How about a recipe thread?

[Arawn]

Just post a recipe that you happen to me making/would like to make/whatever.
I'll start with shoarma:

For the seasoning
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1/2 tablespoon paprika
1 teaspoon turmeric powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon

Mix that all up together, it will probably be more than you need for one go, unless your making alot. For best results, use fresh cumin and corriander seeds and dry fry them in a pan for a few minutes, and then grind the crap out of them with a pestle and motar when they have cooled.

Take the meat (i prefer mince lamb, but pork or lamb cut in to think strips will work too) and squeeze the juice of half a lemon over it (or a whole one if you are making alot), add some of the spice mix (judge for yourself how much to use, idealy the meat will be well coated [or mixed in with it if using mince] and the mix will stick to it), add some freshly chopped coriander leaves if thats your thing, and then fry it in a pan.
Serve with pittas and with some sauce (preferably yoghurt based and garlicy).
Not quite 'authentic' but yummy all the same.

[Awar]

My aunt makes great steaks, she fries them with almonds on top
I know how to make great scrambled eggs, and I can make Turkish ( Greek, Serbian ) Coffee.

That's about it.

[Johnny Reb]

Originally Posted by Awar

I can make Turkish ( Greek, Serbian ) Coffee.

Isn't that where you just boil the grounds in the water, then strain it?

I can cook anything. All I need is salt, butter, and garlic!

[Biggles]

I can cook a frozen pizza .

[Arawn]

You're all bloody hopeless.

Anyways i had my shoarma, though i hay have used a bit too much lemon juice, still was yummy, and with good garlic sauce too, which i bought in France, because British supermarkets are too stupid to sell it

[Il Legionario]

I can cook anything. However my forte are pizza, pasta, grilled steaks and salads.

[son of Roderic]

Before my wife convinced me to get creative with brussel sprouts and asparagus they were the only two vegetables I would not eat. I've come up with this for both of them.
Capers
Mustard
Olive oil
Pepper
Salt
Soyonaise(Mayonaise)
Coat a frying pan with the olive oil on medium-high heat. Add either of the two with dashes of salt and pepper until browned. In a measuring cup add 25ml of olive oil 25ml of caper juice 150ml of soyonaise(mayonaise). Fork whip until mixed and then add a tbl spoon of mustard fork whip until mixed. This is the sauce for the brussels or asparagus and garnish to your pallet with a few capers..... Bon appetite!

[Arawn]

God brussel sprouts are horrible, how can you bring yourself to eat that shit.

[psycho_pixie]

Originally Posted by Mr Curzon Biggles

I can cook a frozen pizza .

LOL. my forte is making instant noodles but i can also make green, black or any other kind of tea (i sometimes even add sugar)

[son of Roderic]

I apologize for the gruesome details of brussels. Oh I forgot to mention you have to cut the brussels in half before cooking them with the flat side down. Don't knock it till you try it cause it's good. A bed of mashed potatoes, a beer brat on top encirlcled by this recipe makes for a cozy meal.

[Arawn]

Useless people.

Piss easy Burmese chicken
-2-4 chicken breasts
-1/2 a tsp. chili powder
-1/2 a tsp. ground corriander
-1/2 a tsp. ground cumin
-1/2 a tsp. ground cardamon seeds
-1/2 a tsp. ground ginger
-2 tsp. tumeric
-2-3 bay leaves
-a cinnamin stick
-4 cloves of crushed garlic
-a tablespoon of freshly grated ginger
-a tablespoon of ghee*
-about 200-300 ml of chicken stock (depends on how much chicken you have)

Melt ghee in a saucepan, add the garlic, ginger and bay leaves, cook for a minute or two, add the ground spices for another minute or so and till the flavour really starts to be relaesed (you'll know from the smell). Then add the chicken and stir to coat with the mix in the pan (which by now should look slightly paste like), and then add the stock, and the cinnamin stick.
Bring to the boil and leave to simmer, covered, for about 45 mins, or untill the chicken is cooked and tender and the sauce as thickened.
Serve with rice and a flat bread of your choice.

*Ghee, clafrified butter, best to use this if possible, hard to find if there arn't many Indians near you, but its easy to make. Just heat some unsalted butter in a pan untill its melted, and keep on the heat, not too hot, for about 30 mins. The milk solids will all sink to the bottom, and sometimes some stuff will float on top. Scoop off the top stuff and throw away, pour the the melted butter through a cheesecloth/whatever to seperate the bits, and your are left with golden ghee, store in an air tight container for weeks in the fridge.
All the goodness of cooking with butter without the burned bits.

[Aeternitas]

Men should know how to cook. They are often even better than women

[Timo]

Originally Posted by Aeternitas

Men should know how to cook. They are often even better than women

I like to make pork steak and on open fire grill. Have it so that it is a bit pink, and I eat that up like I am bear.

[symmakhos]

It sometimes happens that I betray may national heritage in this matter. Here's a pretty good Ragú Bolognese (from an English newspaper, hence the wacky measures):


3 oz. pancetta (bacon works fine)
l/2 lb. ground veal or pork
1/2 lb. ground beef
1 stalk celery
1 small carrot
1/2 cup dry red wine
1 small onion
1 cup broth
1/2 oz. butter
1 tbs.tomato paste
1 oz. cream
pepper
salt

Prepare a battuto with pancetta, celery, carrot and onion. Melt butter in a saucepan, add the battuto and the ground meats, brown well, then add the wine and half the broth. Continue to cook until the liquids are reduced, then add the remaining broth. Reduce again, then add the peeled and seeded tomatoes, a pinch of salt and pepper to taste. Cover saucepan and let cook over a medium heat for (at least) 2 hours. Add the cream, and correct salt and pepper to taste. The sauce is ready to serve over fresh or stuffed pasta.

Note:
Variations of this sauce may include the addition of prosciutto, porcini or chicken livers.

[Engelbrecht]

OK, one for you beginners. As easy as it gets.

Start the oven at 200 degrees Celcius.
Place a salmon filé(approx 150 - 200 grams) on a piece of foil, one filé per serving.
Cover the top of the filé with a generous layer of red pesto.
Make a "package" of it, and place the package in the oven for 15-20 minutes. Serve with a fresh sallad and maybe som paine riche.

Voil´a!

[Blood Axis]

This is why everyone loves the Swedes

[Blofeld]

Cooking is one of my favourite hobbies and I especially love to improvise new interesting tastes with the things I have in my fridge. These improvised dishes are usually a blend of several European cuisines (almost always containing atleast a bit of the Cucina Italiana) but sometimes have a slight Asian influence. I am now going to present you one of these dishes.

Ingredients:
Arborio rice (or any other round grain risotto rice)
fresh cheese
curry powder
some rather sweet pure juice like papaya, pinapple, orange etc.
poultry meat

At best you have already cooked rice and if you still need to cook it then I can recommend you to cook it in some slightly spiced water or a light bouillon and you can also cook the poultry meat in that bouillon since it gives it a better taste and saves you from using a seperate pan for it. While cooking the rice and meat we can mix the fresh cheese with curry powder and the juice untill we have a thick but still liquid paste that suits your own taste. Now we simply put the paste into the pot with the rice and meat and cook it for a while untill it has a creamy consistence.

I kind of liked that dish so I hope you feel the same.

[Menydh]

Originally Posted by Blofeld

Arborio rice (or any other round grain risotto rice)

Bomba rice

I developed a dislike for curry while eating it at Indian restaurants in England. I only liked it later on, when my mother started cooking some sauce for which she employed curry powder and raisins over some kind of roast beef filled with plums.

The big difference is that she used curry powder for the sauce according to the measure to which we are used in our spices. Just to give it a touch of flavour.

At best you have already cooked rice and if you still need to cook it then I can recommend you to cook it in some slightly spiced water

For plain rice, I always boil it with some olive oil, garlic and a few bay leaves.

Do you mean that you don't finish boiling it, but leave it a little unfinished to then cook it with the meat?

[Blood Axis]

Originally Posted by Engelbrecht

OK, one for you beginners. As easy as it gets.

Start the oven at 200 degrees Celcius.
Place a salmon filé(approx 150 - 200 grams) on a piece of foil, one filé per serving.
Cover the top of the filé with a generous layer of red pesto.
Make a "package" of it, and place the package in the oven for 15-20 minutes. Serve with a fresh sallad and maybe som paine riche.

Voil´a!

I am about to try it right now for the first time, I'll let you know how it turned out

[Engelbrecht]

I thought that I should write this down while I remember it. One day I had no idea on what to cook for dinner. So I just looked in the freezer and in the fridge and tried to come up with a good idea.

It ended up with a simple fish dish that all of my family enjoyed.

Engelbrechts simple fish

I fried some bacon in a frying pan.
I put the bacon aside.
Then I fried a couple of filetes of white fish(in this case Pangasius) with some salt and white pepper.
I put the fish aside.
I put the bacon back in the frying pan and mix with creme fraiche and let it cook together for a few minutes.
Then I pour the sause over the fish and top it with some cheese and baked it in the oven on "grill mode" for about five minutes, or until it got some nice brown color.

This was served with mashed potatoes and some fresh parsley.