what are you cooking for dinner tonight, recipe and all?

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stolenwine
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Re: what are you cooking for dinner tonight, recipe and all?

Post by stolenwine » Mon Feb 01, 2010 20:29

you reckon this could work with potatoes in place of aubergine and cheddar in place of parmesan? i really want a potato gratin but we have no whipping cream, only yogurt!
crystalball wrote:That lentil recipe up there looks beautiful. Haven't made anything with lentils for a bit so I might try it this weekend.

Tonight I'm going to make this ace thing that my friend cooked for me when I was in Greece the other week:

Aubergine, yoghurt and parmesan bake

4-5 aubergines sliced
4-5 tomatoes
dill
2-3 cloves of garlic
150g grated parmesan
1 cup Greek yoghurt
1 cup pine nuts
oregano
paprika
olive oil
salt and pepper

Put the sliced aubergines in salted water and leave for 30'. In a frying pan fry the pine nuts without oil. Dry the aubergines, brush them with olive oil and grill them for 3-4 mins on each side. Then put them in a baking dish, sprinkle half the parmesan, some oregano, paprika, dill and the pine nuts on top of them. Then add a layer of tomatoes and then another layer of the herbs and spices as earlier (not the parmesan though). Pre-heat the oven at 180oC. Put the yoghurt in a bowl with the crushed garlic and the rest of the parmesan and salt and pepper, mix well and empty on top of the tomatoes. Bake it for 20-25 mins. Can be served hot or cold and it keeps really well in the fridge.
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Re: what are you cooking for dinner tonight, recipe and all?

Post by crystalball » Mon Feb 01, 2010 22:58

stolenwine wrote:you reckon this could work with potatoes in place of aubergine and cheddar in place of parmesan? i really want a potato gratin but we have no whipping cream, only yogurt!
You know, my head is not quite working right now but I think this recipe might be a bit bland with potatoes. Can't think why though. Anyway, you can make a really nice potato gratin with milk and cheese instead of cream, in the same way you'd make a cheese sauce.

You've probably made a sandwich and gone to bed by now, haven't you? Sorry.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by nanski » Sun Mar 21, 2010 13:19

i'm having scrambled eggs and potatoes. such a comfort food for me.
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Re: what are you cooking for dinner tonight, recipe and all?

Post by joanny » Mon Mar 22, 2010 19:17

I'm still lazy at cooking but freezer is my best friend : mashed potatoes with salmon and spinach.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by oxo_foxo » Mon Mar 22, 2010 19:32

Balti pie, hot and spicy chicken breast and chips.

Put balti pie in oven. Wait ten minutes. Put chicken and chips in oven. Wait twenty minutes. Take everything out of oven. Put it on a plate.

BRILLIANT

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Re: what are you cooking for dinner tonight, recipe and all?

Post by humblebee » Wed May 05, 2010 09:24

I made a proper nice veg sausage stew last night.

6 vegetarian sausages, already cooked (firm-textured ones - don't use something that'll fall apart)
6 or so biggish mushrooms
half a bulb of fennel
1 red onion, 1 white onion
stick of celery
a bit of a red pepper
some peas
3 bay leaves
thyme
2 cloves garlic
some vegetable stock (bouillon FTW!!!)
Henderson's relish
white wine
Tartex-type mushroom paste thing
milk
cornflour

Right. Heat some oil and butter in a heavy-bottomed stew pan. Roughly chop the white onion and fennel; crush the garlic; add all these to the pan with the bay leaves. Cook these on a low heat. Add the mushrooms, roughly chopped into chunks.

Slice the sausages into one-inch chunks; roughly slice the red onion; finely chop the celery. When the onion's turning light brown in the pan, add all these things, with enough stock to cover them all. Give it a dash of Hendy's, some thyme, a tablespoon or two of the mushroom paste, and some salt and pepper.

Get it simmering, then turn the heat right down, cover the pan, and leave it for an hour. Stir it now and again to stop it sticking; add a bit more stock if it looks too dry. After that hour it should still be quite liquidy and the veg should be all melty.

Add a big old glug of white wine, stir it in, turn the heat up a bit, cook for another three or four minutes with the lid off the pan. Stir a teaspoon of cornflour into a cup of milk, then stir enough of this into the stew to thicken it to the texture you'd serve it at. Chop a bit of red pepper very finely (you probably only need about a third of one), and stir this in with a little handful of peas.

This would be good with mash, crusty bread, pilaf, dauphinoise potatoes, cauliflower cheese, whatever really. I made some chips to have with it, which was even better.

I guess don't hold back on the wine, cos that was the flavour that really made it. The peas and red pepper are mostly for colour, so only add them right at the end or you'll lose that. And make sure you simmer at the simmery stage for an hour. No skimping on that. And go off and give your young son a bath while it's simmering. If your local supermarket doesn't sell young sons, a doll will do just as well, but I prefer to use a young son.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by roundbitsofplastic » Wed May 05, 2010 09:35

humblebee wrote:And go off and give your young son a bath while it's simmering. If your local supermarket doesn't sell young sons, a doll will do just as well, but I prefer to use a young son.
I've half a mind to go up Spar and ask if I can buy a young lad to bathe while I'm waiting for my tea to simmer.

I'd quite like to keep my tackle though, and I've never been fodn of drinking boiling sugar.

Aside from that, maybe I'll make a stew tonight. hrrrm.
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Re: what are you cooking for dinner tonight, recipe and all?

Post by lynsosaurus » Wed May 05, 2010 10:52

ooh, i've got some sausages left in the fridge that would be right up that stew's street.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by caramarydaisy » Sat Aug 07, 2010 21:32

i just made a batch of cornish pasties!!

i followed this hairy bikers recipe but i made 8 instead of 4-6 as theyd have been massive! mine are way big enough..

http://www.bbc.co.uk/food/recipes/thepe ... hpas_91837

for a first attempt i reckon i did ok.. could maybe have seasoned a bit more but not bad!
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Re: what are you cooking for dinner tonight, recipe and all?

Post by lynsosaurus » Sat Aug 07, 2010 21:38

i'm currently waiting on my tea to cook: filo pastry, which i filled with feta, spinach, mint, pine nuts and a tiny bit of goats cheese. they look bloody wonderful but they're taking AGES to cook, gah!

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Re: what are you cooking for dinner tonight, recipe and all?

Post by stolenwine » Tue Mar 29, 2011 01:05

tonight i was super tired and passed out for a few hours when i got home. i had to make a really quick dinner when i eventually woke up and went for the usual spaghetti with tomato sauce - but this time the sauce was actually pretty good! all you people who actually like, know how to cook will probably not be too excited about this, but i was happy that i was able to make a really quick, pretty much no-effort dinner that tastes good.

i put a few cloves of garlic in a frying pan with tons of olive oil until they smelled kind of nice (but not too brown) then i added tinned tomatoes, a tiny bit of sherry vinegar (top tip from crystalball!) a bit of sugar, oregano, salt and pepper, and let reduce a bit and simmer until the spaghetti was done. i dunno what made it taste good this time, because normally when i do a quick tomato sauce like that it's JUST ABOUT edible. i guess the vinegar, sugar and different brand of tomatoes maybe did it? anyway, this is my new go-to-quick-dinner-recipe. no more ice cream for dinner just because i'm too tired to cook!

edit: what brand of tinned tomatoes do you guys normally use? we usually get waitrose own brand ones or napolina ones, but this time we got biona organic ones and i think they might've made all the difference!
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Re: what are you cooking for dinner tonight, recipe and all?

Post by Sylvie » Tue Mar 29, 2011 15:52

stolenwine wrote:edit: what brand of tinned tomatoes do you guys normally use? we usually get waitrose own brand ones or napolina ones, but this time we got biona organic ones and i think they might've made all the difference!
We use the basic/value chopped tomatoes, as I usually find once we've added garlic, onion, herbs and sometimes mushrooms, they taste great anyway. A few drops of Worcester Sauce can work wonders too (or Henderson's Relish for vegetarians). I've heard that Italians* never put garlic and onion together in sauces, but we still do...

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Re: what are you cooking for dinner tonight, recipe and all?

Post by humblebee » Tue Mar 29, 2011 16:43

I've never found it makes much difference whether you use expensive tinned tomatoes or slightly less expensive ones. They're all bloody expensive these days aren't they. This all used to be fields y'know.

When I do a tomato sauce for pasta now, I've taken to chopping up some carrot and celery really fine and cooking that up for a while with the onion and garlic (and a bay leaf) to add the tomato to. You can (and should) piddle about with herbs all day, but get some decent veg into it and the whole thing gets a bit more punch. But yes, Hendy's Relish as well.

Did a nice bowl of pasta last night without any sauce at all - just roasted a tray of courgette, leeks, broccoli, onions and garlic and added a handful of baby broad beans. Lovely and summery. And you can spend most of the cooking time just sat on your arse.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by crystalball » Tue Mar 29, 2011 16:57

I'm a total convert to the 'no onion and garlic together' school of cooking and all my best tomato sauces came from that. I find they are more fragrant and subtle and the tomatoeyness comes across better. Please stop me if I'm getting too scientific. I reckon most tinned tomatoes are the same (apart from the San Marzano ones which are out of this world but about two bloody quid a tin. Two quid!) and the only real secret is to leave the sauce on low heat for at least an hour. A sauce of thinly sliced white onion, cheap tinned tomatoes, olive oil, bit of tomato purée (or ketchup) and a mixture of dried herbs left to simmer for ages is truly the greatest thing ever, and tastes even better the next day. And you can make big batches to freeze and use it as base for pizza or in aubergine parmiggiana, or just for dunking bread in. My friend does that.

Humblebee is brilliant with those chunky pasta sauces. Brilliant.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by Wheatabeat » Tue Mar 29, 2011 19:46

humblebee wrote:I've never found it makes much difference whether you use expensive tinned tomatoes or slightly less expensive ones. They're all bloody expensive these days aren't they. This all used to be fields y'know.
I dunno, I find tinned tomatoes is something you can always get relatively cheap. Either shop for them at Home Bargains, Netto, Aldi or if you're you're in a place like Oldham as I am, Asian cash and carries. If you're paying over 25p for a 400g tin of either chopped of peeled plum toms then you're getting WELL RIPPED OFF. I usually prefer peeled plum tomatoes, as in chopped tomatoes sometime the manufacturers sneakily add water to get more from them. At least with peeled plums, you know how much tomato is really in it and it makes for a chunkier sauce.

Yeah, a good pasta sauce is one thing I'm pretty decent at too. It's pretty much the same as described by others; garlic, onions, red wine/sherry vinegar, sugar (to taste), a dash of worcestershire sauce, dried oregano, salt, pepper and a good handful of fresh basil (a must). You can also add a dash of balsamic vinegar too, and obviously celery, carrots too.

I also find, when making a meaty ragu for bolognaise or lasagne, that the longer you cook the meat off for, the drier the meat gets and the nicer the ragu taste. I used to add all the tomatoes and stuff pretty soon after I browned the minced beef but now I tend to cook it out a bit longer. Oh, and a mixture of minced beef and minced pork, plus added bacon lardons (Netto/Lidl do huge kilo packs of bacon offcuts for about a quid or something, perfect for lardons) are even better.

God, I've not done a ragu for ages. I need to do a big stockpots worth and get it all frozen in neat little portion bags.
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Re: what are you cooking for dinner tonight, recipe and all?

Post by stolenwine » Tue Mar 29, 2011 23:44

thanks for the tips, you guys! i don't think we do the onion/garlic together in a tomato sauce thing either (though we do in other dishes. there is total food panic in our house if we run out of either of those ingredients)

also, i'm kind of embarrassed that i made this super excited post which was essentially about putting tinned tomatoes in a frying pan with a bunch of other stuff. but i was so surprised last night! at the quickness and also the tastiness. in fact, i might make it again right now, since i haven't eaten dinner yet.
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Re: what are you cooking for dinner tonight, recipe and all?

Post by tompony » Mon Apr 04, 2011 16:17

I bought some sherry vinegar today. I'm pretty excited about revolutionising my pasta sauce later! Going to try not mixing garlic and onion too - I think I have ALWAYS used both before. How much of this sherry vinegar do I use, then? Pint?

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Re: what are you cooking for dinner tonight, recipe and all?

Post by crystalball » Mon Apr 04, 2011 17:03

A pint of vinegar to drink and a tablespoon for the sauce, as my old nan used to say.

I've only ever put sherry vinegar in 'meatier' sauces for veggie lasagne or aubergine parmiggiana cos they need to stand out a bit against the other ingredients. So I don't know how it would work on a regular pasta sauce. Stolenwine liked it though so it must be good!

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Re: what are you cooking for dinner tonight, recipe and all?

Post by Damian » Mon Apr 04, 2011 17:15

This afternoon I made leek and potato soup. Dead simple. 225g cubed potatoes, a sliced onion and 2 medium sliced leeks, all done in a pan. Then you add 1.2l of stock heat through, and then puree.

For dinner I've made Sausage hotpot. It contains 7 sausages, onion, 440g sweet potato, 49g of parsnips and 2 carrots, as well as a country veg mix. You cook the sausage, put them aside, fry the onion, then add the other veg and cook lightly. Top up with 1l of chicken stock, season, heat for 5 more mins add the sausage and then put in the oven for an hour. Smells dead nice.

You could obviously (and very very easily) use vegetarian sausages instead.

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Re: what are you cooking for dinner tonight, recipe and all?

Post by tompony » Mon Apr 04, 2011 17:40

crystalball wrote:I've only ever put sherry vinegar in 'meatier' sauces for veggie lasagne or aubergine parmiggiana cos they need to stand out a bit against the other ingredients. So I don't know how it would work on a regular pasta sauce. Stolenwine liked it though so it must be good!
Just like small asteroids, all my sauces are a little meatier.

Ahem. I shall report back with my findings!

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