Help with easy recipes for a non cook please

cagneyfan

lindseykim13 wrote: »

I've always done my spag bol is about 20mins lol never had any complaints from dh and the kids but i did have to teach myself to cook so didn't know i had to simmer! I do spag bol as my easy meal
put spagetti on first
fry mince (pour out the fat once cooked through yuk)
add chopped onion
add chopped mushrooms
garlic
grated carrot some peas or spinach or all 3(gets the kids to eat more veggies)
carton of pasata (thicker than tinned toms as concentrated)
dried basil

once spagetti is done i normally serve.

I am a very basic lazy cook and don't like millions of ingredients- this has been my fav book out of quite a few that i've tried, my fav was the sheppards pie i learned from it http://www.amazon.co.uk/Family-Healthy-Balanced-Little-Kitchen/dp/1905862156

I tried making a bolognese last night using the leaflet from the 'change 4 life' that was sent in the post. I didn't drain the fat after frying the mince! (it didn't say! That's the problem with a novice, things that may seem basic to an adequate cook would just pass me by!)

I also put the onions and garlic in the pan first before putting the mince in to brown. It was ok, not brilliant. I 'simmered' it for nearly an hour - but I think it was more than a simmer (the reason was I thought it would be more flavoursome if simmered for longer). Like I said, I think it was on more than a simmer because it turned out a bit dry! But edible - just! Maybe it would've also been tastier if I'd drained off the fat after frying the mince.

Thanks for the book recommendations. It's much better to get a recommendation from someone who has bought a particular book as you can be inundated from all the different choices. I thought maybe a student book would be good for me as I really need something not very daunting. I hate it when you have to buy ingredients that only require a small amount and then stay in the cupboard for donkeys years afterwards

cagneyfan

BitterAndTwisted wrote: »

All of these methods go against everything I've ever known. I always sweat off the unions first before adding anything else. There might be a reason for it or none.

Hi, That's what I did because I was sure that's what my mam used to do. Anyway, after you sweat off the onions and then brown your mince - do you then pour off the fat from the mince before continuing? I didn't even think to do that. It still turned out ok I suppose - but I doubt anyone of you would've eaten it!

RAS

I strongly suspect that most of us would have eaten it. You have to remember the extra savour added by the fact that someoen else cooked supper.

As for pouring off the fat, it depends on the mince - some is very fatty, so yes; but with lean mince, no I would leave some fat on the meat.

monnagran

The very best books I can advise are the Jimmy Young Cook Books. You are far too young to know this but Jimmy Young had a radio programme in the 60s and 70s and every morning he read out a recipe sent in by a listener. These were eventually gathered together in 4 paperback books, - you can still get them on Amazon very cheaply. They are simple, don't require any ingredients that you wouldn't have in your cupboards anyway and they are cheap to make. I still use mine now and my kids (all in their 40s) often ring me up to ask me how to make things they remember from their childhood. Get just one to try it and I can guarantee you will send off for the other 3.

Have a go at this (from Book No.4)

Scromlette

2 rashers bacon - chopped
2 chipolata sausages, cut into small pieces
1 tomato peeled and chopped
3 or 4 eggs -beaten
about 2oz grated cheese, (50 grams, you'll have to get a conversion chart)
dash Worcester sauce
salt and pepper.

Gently fry the bacon and sausages until cooked. Add the tomato and cook 2 minutes more. Mix the eggs with the sauce and salt and pepper and add to the pan. Cook gently until the underneath is just set, then sprinkle the cheese on the top and put the pan under a hot grill until the cheese is melted and bubbling. Slide carefully onto a warm dish and serve - either with a salad or chips, depending how hungry you feel.

If you are a real beginner let me just say, get all your ingredients ready before you start to cook, beat things, grate things etc. And don't stress, if you can read and you have a recipe, then you can cook. Honestly.
Good Luck!