?

Log in

No account? Create an account

Sun, Apr. 12th, 2009, 01:15 am
simplypeachy: Not quite your traditional English roast beef

I was out shopping the other day and the supermarket had these delicious-looking Aberdeen Angus beef joints on sale. Everywhere. I'm surprised they hadn't packed them in the till drawers and trolley park. Whoever made that order was not popular with the management I'm sure! I nabbed one as you can't argue with 1/3 off good meat.

I haul it home and as I'm stuffing it into the fridge I wonder what I'm going to do with it. I live on my own (flat mate does not count) so despite being used to cooking for one it dawned on me I was going to have to use up this half-a-cow somehow. The next day I'm on the phone with Mum after we found out that my sister Jackie was visiting (the three hours notice was more than we usually get) and she said that we could all go and have a pub lunch. I'm thinking to myself "Err I'm moving out soon, can't afford to eat out" and then this half-a-cow metaphorically hits me.

Keep in mind that I didn't learn to cook until my ex-girlfriend taught me over the last five years, so when I offered to come round and feed eight of us she was rather taken aback. "Yeah, take that Mum, I'll show ya!" I thought.

Aberdeen Angus roasted atop two halves of an onion to help flavour the juices, basted every 20 minutes
Roasted red pepper and garlic sauce (cooked meat juice added) to go with the meat
Grilled large flat mushrooms with chopped tomato and courgette filling
Broccoli as I needed something else and had two trunks for some reason

Everyone was gobsmacked, except Jackie as she knows I can cook and helped as my timings were a bit over-confident :-D

Man we ate well that Saturday!

Sat, Apr. 11th, 2009, 12:35 pm
lulu_lenore: Tomato pasta sauce recipe (bulk quantities)

sorry about the cross posting :(

 

INGREDIENTS
  • tomato paste you dont need much but i chuck the whole jar in so i can use the jar for sauce.
  • tomatoes i go for 2 810g cans of tomatoes.
  • olive oil
  • herbs i use oregano, basil, paprika, salt, pepper, and the mystery jars that have no labels, sometimes curry powders or garam masala, cinnamon or nutmeg (in small quantities, it's got a pretty strong flavour). if you want to get creative chuck in some pine nuts. they can be expensive if you go using a whole box so i only chuck in a hand-full or so. but they add texture and make it a bit ... festive.
  • garlic chuck in however much you  want. depending on how much you want to chop. i go for a whole bulb but even 4 cloves will do. it also depends on how much you want to taste it i guess
  • onions at least one but again, as many as you want. i tend to put in all my onions since its common for me to forget i have them and have to throw them out when they go all manky.
  • other vegetables i throw in anything that has to get used before it starts to grow legs. but i can suggest olives, mushrooms, zucchini, tomato chunks, celery, carrots, capers, corn. seriously. ANYTHING.
  • stock i use some vegetable stock an a meat stock, either beef or chicken, either OR neither will do depending on whether you're going for a non/meat version. with meat stock in, it means you get meat flavour without putting any meat in. meat can be pretty expensive so its a good way to get around spending more money.
  • water this is going to be one of those important ingredients that you tend to forget about. just keep a mug of water handy. you'll need it.
  • some music and a drink to pass the time

Read more...Collapse )
here are a few shots of the pot at different stages of cooking. notice the line at the top of the pot that shows how much i let it boil away and then refill with water to the top of that big tomato smear.



i tend to let it cook for 3 to 5 hours so this is why i recommend music and using the time to clean. as long as you have the heat low and keep coming back to stir and check on it, you'll be ok to leave the kitchen.  once you pour all the sauce into jars, leave about a centimetre at the top for olive oil. this will help it live longer in the fridge. use plastic jars if you're going to freeze them.

Thu, Aug. 31st, 2006, 12:52 am
ms_adah: Free chocolate from Nestlé

http://nestlechocolatier.fanspeak.net/?C1853_340938
sign up to be a Chocolatier and Nestlé will give you a coupon for a free bag of baking chocolate

offer good until september 30, 2006

Tue, Jun. 6th, 2006, 04:03 pm
xxdramasquadxx: A summer treat

I call it that, because you don't have to turn on the oven to heat up the hot house. *lol*


This is real simple to make.

Get out some cookie sheets and wax paper.


Your gonna need the following:
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 cup margarine
  • 1/2 cup milk
  • 1 pinch salt
  • 3 cups quick cookingoats
  • 1/2 cup peanut butter
  • 1 teaspoon vanilla extract

Directions
  1. In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
  2. Add quick cooking oats, peanut butter, and vanilla; mix well.
  3. Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.

Then sit and ENJOY!

Thu, Feb. 9th, 2006, 03:14 pm
beaniesue: Kettle Chips

Kettle Chips are crunchy and delicious potato chips that are usually thicker and crispier and cooked in smaller batches than regular chips. There is a brand of them actually called "Kettle Chips" and I've always liked them best but they tend to be more expensive.

I was reading a magazine today and found out that the corporate trucks and vehicles owned by the Kettle Chip company all run on biodiesel made by the oil they have left over by making their chips. How cool is that? I like that they are reusing the oil and keeping from using more refined gas. So now I'm only buying that brand, supporting delicious environmental biodiesel. MMMMM. My hips will like it too *hee hee*

Tue, Jan. 17th, 2006, 05:59 pm
soul2live: help please.....

I am looking for a really good recipe for a tofu smoothie. Every time I try to make one at home it comes out tasting funky. I use the Vanilla Silk soy milk in it also, which I enjoy, but I cant figure out what I am doing wrong.

Thu, Aug. 4th, 2005, 10:16 am
viggie: (no subject)

i got a bunch of hamburger meat last night and i'd like to use some of it to make and possibly freeze some meatballs.

the idea for these is to sneak as much "nutritious punch" as possible for my picky eater.

recipes anyone? and do i freeze them before or after i cook them?

x-posted

Fri, May. 13th, 2005, 08:16 am
kansasman: (no subject)

http://www.my-online-cookbook.com ....... the site is 100% free to use and will never charge....it does require you to register though. The site allows you to read recipes and post new recipes....which is what makes this site unique. The site also contains home remedies for some things like athletes foot as well as home made glass cleaner or play dough.

Fri, Apr. 1st, 2005, 04:03 pm
nightmere: Fiesta!

Whats your favorite quesadilla recipe? And how do you make your quesadillas anyway, skillet or oven?

tia.

skipped back 10