Food!

[Bendy]

Omlette is always a good 'I cant be arsed thinking what to cook' meal. Just lob in whatever you've got lying around for a bit of variety, quick and easy.

[killa]

The ready steady cook ideas are quite good, not many ingredients and not a great deal of time.

https://www.bbc.co.uk/food/recipes/database/macaronicheeseandgar_71475.shtml
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Cleverly disguised as a responsible adult.
Bike:- Yamaha TRX850 | Killas Biking History | Killas Gaming History | Killas autmotive history

[ginguar]

Easy recipe I love (sorry not spicy)

Pesto Chicken

Need:
1 chicken breast
1 red pepper (chopped into 2 cm cubes)
some baby new potatoes (cut into app 1 cm cubes)
an onion (red is better) (chopped into 2 cm cubes)
olive oil
pesto sauce

chop up potatoes into app 1 cm. Put on baking tray, pour on olive oil and put in oven for 15 mins (180 ish)

remove tray from oven. Chuck in the veg and mix around. Place chicken breast in centre, spoon over 2 spoons of pesto. Chuck back in oven for app 30 mins.

Serve.

[IronMaiden]

1. Get a girlfriend and make her cook.

2. Visit each one of your relatives & friends around dinner time.

3. Eat all the samples at the supermarket.

[veeeffarr]

[IronMaiden]

[veeeffarr]

[ZRX61]

[illusion]

Get the best quality sauages you can afford.

Cut the skins off, fry the meat in a pan for a bit, add some onion, get some spaghetti on the go. Dice a courgette and put that in with the spaghetti for about 5 minutes. Empty a tin of chopped tomatoes in the frying pan once the meat has fried a bit. Grate some cheese into the pan to thicken the sauce up a bit. Add some basil and pepper, and anything else you like to give it some more flavour. Mix all together, chuck some more cheese on top, sorted
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My bike

[colin1]

[illusion]

[Brava210]

cover everything in lea & perrins......
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Honda Novio, Puch Grand Prix, Suzuki AP50, CZ 125, Wassell 125, Montesa 348,Honda 125TDC, Suzuki 100ER, Suzuki GSF650 Bandit, Aprillia Pegaso, Honda PCX125, Honda Forza300, BMW G310 GS, Suzuki SFV650, Honda CB500X

CHARLEY SAYS " ALWAYS TELL YOUR MUMMY BEFORE YOU GO OFF SOMEWHERE"

[Skunkcap Freddie]

old el paso wraps and spice's , the food still rocks a day after

[hedjehog]

Take the mushrooms out of feef's chilli con carne and that's got my vote. Dead easy, relatively 'square' nutritionally, with spicy heat when I can't be arsed to do a curry. Moreish. Also, as skunkcap suggests, it's one of those magical dishes which tastes better the day after.

Ooh I'm hungry.

hedjehog
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1988 CG125 BRE; 2000 GPZ500S D7; VFR 800 FI-X; 1980 CB 250 RSA; 1998 FZS 600 Fazer; 1986 Honda C70 E

[hellkat]

*scratches head in a mystified fashion*

Cooking ...

Cooking ... ?

I'm sure I remember doing that once.

Is that the thing where you use the cooker for other than lighting fags?
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Not nearly as interesting in real life.

[hellkat]

How about ...


... Get Stuffed

https://www.getstuffed.info/index.html
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Not nearly as interesting in real life.

[quacker_boy]

Tobes,

I'll post back again at some point during the week, but i'll leave you with a teaser, it's mexican accompanied with mexican beer, you can't go wrong. Pics'll come as well if i can be arsed
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wizzzard wrote: Imagine God just stopping by, tidying your front room up and then quietly letting himself out again. Statisticly more likely to happen than Korn being on here.

[hellkat]

Okay, I'm being all serious now. Having just returned from a damn fine feed of lamb shanks at Witherspoons (!! shut it !!) I realised that instead of haring off to the pub for such a feed, it would have been possible to recreate such fare at home, so here for your delectation is a recipe, made up out of my head.

Lamb shanks are a very trendy thing to eat these days, but are very cheap if you know what to ask for instead of the actual shanks.

* Go to butcher
* Order half a dozen lamb shanks (which are effectively the wingy-bits chopped off the end of shoulders or legs of lamb, a relatively cheap cut of meat anyway)

Heat the oven to about gas mark 4, and put all the lamb bits in a decent sized casserole dish with two medium sized onions (don't bother to peel the onions, just make sure they are clean and cut off the ends - leave the brown skins on, they give the dish colour).

Add a bay leaf and steal a few leaves of rosemary off a neighbour's tree. Maybe crush a clove of garlic if you are feeling continental.

General cookery tip: Don't waste your time/money with "cook in sauce" potions or powders, if you have the herbs or spices, they are much nicer.

No need for oil, the lamb is quite fatty enough. The fat from the lamb will seep out in cooking and make it nice and rich. Adding extra oil will just leave a nasty slick on the top of your gravy.

Cover the meat and onions with half a bottle of red wine (cheapo plonk is perfectly adequate) ... and top up with water till all the meat is covered. Put a lid on the casserole dish (most important!)

Bung it all in the pre-heated oven, turn the oven down to about gas mark 2 and leave it there for two hours till the water and wine is all reduced to a nice thick rich gravy.

It is useful to check on it from time to time, take off lid, turn the meat over in the sauce so it gets braised all over. The slow cooking (braising) is what turns a bunch of wine flavoured water with floating leaves and herby stuff into a rich meaty gravy.

Eat with mashed potatoes and steamed veg.
Handsome!
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Not nearly as interesting in real life.

[queen of string]

buy ready rolled puff pastry, flatten it out and put it on a baking sheet. score a line about 1 inch form the edge all round. fill the middle with whatever you fancy, tonight I had smoked mackerel and creme fraiche and tomato. grilled veg and cheese is nice too. dont make this layer too thick. put in the oven about 220 deg for at least 20 mins or until browned and bubbling. most inventions are nice cold too.
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"Eat food, not edible, food-like items. Mostly plants."

[hellkat]

You know you get those Dolmio stir-in pasta things in pots, that cost about £1.25?

Well this is a sauce, which (if you spend the effort making on a lazy Sunday afternoon), is similar to that, only you can freeze it and nuke at a later date, or leave on the cooker in a big pot, and scoff bits out of it for up to three days without it going off.

Grandma's Pasta Sauce*

Fry two chopped onions (skins off this time) in a slosh of oil (not necessarily olive oil, cos its expensive, but it does make the sauce nice and slick). You have to do it in a BIG pot. One of them catering things is ideal, you just add extra tomatoes or meat or whatever, depending on what size saucepan/frying pan you use. A wok is perfect. "Grandma" used to use a big clay casserole dish with a flat bottom and a lid that she seasoned with olive oil and cut garlic.

Add crushed garlic, fresh chopped basil leaves, dried oregano and a bit of ground black pepper.

Brown the meat in garlic and oil mixture. (Any old cheap steak is fine, cos its another of those "long-cooking" things and the length of cooking tenderises up the meat nicely). Again, our friend the lamb comes in useful here, because the cheaper cuts are perfectly good for this, even with the bones in, as the meat all falls off eventually anyway.

Add two tins of tinned tomatoes, and a small can of tomato puree (or a jar of passata). Chop the tomatoes about with a wooden spoon to break them up.

Fill the tomato tins with water and add that as well. Also add half a glass of wine. This should adequately cover the meat.

Leave the entire lot to cook on a very low heat for three or hours, giving it the odd stir so it doesnt stick to the bottom as it starts to thicken. It goes very rich, red and glossy (the opposite to the lamb shanks thing, where you don't want little slicks of oil on the top ... in this one, you do - thats the bits that are nice to dunk french bread into).

Your kitchen will smell now like an Italian restaurant.

If you used meat with bones in it, use a fork to force all the meat off the bones, which by this time, it should mostly be falling off very easily with a fork.

Use the sauce to top hot pasta. Do NOT insult this sauce by using packaged parmesan. You must ONLY use freshly grated parmesan or pecorino.

Take all the big chunks of meat out of the sauce onto a separate plate. Eat with salad.

Add to hot pasta, or spoon onto French bread, or dip pieces of pizza into it.


*"Grandma" being a proper Italian grandma (my ex-mother in law) who grew and stewed her own supplies of italian tomatoes and basil every summer in a back garden in Hounslow till the day she died.
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Not nearly as interesting in real life.

[hellkat]

Oops, forgot the secret ingredient/s - which it took me and my ex-husband about seven years of experimenting to discover

Bay leaves (2 or 3)
A teaspoon of sugar.

Add these at the "putting in the tomato stuff" stage.
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Not nearly as interesting in real life.

[Born2bVile]

Have a look round for cheap cookery books. They might only yield half a dozen recipes you like, but a lot of the time you can 'mix & match' parts of one recipe with another to create something new.

The more you cook for yourself, the better you become.

But I would recommend spending money on ingredients. That bargain buy of meat will be pumped full of water to inflate it and will shrink down to nothing when cooked. Cheap tinned tomatoes have more juice than tomato and a watery juice at that.

But avoid buying spices at supermarkets. Go to the Indian supermarkets, buy a big bag for next to nothing and keep the spices in coffee jars. Schwarz jars are for the things you need only small amounts of occasionally (juniper berries, Saffron etc).

Cheers,

Byrnie.
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NABD Treasurer
National Association for Bikers with a Disability
Reg Charity No. 1040907

[bazza]

https://www.surplusandoutdoors.com/ishop/877/shopscr409.html
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"That's it. You people have stood in my way long enough. I'm going to clown college."
'98 Ducati 750SS, '08 Suzuki GSX650F ©2004-2014, Bazza's Harmless Banter

[hellkat]