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Since for us Northern Hemispherians it's cold and dismal right now, here's a couple of warming (and fiery) soups to try out to chase away the blues. :)

Tom Kha GaiCollapse )

Tom Yum GoongCollapse )
Hey guys! Its been a while since anyone posted here... I made some lovely chargrilled eggplant slices today, to keep for putting on pizza and such.

You dont really need a recipe so this one's a bit of a cheat, but here's what I did:

- take one large (or several small thin) eggplants
- slice them into thick slices lengthways
- brush with olive oil
- grill or fry them on a ridged grillpan, or a BBQ plate, something along those lines, til they are softened and have those nice grill char lines
- let them cool on a plate
- layer them in a container or jar, and sprinkle with flavours - I did salt, pepper, and fresh oregano from my garden
- cover in a generous layer of good olive oil
- store in the fridge for yummy goodness!

Update: another good thing to then do with the cold slices is to get a mix of ricotta cheese and seasoning (pepper and salt and etc) and roll each slice around a blob of ricotta :D
Yes, I know Hedge posted his recipe, but I just made a different version and I'm in love, so. XD This is slightly adapted from a Nigel Slater (<3) recipe.

Ingredients (serves 4)

For the curry paste:
4 stalks of lemongrass, outer leaves discarded, roughly chopped
6 medium-hot green chillies, seeded and chopped
3 large cloves garlic, peeled and crushed
2 inch piece of galangal or ginger, peeled and chopped
2 shallots, peeled and finely chopped
4 tbsp chopped coriander
1 tsp ground cumin
1 tsp lime zest
1 tbsp nam pla (Thai fish sauce)
1/2 tsp ground black pepper

For the curry:
750g chicken breast or thighs, bones removed
3 tbsp groundnut oil
200g chestnut or button mushrooms, quartered
400ml coconut milk
400ml good chicken stock
8 chopped kaffir lime leaves (fresh or bottled)
1 tbsp nam pla
1 tbsp green peppercorns (fresh or bottled)
20g chopped basil (Thai Holy if you can get it)
15g chopped coriander (including stalks)

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Indian curries can be so fiddly with those tons of spices and hours of cooking. But using readymade jar stuff so often comes out all squishy and bland, right?

I've found a way to get a reasonably authentic butter chicken without too much work!

I apologise for the non-cooking icon but my paid account expired and I lost them all :( Anway on we go to tasty town...

Tandoori chicken
600gms chicken thighs or other pieces, as preferred
2-3 tablespoons tandoori paste (Pataks or Sharwoods is good)
1 generous tablespoon plain yoghurt

Butter chicken sauce
1 can chopped tomatoes
half onion, diced
diced garlic clove
1 tsp cumin
1 tsp garam masala
salt + pepper
little blob of butter
splash of cream

How to:
Mix the tandoori paste and yoghurt together. Cut or assemble your chicken peices as desired and then coat them throroughly in the tandoori mix. Cover and refrigerate for at least 2 hours to marinate.

Heat oven to 250C. Lay a cake cooling rack or similar over a large baking dish lined with foil (the marinade will drip and burn, this makes it easier to clean up!), and spread the marinated chicken pieces out over the rack. Put into the oven and bake for about 40 mns or until the edges get all crispyblackened.

Meanwhile, make the butter chicken sauce. Sautee the onions and garlic til softened. Add the spices, stir, then the can of tomatoes. Simmer and squish down for about 10 mins til reduced, then stir in the butter and cream. Add the cooked chicken pieces.

Serve with papadams,yoghurt and rice.

Despite what Bruce Feirstein said, real men DO, in fact, eat quiche, because it's awesome!

Ingredients (serves 4 as a main, 8 as a starter)
250g shortcrust pastry (home or ready-made)
3 large eggs
400ml milk, or cream, or 200ml of both.
100g grated cheese (mild cheddar, Gruyère)
50g cooked chicken
50g pancetta or streaky bacon
100g mushrooms (button or chestnut)
Salt and fresh ground pepper
Dried oregano

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Ingredients (serves 4 as a starter, 2 as a main)
500g closed cap mushrooms (eg. Portabello, chestnut, button)
75g butter
2 shallots or 1 small onion, finely chopped
1 or 2 cloves garlic, finely chopped (optional)
25g white flour
1.5 litres chicken or vegetable stock
3 - 5 sprigs fresh parsley
3 sprigs fresh thyme
1 large bay leaf
Juice of half a lemon
Half glass good white wine
Double cream (to taste)
Salt and fresh ground black pepper

ProcedureCollapse )
Hi guys! I love cooking - glad you started this comm Hedgie :)

Trayce's lasagne that makes Robot's belly very happy. I never work to recipes, so notating this is proving to be a bit odd! I didn't realise how much there was to it :)

Under cut for pix and massive recipe hehCollapse )

Awesome with garlic bread and maybe a nice leafy green salad with a balsamic/oil dressing, if you like salad with your meal. Makes enough to feed at least 4 people as a main (6 if you added sides).

Ingredients (serves 2)
1 litre chicken stock (bought or home made)
1 large or 2 small leeks - chopped
2 carrots - diced
2 small onions or large shallots - chopped
1 inch pc ginger - diced
2 large cloves garlic - crushed
1 medium sized red chili - half sliced in larger rings (for stock), half sliced in small rings (for garnish)
2 tbsp ground nut/peanut oil
2 tbsp soy sauce
2 blocks of dried ramen noodles (try to get medium thick ones)
2 small chicken breasts
100g assorted mushrooms (oyster, shiitake, chestnut, enokitake, etc)
2 spring onions/scallions - sliced diagonally
1 hard boiled egg
Sesame seeds
Salt and pepper
Chili oil (optional)

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