Cooking Thread!

[Solowka]

and call 999 while we`re at it lol

[Delta]

Well know you all have me starving, so I have just had a bowl of coco pops!

[strangewayofsavin]

SWOS Italian style sarnie.

Ingredients

2 Pannini or Chibatta
250g of Good Cheese
Itailian Cheery Tomatoes
Fresh Basil
Mayonaise
Balsamic vinegar.

METHOD

Take 2 Tablespoons of Mayo, and mix with a couple of Glugs of Balsamic Vinegar, put to one side.
Slice the cheese and place in the bread, tear up the Basil and place on top of the cheese, slice the toms and place on top of the Basil, spread the mayo Balsamic mix on the opposite side to the cheese Basil and toms, close and put in a compact grill or sarny toaster for 4 mins or until the cheese has melted.

[strangewayofsavin]

SWOS pepperanatta e Mozzerella.

Ingredients
1 red pepper,
1 Yellow pepper
1 Green Pepper
1 Onion sliced
250g Mushrooms
1 Tin of Napolina chopped toms
2 cloves of Garlic peeled and crushed
Fresh or dyied Origano
Salt and Black pepper.
Olive oil.

Method.

Preheat the oven gas 5, top and tail the peppers, place on a baking tray, pour a little olive oil and salt and pepper, place in the oven for 15 mins, remove from oven, place in a large Pyrex dish and cover with clingfilm, and leave to cool for 20 mins (this makes it easier to skin the peppers).
When cooled skin the peppers and slice into 1in slithers, Put some olive oil in a pan and heat, at the same time preheat the oven to gas 6, when the oil is hot place the onions in and fry for 5 mins, but keep the onions moving so they don't brown, add the Mushrooms and Garlic and continue to fry for 2-3mins, then add the peppers and the tinned toms,1/2 fill the toms can with water and add to the mix, Bring to the boil, and simmer for 5 mins, then add salt pepper and the Origano, if you are using dried only use a good pinch as it could over power the flavour, after 1 min of stirring remove from the heat.
Place the mixture in a rectangle casserole etc dish, and make even, slice the Mozzerella into 1/2in slices, place on top and bake in the oven for 15-20mins or until the Mozzerella has melted and browned.
Serve with Garlic Bread and a basic salad.
Superb, with a Chilean red.

[strangewayofsavin]

SWOS Veggie Pasties, Try these they are far better than they sound.

Ingredients
225g Broccolli cut into 1/2in storks
225g Butternut Squash cut into 1/2in dice
2 tablespoons of breadcrumbs
1 small Onion diced
1 sprigg of Tyme
salt and pepper
500g of good quality Puff pastry.
85g Stilton.

Method
preheat the oven to gas 6
place the Squah into a baking tray, cover with Olive oil and the Tyme, and bake for 15-20mins of until browning has started on the edges.
Meanwhile Boil a saucepan of salted water once boiling place the broccolli into the water, bring back to the boil and boil for 1 min, place in a colender, drain and run under the cold tap (chef tip, this sets the colour and keeps veggies a vibrant colour, so they look freah after reheating).
in a frying pan heat 2 tablespoons of olive oil, and stir fry the onions and bread crumbs for 2-3 mins, add the cooled Broccolli, season with the salt and pepper, and heat through, remove from the heat, and place in a large mixing bowl, add the squash from the oven, and fold in the stilton, leave to cool (placing hot food into cold pastry makes the base of the pie or pasty go soggy during baking).
Once cooled roll out the pastry into 10-12 rounds, place a tablespoon or 2 into the centre of each pastry round, brush the edged with cool water, fold over and seal with a fork edge, place on warmed baking sheets, glaze with beaten egg of milk, and bake for 20 mins, leave to cool for 2 mind on a wire rack before serving.
Trust me you will be making these for ever once you have tasted.

[Delta]

Delta's bung it in the oven and enjoy meal!

You need....
A onion, a couple of carrots, some braising steak, and some tatties peeled and cut to the size you would have for roasties.

Bung it all in a big casserole dish, throw in a couple of oxo cubes and a jug of water (make sure the water covers everything and bit more)

Shove it in the oven at a very high temp, and allow it to boil, leave at a high temp, happilly bubbling away for about an hour.

Turn oven down a fair bit, then leave simmering for about 5 hours.

Dish up and enjoy.... the tatties should have soaked most of the gravy up and the steak will just fall apart.

Delish!

[Amethyst]

2 eggs in a pan

some toast

mish it about a bit

Bingo

[biscuits]

Bacon........and egg sandwich......lush

[Solowka]

this is serious

[enaid]

this is serious

I'll put a stop to that "Meat and Two Veg"

[WendyB]

Pasta Special

Usual bolognese mix - mince, onions, red/green peppers, etc, anything else you want to chuck in for good measure.
Bolognese sauce, homemade or out of a jar, doesn't matter
Swoz the bolognese and sauce altogether, as usual

Meanwhile, boil some pasta till its almost cooked. Rigastoni is the best, the mince etc gets stuck down the tubes - lovely

Drain the pasta and mix it together with the bolgonese in an oven proof dish

Chuck over a whole packet (or more) of mozarella. You can use cheddar or any kind of cheese you like

Bung in the oven till the cheese has gone all melty

Serve with garlic bread

Enjoy!!

[iancognito]

Put a packet of crushed crisps on before the cheese!!

[Amethyst]

Pizza !! get one from the shop add extra cheese and break an egg on top mmmmmmmmmmmmmmmm


and saturday we made Rice Krispie Cakes..... couple spoons honey, loads of rice krispies, melted choc in a bowl, stir and try and get in paper cases without eating them en route....stick in fridge for a bit and taa daa.... much better than french fancies for the coffee table.

[Tempty]

Baked potatoe
knob of butter and large dollup of hellmans mayonaise.....mushed into cooked potatoe, lavish with cheese, beans, colslaw, side salad to serve...yummy

[LuggerBugs]

Right, try this. I gave it a go the other day, and it worked out OK...

2.3kg (5lb) potatoes, peeled and cut into rough chunks
4 medium eggs
900ml (1½pints) milk
225g (8oz) butter
225g (8oz) Cheddar cheese, grated
150ml (¼ pint) dry white wine
300ml (½ pint) fish stock
900g (2lb) skinned smoked haddock fillet, preferably undyed, cut into wide strips
700g (1/lb) skinned salmon fillet, cut into wide strips
75g (3oz) plain flour
142ml carton double cream
2 level tbsp capers, drained, rinsed and chopped
3 level tbsp roughly chopped flat-leafed parsley

1. Preheat the oven to 180ºC (160ºC fan oven) mark 4. Put the potatoes in a pan of salted water, bring to the boil, cover and simmer for 20min. Add the eggs to the pan and cook for 8min until hard-boiled and potatoes are almost tender. Remove the eggs and put in a bowl of icy cold water. Warm 200ml (7fl oz) of the milk.
2. Drain the potatoes, return to the pan and cook over a low heat for 2min. Mash potatoes until smooth. Stir in 150g (5oz) butter, half the cheese and the warmed milk and season to taste with salt and freshly ground black pepper. Beat together well, cover and put to one side.
3. Meanwhile, divide the wine, stock and remaining milk between two large wide pans and bring to the boil. Add the haddock and salmon, return the liquid to the boil, then turn down the heat to poach the fish gently for 5min or until just beginning to flake. Using a draining spoon, lift the fish into two 1.4 litre (2½ pint) capacity deep ovenproof dishes and flake with a fork if necessary. Reserve cooking liquid.
4. Melt the remaining 75g (3oz) butter in another pan, add the flour, stir until smooth and cook for 2min. Gradually add the fish liquid, whisking until smooth. Bring to the boil, stirring, and cook for 2min or until thickened. Stir in the cream, capers and parsley; season to taste.
5. Peel the eggs, chop roughly, scatter over the fish, then ladle sauce evenly over the top. Spoon potato mixture over the sauceand sprinkle with the remaining cheese
6. Bake for 35-40min until golden and hot.
7. (I put the mashed tatties on top, and sprinkled THAT with the cheese afterwards, and popped it under the grill to finish off)

BUT. Don't panic if it seems a bit watery at first. It soon goes nice and thick. Although I didn't read the thing properly first, and we ended up with enough fish pie for 2 days.