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Greedy Jambo

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4 hours ago, Dia Liom said:

@Bozi sounds nice.  Will give that recipe a bash as well.

 

 

Another simple spaghetti dish.  Very gntly fry some fennel (sliced up like an onion), add some lemon zest after 6/7 mins. Once spaghetti is cooked, take fennel pan off the heat and put in creme fraiche to make the sauce, lemon juice if you like. Grate parmesan, black pepper. Eat

Very nice, my ex used to make a lovely pasta dish with broccoli, cook the broccoli in a pan with lots of garlic,chilli and some olive oil, cook some orecchiette and once all cooked add to the one pan, add loads of parmesan and season 

 

It's simple but amazing

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Pasta aglio e olio for me tonight.

Put some pasta on to boil.

Meanwhile, put a couple of good glugs of olive oil in a small pan along with a decent amount of very thinly sliced garlic and a good teaspoon of chilli flakes. 

Warm this very slowly; you are essentially flavouring the oil.

As soon as the garlic takes on some colour, take it off the heat.

Drain the pasta, saving some of the starchy pasta water.

Add a wee bit of pasta water to the garlic/chilli oil and mix like crazy until it emulsifies.

Add a wee bit of lemon juice and freshly chopped parsley. 

Add this to the pasta and stir well.

Top with parmesan and serve immediately.

10minutes from start to finish.

 

:shockio: 

 

Serving to Scarlett Johansson optional but highly recommended.

 

 

 

Edited by Cade
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17 minutes ago, Cade said:

Pasta aglio e olio for me tonight.

Put some pasta on to boil.

Meanwhile, put a couple of good glugs of olive oil in a small pan along with a decent amount of very thinly sliced garlic and a good teaspoon of chilli flakes. 

Warm this very slowly; you are essentially flavouring the oil.

As soon as the garlic takes on some colour, take it off the heat.

Drain the pasta, saving some of the starchy pasta water.

Add a wee bit of pasta water to the garlic/chilli oil and mix like crazy until it emulsifies.

Add a wee bit of lemon juice and freshly chopped parsley. 

Add this to the pasta and stir well.

Top with parmesan and serve immediately.

10minutes from start to finish.

 

:shockio: 

 

Serving to Scarlett Johansson optional but highly recommended.

 

 

 

Aglio, olio e peperoncino!  :sweeet:

 

Best meal suggested on this thread so far.  We have this once a fortnight, but is about the only pasta dish we don’t serve with Parmesan.

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34 minutes ago, Morgan said:

Aglio, olio e peperoncino!  :sweeet:

 

Best meal suggested on this thread so far.  We have this once a fortnight, but is about the only pasta dish we don’t serve with Parmesan.


Agree Morgan
Had this for the first time in Sorrento many moons ago, have it loads. It’s fab, never had it with Parmesan though..

Another simple pasta dish is Cacio e Pepe, add loads of pecorino and black pepper to cooked spaghetti with a bit of reserved cooking water whisked in, simple but tasty.

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52 minutes ago, bornajambo said:


Agree Morgan
Had this for the first time in Sorrento many moons ago, have it loads. It’s fab, never had it with Parmesan though..

Another simple pasta dish is Cacio e Pepe, add loads of pecorino and black pepper to cooked spaghetti with a bit of reserved cooking water whisked in, simple but tasty.

Cacio  e Pepe!

 

A superb pasta dish that we first had in Turin.

 

Plus, your choice of the wonderful Pecorino Romano, makes it all the better.

 

Going back to Aglio, olio e peperoncino - never with cheese.  A good extra virgin olive oil can be added, if one must.  In saying that, it should be ‘oily’ enough by serving time.  👍

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Toxteth O'Grady

We are coming into soup season now. Millions of recipes online - YouTube is good. 
 

There are so many styles and types of soup that it is hard to get bored. 

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11 hours ago, Cade said:

Pasta aglio e olio for me tonight.

Put some pasta on to boil.

Meanwhile, put a couple of good glugs of olive oil in a small pan along with a decent amount of very thinly sliced garlic and a good teaspoon of chilli flakes. 

Warm this very slowly; you are essentially flavouring the oil.

As soon as the garlic takes on some colour, take it off the heat.

Drain the pasta, saving some of the starchy pasta water.

Add a wee bit of pasta water to the garlic/chilli oil and mix like crazy until it emulsifies.

Add a wee bit of lemon juice and freshly chopped parsley. 

Add this to the pasta and stir well.

Top with parmesan and serve immediately.

10minutes from start to finish.

 

:shockio: 

 

Serving to Scarlett Johansson optional but highly recommended.

 

 

 

That looks amazing, I'll be trying this at the weekend.

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27 minutes ago, Ribble said:

Beef bourguignon pie just going in the oven 

Must be the chill in the air, I’ve got a chicken and mushroom stew bubbling away just now. 

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Horatio Caine
12 hours ago, superjack said:

That looks amazing, I'll be trying this at the weekend.

What the food? or the seduction?

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Loved my smoked sausage, chips and beans tonight. Made even better as I bought a few bottles of chippie sauce last month.

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14 hours ago, superjack said:

That looks amazing, I'll be trying this at the weekend.

 

2 hours ago, Horatio Caine said:

What the food? or the seduction?

It’ll be the food.

 

:greggy: 

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3 hours ago, Horatio Caine said:

What the food? or the seduction?

 

1 hour ago, Morgan said:

 

It’ll be the food.

 

:greggy: 

Saved me answering Morgan.

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On 30/09/2020 at 20:03, Cade said:

Pasta aglio e olio for me tonight.

Put some pasta on to boil.

Meanwhile, put a couple of good glugs of olive oil in a small pan along with a decent amount of very thinly sliced garlic and a good teaspoon of chilli flakes. 

Warm this very slowly; you are essentially flavouring the oil.

As soon as the garlic takes on some colour, take it off the heat.

Drain the pasta, saving some of the starchy pasta water.

Add a wee bit of pasta water to the garlic/chilli oil and mix like crazy until it emulsifies.

Add a wee bit of lemon juice and freshly chopped parsley. 

Add this to the pasta and stir well.

Top with parmesan and serve immediately.

10minutes from start to finish.

 

:shockio: 

 

Serving to Scarlett Johansson optional but highly recommended.

 

 

 

 

Would you generally use linguine as your pasta in this? Or just whatever you have in the cupboard? 

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51 minutes ago, fast_blood said:

 

Would you generally use linguine as your pasta in this? Or just whatever you have in the cupboard? 

 

Anything will do, really. 

I like fusilli as the sliced of garlic get trapped in the spirals and the thin sauce has something to grab on to.

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11 minutes ago, Cade said:

 

Anything will do, really. 

I like fusilli as the sliced of garlic get trapped in the spirals and the thin sauce has something to grab on to.

 

Nice one. I'll give it a go sometime soon. 

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Best ingredients for cooking are a cast iron pot and a super sharp knife.

 

Go Italian for simplicity.

 

Penne Alla Vodka.

 

Olive oil

Chopped Onion

2-4 cloves garlic

2 tablespoons tomato puree 

Burn off  alcohol ( :( )a cup of vodka

Tin of plum (always, not chopped) tomatoes

Pepper

Half cup cream

Parmesan 

 

Cook penne pasta in very salted boiling water, al dente.

 

Retain pasta water.

 

Mix pasta in sauce, if too thick add some pasta water.

 

Edited by DETTY29
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Received a set of Mercer kitchen knives from Mrs VM for my Birthday.

 

First decent set of knives I’ve owned so Cant wait time try them out 👍

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On 30/09/2020 at 18:42, Bozi said:

Very nice, my ex used to make a lovely pasta dish with broccoli, cook the broccoli in a pan with lots of garlic,chilli and some olive oil, cook some orecchiette and once all cooked add to the one pan, add loads of parmesan and season 

 

It's simple but amazing

 

Got to try that one, cheers

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2 hours ago, fast_blood said:

 

Would you generally use linguine as your pasta in this? Or just whatever you have in the cupboard? 

 

Basic guide to pasta/sauce combo's

 

Long skinny pasta (spaghetti/linguine/vermicelli) - light seafood sauces, cream or oil based sauces

Long ribbon pasta (tagliatelle/papperdelle) - rich, meaty sauces

Shell pasta - Heavy cream or meat based sauces (can fill larger shells too)

Twist pasta shapes - Light smooth sauces that will cling to the twists, eg pesto 

Tube shapes - vegetable or baked cheese dishes can also be used for bolognaise/ragu

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6 minutes ago, Ribble said:

 

Basic guide to pasta/sauce combo's

 

Long skinny pasta (spaghetti/linguine/vermicelli) - light seafood sauces, cream or oil based sauces

Long ribbon pasta (tagliatelle/papperdelle) - rich, meaty sauces

Shell pasta - Heavy cream or meat based sauces (can fill larger shells too)

Twist pasta shapes - Light smooth sauces that will cling to the twists, eg pesto 

Tube shapes - vegetable or baked cheese dishes can also be used for bolognaise/ragu

Aye, see that's why I asked if Cade used linguine with it being an oily sauce. I guess it comes down to preference at the end of the day. 

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1 hour ago, fast_blood said:

Aye, see that's why I asked if Cade used linguine with it being an oily sauce. I guess it comes down to preference at the end of the day. 

 

Totally, i've been going through a papperdelle and ragu phase for my pasta fix, make the ragu with 50/50 split of beef and pork mince cooked with fennel seeds before adding chopped tomatoes, tomatoo puree and one of the supermarket Mediterranean roast veg trays, roasted then pureed

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8 hours ago, fast_blood said:

 

Would you generally use linguine as your pasta in this? Or just whatever you have in the cupboard? 

Linguine, Spaghetti or Bucatini for us.

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1 minute ago, Morgan said:

Linguine, Spaghetti or Bucatini for us.

 

Never heard of Bucatini before. Will give that a spin sometime. 

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2 minutes ago, fast_blood said:

 

Never heard of Bucatini before. Will give that a spin sometime. 

Bucatini is like a thick spaghetti but with a hollow centre, kind of like a straw.  It’s good because sauces can get inside the pasta.

 

The only place I’ve ever seen bucatini in Edinburgh (when I still lived there) was in Valvona and Crolla on Elm Row.

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On 30/09/2020 at 20:03, Cade said:

Pasta aglio e olio for me tonight.

Put some pasta on to boil.

Meanwhile, put a couple of good glugs of olive oil in a small pan along with a decent amount of very thinly sliced garlic and a good teaspoon of chilli flakes. 

Warm this very slowly; you are essentially flavouring the oil.

As soon as the garlic takes on some colour, take it off the heat.

Drain the pasta, saving some of the starchy pasta water.

Add a wee bit of pasta water to the garlic/chilli oil and mix like crazy until it emulsifies.

Add a wee bit of lemon juice and freshly chopped parsley. 

Add this to the pasta and stir well.

Top with parmesan and serve immediately.

10minutes from start to finish.

 

:shockio: 

 

Serving to Scarlett Johansson optional but highly recommended.

 

 

 

Just made this tonight, it was the mutts nuts.

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Seymour M Hersh

I make this dish once a month (especially in the winter) does the two of us for two meals.

 

Chili Skillet.

 

1 tablespoon oil

1 cup minced onion

1 cup chopped green pepper

1 clove garlic finely chopped or crushed

400 grams minced beef

3/4 teaspoons of chilli powder (heat to taste)

1-2 cups of tomato juice or V8 juice

1 can of kidney beans (400g)

1-2  teaspoon of Oregano 

1 teaspoon of salt

1/2 cup of uncooked long grain rice

small can of sweetcorn

1/2 cup of thinly sliced black olives

1/2 cup to a full cup of grated cheese (cheddar).

 

Heat the oil in a 10 inch frying pan (one with a lid is best) over a medium heat. Fry off the onion, peppers and garlic until soft. Push to one side and add the mince and cook until browned. Stir together then and stir in the chili powder, cook for 30 seconds. Add the tomato juice, undrained kidney beans, oregano, salt and rice. Stir and bring to the boil. Cover with lid (or whatever you have if your pan does not have a lid), reduce heat to simmer for 25 minutes. Stir in the sweetcorn and olives re-cover and cook for 5 more minutes. Sprinkle the cheese over the top and cover just long enough to melt. 

 

Serve with a salad or crunchy French bread or if like me you have a bread making machine make an Italian herb loaf. 

Enjoy.

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On 29/09/2020 at 22:29, Tazio said:

Make it in a slightly smaller pan than normal, cook a bit more slowly and don’t fold it. Then finish it off under the grill and turn it onto a plate and you’ve got a nice Spanish tortilla. I’d also add some boiled and chopped potato to it for the full Spanish effect. 

 

Agree with this although I whisk up the egg whites till getting fluffy before adding the yolks. 👍

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Last night I tried to be chefy.

 

It was sea bass, with fondant potato's, that posh broccoli and posh carrots with a pea puree.

 

Tasted good but the skin came off the sea bass. I don't know how, I had scored it and the skillet was hot when I stuck them in. 🤷

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Seymour M Hersh
2 minutes ago, Cruyff said:

Last night I tried to be chefy.

 

It was sea bass, with fondant potato's, that posh broccoli and posh carrots with a pea puree.

 

Tasted good but the skin came off the sea bass. I don't know how, I had scored it and the skillet was hot when I stuck them in. 🤷

 

I'm not sure this woud be the reason but I think the cookers you get in fancier restaurants can go hotter than those for the house. 

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Just now, Seymour M Hersh said:

 

I'm not sure this woud be the reason but I think the cookers you get in fancier restaurants can go hotter than those for the house. 

I don't know either. Maybe it was shit sea bass and it wasn't thick enough. 

 

Cause you're meant to fry it for 5 minutes skin side down until its crispy brown, then flip it over and cook for a minute on the heat, then take it off the heat to cook for a minute. Should have been perfect but the skin just fell off. 

 

Maybe you're right, maybe the skillet needs to be even hotter. 

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Greedy Jambo

Feck sake, jkb won't let me upload the pictures. 

 

-200

 

devastating.

Edited by Greedy Jambo
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  • 2 weeks later...
9 minutes ago, Cade said:

Home-made falafel burgers in home-made buns served with a big load of potato wedges.  

 

:yas: 

 

Su. Perb.

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I just bought Hello Fresh and Guosto meals when they were on offer, I think you get 50% off first week, 40% second, 30% third. After that I just kept all the recipes and bought the ingredients. Guosto gives you a wee folder after the 2nd week to put them in.


Means I'm not actually pissing away money on shopping by buying random stuff, most of which will never be used. 

Edited by Cruyff
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