The KB food thread

[CookMySock]

I can't find a food thread, so I'll start one. Post something complex or simple - something you enjoy.

Heres a start ;

A two-minute fruity pudding for one person

You need ;

1 thick slice of bread
1 banana (and some other fruit if you like tamarillo, grapes, kiwifruit etc)
artificial sweetener (or sugar)
1 farmbake cookie
1 can of thick coconut cream - must have! (wont work with out this)
Unsweetened yogurt if you have it

Method ;

Drop a slice of bread in a desert bowl.
Slice one banana crossways as thinly as you can on top of the bread.
Add other sliced fruit if you have it.
Add a dollop of yogurt.
Open can of coconut cream and stir it well - tip 1/3 of the tin on top of the fruit.
Add 4-6 drops of sucryl or sugromax (not too much or its yuck)
Finely crumble the farmbake cookie over the top.

Eat with spoon! Don't share it! Yum!

notes; You cannot skip the coconut cream or its just not the same. You can leave out the bread, yogurt, or farmbake cookie. Without the bread and cookie it's quite low-carb.

Steve

[sinfull]

I'll run with this !

Single mans gravy !
Cook ya meat in butter, loooots of butter ! when the meats cooked whip it out and add to the pan or oven dish, a table spoon of honey, table spoon soy sauce, table spoon of steak sauce of yr choice (mines smoked hickory) !Add enough water for however much gravy ya want and let it boil (or simmer if ya pedantic! have mixed up a 1/5 or 1/4 cup of flour (may vary with how much water you've added) to a pourable consistancy (same as mixing plaster guys, don't expect to dump half a cup of water on top of it and not have it come out lumpy) Add ya flour slowly stirrin the shit out of it till it's as thick as ya want it !
The butter carries the meat flavour and ya pour the shit over everybloody thing (makes brussel sprouts or other yucky vegies taste like steak or chicken) or pork (don't mention pork mmmm)

And fart like ya wouldn't believe hehehe

[NighthawkNZ]

I have the best Pizza recipe ever...


0800 *** ***

[Blackshear]

I have the best Pizza recipe ever...


0800 *** ***

2 cups water ......... ----\
2 tablespoons sugar---- Mix
2 tablespoons yeast

Add above 3 ingredients together, in order, allowing the yeast to do its thing.

2-3 cups flour, depending on the water gauges ('about' 2 cups water, etc.) used (basically until your dough is 'dry' enough to knead)

Make sure when rolling your dough onto oven tray, it has enough flour on the bottom to prevent sticking. (You learn this once when you pull it out, and the fucker is cemented onto the tray.)

Add base of choice, personally I use watered down tomato puree with a teaspoon of blended garlic, with a couple pinches of Thyme.

Add any meats, (or veges, you sick bastards), and coat with cheeses. a 50/10/30 mix of mild/tasty/mozarella is usually the shit.

Shove into preheated fanbake oven at around 170c, add 20c for non-fan bake.

Usually done in around 8-10 minutes, or until crusts turn brown. The taste test whilst still cooking is a good way too check the texture of ones base.

Eat.

Note: This is basically the only recipe I know without consulting a cookbook, and is pretty hard to fuck up. Don't have your dough too dry, as it'll turn into a cracker, or be gunky in the middle if too wet.

[Skyryder]

Wrong time of year.

Stew some apricots. Place them in an enclosed container and place in the sun for about eight to twelve hours. When they taste fizzy eat.

There is no better high than being pissed on 'fermented' fruit.

Just don't drive.


Skyryder

[YellowDog]

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

[naphazoline]

Try clicking on anyone of these:

http://www.northpole.com/Kitchen/Cookbook/rec1176.html
http://www.northpole.com/Kitchen/Cookbook/rec0593.html
http://www.northpole.com/Kitchen/Cookbook/rec0058.html
http://www.northpole.com/Kitchen/Cookbook/rec0726.html
http://www.northpole.com/Kitchen/Cookbook/rec0748.html
http://www.northpole.com/Kitchen/Cookbook/rec0857.html
http://www.northpole.com/Kitchen/Cookbook/rec1191.html
http://www.northpole.com/Kitchen/Cookbook/rec0193.html
http://www.northpole.com/Kitchen/Cookbook/rec1062.html
http://www.northpole.com/Kitchen/Cookbook/rec0525.html
http://www.northpole.com/Kitchen/Cookbook/rec0840.html
http://www.northpole.com/Kitchen/Cookbook/rec0312.html
http://www.northpole.com/Kitchen/Cookbook/rec0678.html

There's about 200 others on this email i got,and ya just have to click on the recipe ya want,but it wouldn't work when i tried to paste them all in here.

Don't blame me if you end up a fat arse like me.:laugh:

[Hitcher]

You could always join the Food Porn Social Group...

http://www.kiwibiker.co.nz/forums/group.php?groupid=92

[CookMySock]

You like runny eggs on toast just perfect? Try this variation with curry powder.

The best pan is one with a glass lid so you can watch them cook, then you can see eggsactly whats going on and whether they are nearly ready.

Put the bread in the toaster if you want toast, but don't push it down yet.

Get plates out ready, coz this cooks real real quick.

Get butter out ready for toast.

Get eggs ready next to frying pan.

Sprinkle the pan with chicken salt and curry powder of your choice, add a BIG knob of butter and a about a tablespoon of water. Put lid on and heat slowly until the butter melts. Leave the lid on and tip it all around so a nice sauce begins to form, and the pan preheats the glass lid (so you can't touch it - about one minute.)

Now push the toast down, and flip the frying pan to FULL volume. Leave lid on, checking every ten seconds for the butter starting to brown. The INSTANT the butter begins to brown and smoke, whip the lid off and crack the eggs into the sauce one by one - spacing them about, and add a handful of water around the edge, and bang the lid on right away. Count to 30 seconds and turn the pan down to about 1/4 power or less and let them steam the tops until the white is set and the tops are all just pink. Leave the lid on.

Watch out, it cooks real fast - 50 seconds ish. Too long and you get rubber eggs. The eggs shouldn't stick to the pan - they should just slide around in the sauce. Too hot too long and they stick.

Water will condense on the glass lid - tip the pan to slide water off and back into the pan - will help steam the egg tops.

Just before egg yolks are all pink, and when whites are almost set, pull toast out, dump eggs on the toast, tip remainder of curry sauce over.

Forget the knives and forks - pick toast up with hands and scoff down. You won't need salt and pepper on them.

Tricks; Glass-lid pan FTW. A 'handful' of water is just what you can cup in the palm of your hand.

Sauce variations; crushed garlic with chicken salt and white pepper. Grated courgette and grated carrot and crushed garlic.

This is worth getting just right. People will line up for your perfect runny eggs.

Steve

[Oakie]

Like Hitcher said .... visit the Food Porn Social Group for all things gastronomical.

[gatch]

While some poor suckers are parting with their tithe at church, I have something of my own I like on a sunday morning sometimes.

Bacon, fried + bread, buttered.
With a side of beer, chilled and opened.

Fuckin breakfast of champions.

[CookMySock]

Bacon, fried + bread, buttered. With a side of beer, chilled and opened.Yum. After you have cooked the bacon, tip most of the fat off and scoop out some red tamarillos into the pan and deglaze with them - cook about 2 mins. Mix back together with the bacon and add lots of black pepper. Eat on toast. This is a real hard-hitting flavour..


Steve

[Virago]

While some poor suckers are parting with their tithe at church, I have something of my own I like on a sunday morning sometimes.

Bacon, fried + bread, buttered.
With a side of beer, chilled and opened.

Fuckin breakfast of champions.

A man after my own (struggling) heart...

Balance is the key to health and happiness. Sunday starts with three different blood pressure meds, blood thinners, cholesterol meds. Followed shortly after with bacon-and-egg sandwiches. Can't get more balanced than that...

[Naki Rat]

Great for those entertaining moments when dessert is required but unplanned.

One banana per person, preferably very ripe.
Microwave either individually or together allowing 1 1/2 minutes on high per banana.
Place banana on its 'back' on the serving plate, slit longways and spread it to expose the now gooey inside flesh.
Top with cream or ice cream, and liqueur of your choice, grated chocolate, etc.:drool::bleh::bleh:

Also works for those bananas that went into the freezer as they had passed their used by date in the fruit bowl. Just nuke them a bit longer.

[Pedrostt500]

1 can of baked beans,
1 can opener,
1 Spoon.
self exsplanitory realy.

[LBD]

Thick slice fresh toast, butter and good layer of smooth peanut butter. Slice 1/2 or more Banana onto peanut butter then drizzle clear runny honey on top and enjoy with cold milk or hot tea.

[kevfromcoro]

Its amazing how many guys can cook

got a couple of mates.. both engineers..

who are right condom bleus.
everthing they cook is delicious..
i have trouble boiling an egg..

[Str8 Jacket]

who are right condom bleus.


You call your mates what?!

[sinfull]

Its amazing how many guys can cook

..
Comes down to 2 things, the love of food, and the love of food !

It's like asians running burger bars i mean hello ! The shit's got to taste good and if ya don't eat the shit how do ya know ?
mmmm I want to open a burger joint, i'd be really phat at it !

[naphazoline]

Its amazing how many guys can cook.

Can't live off mummys cooking forever,and i sure didn't want to eat shit food when i left home.

I think it's more amazing how many guys can't cook for shit!

[skidMark]

Skiddy's tortillini pasta...

you need.

onions
mushrooms
capsicum
tortillini chicken filled pasta (in fridges not with normal pasta)
pasta sauce (bertolli dolmio etc, but if you like a creamy one get the carbonara cheese one (sp))
bacon
crushed garlic

get a pot to the boil get everything prepped while this is going on, throw in the pasta

get the bacon frying in a pan, dont use heaps of butter/ oil etc the bacon is full of juices anyway...

then throw in capsicum mushroom onion (or whatever you fancy) i usually throw in some crushed garlic and salt and pepper as well.

let it fry for 10 mins, stir every once in a while...

drain the water from the pot... add the sauce BEFORE you add the vege's and bacon. otherwise the sauce doesnt get into the pasta enough, stir the sauce through the pasta well.. then add vege's and bacon...

stir again, return to the heat until the sauce bubbles.... and stir... do this a few times for about 2-3 min.

and voila... 20 minute meal including prep and cooking.

and for 40 bucks of stuff you can cook up two BIG pots of it... and have onions leftover for next time

[Stirts]

My absolute favourite veggie (with a dash of chicken....thanx PB) dish for winter.......

Slice partially cooked potatoes, kumara, and pumpkin and spread evenly in an oven proof dish.
Fry some chicken pieces in garlic and olive oil until lightly brown
Sprinkle chicken on top of veggies and add carrots and broccoli.
Mix a small bottle of cream with a packet of Maggi Chicken Soup mix and pour over chicken and veggies.
Grate cheese on top and then sprinkle a handful of bread crumbs on top
Bake until golden brown.

AND
The best dip in the world.......

1 onion
Frozen packet of spinach
2-4 sprinkles of Dill
1 med punnet of sour cream
1 med punnet of cream cheese
1 can condensed milk
1 cup of brown vinegar
2 cups of grated cheese
1 cob loaf

Combine condensed milk and vinegar mix well and place in fridge to set

Chop onion and sauté in pot
Add sour cream, cream cheese, spinach, Dill, and the set condensed milk and vinegar mix, heat until warm (not boiling)
Add cheese.

Cut the top off the cob loaf and scrape out the innards of the loaf (leave about a centre meter of bread on the shell of the loaf).
Break them up into bite size pieces.
Place the shell of the cob loaf and the bite size pieces under the grill until crisp and golden.

Place cob loaf on serving dish and pour the warm dip into the shell of the cob loaf and arrange the bite size pieces around the loaf


YUM YUM FAT BUM

[Naki Rat]

Can't live off mummys cooking forever,and i sure didn't want to eat shit food when i left home.

I think it's more amazing how many guys can't cook for shit!

And among the young 'uns these days it's not only the guys that struggle to prepare any better than a pre-prepared meal.
"Half a kilo of stewing steak, spuds and veges...... what do I do with that stuff???" :doh:

And Skiddy, congrat's for now being the exception to this :niceone:

[saltydog]

Can cook, bake, brew and preserve.
But who needs to when wifey as it sorted!

[Skyryder]

You could always join the Food Porn Social Group...

http://www.kiwibiker.co.nz/forums/group.php?groupid=92


And go if for some 'muffin' diving:jerry:


Skyryder

[CookMySock]

"Half a kilo of stewing steak, spuds and veges...... what do I do with that stuff???" :doh:Oh yeah. Pressure cooker time!

Add two carrots, two onions, both roughly chopped, add 1 teaspoon beef stock, bay leaf, ground black pepper, BIG tablespoon of tomato paste, 1/2 to 3/4 a cup (no more!) of water. Biff all in the pressure cooker and stir to combine - should make a thin runny sauce. Turn it on!

Chop stewing steak or any cheap cut of beef into large pieces - the size of your hand. Cut most off the fat and connective tissue off and discard it.

Hiff the meat in the pressure cooker with the sauce and roll the meat through the sauce and boof the lid on and get it up to pressure so its hissing off big time. Cook for 50 mins, and thicken with a cornflour/water wash.

In the meantime cook the spuds seperately in one pot - peel them if you want to mash them.

In a large pot, add a big knob of butter, salt and white pepper, and 1/4 cup of water. Add sliced carrots, pumpkin, kumara, and slop the liquid stock in the bottom of the pan all over the veg - boil for 5-6 mins and then turn riiiiite down and simmer for 15 minutes or until done.

Everything should be ready about the same time.

This is fucken yummy, and its just cheapo meat and veg.

It doesn't have the same flavour without the pressure cooker.

Steve

[Oakie]

Microwave either individually or together allowing 1 1/2 minutes on high per banana.

Yetch! Eating warm squishy banana has got to be like eating snot! My uncle served me warm banana for a breakfast once when I was about 10 I guess and I've never touched it since. Ewwwww!

[Stirts]

Yetch! Eating warm squishy banana has got to be like eating snot! My uncle served me warm banana for a breakfast once when I was about 10 I guess and I've never touched it since. Ewwwww!

:rofl:

Yeah I have a few foods like that too.

Used to gag on pumpkin....but Dad always said "you are not leaving this table until you have finished your dinner". I would feed it to our dog under the table.

Same goes for Brussel Sprouts....Mum used to boil them within an inch of their lives. I would also feed these to our dog under the table.

And avocados.....slimey green snotty texture :puke: But loved guacamole.

I love all these foods now. Guess it all depends how it is cooked but I think as you get older your tastes change too.

[Naki Rat]

Oh yeah. Pressure cooker time!

Add two carrots, two onions, both roughly chopped, add 1 teaspoon beef stock, bay leaf, ground black pepper, BIG tablespoon of tomato paste, 1/2 to 3/4 a cup (no more!) of water. Biff all in the pressure cooker and stir to combine - should make a thin runny sauce. Turn it on!

Chop stewing steak or any cheap cut of beef into large pieces - the size of your hand. Cut most off the fat and connective tissue off and discard it.

Hiff the meat in the pressure cooker with the sauce and roll the meat through the sauce and boof the lid on and get it up to pressure so its hissing off big time. Cook for 50 mins.

In the meantime cook the spuds seperately in one pot - peel them if you want to mash them.

In a large pot, add a big knob of butter, salt and white pepper, and 1/4 cup of water. Add sliced carrots, pumpkin, kumara, and slop the liquid stock in the bottom of the pan all over the veg - boil for 5-6 mins and then turn riiiiite down and simmer for 15 minutes or until done.

Everything should be ready about the same time.

This is fucken yummy, and its just cheapo meat and veg.

It doesn't have the same flavour without the pressure cooker.

Steve

Could be improved. Ditch the stock (which I assume is MSG [additive 621] based Maggi or similar) and brown the meat and onions in a frypan before adding instead.
And if you have a slow cooker/crock pot use that instead of the pressure cooker as the lower cooking temp will retain the flavours better.

[pzkpfw]

This is my favourite meal when wife and kids are away.

Ingredients:

1. 500 g mince
2. 500 g bag of frozen sliced beans

Method:

1. Fry mince 'till brown
2. Add beans
3. Fry 'till beans heated

[naphazoline]

.......I love all these foods now. Guess it all depends how it is cooked but I think as you get older your tastes change too.

I think a lot of older generation (over 65 ) used to over cook their veges.

Also,salt should not be added till the veges start to boil.
That's how you retain flavour.

If you want to cook a soup,then put the salt in before boiling.

[CookMySock]

Could be improved. Ditch the stock (which I assume is MSG [additive 621] based Maggi or similar)no no, the stock is just butter, salt, water, and white pepper. Try it - you will be impressed. Plain boiled veg in lots of water is, er, plain in comparison.


and brown the meat and onions in a frypan before adding instead.That changes the flavor completely. In this, the carrot, onion, and tomato paste caramelises to make a unique taste. The main trick is to keep the water level low so it caramelises properly.


And if you have a slow cooker/crock pot use that instead of the pressure cooker as the lower cooking temp will retain the flavours better.I have a crock pot, and the pressure cooker does a far superiour job, and in under an hour. Actually, I don't use the slow cooker any more, coz the meat is almost always tough, and I hate tough meat.

best,
Steve

[3L4NS1R]

For when you have unexpected visitors for dessert. Or you just want a chocolate pudding in the middle of the day (I store the ingredients at the office for just this reason...)

Pudding in a Cup in 5 Minutes

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips or (optional)
A small splash of vanilla extract

Utensils required:
1 large coffee mug
1 Tablespoon


Add dry ingredients to your largest mug and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) or vanilla extract, then mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).

The cake will rise over the top of the mug, but don't be alarmed. This is fine.

Allow to cool a little, and tip out onto a plate.

[LBD]

Its amazing how many guys can cook

got a couple of mates.. both engineers..

who are right condom bleus.
everthing they cook is delicious..
i have trouble boiling an egg..

My wife reckons this engineer cooks okay as well...guess we need to make up for our social ineptitude some how.....

[Stirts]

I think a lot of older generation (over 65 ) used to over cook their veges.

Understatement of the century!


Also,salt should not be added till the veges start to boil.
That's how you retain flavour.


Speaking of salt, my Grandad used to salt our porridge. Fecking Scotsman, it was disgusting and they had no dog I could feed it too :puke:


Back to yummie stuff I say......
Quick yummie naughty snack

Take a Chocolate Digestive and place on microwave proof dish, place favourite coloured marshmallow on top and microwave for 15 sec on high place another Chocolate Digestive on top and microwave for another 15 sec on high.

[LBD]

Take a Chocolate Digestive and place on microwave proof dish, place favourite coloured marshmallow on top and microwave for 15 sec on high place another Chocolate Digestive on top and microwave for another 15 sec on high.


Thats modern tech for you....Used to be Chocholate Wheatens with marsh mellows toasted on open fire...with the infinately variable burnt caramel flavor range to suit individual tastes....

[kevfromcoro]

One fresh schapper..

wrapped in banana leaf...

chuck it ont he barby

then serve with lemon pepper...

yum

[Stirts]

Thats modern tech for you....Used to be Chocholate Wheatens with marsh mellows toasted on open fire...with the infinately variable burnt caramel flavor range to suit individual tastes....

Might go back to the dark ages and try that one.....sounds tasty!!

[CookMySock]

One fresh schapper.. wrapped in banana leaf...Did you see the crayfish cooked in a seaweed frond? They get a huge kelp leaf and carefully split it open to form a pocket, insert cray, fold shut, cover with hot rocks. Apparently the flavor is unique.

I'd like to try cooking some chicken or pork, and veges, over a geothermal vent.

Steve

[slofox]

WORLD’S BEST FRUITCAKE


1 cup butter
1 cup sugar
4 large eggs
1 cup dried fruit
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon lemon juice
1 cup brown sugar
1 cup nuts
1 or 2 quarts aged whisky

Before you start, sample the whisky to check for quality. Good isn’t it?
Select a large mixing bowl, measuring cup etc etc. Check the whisky again as it must be just right. To be sure the whisky is of the highest quality, pour one level cupful into a glass and drink it as fast as you can. Repeat.
With an eclectic miggser, beat one cup of budder in a large fluffy bowel. Add 1 teashpoon of shugar and beader hell out of it again.
Meanwhile, at this parsnicular poinnin time, wake shurrr the whixey hasin gone bad while you weren’t lookin’. Open second quart if nezzissssrryyy.
Add two large leggs, 2 cups fried druit an beadle high. If druit gessshtuck inna beaders jush pry id loosh wivva drewscriber.
Ehhshample the whitchy agin, shecking confistincy, then shift 2 cubs salt or dertergent or waddevva – like anyone gizzadamm. Chample the widdski shummor.
Shift in shum limmon shooozzzh. Fold in shobbed putter and shrained nuds. Add 100 babbleshpoonz brown booger or whussevvis chloshist an’ migs swell. Greesh ubben an’ turn inna cakey pan to 350 decrease. Poor whole swishin mesh inna washin masheen and shet to shhhhhpin. Sheck dat whixny hwunsh moron pash out tonna flooooor….……

[Beemer]

Best foolproof pavlova recipe!

Pavlova

Heat oven to 210C (must be an electric oven, this won't work with gas)

3 egg whites
1 cup sugar
4 tbsp boiling water
2 tsp cornflour
1 tsp white vinegar
1 tsp vanilla essence

Beat all ingredients together for 12 minutes. Mark a bread and butter plate sized circle on baking paper. Spoon mixture into circle, smoothing sides and top.

Cook for SIX minutes then turn oven OFF. Leave pavlova to cool in oven until cold. Remove from baking paper and serve.

[allycatz]

Yetch! Eating warm squishy banana has got to be like eating snot! My uncle served me warm banana for a breakfast once when I was about 10 I guess and I've never touched it since. Ewwwww!

If the bananas are firm ones they are real yummy zapped with brown sugar and rum...then whipped cream

[Stirts]

Something about drinking and cooking

:rofl:
I have done this....not with that recipe though ..... I despise fruit cake.

[CookMySock]

If the bananas are firm ones they are real yummy zapped with brown sugar and rum...then whipped creamBananas? Cut each banana into three pieces and batter and deep-fry.

Sweeten some plain yogurt with your favorite sweetener, and micro-grate the zest off a lemon into it, and then squeeze the juice in also. Stir to combine - no more.

Ice cream! Mr Whippy Ice Cream is the best on this.. creamy and superb.

Serve! Two banana fritters, a splop of the yogurt mix, and a splop of Ice Cream. Important! Take a bite of the banana fritter, and then the yogurt, and then the ice cream, and keep going around in a circle. That will thrill your taste buds right off.

Steve

[Trudes]

Cook a packet of Rice Risotto (I do mine in the microwave, 15 mins, piece of piss)
Line an oven proof dish with the rice risotto. Mix a tin of salmon or tuna or smoked fish (salmon works best) into a white sauce (made from scratch is best). Pour white sauce and fish mix over rice risotto and sprinkle with grated cheese. Cook in 180 degree oven for about 15-20 mins or until cheese has gone slightly brown. Leave for about 15 minutes to settle then eat.... nom nom nom.

[P38]

This time of year you just cant go past a feed of Braised Lamb Shanks.

http://www.kiwiwise.co.nz/recipe/braised-lamb-shanks

Simple to make and bloody delicious :drool::drool::drool::drool:

[Maha]

An assortment of fresh fruit diced/sliced
Banana/strawberrys/melons anything really.
You will need...

Brown sugar/Rum/Whiped creme and a gel flame thing..

With a skewer or fork, pick a piece of fruit, dip it in the rum, roll it around in the brown sugar, hold over flame to caramelise then dip in the creme and eat.
Simple and ohhhhhhhhh soooooooo yum.

[P38]

If the bananas are firm ones they are real yummy zapped with brown sugar and rum...then whipped cream

I love this reciepe too.

Enjoy it almost every weekend

However I've found it tastes better if you leave out the Bananas, Brown sugar and the Whipped Cream. :yes:

[Maha]

If the bananas are firm ones they are real yummy zapped with brown sugar and rum...then whipped cream


An assortment of fresh fruit diced/sliced
Banana/strawberrys/melons anything really.
You will need...

Brown sugar/Rum/Whiped creme and a gel flame thing..

With a skewer or fork, pick a piece of fruit, dip it in the rum, roll it around in the brown sugar, hold over flame to caramelise then dip in the creme and eat.
Simple and ohhhhhhhhh soooooooo yum.


Missed your post allycatz....I posted pretty much the same thing, for those that have not tried this, its a must eh?

[kevfromcoro]

This time of year you just cant go past a feed of Braised Lamb Shanks.

http://www.kiwiwise.co.nz/recipe/braised-lamb-shanks

Simple to make and bloody delicious :drool::drool::drool::drool:

Lamb shanks.............

you hit it there...

they are nice

want one now....bit of mint sauce..
taisty allright.

[allycatz]

Missed your post allycatz....I posted pretty much the same thing, for those that have not tried this, its a must eh?

Yep they yummy.....like rum and coke icecream spiders on hot days lol!

[allycatz]

I love this reciepe too.

Enjoy it almost every weekend

However I've found it tastes better if you leave out the Bananas, Brown sugar and the Whipped Cream. :yes:

You can just sit on your banana instead:bleh:

[gatch]

It cracks me up the number of dudes my ages that cant cook anything more than a pot of water.

And its funny that some people NEED reipes to cook, if you are after a specific flavor sure use the printed word, other wise just have a go, cook it till you feel its cooked, eats it, my precious.

Its not rocket science

[naphazoline]

Dice and semi cook some spuds.
Cook some macaroni elbows in water.(even amount of both these 2)
Fry some onions.

Mix and spread all 3 in a roasting dish,and grate ya fav' cheese on top and bake till cheese is golden.

You can add bacon,mixed veges,corn,or what ever tickles ya fanny,but i prefer to keep it basic.

Best thing about this recipe,is frying up the leftovers the next day.(in butter of course.):Punk:

[slofox]

If you look hard and long, you can sometimes get Eye Fillet in the piece for a reasonable price...check out New World Glenview if you are in Hamiltron...they have export stuff at times that is very affordable.

Marinade the piece of fillet in red wine, olive oil, crushed garlic, bit of mustard, soy sauce, worcestershire sauce, freshly ground black pepper, pinch of salt if you like. Leave for as long as you can - overnight is cool but four hours will do it OK. Vary portions to your own taste.
Poke it into an oven bag and bake in the oven until rare - time varies with the size of the piece. A meat thermometer is good for this.
Serve with roasted veg that have been done in BEEF DRIPPING (essential!)...plus whatever greens you like. Make a red wine gravy with the juices in the oven bag. You can do it with flour etc if you like or else use a Maggi Instant Gravy Mix for Dark Meat sachet and use some red wine as well as the meat juices.
This is a good old fashioned roast that is guaranteed to blow your cholesterol levels up sky-high...but it's bloody good. Favourite winter dinner of Little Petal and Slofox...:devil2:

[CookMySock]

You like curry? Crispy spuds? Try this ;

Scrub and chop spuds (skin on) roughly into 30-40mm pieces and boil with plenty of salt until about half cooked. Drain water and leave lid off and element on very low to get rid of as much water as possible.

In a very heavy frying pan, heat a couple tablespoons of oil until smoking hot, and cook the spuds in batches until well browned. Drop them in, and leave them to fry until well browned, and then flip thm over. Resist the temptation to flip them heaps, coz they wont brown.

When the spuds are nearly done, roughly chop two onions and hiff them in and fry fast and hot, stirring to prevent burning. Leave the pan on high heat - cook 3-4 minutes.

Tip plenty of your favorite curry powder on top with all the spuds and onions in the pan, add lots of salt, cook another 2 minutes and serve, or eat the lot yourself.

This is damn tasty - crispy and spicy, and costs next to nothing.


Steve

[Marknz]

aye... what's with all this cooking malarky. Will a simple cheese and onion sandwich not please anyone?

[CookMySock]

aye... what's with all this cooking malarky. Will a simple cheese and onion sandwich not please anyone?Ironically, thats what I had for lunch. heheh.

Steve

[naphazoline]

aye... what's with all this cooking malarky. Will a simple cheese and onion sandwich not please anyone?

What sort of cheese???:Pokey:

[Marknz]

What sort of cheese???:Pokey:

Real cheddar of course... none of that plastic orangy yellow looking shite

[Beemer]

Place a large baking dish (oven dish size) in the oven and set to about 220C.

Cook half a dozen sausages until nearly done - I usually throw mine in the dish in the oven for 10 minutes or so - then cut into slices.

Boil some potatoes (cut into chunks) for five minutes and drain. Remove oven dish and add a splash of oil and a knob of butter. Add drained potatoes and stir to ensure they are covered with oil and butter mixture. Return to oven and cook for 20 minutes. (Fan bake is good, as they go crispier.)

After 20 minutes, throw in a drained jar of Delmaine quartered capsicums and the sausages. Cook for another 10-20 minutes until potatoes are cooked through and sausages are browned. Stir in some cooked sweetcorn kernels (I do them in the microwave) and serve. It's lovely with HP sauce on it and it reheats well the next day. Makes a few sausages go a long way and it's really delicious!

[Lias]

Lias's Nacho's

1 big pack of mince
1x can Chilli Beans
1/2 onion
1x can pasta sauce (of the thick goupy tomato kind)
Cayenne, Paprika, Cumin, mixed herbs
1x bottle of beer
Cornflour as needed

Fry the mince up in a pan, then drain the excess fat/water off.
Add the chilli beans, onion, pasta sauce and spices.
Stir it around so that everything is coated in the nice thick tomato pasta sauce. Let it cook a few minutes then add about 1/2 a bottle of beer, consuming the other half yourself. If the mix is still a bit runny, add cornflour as needed to thicken it back up to a nice thick sauce. Once its thickened up, let it simmer for a few more minutes, then serve with corn chips, grated cheese and sour cream.

If your not a fan of spicy and dont crank up the heat levels of spice then you probably dont need the sour cream, unless you have young kids who will probably moan about any degree of heat without it. Personally it should be strong enough to make me sweat, eyes water and nose run :eek:

[NighthawkNZ]

These all sound liek to much hard work...
well my recipe is the easiest

[peasea]

aye... what's with all this cooking malarky. Will a simple cheese and onion sandwich not please anyone?

Toasted?

I like things toasted, especially me.

[peasea]

We use the slow cooker (stock pot, whatever) a fair bit this time of year, got a brew going just this morning.

Cheap-as stewing steak, trimmed up a bit, onion, garlic, freshly ground salt and pepper, mixed herbs, extra thyme, two bay leaves, coarsely chopped carrot and kumara, (you can add all sorts of veges to this) a splash of Lea and Perrins, a splash of soy, about a cup of water, turn on the pot and go to work. Just before the missus gets home I'll boil up some spuds and pumpkin to mash together, add some mushies to the pot, along with a sprinkle of Bisto, and pour a coldie.

Too easy.

[kevfromcoro]

Mussells simered in coconut milk.......dont over cook..

Fillet a flounder... easy..
dip in breadcrums.. and cook it quick.
add lemon juice.... .

[cc rider]

Toasted?

I like things toasted, especially me.

kinda partial to toasty buns, myself

[kevfromcoro]

kinda partial to toasty buns, myself

haha young lady..... think you may get a few replies on that one..

:laugh:

[Cheshire Cat]

Chopped up broccoli fried in olive oil and garlic is good!!:eek:

[peasea]

kinda partial to toasty buns, myself

Buttered perhaps?

[CookMySock]

Dang, there was nothing lunch today, and I was on lunch duty, so this what I did ;

In a large pot, add half a bag of frozen chuckwagon frozen veges, four cloves of garlic, shake of chicken salt (or maggi chicken stock cube), six shakes of white pepper, big knob (hehe) of butter. Heat over high heat until frying away nicely, then turn down the heat and fry gently (5-7 mins) until the mixture starts to caramelise, stirring occasionally so it doesnt brown on the bottom of the pot.

Puree half of the vegetable mixture with half a can of coconut cream in the blender and hiff it all back in the pot. Reheat and adjust the seasonings (chicken salt, white pepper, curry powder), and adjust the texture - thicken with cornflour wash.

Serve with toast and garlic butter.

Variations: add just enough curry to just flavor it slightly - this isn't a strong curry dish.. (or whatever you like - experiment!)
Substitute milk instead of coconut cream if you must.. grumble.. :no:
Puree more of it if you like. Experiment with this ratio until you find something you like.
If you have lots of courgette in season, use courgette instead of chuckwagon veges. This will make a very special soup - you will see..

This is the best "cream of vege soup" I have had - bar none.

Steve

[cc rider]

Buttered perhaps?
just a little sauce...

[peasea]

just a little sauce...
A squirt or two?

[JATZ]

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.

EAT! (this can serve 2 if you want to feel slightly more virtuous). And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!


Damn I'm glad I found this thread, think I might give this one a go tonight

[cc rider]

A squirt or two?

enough to coat them...

[peasea]

enough to coat them...

Won't that make things sticky though?

[Squiggles]

Cook a packet of Rice Risotto (I do mine in the microwave, 15 mins, piece of piss)
Line an oven proof dish with the rice risotto. Mix a tin of salmon or tuna or smoked fish (salmon works best) into a white sauce (made from scratch is best). Pour white sauce and fish mix over rice risotto and sprinkle with grated cheese. Cook in 180 degree oven for about 15-20 mins or until cheese has gone slightly brown. Leave for about 15 minutes to settle then eat.... nom nom nom.

For those of us who have not a clue (Me), how do you make white sauce??? :shutup:

[CookMySock]

For those of us who have not a clue (Me), how do you make white sauce??? :shutup:The quick and nasty way, is to thicken some milk with a cornflour wash (cornflour and water in a shaker) and flavour it with salt and white pepper.

Heat two cups of milk slowly. It won't boil - but it will stick on the bottom on the pot real bad so watch out. Add salt and white pepper to taste - a couple of shakes ish.

Mix in a shaker or cup, a heaped teaspoon of cornflour with just enough water or milk to make a thin slurry. The cornflour will not suspend in the liquid - it will settle out very quickly - shake or stir to recombine.

When the milk is getting quite hot, tip some of the cornflour mixture in and see if it starts to thicken, if not then wait until its a bit hotter, or if it does, then stir continously and add more cornflour wash until you get the desired thickness.

You can vary it a hundred different ways, and then of course there is the proper way to do it.

Like, once it has cooled a bit you can add grated cheese, and or any diced leftover veges, and eat the lot on toast. Yum.

http://www.google.co.nz/search?hl=en&q=french+sauces

Steve

[cc rider]

Won't that make things sticky though?

depends on how much meat you put in...

[Trudes]

For those of us who have not a clue (Me), how do you make white sauce??? :shutup:

hahaha, boys, all you could ever need to know.....
http://www.thebookshelf.co.nz/images/0473053802.jpg

[naphazoline]

Probably a little TOO much info with a caption like that.:laugh:

[Trudes]

"Sure to rise"?? Lol, good work!

[Naki Rat]

enough to coat them...

Or maybe just drizzled with cream :drool:

[Marknz]

Toasted?

I like things toasted, especially me.

No, wouldn't ruin it by toasting it...

[spacemonkey]

As they are in season right now...... Here's an excellent winter dish rich creamy and filling.
Served it with fresh steamed beans and mashed potatoes, I lightened up to stodgyness of the spuds by grating some lemon zest in as I was mashing them, it worked a treat.... just a lil zest mind.


PORK WITH FEIJOAS AND GINGER


INGREDIENTS
20g butter
2 pork fillets
100ml ginger wine
6-8 feijoas (about 200g flesh)
100ml cream
salt freshly ground black pepper

METHOD
Preheat the oven to 200C.


Melt the butter in a frying pan. Season the pork and brown on all sides. Remove it to a dish and place in oven to finish cooking - it will take about 10 minutes, depending on the thickness of the fillets. When the pork is cooked, remove it from the oven to a warm place to rest for a few minutes.


Meanwhile, pour off any excess fat from the pan. Pour, in the wine and bring it to the boil, scraping off any browned bits from the bottom of the pan,


Peel and chop the Feijoas, and add to the pan. Simmer till the liquid has thickened. Stir in the cream and simmer till slightly thickened. Adjust the seasoning to suit.

Slice the pork fillets on the diagonal and arrange on a plate with the sauce poured over them.


oh yeah BTW I recommend gloves of some sort when peeling the Feijoas unless you like having hands stained black for the next 2 days.....

[Beemer]

I make white sauce this way:

Melt a couple of tablespoons of butter in a saucepan until the butter starts to bubble. Quickly stir in a couple of tablespoons of plain flour and stir until the mixture dries and sort of 'foams' - you'll see what I mean when you try it! Slowly add milk, a little at a time (probably about a cup or more), stirring with a whisk to ensure there are no lumps. Keep on a moderate heat and stir until it thickens. Then you can add whatever flavourings you like - cheese, etc. You can use it to pour over vegetables, or add some mixed veges and a tin of fish (smoked fish or salmon is fine) and cover with mashed potatoes before baking for about 20 minutes in the oven.

[cc rider]

Originally Posted by cc rider
enough to coat them...


Or maybe just drizzled with cream :drool:

Best not have both sauce & cream, too rich, will mask the flavours of your filling


Toasted? I like things toasted, especially me.

No, wouldn't ruin it by toasting it...

Toasting never ruins anything, providing you are watching it. It adds texture & taste to what you're eating

bon appetit boys

[peasea]

No, wouldn't ruin it by toasting it...

Are you making a pass at me?

[cc rider]

Are you making a pass at me?

Haha, who would make a pass at someone on a food thread ;)
:laugh:

[peasea]

Haha, who would make a pass at someone on a food thread ;)
:laugh:

Bite me!

ROFL

[cc rider]

Bite me!

ROFL
I don't eat fast food :rofl:

:banana:

[Beemer]

I said I'd come back and post the recipe for the cinnamon rolls if they were any good. Man, they are to DIE for! I made a batch this afternoon, using half the dough for the cinnamon ones and half for the orange marmalade ones. It makes heaps so I've frozen most of the uncooked rolls in foil containers to defrost and cook later, but the batch I did cook (half of each flavour) has just come out of the oven and a fair few have been eaten already! My beloved has been outside trimming trees and he was very impressed!

Cinnamon rolls - http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ (there is a printable version of the recipe on the site)

Orange marmalade rolls http://thepioneerwoman.com/cooking/2009/04/orange-marmalade-rolls/ (printable too)

I haven't made the coffee/maple glaze yet, and I just used a mixture of lemon juice and icing sugar for the others.

One thing I would suggest though, is to not use as much melted butter as they suggest for 'drizzling' - especially for the orange marmalade rolls. I used about 100ml and it oozed out everywhere.

Absolutely divine, I'll take a photo to show you!

[cc rider]

Cinnamon rolls - http://thepioneerwoman.com/cooking/2007/06/cinammon_rolls_/ (there is a printable version of the recipe on the site)

:clap: They look so delicious
I'll try the recipe on the wknd & let you know, probably won't be as good as yours look, but I'll give it a go :)

[Beemer]

:clap: They look so delicious
I'll try the recipe on the wknd & let you know, probably won't be as good as yours look, but I'll give it a go :)

Trust me, mine were all different sizes and I had to re-roll a few after they fell apart when I cut the dough! I think I made my rectangles a bit large - they were 65cm (that part is okay) by about 40cm and I think 30cm would have been better. I'd also brush the dough with melted butter rather than pouring it on as you could use a lot less - these are really sticky and although very delicious, a lot oozes out when you cut them so it's a bit of a waste.

I've made Danish pastries similar to this before (but the recipe was a lot more complicated - you had to dot the dough with butter and roll it in several times) and I don't think they were significantly nicer. This recipe was pretty easy to follow (and trust me, it takes about 90 minutes for the milk to cool down, which really surprised me) and is well worth the effort.

I forgot to add, a quart is 946ml (I just rounded it to 950ml) and the packets of dried yeast (not Surebake, just the active yeast on its own) are 1/4 ounce so two would be half an ounce or about 15g - I used three teaspoons full.

[LBD]

WORLD’S BEST FRUITCAKE

….……

Engineers make the best fruitcakes...especially when whisky is involved.......n I am not talking about cooking either.

[Beemer]

I cooked some more rolls that had been in the fridge for a couple of days and wasn't impressed with the result. The first lot I cooked were really light and fluffy and rose to about 5cm. The second lot were about half that - maybe I didn't let them warm up and continue to rise enough - so if you do freeze them or put some in the fridge for a few days, it may pay to let them stand for at least an hour before baking to see if it fixes this problem.

[CookMySock]

I learned something about scones a few years back, and its changed the way my scones come out completely.

Savoury scones

PREHEAT THE OVEN FIRST! 250degC

Flour a scone tray ready to go.

Dry ingredients
2 cups hi-grade flour
2 big teaspoons baking powder
1 teaspoon salt
white pepper to taste

Flavourings
chopped gherkins, olives, ham, grated cheese, and anything else like this yo have in the fridge. If its savoury - chop it up and try it.
1 Grated onion

Liquid ingredients
Tomato paste (add to milk and stir in)
Kaitia Fire (chilli sauce)
.. anything else savoury

Mix the dry ingredients well.

Check the oven is up to temperature. If its not, don't do anything else until it is. No! Don't!

Toss the grated cheese into the dry ingredients and rub well into the flour so you can't see the cheese any more. Takes a couple of minutes to do this.

Toss all the flavourings into the dry ingredients, and stir until combined.

The trick to scones is how much liquid you use. The scone batter (not dough!) should be sticky and wet. Don't make a stiff dough! Make a stiff batter!

Tip the liquid ingredients into the dry ingredients and stir to combine. Add enough milk until you can just stir the mixture with a large strong wooden spoon.

Spoon out large handfuls of the stiff sticky batter onto the floured tray and pat them down as best you can (sticky!)

Boof the tray quickly into the PREHEATED! oven, and after 12 minutes, pull one scone out and whack it half and see if its done. If it is, then pull the whole tray out or else give it another minute if it needs it.

Eat them immediately, HOT with butter on.

Steve

[CookMySock]

Everyone likes runny eggs, but for years I had heard about Eggs Benedict I never thought to find out what it was. :weird:

In its simple form, Eggs Benedict is just bacon and a runny egg on toast, with hollandaise sauce. And its fucken yummy. If you haven't seen it done, or tried it for yourself, then you owe it to yourself to try making it.

If I don't have bacon or ham, I'll just have a runny egg on toast with the sauce - still damn good.

Hollandaise Sauce is just a little tricky, but practice makes perfect.

You need; one egg yolk, a lemon, six little 1cm cubes of butter, salt, ground black pepper. Have all these ingredients next to the stove, because it all happens fast.

Drop the egg yolk into a small saucepan. Squeeze in about two teaspoons of lemon juice, and using a rubber spatula whisk it into a smooth mixture and wipe down the sides of the pan into the center.

Now add heat and keep the mixture moving. While heating and stirring, watch very very closely for any change in consistency, and when it remotely starts to thicken, remove the pan from the stove immediately and whip it hard with the rubber spatula. Heat it only until it turns into a smooth sauce, not until it curdles and turns to scrambled egg. If you stuff it up, wash it down the sink and start again - it's only an egg yolk.

Remove from the heat, add salt and pepper to taste, and add all the the little cubes of butter, and immediately whisk the mixture until the butter has all melted. Taste! Common mistakes are simply too much or not enough salt or lemon juice.

Keep the sauce warm - but do not return it to the heat and leave it unattended - this always destroys the sauce.

Put the toast on, fry a perfect runny egg. Egg on toast, tip sauce over, enjoy! Traditionally eaten with bacon as well, but it still really good without it.

You can make this anywhere, any time, and people will line up for it.

Don't eat lots of this, because it's a load of bad fats. I just have one, and I don't butter the toast.

Steve

[ready4whatever]

Venison roast.

Shoot a deer gut it etc let the meat age a while.
cover the rump in flour and place in an oven bag, poke holes in the bag, sprinkle with mixed herbs, tuscan leaves etc to ad some flavour.
chuck it in the oven on fan bake for 3 hours