The GF Recipe Thread

[Karl_b]

Just eaten Blueberries, with some honey drizzled over. 20 seconds in the microwave to melt the honey then add greek yoghurt and passionfruit.

[Remmie]

I made my own Pizza and dough balls today, I really enjoy doing it and you can make it the way you like it. But really need a Pizza stone to get the base just right. Top flavour recommendation: Spicy seasonal - shake on just about anything to give it a bit of zing- boiled potatoes are good. Ace with cheese.

[Big Ig]

A classic French dressing is nice too: mustard, oil and vinegar.

 

I always fuck this up, determined as I am to find my own recipe rather than look on the web (i.e. lazy/experimental). Always tastes like shit. What proportions of each should I be using? Shouldn't you put brown sugar in it?

 

One I like is pancetta or bacon, peas, chopped plum tomatoes and some onion, mixed herbs and basil, and mascarpone, all on some pasta.

[Big Ig]

Paul, I buy a cracker of a balsamic from Lidl (hangs head in shame) called Aceto Balsamico di Modena. It's proper and the taste is amazing. Could be the same?

 

Lidl's the weirdest shop ever - utter shite mixed in with diamond pickings from the continent...

[Paul]

I always fuck this up, determined as I am to find my own recipe rather than look on the web (i.e. lazy/experimental). Always tastes like shit. What proportions of each should I be using? Shouldn't you put brown sugar in it?

 

One I like is pancetta or bacon, peas, chopped plum tomatoes and some onion, mixed herbs and basil, and mascarpone, all on some pasta.

 

About 3:1 oil to vinegar with a dollop of mustard. The thing to do is to just keep tasting and adjusting until you get something ace.

[Paul]

I made my own Pizza and dough balls today, I really enjoy doing it and you can make it the way you like it. But really need a Pizza stone to get the base just right. Top flavour recommendation: Spicy seasonal - shake on just about anything to give it a bit of zing- boiled potatoes are good. Ace with cheese.

 

Excellent non-lazy cooking, Rem. Home-made pizza is the bomb. What's your sauce recipe? Mine is tin of chopped toms, a glug of olive oil and a generous squirt of Tommy K. Reduce that fucker down to a loose paste and add chopped basil, salt and pepper at the end.

[Remmie]

Have to admit that recently I've been a bit lazy with sauce- using salsa, pesto and/or Dolmio or something. I often make my sauce out of puree, a dash of wine and olive oil with chilli flakes grinded in or when I'm at my mums, nick her crop of cherry tomatoes and stick them in a blender and reducing it to fuck. Pesto as your sauce on a Pizza is absolutely delicious, especially red pesto and demands that you use mushies as a topping. Even if your being lazy and doing a frozen pizza, Lash some pesto on and some seasoning.

 

I recommend the pizza express cookbook, as it it disturbingly thorough- describes ideal air temperature and work surface material, to protein content in the type of flour you buy.

 

My start to plate time is fucking ages though as I like to leave it to rise. We're talking at least 2 hours. However, for actual work time, as I use a bread maker, only about 10-15 minutes is actually working on it.

 

Top baked potato tip- microwave for 5 minutes, coat in Olive oil, salt, Pepper and Spicy seasonal and bake for twenty minutes. Can be even quicker if you have skewers.

[Redexile]

Omelettes are also the plums. Even a plain one with pepper, bread and butter is amazing - and done in two minutes. The secret is to get the pan bastard hot, lob in some butter, turn off the heat and lob the eggs in, keeping the pan moving until done. Obviously all manner of tastiness can be added, but simple works for me.

French toast with a squirl of HP and lots of black pepper. Another one is those big fat black mushrooms turned upside down crumble some feta and Rosemary over them , salt and black peper, good dollop of butter and garlic in each and bake for a few mins....it's the db's

[Paul]

Have to admit that recently I've been a bit lazy with sauce- using salsa, pesto and/or Dolmio or something. I often make my sauce out of puree, a dash of wine and olive oil with chilli flakes grinded in or when I'm at my mums, nick her crop of cherry tomatoes and stick them in a blender and reducing it to fuck. Pesto as your sauce on a Pizza is absolutely delicious, especially red pesto and demands that you use mushies as a topping. Even if your being lazy and doing a frozen pizza, Lash some pesto on and some seasoning.

 

I recommend the pizza express cookbook, as it it disturbingly thorough- describes ideal air temperature and work surface material, to protein content in the type of flour you buy.

 

My start to plate time is fucking ages though as I like to leave it to rise. We're talking at least 2 hours. However, for actual work time, as I use a bread maker, only about 10-15 minutes is actually working on it.

 

Top baked potato tip- microwave for 5 minutes, coat in Olive oil, salt, Pepper and Spicy seasonal and bake for twenty minutes. Can be even quicker if you have skewers.

 

I'll try the pesto on pizza thing.

 

We also use a bread machine for our dough. It is very good, but it's just not quite like hand made. When Mrs Paul makes her own dough, I can roll and cook the fucker so it's thin and crispy as you like. When we use the machine, it's just a touch chewy still.

 

Finally, on your point about start to plate times, I positively relish a long cooking process. It feels relaxing and creative all at the same time; deffo a pleasure rather than a chore. I emphasised speed on my posts in this thread to try and hook any cooking cowards into giving it a go. Speedy food is great when you're short of time and starving, but I could happily move to Spain/Italy and join the Slow Food movement.

[theghost]

I'll try the pesto on pizza thing.

 

We also use a bread machine for our dough. It is very good, but it's just not quite like hand made. When Mrs Paul makes her own dough, I can roll and cook the fucker so it's thin and crispy as you like. When we use the machine, it's just a touch chewy still.

 

Finally, on your point about start to plate times, I positively relish a long cooking process. It feels relaxing and creative all at the same time; deffo a pleasure rather than a chore. I emphasised speed on my posts in this thread to try and hook any cooking cowards into giving it a go. Speedy food is great when you're short of time and starving, but I could happily move to Spain/Italy and join the Slow Food movement.

 

Quick, Paul! WHat can i substitute for beer in the fajita mixture as I'm a youngun and can't get ahold of any.

[RedinSweden]

Quick, Paul! WHat can i substitute for beer in the fajita mixture as I'm a youngun and can't get ahold of any.

 

Chicken stock?

[L19red]

spicy sausages and beans for a 3 minute version of cassoulet. You can't go wonrg (sic)

[bobhorse]

Cant beat a bit of Pasta Fettuchini alfredo

 

 

[bobhorse]

but this has to be the best quick snack ever

 

 

but this has to be the best quick snack ever

[Paul]

Quick, Paul! WHat can i substitute for beer in the fajita mixture as I'm a youngun and can't get ahold of any.

 

You don't actually need any liquid at all, but the beer just adds a cheeky something to the equation.

[theghost]

You don't actually need any liquid at all, but the beer just adds a cheeky something to the equation.

 

I made them last night, fucking amazing. Added some garlic, cilantro and olive oil to the mariande and cooked it up with yellow pepper and red onion. Absolutely superb!

[Paul]

I made them last night, fucking amazing. Added some garlic, cilantro and olive oil to the mariande and cooked it up with yellow pepper and red onion. Absolutely superb!

 

What the fuck is cilantro? It's either something I've never heard of, or it's a crazy Americanism.

[theghost]

What the fuck is cilantro? It's either something I've never heard of, or it's a crazy Americanism.

 

Apparently, a crazy Americanism. Fucking botanists.

 

http://en.wikipedia.org/wiki/Coriander

[Paul]

Apparently, a crazy Americanism. Fucking botanists.

 

http://en.wikipedia.org/wiki/Coriander

 

Mmmm, coriander. Mrs Paul whipped up a chicken noodle soup storm last night that she finished off with fresh lime juice and coriander. Ginger/chilli-tastic!

[theghost]

Mmmm, coriander. Mrs Paul whipped up a chicken noodle soup storm last night that she finished off with fresh lime juice and coriander. Ginger/chilli-tastic!

 

I tell you, it was absolutely amazing. I'm in love with the stuff.

[tokyojoe]

but this has to be the best quick snack ever

 

 

but this has to be the best quick snack ever

 

Can't argue with that.

[Sut]

Martin Scorsese's mum's pepperoni pizza. Depends what you mean by simple.

 

Ingredients

 

--------------------------FOR THE SAUCE-------------------------------

1 1/2 c minced onion

3 tb olive oil

2 cn whole tomatoes; including

-liquid,

1 ; coarsely chopped

1 ; (28 ounces each)

1 cn tomato sauce; (15 ounces)

1 ts dried basil; crumbled

1 cayenne pepper; to taste

1 sugar to taste

1 salt to taste

1 lb pizza dough; thawed

-according to

1 ; package directions

1 ; if frozen

2 c grated mozzarella

1/4 c freshly grated parmesan; up

-to 1/3

1/2 lb thinly sliced pepperoni

 

Instructions

 

Make the sauce: In a large saucepan set over moderate heat, cook the onion

in the oil, stirring occasionally, for 5 minutes. Add the tomatoes, tomato

sauce, basil, salt, cayenne, and sugar. Bring to a boil and simmer, covered,

stirring occasionally, for 30 minutes.

 

Preheat the oven to 400 degrees. Pat the dough into an oiled pan, sprinkle with the mozzarella, spreading it in an even layer, add the pepperoni and top it all with enough sauce to coat. (The sauce should be chunky.) Sprinkle with Parmesan cheese. Bake for 20 minutes, or until the crust is golden brown.

 

Her son's films aren't bad either.

[Guest TK-421]

This thread is great, I've been on the Paul "a la carte" quick menu this week. Have had the fanjitas, quick pasta and quick fried rice all with slight modifications.

[RedinSweden]

Coriander rules. I have a recipe for an ace beef chili with lime and coriander marinated bean salad. I would post it, but this is the simple but ace food thread and can't be classed as simple, but it is easy and ace.

[Guest TK-421]

Could it be time for the "more complicated but ace food" thread.