| [ Total Views: 1664 | Total Replies: 53 | Thread Id: 8906 ] |
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 Craig Torrens
A.k.a.: Craig Torrens
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6 times Australian, 7 times State Hillclimb Class Champion
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| posted on July 29th, 2003 at 08:48 PM |
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What is your Favourite recipe ?
I need some inspiration in the kitchen !!
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
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Menangler
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| posted on July 29th, 2003 at 09:06 PM |
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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.
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Craig Torrens
A.k.a.: Craig Torrens
Scirocco Rare
6 times Australian, 7 times State Hillclimb Class Champion
Posts: 8040
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Registered: January 10th, 2003
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Location: Sydney
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Mood: Time to go Salt lake racing, and actually achieve a result.
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| posted on July 29th, 2003 at 09:08 PM |
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Is that what I'm doing wrong !
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 Bizarre
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| posted on July 29th, 2003 at 09:17 PM |
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[size=6]CURRY!!!![/size]
nothing better than coming home and cooking a curry
Musaman or a Rendang
Prolly favour the Musaman. I LOVE coconut milk and tamarind
Spice mixture
dried chilies (sh!t loads)
3 tso coriander
3 tsp cummin
1 tsp nutmeg
1/2 tsp cloves
1 tsp cracked pepper
1 onion
garlic
lemon grass
lamb or chicken
tin of coconut milk
potatoes
1 tbl browm sugar
1 tbl tamarind paste
1 tbl lime juice
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
 kiss
Futue te ipsum!!!
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Craig Torrens
A.k.a.: Craig Torrens
Scirocco Rare
6 times Australian, 7 times State Hillclimb Class Champion
Posts: 8040
Threads: 347
Registered: January 10th, 2003
Member Is Offline
Location: Sydney
Theme: UltimaBB Pro Blue ( Default )
Mood: Time to go Salt lake racing, and actually achieve a result.
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| posted on July 29th, 2003 at 09:23 PM |
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Now that's what I want to Hear !
Looks like Curry for Wednesday, now the rest of the week !
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kOMBI KARMA
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| posted on July 29th, 2003 at 09:40 PM |
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Im a chef and outta the billions of things Ive cooked in my life, my prefered recipe is lasagne
Ree
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Peter Leonard
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| posted on July 30th, 2003 at 11:22 AM |
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deb n toona
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
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Bizarre
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| posted on July 30th, 2003 at 12:34 PM |
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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
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
Futue te ipsum!!!
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Purple Martin
A.k.a.: Martin
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| posted on July 30th, 2003 at 01:23 PM |
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[size=5]Easy Stir-Fry[/size]
[size=4]Sauce[/size]
2 spoons of soy sauce
6 spoons of sweet chilli sauce with ginger
[size=4]Stuff[/size]
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.
[size=4]Serve[/size]
with rice.
Told you it was easy!
1959 red & white Beetle
1975 Kombi camper
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Starbug
Veteran Volks Folk
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| posted on July 30th, 2003 at 01:47 PM |
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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 |
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Purple Martin
A.k.a.: Martin
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| posted on July 30th, 2003 at 01:49 PM |
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Hey Starbuggy, me and mine are veggos too! 
1959 red & white Beetle
1975 Kombi camper
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Midlife crisis
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| posted on July 30th, 2003 at 01:50 PM |
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Meatballs
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
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Pat
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| posted on July 30th, 2003 at 02:28 PM |
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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.
Ooh, suits you sir!
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VWCOOL
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| posted on July 30th, 2003 at 10:30 PM |
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You're 20 kilos over your preferred weight cos u sleep too much!!! and drink too much:beer
Pay your debts, CxxT
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VWCOOL
23 Windows of Awesome
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| posted on July 30th, 2003 at 10:35 PM |
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Hmmm there's some bluddy good recipes there. I'm not vego but I might try some of that
Pay your debts, CxxT
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 helbus
A.k.a.: Pete S
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| posted on July 30th, 2003 at 10:42 PM |
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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!!!!
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Starbug
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rustbag
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| posted on July 31st, 2003 at 09:37 AM |
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Kurma ROCKS!!!
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 |
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Craig Torrens
A.k.a.: Craig Torrens
Scirocco Rare
6 times Australian, 7 times State Hillclimb Class Champion
Posts: 8040
Threads: 347
Registered: January 10th, 2003
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Location: Sydney
Theme: UltimaBB Pro Blue ( Default )
Mood: Time to go Salt lake racing, and actually achieve a result.
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| posted on July 31st, 2003 at 11:28 AM |
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Need more recipes !!!! Keep'em coming
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Pat
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| posted on July 31st, 2003 at 12:12 PM |
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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.
Ooh, suits you sir!
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Purple Martin
A.k.a.: Martin
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| posted on July 31st, 2003 at 12:54 PM |
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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
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Bizarre
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| posted on July 31st, 2003 at 01:13 PM |
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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!!!
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Bizarre
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| posted on July 31st, 2003 at 01:17 PM |
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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!
Futue te ipsum!!!
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Purple Martin
A.k.a.: Martin
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| posted on July 31st, 2003 at 01:18 PM |
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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.
1959 red & white Beetle
1975 Kombi camper
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Pat
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| posted on July 31st, 2003 at 01:26 PM |
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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.
Ooh, suits you sir!
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Pat
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| posted on July 31st, 2003 at 01:34 PM |
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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.
Ooh, suits you sir!
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Boozer
Custom Title Time!
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| posted on July 31st, 2003 at 06:29 PM |
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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."
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ymmij
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| posted on July 31st, 2003 at 06:44 PM |
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Easy Pork Thai Stir Fry
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
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Peter Leonard
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| posted on July 31st, 2003 at 07:15 PM |
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has anyone ever eaten their hat?:alien
let sleeping dubs lie
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koolkarmakombi
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enkarmarising
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| posted on July 31st, 2003 at 08:47 PM |
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lolol
or stewed in humble pie |
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Craig Torrens
A.k.a.: Craig Torrens
Scirocco Rare
6 times Australian, 7 times State Hillclimb Class Champion
Posts: 8040
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Location: Sydney
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Mood: Time to go Salt lake racing, and actually achieve a result.
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| posted on August 5th, 2003 at 10:58 PM |
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Had some excellent seafood at Nambucca, anyone cook seafood ?
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