I need to learn to cook !!!

BexInLondon

When I was 18 I couldn't make a cup of tea (no, really) and now, 8 years later, I love cooking so much that I can legitimately put it on my CV as an interest. Believe me, you can definitely learn. Key things are to enjoy food - work out what you love and don't love, as that'll make you want to make it (I like your idea of copying ready meals that you like).

I find it helps to have basic stuff like onions, tinned tomatoes, garlic (you can buy it in a tube if you don't like chopping it) and a few herbs around (would suggest chilli powder, cumin, oregano and basil for starters). Onions seem to be the basis of most things that are easy to get under your belt (soup, bolognese, chilli, risotto, stew).

One of my favourite vegetarian risottos is pea and lemon (may have nicked it from a Nigella book, can't remember) - it was similar to the other one you made but had grated lemon zest (the outside skin) and lemon juice in, and a big handful of frozen peas thrown in about 4 mins from the end. I think you make a really good point that recipes don't often explain why certain ingredients are essential to the flavour and this is a real shame. In the risotto I mentioned, the sweetness of the peas (I'm a snob and only use Birdseye) are veyr well balanced by the creamy rice and sharp lemon. A bit of black pepper and some salt and you've hit every flavour sensor!

katycocoa

As you enjoy beans and chickpeas why not make some chickpea burgers?

Theres loads of recipes on google, all pretty similar ingredients. You just blend the ingredients and shape into patties and bake or fry. Really quick, healthy and cheap

want2bmortgage3

who said i enjoy beans and chickpeas? lol :P

want2bmortgage3

i am going to try stephen leaks pasta sauce recipes next. just a question - what pasta shapes do you tend to use and why? do you use certain shapes for certain sauces/meals?

Stephen_Leak

want2bmortgage3 wrote: »

i am going to try stephen leaks pasta sauce recipes next. just a question - what pasta shapes do you tend to use and why? do you use certain shapes for certain sauces/meals?

Traditionally, in Italy, certain types and shapes are served with certain sauces. Egg pasta (like tagliatelle) is usually served with dairy-based sauces. Plain pasta is usually served with oil-based sauces. This is due to the surface texture of the particular pasta being easier for the particular sauce to stick to.

Shorter pasta shapes are usually used with the chunkier meat sauces. However, the short tube "penne" pasta is traditionally used with the plain spicy "arrabbiata" sauce. There is always an exception.

It can be purely visual. I just think the shell-shaped "conchigle" pasta looks right with a tuna sauce.

Meanwhile, back in MSE-world, use what you like, is cheapest or have to hand. Any pasta is better than no pasta.

I tend to use good, old spaghetti. I have got half a pack of big tube "cannelloni" pasta in the cupboard, left over from a previous batch.

PS. You don't want a recipe for boiled pasta, do you?

want2bmortgage3

ive just made the italian pasta sauce recipe by stephen leak. i didnt follow it exactly, i was only making for myself so i used 1 onion and 1 clove garlic. i fried these for about 10 mins (i prefer it when they go proper soft). then added tin of basics chopped tomatoes and some dried mixed herbs and pepper. let this simmer for a while.....

then tasted a little and it didnt taste of a lot so i thought not this problem again where my own cooking dont taste of a lot, so as it only needed to reduce a bit more i thought i must add more mixed herbs and pepper and i also added some salt. mixed these in and immediately tasted better. i served it with 125g penne pasta and its come out quite nice a bit like the pasta they serve on the pizza hut buffet. i found the consistency a but lumpy and wondered maybe this is why a lot of pre made sauces have puree in them as well as just tomatoes?

i will keep trying this pasta sauce and experiment more. i think i need to add a lot more seasoning to get the most out of it. i will also try the recipe with veggie sausages added as they will give it more protein. the other option is adding grated cheese just before serving to make it more filling / more protein.

Stephen_Leak

Well done, and especially for not following it exactly. I'm glad it turned out OK. It's an awesome responsibility, being the world's first "internet celebrity chef".

I note you halved the onion and garlic, but not the tomatoes, though. You could use just 200g and save the rest for later. Or make 2 portions and put the other one in the fridge or freezer for later.

Tinned "basic own brand" tomatoes can contain more water than "standard own band" ones. Check the weights - especially the difference between the net and drained weight - on the tin. The cheapie ones may not be quite the bargain they seem.

As with so many things in life, the lumpiness is entirely up to you.

It's all up to you, really. I have to specify exact quantities in a recipe, yet cooking isn't an exact science - or even a science.

If you come up with any better alternatives or additions, post them and they may even get added to the recipe, for the benefit of those who are yet to ty it. I have always seen this as a 2-way process.

In fact, I will copy the line about serving with grated cheese from the Bolognese sauce recipe to this one.

want2bmortgage3

I tried the pasta sauce again with a 'chopped tomatoes with basil/oregano' tin and it was quite nice. i didnt cook the onions as long so they had a bit of texture. i have a ready made sauce jar in the cupboard which ive yet to use its a 'mushroom sauce' but it looks rather smooth and dull looking. the self-made one looks bright and i think the lumps of tomato and onions add to it.

want2bmortgage3

i remember seein someones blog before where they got a cookbook and went through every recipe, has anyone on here done this before ?

Stephen_Leak

want2bmortgage3 wrote: »

I tried the pasta sauce again with a 'chopped tomatoes with basil/oregano' tin and it was quite nice. i didnt cook the onions as long so they had a bit of texture. i have a ready made sauce jar in the cupboard which ive yet to use its a 'mushroom sauce' but it looks rather smooth and dull looking. the self-made one looks bright and i think the lumps of tomato and onions add to it.

You really are getting the idea of this, dare I say the "bug"! I am so proud of you. If you want your sauce "rustic" (ie. lumpy!), you can make it that way. And, of course, you know just what's gone into it.

BTW, I've just tried my Bolognese sauce with a little tin of tomato puree, and it improves it no end. Also, by thickening it, and not having to cook it down so much, I now get 3 servings, instead of two. That's an extra meal for an extra 29p. I am going to be trying the same thing the plain pasta sauce this week.