The Unofficial Cooking Thread

Have you ever tried a blue cheese, strawberry and bacon salad...its devine.
 
skoob said:
Have you ever tried a blue cheese, strawberry and bacon salad...its devine.
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With a balsamic dressing. Do yourself a favour and add scallops to that if you can, then serve it as a main course. Little twist:

Alternatively, separate the salad and swop the bacon for chorizo sausage. Slice the chorizo thin and place in a hot oven. They will curl on the edges and that is OK. Pan fry the scallops and serve on the chorizo with a balsamic reduction on the top. Place those all around the outside of the plate and make a quick and easy rocket, blue cheese, strawberry and fresh herb salad in the centre, with a light vinaigrette dressing . Looks good - great when you want to impress and it is really simple to do...

Dammit, I said I wasn't going to post in here FFS...:mad:
 
Arzy said:
I do that as well, recipes are more a guideline of someone elses attempt to me, I like to improvise :)
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I do that too. I look at the recipe, then I glance inside the cupboard and fridge and improvise. Especially the last 5-10 days before payday. :)
 
I think most of todays best recipies or meals were discovered in the period 5-10 days before payday.

You went grocery shopping with your little list, thinking you need this and that and a touch more of the next because your definately going to use it during the month. The month starts and you cook all your favorites right off the bat. Now you go and try to figure out what to do with all those things you bought and all the things you have but you don't actually like...

*mmm slightly freezer burned mince and old soft potatoes* Cottage Pie!
*chicken, half an old green pepper, some mushrooms that you don't actually remember when you got and the last bit of milky in the fridge thats gone a tiny bit funky* Chicken a-la King!
*Onions that are almost ready for replanting, tomatoes that are basically a puddle in the fridge, half a bottle of red wine you stuck the cork back into and mouldy bread* Roast veg with a balsamic reduction on bruschetta!
 
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DJK said:
With a balsamic dressing. Do yourself a favour and add scallops to that if you can, then serve it as a main course. Little twist:

Alternatively, separate the salad and swop the bacon for chorizo sausage. Slice the chorizo thin and place in a hot oven. They will curl on the edges and that is OK. Pan fry the scallops and serve on the chorizo with a balsamic reduction on the top. Place those all around the outside of the plate and make a quick and easy rocket, blue cheese, strawberry and fresh herb salad in the centre, with a light vinaigrette dressing . Looks good - great when you want to impress and it is really simple to do...

Dammit, I said I wasn't going to post in here FFS...:mad:
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Why would that be:confused:

Unlike another thread started by someone. Who shall not be named I actually do enjoy cooking and love learning about new recipes etc.

Come on everyone, share some more
 
this thread is looking good, would just like to learn how to mix different flavours, i improvise mostly but only get it REALLY nice every now and again, although sometimes its lekker.

What i enjoyed last night(if you have time) is Homemade Egg Pasta, its HEAVENLY especially in the oven with a bit of whitesauce and cheese on top...
 
they just mentioned FUDGE in an advert on tv now, does anyone have a nice creamy fudge recipe that they can share please.
 
Microwave fudge

Ingredients
1 tin full cream condensed milk
2 cups castor sugar
250gr butter (not margarine)
15ml vanilla essence

Method
Place all ingredients into a plastic or pyrex mixing bowl. Microwave for 2 minutes, Stir. Microwave for 5 minutes. Stir. Microwave for 5 minutes. Stir Add vanilla essence. Stir. Pour in greased pyrex dish to set. Cut into blocks before it hardens.
 
porn$tar said:
Microwave fudge

Ingredients
1 tin full cream condensed milk
2 cups castor sugar
250gr butter (not margarine)
15ml vanilla essence

Method
Place all ingredients into a plastic or pyrex mixing bowl. Microwave for 2 minutes, Stir. Microwave for 5 minutes. Stir. Microwave for 5 minutes. Stir Add vanilla essence. Stir. Pour in greased pyrex dish to set. Cut into blocks before it hardens.
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hey thanks that was quick i will try it tomorrow.
 
Lemme know how it turns out, only ever made fudge on the stove.
 
well i attempted to make fudge in the microwave and it turned into some delicious tasting toffee, hmmm.
 
I'll stick to making it on the stove then, wayne you're a great guinea pig ;)

I've cooked pasta and rice in the microwave and it turned out fine, makes eggs quick too.

Dude those instant microwave meals isn't food man :p
 
I must say microwave fudge does sound interesting, I shall try it sometime.

Next recipe is Pasta ala Avo.

1) Cook yourself some pasta

2) Then in a bowl (while the pasta is cooking) add the following; finely chopped onions, chopped tomatoes; chopped chili, chopped avocado-pear, garlic and some grated chedder cheese.

3) When the pasta is ready, drain it and mix it with the ingredients in the bowl. (Yes they are supposed to be raw) add some olive oil, some salt and pepper. Then serve it.
 
Linoman said:
Next recipe is Pasta ala Avo.

1) Cook yourself some pasta

2) Then in a bowl (while the pasta is cooking) add the following; finely chopped onions, chopped tomatoes; chopped chili, chopped avocado-pear, garlic and some grated chedder cheese.

3) When the pasta is ready, drain it and mix it with the ingredients in the bowl. (Yes they are supposed to be raw) add some olive oil, some salt and pepper. Then serve it.
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I'd rather not eat my onion, chilli and garlic raw. Frying them together in plenty olive oil would help, and then drizzle this oil over the pasta once cooked. They are strong flavours in their raw state and will be really over-powering and will linger in your mouth for hours afterwards, even after brushing your teeth. But because they are strong flavours, they will infuse into the oil easily and the oil can be stored for use in anything else afterwards. All of these ingredients are really potent in their raw form and cooking them helps to "balance" their flavours somewhat.

I'd also sub the grated cheddar with shaved parmesan or pecorino and add some fresh basil right before serving. Served cold as a pasta salad. Cheese will begin to melt because of the residual heat from the pasta so if you do go the cheese route, then rinse the pasta in some cold water once it is cooked to stop the cheese from melting.

EDIT: a further variation woud be to sub the fresh tomatoes with sunblush/sundried tomatoes. This then becomes more of a pasta aglio e olio. In this case, fry garlic until cooked, add a little beef stock and reduce it on a really high heat for a few minutes, then add the tomatoes and cook for about a minute. Add cooked pasta (preferably spaghetti) to this pan and fry the spaghetti quickly with added chilli and basil. Season it, then top with shaved parmesan. Simple...

Just an alternative based on my personal taste, that's all.
 
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