Ready, Steady, Cook...

getting Wimpy and maybe something else tonite. will prolly do a potjie tomorrow or Sunday.

i know, this is a useless post and totally off-topic.
 
DJK said:
Got anything else in the kitchen or is this a tight month?
Click to expand...


Still going better than in your house :D Just kidding!

I obviously have all the normal ingredients one would expect in a well-stocked kitchen - tomatoes, onions, cream, spices, etc. etc.

I was just listing the specific items I would like to use
 
Broccoli with white wine, garlic and lemon zest:

Cook some garlic in a fair amount of olive oil, toss in the broccoli and coat liberally. Add in white wine and salt then cook till slightly tender on a fairly high heat. Remove the broccoli and reduce the wine and garlic mixture by half. Serve the broccoli with a little of the liquid poured over and freshly grated lemon zest. I used a recipe for this last time so not sure if I've forgotten anything, but it came out really nicely.

Then just make a pesto pasta using basil for authenticity or play around with the herb ingredients, so long as they are fresh and do not include mint - just doesn't work with pasta in my experience.

Another thing you could try with the pasta is to roast some cherry tomatoes if you have them lying around, fry off some chilli and garlic in olive oil, cook the pasta with plenty salt, then once the tomatoes are cooked just fry the pasta briefly with the chilli/garlic oil, add the roasted tomatoes, toss in some freshly chopped basil and serve with some parmesan...

You could chop up the broccoli and serve it in the pasta like that - just don't use too much (or any maybe) of the white wine reduction - not sure how well that will work to be honest...
 
Last edited:
DJK said:
Broccoli with white wine, garlic and lemon zest:

Cook some garlic in a fair amount of olive oil, toss in the broccoli and coat liberally. Add in white wine and salt then cook till slightly tender on a fairly high heat. Remove the broccoli and reduce the wine and garlic mixture by half. Serve the broccoli with a little of the liquid poured over and freshly grated lemon zest. I used a recipe for this last time so not sure if I've forgotten anything, but it came out really nicely.

Then just make a pesto pasta using basil for authenticity or play around with the herb ingredients, so long as they are fresh and do not include mint - just doesn't work with pasta in my experience.

Another thing you could try with the pasta is to roast some cherry tomatoes if you have them lying around, fry off some chilli and garlic in olive oil, cook the pasta with plenty salt, then once the tomatoes are cooked just fry the pasta briefly with the chilli/garlic oil, add the roasted tomatoes, toss in some freshly chopped basil and serve with some parmesan...
Click to expand...

Thanks DJK, just reading that makes me hungry! Will try it tonight.
 
Roast tomatoes on the vine if possible - buy them that way. Tomatoes themselves don't have much fragrance at all - the smell of tomatoes comes from the vines - cooking them on the vine adds aroma, and most of our taste is based on smell. Don't toss out the vines and leaves of tomatoes - keep them and cook with them - they make a big difference...
 
DJK said:
Roast tomatoes on the vine if possible - buy them that way.
Click to expand...

Woolies sells those Mediterranean tomatoes on the vine, sweetest tomatoes I ever had, and I never used to eat tomatoes at all.
 
Thats a wicked idea!

I have tiny yellow bell shaped tomatoes growing in my garden and they grow 6 to 8 in a "bunch". Will be trying that idea out when I have people over again and serve them each up a bunch roasted like that!
 
Chicken Meatballs with Pasta and Sauce -

Take a packet of chicken mince.
Add salt, pepper, sweet chili sauce and finely chopped dried apricot.
Mix and roll into mini meatballs.
Fry the meatballs until just browning (doesn't take long).
Then take garlic, sliced leeks, diced green pepper and a knob of butter together in a pan and cook until soft.
Add cream and let it simmer for 3 minutes before adding the meatballs (and a bit of feta) in and add pasta of choice.
Sprinkle with parsley and serve :D
 
ok, I am lus vir a nice fresh salad for supper, but want to do it in such a way, that it will be the whole meal. I will go and but some ingredients, but thought of the following so far:

lettuce
tomato
cucumber
apple
green pepper
feta

what else can I add to make it a main meal? I thought about adding some fried chicken rashers, or some other protein (no pork or seafood :sick:)
 
Hot_Chocolate said:
ok, I am lus vir a nice fresh salad for supper, but want to do it in such a way, that it will be the whole meal. I will go and but some ingredients, but thought of the following so far:

lettuce
tomato
cucumber
apple
green pepper
feta

what else can I add to make it a main meal? I thought about adding some fried chicken rashers, or some other protein (no pork or seafood :sick:)
Click to expand...

Salmon - OK, I know you said no seafood, but still ...
Haloumi cheese instead of feta
Make the chicken with a salty crust.
Avocado
 
chicken rashers = chicken bacon

is avo's still in season? (yeah, it's been a while since I was last in the shops, ie last payday ;))

and what is haloumi cheese? (EDIT: nevermind, went to google it)
 
Last edited:
Told ya about the chicken salad that I make that everyone loves. It's a meal on it's own. Make that.
 
maybe use a little cajun/chicken spice on the chicken strips when grilling 'em. and then just use a little mayo or salad dressing of your choice.
 
Think I'm going to do spuds with bacon and cheese sauce...and a avo salad
 
You must log in or register to reply here.
Back
Top
Sign up to the MyBroadband newsletter
X