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? 馃檪
SIMPLE OR HARD, what do VW people eat !:jesus
Menangler 路
Bread and water,
Then I can afford to spend more on Vee Dub stuff!!!
Craig Torrens 路
馃榾馃榾
Is that what I'm doing wrong !
Bizarre 路
CURRY!!!!
nothing better than coming home and cooking a curry
Musaman or a Rendang
Prolly favour the Musaman. I LOVE coconut milk and tamarind
heat spices then cool
blend with onion garlic & lemon grass and oil till you have a paste
brown meat
add paste
add milk and potatoes
simmer covered for 60 mins
add sugar tamarind and lime juice
馃槝kiss
Craig Torrens 路
Now that's what I want to Hear !馃榾
Looks like Curry for Wednesday, now the rest of the week !馃槈
kOMBI KARMA 路
Im a chef and outta the billions of things Ive cooked in my life, my prefered recipe is lasagne
Ree 馃榾
Peter Leonard 路
mound of deb in bowl.
pour over boiling water.
mix to concrete consistency.
add can of tuna.
馃榾
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 馃榾 simple, and good on a cold day :thumb
Bizarre 路
I am no cook but when i was a 17year old out of home a solid diet of cigarettes and pot was not exactly high in nutrients 馃榾
So i did a few Hotel Managment & Catering courses while i was doing my trades and engineering courses.
I like asian and curries.
More importantly i love chillies and coffee
A few years back at Circular Quay they had the International Chillie Festival and The Coffee Festival at the rocks!!
7th HEAVEN
Best thing i found there was soft blue costello cheese with sweet chillie sauce on those little crisp breads
Other foods
olives - especially chilly ones
laskas!!
Leg of lamb - heaps of garlic and rosmary
Hokien noodles
Ahhh.... i just LOVE food!!!!! :kiss
Purple Martin 路
Easy Stir-Fry
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.
Serve
with rice.
Told you it was easy!
Starbug 路
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.
YUMMO! :thumb
Purple Martin 路
Hey Starbuggy, me and mine are veggos too! 馃槑
Midlife crisis 路
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!!!!!!!!
Pat 路
Good to see some other veggos kicking around, have any of you got the "Cooking with Kurma" recipe book?, I use it all the time.
VWCOOL 路
You're 20 kilos over your preferred weight cos u sleep too much!!! and drink too much:beer
VWCOOL 路
Hmmm there's some bluddy good recipes there. I'm not vego but I might try some of that
helbus 路
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!!!!
Starbug 路
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馃檪
I plan to stop in and have a nice feed in december when im in melb... perhaps i can meet some melb dubbers then馃檪:thumb:thumb
Craig Torrens 路
Need more recipes !!!! Keep'em coming馃榾
Pat 路
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.
Purple Martin 路
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?
Bizarre 路
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??
Bizarre 路
Ok you can buy it but sounds easier to make!
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!
Purple Martin 路
Souds cool - I want to try it too!
I'd guess it would keep as long as any other (opened) dairy product such as yogurt or cream - i.e. up to a few days in the fridge.
Pat 路
Here's the way I do it:
4 litres of milk
6 lemons
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.
Pat 路
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.
Boozer 路
Well, My parent's have a 160acre hobby farm with about a dozen or so head of cattle on it. Cause we all like 馃榾 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!!!馃榾馃榾
P.S.-"Hey, whay do cows do when there are no people around?"
ymmij 路
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
Peter Leonard 路
has anyone ever eaten their hat?:alien
koolkarmakombi 路
lolol
or stewed in humble pie
Craig Torrens 路
Had some excellent seafood at Nambucca, anyone cook seafood ?
Peter Leonard 路
huh? didn't you see my post about deb n toona? 馃榾
vanderaj 路
Smoked salmon with warm spinach salad with asparagus on baby pancakes
Make up a batch of pancake batter (1 cup flour, egg, milk, a pinch of salt). Sift flour, make impression in the sifted flour to make a "well". Crack the egg into the well. Slowly stir in milk, until you reach batter consistency (thin, but not too thin), then whip good and proper to aerate it, let sit for an hour. Hygiene - plonk in the fridge if it's warm, otherwise just cover.
After the hour is up, make a batch of pikelet sized (15 cm or so) pancakes. I usually make one per entree, but if you like pancakes like I do, two or three do not go astray! 馃檪
This key to this recipe is the fast prep time on the spinach and asparagus. These MUST be cooked fast - basically bring a pan of water to the boil, add a large dollop of butter, wait for it to melt and stir through. Add a bit of salt to taste. Get ready with a bunch of baby spinach leaves or asparagus thingies. Throw them in, stir once with a strainer spoon and get them out of the water. The leaves or stems should be soft, bright green, steaming and buttery. I usually prepare these just prior to serving and try to keep the spinach and asparagus warm by keeping them together in a strainer so they don't lose heat and don't get soggy.
Arrange each entree like this:
Add a pancake or three to each plate.
Arrange two or three slices of smoked salmon nicely on top of the pancake(s).
Add the baby spinach and aspargus to the side of the smoked salmon.
Garnish the salmon with a small teaspoon of sour light cream and a quarter of a fresh lemon.
Serve.
Andrew
vanderaj 路
Stodge!
In my book nothing beats a roast beef dinner, done medium rare with lots of roast veges, yorkshire puddings and gravy.
I can't move after that, but I don't care nor need to.
Andrew
Craig Torrens 路
馃榾馃榾
Breakfast pancakes for Friday!:thumb
vanderaj 路
Vodka martini
The trick with a good martini is not too much in the way of vermouth, cold glasses, frozen vodka, and ice in the prep.
Buy the tastiest vodka you can stand drinking. I like grass vodka, but it can be hard to get. Stick vodka in the freezer with some martini glasses and freshen up any ice cube trays. Wait at least a few hours.
Get out a frozen martini glass, and stick a few ice cubes in it to keep it cold. Coat the entire glass with a cap full of dry vermouth poured over the ice.
Get a shot measure. To a shaker, add ice, 2 shots of vodka and 1/3rd a shot of vermouth. More if your glasses are big, but the same proportions. Shake a few times.
Swirl the glass/ice/vermouth mix to recoat the interior of the glass, and toss ice+vermouth cap full down the sink.
Pour the martini into the frozen, coated glass. Add two stuffed olives.
Drink. Talk lots of shit with mates. Repeat.
Andrew
Phil74Camper 路
I have two home-made favourites.
1. Pizzarettes. Buy a packet of English muffins, and pull two or three in half so you have four or six (depending on your appetite) round halves. Spread on tomato paste and sprinkle with grated cheese. Add whatever you like - chopped tomato, onion, capsicum and whatever meat you find in the fridge. Sprinkle on more cheese and add some steak spice from your spice rack. Bake for 10 minutes - beautiful.
2. Water. Barley. Hops. Yeast. Ferment and bottle. Drink and enjoy!!
Craig Torrens 路
well its time to add some new recipes !!!
weather is warmer, daylight saving is here, sounds like BBQ time. :beer
so who cooks what on the BBQ ???
and what interesting salad combo's do you desire !
handycam 路
well 4 summer u cant go past bacon and scollops kebab s marinated in sweet chilli sauce grate 4 the bbq or good gourmet sausage like duck, venison, and port, or pork, pumpkin ,and coriander, thay r grate sausages im a gourmay butcher u c so bbq are what its all about lol :thumb
dodge 路
i'd hafta say currently my fav food is indian/bangladeshi food. Get them tastebuds burning!! Oh yeah!! 馃榾
vw54 路
Yep I cook Seafood Skettie Maraniar... heap of freash seafood tomatos paste skettie... plenty of garklic n onions... cost me 40 bucks in seafood usually...
But i always have some doggy bags for work lunches.
speedster356 路
chicken thigh cutlets
garlic salt
cayenne pepper
onion flakes
veg oil
garlic
1 red onoin
red capsicum
chorizo sausage
some bay leaves
thyme
chook stock
can whole crushed tomatoes
long grain rice
roll the chook in a combination of salt, cayenne pepper & onion flakes. heat some oil in a pan and brown the chook pieces, then drain em on some absorbent paper. leave a little bit of oil in the pan. pop in the garlic, onion, capsicum, sausage and cook untill the onion is soft. put the chook pieces back in with the bay leaves and thyme and chook stock (3 cups). simmer that lot covered for about 15 mins. then add the crushed tomatoes and rice (2 cups) mix it up. simmer with a cover on for about 15 again or untill you see that most of the liquid has gone.
hmmmmm yummo.
eat with a COLD beer.
vw54 路
Hey Pete bring some to work will yar?
Grey 57 路
sounds like dinner at your joint next time I'm in Sydney, Pete. 馃榾:thumb
Black_math 路
im currently up with some 2 minute noodles thems good eating!馃榾
KruizinKombi 路
My favourite lately has been this salad...
* mixed green salad leaves, shredded - I get them in a sealed bag from Bi Lo
* spiced olives - from the local deli
* any two types of your favourite cheese - I use Full cream Havarti and usually an Epicure or something else sharp and tasty.
* sliced raw mushrooms
* grated carrot
* fresh tomato, sliced into fairly thin wedges
* Diced smoked Strassburg - something spicier is good too (leave it out if you're a vegie)
* Chopped sundried tomatoes - get the ones from the deli at our local market, heaps better than the supermarket ones.
your favourite sprouts
* Avocado, just at the point where it melts in your mouth
Toss it all in a bowl and add Greek dressing, or whatever you prefer. I like a little bit of Balsamic dressing sometimes to spice it up. :thumb
Jamox 路
However you like 'em, they are quick and easy and tasty and filling. I can have enough cooked for two big strappers in half and hour and we can't eat them all. Buy a pancake book and you can have them any way you like with vegies or meat or cheese or curry or anything.
A pancake is super adaptable.
Rightio?
Jamie
LittleMissHerbina 路
2 minute noodle omlette
Cook the 2 min noodles normally and drain. mix in 2 eggs and fry
Season with salt and pepper
so easy
so yummy
last celtic warrior 路
Hmmm... I wonder if I should mention the Aztec hot chocolate I am enjoying while reading this post... (this is a modern method that pretty much mimics the way the Aztecs did it about 2500 years ago)
- about 20 large compound dark chocolate buttons
- about 10 compound milk chocolate buttons
- 1/2 a teaspoon of fine ground cloves
- 1/4 teaspoon ground cinamon
- 1 teaspoon of pure vanilla essence
- a pinch of salt
- teaspoon of honey
- a good pinch of chili powder
Drop everything into a large mug, 3/4 fill with boiling water, stir until chocolate disolved and spices mixed through. Then top up with full cream (not milk) and stir thoroughly again, then microwave on high for 1 minute and stir again.
Sit down, hold on, and let it have it's way with you... It's a nice way to die, death by chocolate.
Don't be afraid of the chili, it's not as bad as you'd think, and the drink just won't do it for you without the chilli
Craig Torrens 路
mmmm make a good body paint as well 馃榾
Peter Leonard 路
there's always someone who takes something too far.
today, it was craig torrens.:cry
Craig Torrens 路
Time for some recipe updates...............go for it!
malcolm 路
put 5 chicken breast into a casserole dish pour in pineapple juice level with the chicken place pineapple rings over the top then sprinkle chicken noddle soup over the top ,put in oven for 1 hour then eat.
craig I,m about 15kgs over weight as well.my wifes anglo indian curry,s ,currys more curry,s you can pock a stick at.My father inlaw cooks this great fish I got the recipe off him but I recon he held back 1 ingridient .
pete wood 路
satay chicken home made pizza.
I won't include the recipe for the base, you can figure that out yourself. It's not hard just takes time. (or you can buy them from the shops)
Now the satay chicken bit...
get a couple of chicken breasts or thigh fillets.
a bottle of masterfoods (or similar) satay sauce.
jar of pickled jalepino chillis.
a capsicum.
greated cheese.
tomato paste.
fresh coriander.
1. dice the chicken, heat up a pan with some oil in it and brown the chicken a little bit. then pour in some satay sauce and heat the chicken in it till the sauce has gone sticky and mostly evaporated. take the pan off the heat and put it to the side.
2. take the pizza base and spread tomato paste and more satay sauce on it. try and mix the two evenly.
3. take the chicken out of the pan and put it on the pizza spread evenly.
4. slice up the capsicum into long strips and arrange evenly on the pizza.
5. chop up the corriander and sprinkle lightly all over the pizza
6. sprinkle the grated cheese on the pizza. use your judgment here, too much is not a good thing in my opinion but some people like lots of cheese.
7. place the pickled jalepinos on top of the cheese. again the number depends on how much you like chilli, although they are not that hot so it should be fine if you put on lots.
8. preheat the oven to 200deg cel. cook the pizza for around 20min-25min or until the cheese is just slightly browned.
YUM YUM YUM!!!!:bounce
dammit, now I want one and it's 8am in the morning. :o
[ Edited on 2-10-06 by pete wood ]
Craig Torrens 路
is that food I smell............................add some recipes 馃槈 !
VWCOOL 路
Craig Torrens wrote:is that food I smell............................add some recipes 馃槈 !
Ahh! You're in the poop again with the missus and she made you promise to cook dinner...
Craig Torrens 路
Im never in the poop with my missus.............................you just feed them diamonds ! hehehehhe