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Thread: Cooking Tips

  1. #151
    I made sweet potato and chickpea fritters for tea tonight. Really nice and simple. Served with a greek yoghurt dip. There's some left ill take to work for tea tomorrow and eat cold.


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  3. #152
    @hibs.net private member MagicSwirlingShip's Avatar
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    Quote Originally Posted by Mrs. S View Post
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    I made sweet potato and chickpea fritters for tea tonight. Really nice and simple. Served with a greek yoghurt dip. There's some left ill take to work for tea tomorrow and eat cold.
    They sound great, been trying to avoid meat midweek so these would be a welcome addition to my recipe book. How does one go about fashioning such delghts Mrs S?

  4. #153
    Quote Originally Posted by MagicSwirlingShip View Post
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    They sound great, been trying to avoid meat midweek so these would be a welcome addition to my recipe book. How does one go about fashioning such delghts Mrs S?
    I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

    Im also trying to cut red meat and bread from.my diet as much as possible

  5. #154
    Coaching Staff HUTCHYHIBBY's Avatar
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    Quote Originally Posted by Mrs. S View Post
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    I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

    Im also trying to cut red meat and bread from.my diet as much as possible
    total fage?

  6. #155
    @hibs.net private member MagicSwirlingShip's Avatar
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    Quote Originally Posted by Mrs. S View Post
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    I mashed a tin of chickpeas, grated a large sweet potato in a bowl with about 30g of panka breadcrumbs, a bit of chopped onion, some paprika ,salt and pepper and added an egg to bind. That made about 7 fritters which i fried in a little oil and served with total fage. You could add any flavourings. I think the recipe had cumin and garlic but i didn't have any. The kids had greek yoghurt with it, my oldest sorted that so im not sure but i think it may have had mint in it

    Im also trying to cut red meat and bread from.my diet as much as possible
    Awesome, have saved this for later this week - thank you!

  7. #156
    Quote Originally Posted by HUTCHYHIBBY View Post
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    total fage?
    Its greek yoghurt but i like it better than normal stuff. Its also really nice mixed with grated cheese and spread on toast before grilling

  8. #157
    Coaching Staff HUTCHYHIBBY's Avatar
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    Every days a school day! Thought it was a predictive text error. :-)

  9. #158
    Quote Originally Posted by HUTCHYHIBBY View Post
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    Every days a school day! Thought it was a predictive text error. :-)
    I turned predictive text off after i told a woman her nine year old was heterosexual

  10. #159
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    Very good! :-)

  11. #160
    Quote Originally Posted by HUTCHYHIBBY View Post
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    total fage?
    Fage is the name of the Greek yoghurt maker and you know you're getting the right stuff with them.

  12. #161
    Quote Originally Posted by Mrs. S View Post
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    Its greek yoghurt but i like it better than normal stuff. Its also really nice mixed with grated cheese and spread on toast before grilling
    It's superb but make sure you get the proper 5% fat one.Tthey also do a 0% fat free which I bought by accident the other day. Yeuch.

  13. #162
    Quote Originally Posted by JeMeSouviens View Post
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    It's superb but make sure you get the proper 5% fat one.Tthey also do a 0% fat free which I bought by accident the other day. Yeuch.
    Im a woman! Constantly on a diet!

  14. #163
    Coaching Staff Smartie's Avatar
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    5% fat isn't all that bad surely?

  15. #164
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    I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

    I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.
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  16. #165
    Quote Originally Posted by Mrs. S View Post
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    Im a woman! Constantly on a diet!
    Some things are worth the calories.

  17. #166
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    Quote Originally Posted by Craig_HFC View Post
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    I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

    I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.
    I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!

  18. #167
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    Quote Originally Posted by speedy_gonzales View Post
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    I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!

    I have heard of this before.

    It was in the days before refrigeration. The milk would soften the high taste of the meat.

    Now it is not done, to the best of my knowledge.

  19. #168
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    Quote Originally Posted by speedy_gonzales View Post
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    I have a tiny bit Italian heritage (12.5%), some folk in my family cook off their minced beef in milk before adding to the Ragu (discard milk),,,, sounds rank but it's actually alright!?!
    The milk or any dairy is supposed to reduce the acidic bite of alcohol (red wine) in the recipe.
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  20. #169
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    Quote Originally Posted by Craig_HFC View Post
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    I made Bolognese from scratch for the first time yesterday and it was absolutely banging, if I say so myself.

    I browned beef mince in some olive oil, transferred it to a bowl & fried some diced onion, carrot & celery in the same pan for a few minutes before adding crushed garlic, oregano, tomato puree & red wine and let it reduce. Then added a can of chopped tomatoes, a beef stock cube, a splash of milk, a splash of Worcestershire sauce & the mince and let it simmer for a couple of hours.
    Sounds great!!

    In Italy the sauce is called ragu (not the German crap you get in the supermarket).

    Mine is cooked really slowly with rosemary and a mix of pork and beef. No stock required.

  21. #170
    @hibs.net private member Lancs Harp's Avatar
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    and I thought you lot lived off deep fried mars bars

  22. #171
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    Quote Originally Posted by Lancs Harp View Post
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    and I thought you lot lived off deep fried mars bars
    Deep fried Mars bar, sliced banana, vanilla ice cream.

    Absolutely delicious.

  23. #172
    Quote Originally Posted by Smartie View Post
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    Deep fried Mars bar, sliced banana, vanilla ice cream.

    Absolutely delicious.
    Had a Scottish affogato in the Leith depot before. Deep fried mars bar, vanilla ice cream, shot of buckfast on top. Was really nice.

  24. #173
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    Just discovered this thread tonight, great tips

    Donít know if anyone else finds it a pain chopping up butternut squash for soups/ casseroles etc but recently found aldi do frozen bags of chopped butternut squash for about 70p, saves the effort trying to skin and cut them!

    Also best purchase Iíve made in a long time was a slow cooker, so many things you can make and itís great throwing the ingredients in leaving it on low for the day and coming home from work to your dinner ready. Would recommend to anyone whose out most the day and doesnít have much time to cook.


    Sent from my iPhone using Tapatalk

  25. #174
    @hibs.net private member Scouse Hibby's Avatar
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    Not a tip as such but has anyone tried Haywardís Hot and Spicy pickled onions? Not for the faint hearted I can tell you.
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  26. #175
    Quote Originally Posted by Scouse Hibby View Post
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    Not a tip as such but has anyone tried Haywardís Hot and Spicy pickled onions? Not for the faint hearted I can tell you.
    Love those pickles. Last time I reused the vinegar for pickling boiled eggs.

  27. #176
    Coaching Staff HUTCHYHIBBY's Avatar
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    Quote Originally Posted by Scouse Hibby View Post
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    Not a tip as such but has anyone tried Haywardís Hot and Spicy pickled onions? Not for the faint hearted I can tell you.
    Aye, very good. Can understand why they wouldn't be to everyones liking though.

  28. #177
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    Do yourself a favour and get a cheap paella dish. They're less than twenty quid, bought one when I was in Barcelona for Primavera Sound festival early in the year and use it twice a week.

    Dice and fry off some chicken thigh in it and add some runner beans, cut into dices again. You can add a little fennel, mushroom, onion or whatever takes your fancy. Adding some rabbit or pork shoulder to the chicken is even better.

    Add some paella seasoning (I'll make my own if it's a Sunday tea but you can get some reaonable stuff in a packet tbh), a decent amount of chicken stock (I use it cold) - halfway to two thirds of the way up the dish, stir and cook at a medium low heat, covered, for fifteen minutes. Add some raw, shell on prawns around the outside (add clams, mussels or squid if going for a fancy one), some thin slices of red pepper and cook covered for six or seven minutes untill they're cooked.

    If there's still a fair amount of sauce on the go, cook for a couple of minutes at a higher heat. Never stir the rice once you've started to cook it as you'll **** it up.

    Really, really easy tea but super tasty and something I regularly go back to. Impresses the other half, impresses friends if they're round. Looks great if you take the dish through to dish up.
    Last edited by Northernhibee; 12-08-2018 at 07:06 PM.


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  29. #178
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    Hereís my little input: Cannellini bean mash. Drain a tin of Cannellini beans and set aside. Put a small amount of olive oil in a pan and when hot add in sliced garlic ( not chopped as it will go bitter) fry for a couple of minutes then add the beans. Keep stirring, keep stirring and the beans will soften, add some dried chillies, keep stirring until the beans turn to mash. If the beans thicken too much add a little hot water from kettle.Serve with crispy skin Sea-Bass and some roasted small tomatoes.
    Thanks to Gino Di Campo!
    Last edited by HibbyDave; 15-08-2018 at 06:53 AM.

  30. #179
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    Quote Originally Posted by Colr View Post
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    Sounds great!!

    In Italy the sauce is called ragu (not the German crap you get in the supermarket).

    Mine is cooked really slowly with rosemary and a mix of pork and beef. No stock required.
    And if you're going to do the hardcore full version you also add in some finely chopped chicken livers...

  31. #180
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    Quote Originally Posted by Hannah_hfc View Post
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    Just discovered this thread tonight, great tips

    Donít know if anyone else finds it a pain chopping up butternut squash for soups/ casseroles etc but recently found aldi do frozen bags of chopped butternut squash for about 70p, saves the effort trying to skin and cut them!

    Also best purchase Iíve made in a long time was a slow cooker, so many things you can make and itís great throwing the ingredients in leaving it on low for the day and coming home from work to your dinner ready. Would recommend to anyone whose out most the day and doesnít have much time to cook.


    Sent from my iPhone using Tapatalk
    I've had a slow cooker for ages but only really started using it in the last few months because me and the other half arrive home at different (quite late) times and then the kids have a variety of clubs and other activities which means we're generally all over the place with little time. What I'd be very grateful for is any slow cooker recipes that people have tried and liked. I can find plenty of recipes out there but the trial and error can be patchy.

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