creative cooking
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- johndiggity0
http://cooksillustrated.com
do the 2 week trial and start learning to cook.
- Invalid0
Linguini Gamberi
Looks like a lot of effort but is piss easy.
Boil some Linguini
Add finely sliced garlic and red chilli into some hot olive oil in a fry pan.
Throw in some fresh prawns and toss for about 30 seconds.
Throw in diced tomato and basil and toss for another 30 seconds.
Season with sea salt and freshly cracked pepper and toss for about 15 seconds.
Throw in your Linguini when it's aldente and toss for another 30 seconds and then serve with some fresh basil and shaved parmagian regiano on top.
Lightly season with black pepper.On the side you could have some lightly toasted Panini (Italian Bread) rubbed with garlic.
Match it with a good wine and you're back in!
- shitehawke0
Anything tomato-based with chorizo will be good. In fact anything with chorizo in will be good.
Listen, why not just fry up some chorizo and have a glass of wine. Sorted.
- Actually, you don't even need to fry it.shitehawke
- Chorizo should be half eaten by the time you reach the checkout.Carl_Weathers
- Unless of course it's the uncooked variety...MrT
- chossy0
I love cooking for my partner when I have one, it's lovely to watch them enjoying your food. Also you can chillax and have a wicked night in where your partner really appreciates you which is a nice feeling, cause later on she might let you have the sex and or perhaps feel her basoobies yo!.
- rockdog0
Good Heart Recipe Book
By Sigut Rose singer Josi and his partner Alex.
- Elben0
That's a pretty nice cooking site (nice photography btw)
Good luck!
http://sproutedkitchen.com/
- Carl_Weathers0
Homemade chips.
March 10th - Plant potatoes.
August 5th - 30th - Pick potatoes.
Same day - peel and chop into chips.
then - sprinkle with olive oil and many herbs.
25 minutes at 180 degrees later - eat and watch the news.
If you like you can also pick a garlic and some chives which you planted around the same time. Chop em up, 3-4 big spoons of mayonaisse and give it a stir. Now you got a dippin sauce. Boom.
During eating - Elbow your girlfriend to comment on your great success as a person despite your immanent redundancy. Sniff.
- lowimpakt0
my girlfriend makes this chickpea and chorizo stew with veggie sausages all the time.
It's fairly easy and nice...
Chorizo and chickpea stew
I have made this with dried, soaked and boiled chickpeas, and with the canned variety. I have to say the former is better. Serves 4 as a hearty supper.
250g dried chickpeas
3 medium onions
2 tbsp olive oil
4 cloves of garlic
2 carrots
2 tsp hot smoked paprika
700g tomato passata or crushed tomatoes
500ml water
700g boiling chorizo
Check the chickpeas for grit or stones. Put them in a deep bowl and cover them in cold water. Leave them to soak overnight. If you are using tinned chickpeas, skip this bit.
Next day, put the chickpeas in a deep, heavy-based pan, cover with fresh water and bring them to the boil. Let them cook for an hour and a quarter till they will crush easily between your thumb and forefinger.
Peel the onions and chop them roughly, then put them in a heavy-based casserole with the olive oil. Let them soften over a moderate heat, occasionally stirring them.
Peel and finely slice the garlic and add it to the pan. Peel the carrots, cut them into large dice, then stir them into the onions and garlic and leave till the onions are soft and pale gold.
Stir in the paprika and tomatoes, then pour in the drained chickpeas and fresh water and bring to the boil. (If you are using canned chickpeas, drain, rinse and add them now.) Tuck the chorizo sausages into the stew. Season with salt and black pepper, then, as the mixture starts to bubble furiously, cover with a lid and turn the heat down so that the stew simmers calmly for 45 minutes. An occasional stir will be to the good.
Serve the dish now if you wish, but for a more intensely smoky stew, remove the lid and continue to cook for 20 minutes in a hot oven at 180C/gas mark 4 till lightly crusted.
Ladle out into bowls or deep plates and eat with plenty of crusty bread.
- lowimpakt0
this is techncally a lunch but I made this for dinner 2 nights ago and it went down a treat with herself. The avacado, coriander and lime salad was nice.
it is actually really easy to make - i used slightly less chilli and it was perfect..
you could try it with a avacado, mango and chilli salad...
again (taken from guardian)
Spicy black bean quesadilla
It's at weekends that lunch comes into its own. Sunday lunch needs no explanation. A nation whose people spurn lunch all week suddenly turns into a group of frenzied lunch-eating maniacs. But what about Saturdays? Try this cheap, simple and quick option.
Down Mexico way, one of the things that makes the food some of the most yum-a-licious on the planet, is the combination of cooked and spiced versus fresh and zingy.
For a quick-and-easy eat when a mate drops round or for a family weekend lunch, it's a winner – maybe just cut the spice down for the kids. Freeze the tortillas and take out as you need.
Makes two big ones, for two hungry people. Preparation time: 15–20 minutes. Cooking time: 15 minutes
1 x 400g tin black beans
½ tsp ground cumin
½ tsp dried oregano
1 tsp dried chilli flakes
2 spring onions, sliced
1 pepper, diced into 1cm cubes
80g cheddar, grated
Salt and pepper
4 large (25cm) flour tortillas
1 clove garlic
2 tbsp light oil
A handful of coriander, washed and picked
1 ripe avocado, peeled and cut into rough chunks
2 limes
2 tbsp pumpkin seedsIn a bowl, mix the drained black beans, cumin, oregano, chilli flakes, spring onions, pepper and grated cheese. Give this a heavy season with salt and pepper, then scrunch it all together in your hands for a couple of minutes, breaking up the beans as you go.
Lay the tortillas out on your surface, cut the clove of garlic in half and rub the cut side vigorously all over the tortillas. Halve the bean mixture between two of the tortillas (garlicky side up) and spread out to within a centimetre of the circumference. Sit the other tortillas on top (garlicky side down) and gently push down to compress.
Put a frying pan, big enough to hold a tortilla, on a low to medium heat, pour half the oil into the frying pan and flop in one of your quesadillas. Give it three to four minutes on one side, pushing down from time to time with your spatula/palette knife/fish slice. Carefully flip the tortilla over and cook the other side for three to four minutes, then turn it out and do the same with the other one, pouring in the remaining oil in between.
In a small bowl, toss together the coriander, avocado, juice of one of the limes and a pinch of salt. When you have lifted the second tortilla out of the pan, throw the pumpkin seeds into the pan and toast for one minute until golden, then tip them into the bowl with the coriander and avocado.
Cut your quesadillas into six and finish with a scattering of the coriander, avocado and pumpkin seeds on top. Serve with half a lime on the side. Eat hot.
- AdamMorris0
lovely looking recipe site - http://www.akitchendiary.com/
- tsroonney0
This is an interesting discussion. thank you for sharing
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