Sharing Recipes

Great thread, excellent balance between the acidity of humour and the warmth of decent recipes.

So what wine do you recommend then for the thread?

The Aloo Gobi That sounds very tasty. What about quantities of spices? 1 Tbsp vs. 1 Tsp makes a difference in flavour. What sprouts? bean?

So nice to read all this when all i can afford right now is beans on toast and frosties :(

Hi man!
OK, I would use about two dessertspoons of Masala for one cauliflower/2lbs spuds. About two teaspoons each of turmeric, cumin and coriander. Chili powder is a personal thing, I use about a teaspoon.

By sprouts I mean Brussels Sprouts.

Hope you try it, you won't regret it. 1/2 an hour to make. Chapattis are an art but you can buy ready mades that are OK ish.

So nice to read all this when all i can afford right now is beans on toast and frosties :(

That sounds like a terrible combination. :P

So nice to read all this when all i can afford right now is beans on toast and frosties :(

xmas lasagna coming your way ;] x

Spicy Bean **Burgers:

**ingredients

[] 1 (16 ounce) can kidney beans, drained and rinsed and warmed until soft.
[] 1 green bell pepper, (blistered under grill, whole)
[]1 red bell pepper, (blistered under grill, whole)
[]0.25 tin of sweetcorn
[]0.5 large red onion, cut into wedges
[] 4 cloves garlic, peeled
[] 1 egg
[] 8 g chili powder
[] 6 g cumin
[] 5 ml Thai chili sauce or hot sauce
[*] 55 g bread crumbs

                                                                                                                                                             **                     DIRECTIONS**

[] Preheat grill for high heat, and lightly oil a sheet of aluminum foil.
[] In a medium bowl, mash beans with a fork until thick and pasty.
[] In a food processor, finely chop bell peppers, onion, and garlic. Then stir into mashed beans and add sweetcorn.
[] In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
[] Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
[] Place patties on foil, and grill about 8 minutes on each side. (can also be shallow fried)

Im going to make these on the weekend,sounds delish!

I've been typing some recipes up for my lady's sis back in Oz. Here's one of my faves, just like my mum makes. Kind of, I've tweaked it but it's still super-authentic. Suitable for veggies.

Tortilla Española... Like what teenslain's mum makes...

• Enough potatoes to almost fill your largest frying pan (peeled, well rinsed and cut into a small dice)
  
• 1 onion (finely sliced)
  
• 1 clove of garlic (sliced)
  
• 6 free range eggs
  
• Olive oil
  
• Salt and pepper to taste
  
  

Parboil your diced potatoes, four to five minutes should do it. Drain thoroughly.

Heat your frying pan. Once the olive oil is hot add the garlic and fry for 10-15 seconds then remove from the pan. Don't burn the garlic, fucktards. You just wanna flavour the oil. Add the potatoes and fry 'til they're almost soft, then add the sliced onion. By the time the onion has cooked the potatoes should be ready.

Beat the eggs in a bowl and season well with salt and pepper. Remove the potato and onion mixture from the pan and add to the egg mixture. Coat all the potatoes and onions in the egg thoroughly and leave to stand for a minute or two.

Wipe your frying pan clean and put back on the stove adding just a little oil. Return the potato/onion/egg mixture to the pan and fry very gently making sure that you have levelled the mixture in the pan.

Once the underside has cooked take a plate larger than your frying pan and turn the tortilla onto it. Slide the tortilla very carefully back into the pan to cook the other side. At this point you can tuck the edges of the tortilla into the sides of the pan with a spatula. Fry gently ‘til the egg has cooked.

Serve hot or leave to cool and serve at room temperature (my preference). Really good with a tomato, watercress and red onion salad drizzled with some good olive oil and lemon juice...

I've been typing some recipes up for my lady's sis back in Oz. Here's one of my faves, just like my mum makes. Kind of, I've tweaked it but it's still super-authentic. Suitable for veggies.

Tortilla Española... Like what teenslain's mum makes...

• Enough potatoes to almost fill your largest frying pan (peeled, well rinsed and cut into a small dice)
  
• 1 onion (finely sliced)
  
• 1 clove of garlic (sliced)
  
• 6 free range eggs
  
• Olive oil
  
• Salt and pepper to taste
  
  

Parboil your diced potatoes, four to five minutes should do it. Drain thoroughly.

Heat your frying pan. Once the olive oil is hot add the garlic and fry for 10-15 seconds then remove from the pan. Don't burn the garlic, fucktards. You just wanna flavour the oil. Add the potatoes and fry 'til they're almost soft, then add the sliced onion. By the time the onion has cooked the potatoes should be ready.

Beat the eggs in a bowl and season well with salt and pepper. Remove the potato and onion mixture from the pan and add to the egg mixture. Coat all the potatoes and onions in the egg thoroughly and leave to stand for a minute or two.

Wipe your frying pan clean and put back on the stove adding just a little oil. Return the potato/onion/egg mixture to the pan and fry very gently making sure that you have levelled the mixture in the pan.

Once the underside has cooked take a plate larger than your frying pan and turn the tortilla onto it. Slide the tortilla very carefully back into the pan to cook the other side. At this point you can tuck the edges of the tortilla into the sides of the pan with a spatula. Fry gently ‘til the egg has cooked.

Serve hot or leave to cool and serve at room temperature (my preference). Really good with a tomato, watercress and red onion salad drizzled with some good olive oil and lemon juice...

teenslain's easy rice an’ peas

• 1 cup of basmati rice (washed and rinsed thoroughly in cold water ‘til the water runs clear then soaked in cold water for a further 20 mins)
  
• 1 can of coconut milk
  
• 1 can of rinsed gungo peas (or red kidney beans)
  
• 1 whole scotch bonnet pepper (or two birdseye chillis)
  
• A few sprigs of fresh thyme
  
• 1 large clove of garlic (chopped finely)
  
• Spring onions (2-3 chopped finely)
  
• Salt and pepper to taste
  
  

Add all the ingredients to a sauce pan then top up with water so that all the ingredients are covered by about an inch of liquid.

Bring to a gentle boil then cover and place on a very low simmer for ten minutes. After 10 minutes turn off the heat and leave covered for another 10 minutes. Remove the scotch bonnet pepper and sprigs of thyme and serve hot. I always east this with jerk chicken and a pumpkin curry. Delish and veggie/vegan friendly!

xmas lasagna coming your way ;] x

Nice...i'll light the candles!
And i still don't see how ya gonna make it without cheese?
x

oh...and thank you..:)

Don't burn the garlic, fucktards.

Ha ha ha ha ha ha ha! That made me laugh really hard.

Have you been reading Antony Bourdain again?

How ya gonna post that?...:)
And i still don't see how ya gonna make it without cheese?
x

oh...and thank you..:)

you love my meals on wheels ;]

.

So nice to read all this when all i can afford right now is beans on toast and frosties :(

Personally I'm currently on the Pot Noodle, Corn Flake diet due to lack of funds.

This thread is crying out for new life, Well.... at least kept respectfully alive in the name of damn good food! I think that any further recipes must be given "Bike" related names from now on. Such as "Elguapo's 3 Cog ring of fire chilli" (doesn't exist..Yet). So Here is my first,

Shitty Bottom Bracket Oatmeal Raisin Cookies. Mmmmmmmm!

Serves 4; Prep time: 40 minutes; Total time: 40 minutes

1 1/2 cups all-purpose flour (spooned and leveled)

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter (room temperature)

3/4 cup packed light-brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 1/2 cups rolled oats

2 cups raisins

1 cup sweetened shredded coconut

  1.   Preheat oven to 350°. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2.   Mix, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Add oats, raisins, and coconut; beat just until combined.

  3.   Drop level 1/4-cup measures of dough, 1 1/2 inches apart, onto baking sheets.

  4.   Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to a wire rack to cool completely. You can also freeze unbaked cookies and bake them later. Place unbaked cookies on baking sheet and freeze until firm, about 30 minutes. Transfer to resealable plastic bags (label and date); keep up to 6 months. Bake as many as you need (without thawing); place 1 1/2 inches apart on a baking sheet. Bake 20 to 25 minutes.

Seriously though, make these cookies!

Tortilla Española... Like what teenslain's mum makes...

My FAVORITE f'in tapas!! Thank you for relaying this recipe in English! Bullying through Spanish and metric measuring was too much for me.

Bump!

Anyhone ever made farinata? It's a chickpea pancake that's baked, comes from Liguria. We got any Liguriese (?) in the house?

I've been craving it.

Spurred by Valentine Warner last night, Broad Bean Dip.

Blanch 10-12 pods worth of broad beans (taken out of the pod obvs). Chuck in a blender with 3 dollops of creme fraiche, a dash of wine vinegar, 1/2 teaspoon of mustard and a clove of garlic.

Blend and serve as a dip. Tasty.

The man Warner is right, Broad Beans are tasty.

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

^ for you tart lovers.

Anyone have a decent vegetarian meatball recipe?

chickpeas = death for me.
and regular peas.
and lentils.

In fact most pulses - though strangely the protein that actually ruins me (it really does) is removed during the cooking process used for "Baked Beans" - so they're fine... score..

Recipes... Perhaps a little early in the year, I'd wait a couple of weeks until perhaps mid August until the vegetables are spot on for this purpose when this ratatouille is shit hot. The thing with ratatouille is that you need to be extra careful not to stew it in too much liquid otherwise the flavours merge into one instead of complimenting one another. If you've got the patience and the space then try cooking all the vegetables separately and only combine them at the end.

Ingredients (enough to make four starters)

olive oil
4 good sized cloves of garlic, chopped as finely as you can.
equal measures of four vegetables (I use four not the traditional five simply as there are only four hobs on most ovens so if I'm cooking them separately it makes sense..)
about 250g aubergine, cut into cubes
about 250g small courgettes, sliced about 1cm thick
about 250g really sweet cherry tomatoes, left whole
about 250g red and white onions, i slice mine into chunky wedges. (worth substituting with shallots sometimes)
a few basil leaves ripped up
good salt and freshly milled pepper

Put a small pan over a medium heat on each hob and cover the base of each with a splash of nice olive oil. Add a quarter of the diced garlic to each pan, and one of the four vegetables - do the aubergine first as it takes longest.
Cook the courgettes until just reaching tender, then whack up the heat a little to brown them lightly. the aubergine, when finished, should be completely soft and tender verging on creamy. tomatoes should be wrinkled and sweet but still just about holding their shape. And the onions should be soft, sweet and lightly caramelised. season them all towards the end of cooking and remove each pan from the heat using your own judgement. When all the vegetables are ready, toss them gently together in a large pan and heat through for a few minutes, then add the torn basil leaves and continue to toss and heat until the basil leaves start looking much darker and more moist.
serve hot or cold with a few slices of proper bruschetta

http://leitesculinaria.com/7759/recipes-portuguese-custard-tarts-pasteis-de-nata.html

^ for you tart lovers.

these things are amazing. only recently discovered at a café outside my work in Fakenwell.
ridiculously tasty.

these things are amazing. only recently discovered at a café outside my work in Fakenwell.
ridiculously tasty.

:D Try it with a bit of cinnamon.

I cant eat them because I'm allergic to eggs, but everyone I know who has tried them, loves them!
If you're ever in Golbourne Road may I recommend Lisboa café? It can be rather busy, but there's an amazing selection of cakes and sandwiches, and you're allowed to take home a selection and they bake theirs fresh everyday with a downstairs kitchen!
(Some cafés get theirs delivered and not always nesscairly fresh)

I guess that's a no to my farinata question. Guess I'll just have to try and make some, see what happens.

Anyone have a decent vegetarian meatball recipe?

Is this some kind of omnivore joke?

And now I'm going to have some Broa (cornbread!) nom nom, I can find the recipe if anyone wants it. :) I think ive posted it at least twice in other threads though..