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Recipe's
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or anything else that smites you're fancy!
I'm quite fortunate in that I get to dine out in Bath once a week. However my latest fave restaurant in Herefordshire and is called 'The Stagg at Titley' where I had a fish starter that was fantastsic. It was a Trout terrine and that description doesn't really do it justice!
to make really nice lasagne.
Cook your mince and veg, then put it in the fridge over night then put the pasta slices on and cook a day later. It's lovely.
this thread could be a recipe for disaster
Quote: Gavin @ November 3 2011, 3:14 PM GMTto make really nice lasagne.
Cook your mince and veg, then put it in the fridge over night then put the pasta slices on and cook a day later. It's lovely.
This is sorta like next day lasagne (or any oven baked dish). I bloody love it when it's had time to marinade and the sauces thicken.
Quote: Leevil @ November 3 2011, 3:20 PM GMTThis is sorta like next day lasagne (or any oven baked dish). I bloody love it when it's had time to marinade and the sauces thicken.
Yeh kinda but you only cook the mince, the tomatoes and garlic etc together, gives the juice time to really fuse with beef. It's awesome. I cook the best lasagna It's a fact.
Quote: Gavin @ November 3 2011, 9:19 PM GMTYeh kinda but you only cook the mince, the tomatoes and garlic etc together, gives the juice time to really fuse with beef. It's awesome. I cook the best lasagna It's a fact.
Do you use this ?
Quote: Oldrocker @ November 3 2011, 9:38 PM GMTDo you use this ?
No. No one uses that.
I am well into making Red & Green Thai curry at the mo. The men in my life (all 18 of them) are getting sick of it 4 times a week though.
I do this all the time. Learn something new & eat it way to often & make everyone sick of it.
Oh & with that Lasagna. Put Philadelphia on each pasta layer & add red chillies to the mince. Fooking Awesome!
Easy Cooking:
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Porridge, Billwill style
Porridge can be pretty boring stuff, but is good for reducing cholesterol, so here is my recipe for making it more enticing.
Ingredients:
{a} porridge oats
(b) peanuts. (it can be a little difficult to find unsalted peanuts suitable for human consumption as most seems to be sold as bird food. I find mine in the Asian section of Tescos)
(c) skimmed milk
(d) tangerine or clementine orange
(e) maple syrup (or golden syrup flavoured with maple).
Into a microwaveable bowl, measure out about 3/4 of a cup of oats. add about quarter cup of peanuts.
Measure fairly precisely two lots of water or skimmed milk with the cup filled to the same level as the oats were. Add to the oats in the bowl. {actually between one and a half to twice as much liquid as oats}
Swirl the bowl to mix the three ingredients evenly.
Put in the microwave (For a grade E oven the time required is four and a half minutes to five minutes).
Meanwhile peel the orange and separate the segments.
When the microwave pings, lift out the (HOT) bowl. Add the orange segments. Decorate the top by squeezing a little bit of maple syrup over it and then a thin layer of more milk.
Eat while still hot.
{you can use your spoon to make canals in the porridge which will let the liquid milk flow to the bit you are going to eat next}.
Most scrummy cheese on toast. (Which I could happily live on) is-
Grated cheese mixed with Worcester Sauce.
Sliced mushrooms and tomato's fried and placed on top.
If you want to be different use Blue Stilton.
Also cheese and onion on toast is pretty damn good!
I LIKE CHEESE ME!
I bought some cheddar with spring onions in last night. I think that could make a good cheese on toast.
Quote: Oldrocker @ November 4 2011, 1:46 PM GMTI bought some cheddar with spring onions in last night. I think that could make a good cheese on toast.
Hungy now! Very hungy!
Last night I had jacket potato a la Delia (washed, pricked and rubbed with olive oil and salt)= Nice crispy skin.
Then scoop the inside out and mash with grated cheese and some previously fried onion and ham. Refill the skins and place under the grill until the top bubbles and the cheese melts . . .
Bill, my dad would choke on his porridge reading your recipe, he says salt is the only seasoning porridge needs.
We went to a South African restaurant this week. The decor was amazing, the food not so much. I grew up in SA so was expecting Boerewors and Biltong, but they weren't on the menu 