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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Thread: Cooking Tips
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31-07-2018 05:55 PM #151
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31-07-2018 11:27 PM #152This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 06:23 AM #153
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Im also trying to cut red meat and bread from.my diet as much as possible
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01-08-2018 07:19 AM #154This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 07:21 AM #155This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 07:58 AM #156
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01-08-2018 09:24 AM #158
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01-08-2018 09:35 AM #160This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 10:43 AM #161This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 11:26 AM #162
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01-08-2018 11:51 AM #164
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.PERSEVERE
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01-08-2018 12:09 PM #165This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 04:01 PM #166This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 04:21 PM #167
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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.
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01-08-2018 06:34 PM #168This quote is hidden because you are ignoring this member. Show Quote
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01-08-2018 08:03 PM #169This quote is hidden because you are ignoring this member. Show Quote
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.
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06-08-2018 10:06 AM #171This quote is hidden because you are ignoring this member. Show Quote
Absolutely delicious.
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06-08-2018 04:15 PM #172This quote is hidden because you are ignoring this member. Show Quote
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06-08-2018 10:53 PM #173
Just discovered this thread tonight, great tips
Don’t 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 I’ve made in a long time was a slow cooker, so many things you can make and it’s 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 doesn’t have much time to cook.
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07-08-2018 06:35 AM #174
Not a tip as such but has anyone tried Hayward’s Hot and Spicy pickled onions? Not for the faint hearted I can tell you.
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07-08-2018 07:55 AM #175
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07-08-2018 07:56 AM #176This quote is hidden because you are ignoring this member. Show Quote
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12-08-2018 07:04 PM #177
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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15-08-2018 06:48 AM #178
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Here’s 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.
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15-08-2018 08:49 AM #179This quote is hidden because you are ignoring this member. Show Quote
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15-08-2018 08:52 AM #180This quote is hidden because you are ignoring this member. Show Quote
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