Easy Peasy Recipies

Beruthiel

we should have a sticky for quick and easy recipies

Tagetelli with Smoked Salmon

ingred:
tagetelli
smoked salmon
pinch of nutmeg
fresh cream

boil the tagetelli to taste

chop smoked salmon into small, thin slices

put fresh cream into pan, add the smoked salmon and pinch of nutmeg, heat slowly and do not bring to boil
when the tagetelli is strained, drop sauce into the pasta, stir.
ready in 15mins and damn tastey.

mathie

True. Just moving into a new house so I could do with some more ideas.

Chicken Curry (ingredients sound odd but trust me its savage)

For 1 person
1-2 Chicken Breast(s)
1 Banana
1 Apple
1 carton of cream
1 bag of rice.
Curry Powder

Cook chicken and chop up. Put in pan with sliced banana and apple. Pour cream in. Add curry powder. Simmer for abt 10 minutes. Add Rice.

M

SJRT2

This is my fav quick recipe Its an all-in-one mixture and doesnt take long and hardly and washin up

3 eggs
150 flour
150 caster sugar
150 margarine
25 cocoa
1 tsp baking powder

mix it all together with a mixer and divide into 2 sandwich tins
and put into the oven for 25-35 mins at 180 degrees.
great for any occassion esp birthdays
quick and easy enjoy

dudara

Thai Curry

Put 1 onion roughly chopped, 3 cloves garlic, 1 teasp ginger, 1 teasp lemongrass and as much chilli as you like into a blender and blitz. Fry the paste in some oil in a hot wok for a few minutes, and then add 1 tin of coconul milk. Bring to the boil and turn down. After a while add meat of your choice (thinly sliced chicken breast, prawns etc) and let cook until the sauce thickens. Add 1-2 tblsps of fish sauce and some sugar and salt near the end to taste.

SoundWave

Courgette bake:
ingredients: courgette,butter,milk,flour/oil

slice courgette finely enough and fry in a little butter and olive oil for about 5mins or until it starts to brown nicely,

in a small saucepan melt a knob of butter, and reduce the heat then add a teaspoon of cream or plain flour and mix up to make a roux (sp) then very slowly add 1.5 cups of milk (stirring all the time so it doesnt go lumpy).... once it thikens into a nice white sauce add it to the courgette and bung it all in an over dish....

grate some cheddar cheese on top and stick it in the over for 20 mins or so on a high temp so it goes nice and golden on top...

its very nice as both a side dish or a main....
=========================================================

Potato Gratin:
Ingredients: Spuds, garlic, cream, milk, butter

get a decent size oven dish and grease the bottom with a small bit of butter, then chop/mash/crush th garlic and spread over the bottom of the dish,

peel and finely slice the spuds (the finer the better so u dont need to precook) and spread them in the dish... arrange the top layer to make it look nice.

in a bowl mix a small carton of cream with equal quantities of milk, whisk a small bit and pour over the potato's.

put a few flecks of butter over the top of the dish and stick in a hot oven for 30 mins or until its nice and golden on top.

again its smashin on its own or as i side.

enjoy
SW

Shabadu

Put pasta of choice onto cook. I reccomend conchigle to grab the peas.


While it is cooking, snip streaky bacon into hot pan. Crisp for a minute or two. Add some smashed garlic. Soften. Add créme fraiche. Add pack of frozen petis pois. When pasta is cooked, combine with some torn basil and parmesan.


If you're the type of person to keep some decent pesto about, try this incredibly easy and delicious version, common in Sicily. Stir pesto into cooked pasta with a good shake of ground almonds and LOADS of roughly chopped tomatoes and some extra parmesan.


Another favourite: Roughly chop some courgettes, peppers, onions, aubergines. Rub with olive oil, season, pop in hot oven.

Boil the kettle. Put cous cous in a bowl, add a good glug of olive oil, some seasoning, a tsp of turmeric, whatever herbs & spices & chili you like and stir. Pour over kettle, cover, and leave to stand. The veg should only take 45 mins.

RotalicaV

Phat recipie, Beruthiel.

The Sweeper

Pasta, butter, garlic, parsley, tuna fish, black pepper. Boil pasta. Drain pasta and leave in strainer. Chuck butter, garlic, pepper, and chopped fresh parsley into pan. Stir until butter melts. Add flaked tuna and hot pasta. Mix, serve.

boidey

Doesn't get easier than this.
I vanilla pod (dirt cheap on ebay), Bag of sugar. Slice the vanilla pod along the side, then cut into pieces and then into a jar with the sugar.
It goes with everything. porridge, coffee, baked fruit

flyz

You need 3 bowls:

1. Flour
2. Crushed Garlic & Melted Butter
3. Breadcrumbs


Using tongs or something else, dip the mushrooms into each bowl one
after another.
The flour helps more butter stick and hence more breadcrumbs.

I stick them onto the 'George Foreman' until they're golden brown but
you could probably grill em, bake em , fry em , eat em.

Tree

one block philadelphia
one oz caster sugar
two hundred grams of the finest milk chocolate (i get mine from a chocolate shop in cork)
one carton of cream (bout 170ml i think)
bout 10 digestive biscuits and 2oz butter

crush biccies
melt butter
mix and press into a tin, refrigerate

melt choc with a tablespoon of cream, allow to cool but not to solidify
whip remaining cream
cream cheese with sugar
add soft choc to cheese mix
fold in cream
put in tin
put in fridge
excersise self control
enjoy cheesecake a few hours later

briano

Pasta Bake:

Pasta, Pasta Sauce, Chicken, Veg, Cheese and Breadcrumbs.

Cook the pasta.

Fry the Chicken and Assorted Veg together.

Put them together in a baking dish, add pasta sauce, grated cheese and breadcrumbs to the top and bake for about 15 minutes, or until the cheese melts and the breadcrumbs turn golden brown.

skye

Chop an onion and couple of carrots ( fairly chunky )

Fry onion in a bigish stew pot
Throw in a pack of stewing beef ( not Tescos - it's horroble!! )
Fry until brown on a med - high heat
Boil the kettle.....
Chuck in Baby Potatoes - no need for peeling;)
And the carrot
Pour on boiling water - just enough to cover - season
Turn the gas/hob to its lowest possible setting
Walk away - about 1 - 1 1/2 hours later....Enjoy a tender yummy stew
(might need to check seasoning)

OR a step further....

Defrost a pack of ready to roll shortcrust pastry
lightly butter a cassorole dish & line the bottom with pastry
Put stew into this and cover with pastry sticking edges with water ( I go for the "rustic" look here ie.not perfection !!!:eek: )
Cook @ 180oc for approx 30 mins - till pastry is golden

jor el

Nice and simple, and tasty too. I just discovered how to make egg fried rice this weekend and it was scrumptious.

You will need: Rice (boil in the bag or any other kind), 1 egg, some oil, sweetcorn and peas (optional but adds a bit of colour and flavour) and some salt.

First, boil the rice and then leave it to cool down. If you're in no hurry then put it in the fridge for an hour or so. Otherwise put it in a pot of cold water for about 5 minutes and it should be grand. Drain and put it to one side. While the rice is cooking, heat (boil or microwave) the peas and sweetcorn.

In a cup, pour some oil (I used a kind of garlic stir fry oil), about a table spoon or so should do. Add in a pinch of salt and crack in the egg. Mix this up with a fork until it's nicely blended.

Now take your wok (or frying pan I guess) and heat some oil over a high heat. When the oil is boiling add in the cold rice and the sweetcorn and peas. Stir it around for a few minutes until the rice is hot again. Then pour in the egg mixture to one side of the wok. Give it a few seconds till the egg starts to set, then mix it all around in the rice. Keep stirring over the high heat for another two or three minutes and you're done. Perfect egg fried rice in 20 minutes. Not as quick as the Uncle Ben's microwavable cack, but a hell of a lot nicer.

One egg should be enough for two people, though if you really like egg you might want to add another. Alternate the peas/sweetcorn with just about any other veg to suit your own taste, or whatever's in the fridge.

Mairin

cut a chicken breast down the centre and fold out into a butterfly shape . cover in clingfilm and roll out until flat and thin. Fry for about a 2 minutes both sides. leave to one side.

in the same pan heat 2 tbsp creme fraiche and 1 tbsp mustard per chicken breast, when bubbling add the chicken to coat. serve on noodles with broccoli.

Yummy, and I don't usually like mustard.

Tree

PIZZA
make about four of the small size they give you in a restaurant (havent a clue off hand)

450g flour
200ml water
teaspoon of thyme or basil or any other nice herb
bit of salt

mix dry ingredients, add water, should bind into a stretchy dough, cut into four balls, try to roll/stretch out thin,
i found toasting quickly on a hot floured frying pan helped them to stay where i wanted when topping them


can chopped tomatoes
garlic
small onion
chilli
various herbs
black pepper
fry onions garlic and chilli, lob int he rest, simmer and hey presto you have sauce


spread sauce on the base, top with your fav toppings mmm peperoni ham and onion, and then smother with mozzeralla AND cheddar (mozzeralla gives stretchy cheese and cheeder goes a nice brown colour)

lob in to a hot oven for fiftenn mins or so until you like thecolour of the cheese


enjoy!

is_that_so

Quick Risotto

Usually I start off with a vegetarian mix which is simple enough .

1 Onion
1 clove of Garlic
1-2 peppers
Stock Vegetable/Chicken
1-2 cups of Rice -Long Grain/Brown
Salt and pepper
Oregano and Basil
1-2 Bay leaves


Chop up onion and garlic and fry in saucepan. Add pepper.
Add in salt, pepper, herbs and stock. Add rice. Cook for 15-25 (depending on type of rice) minutes or until reduced. Enjoy

Variations

Carrots, peas (I like them myself) and any other veg you might fancy-although would pass on lentils as they get too mushy too quickly .

Chicken

Add this with the vegetables

Tuna(which is interesting).

Add it after the liquid has been added.

If using these two then use chicken stock.

Blub2k4

I've put this one up before but it was pre recipes forum, so here goes again.

Ingred:
Pasta, preferably spaghetti.
Fresh or dried chilis, fresh are better.
Lots of garlic, I normally chop about a whole medium bulb.
Good olive oil
parmesan
Fresh chopped parsley.
Good fresh crusty bread, I find the self baked lidl or aldi rolls nice for this.

boil the pasta and drain when al dente.
Chop the garlic and the chili and add to about a cup of olive oil in the pan and fry gently for a little while, dont let the garlic get crispy, just cooked.
Throw in the drained pasta and toss that for a minute in the oil, garlic and chili mix.
Portion it out onto plates pouring the oil over too then put lots of parmesan and parsley on top.
Eat with the bread, using the bread to mop up the tasty oil.

Champion and an Italian classic.

Shabadu

I love that recipe; sometimes I throw some chicken livers into it too.

Blub2k4

I find that one of my easy-peasy essentials is a hand blender that fits straight into the pot so I can boil up anything I want and make a soup within minutes.
The latest soup that I made was a leek and sweet potato soup with sausages.
Basically I put some olive oil in the pot then added chopped leaks until they melted down then added 3-4 potatoes chopped and 3-4 sweet potatoes chopped then added 2 pints of M&S stock.
In the meantime I sliced and fried up a load of Hicks Moroccan Merguez sausages, you can get them in temple bar. When the soup was almost cooked I popped the blender in and blitzed then added the sausage meat and put a lid on and simmered for a few minutes, it was very nice.
Once you have one of these blenders and some stock you can make up a soup with literally anything that you have there that is going off or ready to be thrown out.
I sometimes like adding wholemeal bread before the blitz for a bit of thickening.

segadreamcast

Carbonara for one:

One chicken breast, coated with a little olive oil, thrown in the oven at 180c for 25 mins.
Grate some parmesan and combine with two eggs in a jug, ready to pour for later.
About 15 mins later, start heating some cream in a pot and put on the pasta. About 5 minutes later, throw some pre-sliced bacon pieces (available in M&S and other places, I'd bet) into a frying pan for about 6 mins, until cooked as desired. Alternatively you could do streaky bacon and cut it up - but this'll add to the mayhem in a few minutes, as it all gets rather frenzied...

Take out the chicken. Dice it quickly. Drain the pasta and return to the warm pot. Add the eggs and parmesan and mix. Then add the *heated* cream and continue to mix. Finally, throw the bacon in for one final mix. Serve immediately.

Mmm.

If cooking it for two, add another chicken breast and another egg - three eggs for two is plenty.

Frenzied, fun, fast and frickin tasty - the way food oughta be.

olaola

For tippy-top potato gratin - add nutmeg.
Deeeee-lish.

Perfect Basmati Rice..

1/2 cup pp.
Wash the rice well - until the water goes clear.
Then fill the pot until the water level is 1 inch over the TOP of the rice.
Which is roughly to your first knuckle on your index finger.
Cover and bring to the boil.
When it starts to bubble, take the lid off and evaporate
the water until you see 'holes' in the rice.
Make sure it does not go completely dry!!!!!!
Then turn the hob down to the lowest setting, put a sheet
of kitchen paper over the pot and secure it with a tightly
fitting lid.
Leave this for about 10 mins.
And voila! perfect fluffy basmati!

Sleepy

Alternative Egg Fried Rice Recipe (for 2 -4 depending on whether eating as a side or as a full meal):

Ingredients:
1 Onion
1 Red Pepper
2 Eggs
Rice
Soy Sauce
Sesame Oil

Put Rice on to boil

Add small amount of oil to wok and set on ring to heat up.

Beat two eggs and add to wok to make an omelette. Remove this and set aside.

Dice the onion and pepper while waiting for the rice. You can also dice the omelette at this juncture.

When the rice is cooked (leave it a little bit firm), drain it, add cold water to the pan and drain again. Repeat until rice is cold (this also removes some of the starch making the recipe healthier).

Add a drop of oil to the wok and throw in the onion and pepper with a dash of soy sauce. When these begin to brown start adding the rice handful at a time while stirring and adding soy sauce and sesame oil to taste. Stir fry for a couple of minutes before adding the diced omelette and after another minute or two, serve.

You can make a more substantial meal out of this by throwing in a thinly sliced chicken breast per person (brown before throwing in the pepper and onion). You'll never order fried rice from a take-away again!

d-arke

This is my fav and its so simple.

Boild some pasta, once boiled, drain and place back in the pot. Add a clump of butter/margarine (sorry, no good with measurements) say about twice as much as what you woud put on a slice of toast. Let it melt over all the pasta whilst on the cooker stiring quickly as the pasta will stick to the pot.

Once melted add in Plenty of grated cheese (with chopped onion/garlic as an extra option), and allow it to melt through the pasta.

Easy peasy, jack and squesey!!!

Enjoy!

PS. I wouldn't recommend eaten this too often!

The Hill Billy

A hearty German dinner for 4...

Ingredients
4 large pork steaks (or pork chops with as much fat removed as possible)
2 onions, sliced thinly
Olive oil
Butter
Dijon mustard (or a German senf if you can get it)
1 beef stock cube

Preparation
Cover each pork steak/chop in cling film & flatten with a rolling pin to approx 1 centimetre.
Grill the pork steaks well – around 8 to 12 mins depending on size.
When the steaks are ready, put in a warmed oven until ready to serve.
In a hot pan heat 1 tbsp of olive oil & a knob of butter.
Fry the onions on a high heat until the onions turn colour.
Add salt & pepper to taste, crumble in the beef stock cubes & stir through the onions.
Top up with boiling water until the onions are almost covered.
Allow the gravy to boil away & reduce down by a half.
To serve liberally spread Dijon mustard on each steak, top with the onion gravy so each steak is covered.
Serve with a mound of mashed potatoes on the side.
A bottle of pils or weissbier washes it down nicely.

lasair

here is my fav and goes down a treat at home...

Beehive Flapjacks...

usually makes 12-14

Ingredients:

200g Butter
200g Demerara Sugar (brown sugar)
200g Honey
400g Porridge Oats
50g nuts, fruit (optional)

Method:

1. Put butter, sugar and honey in a saucepan and heat, be sure to stir. The buttter should melt and the sugar dissolve to a creamy mixture.
2. Add the oats, fuirt and nuts, mix well.
3. Grease cake tin or baking tin and add mixture. Spread so its about 2cm thick, and smooth out.
4. Bake in oven at 180'C for 15-20 mins. atthis poin it should be golden on the edges and soft on the middle.
5. Allow to cool and then cut out into squares.

if you want to cover the top in chocloate just melt some and pour over when the flapjacks are cooled..


these are great to stop kids from eating chocolate and are healthy too.

Mr Magnolia

Ingredients:

1 Onion
1 clove of garlic
1 stick of lemon grass
1 tin of coconut milk
1.5ltrs water
1 chicken bullion (like chicken stock)
2 tablespoons of madras curry paste
1 tablespoon of sugar
1 tablespoon soy sauce
1 tablespoon fish sauce
4 small chicken breasts
Noodles (to taste).


Method:
1. Fry off finely chopped onion, garlic and whole lemon grass stick.
2. Add coconut milk, water and bullion, bring to boil.
3. In a separate bowl, mix curry paste, soy sauce, fish sauce and sugar.
4. Add above mixture to pot, simmer for 10 mins then remove whole lemon grass.
5. Add cooked diced chicken, bring back to boil/simmer.
6. At the last minute add cooked, cut noodles and serve

Serve with a crusty bread roll.

Serves 4. Will keep for a couple of days in the fridge (don't add the noodles until serving though)

It's a hot and spicy soup, especially good on a winters day

bonkey

Had some bream last night...here's what I did:

Whole fish, sliced open, stuffed with sage, lemon-thyme, garlic, salt and lime-juice.

Bung on BBQ for about 4 mins each side.

Serve.

Sometimes, its damned hard to beat simplicity.

Derek B

Beruthiel wrote:

Tagetelli with Smoked Salmon

ingred:
tagetelli
smoked salmon
pinch of nutmeg
fresh cream

boil the tagetelli to taste

chop smoked salmon into small, thin slices

put fresh cream into pan, add the smoked salmon and pinch of nutmeg, heat slowly and do not bring to boil
when the tagetelli is strained, drop sauce into the pasta, stir.
ready in 15mins and damn tastey.

I tried this last night and it worked out nicely. Cheers, I'll be adding that to my (miniscule) cooking repertoire.

DrP

Apologies in advance to those of you who have a problem with eating veal. Maybe try it out with some chicken fillet or pork fillet instead.

I'd serve this one with new potatoes, rice or chips

Veal stuffed peppers
Serves- 2

2 red peppers
2 veal escallops
4tblsp crème fraiche
6 sun-dried tomatoes (the ones in oil like you get in the market)
~16 button mushrooms
2tbls oil from the sun-dried tomatoes or olive oil
Salt and pepper to season

Preheat oven to 225oC.
Line a baking tin with baking parchment.
Half the peppers and deseed them.
Half the veal escallops and place a piece of veal into each pepper.
Season with salt
Chop the tomatoes and mix with the crème fraiche. Season with salt and pepper and divide between the peppers, covering the veal.
Clean and halt the mushrooms, toss in the oil, and arrange on top of the crème fraiche mix (drizzling with any left over oil)
Bake for 25mins.

cornbb

Fried whiting fillets.

Sprinkle some flour, black pepper and salt on a piece of newspaper or worksurface. Coat whiting fillets liberally on each side with this mixture. Boil some baby potatoes. Fry the fillets for 2-3 mins on each side, with an equal mixture of butter and olive oil, in a hot frying pan.

When the baby potatoes are done, drain them. Put a knob of butter and some rosemary in the saucepan with the spuds and swirl everything around for a few seconds. Squirt some lemon juice on the fish. Serve with steamed brocolli.

Asiaprod

Just found this forum which makes me very happy as I love food and cook a lot. Expect some Japanese/Asian recipes to start appearing soon. Would like to pass on one tip for making traditional pizza that I got strait from the horses mouth in Italy and it does make a big difference to the taste.

The Italian secret to good Pizza is to used tepid water, not hot or cold, to which you stir in one very large spoon of pure Virgin Olive Oil. Mix the flour and water together slowly and add yeast, roughly 7 grams of bread yeast for every 600 grams of sifted-flour. Pound out the dough and place into a bowl and cover with cling-film. Leave in a warm place for about 1 hours. I leave mine on the back of the TV. When you come back, you will have twice the amount of Pizza dough than when you started. The oil give the dough a great texture, keeps it from turning dry, and also helps the the pizza to cook more quickly and evenly.

deisemum

Very easy and the seeds are a good source of potassium, calcium and vitamins B and E, zinc to boost the immune system.

4 boneless chicken fillets (approx 600g)
2 tbsp sesame seeds
2 tbsp golden linseeds
3oz/75gms fresh breadcrumbs
2 tbsp ready-grated Parmesan cheese
2 medium eggs
2-3 tbsp sunflower oil

Rinse and pat dry chicken fillets and cut into long thin strips.
Mix together the seeds, breadcrumbs and cheese on a plate.
Put the eggs in a bowl, beat.
Dip the chicken strips into the egg, then roll in the breadcrumb mixture.
Heat a little of the oil in a non-stick pan and add as many chicken pieces as will fit in a single layer and fry for 6 - 7 minutes (depending on size) turning once or twice until golden brown. Remove from pan and keep warm, repeat for remainder of dippers.

They may be finished in the oven but reduce frying time

The Hill Billy

deisemum wrote:

Rinse and pat dry chicken fillets

This is no dig at you deisemum, & I am open to correction here...

The rinsing & drying of poultry products is frowned upon these days by "the food safety police" on the grounds that the splashes of water only spread bacteria further around your kitchen surfaces.

Fenian

This one can take abit of time (deboning the fish).

Remove bones from fish.
Chop very finely and add a pinch of salt ( or blitz for a few seconds).
Add sesame oil and cornflour (doesn't really matter how much, just not too much)
Then get the mixture, and throw it onto a table a few times (tenderizes the fish)
Add some chopped spring onion.
Make into balls.
Then steam for a few minutes. ( you can also deep fry if you want)

You can also chop up some prawns into chunks and stick a chunk onto the top of each ball. (doesn't work if deep frying).

Enjoy

glitter-bug

ok simple:

50g choc per person (best use dark choc)
1 egg per person

Melt choc over a bamberine (sp)
separate eggs and whisk whites until peaked
when choc is melted add egg yolks and softly fold into the egg whites
leave in the fridge for 1 hrs +

Yummmmyyy

Blub2k4

glitter-bug wrote:

Melt choc over a bamberine (sp)

Don't take this wrong, but it's a bain marie, or marys bath? Don't ask me why, but seeing how you knew your spelling was wrong I thought I'd fill you in.

Alun

It's a bain-marie (no s's). See http://en.wikipedia.org/wiki/Bain-marie.

Blub2k4

Alun wrote:

It's a bain-marie (no s's). See http://en.wikipedia.org/wiki/Bain-marie.

What was that ?
>.>
<.<

glitter-bug

i sayz it likes i see it!! god, just try the mousse, its good. Put it in a water bath if you must but you know what i mean!

InColorado

Easy and Delicious Pasta

Coat bottom of fry pan with Olive Oil.
Saute till almost crisp, small cut up pieces of Bacon (about two strips).
Saute till soft, red Onion slices.
When Bacon is Crisp, add a small handful of chopped up Ham Pieces or Sausage.
Add two Cloves of Garlic chopped saute briefly (i minute or so).
Add more Olive Oil if necessary to cover and coat.
Add Pasta, two servings portion, cooked al dente.
Stir and cover ingredients thoroughly.
Add a small jar of Bertoli's Fettucine Sauce.
Add chopped Parsley, grated pepper, and seasonings to taste.
So delicious....

If you make extra or have leftovers, it makes a great pasta pie leftover.

My first recipe to you from Colorado

Mackleton

Watched Ready Steady cook one day and caught this recipe, I had always microwaved scrambled eggs but holy moly i havn't looked back since, so rich and creamy....but I digress..

Ingred. For one, 10-15mins prep incl.

2 eggs
Milk,
butter,
salt & pepper
Extras of choice

Beat two eggs,
add pepper and salt to taste,
a dash of milk, about a third of a cup,
and you can chop up some tomato, chorizo sausage, peppers or whatever into the mix.
Melt a little butter in a pan and add mixture. Keep on a lowish heat to start and continue to stir until it starts to harden.
Dont let it dry out too much, take out when the egg is still slightly mushy coz the heat of the eggs means they will continue to cook themselves.
Add toast or watever and enjoy

elliebn

Not sure if anyone watches something for the weekend, but simon rimmer the resident chef had a quick and apparently delicious quick lasagne.

Make your usual bolognese type sauce. Put a layer of lasagne sheets in a greased oven dish. Put a third of your bolognese on top then instead of bechemal sauce he put cottage cheese, layer of lasagne, bolognese, cottage cheese until its all used up. top with grated cheddar or cheese of your choice and finish it in the oven for 45 mins to 1 hour.

Have put the link for the complete recipe at the bottom of this mail.

http://www.bbc.co.uk/food/recipes/database/simonrimmerslasagne_85084.shtml

loismustdie

4 potatoe
2 carrot
half parsnip
2 sticks celery
1 onion

put on pot of water to boil, add veg stock and basil and bayleaf.
then potatos, after 5 mins or so the rest of veg, liquidize when cooked

use natural yoghurt instead of cream if desired!

caffrey

blackened chicken fajitas:

2 chicken fillets
1/2 tsp cumin
1/2 tsp cayenne
1 tsp ground black pepper
1 tsp garlic powder
2 tsp paprika
2 tsp thyme
butter(enough to cover two fillets)
fajita stuff

mix herbs/spices
melt butter
dip chicken in butter then spice mix

heat a pan really really hot, cook chicken on each side for one minute only
then place in oven on dish at 190 for 10 mins

serve with tortillas/salsa/sour cream/cheese

also good is to cook an onion and pepper in the left over of the spices


I have almost perfected this, if i make it better i will post, as it is its great, watch out for the smoke, open a window. if this is liked i will post more. bit of an amateur at this stage.

~Leanne~

Ingredients:
1 Cuisine de France roll
Some garlic butter / spread
Tomato puree
Mozzeralla / chedder cheese
Sweetcorn
Strips of bacon / ham

1) Cut your roll in half. Butter lightly with garlic butter. Place under grill for less than a minute to let it melt in, then spread tomato puree over the garlic spread.

2) Sprinkle some mozzerala cheese or chedder if you prefer, add some strips of ham ( or for that bit more taste, quickly grill some bacon pieces instead), throw some sweetcorn over the ham and another sprinkle of cheese.

3) Place under grill until cheese is melted.

eh voila, a tasty snack or can be a side with some chips etc.

These can also be made in bulk and re-heated in the microwave later - great for parties!

Kell

Yum yum yum-

8x stalks celery chopped
2x Onions loosely chopped
6x cloves garlic finely chopped
100gm curley parsely finely chopped
1bottle white wine
1ltr fresh cream
Butter
Good sea salt
Pepper
60x mussels

Take one large pot and 3/4 fill with water. Throw in 4 stalks celery diced. Add in 2 onions lossely chopped. Bring to boil and add in mussels and cook to about 2 mins after opening. Remove mussels and cool.

Take another large pot. Add in enough butter to cover the bottom of pot and add in 2 onions and cook until until soft. *Add 2ltrs of the water you cooked the mussels in. Add in garlic, parsely and remainder of celery. Reduce to half. Add in wine. Reduce to half. Add in cream and reduce to half. Add salt and pepper to taste. I prefer shít loads of pepper.

Add mussels, heat and serve with white crusty bread with lashings of butter. serves four.

K-

*Or you could use a fish stock

busted flush

get some ham from a packet (dunnes stores have some real cheap stuff at the moment), then some bread again dunnes are great for a real cheap loaf!
then muster up some butter (or any kind of yellowy spreadable substance again dunnes have a huge varity) .apply the yellowy substance to the wet in date for one day bread and place 5 of the very wet slices of ham(imported from somewhere in belarussia). when finished this procedure apply a pinch or 4 of 6/5 year old salt and alakabam . a sandwich ala ham

neuro-praxis

busted flush wrote:

get some ham from a packet (dunnes stores have some real cheap stuff at the moment), then some bread again dunnes are great for a real cheap loaf!
then muster up some butter (or any kind of yellowy spreadable substance again dunnes have a huge varity) .apply the yellowy substance to the wet in date for one day bread and place 5 of the very wet slices of ham(imported from somewhere in belarussia). when finished this procedure apply a pinch or 4 of 6/5 year old salt and alakabam . a sandwich ala ham

What?

Mr Magnolia

Duck & Pineapple
1 Duck; 4 to 5 pounds
4 tablespoon Soy sauce
2 tablespoon Sherry
½ teaspoon Sugar
½ teaspoon Salt
1 Scallion stalk
1 Clove garlic
1 Or
2 slice Fresh ginger root (up to)
6 tablespoon Oil
½ cup Pineapple juice
2 ½ cup Water
4 slice Canned pineapple
1 tablespoon Cornstarch
3 tablespoon Water

1. Wipe duck inside and out with a damp cloth. Combine soy sauce, sherry, sugar and salt; rub mixture over duck inside and out. 2. Cut scallion stalk in 1/2-inch sections. Crush garlic. Mince ginger root. 3. Heat oil in a large heavy pan. Stir-fry scallion, garlic and ginger to soften slightly. Add duck and brown quickly on all sides. 4. Drain canned pineapple. Reserve juice and combine with water, then pour over duck. Top bird with pineapple slices. Bring to a boil, then simmer, covered, until done (about 1-1/2 hours). 5. Transfer duck to a serving platter, leaving liquids in pan. Cut each pineapple slice in four and arrange all decoratively on duck. 6. Reheat duck liquids. Meanwhile blend cornstarch and remaining cold water to a paste, then stir in to thicken duck liquids. Pour over duck and serve.

hullaballoo

Ingredients:
2 x Pitta Bread
1/2 tbsp tomato purée
2 tsp olive oil
Pinch of mixed herbs
Black pepper
Cheese (I used cheddar)

Toppings:
Whatever you like. I used salami.


Method:
1. Mix the olive oil and tomato purée well. (I don't like too much purée, and I don't like it too strong - hence the oil. However, if you like more, or like it stronger, you can adjust here.) Spread the mixture on the pitta bread.

2. Sprinkle with mixed herbs and a squeeze or two of black pepper.

3. Grate cheese on top, and add your toppings.

4. Place in oven (Conventional: 220'C, 425'F, Fan: 200'C, Gas: 7) for approx 7-8 mins or until crispy around the edges.

Let me know if there are any tips to make this better!