🍴 Gorgeous recipes

:fork_and_knife: Gorgeous recipes
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#1

TABBOULEH

Lebanese food is the best in the world…

Anyone else have amazing recipes to share?


#2

Pickle & butter on toast. The secret is to let the toast cool first Lou & then apply the pickle!! :cool:


#3

One cucumber

Big pot of Greek yoghurt

4-5 cloves of garlic

salt

olive oil

grate cucumber

squeeze out as much of the water as possible

Add to bowl with yoghurt and grated garlic

add pinch of salt

add big glue of olive oil

stir together

Cover and put in fridge

when serving drizzle extra virgin oil on it add olive

Voila tzatziki!!!


#4

That looks good, but wow it’s a lot of garlic!


#5

Salame al cioccolato - sort of an after dinner chocolate.

Ingredients:

50g of split blanched almonds

20 petit Beurre biscuits / Amaretti biscuits

225g of plain chocolate, broken into small pieces

175g of unsalted butter, cut into small pieces

45 ml of almond-flavour liqueur or brandy

1 egg yolk

25g ground almonds

Spread the blanched almonds out evenly in a grill pan and toast under a moderate grill for a few minutes until evenly browned. Shake the pan frequently so that the almonds don’t burn.

Transfer the nuts into a grinder / food processor and work until finely ground.

Put the biscuits in a heavy bowl and crush roughly with the end of a rolling pin. Take out a handful of the crushed biscuits and set aside.

Put the chocolate pieces, butter and liqueur in a large heatproof bowl standing over a pan of gently simmering water. Heat gently until melted, stirring occasionally to combine the ingredients.

Pour the melted chocolate mixture into the bowl of crushed biscuits. Add the toasted nuts and egg yolk and mix well to combine. Leave in a cool place for about an hour to firm up.

Turn the mixture out on to a large sheet of lightly buttered foil. With a palette knife and your hands, shape into a sausage about 9 inches long, with tapered ends. Wrap in foil and freeze for about 4 hours until mixture is solid.

Crush the reserved biscuits very finely to a powder in an electric blender or food processor then mix with the ground almonds.

Unwrap the ‘salami’ and roll in the powder until evenly coated. Leave to stand for an hour before serving.


#6

Leeks, chicken and gammon

4 Leeks softened,

Leftover chicken and gammon

couple of spuds

creme fraiche

salt/pepper

chicken stock

knob of butter

A beautiful simple dish that can be a pie or a thick soup, I like cooking and I especially like cooking from leftovers, God knows why, just feels right.


#7

Pasta and Peas:

Boil water with dash of olive oil. Add farfalle.

Chop 4 or 5 rashers of bacon. Fry. Add two finely chopped cloves of garlic. Fry. Add a large pot of double cream.

Add a generous couple of handfuls of frozen peas.

Add a big pile of freshly grated parmesan.

Cook on lowest heat…

Drain pasta when al dente. Bung it in the sauce, mix and cook for a minute.

Serve with a drizzle of extra virgin olive oil and a big handful of ripped basil leaves.


#8

Mustard chicken:

1 corn fed chicken, cut into portions and browned.

Add one large (170g) pot of colmans english mustard.

Add 1 tablespoon of sugar.

Add 1 can of lager.

Chuck in an onion , pepper, leeks whatever if you want.

Cook in the oven for an hour or so.

Eat with french bread.


#9

Top topic! Here’s a couple…

Braised squid with aubergines

1 kg squid

2 onions

2 celery ribs (optional - I often leave them out)

6 cloves garlic

1-2 tsp cumin

1 bottle tomato passata

half a bottle white wine

3 large aubergines

olive oil

Clean and cut the squid into bite-sized pieces and sear in a frying pan with very hot olive oil. Remove. Slice the onions, celery and garlic, and stew, using the same oil, in a heavy casserole. Add the cumin, squid, tomatoes and white wine and bring to a simmer. Season well, cover and place in a low oven (170C/gas mark 3) for half an hour.

Cut the aubergines into chunks 2cm square. In a very hot pan with plenty of oil, brown the pieces on all sides. Add them to the squid after its first half-hour in the oven, add a little water if the stew is getting dry, and return to the oven for another 20 minutes. The aubergine should then have almost disintegrated and the squid be meltingly tender; if this is not the case, let it cook some more.

Serve in bowls with lots of crusty bread to mop it up with.

Liver and mushrooms in a creamy tomato sauce

400g pig’s liver, cut into bite-sized pieces

250g chestnut mushrooms, sliced

One onion, not too large, sliced

Few cloves garlic, crushed

One tin chopped tomatoes

200-250ml double cream (I use extra thick)

About ¼ - ½ nutmeg

½ teaspoon turmeric

Tabasco, salt and pepper to taste

Sunflower or groundnut oil

Fry the onions in a frying pan on a medium heat till softened. Add the mushrooms, stir and fry till softened. Add the garlic and fry for a couple more minutes. Add the tomatoes, then grate the nutmeg over, add the turmeric and Tabasco, season well. Stir well, simmer for about 15 minutes after which the sauce should be reasonably reduced.

Add the liver, stir again and simmer for 5-10 minutes. Add the cream, stir well and simmer for about five minutes. The liver should be cooked but still soft and pink on the inside.

Serve with boiled rice.


#10

Guys, guys, you will be swopping baking recipes too soon. Man up!


#11

Papsweb only has modern men, oldgit.


#12

390g Nature’s Finest Juicy Mandarin in Juice

1 x Rolo dessert pot (70g)

6 x Carrots

570g Heinz Tomato Ketchup

Half Loaf Brown Bread (stale)

500g Clover spread

3 x Tomato

2pts Milk

Various x Beers & Ciders

1 x Dairylea Lunchables Snack Pack (Ham)


That’s what I’ve got in my fridge. What can I make with this pls?


#13

It’s gotta be cheat’s pizza. You got any dried oregano in the cupboard? Do you have a grill?


#14

Okay I will join in. Take 500 grms of mince, a splash of olive oil and brown in a pan. Take a Discovery Chilli jar and sprinkle the spices over the meat whilst browning. When the meat has browned pour in the source and the required amount of water. Bring to boil. Simmer for 30 mins. Serve with rice and soured cream. See, I can do modern!


#15

Drink all beer and cider, kill off beer munchies with dairylea and ketchup on toast, add pepper to taste


#16

Vietnamese pork kebabs:

One for the BBQ:

1 boned shoulder of pork, sliced finely (to put on skewers)

In your blender/multi chef thingy finely chop 5 stalks of lemon grass, 3 cloves of garlic, 4 large shallots.

Add 4 tablespoons of soy sauce, 2 tablespoons fish sauce, 2 tablespoons sugar, + salt pepper and msg if you don’t mind it.

Marinade pork in this overnight then thread on pre soaked wooden skewers, mashing into sausage shapes on the skewer.

BBQ over very hot coals.

Take a while to make but you will want to eat them at every bbq.


#17

Originally posted by @Coxford_lou

You got any dried oregano in the cupboard?

yeah i keep that next to the truffles and organic coconut butter


#18

Originally posted by @Bearsy

Originally posted by @Coxford_lou

You got any dried oregano in the cupboard?

yeah i keep that next to the truffles and organic coconut butter

Oh come on…it’s not like I asked for fresh herbs - was lowering expectations already! :wink:


#19

Go lower!

I refuse to cook anything that takes longer to prepare than it does to eat. I leave actual chef-ing to the Professionals!


#20

Good thread!

A basic pesto. Serves two*

You’ll need a jug type blender. Put in:

All the leaves from two medium sized basil plants

Half a block of grated Parmesan

Half a small packet of pine nuts

Bit of sea salt

Couple of crushed garlic cloves

About 100-150ml of decent olive oil.

Whizz it in the blender, if it’s not turning into a smooth paste, stick some more olive oil in

Cook about 400-500g of Spaghetti, drain, mix with the pesto and serve

* Two adult humans with good appetites, not, as in most cookbooks, two anorexic dwarves who are a bit off their food at the moment