Recipes!

an absolutely easy shawarma recipe that you can't mess up:
chicken strips or cubed chicken breast - marinate in your fave marinade/spices and then fry
shredded lettuce, diced cucumbers ,diced tomatoes, little salt if u need it
Main ingredient: Nando's Perinaise
Pita bread

Mix some perinaise into the lettuce, heat the pitas in the microwave and then make a small opening...start filling the pitas with the chicken,lettuce,tomatoes and cucumbers. Sometimes I substitute crumbed calamari for the chicken.
 
Made this about 20 times.

This easy recipe for the classic beef and mushroom dish saves time and money. For an even cheaper version, use pork loin.

Serves 4
Ready in 20 minutes

Ingredients

* 225g long grain rice
* 500g quick-frying beef steaks, cut into thin strips
* 1 tsp mixed peppercorns, crushed
* 1 tbsp olive oil
* 1 onion, finely sliced
* 150g closed cup mushrooms, wiped and halved
* 284ml carton soured cream
* 2 tsp paprika

Method: How to make cheat's beef stroganoff

1. Cook the rice according to packet instructions. Meanwhile, put the beef strips into a shallow dish, add the crushed peppercorns and toss to coat. Set aside.

2. Heat the olive oil in a large frying pan over a medium heat and cook the sliced onion for 3-4 minutes or until soft but not coloured.

3. Add the mushrooms and cook for a further 5 minutes. Increase the heat, add the beef strips and fry for 4-5 minutes or until the juices have evaporated and the meat is brown. Add 3 tablespoons water and bubble to deglaze the pan.

4. Stir in most of the soured cream and half the paprika, and gently heat until warmed through. Check the seasoning.

5. Spoon the beef stroganoff onto plates. Top with the remaining soured cream. Season with the remaining paprika and black pepper and serve with the rice.

http://www.channel4.com/food/recipes/quick-suppers/cheats-beef-stroganoff-recipe_p_1.html
Click to expand...
 
dendens said:
an absolutely easy shawarma recipe that you can't mess up:
chicken strips or cubed chicken breast - marinate in your fave marinade/spices and then fry
shredded lettuce, diced cucumbers ,diced tomatoes, little salt if u need it
Main ingredient: Nando's Perinaise
Pita bread

Mix some perinaise into the lettuce, heat the pitas in the microwave and then make a small opening...start filling the pitas with the chicken,lettuce,tomatoes and cucumbers. Sometimes I substitute crumbed calamari for the chicken.
Click to expand...


OOOh when you cooking for us

we used to make it with this garlic pitas but the longish ones and add mozarella on the inside and toast

very nice
 
dendens said:
an absolutely easy shawarma recipe that you can't mess up:
chicken strips or cubed chicken breast - marinate in your fave marinade/spices and then fry
shredded lettuce, diced cucumbers ,diced tomatoes, little salt if u need it
Main ingredient: Nando's Perinaise
Pita bread

Mix some perinaise into the lettuce, heat the pitas in the microwave and then make a small opening...start filling the pitas with the chicken,lettuce,tomatoes and cucumbers. Sometimes I substitute crumbed calamari for the chicken.
Click to expand...

I'm 'avin some of that... Lurvely.
 
easiest pasta recipe:

Pasta Tuna
boil spaghetti

in a bowl place 1 can (2-3 people) of tuna
add a dash of salt
add a dash of lemon peper (normal black pepper will also do)
add a bit of origanum
add freshly ground nutmeg (I have a grinder)
add about 2 teaspoons of olive oil (just enough to make the tuna shinny)

as soon as pasta is boilt add a table spoon of butter(pref) or marg will also work.

mix it all together & dinner it ready.
(time depends on how long you boil the pasta for)

Serve & enjoy. little effort & little dishes.
 
2 quick easy recipes i do almost once a week.

Roast Chicken, potato's & veg -quick simple.
Preperation time 10 minutes max.
Preheat oven to 180.

Whole Chicken on tray, shove i peeled lemon inside chicken, sprinkle with mixed herbs.
Peel and halve 2-3 potato and 2-3 sweet potato, lay around chicken in tray and drizzle with olive oil.
Into oven ..... leave for 1 and half hours.
1 bag woolworths roasting veg on another smaller tray, drizzle with olive oil into oven half way through cooking chicken.

-----------
Pasta -Sicilian

Sauce:
1-Olive Oil in small pot
2-Half large onion (i use red onion) finely chopped with 2 teaspoons fresh crushed garlic in pot
3-Four anchovies in pot, let them melt away with onion and garlic.
4-Two or three chopped tomatoes
5-Some chopped capers
6-Some chopped Pitted black Olives
7-Teaspoon or 2 chopped italian parsley.
Let simmer for 20 -30 minutes.

Pasta -i packet Woolworths fresh pasta - 10 -15 minutes in pot boiling slightly salted water.

Drain pasta - plate, and spoon sauce over pasta, grate some parmesan over and garnish with roughly chopped parsly.
 
Nanfeishen said:
Sauce:
1-Olive Oil in small pot
2-Half large onion (i use red onion) finely chopped with 2 teaspoons fresh crushed garlic in pot
3-Four anchovies in pot, let them melt away with onion and garlic.
4-Two or three chopped tomatoes
5-Some chopped capers
6-Some chopped Pitted black Olives
7-Teaspoon or 2 chopped italian parsley.
Let simmer for 20 -30 minutes.

Pasta -i packet Woolworths fresh pasta - 10 -15 minutes in pot boiling slightly salted water.

Drain pasta - plate, and spoon sauce over pasta, grate some parmesan over and garnish with roughly chopped parsly.
Click to expand...

Substitute the first set of parsley for something like origan (fresh obviously) or basil even (deviates a bit, but should be nice) I think. I would also peal the tomatoes before I put them in the sauce, you get a better consistency and taste in my opinion.

Also, Fresh pasta is made with eggs and dried pasta is made without. Dried pasta has various degrees of quality though: generally the darker the pasta the faster it's been dried, and therefore the lower the quality. Ideally you dry it nice and slow on a rack. High quality dried pasta cooks quickly (5 minutes more or less) and lower quality cooks slower. My pâtissier would throw you off a bridge if he heard you call woolworths pasta fresh. :-(
 
AvatarS said:
I've never had it, but the sound of it makes me sure I would hate it too... It just sounds so wrong.
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I love tuna really I do but not in a pasta, the warm tuna is just revolting. Maybe in a cold pasta salad it would be fine but have not tried that yet.
 
ponder said:
I love tuna really I do but not in a pasta, the warm tuna is just revolting. Maybe in a cold pasta salad it would be fine but have not tried that yet.
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Yep, that was my thinking.
A cold pasta salad would just be tuna salad with pasta in it, so that sounds fine :p
 
I'm much better at the sauce thing now :D She's really enjoying my food.

Now I just need a pork recipe for tonight.
 
efitol said:
I'm much better at the sauce thing now :D She's really enjoying my food.

Now I just need a pork recipe for tonight.
Click to expand...

haha thats good ..theres alot of sauces you can make ...most have a white sauce base ...cheese , pepper ....even buy packet sauces work well
 
ponder said:
Wait until she packs on the pounds, then it's gonna be your fault! :D
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Snap, she said the same thing last night :D But surely she won't gain weight if we eat moderately? I hope...
 
Tonight I'll make this pork with cerebus's chilli potatoes and samr1wp's mushroom sauce :)

Ingredients
4 pork shoulder steaks, about 750g in total
oil
1 large onion , halved and thinly sliced
300.0ml cider
2 bay leaves
4.0 tbsp crème fraîche
2.0 tsp Dijon mustard
small bunch parsley , chopped
Click to expand...
Heat a little oil in an ovenproof pan with a lid.
Fry the shoulder steaks on each side until golden brown.
Lift out then fry the onions until softened and golden.
Add back the pork with the cider and bay.
Bring to a simmer then put on a lid and cook in a 180C/fan 160C/gas 4 oven for 1½ hours.
Lift out the oven and break up the steaks into chunks.
Stir in the crème fraîche, mustard and parsley then cook for another 5 minutes.
Serve with mash or green veg.
Click to expand...
Will it be bad to use sour cream instead of crème fraîche?

cerebus said:
I made this a couple of days ago:

Mexican chili potatoes.
1) peel and cut potatoes into chunks, then boil until soft but still firm.
2) when done, shake around in a colander to get the edges fluffed out.
3) meanwhile fry the following together in a pan on medium heat: onion, chili, cayenne pepper, cumin, garlic - until browned and aromatic.
4) add potatoes to the pan and fry together in olive oil.
5) serve with white yoghurt or sour cream.
Click to expand...
I'll be substituting the cumin with coriander, will it still be good?

samr1wp said:
you dont make a base for sauce with the flower and butter ?...

for mushroom sauce normally i just cut up mushrooms ....throw in pan and saute with butter and add salt and pepper ...add cream and cook ..very rich

or you can do it the white sauce way ...my aunt normally throw little flower and butter till it forms a paste ...then lets it simmer until it like breaks abit then adds milk and then as cerebus said you need to stirr frequently ...and then add abit of cream and mushrooms

for pasta ..i normally buy the pasta cook in sauces ...very good and easy
Click to expand...
For the mushroom sauce, do I just make it exactly as you instructed here? No flour or milk?
 
efitol said:
For the mushroom sauce, do I just make it exactly as you instructed here? No flour or milk?
Click to expand...

the one without milk and flour is very very rich cause its just cream and expect alot of the cream to boil away ...but i really enjoy it like that ...you can thin it out by adding milk but its very rich
 
samr1wp said:
the one without milk and flour is very very rich cause its just cream and expect alot of the cream to boil away ...but i really enjoy it like that ...you can thin it out by adding milk but its very rich
Click to expand...

Cool, I'll give it a try, thanks.
 
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