Cook Something Different Challenge

freakyogre

Well I started this tonight by making falafel which were soooo nice! Not very challenging, but i'd never tried them before and glad I made them now. I had them in a pitta with lettuce, tomato and a blob of mayonnaise with chilli sauce. Mmm! The recipe makes enough for 4 'burgers' but I rolled it into small balls instead to be flattened, so have 8 left which I will either freeze or cook and maybe have cold for lunch.

I did take a photo (thrilling eh?!) but the pitta bread had split and all you could really see was slices of tomatoes

gerturdeanna

My carrot soup was delicious and I've loads left for lunches!! Am going to get some nice crusty cobs to go with it - nice and healthy too!

I'm going to make a soup every week to have for lunches!

misskool

look, i can't take this anymore.


can we please have some photos to drool over?

angeltreats

Well I know this isn't very exciting but it is something I've never cooked before - I made a boiled ham tonight. It's something my mum always did at Christmas but for some reason I'd never done one. It was gorgeous and there was enough left over for sandwiches for tomorrow's lunch and to add a big bit to some chunky veggie soup for tomorrow's dinner. Not bad for a small joint that only cost £3.

I kind of feel like I'm cheating a bit because I didn't follow a recipe, I just boiled a bit of ham, but I'll make up for it in the next couple of days when I definitely will get around to making that lentil pate!

Nelski

QUOTE=misskool;28529893]look, i can't take this anymore.


can we please have some photos to drool over? [/QUOTE]


here you go misskool

well it will be when i remember how to post piccys from album:)

sorry i did try but i cant seem to post one picture without the whole of my album showing up which would be far too scary !!!!

Ill have another go tomorrow promise

Quasar

Pants. Been getting home at 10-is every night for the past 3 days and I have to wait till Saturday to be able to concentrate in the kitchen. Then I shall probably try my hand at a fancy chicken dish :drool:

Nelski

Seared Tuna with spring onion and potato cakes DONE!

and it was lovely

Im thinking a seafood chowder with crusty bread just need to find the recipe that fits with what I have in now

Penelope_Penguin

misskool wrote: »

look, i can't take this anymore.


can we please have some photos to drool over?

Have patience, my dear - pics of Jamie's pasta bake are in my camera I'll download them once DS is off to school

Penny. x

heavenleigh

Im going to join in today too
After reading the recipe on here for Gordon Ramsey's shepherds pie with pan roasted carrots i have taken the mince out to defrost and will post pics later when it is done.
Nelski, that looks delicious, the pic really makes me want to try it now too :T

Stephen_Leak

Spinach soup - It's cold and I've found a pack of frozen spinach in the freezer that needs using up. It's an intriguing and flexible recipe. You can use either fresh or frozen spinach, and you use half the spinach to make the soup and then add the other half just before you blend it. I reckon it should be really good if you use fresh, especially for the second half.

UPDATE ...

I've just made it and eaten it and it was (also according to my Mum) delicious. I only had frozen spinach and didn't have any cream.

SPINACH SOUP

Serves 2

INGREDIENTS

250g of fresh or frozen spinach
½ a potato
1 clove of garlic
½ an onion
½ a tablespoon of oil
1 vegetable stock cube
250ml of water
250ml of milk
Ground pepper to taste

METHOD

If you are using fresh spinach, wash it and roughly chop it. Peel the potato, cut it in half, chop one half into 2cm (1 inch) pieces and save the other half. Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.

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

Add the potato and continue to cook for 1 minute. Stir frequently to stop it sticking.

Add the stock cube and water. Bring to the boil, then turn down the heat until it is just boiling (simmering). Put the lid on the saucepan and continue to cook for a further 10 minutes until the potato starts to go soft.

Add the milk and allow it to come back up to simmering. Add half the spinach. Cover and cook for another 15 minutes until the spinach has completely wilted down.

Remove from the heat and allow to cool for about 5 minutes.

Add the remaining spinach.

If you have a food processor, put the soup in it and blend it to the desired consistency. If you have a hand blender, put it in the soup and blend it to the desired consistency. If you don’t have a food processor or hand blender, use a potato masher, press the soup through a sieve with the back of a spoon, or leave it lumpy. Add a little extra milk if it ends up too thick.If you used a food processor, rinse out the saucepan and put the soup back into the saucepan.

Put the saucepan on a low heat and reheat the soup gently.

Season with the pepper.

ADDITIONS & ALTERATIONS

Add ¼ of a teaspoon of lemon juice at the same time as the milk.

Serve with a tablespoon of cream or crème fraîche, swirled on top.