Your Best Everyday Recipes
Discussion
Right then,
Getting bored of eating the same things week in week out.
So how about a thread dedicated to your best "everyday" recipes.
The stuff that doesn't take too much prep and doesn't cost the earth, basically the stuff you eat regularly......
Lets see what you've got.....
I've got a lovely spicy chicken rissotto if anyone is interested......
Getting bored of eating the same things week in week out.
So how about a thread dedicated to your best "everyday" recipes.
The stuff that doesn't take too much prep and doesn't cost the earth, basically the stuff you eat regularly......
Lets see what you've got.....
I've got a lovely spicy chicken rissotto if anyone is interested......
Edited by dan1981 on Wednesday 20th August 17:16
thegavster said:
dan1981 said:
I've got a lovely spicy chicken rissotto if anyone is interested......
Spread the wealth then!Too often I end up just doing simple meat and veg, but it's because I eat out at weekends and plain stuff can be like a breath of fresh air!
a little vegetable oil
1 red onion, (i have udes any old onion to be honest) chopped
1 or 2 clove garlic chopped
250g rice
white wine, (sort of optional)
1 vegetable or chicken stock cube
1 red pepper
1 green pepper
2 chilli peppers
chorizo, sliced
chicken - i usually use a pack of pre cooked chicken pieces from the supermarket.
fresh sage, finely
black pepper
heat oil, cook garlic,
add rice, cook for a minute or so.
add wine. (amount optional - a good splash at least
)Throw in the chorizo, chicken, chilli, and peppers, mix well.
Add stock, enough to cover the whole mixture,
Simmer until the rice is cooked. Add herbs and pepper.
No longer than 30 min including all your prep. Very nice.
make more and take it to work the next day - its just as nice cold or reheated.
Marinate prawns in sweet chilli dip overnight.
2 bags of microwave rice in microvave
Chuck rice into a saucepan when done, chuck in a tin of decent tinned cherry tomatoes, heat, chuck in some sliced chorizo, spring onions, and the prawns with the chilli dip. Salt. Pepper. Peas optional. Heat for a few minutes.
Job done. Very tasty, 5 minutes to cook. Costs a few quid.
2 bags of microwave rice in microvave
Chuck rice into a saucepan when done, chuck in a tin of decent tinned cherry tomatoes, heat, chuck in some sliced chorizo, spring onions, and the prawns with the chilli dip. Salt. Pepper. Peas optional. Heat for a few minutes.
Job done. Very tasty, 5 minutes to cook. Costs a few quid.
Rich's Chorizo Macaroni Cheese
Macaroni
Egg
Milk
Chorizo
Harissa (or other chilli paste)
Cheese (I use lowfat cheddar + some Parmesan)
Pre heat oven to about 200 C
Get pyrex dish and half fill with Macaroni - par boil this for about 6 mins.
Meanwhile grate the cheese - enough for two layers of pyrex dish.
Beat one egg with a glug of milk, salt and pepper and a generous teaspoon of harrisa.
Chop chorizo into small chunks if using full sausage or thin strips if using sliced - enough for one layer.
Drain Macaroni and add half to dish.
Sprinkle over the chorizo and half the cheeze (if using parmesan put this in the middle)
Add remaining macaroni and top with remaining cheese.
Beat egg mixture again to make sure fully mixed and pour over top. Should come up to about half way.
Pop into oven for about 25-30 mins or until cheese has browned.
Serve with garden peas or on its own.
Delicious and not as gloopy as standard macaroni cheese.
Macaroni
Egg
Milk
Chorizo
Harissa (or other chilli paste)
Cheese (I use lowfat cheddar + some Parmesan)
Pre heat oven to about 200 C
Get pyrex dish and half fill with Macaroni - par boil this for about 6 mins.
Meanwhile grate the cheese - enough for two layers of pyrex dish.
Beat one egg with a glug of milk, salt and pepper and a generous teaspoon of harrisa.
Chop chorizo into small chunks if using full sausage or thin strips if using sliced - enough for one layer.
Drain Macaroni and add half to dish.
Sprinkle over the chorizo and half the cheeze (if using parmesan put this in the middle)
Add remaining macaroni and top with remaining cheese.
Beat egg mixture again to make sure fully mixed and pour over top. Should come up to about half way.
Pop into oven for about 25-30 mins or until cheese has browned.
Serve with garden peas or on its own.
Delicious and not as gloopy as standard macaroni cheese.
A couple of easy recipes that are a bit different from the usual fare...
Jamaican Chicken Curry
1 lb chicken (I use breast, but you could equally well use other cuts)
1 large onion, roughly chopped
2 tbsp Jerk seasoning (I like the Dunn’s River one best)
½ yellow pepper, chopped
Salt & Pepper
100g Sultanas
100g cashew nuts
1 small tin of pineapple in own juice, cut into chunks
1 tbsp flour
1 chicken stock cube (I use Knorr ones, which make ¾ pint of stock)
1 tbsp Jamaican curry powder (if you can’t get it then use ordinary curry powder and add a little mixed spice)
1 tin coconut milk (you could replace with low-fat coconut milk, but where’s the fun in that?)
1) Sweat off the onions in a frying pan, with 3 tbsp of groundnut oil, until translucent then remove from the heat. Chop up the chicken and place in a bowl. Add the jerk seasoning, and a little chilli sauce if you want the curry hot, as well as salt and pepper. Add the cooled onions, and mix thoroughly. Cover and allow to marinade for at least an hour
2) Add the chicken/onion mix and the yellow pepper to a pan on a medium heat and cook until the chicken is browned
3) Add the sultanas, cashew nuts and the pineapple
4) Meanwhile, break the stock cube up in a measuring jug, and add the curry powder. Add a little boiling water to turn into a paste, and add ¾ of a tin of coconut milk. You can add a little of the pineapple juice as well for a really fruity flavour. Mix well
5) Add the flour to the pan to mop up any juices, and pour on the coconut milk mix. Simmer for 20 mins.
Serve with rice – you can use the leftover coconut milk to flavour the rice if you like, simply replace some of the cooking water with coconut milk.
If you can be bothered, it's also really nice to do up some chunks of plantain pan-fried in butter.
Coriander Chicken
4 tbsp groundnut oil
1 large knob butter
2-3 lb chicken, quartered and jointed
4 cloves of garlic, whole
1 tsp turmeric
1 medium bunch coriander leaves, finely chopped (or 2 tsp ground coriander)
100g black olives (Greek or Italian type, rather than American)
1 lemon, sliced
Fresh black pepper
1) Heat the oil and butter in a heavy bottomed pan on a medium heat. Add the spices, garlic and coriander, cook for about 8-10 mins.
2) Add the chicken pieces, and keep turning to ensure that they get evenly covered
3) Add enough water to nearly cover the chicken (squish the chicken fairly close together so you don’t use too much water – ½ pint-ish should do). Cover and simmer on a low heat for 25-30 mins, adding extra water if necessary
4) Add the lemon, olives and pepper. Turn up the heat and reduce the sauce. Should take 10 mins or so
5) Serve with cous-cous
Jamaican Chicken Curry
1 lb chicken (I use breast, but you could equally well use other cuts)
1 large onion, roughly chopped
2 tbsp Jerk seasoning (I like the Dunn’s River one best)
½ yellow pepper, chopped
Salt & Pepper
100g Sultanas
100g cashew nuts
1 small tin of pineapple in own juice, cut into chunks
1 tbsp flour
1 chicken stock cube (I use Knorr ones, which make ¾ pint of stock)
1 tbsp Jamaican curry powder (if you can’t get it then use ordinary curry powder and add a little mixed spice)
1 tin coconut milk (you could replace with low-fat coconut milk, but where’s the fun in that?)
1) Sweat off the onions in a frying pan, with 3 tbsp of groundnut oil, until translucent then remove from the heat. Chop up the chicken and place in a bowl. Add the jerk seasoning, and a little chilli sauce if you want the curry hot, as well as salt and pepper. Add the cooled onions, and mix thoroughly. Cover and allow to marinade for at least an hour
2) Add the chicken/onion mix and the yellow pepper to a pan on a medium heat and cook until the chicken is browned
3) Add the sultanas, cashew nuts and the pineapple
4) Meanwhile, break the stock cube up in a measuring jug, and add the curry powder. Add a little boiling water to turn into a paste, and add ¾ of a tin of coconut milk. You can add a little of the pineapple juice as well for a really fruity flavour. Mix well
5) Add the flour to the pan to mop up any juices, and pour on the coconut milk mix. Simmer for 20 mins.
Serve with rice – you can use the leftover coconut milk to flavour the rice if you like, simply replace some of the cooking water with coconut milk.
If you can be bothered, it's also really nice to do up some chunks of plantain pan-fried in butter.
Coriander Chicken
4 tbsp groundnut oil
1 large knob butter
2-3 lb chicken, quartered and jointed
4 cloves of garlic, whole
1 tsp turmeric
1 medium bunch coriander leaves, finely chopped (or 2 tsp ground coriander)
100g black olives (Greek or Italian type, rather than American)
1 lemon, sliced
Fresh black pepper
1) Heat the oil and butter in a heavy bottomed pan on a medium heat. Add the spices, garlic and coriander, cook for about 8-10 mins.
2) Add the chicken pieces, and keep turning to ensure that they get evenly covered
3) Add enough water to nearly cover the chicken (squish the chicken fairly close together so you don’t use too much water – ½ pint-ish should do). Cover and simmer on a low heat for 25-30 mins, adding extra water if necessary
4) Add the lemon, olives and pepper. Turn up the heat and reduce the sauce. Should take 10 mins or so
5) Serve with cous-cous
coriander and chorizo pasta
(i must add that i dont do accurate quants- just guess depending on how many im making for!) ingredients though:
pasta- works great with a nice rustic, hearty one
chorizo
olive oil
coriander
chopped tomatoes
fresh tomatoes
mushrooms
tomato puree
black pepper
chilli powder
mustard seeds
tumeric
put your pasta on
oil in pan
bash up black pepper, mustard seeds and add ground tumeric & chilli poweder
add to oil and mix in
add chorizo & mushrooms to pan
when browned, add chopped toms & puree
thicken slightly
add fresh toms (chopped)
cook until fresh toms start to soften
drain pasta (always add a little of the water to the pasta- gives a great taste)
stir in sauce
add plenty of chopped/torn coriander
serve with a nice piece of rustic bread and a great bottle of full bodied, peppery red
takes about 10mins to make and tastes gorgeous!
(i must add that i dont do accurate quants- just guess depending on how many im making for!) ingredients though:
pasta- works great with a nice rustic, hearty one
chorizo
olive oil
coriander
chopped tomatoes
fresh tomatoes
mushrooms
tomato puree
black pepper
chilli powder
mustard seeds
tumeric
put your pasta on
oil in pan
bash up black pepper, mustard seeds and add ground tumeric & chilli poweder
add to oil and mix in
add chorizo & mushrooms to pan
when browned, add chopped toms & puree
thicken slightly
add fresh toms (chopped)
cook until fresh toms start to soften
drain pasta (always add a little of the water to the pasta- gives a great taste)
stir in sauce
add plenty of chopped/torn coriander
serve with a nice piece of rustic bread and a great bottle of full bodied, peppery red
takes about 10mins to make and tastes gorgeous!
Edited by snorkel sucker on Wednesday 20th August 11:40
Fry off some onions and garlic in some olive oil
Chuck in a load of veg and fry for about 10 minutes (tomatoes, peppers, cauli, potatoes, brocolli and anything else you have around the place that needs using up).
Add a tin of green or red lentils
Add salt, pepper and curry powder and then some tomatoe puree and worcestshire sauce.
Cook for another 15 minutes
Garnish with whatever herbs you've got growing (I used parsley)
Done.
Chuck in a load of veg and fry for about 10 minutes (tomatoes, peppers, cauli, potatoes, brocolli and anything else you have around the place that needs using up).
Add a tin of green or red lentils
Add salt, pepper and curry powder and then some tomatoe puree and worcestshire sauce.
Cook for another 15 minutes
Garnish with whatever herbs you've got growing (I used parsley)
Done.
Chicken stew:
Sweat a chopped onion, increase heat and add some chopped garlic, bacon and chicken, fry till browned. Add some chicken stock (a cube is fine) and red wine, bring to the boil and add some shrooms and carrots and some dried thyme and rosemary. Simmer gently for 20-30 minutes, uncovering it for the last 5 to reduce the gravy. Season. Eat.
Pork and mushroom sauce:
Sweat a chopped onion, raise the heat and add chopped garlic, shrooms and pork tenderloin. When it's browned add a good splash of brandy (remembering to stand back
) or white wine, reduce for a minute or so before dropping the temperature until the pork is cooked through. Add some cream and cook for a couple of minutes until it's thickened. Season. Er, eat.
Sweat a chopped onion, increase heat and add some chopped garlic, bacon and chicken, fry till browned. Add some chicken stock (a cube is fine) and red wine, bring to the boil and add some shrooms and carrots and some dried thyme and rosemary. Simmer gently for 20-30 minutes, uncovering it for the last 5 to reduce the gravy. Season. Eat.
Pork and mushroom sauce:
Sweat a chopped onion, raise the heat and add chopped garlic, shrooms and pork tenderloin. When it's browned add a good splash of brandy (remembering to stand back
) or white wine, reduce for a minute or so before dropping the temperature until the pork is cooked through. Add some cream and cook for a couple of minutes until it's thickened. Season. Er, eat.A snack... quick pesto pizza
bread- any sort preferably a baguette or a ciabatta roll sliced in half
pesto
mozzarella cheese (or cheddar)
tomato slices
so you slice thhe bread in half and top with pesto, then tomatoes, then with the chesse, season with black pepper, drizzle with olive oil and cook in oven for 10 mins ish,
nice with rocket salad or a romaine or similar...
bread- any sort preferably a baguette or a ciabatta roll sliced in half
pesto
mozzarella cheese (or cheddar)
tomato slices
so you slice thhe bread in half and top with pesto, then tomatoes, then with the chesse, season with black pepper, drizzle with olive oil and cook in oven for 10 mins ish,
nice with rocket salad or a romaine or similar...
Wild mushroom tagliatelle and parmesan
Tagliatelle into boiling, salted water, drop heat to minimum and allow to cook on the lowest possible setting until pasta soft to suit...
Bowl of wild mushrooms including chestnuts, oyster, shiitake and portabello, but whatever else you can get...
chop mushrooms to nice chunks, portabellos into strips and rip the oysters...
drown in olive oil
chop lots of garlic and dump over mushrooms
cover and allow to sit for an hour or longer
hot wok, stir-fry mushrooms, add a good sprinkle of sea salt
crumble a dried red chilli into the mix
squeeze some lemon juice and lime juice over the mushroom mix
keep stirring until mushrooms done
turn off heat and add tagliatelle to pan and mix in
grate parmesan over the tagliatelle/mushroom mix, and mix in and allow to melt
plate
eat
Tagliatelle into boiling, salted water, drop heat to minimum and allow to cook on the lowest possible setting until pasta soft to suit...
Bowl of wild mushrooms including chestnuts, oyster, shiitake and portabello, but whatever else you can get...
chop mushrooms to nice chunks, portabellos into strips and rip the oysters...
drown in olive oil
chop lots of garlic and dump over mushrooms
cover and allow to sit for an hour or longer
hot wok, stir-fry mushrooms, add a good sprinkle of sea salt
crumble a dried red chilli into the mix
squeeze some lemon juice and lime juice over the mushroom mix
keep stirring until mushrooms done
turn off heat and add tagliatelle to pan and mix in
grate parmesan over the tagliatelle/mushroom mix, and mix in and allow to melt
plate
eat
TUNA Bake.
2 tins of tuna
one oniion
one tin campbells condensed mushroom soup
some potatoes.
a tomato or 2
tesco value cheese
Method.
Peel and boil the pototoes.
Cut up onion fine, fry it lightly.
Throw the tuna in, Throw the Soup in.
Mix it up unless it's hot
Mash pototoes
Place tuna mush in casserole dish
Slice Tomato onto top of tuna mush
Grate Cheese onto Top
Put Mashed Potatoe on top and put in oven gas mark 5 for 40 mins.
serve with a tin of sweetcorn which you forgot to add to the tuna mush.
2 tins of tuna
one oniion
one tin campbells condensed mushroom soup
some potatoes.
a tomato or 2
tesco value cheese
Method.
Peel and boil the pototoes.
Cut up onion fine, fry it lightly.
Throw the tuna in, Throw the Soup in.
Mix it up unless it's hot
Mash pototoes
Place tuna mush in casserole dish
Slice Tomato onto top of tuna mush
Grate Cheese onto Top
Put Mashed Potatoe on top and put in oven gas mark 5 for 40 mins.
serve with a tin of sweetcorn which you forgot to add to the tuna mush.
Nigella's Spaghetti Carbonara
Cook the spaghetti in fast boiling water.
Mix a whole egg and an egg yolk with 2 tablespoons fresh grated parmesan and a pinch of nutmeg.
Stir fry some pancetta (or chopped bacon) in olive oil until browned.
Add a few glugs of dry vermouth to the pancetta and reduce.
Melt a knob of butter in the pancetta.
Drain spaghetti, season with black pepper, stir-in pancetta/butter, remove from heat, stir-in egg/parmesan mixture.
Done! Takes about 10 minutes. Our kids LOVE it.
Cook the spaghetti in fast boiling water.
Mix a whole egg and an egg yolk with 2 tablespoons fresh grated parmesan and a pinch of nutmeg.
Stir fry some pancetta (or chopped bacon) in olive oil until browned.
Add a few glugs of dry vermouth to the pancetta and reduce.
Melt a knob of butter in the pancetta.
Drain spaghetti, season with black pepper, stir-in pancetta/butter, remove from heat, stir-in egg/parmesan mixture.
Done! Takes about 10 minutes. Our kids LOVE it.
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