Please share recipe ideas

[cerebus]

You should go home and tell your wife how lucky you are to have her. Finding a woman that cooks now days is very hard to find. Most times the men cook cause the woman dont come near a stove or cant cook. I have many friends where the husbands cook

My wife is quite old fashioned in this sense (in a good way I think). She stays home and does the primary cooking in the house. But it's something I really enjoy doing so I often just kick her out and make the food myself. The one thing in the house that I really never use at all is the washing machine. I haven't been allowed near it since the day we married

 

[cerebus]

Hash browns:

1 egg, beaten
4 medium potatoes, peeled
1 medium onion
salt and pepper
thyme
plenty of vegetable oil for frying

Directions:
Chop the onion and fry for 5-10 minutes on a medium heat till transparent.
Coarsely grate the potatoes into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl and add in the onions.
Add the egg, a good couple of pinches of salt and freshly ground black pepper. Mix the ingredients well. (You need to salt the mix well otherwise the hash browns can be quite bland).
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.
Serve hot as a breakfast or supper side dish.

 

[cerebus]

That quesadillas recipe was a big success. Now I'm trying to find something to make for this evening from this thread. The butter chicken is looking good..

 

[cerebus]

I made this a couple of weeks back except I used a packet of Malay spice mix instead of just mixing the spices:

Cape Malay lamb curry:

Ingredients
* 500 gram lamb, diced
* 2 onions, finely chopped
* 1/2 a butternut squash diced
* 4 fresh tomatoes, finely chopped or 1 tin (400 gram) tomatoes
* 1 large garlic clove, crushed
* 2 teaspoons (10 ml) fresh ginger, grated
* 1 teaspoon (5 ml) ground cumin
* 1 teaspoon (5 ml) ground coriander
* 1 teaspoon (5 ml) turmeric
* 3 cinnamon quills
* 3 cardamom pods
* 4 whole cloves
* 1/2 teaspoon chilli powder (you can increase it to 1-2 teaspoon(s) if you prefer it hot)
* 1 teaspoon (5 ml) salt
* 1 teaspoon (5 ml) sugar
* ½ cup (125 ml) water
* Frying oil
* Fresh coriander leaves to garnish
* Handful of dried apricots if you like that sort of thing - I do

Directions:
1. Combine meat and spices in a bowl and set aside.
2. Sauté the onions in a cooking pot - I like to use the cast iron pots for this type of cooking.
3. Add meat, tomato, sugar and water, stir through and simmer for 30 minutes on medium heat.
4. Add the diced butternut and simmer until soft. Add more water if necessary. Add apricots if you have them. Add coriander leaves towards the end when there's not much time left or else they'll wilt and lose their freshness.
5. Serve on white rice

 

[D3nz]

My wife is quite old fashioned in this sense (in a good way I think). She stays home and does the primary cooking in the house. But it's something I really enjoy doing so I often just kick her out and make the food myself. The one thing in the house that I really never use at all is the washing machine. I haven't been allowed near it since the day we married

Mrs C is a very intelligent woman

 

[AvatarS]

One of my favourite recipes I'm proud to share with you:

FuLL_MeT4L's Butter Chicken

Ingredients:
10ml oil
800g chicken (diced)
2 medium onions (chop fine)
1 can of tomato puree
100-150g butter
2tsp crushed garlic
1 tsp fresh ginger
1 tsp fresh chili (add more if you like it hot)
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
2 tsp garam masala
2 tsp coriander
1 cardamom pod (chopped/ground fine)
150ml yoghurt
250ml cream

Method:
1. Heat oil, and brown the chicken
2. Add onions and sauté
3. Add all except yoghurt & cream, and cook covered for ~25 minutes at medium heat
4. Add yoghurt & cream, and simmer covered for 5 minutes until hot throughout
5. Serve over rice

You're missing the cashew nuts and cashew butter
To be honest, this reads as a chicken curry with cream in the sauce rather than butter chicken... It could be very good, I just think it's a misnomer.

 

[Ancalagon]

You're missing the cashew nuts and cashew butter
To be honest, this reads as a chicken curry with cream in the sauce rather than butter chicken... It could be very good, I just think it's a misnomer.

There is no one recipe for butter chicken, neither is there any one recipe for chicken tandoori. Not all butter chickens must have cashews.

 

[akescpt]

I've always wanted to make lamb rogan josh but that recipe is intimadating

 

[cerebus]

I've always wanted to make lamb rogan josh but that recipe is intimadating

Really it's not. It's just a matter of having all the spices available; so if your kitchen is fully stocked then you're set. The number of steps involved are very few actually.

 

[AvatarS]

There is no one recipe for butter chicken, neither is there any one recipe for chicken tandoori. Not all butter chickens must have cashews.

Oh, I didn't mean that in reference to the cashews, which I just think makes it better but isn't a requirement. More as a reference to the spice mix and method, eg the use of the yoghurt at the end.

 

[cerebus]

Oh, I didn't mean that in reference to the cashews, which I just think makes it better but isn't a requirement. More as a reference to the spice mix and method, eg the use of the yoghurt at the end.

So what's your method?

 

[FuLL_MeT4L]

Oh, I didn't mean that in reference to the cashews, which I just think makes it better but isn't a requirement. More as a reference to the spice mix and method, eg the use of the yoghurt at the end.

Most of my recipes are based on selecting and aggregating ~10 other recipes, and then testing and refining to until I'm 100% happy (usually about 4-5 tries). Given my method for the recipe's creation, you'll find that the spice mix, lack of cashews, and the inclusion of yogurt are pretty common in all butter chicken recipes. Give it a try - I promise it's very good.

 

[MrsCerebus]

I made a simple and quick dish for my kids after school today. It is not a formal recipe, but I think relatively healthy and it went down very well. Might be perfect for a Saturday lunch or even a quick dinner.

Pea and sausage pasta


about a cup of butter
three quarters cup of flour
Milk to make a sauce

Melt the butter and add the flour until it makes a creamy and not dry and crumby mix. Then take it off the heat and add milk to it slowly while beating softly with a egg beater. Once you have a nice bechamel sauce add the cheese, sausages and peas, and let it heat up for about 5 minutes. Dont let it boil vigorously, only slow bubbles.

a cup of peas(preboiled)
about 3 sausages, I would say any kind you like
a cup of cheese, also any kind you like

For flavouring some salt and pepper, nothing to harsh so it stays cheesy and nice for the little taste buds. If this is for adults, add whatever you like.

(man I suck at Recipe writing)

I used Rice noodles, but any noodle is good, I know some food connoisseurs would use a different pasta with a bechamel sauce, but I like it like this.

 

[cerebus]

This recipe is a killer - not that hard to make, and very impressive:

Chicken mushroom pie with onion marmalade and Camembert:

Onion marmalade:
1 large red onion thinly sliced
60g brown sugar
80ml red wine vinegar
2 tbsp balsamic vinegar
Salt and freshly ground black pepper
Instructions:
1. In a large saucepan, combine the red onion with 1 tablespoon of the brown sugar. Cook over moderate heat for about 25 minutes or until the onion begins to caramelise.
2. Add the vinegar and the rest of the brown sugar, stirring often until most of the liquid has evaporated (about 15 minutes).
3. Season to taste with salt and pepper.

Pie:
Ingredients:
Vegetable oil
500g chicken breast cubed
salt/pepper to taste
1 large onion roughly chopped
250g button mushrooms, roughly chopped
1 tbps thyme
2 tbsp flour
400ml chicken stock
200ml milk
1 egg
1 sheet puff pastry defrosted
Good sized wedge of Camembert

Instructions:

1) Heat oil in pan. Fry onion for 5 minutes till transparent. Season chicken and fry gently till golden brown
2) Add mushrooms and thyme and fry for 3 minutes
3) Add flour and cook on lower heat, stirring continuously for 3 minutes. Remove pan from heat and gradually whisk in the stock, then the milk
4) Add chicken back to pan and bring to boil, then simmer for 30 minutes
5) Spoon chicken mixture into the bottom of the pie dish evenly
6) Spoon onion marmalade on top
7) Break Camembert into small chunks and distribute over the top evenly
8) Cover with pastry. Decorate pastry with slits and however else you feel inspired to decorate it.
9) Brush with egg glaze to get that golden brown colour
10) Bake for 20-30 minutes on 180c till pastry is golden brown.

 

[cerebus]

Caramelized carrots:

1 pound carrots
1 medium onion
1 cup chicken broth
1/4 tsp ground cumin
1/4 tsp curry powder
1 tsp dried thyme
1 tbsp olive oil
1 tbsp butter
garlic
salt
pepper

Peel and julienne the carrots.
Fry chopped onion and garlic till transparent
Add 1/4 tsp cumin, a heaping 1/4 tsp curry powder and a tsp dried thyme.
Stir the carrots until they are coated with the onions and thyme.
Pour in 1 cup of chicken broth.
Sprinkle some salt and pepper in there as well.
Bring everything to a boil and cook over medium to high heat (without a lid or the lid cracked, I prefer no lid) for 10 to 15 minutes until the broth has vaporized. The cooking time also depends on the size of the carrots, of course.
Here comes the good part – when all the liquid is gone, the carrots and onions will caramelize giving them an amazing flavor. This should start to happen after about 10 minutes, make sure you’re nearby then and flip them with a spatula once or twice, or you’ll burn them rather than caramelize them.

 

[cerebus]

I'm going to make the air quotes butter chicken for dinner tonight, and prepare the Cornish pasties for tomorrow lunchtime. Will report back and give pics for both recipes.

 

[khaada]

I first learnt how to make basil pesto and it was great. Then I started trying with other vegetables like mushrooms, peppers etc. I became concerned about the amount of oil that goes in the pesto, since I originally wanted a healthy pasta sauce so I came up with a sort of pesto sauce that I found to be great.

I am going to make a mushroom pesto but feel free to improvise and use any sort of vegetable to your taste.

Equipment you will need
pan (Non stick works best)
Blender or blender stick

Ingredients
Two packs of mushrooms, (Makes quite a nice big batch)
Half a garlic bulb cut up
A sprinking of Salt and pepper
100g pack of rash cashew nuts (or less depending on preferance, can use other nuts but nothing to strong what you really want from the nuts is a nice texture such as almonds, pine nuts actually are the ones I use when making Basil pesto and they work great as well)
Parmesan Cheese (optional) I originally made this vegan for my sister and it actually tasted better without the cheese, when making raw basil pesto however parmesan cheese in my opinion is a must)
Olive Oil

1. Slice and dice mushrooms and roughly chop up garlic
2. Heat up pan and use about four tablespoons of olive oil.
3. Add the mushrooms and garlic and let them cook nicely in the oil. This is where non stick pan is best since it doesn't stick and retains all the oil in the pan that will go towards your sauce. Sprinkle over some salt and pepper. If at the end you have tasted it and you feel you need more just add a bit more.
4. By this time you should have in your pan an oily bunch of mushrooms and garlic. Transfer this to the blender if a plastic blender dish wait for it to cool down first if glass just transfer it straight away.
5. Add nuts and optional cheese at this point and blend
6. You have now made pesto

It is really easy,quick and tasty and sounds impressive when you tell someone you can make mushroom pesto.

 

[cerebus]

These are the Cornish pasties. I took a dig out of the center of one and I think we're in for a treat. It actually warrants a good gravy though so I might need to make one.


In the end I made a Malay chicken apricot curry because I had a good recipe for it on the spices pack. I can post that later as well.

 

[cerebus]

The Cornish pasties were a big success so I can confidently recommend the recipe from Jamie Oliver. The flavour is quite rustic and authentic.

Will add the curry recipe later.

 

[cerebus]

Ok the chicken curry:

Ingredients:
4 chicken breasts
2 tbsp chicken Malay curry spice mix (sorry this is what I had)
1 tbsp honey
3 tbsp vinegar
1 onion
Handful raisins
2 cored diced apples
Handful apricots
1 1/2 cups chicken stock
1 cup plain yoghurt

Instructions:
1) in cast iron pot, fry chicken till brown on outside
2) add diced onion and fruit and honey and vinegar
3) fry on medium heat till somewhat melted together
4) add chicken stock and yoghurt
5) simmer down and serve with basmati rice