I love my food (hence 20 kilo's over my prefered weight!) but I'm running out of good recipes.
What is your favourite recipe? 🙂
SIMPLE OR HARD, what do VW people eat !:jesus
Bread and water,
Then I can afford to spend more on Vee Dub stuff!!!
FAHRVERGNUGEN;
Description of a pleasurable sensation,
Experienced when a car and it's driver are in mutual harmony, A unique driving experience, Pleasure, Satisfaction,
A feeling experienced by Volkswagen Drivers.
Craig Torrens6 times Australian, 7 times State Hillclimb Class Champion
mound of deb in bowl.
pour over boiling water.
mix to concrete consistency.
add can of tuna.
😀
if i'm in a classy mood i'll use 'tuna tempters' flavoured toona and add parmesan when i mix the deb and boiling water. heheh 😀 simple, and good on a cold day :thumb
let sleeping dubs lie
BizarreModeratorThe artist formerly known as blue74l
Sauce
2 spoons of soy sauce
6 spoons of sweet chilli sauce with ginger
Stuff
Fry some tofu (or meat) chopped into cubes.
Soak it in the sauce for a while.
Fry some chopped veggies - choose from onion, mushrooms, capsicum, eggplant, broccoli, whatever you've got!
Mix into the saucy stuff.
Beings vegos means that my partner and i have to get really creative to impress other meat eaters with the food we cook (for some reason people associate vegetables with tasteless, i assure you this is not the case!!) And its amazing what you can make veges, tofu etc etc taste like. This recipe is great for winter, is originally made with chicken instead of tofu, so substitute as needed. I'll write the chicken version though.
Tofu (coq) au vin. (yes, its french)
1 litre vege or chicken stock
3 or 4 onions, quatered and fried till some are clear and some are caramelised.
mushrooms, lots of them. cut them in half or leave them chunky.
garlic, crushed, as much as you like.
Red Wine, i use yalumba cask merlot because its heavy, good for cooking and has a nice flavour.
2 tablespoons of corn flour. mix this into the cold stock.
a chicken, in bits, chunky ones. cooked (preferably in the stock)
salt and pepper.
after the onions are cooked, add the cooked chunky chicken, garlic and mushrooms. Stir.
add the stock, cook till the mushrooms are almost soft. then add the wine and salt and pepper. cook till the mushrooms are soft. turn up the heat and simmer till the sauce has thickened, add more cornflour (mixed in cold water) if it doesnt thicken enough.
serve over hot rice with a big bottle of nice red wine.
My fave is Italian. Try this
Mix 500g of mince with grated onion garlic basil and thyme. Roll into balls and put in casserole dish. Tip bottle of Raguletto sauce over the top, then grated cheese, and cook in oven for 45min - 1 hour.
Best and easiest recipe ever YYYYUUUUUMMMMM!!!!!!!!
If you can't laugh at yourself you can't laugh at anyone else! Because life is to short not to LAUGH
I will start ducking for cover straight away....I do zero cooking. The wife is a wizz and kooks it all.
Certainly not meat and three veg every day, although bangers and mash with peas comes along once in a while.
Nice gourmet sausages with those yellower fleshed spuds, and sweet little bubby peas.
Veggie, Italian, curries, stir flies, soups, whatever, she is certainly creative. No you can't have her.
Best thing is she still helps out with the dubs. (Well they are hers)
This comes at one small price though. I do quite my share of kitchen duties and all of the clothes washing!!!!
Pat, cooking with kurma ROCKS!!! he is my favourite all time cook! i had the luck of going to krishnas cafe in west end last year when he was cooking... damn that was a good eat! You live in melb, have you been to his restaurant in the city "gopals" ? its well worth a look if you are very hungry, and love vego food🙂
I plan to stop in and have a nice feed in december when im in melb... perhaps i can meet some melb dubbers then🙂:thumb:thumb
Craig Torrens6 times Australian, 7 times State Hillclimb Class Champion
Damn straight, Gopal's is some of the best veggie food in Melbourne, I go there pretty often.
A couple of doors down there is a Hare Krishna diner called "Crossways" it's just as good, but a bit more budget orientated $3.50 all you can eat for students. But you have to put up with all the Krishna propaganda.
Anyways here's my all-time favourite recipe, sorry for the un-metricness:
Paneer Saagwala
1 1/2 pounds fresh spinach
paneer from 1/2 gallon milk
vegetable oil
6 Tbs butter
1 onion, peeled and chopped
4 garlic cloves, peeled and crushed
1-inch piece fresh ginger root, peeled and grated
1 tsp ground cumin
1/2 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp garam masala
1 tsp salt (or to taste)
a pinch of tumeric
1 cup yogurt
1. Wash the spinach well. Cook it in a saucepan with 1/2 cup of water for 2 or 3 minutes. When tender, drain and chop.
2. Cut the paneer into 1/2-inch cubes. Heat oil in a large skillet. Fry the cubes of paneer in batches, turning over once or twice, until they are light brown. Remove the paneer with a slotted spoon. Drain on paper towels.
3. In a large skillet, melt the butter with 1 tablespoon of oil over medium heat and cook the onion until just beginning to turn brown. Add the garlic and cook for 2 minutes. Add the ginger and the spices, and stir well. Heat for a few minutes.
4. Transfer the contents of the skillet into a food processer. Add the yogurt and process together until smooth.
5. Transfer the spinach mixture back to the skillet. Add the paneer, and simmer, covered, for 10 minutes. Serve hot.
PS if you don't know how to make paneer do a search on google, it's pretty easy.
Pat, sounds great, but you didn't tell us how to get paneer from 1/2 gallon of milk! Do we bake it in a warm oven for 3 weeks? Do we drop it from the roof 7 times? Do we shout at it?
1959 red & white Beetle
1975 Kombi camper
BizarreModeratorThe artist formerly known as blue74l
Paneer
Paneer is defined as being an Indian cheese, although its appearance, taste and texture are more similar to Chinese tofu than to a cheese. In restaurants this is usually served with sag (spinach) or mutter (peas) and in some vegetarian tandoori dishes.
Paneer
Paneer, once made is quite crumbly, and is often fried in cubes. It is not a strong tasting cheese, but is rich in protein.
Ingredients:
1 quart / 1150ml of whole milk
2 1/2 tbsp lemon juice
Method:
Bring milk to the boil over high heat in a large saucepan. As soon as the foam begins to rise, add the lemon juice, stir once, and remove from the heat. Curds will begin to solidify immediately and separate from the whey.
Pour contents of pan into a sieve lined with a double thickness of cheesecloth. Drain undisturbed until cool enough to handle. Whey may be reserved for use in cooking - use as water or stock.
Tie up the curds in the cheesecloth and hang up the bundle so it can drip overnight.
Next day, gently flatten the cheese, still wrapped up loosely in the cloth, to make a patty shape. Put it on a plate and put a heavy weight (a large pan filled with water will do) on it. Leave for 4 or 5 hours.
Going have to try this one!!!
How long will the paneer keep.
Any ideas??
Futue te ipsum!!!
BizarreModeratorThe artist formerly known as blue74l
Paneer
Description:
Paneer (Panir) refers to two types of cheese that were originally found in the area that today encompasses Iran, India and Pakistan. One variety of Paneer has little acidity and has a modest amount of salt added. This cheese is used in curried dishes and is very popular, when wrapped in dough and fried and is delightful for snacking. Since it is a high protein food, this cheese is often substituted for meat in many vegetarian entrees of Indian cuisine. It is commonly used in curried dishes. Rich Cow brand Refrigerated Paneer has a six month shelf life is a favorite of Indian and Iranian consumers and is available in both retail and bulk packages. Paneer is quite easy to make at home. Bring 2 litres of fresh whole milk to the boil. Add 2 table spoons of vinegar or lemon juice and stir well. Put aside. After the milk has curdled wrap it in a clean muslin cloth, rinse with fresh water and drain well. Form a ball and place it under a heavy saucepan for approx. 20 minutes. 200 g of your paneer is ready!
Heat the milk in a large saucepan for 4-5 minutes, when it just starts to boil bring the heat down and add lemon juice.
The milk should start to curdle, after a couple of minutes strain into colander lined with cheesecloth (If you have it, I use a tea-towel).
You should be left with the milk solids. Now gather up the corners of the cloth and squeeze out all the water. Twist the corners of the cloth together making a ball out of the milk solids, now you have to press it.
For this I use 2 heavy chopping boards, placing the cheese-ball(still with the cloth on) in between them and place something heavy on top (about 2-3kgs) of the top board and leave for one our.
That's it your paneer is ready to use.
There are a few ways of making paneer, but I find this is the easiest.
Or if you're in Melbourne and can't be bothered cooking go to Tandoori Times on gertrude st. Fitzroy. They do a great version of this and heaps of other indian dishes.
Well, My parent's have a 160acre hobby farm with about a dozen or so head of cattle on it. Cause we all like 😀 our red meat and because we were sick of spending so much on it from the shops we thought, "hey, we've got tonnes of prime organic beef sitting up on our farm eating grass and doing what cows do, let's eat a few." Anywho we have since discovered the best butcher ever and the only one i've seen that does not have a display case with meat in it. I think we're paying about $1.20 a kilo and it's a ready done in sausages and roasts and stuff so it's great. Anyway the point that this is trying to make is that the best food is STEAK!!!😀😀
P.S.-"Hey, whay do cows do when there are no people around?"
THe MC Bat Commander's motto: "Never do now, what you could do for 24 hours straight, all night, the night before."
500g's diced pork ( From a butcher )
marinate in Soy, garlic, honey & ginger ( for 1 hour). Chop up some veges. 3 or 4 fried chili's chopped, 1/2 onion, hand full of beans, some baby corn, hand full of sugar peas & what other veges you may have in the fridge. Super heat your WOK. In goes the meat. in goes your veges. after a minute or two in goes your can of coconut milk after 1 or two minutes throw in some Hokken noodles. leave cook for 5 minutes and then you are in paradise
