get a nice surprise 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> Link to comment Share on other sites More sharing options...
Boycie Posted January 9, 2012 Share Posted January 9, 2012 pasta,straight is best.-good handful bacon -4-6 rashers mushrooms-6 peppers-3 onion-1 chopped tomatos-1 tin cheese-a bit boil a pan of water,add the pasta. Slice the bacon into small squares (scissors is best).Start cooking on a medium heat in oil.a wok is the best for this,but any big pan will do.When the bacon starts to lose its pinkness add the chopped mushrooms,chopped onions and chopped pepper.Cook for 7-8 mins,stirring continuanly,then drain the chopped tomatoes and add the tomato.By now the pasta should be ready.Drain the pasta and put in the bottom of a pre heated plate/bowl.Add the contents of wok/pan onto the pasta bed.Garnish with grated cheese. beautiful my missus must have seen this post , cus I saw her with a wok, I asked her if she was cooking Dangeros's receipe, but she said she was just ironing my shirt. Old ones are the best. Link to comment Share on other sites More sharing options...
Asanovic Posted January 9, 2012 Share Posted January 9, 2012 Would any of you fine people like to help me out and post up some recipes of your favourite (preferably healthy) meals? I'm starting to get abit sick of cooking the same meals over and over again and due to my location it's virtually impossible to find recipes for certain meals.. Ie. Cook books and all that So can anyone take 5 minutes to post up some decent meals, including ingredients and quick go-through of cooking it. Thanks. BV Cut 2 chicken breasts open, whack a thick layer of Philedalphia in both, close, wrap in parma ham. Cover some foil in herbs, spices, pepper, and wrap the chicken in the foil. Put it in the oven gas mark 7 for 25 mins. Stick some salad with it, and boom. Healthy tea. Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 1 pot chunky sausage and chicken hotpot 1 onion, peeled & chopped 2 garlic cloves, peeled & crushed pork sausages, chopped 4 chicken breasts (skin removed) 2 tbsp med. curry powder 2 carrotts, chopped into gob size chunks 2 red peps, deseeded & chopped 40ml pasatta 7 oz chicken stock tsp sugar salt & black pep tbs fresh mixed herbs (dried will do) bit of oil in pan chuck in onion, garlic, sausage, chicken & curry powder for 2-3 mins. Stir in carrots, peppers, pasatta, stock & sugar boil it reduce heat to a simmer & cook, give it the odd stir, for 12-15 mins. Make sure chicken is cooked through sprinkle with chopped herbs if using. Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 Cut 2 chicken breasts open, whack a thick layer of Philedalphia in both, close, wrap in parma ham. Cover some foil in herbs, spices, pepper, and wrap the chicken in the foil. Put it in the oven gas mark 7 for 25 mins. Stick some salad with it, and boom. Healthy tea. Am nickin that one 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> Link to comment Share on other sites More sharing options...
Asanovic Posted January 9, 2012 Share Posted January 9, 2012 Am nickin that one 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> It's nice! Just unwrap the foil and check the chicken's ok, sometimes it needs longer Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 another 1 pot wonder pork sausages (if you can get them, get Bowyers less than 5% fat), roughly chopped 4 leeks, sliced 140z swede, peeled and cut into 1cm cubes 2 red peps, deseeded and chopped 70z roughly shredded cabbage 1 level tbsp wholegrain mustard 1-2 tsp dried chilli flakes 2 tsp crushed garlic (dont bother trying to measure it, just crush a couple/3 cloves) 6 tbsp chopped flat leaf parsley 200g quark (or soft cheese) 18fl oz chicken stock made with Bovril salt & pep low fat yoghurt preheat oven, 220C, gas 7 bit of oil in fry pan, add sausages for 2-3 mins until lightly browned add leeks,swede, red peps and cabbage mix together mustard, chilli flakes, garlic, parsley, quark, stock. Pour over sausage & veg season well, cover & cook over low heat for 40 mins stir in yoghurt Link to comment Share on other sites More sharing options...
trigger Posted January 9, 2012 Share Posted January 9, 2012 I do a lovely bacon pasta dish.easy to do and is gorgeous.if you want more details let me know. no thinks! i dont like gypsy camp food, besides it makes you fat and throw spears at a stationary object! Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 ps bris - you can cut down the quantities if you want - but they will keep for a few days in the fridge, then just warm them up in batches. It might save you time by cooking the whole thing? Have got plenty of pudding recipes if you've got a bit of a sweet tooth, just give us a shout Link to comment Share on other sites More sharing options...
-JW- Posted January 9, 2012 Share Posted January 9, 2012 Knew the ladies would enjoy this thread. Well it's the only thing they're good at isn't it cooking and cleaning? Sorry, couldn't resist 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/wink' class='bbc_emoticon' alt=';)' /> Sexist pig. Link to comment Share on other sites More sharing options...
ladyram Posted January 9, 2012 Share Posted January 9, 2012 Knew the ladies would enjoy this thread. Well it's the only thing they're good at isn't it cooking and cleaning? Sorry, couldn't resist 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/wink' class='bbc_emoticon' alt=';)' /> Sexist pig. There's always one cheeky fecker isn't there? 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> Link to comment Share on other sites More sharing options...
WorksopRam Posted January 10, 2012 Share Posted January 10, 2012 Get one of the part-baked baguettes that you stick in the oven (can get two for circa 50p) Get yoursen a pack of Young's frozen fish fingers (on offer at Morrison's, buy one box and get two free!) Bash the two together for a fish finger baguette, it's spot on. I've not looked back since. Link to comment Share on other sites More sharing options...
WorksopRam Posted January 10, 2012 Share Posted January 10, 2012 Hang on, do they have Morrison's in Mexico? Or fish fingers? Link to comment Share on other sites More sharing options...
blackNwhites Posted January 10, 2012 Share Posted January 10, 2012 Beans, chilli, bread (4 slices). Heat beans over a moderate heat for 7 minutes, Chop and add chilli (own tastes) and stir. Leave to heat up for 3 more minutes. Whilst waiting for beans to heat, place bread into toaster or underneath the grill, wait until browned on both sides. Chop toast up into small squares, poor beans over the toast. (you may add butter/margerine to toast if prefered) BOSH! Link to comment Share on other sites More sharing options...
Bris Vegas Posted January 10, 2012 Author Share Posted January 10, 2012 ps bris - you can cut down the quantities if you want - but they will keep for a few days in the fridge, then just warm them up in batches. It might save you time by cooking the whole thing? Have got plenty of pudding recipes if you've got a bit of a sweet tooth, just give us a shout I actually like the idea of cooking more and then keeping it in the fridge for another day.. I really appreciate this ladyram, some of these meals sound great and I'm looking forward to giving them a blast. If you don't mind putting up pudding recipes then go right ahead, I could use one of them to try and impress my girlfriends mum (In a family type way that is) Link to comment Share on other sites More sharing options...
mcsilks Posted January 10, 2012 Share Posted January 10, 2012 I've just bought myself (the wife) an oven after managing for 8 years without one (ovens are very rare in Japan). I made an apple crumble over the weekend but the crumble mix didn't have that same crumbly sticky texture that you need so any good crumble recipe will be much appreciated. My next task is to perfect roast potatoes. Link to comment Share on other sites More sharing options...
ladyram Posted January 10, 2012 Share Posted January 10, 2012 I actually like the idea of cooking more and then keeping it in the fridge for another day.. I really appreciate this ladyram, some of these meals sound great and I'm looking forward to giving them a blast. If you don't mind putting up pudding recipes then go right ahead, I could use one of them to try and impress my girlfriends mum (In a family type way that is) No probs. I love cooking, it's a major hobby for me 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/smile' class='bbc_emoticon' alt=':)' /> Will be back on in a bit, I'll sort out me puds. Link to comment Share on other sites More sharing options...
ladyram Posted January 10, 2012 Share Posted January 10, 2012 I've just bought myself (the wife) an oven after managing for 8 years without one (ovens are very rare in Japan). I made an apple crumble over the weekend but the crumble mix didn't have that same crumbly sticky texture that you need so any good crumble recipe will be much appreciated. My next task is to perfect roast potatoes. No cooker for 8 years? Blimey, improvisation a must for you there then mc. I've got some crumble recipes, I'll sort them out and will post them. PS, the only way to get proper roasties (and I nicked this from Nigella who is a culinary goddess to me) is first off, wang your new oven 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> on full blast, around 220C, put goose fat in a roasting tin if you can get it (it can get really blasting hot without filling your house with smoke and this is what you need) and put this into oven to heat up par boil your spuds for no longer than 5 mins (use maris pipers if you can, or pots with a waxy skin) drain em off, put back in hot pan, put lid on and give em a shake. Nowt major, it's just to break up the edges a bit Nigella sprinkles powdered semolina over them next (I've always done them without it tho, cos I'm not a fan) put em into roasting dish (carefully) leave for about 10-12 mins, carefully turn them over so the other side can crisp up et voila! perfect roasters 'http://www.dcfcfans.co.uk/public/style_emoticons/<#EMO_DIR#>/biggrin' class='bbc_emoticon' alt=':D' /> am hungry now, whats for brekkie? Link to comment Share on other sites More sharing options...
ladyram Posted January 10, 2012 Share Posted January 10, 2012 ps, meant to say, peel spuds first and cut them on the diagonal (all this does is give you a bigger surface area to crisp up). Link to comment Share on other sites More sharing options...
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