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Message 1.Â
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
Not sure if there is one already, I've looked and I don't think there is .. I found the Healthy Eating Club which has recipes, but not a general cookery one. I'm sure some kind soul will point me in the right direction if there is one already ..
Anyway, I keep seeing recipes being posted around and about, and people talking about what they are making for dinner, so thought it might be nice to have a dedicated thread
What are you making for dinner tonight, or do you have some special meal you want to make and haven't quite got around to?
I've been meaning to make Moroccan Lamb for a while now, I made it once in the past and it was delish, but don't seem to have thought of doing it again since .. but tonight is the night! Going to have another go Last time I used a packet mix but they don't seem to sell it now, so am going to put the spices together myself (I'm sure it can't be that difficult!) .. wish me luck Will report back tomorrow to say how it went, and post ingredients/recipe if it turns out ok .. -
Message 2
Posted by ali (U14257944) on Wednesday, 27th January 2010
Hi Lemontree, I think this is a good idea. Like you I see recipes posted here and there, and we post a few in the french thread, but nice to have a dedicated thread as well.
Moroccan lamb sounds good. I usually chuck cinnamon, a couple of cloves, ground ginger, or some slivers of fresh ginger, cumin and turmeric into the pot with lamb or chicken. Saffron's lovely but a bit pricey. Preserved lemons go well too, and if you use them with dried apricots there's a lovely sort of sweet and sour thing going on. Not that I'm an expert, and this is just a casual home grown thing.
Anyway, good luck with it, and I look forward to hearing how you got on.
Tonight we are going out to eat. But I was going to do a stir fry, but now that's tomorrow's meal.
Hope we get some more takers for this thread.
xx
Ali -
Message 3
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
Thanks ali Yes, I will try and use as many of those types of spices as I can find in the cupboard, not going to follow any specific recipe but just use the sort of spices that seem right. Haven't got any fresh ginger, but should have most of the rest, and I've got some dried apricots and almonds ready. Am going to use pork instead of lamb as I'm not keen on that, pork came out well last time, I'd not thought of using chicken so might try that too another time. -
Message 4
Posted by Flakey (U14259784) on Wednesday, 27th January 2010
Hi Lemontree and Ali
I am in - great idea. It will save Ali and I boring everyone on the French thread !!!
Not sure about supper tonight - back later.
Flakes xx -
Message 5
Posted by Borsetshire Blue (U2260326) on Wednesday, 27th January 2010
We hardly ever use meat here but I cook a lot of vegetable tagines and most Moroccan dishes work well with chicken, which we will use as long as it's organic and free range.
I'd second the suggestion that you use some preserved lemon as well as the apricots. It really lifts the flavours and besides, your name would seem to demand their inclusion! I always keep back some of the shredded peel, mix it with a few coriander leaves and sprinkle on top as a garnish.
Hope you enjoy your pork tonight. As it happens, today I'm making a chickpea and tomato tagine from a Middle Eastern and African recipe book I bought last December. Everything I've tried from it has been good so far and this dish is becoming a staple. -
Message 6
Posted by Flakey (U14259784) on Wednesday, 27th January 2010
This gives you a blend for ras el hanout lemontree, hope its helpful.
Flakes x -
Message 7
Posted by ali (U14257944) on Wednesday, 27th January 2010
Cheers Flakes, I've bookmarked that one. I have a recipe using Ras el Hanout in my Moro East cookbook. A great book by the way, have you seen it?
xx -
Message 8
Posted by Flakey (U14259784) on Wednesday, 27th January 2010
I have not seen it - is it based on the restaurant Moro in London ?
fabby food. Its on the edge of the city (square mile)
Flakes x -
Message 9
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
Thanks for the link Flakey
Haven't any of that in my storecupboard, BB, only lemony thing I've got is J*f juice! Might put a couple of drops in -
Message 10
Posted by GEm (U4356909) on Wednesday, 27th January 2010
I've got organic chicken, cheese left over from monday (from goats to applewood cheddar to stilton); some fresh chillis, broccoli, carrots and potatoes. OH needs to eat early as he has a club meeting tonight and three children home this evening so.......
Got it - chilli chicken and vegetable bake. Making this up now as will do later
Chop up onion, some mushrooms and deseeded chilli and garlic cloves. Dry fry until softened. Add chicken cut into chunks and stir well.
Cut all veggies into chunks and layer with chicken mix.
Melt some butter in a saucepan. Add some milk and crumble one or more of the cheeses in. simmer till melted - add loads of black pepper then pour over the mixture.
Top with a mix of breadcrumbs and grated cheese and bake in the oven for about 40 - 50 mins till cooked through.
Serve followed by fruit salad and yoghurt
G -
Message 11
Posted by ali (U14257944) on Wednesday, 27th January 2010
Yes, that's the one Flakes. I've never been to the restaurant, but can thoroughly recommend the cookbook I have. There's a recipe for cauliflower soup in there - I know, cauliflower soup doesn't sound at all exciting - but this one is superb. Well worth all the fiddle making it. But other recipes too, using simple vegetables and spices. Just up your street, I think.
xx -
Message 12
Posted by GuzziNut (U6364582) on Wednesday, 27th January 2010
Can I play please?
I'm trying to make my own preserved lemons, you need unwaxed lemons, salt and lemon juice, oh and a big jar! They've been in the jar (s) since boxing day and should be ready to start on soonish, as the book said leave 'em for a month...
I've been having a bit of a Morrocan thing going on in the kitchen recently, using this book
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Message 13
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
Well, maybe, but only if you let me have some of those lemons, Guzzi
(mind you, it's pushing it a bit as I need them for tonight )
Chicken and veg bake sounds good, Gem, especially with all those different cheeses. -
Message 14
Posted by GuzziNut (U6364582) on Wednesday, 27th January 2010
lemons as yet untried, Lemontree and could be foul!
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Message 15
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
They would probably improve my casserole, Guzzi, going by my non-existent cooking skills
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Message 16
Posted by GEm (U4356909) on Wednesday, 27th January 2010
Lemon Tree - the trick to being a good cook is just be confident (and never tell anyone what it is till you see the finished product!)
G -
Message 17
Posted by LemonTree (U14305071) on Wednesday, 27th January 2010
Good plan, GEm
Actually, I learned from Ainsley Harriet (of all people!) when watching Ready Steady Cook, about being in control of what you are doing when you're cooking, so I'm a fairly good cook now. It is all about being confident, and in control, isn't it? Just simple things like not just standing watching something burn and panicking, all you need to do is keep an eye on it, and take it off the heat if its getting too hot .. its *that* simple! -
Message 18
Posted by GuzziNut (U6364582) on Wednesday, 27th January 2010
failing that, ply your victims with alcohol...
But seriously, it is about practice, recipe books created for students are a good place to start experimenting with recipes IMO, I have two or three and use them quite regularly. The recipes provide consistently good results and allow for some improvisation when you want to branch out. -
Message 19
Posted by GuzziNut (U6364582) on Wednesday, 27th January 2010
sorry! X posted, but yes, its about taking control and not just looking at what you are doing and thinking help, how do I fix that
mond you if you read the culinary disaster thread and see some of mine on there, you wont listen to me at all, which is probably wise... -
Message 20
Posted by GEm (U4356909) on Wednesday, 27th January 2010
Wots a recipe book Guzzi???? Is it on the same shelf as motorcycle maintainance book????
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Message 21
Posted by GuzziNut (U6364582) on Wednesday, 27th January 2010
in my house GEm, thats very likely, they also might be covered in engine oil or worse, in the workshop or the shed
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Message 22
Posted by Flakey (U14259784) on Wednesday, 27th January 2010
Ok supper for tonight decided...
lovely lamb steaks with rosemary, a sort of mix of peppers, mushrooms and courgettes chopped fine with some of my homemade tom sauce bottled in the summer and bolangere spuds. the last dish is sooooooo spelt incorrectly.
Flakes x
Flakes x -
Message 23
Posted by ali (U14257944) on Wednesday, 27th January 2010
Ooh, that sounds scrummy Flakes, and I'm SO hungry. We're eating out tonight, as I said, but not until around 8:30 and I've not had much lunch, just a measly sandwich.
And those spuds are my very favourite way of cooking them. Lightly crisped on top, and meltingly soft underneath.
Oh stop it, stop it...I could eat the ruddy table now.
xx -
Message 24
Posted by Flakey (U14259784) on Wednesday, 27th January 2010
Here you are Sweetie have an olive. Where ar eyou eating ?
Fxxx -
Message 25
Posted by Flakey (U14259784) on Thursday, 28th January 2010
Arvo all
Who's doing what for supper ?
Mines a teeny bit boring tonight chilli con carne with salad. I have some nice dark beer to cook the chilli in. I minced the beef myself (very lean) still its only chilli.
Flakes -
Message 26
Posted by LemonTree (U14305071) on Thursday, 28th January 2010
That sounds ok, Flakey, bit better than mine .. probably beans on toast as my cupboards are pretty much bare now!
Moroccan casserole/tajine went really well last night, I couldn't believe I just chucked things in and without having to add anything (or subtract!), it tasted spot on. I'll see if I can remember what went in and post later. -
Message 27
Posted by Flakey (U14259784) on Thursday, 28th January 2010
Glad it went off well Lemon.
Flakes -
Message 28
Posted by LemonTree (U14305071) on Thursday, 28th January 2010
ok, think this was about it:
800gm Pork loin joint, cut into chunks (really cheap way of buying it, hardly any fat to cut off, and took seconds to prepare)
2 medium onions, sliced
2 tsp chicken stock powder
1 tsp each cinnamon, cumin, garlic powder, turmeric
Couple of large pinches each of chilli powder (would have used a tsp cayenne but didn’t have any), black pepper, white pepper, freshly grated nutmeg, mixed spice
4 dalchini/cinnamon sticks
Large squirt each of tomato ketchup and lemon juice
4 tbsps orange juice
Couple of large handfuls of dried apricots
Couple of large handfuls of almonds
Water
4 tsp B*sto gravy granules (all authentic ingredients, eh?!)
Veg oil
Plain cous cous
Fry onions until caramelised (I always find that the most important bit in any cooking, the caramlised bit adds so much flavour), transfer to casserole dish.
Fry pork, add all the spices and stir fry until meat is sealed, add chicken stock powder, tom ketchup, lemon juice, orange juice and cinnamon sticks. Cook for a few mins then add fried onions, apricots and a few of the almonds (I didn’t put them all in in case they went soft if cooked too long, not sure if they do?). Then add enough water to cover all the ingredients, return to the heat and add gravy granules to thicken. Continue cooking on the hob for a few more mins, then transfer to the casserole dish. Stick in the oven for about 30-45 mins at No. 5/6 (ish), then add the rest of the almonds just before serving.
The cous cous was really easy, just boil some water and a tsp oil, add the cous-cous, remove from the heat for about 3 mins, and a knob of butter and stir, return to the heat for another 3 mins or so, adding more water if it seems to be going too dry (obviously not too much water though, its not supposed to come out like risotto, I don’t think?!) -
Message 29
Posted by biomollie (U9463238) on Friday, 29th January 2010
I have been reading this with interest as I am very keen to start cooking more interesting meals than the boring old favourites which I seem to fall back on every evening. My husband is a bit of a "meat and 2 veg" man and isn't very adventurous with food, but I am determined to "educate" his palate (we've been married for over 40 years, so old dog, new tricks springs to mind!).
I'll keep and eye on this thread and look forward to trying some of the recipes. -
Message 30
Posted by Flakey (U14259784) on Friday, 29th January 2010
Hello Everyone
You can jazz up most things biomollie, meat and veg can became a thing of wonderfulness.
I am quite excited. My yanky chum sent me some chipotle peppers in adobo sauce. I have always wanted to cook with them.
So far I have discovered - don't poke your pinky in the tin and lick it - choked for about 10 mins, super hot and then made O/H try as he thinks he is butch and discovered its very funny seeing someones else reaction to overly hot things.
I realised that a small tin would go a long way so I first wanted to know what I could do with the rest once opened - rural France does not run to such things. I found a site which suggests whizzing up and freezing in teaspoons. The smoky smell is divine but makes you rasp as you get a whiff!! I have made a marinade for chicken for tonight if it tastes Ok and anyone is interested I will pass on.
Flakes -
Message 31
Posted by ali (U14257944) on Friday, 29th January 2010
Hi Flakes
Love the sound of the chipotle peppers. I shall go-ogle them.
Just made a hearty bean and bacon soup with bits of chicken in, using lots of jelly stock. I promised this the other day and didn't deliver, but today's the day. It's lovely too. Am going to make a hearty pud for OH though, he's working downstairs in the garage and it's COOOOOOLD down there.
Right, going to catch up with the rest of the thread now.
xx -
Message 32
Posted by Flakey (U14259784) on Friday, 29th January 2010
Hi Ali
You making one of your yummy puds Mmmmmmmm
Mr F had my tomato and basil soup for lunch - two huge bowlfuls. I used those knorr stock pots worked well.
Flakes x -
Message 33
Posted by LemonTree (U14305071) on Friday, 29th January 2010
Hi all, and welcome biomollie
I know what you mean about the traditional fare, although my ex husband was more adventurous I never had time to cook anything that exciting while I was working, the only times when I could do something special was for family 'dos', but then my family are very traditional in what they eat, so it always ended up either just a roast or a simple buffet (I couldn't even experiment with a fancy pud because my sister would always bring half a dozen round with her!).
So like you, I'm now keen to start cooking a few more interesting things, and experimenting a bit .. I love watching Come Dine with Me to get ideas, as they seem to do quite a few things that a different to the run of the mill stuff you keep seeing on other cooking programmes. -
Message 34
Posted by ali (U14257944) on Friday, 29th January 2010
Hi Flakes
Oh, I love tomato and basil soup. We have now used all our home grown toms, but next year I'm determined to grow more, probably in pots so I can control their watering better. I like nothing better than to roast them, swish them up in the liquidiser, and freeze to use in soups and sauces.
I thought today's pud would probably be a steamed treacle one, his fave and I can make custard. Poor boy he deserves a really good pud, he's working so hard.
xx -
Message 35
Posted by LemonTree (U14305071) on Friday, 29th January 2010
Ö÷²¥´óÐãmade tomato soup is already on my list of things to make .. it just seems such a lot of time to spend making something you can get straight out of a can, but I remember years ago having the home-made variety someone I knew had made, and its just not the same, is it? Really *must* put my mind to having a go at that .. next week, maybe ..
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Message 36
Posted by Flakey (U14259784) on Friday, 29th January 2010
Would you like to know how I make it Lemon tree - its quick.
Flakes x -
Message 37
Posted by LemonTree (U14305071) on Friday, 29th January 2010
Yes pleease!
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Message 38
Posted by Flakey (U14259784) on Friday, 29th January 2010
Tin of good toms
small amount of passata
three medium spuds
1 onion
knorr jelly chicken stock
fresh basil -essential its fresh
seasoning
pinch of sugar
soften onion in a little olive oil then add the tin of toms,spuds and a little passata and the jelly stock and add about the liquid again in hot water. simmer till the spuds are very soft and then add torn fresh basil leave a minute or two then whizz up. check seasoning. add more liquid if the consistancy is not quite to your taste. ( sorry it is a made up recipe so cannot be great on measures!!) sorry add the sugar when you add the toms.
Now that takes as long as it does to boil a spud.
Enjoy
Flakes xx -
Message 39
Posted by ali (U14257944) on Friday, 29th January 2010
Nice one Flakes.
Lemontree - glad the Moroccan pork turned out so well, sounds delicious.
Anyone been watching the progs about Delia through the Decades? I have enjoyed them, and I'll never forget the first moment I thought 'this is a cook I can respect'. It was when she said about custard - don't worry if it's lumpy, you can sieve it. Those were the most reassuring words I'd ever heard, as a newly married person with no cooking skills.
Anyway, pud simmering, custard made, prawn toast topping in 'fridge, and gorgeous soup souped.
xx -
Message 40
Posted by Flakey (U14259784) on Friday, 29th January 2010
Saw Delia's programme - I love her cat BTW.
I enjoyed it, the retro recipes were good to see updated for now.
Flakes x -
Message 41
Posted by GuzziNut (U6364582) on Friday, 29th January 2010
yes, the chipotle peppers'll freeze OK, Flakey. Make sure the portions are well sealed tho. Use as needed. Soups, stews etc all benifit from a dollop on occasions, but then, I'm a chilli head
most bigger Sainsb shops'll sell jars of the stuff and also chipotle ketchup. The jars keep in the fridge for aaages. -
Message 42
Posted by Auntie Clockwise (U8040384) on Friday, 29th January 2010
Good idea for a thread.
I too have been watching the Delia series and enjoying it.
Being retired I haven't needed to go out today - it's very icy and cold here in NE Scotland. We keep chickens and OH had to cull a few young cockerills the other day. Two are in the freezer and I used the third to make soup this morning. Boiled it up with onion, celery, carrot and a few black peppercorns. Then strained the stock, took the chicken off the bone and made soup with more onion, celery and carrot plus some 'broth mix' (Scottish collection of pulses) which had been soaked. Result - a filling, warming lunch with plenty left for another day (I don't think it's going to get any warmer for quite some time). -
Message 43
Posted by Flakey (U14259784) on Friday, 29th January 2010
Sadly guzzinut ( great name) Nothing like that where I live - I came over all odd the other day when I got some ricotta!!
I blended the tinned chipotle and put teaspoons of it on a plate and put in the freezer.I am then going to put it in little bags. I have a mix of chipotle, garlic, orange juice, lime zest, honey and soy whizzed up with the chooky marinading. I will then chargrill with a funky salad.
Flakes -
Message 44
Posted by Flakey (U14259784) on Friday, 29th January 2010
Thanks for the link guzzinut - are you an italian bike fan per chance ?
Flakes -
Message 45
Posted by LemonTree (U14305071) on Friday, 29th January 2010
Thanks for the recipe, Flakey, just one thing about the spuds .. I'm sure they're probably ok, but just wondering if it makes the soup a bit floury in texture? I actually got around to making some butternut squash soup a couple of weeks back and chucked in a spud, but I personally think that spoiled it, texturewise? When I subsequently made some spicy parsnip soup, I probably would have put a potato in, but left it out instead and the soup was much smoother? I suppose it's just down to personal preference, but then if I don't add them to the tomato soup, it just going to be pretty much tomoto and I'm not sure that will work either .. maybe a dash of cream instead?
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Message 46
Posted by Flakey (U14259784) on Friday, 29th January 2010
Its a lovely texture with spud because the toms are quite watery. I would not add spuds to squash or parsnip but defo to toms. The cream is your choice !! I am not big on cream. I promise its not grainy. A good whizz and it will be perfect.
Let me know
Flakes x -
Message 47
Posted by Anne-Marie (U1474870) on Friday, 29th January 2010
Great thread! I love cooking - fresh, simple good ingredients. I'm not that confident without recipes and o/h is a good cook too. I love making all sorts of preserves and baking particularly. And I adore tasty one pot/dish meals that are easy but delish.
I mostly try to do things from scratch - I like to be in control of what goes into my mouth or at least know what wicked things are in the dish!!!
Tonight is salmon fillets - I'll cook them in foil parcels and smear them with garlic/chili/ginger & lime beforehand. I'll probably serve simply with green beans (if they are compos mentis!) and noodles drizzled with sesame oil.
I need to go shopping and reading this thread is giving me lovely ideas. Espec, re preserving lemons!
AMx -
Message 48
Posted by GuzziNut (U6364582) on Friday, 29th January 2010
I guess you'll have to get visiting pals from UK to buy it for you and bring it when they visit then, Flakey.
marianade sounds like it should work OK. But oil garlic and chipotle works well if you are feeling lazy
and yup, bit of a fan of Moto Guzzis I'm afraid -
Message 49
Posted by Flakey (U14259784) on Friday, 29th January 2010
Nothing wrong with that Guzzi.
Actually the last lot came from the States. Some chums I got into sausage making thought the chipotle with adobo sauce would be a good addition to some sausages.
I grow skinny red chillis and dry them for use throughout the year but this smokey thing is heavenly.
off to warm up my char grill and smoke out the house!! roll on outdoor cooking weather.
Flakes -
Message 50
Posted by LemonTree (U14305071) on Friday, 29th January 2010
Yes, actually that sounds about right .. right then, shall give it a go! (Without cream to start with ..)
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