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Right then I'll give a recipe for tomato and basil ciabatta loaf, I use a bread maker SD253. The recipe is just a slight adaptation of the white ciabatta loaf in the recipe book that comes with it.

1/2 tspoon yeast in bottom of bread mixing tin (check what model as some need yeast on top).
Now add 500g strong white bread flour .
add 1tsp salt and 1 tsp sugar
add 100ml tomato puree
add 250ml cold water
add 3tbsp's olive oil
Grind in some fresh black pepper,
put in a few leafs of basil chopped finely

Put it on the 4 1/2 hour italian setting.

After about 2 hours (NB the neading would have finished now so the size of the sundried toms and basil leafs will remain rougly the same size when its finished cooking) add 5 coarsly chopped sundried tomatoes and 5 coarsly chopped basil leafs and roughly knead into the dough, put dough in bread machine to finish rising and baking and enjoy.

NB: You can add some grated mature cheddar onto the top of the loaf about 15 mins from the end.
 
Breaded Steak, feeds 2 - 4 people.

Ingredients:

4 Frying Steaks
4 Cloves of Garlic
1 Onion
1 Lime
2 Eggs
Breadcrumbs
Flour

Can be served alongside anything but I generally use rice.

Method:

1. Chop onions and garlic.
2. Flatten steaks with meat hammer-y thing.
3. Squeeze onions and garlic into steaks. Squeeze the lime over them.
4. Allow to sit for 10 mins.
5. Get 3 plates and fill one with egg, one with flour and one with breadcrumbs.
6. Heat up the frying pan.
7. Dip steak into plate full of flour, then egg, then breadcrumbs.
8. Throw in the pan.
9. Repeat for other steaks untill all are cooked.
10. Serve alongside rice/potatoes/chips etc.
 
Melt 4 or 5 mars bars.
Add oats and melted butter.
Mix and spread in a baking tray.
Cook for (I dunno how long actually) :p

Mars bar flapjacks! :D

My Nan used to make them for me. They were unreal!
 
Lamb Rogan

Ingredients
6 garlic cloves, roughly chopped
1 large onion, roughly chopped
thumb-size piece fresh ginger, peeled and roughly chopped
1 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tbsp paprika
1 tsp chilli powder
1 tsp salt
1 tbsp tomato purée
4 tbsp vegetable oil or ghee (clarified butter)
1kg/2¼lb casserole lamb, cut into bite-size cubes
8-10 cardamom pods, lightly crushed with the back of a spoon
300ml/10fl oz lager
 
Method
1. In a food processor, blend together the garlic, onion, ginger, all of the ground spices, salt and tomato purée.
2. Heat the oil or ghee in a large saucepan or flameproof casserole and add the lamb pieces and cardamom pods. Quickly fry until the lamb is browned all over. This may need to be done in 2 batches, depending on the size of your pan. Stir in the spicy paste and cook for about 5 minutes, stirring frequently. Pour in the lager and bring to a simmer. Cover with a lid and cook for about 1-1¼ hours, stirring occasionally, until the sauce has thickened and the lamb is lovely and tender. Leave the dish to relax for 5 minutes before serving.

It's a really tasty and easy curry recipe with a lovely consistency. I personally use a green chile with it as well as the hot chilli powder.
 
Directions

  1. 1

    In a non-stick pan melt the butter and fry the onion till golden.
  2. 2

    Add the coconut to the pan and fry till brown, do not allow the coconut to stick to the pan.
  3. 3

    Stir in the spices and the yogurt followed by the tomato puree, stir again. If the liquid is too thick add a few spoons of water.
  4. 4

    Bring to the boil and add the prawns, lower the heat and cook for 5 minutes.
  5. 5

    Serve with boiled rice and a vegetable curry of your choice.
 
Noodle Soup

Nice and simple but tasty noodle soup

4 cups vegetable boullion (I use marigold swiss vegetable boullion)
1/2 Leek finely shredded length ways (keep strips about 2 inches long)
chives cut into 2 inch lengths
1 little gem lettuce shredded
1 portion of rice noodles (can be left whole or cut into 2 inch lengths)
2 teaspoons soy sauce
Either 1 cooked chicken breast finely shredded or 1 portabello mushrom thinly sliced.

Boil some water and pour over the rice noodles and leave to stand (they take about 5 mins). Heat boullion in pan and add leeks, simmer for a few minutes. Add the chives, drained noodles, soy and chicken/mushroom and simmer for another few minutes. Then add the lettuce for the last 2 minutes of cooking. Then serve.

All measurements are approximate, vary them depending on how you like it. If you have the large stalk from a head of broccoli left over you can shred it very thinly and add it at the same time as the leeks.

noodlesoup.jpg
 
Can't believe I missed my fav salad out. Full of flavour takes 5 mins to make and is so healthy.

1 Large onion
3/4 of a cucumber
4 Tablespoons lime juice
2 tablespoons soy sauce
1 tablespoon fish sauce
handful of roasted peanuts
1 steak, chicken breast, turkey steak etc
1 teaspoon crushed chilli(not dried)

thinly slice the onions, make thin batons with the cucumber and chuck everything in the ball and leave while you grill *** steak, turning so the lemon juice can turn the onion limpish.
Once the steak is cooked to how you likely thinly slice it, throw it into the mix and eat.

That'll be enough for 2 people with some bread, or 3/4 people as a side salad. I just eat on my own with nothing else.
 
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[FONT=Times New Roman, serif]SIMPLE CHICKEN AND SAUSAGE GUMBO

Perhaps the simplest of the gumbos, but a hearty one and a classic combination. If you can't find andouille, use a local smoked sausage or kielbasa or whatever smoked sausage you like. This one's easy to knock off quickly for a great evening's meal.

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 ribs celery, chopped
4 - 6 cloves garlic, minced
4 quarts chicken stock
2 bay leaves
2 teaspoons Creole seasoning, or to taste
1 teaspoon dried thyme leaves
Salt and freshly ground black pepper to taste
1 large chicken (young hen preferred), cut into pieces
2 pounds andouille or smoked sausage, cut into 1/2" pieces
1 bunch scallions (green onions), tops only, chopped
2/3 cup fresh chopped parsley
Filé powder to taste
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[FONT=Times New Roman, serif]Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats.
In a large, heavy pot, heat the oil and cook the flour in the oil over medium to high heat (depending on your roux-making skill), stirring constantly, until the roux reaches a dark reddish-brown color, almost the color of coffee or milk chocolate for a Cajun-style roux. If you want to save time, or prefer a more New Orleans-style roux, cook it to a medium, peanut-butter color, over lower heat if you're nervous about burning it.

Add the vegetables and stir quickly. This cooks the vegetables and also stops the roux from cooking further. Continue to cook, stirring constantly, for about 4 minutes.

Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed.

Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. Accompany with a good beer and lots of hot, crispy French bread.

YIELD: About 12 entrée sized servings.


This is a good basic recipe. You can add any seafood you want with it, or leave it like it is. (no clams) I have more detailed recipes for seafood gumbo, but more than likely good and plentiful seafood is harder for you to come by. I also have a great recipe for an etouffee( shrimp or crawfish) that will knock your socks off. And VERY easy to make. Let me know and I can post that one.

Seafood you could add is: Oysters, shrimp, blue crabs, crawfish. All would be good. Like a true cajun.


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[FONT=Times New Roman, serif]As for the creole seasoning,

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano leaves
2 tablespoons dried sweet basil
1 tablespoon dried thyme leaves
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons sweet paprika

And then there is Emeril's creole seasoning:

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
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Ingredients

Cheerios
Milk

Untensils needed

Spoon
Bowl

Procedure

Put cheerios into bowl, fill until about 1" of the top of the bowl can be seen
Pour milk into bowl, being prepared to catch/push down and stray cheerios that rise up.

Et voila!
 
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