Resisting takeaways

dreams_R_free

donglefan wrote: »

I recommend the modern type of pressure cooker by Kuhn Rikon. Unlike old style pc's they are minimal hassle and no risk of explosion. .

Hi donglefan.
I'm glad you advocate pressure cooking. I'm a life-long fan as is my elderly Mother. I think you're being a bit alarmist though:eek:

I've been using the same 'old style' pressure cooker for the past 18 years at least 3 times every week. In that time I've never needed a replacement valve (unlike your modern one:p ). I've just needed 2 replacement rubber 'rings' (the seal on the lid) in that time which I've bought really cheaply in the market and fitted myself in seconds. I've never had an explosion:rotfl: and find it totally hassle-free in every way. When we hire a boat on the Inland Waterways each year I always take the pressure cooker with me for delicious home-cooked meals in minutes!

The only 'downside' is that DH refuses to use it (any excuse not to cook eh?) and when there's a loud hiss of steam the cat runs and hides under the table!

I couldn't manage without my 'old style' pressure cooker and when/if it ever conks out I shall be buying another one just like it:j .

boo81

I dont really know anything about pressure cookers, I dont think ive ever seen one but I know jamie oliver is an advocate

djdymond

ive got to admit i love wraps too and theyre very quick! me and my other half had fish fingers, tomato sauce and a bit of lettuce in ours the other night!!!xx

boo81

Fish finger sandwiches are ultimate comfort food, they have to be eaten with salad cream and firm white bread (tastes wrong when the bread is too soft)

dbelle

I love takeaway and despite being of an Indian background I do love a takeaway unauthentic curry!

I made Keema Curry last night using one of my Mum's recipes, and her top tip for curries is just to make sure you have all the spices and they can be added to anything (vege or meat) to make a curry along with some tomatoes and potatoes.

Basic Curry - Serves 2

Basic spices:
Turmeric
Chili Powder
Cumin
Fennel Seed
Garam Masala
Salt and Pepper
Ginger

Basic ingredients:
1 can of Chopped tomatoes, 1/2 bottle of passata or 1 can blitzed plum tomatoes
Tomato puree
1 cup full of water
Fresh coriander (can be grown or frozen and added frozen to the pan)
1/2 onion
Couple of cloves of garlic
4 smallish potatoes - chopped.

Fry off the onion and the garlic in oil (pref sunflower, olive is ok) til the garlic is soft/brown.

If you are cooking mince or lamb:
Brown the meat off

If you are cooking anything else (chicken, vegetables, chick peas, prawns, fish)
Add in the tomatoes, puree and all spices except garam masala. Simmer for a while then add in the meat/fish/veg and potatoes. Add the cup of water and simmer with the lid on for at least 30mins, on medium. Stirring at regular intervals.

Add in the fresh coriander and garam masala and simmer for a few minutes.

Serve with rice/chapatis/naan!

If you are cooking with fillets of fish (cod for example) then don't stir to vigourously, it also helps if you use a flat pan rather than a deep saucepan as it sits better.

Aubergines are lovely in this, with some peas added.
You can make chickpea and potato curry too, very nice.

:beer:

boo81

Wow, thats great dbelle. Just what I was looking for!

Can you give any approximate amounts for the spices as im a bit clueless as to what different ones do. Im not a fan of anything too spicy myself so fairly mild but full of flavour is always my best bet

dbelle

I'd say about half a teaspoon of each, 1 whole of the garam masala and as much chili as you want/can manage!

I forgot to put that fresh chilies are better, I usually chopped them all up at once and put them in the freezer and take a small amount out everytime I use them. Saves the stinging eyes! You can do the same with ginger, except grated.

Big_Bird_4

dbelle that sounds delicious. Think I'm going to make some this weekend.

Also wanted to say that a surefire way to overcome a temptation to eat takeaways is to read a book called "Not on the Label" by Felicity Lawrence. It'll put you off eating any processed food.

dbelle

I can recommend reading Fast Food Nation by Eric Schlosser (sorry can't spell his last name) to put you off MacDonalds etc.

krispyg76

Fast Food Nation is an excellent book, I also liked "What's On Your Plate", when you see what Formed ham is and then Reformed ham I doubt you would eat it again.

I feel very passionatly about food and making something good. So tonight i'm gonna do Kedgeree. So I need some haddock (£2.50 for about 350g), curry powder, hard boiled eggs, rice, butter, parsley and an onion. That makes a lovely tea and is so much less than paying out for takeaways.

It takes me back to another post I made about cooking being seen as a chore or hard work when in reality it really isn't.

Anyone like garlic bread ?

1 French Stick
Couple Garlic Cloves
Butter
Parsley

Mix up the chopped/pureed garlic with the butter (melt slightly), some parsley and leave for a while.

Then make incisions in the french stick and smear the garlic/herb butter into the incisions. Whatevers left rub over the top of the french stick. Wrap in foil and oven bake for about 15 mins.

How hard is that?

A few years ago you would never have got me cooking, i'd do a bit liek for an anniversary or christmas but thats about it. But now I love it, I really do enjoy it so much.

Perhaps I should write a book, Have A Go Cooking. Just work through ideas and plans for meals, what to buy, what can be done on a budget, what to keep at home in terms of dry ingredients.