webby v7 slipperwagon

iTrader: (2)

I am a bit of a cook on the side. I come from a familly of competetive cooks. Myself included, we all cook well/superbly(me) and i would be interested to see your favourite recipes.

1.A daube Nicoise is one of my favourites,but if you dont like beef/oranges it may not be for you.French Provencal cooking is awsome, but as my mother is irish/spanish we have a conflict of ideas. Oh and by the way i'm a builder, and cooking is an art more so than any other art of any description..

Luan Pra bang

IF you are so good a cooking why don't you become a chef ?

little-ginge

i quite like beans a la toast, me ..*nods*

Luminous

iTrader: (3)

Pizza

OR failing that kebab and chips

HTH

Jap2Scrap

I cook a mean salad, unless a boiled egg is required on it, then I'm fooked.

druddle

Some of my faves to cook are lasagne, canneloni and moussaksa (can you see a pattern developing...)

The most important thing in these dishes is preparing the ragu sauce. I usually use...

Fresh organic beef or lamb mince
Mucho fresh garlic and olive oil
Onion

Fry that lot up and add tin of chopped tomatos, a carton of passata (sieved tomato), a load of oregano, liberal splash of red wine and seasoning. Leave to simmer, and turn over occasionally for about an hour. Most of the liquid will have reduced and it will be yummy.

You can then do anything with it, like spaghetti bolognese, lasagne, canneloni, moussaka.

Dave

Nicks VR4

I do a good jacket potato

I like cooking its relaxing

Cook most things from above to a full roast
I also do some wicked casseroles bit to hot here to cook them

Corned Beef casserole is good
Sliced Pots at the bottom of the dish chopped onion / mushroom and veg you like cabbage and peas are good
Cube the corned beef do it like in layers with the veg mixed in
Sliced Pots over the top
3 oxo cubes add herbs hot water mix and pour over till just touching the sliced pots at the top cover with lid and cook 180
I do mine for at least 2 hours but you can leave longer cooking
just keep a eye on the gravy not drying out to much

You can use different meats as well braising steak , Steak and kidney , Chicken
I have also thought about a hot dog casserole but the misses turned her nose up at that one lol
Might try it anyway just to see what is like

webby v7 slipperwagon

iTrader: (2)

I find cooking relaxing in my own time, not running around like a lunatic with your hair on fire. Listening to music, Glass or two of red wine and enjoying what i'm doing.

Fosters

Bitter chocolate ice cream

220g 100% dark choc
220g 70% dark choc
100g caster sugar
4 yolks
600ml Milk
5tbl sp dbl cream
75g butter

healthy rating: NIL

little-ginge

mmm talking of ice cream....(this one is not for kids!)


Baileys ice cream with florentines..

150g florentines
568ml double cream
500g pot of fresh vanilla custard
6tbsp of Baileys


Crush florentines into small pieces. Whisk cream until just starting to thicken. Use a spoon to gently fold in Baileys,custard & florentine pieces.

Pour mixture into 2 litre shallow freezerproof container. Freeze for 1hr.

Remove from freezer and using a fork, fold the frozen edges into the rest of the mixture. Return to the freezer for a further 2-3 hours until the ice cream has set, repeating the folding process about 3-4 times to keep breaking up the ice crystals.
Then serve with a nice chocolate sauce... yummm

I found this receipe in a supermarket... it is really rich and decadent..

MOK79

With you on that one