Rubbish husband

geordie_joe

confuseddad wrote: »

hello guys. I have a wonderful wife who does all the cooking and is always on to me to cook. Can you suggest a site or some basic recipes that i could surprise her with. Not to confident in the pots and pans area but going to give it a go.

We are vegaterians.

Thanks

Don't do it, that's her job! Once you start that there'll be no end to it. Next she will be on at you to do the dishes, then the washing, then the ironing, then the hoovering.



Now, were's me tin hat?

Whitefiver

How about "Old Scrote" - plenty of useful recipes and advice.

Regards,

White

Stephen_Leak

I've got loads of easy, bloke-friendly recipes that could fit the bill.

If you like Italian, I could do you a complete 3-course meal, with only the main course actually needing any cooking. If required, I even have a recipe for the pasta!

zippychick

Stephen - do it! That sounds great. Lovin the bloke friendly bit he he. I'll keep an eye, and if you post it up, we can add it to the Complete vegetarian collection

Stephen_Leak

We are here to serve ...

1. The starter ...

MOZZARELLA & TOMATO SALAD

Serves 2

INGREDIENTS

100g packet of Mozzarella cheese
1 large beef tomato
1 small bunch of fresh basil
2 tablespoons of olive oil
Ground pepper to taste

METHOD

Open the pack of cheese and drain off the liquid. Wash the tomato. Wash and chop the basil.

Cut the cheese into an equal number of slices. Cut off the top and bottom off of the tomato, and then cut it into an equal number of slices.

Arrange the cheese and tomato on two small plates, overlapping the slices. Sprinkle on the chopped basil. Dribble on the olive oil. Season with the pepper.

ADDITIONS & ALTERNATIVES

Use extra virgin olive oil for preference, but normal olive oil will do.

Add a sweet Spanish onion. Peel it, cut off the top and bottom, and then cut it into an equal number of slices. Add some stoned olives.

Serve with ciabatta or focaccia bread.

2. The main course ...

PASTA

Per Person

INGREDIENTS

At least 250ml of water
¼ of a teaspoon of salt
100g of pasta*

METHOD

Put the water and salt into a saucepan on a medium heat. Bring to the boil. Add the pasta. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook. Stir frequently to stop it sticking.

Begin testing the pasta about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or ‘al dente’, Italian for ‘to the teeth’) it is ready. If it is soft it is overcooked.

Drain the pasta in a sieve or colander.

TIPS

If you use enough water, add the pasta when the water is boiling, stir the pasta frequently and don’t wander off (‘Gli spaghetti amano la compagnia’, or ‘spaghetti loves company’) and don’t overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.

... and ...

ITALIAN TOMATO SAUCE

Enough for pasta for 2

INGREDIENTS
2 cloves of garlic
2 onions
2 tablespoons of olive oil
400g tin of plum tomatoes*
140g tin of tomato puree
2 teaspoons of mixed herbs (or some left-over chopped basil from the starter)
Ground pepper to taste

METHOD

Peel the garlic and chop it into tiny pieces. Peel the onions and chop them into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the garlic and onion. Fry the garlic and onion for about 4 to 5 minutes until the onion is soft. Stir frequently to stop it sticking.

Open the tin of tomatoes. Put the juice into the pan. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the pan). Put the chopped tomatoes into the pan.

Add the tomato puree and herbs. Continue to cook, stirring as the mixture boils. Continue to cook, stirring as the mixture boils, until the sauce has reduced.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use basil instead of the mixed herbs.

Add a glass of wine and cook for a bit longer. Or (in memory of Keith Floyd) drink the glass of wine and cook for the same time.

In Italy, an oil-based tomato sauce (or sugo in Italian) like this would be traditionally served with a plain pasta, such as penne or spaghetti.

Serve with grated Parmesan cheese and a bit more ciabatta or focaccia bread to mop up the sauce.

TIPS

Always "take the pasta to the sauce". Put the cooked pasta in the pan with the sauce and stir together until thoroughly coated.

HOW TO CHOP AN ONION QUICKLY, SO IT DOESN’T MAKE YOU CRY

See http://www.bbcgoodfood.com/videos/1059/chopping-an-onion

Chop the top off the onion. Cut it in half. Peel it. Discard the brown layers until you are left with the white of the onion. Take one half of the onion and make about 2 or 3 horizontal cuts. Then cut down vertically, holding the onion together as you chop. Turn the onion with the flat end facing the knife and chop downwards with a slicing motion to create a finely chopped onion. Discard the root. Repeat the process on the second half, if required.
　　
* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.

And finally ...

ICE CREAM

Yes, I know this is a bit of a cheat, but I have my reasons. Firstly, let's not push the OP's luck. Secondly, if you serve three scoops, of mint, vanilla and strawberry, ie. the colours of the Italian flag, your reputation as a culinary genius is as good as guaranteed. Also, finally, if the lady has eaten enough, it can be dispensed with, or even taken elsewhere, if you know what I mean.

confuseddad_2

Cheers everyone. Going away this weekend. So going to get me finger out and do a meal next weekend on the sunday prehaps.

Bottle of wine, maybe a candle or two. Dim the lights. Might even Light the fire!!!!;)

Woofles

Just a passing thought before I go and attack some pots.

Risotto - quick , simple and can be made with the usual store cupboard standbys, rice, (obviously), onion, peas, mushrooms. Only needs one pan, 'cos us women hate it when it looks as if the third world war has erupted in our kitchen, and nearly looks after itself. Make it your signature dish and once you've got the hang of it the variations are endless.

RachelW1987

Veggie Mossaka is good too!!

Also Pasta always goes down a treat with lots of lovely peppers and mushrooms and tomatoes