Recipes for complete newbie!

rachstebbs

As part of my MSE housewarming gift to my sister I have decided to write some of my favourite recipes in laymans terms as she has very rarely needed to cook at home and so doesn't always 'get' cookery terms, but when I have actually come to write them down I haven't got very many!

I was hoping that you wonderful people could help with some of your favourite recipes. She was a vegetarian up until about 2 weeks ago, and is now slowly easing meat back into her diet but the boyfriend is fully carnivorous and so veggie recipes will do just as well as meat ones!

Also if you have any extra tips, I will be incorporating 'tid-bits' throughout the book, and I will be trawling the store cupboard essentials thread for ideas for the rest of her gift!!

Many many thanks to all who respond

Rach

BitterAndTwisted

One of my faves: Aubergines alla Parmigiana.

Slice 2 aubergines about 1cm thick, chuck them in a colander and sprinkle with salt. Place a plate on top and set aside for an hour or so.

Make a tomato sauce by sweating off a finely chopped medium-sized onion and a finely chopped clove of garlic in a tablespoon of olive oil over a medium heat for about 5 minutes.

Add a 200 gramme tin of chopped tomatoes or a similar volume of fresh ones, a pinch or two of salt, half a level teaspoon of sugar, some basil and some chilli flakes. Simmer on a low heat for about another 10 minutes with the lid off so it reduces somewhat.

Rinse the aubergine slices in cold water, dry on paper towels and dredge lightly in flour. Fry the aubergine slices in a little olive oil in batches until they are lightly browned on both sides.

Take a shallow oven-proof dish and layer the aubergines on the bottom with a layer of tomato sauce over it, finishing off the uppermost layer with some torn mozzarella and parmesan shavings. I generally do two layers but one is fine if you can't be bothered.

Bung it in the oven at 350 degrees F or 180 C for about 20-30 minutes.

This can be stored in the fridge for days and reheated if it can be resisted.

Crafty tip: almost any savoury recipe if found to be bland or uninteresting can be perked up with a squeeze of lemon or a tiny dash of chilli.

Another tip: any vegetable can be transformed into something lovely with a bit of fresh chopped parsley on it. Especially where melted butter is concerned.

kezlou

Hi here's one for you its vegetarian but if you add cooked bacon and chicken to it makes a cracking meaty dish as well.

Macaroni Cheese

500grams of macaroni (or any pasta you have to hand)
30grams of strong mature cheese
parmasan cheese (optional)
25grams of butter or margarine
4tablespoons of plain flour
1 pint of cold milk
1 teaspoon of wholegrain mustard

Boil pasta , when cooked drain and place in a pyrex dish and leave.
Preheat oven on Gas Mark 5

Melt 25grams of butter or margarine
stir in 4tablespoons of plain flour into it and mix it until in becomes a kind of paste
add 1 pint of cold milk and mix it together with a sieve / fork until the mixture is smooth.
Add 1 teaspoon of wholegrain mustard to milk mix and all the cheese and stir until melted.
When this is done pour the cheese sauce mixture onto the pasta and place in the oven on gas mark 5.
When the top of the pasta is a really nice golden brown colour (normally after 30 minutes) take it out and serve.

I normally place freshly chopped tomatoes on top this along with extra cheese to make more yummy.

This makes a really big meal so change the ingredients suit but it's perfectly fine to freeze or warm up next day.

Here's another version of my recipe just found it on the grocery challenge, should have a look there, some brilliant recipes.

Macaroni Cheese
250grams cups full of macaroni (or other pasta)
2 tbsps of plain flour
2 tbsps of butter
1 pt milk
75g grated cheese (whatever you like)

Preheat oven to Gas Mark 6.
Cook pasta according to instructions.
Melt the butter in a saucepan, stir in flour till bonded together.
Add some milk and whisk till blended gradually add more and more till all the milk is used up.
Remove from heat and add the cheese and stir.
Drain pasta, and pop in an ovenproof
Cook in the oven for about 30 mins on gas mark 6 or till top is crispy and golden brown.

ladymarmalade

Here are a few of mine:

Homemade Burgers
Mince Beef (500gr)
one Finely chopped onion
Tbsp dijon mustard
Dollop ketchup
Splash Worcester sauce
Seasoning

Put all the indredients in a bowl and mix together. Shape the mixture into burger patties and cook in grill or on a gril pan on hob.


Paella
Pack of mixed seafood (about 350g)
one finely chopped onion
One red pepper
1 tbsp olvive oil
230g tin choppped toms
1tsp turmeric
clove garlic, chopped
Long grain rice (75 g per person)
Veg stock about 300 ml for every serving of rice


1. Cook the red pepper (sliced) and onion in the oil for about 5 mins.
2. Add the garlic, tomato and turmeric, cook for about a minute
3.. Add rice and cook for about a minute then add stock and bring to boil.
4. Simmer for about 10 mins, add the last minute add some frozen peas.
5. Add the seafood and cook for another 4-5 mins.
6. Serve with lemon on the side


Cheesy Pork

Pork chops/steaks
Cheese, gruyere is good for this
Basil Pesto
Tomatoes
Rocket Salad

1. In a hot grill cook the pork, about 4-5 mins before en of cooking smoother the top in pesto, place sliced tomatoes on top and the top with chesse.
2. Cook until cheese is melted and pork is cooked thorugh.
3. Serve on a bed of rocket and baby potatoes


Broccoli and Stilton Soup

1 Large potato peeled and cubed
1 onion. chopped
Large pice broccolli cut into florets
About 150 gr stilton cheese (i have found the cheaper stuff works better here)
1ltr veg stock

1. Cook onion in a splash of oil for about 5 mins, add the potato and the stock and bring to boil, then simmer for around 10 mins, making sure potato is cooked.
2. Add the broccolli and simmer for further 5 mins ish
3. Add between half and 3/4 of the cheese anfd then whizz in the blender. Season and serve with the res of the chees crumbled over the soup.

mlz1413

I am a meat eater but I love this and always cook it for my Mum when she is over:

Black Bean Chilli - serves 4 approx 430 cals per portion

400g black beans (soaked overnight and then drained)
2 tbsp olive oil (can get away with less)
1 onion chopped
5 garlic cloves roughly chopped
2 rashers bacon diced (optional)
1 tsp ground cumin
1tsp mild chilli powder (I prefer hot)
1 red pepper
1 carrot diced ( i prefer grated)
400g chopped tomatoes
bunch chopped coriander
salt & pepper

The beans must be boiled for 10 mins and then simmer for 1.5 hrs until tender, when draining reserve 225 ml of liquid.
fry onion, garlic, add bacon. stir in cumin & chilli. add pepper, carrot, toms and simmer for 5 mins.
Add half coriander, the beans and liquid, season and simmer for 30-40 mins until thickened. add remaining coridander & season to taste.

Also enjoy this, its quick but people think you have spent ages fiddling around:

Chicken in a yogurt crust - serves 4

1 garlic crushed
1" piece of ginger grated or finely chopped
1 green chilli finely chopped
6 tbsp natural yogurt
1 tbsp tomato puree
1 tsp ground turmeric
1tsp garam masala
1tbsp lime juice
4 chicken breasts
salt & pepper

mix all items apart from chicken together.
wash and dry chicken, place on a baking sheet
spread spicy yogurt mix over chicken and bake for 30-35 mins in a preheated oven at 190/gas 5
serve with a relish of chopped tomatoes, cucumber & onion.

can be left to cool and served in slices or as part of a salad.

Stephen_Leak

Everyone has to start somewhere ...

BOLOGNESE SAUCE (and vegetarian version)

Serves 2 - 3

INGREDIENTS

2 cloves of garlic
2 onions
1 tablespoon of olive oil
500g of minced meat
400g tin of plum tomatoes*
140g tin of tomato puree
2 teaspoons of mixed herbs
1 beef stock cube
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 2 minutes. Stir frequently to stop it sticking.

Put the meat into the pan and fry for 2 to 3 minutes, stirring all the time. By this time, it should have broken up and be an even colour, with no pink bits.

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

Add the tomato puree and herbs. Crumble the stock cube into the pan. Stir thoroughly.

Continue to cook, stirring as the mixture boils, until the sauce has reduced.

Season with the pepper.

ADDITIONS & ALTERNATIVES

Use minced beef, lamb, pork or turkey, whichever is cheapest. If the pack is a bit less than required, add some finely chopped mushrooms or grated carrot at the same time as the meat.

Add a glass of wine and cook for a bit longer. Or drink the glass of wine and cook for the same time.

Use oregano instead of the mixed herbs.

Serve with a plain pasta, such as spaghetti, and grated Parmesan cheese. However, there are lots of other plain pastas and the addition of cheese is not considered compulsory in Italy.

The vegetarian version is made by substituting the meat for a 150g packet of soya mince or Protoveg Burgamix, made up according to the instructions on the packet. You can even use 500g of broken up vegetarian hamburgers. Substitute the stock cube for a vegetable one.

TIPS

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

Stephen_Leak

MORE TIPS

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.
　
HOW TO CUT A ROUND SWEET PEPPER INTO STRAIGHT SLICES

Cut the top and bottom off but don’t throw them away. Remove and discard the middle bit with the seeds. Make a cut down it. Open it out. The round pepper is now a flat rectangular pepper. Cut into slices. Cut the stalk out of the top end and then chop it and the bottom end into tiny pieces. Add the chopped pepper to the dish.
　
HOW TO CUT A TOMATO INTO TWO HALVES WITH FANCY POINTED EDGES

Hold the tomato on its side. Make a series of continuous "sawtooth" cuts around the middle by holding the knife vertically and at a 45° angle and stabbing it right down through the tomato until the tip hits the chopping board underneath. Adjust the last few cuts to meet the start of your first cut. The two halves of the tomato should pull apart.