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Hodders

Hodders

Hodders

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Joined
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I do all the cooking at home and I get bored of cooking the same things so I thought that we could have a recipe thread to give each other ideas for new dishes....

OK - here's one of my favourites:

Chicken with Sun dried tomatoes and Feta.

Ingredients:

Chicken breast fillets
Butter
Sun dried tomatoes
Feta cheese
Oregano

Put some butter in a frying pan and on a low to medium heat add some herbs (oregano is my fave) and a couple of chicken breasts. Add some chopped sun dried tomatoes.

Cook gently to keep the breasts tender and moist. After about 15 minutes check the chicken. If cooked then add the crumbled feta and place under a grill until the feta is just going brown.

Server with a green salad and some ciabatta bread.

Who's next !
 
cripsy belly pork

buy a nice slab or roll of belly pork , about 1kg

if rolled then remove the string and unroll and flatten

score the fat with a sharp knife about 1cm apart

rub in some salt and about 1 tbsp of olive oil

place on a trivet or some half onions in a caserole dish

cook for 2.5hrs on gas 3 , then turn up to gas 6 or 7 for 1/2 hr - done



eat with you fave veg :)
 
one of my favourites: sausage casserole (sort of)

- loads of onions - chopped finely, i mean loads though 10 medium size i use!
- decent sausages - 6 is good
- decent bacon - whole packet, streaky preferably
- mushrooms - loads
- garlic - depends on preference, i go for 2 cloves generally
- smooth french mustard - 1 teaspoon
- red wine - 300ml
- stock (either chicken, beef, veg - works best with beef i think) - 300ml
- cornflower (for thickening purposes)
- fresh thyme
- seasoning

preparation takes a bit of time but it's worth it. firstly, brown the sausages in a little oil and then remove from the pan. chop all the onions nice and fine and stick them in the same pan you browned the sausages in, with a little more oil if necessary. you want to really soften and evenutally caramelise the onions, i soften them with the lid on for about 10 minutes, then remove the lid and begin to caramelise them - i then stick the browned sausages back in.

next i add the garlic, bacon and mushrooms and cook for a further 4 minutes or so. prepare the wine and stock and stick it all in. bring to the boil and add the mustard and fresh thyme. you can also add the cornflower at this point.

then cover and leave simmering for as long as you can wait! ideally you want the sauce to reduce and the alcohol to burn off, so at least as long as it takes to prepare the mash, but i find the longer you leave it the better it gets.

the thing i like about this recipie is that it's pretty customisable. the only things you need to watch are the balance between stock and wine (more wine gives you a really rich sauce) and how you've cooked the onions. i've also used chorizo and salami and stuff like that before so it's a good base.

oh, and serve with creamy and buttery mash and some green beans. yum.

i'm looking for a good flan/quiche recipie and a custard tart recipie!
 
Hodder's that sounds really nice, I haven't really got anything to offer as my favourite culinary delight at the moment:

Steak Sandwich

150g of sirloin steak
1 Wholemeal bap

Grill steak, season if applicable, not in the grill for too long, turn, place in bap. Om nom nom. :p
 
one of my favourites.

Beans con pan tostado.

1 tin of Heinz or HP beans.
2 slices of your finest bread.

Heat beans, toast bread, butter bread, combine. Enjoy.
 
Chocolate spread and sugar sandwiches

Ingredients

- Bread
- Chocolate spread (Nutella is recommended)
- White sugar

Method

1 - Spread chocolate spread evenly onto a piece of bread
2 - Sprinkle sugar on chocolate spread
3 - Place plain piece of bread* on top of chocolate and sugar covered bread
4 - Enjoy!

* You may if you like cover the second piece of bread with chocolate spread to increase chocolately goodness.
 
My current fave side dish is veg in cous cous.

boil peas, sweetcorn and chopped carrot in chicken stock.
Add the cous cous.

Really simple and makes the cous cous taste nice and even better for you!

Really nice served with stir fry chicken.
 
BANANA CAKE RECIPE

Ingredients:

  • 2 x laughing eyes
  • 2 x well-shaped legs
  • 2 x loving arms
  • 2 x firm milk containers
  • 2 x nuts
  • Fur-lined mixing bowl
  • Firm Banana
Method:

  • Look into laughing eyes
  • Spread well-shaped legs slowly
  • Squeeze and massage milk containers very gently until fur-lined mixing bowl is well greased. Check frequently with finger.
  • Meanwhile ensure that loving arms are attached to firm banana
  • Add firm banana to fur-lined mixing bowl gently. Work in an out until well creamed. For best results continue to knead milk containers.
  • As heat rises plunge banana deep into fur-lined mixing bowl, cover with nuts, sigh with relief. Leave to soak (preferably not overnight).
  • Cake is cooked when banana is soft. If banana doesn't soften, repeat method or change mixing bowl.
  • If in unfamiliar kitchen be sure to wash utensils carefully.
NOTE: DO NOT LICK MIXING BOWL AFTER BANANA SOFTENS. IF CAKE 'RISES', LEAVE TOWN AS SOON AS POSSIBLE!!!!!!!!!!!!!!!!!!!!!
 
DISASTER

1 Unconcious Capn' $qu!ff
1 Box Matches/1 Full Lighter
10 Gallons petrol/explosives
1 Fault Line

1. Shove all ingredients into Fault-Line making sure to put matches/lighter into Capn' $quiffs Hand/pocket

2. Run For your life*

*You shall have up until Capn' $qu!ff regains conciousness and Lights match/Lighter to find out where he is to run
 
Key Lime Pie

Half a pack (ish maybe more depends on how much base you want) Digestive Biscuits
Pack of Butter (Not going to use it all but just judge it really)

Sachet of gelatine
2 x Limes
3 x Eggs
Can of condensed milk (say around 400g, probably need multiple tins as it was a challenge to find a bigger tin when I last looked)
250g of Greek yoghurt
Green food colouring (to make the thing green!)

Cream

1. Mash up your Biscuits nice and small (Blender, rolling pin is more fun)
2. Mix with a few teaspoons of melted butter (up to you how much, just to make it stick to itself, don't make it gloopy though, also don't put hands in with hot butter, does not make a tasty snack)
3. Line baking tin with Mixture to create a crust, shove in oven for about 10 minutes at a lowish heat (say around gas mark 5). Leave to one side to cool

4. Remove the rind from one of the limes (or both, doesn't matter, find two gives too many bits). Then juice them both
5. Boil some water in a pan, put a bowl above boiling water (don't hold it balance it on the pan). Put lime juice in bowl, sprinkle sachet of gelatine in and mix until dissolved
6. Separate egg whites / yolks, and put yolks in a bowl with condensed milk and mix until stiff (I only use one egg white, so go make some meringues or something with the other whites)
Whisk one of the egg whites up till nice and stiff
7. Add in the lime gelatine in a thin stream while mixing, then add whisked egg white and Greek yoghurt and mix in.
8. Add lime rind in and mix.
9. Add some green colouring, Shade of green depends on how green you want it (use a couple of drops and see if you want it more green).
10. Pour into base and shove in fridge and wait until set (shouldn't take too long)

11. Now whip up your cream (I melt some white chocolate and mix it into the cream) till its nice and stiff
12. Spread on top of the pie

13. For extras you can grate some chocolate on top for decoration.

Keep in fridge till serving
 
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Lagmeister said:
Key Lime Pie
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I love that stuff.

I've posted these all before So it'll be a copy and paste.
Harrisa, apricot and lamb stew
Harrisa paste, one jar (found by the spices/herbs, Salisbury's deff sell it)
Lamb neck or beef braising steak.
1 bag of finely chopped dried apricots.
1 can chopped tomatoes
1 onion
1 can water
Cous Cous
1 Stock cubes
Salt
Pepper
Optional extra chilli.

Method:
1) dice the lamb into inch cubes, mix the entire jar of Harrisa paste and leave to marinade for at least 10mins.
2) peel and dice the onion add to a frying pan and fry until translucent
3) add the lamb to the onions and fry for two mins.
4) Take the lamb and onion and place in and oven proof dish (wich needs a lid or foil)
5) add the tomatoes, water, 1 stock cube, apricots
6) place in an oven at 160, for at least 2 hours. Uncover for the last 30mins. (Longer the better - covered)
7) when you want to serve, boil some water in a kettle.
8) in a bowl add the cous cous and crumble in a stock cube.
9) pour over the water freshly boiled for the kettle, stir and cover, leave for 5mins. its one part cous cous to 2 parts water
10) serve
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Asparagus with Black Pudding
Ingredients:
Bunch Asparagus
4 slices Blackpudding
10-16 cubes of Mango
Bag of baby spinach or other leafs
3 tablespoons mayo
2 Tablespoons Lemon juice
Pepper
Sea salt
Garlic Salt
Method:
1) Start by cutting the Asparagus in half or 2-3" length pieces, place in pre boiling water. Blanch for 2-3mins, drain and rinse under cold water. Place to the side
2) take the mango cubes and sprinkle with black pepper and add to a good solid frying pan with a little olive oil, also add the blackpudding. Insure not to over cook the mango, you want it soft but still in one piece and not mush. Best way is to fry on 2 sides only and until just a slight colour.
3) Mean while make the dressing, In a bowl mix: 3 Tablespoons mayo, 2 tablespoons lemon juice, lots of black pepper and some garlic salt to taste.
4) get a large bowl and place the leafs in, add 1-2 tablespoons of dressing and mix until lightly coated. Heap some leafs on to a plate.
5) Once the mango and black pudding is cooked remove and place ontop of the leaves, Break the black pudding up in the process.
6) If you have a griddle pan use that, if not stick with the frying pan and fry the Asparagus for a minute on each side, We still want it to have a crunch. Remove from heat and pile ontop of the other ingredients.
7) drizzle with some extra dressing. Tip: if your serving to people you don't know, then drizzle extra dressing on the plate so they can decide how much they want.
8) enjoy this fantastic starter, or add a piece of bread for main course.
438_PICT0188.JPG
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Aubergine spaghetti
1 x aubergine
1 X Onion
1 x can of tomatoes
1 x stock cube
1 teaspoon oregano
Spaghetti

Method:
1) Peel and dice the onion, add to a saucepan with a little olive oil and fry over a low heat until translucent
2) peel and cube the aubergine, 3/4-1cm cubes and throw in with the onions, increase the heat to medium and fry for a few mins.
3) add the rest of the ingredients and boil for about 20 mins until reduced to spag bol consistency.
4) meanwhile cook the spaghetti in slated water.
5) server
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Hungarian paprika chicken
Chicken legs/thighs
flour
Onion
Can of chopped tomatoes
Stock cube
3 tablespoons of paprika (if you like spice get hot, if you don't like spice get the normal)
Tagilteli

method:
1) on a plate mix some plain flour with salt and pepper.
2) lightly dust the chicken in flour and fry in a pan until coloured, remove and place aside.
3) peel and chop the onions, add to the pan and fry until translucent.
4) place the chicken back in with the onions, add the tomatoes, stock cube, paprika. And simmer until chicken is cooked and sauce is reduced.
5) meanwhile cook the tagiltilie in salted water.
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chicken and broccoli bake.

2 x chicken breasts
Broccoli
Pasta
Cheese and onion crisps
Cheese
White sauce

White sauce:
25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

1) Place all ingredients in a cold pan, place over medium heat and continuously risk until it starts simmering, at this point reduce heat and stir for a further 3 mins, then remove from heat.. This will insure a lump free sauce. However if your ok with making a rough first then make it that way.
2)meanwhile cook the pasta in salted water
3) cube and fry the chicken in a little olive oil and garlic until fully cooked, low heat is needed.
Boil the broccoli.
4)Once everything is cooked. Throw it altogether, mix and place in a oven proof dish.
5)Next grate the cheese, and smash up the crisps to a small size. Mix together. Sprinkle over the dish and bake at 180 for about 20mins untill top is golden brown.
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Karahi chicken with Mint
450g Chicken breast, sliced into strips.
300ml water
1 tablespoon vegetable oil
2 small bunches spring onions
1tsp grated ginger
1tsp crushed dried chilli
2tbsp lemon juice
2tbsp chopped coriander
2tbsp chopped mint
3 tomatoes
salt

1) put the chicken and water into a large pan, bring to the boil and lower the heat to medium. Cook for about 10mins or untill water has evaporated and the chicken is cooked. Remove the pan from the heat and set aside.
2)Heat the oil in a large pan , add the chopped spring onions and stir fry for about 2mins until soft.
3) Add the chicken strips and stir fry over a medium heat for 3mins or until browned.
4) Add the grated ginger, chilli, lemon juice, chopped coriander, mint, tomatoes and salt. Stir and simmer for a few minutes.
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Spicy sausage pasta.

1 pack of sausage meat, or normal sausages
1 onion
2 carrots
1 can chopped tomatoes
garlic

1 stock cube
parsley
tabasco

1) Dice the onion and fry in a large pan until translucent
2) If you couldn't get sausage meat, skin the sausages and add the meat to the pan and start fry to brown and cooked, trying to get the meat to separate into little clumps, also add the garlic.
3) add a can of tomatoes, a can of water, stock cube, a few drops of tabasco for required level and grate in the carrots. Bring to the simmer and simmer for around 20 mins until you have a thick sauce.
4) meanwhile boil some pasta (I like spirals for this)
5) remove the sauce from the heat and stir in a good bunch of parsley, if your using dried add it to the sauce in step 3.
Click to expand...

All these dishes should be tried, these are my staple recipes I make the most often and also when I can't be bothered as they are all so simple. The harrisa is one of my all-time favourite dishes and the longer you leave it then nicer it is 5hours cooking is great.
 
Last edited:
250g Quark
50ml water (cold)
1 teaspoon of Options (any flavour)

Quark into a bowl, add water, mix.
Add options
mix until creamy, all of it should be chocolate coloured.
put into fridge for 15-20 mins.

Remove from fridge, eat (all of it!)

Serves 1.

Nutrition:
160kcal
protein: 30g
carbs: 10g (of which most is sugar)
 
Voltar's top secret recipe:

Can serve one large man with fierce appetite or 2/3 normal people:

You don't need exact amounts of anything either, and it's fast to prep and cook (10mins should do it) just do it by sight.

Some cherry tomatoes
Some vine tomatoes- not as many as cherry tomatoes. If they are smallish (medium sized) you won't really need more than four.
A head of Garlic
Basil (fresh if poss)
Oregano (ditto as Basil) note, less oregano than basil should be used.
Olive oil- a teaspoon or so in the saucepan.
Gnocchi. Packet is OK. If you can make your own then you're pro. I defy you to eat a whole 400g pack of this. 250g-300g is sufficient for a fiesty tummy.
Should you wish another variety of larger tomato.
Ali-Oli is a winner if you have it
Red Wine (use a healthy splash, third/half of a normal glass) Then drink the rest.
Some Passata or Tomate Frito if you have it. If not add more tomatoes (it will look like tons but it wont be!)*

FINELY chop the garlic. Use minimum 6 cloves.
All pans on heat to the max.
Add salted water to your pasta pan and a drizzle of oil.

Put a drizzle of oil in the saucepan.
Add garlic. Stir it somewhat, doesnt matter if you cba.
Add the tomatoes:
Quarter the cherries, 8th the vines or put into small sections, if you have another variety chop it into small sections (note not finely chopped necessarily)
Add the tomatoes into garlic once you can smell the garlic and hear the sizzle thereof.
stir in order to avoid sticking. Add herbs.
Stir, and if you are fortunate enough to dispose of a wooden spoon, attempt to gently mash the tomatoes as it will make things faster.
Turn the heat down to 4/6 or so. Depending on the ferocity of your hunger.

*
If you choose to use only fresh tomatoes it is advisable to have three different sizes (just not beef toms) and chop a lot. You will have to use lower heat and it will take an hour for full reduction technique to occur. 3/6 heat is permissable. And this one is better if you are going to take hours over it all. NOT recommended for quick food fix.


Water should be boiling.
Add gnocchi or whatever pasta you choose. In this case (10mins ago) I used packet gnocchi.
At this point you should turn the heat of the saucepan down to 2.5-3.5/6
So now, if you have passata at hand you will NOT need more than 250ml. Add a little to the tomatoes and stir it in. Observe the smell and colour. Taste (careful not to burn tongue :() Consistency is at your discretion. About 100-250ml depending on how many tomatoes you have used and depending on how thin you like the consistency of your sauce.
Once satisfied with the consistency, you will notice that something is missing from the flavour. Now, add a splash of wine from the glass you are (or should be) drinking from.
Add a teaspoon or up to 3/4 of a dessert spoon of ali-oli. If you suffer from chronic garlic addiction I suggest you consult medical help as more than a dessert spoon will spoil the taste.
Now the sauce will have a thicker consistency. Keep stirring. Taste (this should be the fourth time you have tasted your sauce)
Now turn the heat of the sauce right down.
Add gnocchi to boiling water.
NOW PAY ATTENTION. As soon as you see them rising (more than 3, less than the entirety of the full amount) Strain them immediately or they will be **** and soft and you will lose.
Strain gnocchi.
Pour into the sauce and stir it so all is coated.
Now pour into man-size bowl or bowls of the others present.

If you are lucky enough to have good parmesan you can add this (generously!) to the dish. It works with, Mozzarella (not too much mind.) Emmenthal, Brie in conjunction with either Emmenthal or Parmesan, Cheddar (Mature but not Vintage).

Serve with any red win you have. Beer is good with it too.

Enjoy. I don't like exact measurements because they never make the required quantity for the individual. Add how much you need and reduce accordingly (can take ages if you put waaaay too much in) and once you know how much you need to eat then it will, I guarantee be a pleaser in ten minutes flat, including prep time :D

Voltar.
 
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This is all good stuff... Lots of new things to try....

Only fair I throw something else into the pot so to speak....

Medallions of pork in a cream sauce:

1 pork fillet (should do two people)
1 small tub double cream
Fresh parmesan
about a teaspoon of paprika

Cook fillet whole in a frying pan over a low/medium heat in a little butter turning to brown.

When almost cooked, slice into medallions (slices about 1 cm thick)

Add cream to pork when starting to bubble add paprika and parmesan to taste.

After sauce has thickened serve with veg - my fave is sautéed spuds and broccoli.
 
Not quite sure what to call this but cheap and tasty tea, good for students:

Ingrediants

1 tin chopped tomatoes
1 tin kidney beans (drained and rinsed)
1 carton or jar passatta
2 vegetable stock cubes
Squirt of tomatoe puree
1 handful of soup pasta, or small pasta (broken bits of spagetti etc)
1 leek or onion chopped
1/2 pint of water (or more as required)

Method

Put everything in a pot and cook for around 35-40 minutes

Can add a chopped chicken breast for extra protein and nourishment and this will cook easily within the 35-40 minutes. This makes a lovely thick soup, or it can be boiled longer to make more of a stew. It doesn't sound like much but it is bloody excellent!
 
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