In response to Keith_W's request, I remembered to take some pics whilst cooking tonight and hereby start off the recipes that I have fiddled with for years. (fussy kids.....and Missus)

Feel free to post your own variations or completely newrecipes as everyone has different tastes and techniques.

A lot of the ways I do things may not be classed as correct but I've honed these things down to be able to make something pretty quickly using easily available ingredients that are usually fairly cheap.

I will update with new ones as I remember to take photos.

First up - Chilli Fried Rice.

Ingredients.

2 cups of Basmati rice

3 or 4 eggs

6 slices of ham

3 hot chillis (adjust for taste and hotness) I use the Thai ones about 4-5 cms long

1 carrot

1 medium onion

1 or two handfuls of snowpeas

1 stalk of bok choy

1 packet of bean sprouts

salt and pepper, oil, dark soy sauce

If you only have a small wok or saucepan, halve all the ingredients.

Now, I only use one sort of rice for everything but it costs a little more.

Basmati rice from Pakistan. No rice cookers needed.

Bring some salted water to boil, chuck in two cups of rice, stir intitally to stop it sticking together and often until it comes back to the boil.

It will cook in less than 5 minutes, so keep you eye on it, taste it and take it off just when the centre of the rice is still slightly hard. Put it in a colander, and rinse it with hot water, leave in the sink and it will drain and cook the rest of the way though.

I usually do it first or while I'm doing the next bit.

Beat your eggs and make 2 or three thin omelets in the frying pan or wok using as little oil as possible. Put on cutting board and allow to cool.

Chop the ham up into 1cm squares, finely chop the chillis, leaving the seeds in. Put in bowl with ham. Cut the egg into 1 cm squares as well, put in same bowl and mix up.

Chop up the veges, except the sprouts and put them in another bowl.

Heat two tablespoons of oil (I use peanut) in the wok, when it starts to smoke, throw in the veges and stir fry until all the onion separates from itself. Then put it back in the bowl.

Now, put about 4 tablespoons of oil into the wok and get it really smoking, put the rice in, add pepper and salt to taste and keep stirring and turning it over. Add 1 or 2 tablespoons of dark soy........keep stirring until rice is evenly coloured.

Put in there ham, egg and chilli, stir through.....

Next put in the bowl of veges and stir through........

Put half a packet of bean sprouts in and stir through and that's it!

Makes roughly 4 large bowls like this.

Never thought I would like anything with Ricotta cheese in it, but this Rigatoni is bloody tasty. I found this recipe when was looking for vegetarian meals before Xmas for my Daughter and her husband . I cooked it and fell in love with it and eat it often now.

Give it try (as you can tell from the measurements it's from the US)

[ATTACH=CONFIG]33064[/ATTACH]

• pound rigatoni
  
• Coarse salt
  
• 4 cups prepared marinara sauce
  
• 1/2 pound fresh ricotta cheese
  
• 2 cups (about 1 pound) shredded mozzarella
  
• 1 1/2 cups freshly grated Parmigiano-Reggiano chese
  

Directions

• Bring a large pot of water to a boil. Add salt and return to a boil. Add rigatoni and cook until al dente, according to package directions. Drain; set aside.
  
• Preheat broiler. In a large saucepan, bring marinara sauce to a boil over medium-high heat. Pour half the heated sauce into a large bowl; set aside. Add cooked rigatoni and ricotta to saucepan with remaining sauce; stir to combine. Bring to a simmer over low heat.
  
• Pour pasta mixture into a baking dish and top with reserved sauce. Sprinkle with mozzarella and Parmigiano-Reggiano. Transfer baking dish to broiler and broil until cheese has melted, 6 to 8 minutes. Serve immediately.
  

Edited June 11, 201114 yr by Grumpy

That sounds tasty Grumpy.

Try scrambled eggs with ricotta and smoked salmon.

Just make scrambled eggs as per normal and just as they start to set, put in the smoked salmon, then the ricotta and finish it off.

It's heavenly.

Thanks logicprobe. I suppose i should try the Ricotta more. I'd only ever tried it once before many years ago when i worked in a small-goods cold stores and it turned my stomach. But the recipe above is truly delicious.

Georgina wants me to cook your Chilli rice for her to.

Edited June 12, 201114 yr by Grumpy

OK................I expected more from this thread.

 

Here's a real easy one for the novices.

 

Get a fresh roll...............I prefer that flat Viet one............so I can get my mouth around it without everything falling out.

 

Cut it in half.............butter it with Dijonaise.

 

Put some cos lettuce on it..............whatever seafood you have handy, fresh peeled prawns, smoked salmon..........probably canned stuff will do but never tried it.

Slice up some spanish onion and whack it on too............pepper and salt to taste........................I use a bit of chilli sauce as well..........but each to his own..............and away you go!

Takes about 5 mins to make.

 

 

 

 

 

Edited April 19, 201510 yr by LogicprObe

No pics here, sorry.

 

The basic muffin. Easy to do in the morning when your better half is sleeping and you want to busy the kids.

 

Ingredients:

 

Flour - 230 grams

2 eggs

Soft butter - 70 grams

Honey (or sugar if you prefer) - 150 grams.

A spoonful of baking soda (or none, if you use salf raising flour)

 

Now, you can mix in whatever you want, e.g.

 

* 100 grams of squashed bananas

* 100 grams of squashed apples

* 100 grams of apples and carrots

 

The list is endless, make sure you use something that has some liquid in it.

 

If you prefer, use only nuts, or cornflakes, around 40 grams, in that case add 80 grams or so of milk or cream.

 

Preheat the oven at 140 C ventilation or 160 C top and bottom.

 

Put it all together, mix it well, and distribute evenly in muffin forms. Should give around 12 or 14.

 

Put the muffins in the oven for about 25 to 30 minutes.

 

Take out.

 

Enjoy! Now the missus is awake and happy!

Sticky Date Pudding with Toffee & Kahlua Sauce - a winter warmer.

 

Just before starting this recipe, I suddenly remembered this thread and so took some pics along the way to highlight each step of the method.

Those with cooking experience can follow the recipe and basic method below, it’s not that difficult. For the more challenged among us, I've included photos of each step with more detail in the method so anyone can give it a crack.

 

With some preparation and cooking time you can turn these ingredients and equipment (ok, I only thought of this shot once I was halfway into the recipe so there’s a few things missing) into this warm, rich and indulgent dessert that is packed with enough sugar to guarantee raising your body temperature. Perfect for a cold night in, while snuggling up on the couch listening to music on a class A amp/heater.

 

 

Sticky Date Pudding

 

750g Pitted Dates                                250g Butter (softened)                           # 180 degrees Celsius oven (45-50min)

1200mls Hot Water                              680g Castor Sugar                                # 14cm by 24cm Tins (3)

2 ½ Tsp Bi Carb Soda                         680g Self Raising Flour                         # Electric Mixer

2 Vanilla Pods                                     8 Eggs                                                    # Pots and Bowls

 

Chop the dates (without any fingertips), place in a pot and cover with the hot water. Bring to the boil and then while gently stirring; simmer until a jam like consistency. Set aside and stir through the bi carb soda, this will absorb the moisture and aerate the mixture so don’t over mix. Allow to cool some.

 

Place butter and sugar in a mixing bowl and cream together. Crack eggs into a large enough pouring jug and roughly whisk together. Slowly add the egg to the butter and sugar while on slow speed, allowing it to incorporate. Adding to fast will result in the mixture splitting. Place mixture into a large bowl and mix in sifted flour. Scrape the seeds from the vanilla pods and add to the mixture. Pour in the date mixture and combine well.

 

Cut and position baking paper in the loaf tins using cooking spray if you have it. Equally divide mixture into the tins and place on a tray. Into the oven @ 180 Celsius for 45 – 50 minutes or when the skewer test is clean. While the puddings are baking you can get on to the sauce. Once the puddings are ready, leave them in the tins and smother some of the toffee and kahlua suace over the top to soak in while they cool. Remove and cut to size.

 

Toffee & Kahlua Sauce

 

500g Dark Brown Sugar                         Cream - for consistency

500g Butter                                             Kahlua - to taste

400g Condensed Milk

 

Roughly cut up butter and place into a pot with the sugar and bring to a slow boil, stirring along the way. Simmer for 5 minutes while stirring or until you can no longer feel the grain of the sugar. Add condensed milk and bring to a slow boil again while stirring. Add some cream to thin out the sauce (it should run like thickened cream). Add kahlua a little at a time until you can start to taste it in the sauce, or more if you like it stronger.

 

Cut your desired size of pudding and place in a microwave proof bowl. Spoon the sauce over the top and nuke in the microwave for 45 - 60 seconds. Add a scoop of ice cream if desired. You can also add some chopped nuts, such as macadamia, hazelnuts, pecans or walnuts to add some crunch.

 

The puddings can be stored in the freezer for a month (if they last that long). The sauce can also be put in the freezer (it won't freeze solid) and can still be scooped out when needed, just nuke a little longer.

 

More info & Photo's.

 

Chop the dates into 4-5 pieces, no need to get too pedantic here. Use a large pan instead of a pot so the liquid can reduce quicker. Notice how most of the liquid has reduced but is still wet and the dates have broken down some, careful to not dry it out.

  

 

A whisk attachment can be used if that is all you have. Be careful not to add the egg too fast otherwise mixture will split. Mixture held together (not split). If it does split, don't worry just add a little flour to combine it again. Start mixing in the sifted flour then add the vanilla seeds - cut the length into two then run the tip of a knife down the pod to split in half, scrape. If no vanilla pods are available, use (2 tsp) vanilla paste instead of vanilla essence. Essence is artificial crap. Woolies sells the paste. The used vanilla pods can be stored in an air tight jar with castor sugar - the sugar will take on the vanilla flavour and can be used in coffee or deserts or sprinkled over fruit and the seeds can be used in heated milk for a night cap, coffees, ice cream or custard recipes.

 

Combine all the flour then mix through the date mixture until well combined.

     

 

Cut the baking paper to size of the tins and grease the exposed sides. I like using Sprink, nothing sticks with this stuff it's brilliant (only from specialty shops). The baking paper isn't critical, it just makes it easier to lift out later. Silicone tins are just as easy to use with cooking spray. Equally divide the mixture into the tins and place on a tray and into the oven. Cut up the butter into rough pieces so it melts easier in the pot with the brown sugar. Once all the butter has melted, continue stirring until the sauce begins to boil and make sure to run the wooden spoon (don't use plastic or rubber as the sugar will get very hot) around the corners of the pot to make sure the sugar is not catching and burning. Use a medium flame for this stage. As the sauce heats and boils the sugar will completely combine with the butter so don't panic as it will look like it's not coming together until then.

 

 

Simmer sauce for 5 minutes while stirring continuously, this will allow the sugar to fully dissolve otherwise it will be grainy. To test this allow some sauce to cool on the back of the spoon add rub some between your fingers or you can feel it on your tongue but careful it is not hot as it will burn worst than boiling water. If it feels smoother then it is ready for the condensed milk. Continue stirring until it slowly comes to the boil again then remove from the heat. Add some cream to make it a little runnier as it will thicken when it cools. Run your finger across the back of the spoon and when it can hold this line it is thick enough. Add kahlua to taste. Add a little at a time as you can always add more but you can't take it out. Allow to cool before placing in a container.

 

 

The puddings may feel firm on the top but are not cooked through if a skewer comes out wet, as in photo. Put back in the oven for another 6 minutes and repeat. When the skewer is clean, they are ready - stick the skewer in a different spot somewhere in the middle to test each time. While still hot, smear some toffee sauce over the top of the puddings in their tins to absorb in, this makes them sticky and moist. Don't over do it with the sauce on top as it won't all soak in. Remove from tins, cut a slice, pour on some sauce, nuke if required and enjoy.

   

 

 

I can't wait to try that recipe! Looks incredible! Probably will have to halve the amounts though, see how it goes.

 

The pudding reminds me a lot of my mom's banana cake. But with dates instead of banana, definitively worth a try!

 

Looks impressive!

OK................I expected more from this thread.

 

 

 

home made (from scratch) timballo, similar to lasagna but much softer, creamier and much more delicious ... as it uses crepes instead of pastry

 

 

place all ingredients into baking dish ...

 

place baking dish in oven...

 

add side condiments and rack of lamb...

 

prepare baked carrots ...

 

 

 

cut into equal portions...

 

and serve whilst hot...

 

 

 

 

any questions ?

Edited May 5, 201510 yr by mello yello

Jesus Christ!

 

I'm moving to around the corner from Mello with all this delicious 'wog tucker' and I'm supposed to go to Italy in a  cuppla months!

Jesus Christ!

 

I'm moving to around the corner from Mello with all this delicious 'wog tucker' and I'm supposed to go to Italy in a  cuppla months!

... don't forget to take your big pants. I did 4 weeks in the states & did Italian in the main cities, things were getting "tight"!

cooking with Christopher Walken