The GF Recipe Thread

[Remmie]

Muffins as in the bread versions, sliced in half and smothered in a tomato sauce and cheese on top make ace mini pizzas. You can also add toppings if you can be arsed. Good for the kids too

[Elmyn Noos]

There is nothing simple about most of the dishes described on this thread. It reads like a foodie wank-off.

[Paul]

There is nothing simple about most of the dishes described on this thread. It reads like a foodie wank-off.

 

Ha, ha - Noos can't cook and now feels inadequate. Most of this stuff really is simple to make.

[Elmyn Noos]

Ha, ha - Noos can't cook and now feels inadequate. Most of this stuff really is simple to make.

 

I'm not suggesting I couldn't follow the straightforward recipes on here, but it's hardly what I would call simple food. Simple food to me is egg and chips.

[Paul]

I'm not suggesting I couldn't follow the straightforward recipes on here, but it's hardly what I would call simple food. Simple food to me is egg and chips.

 

Ah, I'm with you. I suppose I interpreted simple as meaning quick and easy, rather than plain/ordinary/reliable/no frills. For example, egg and chips takes at least twice as long to make as half the things on this thread.

[Elmyn Noos]

Ah, I'm with you. I suppose I interpreted simple as meaning quick and easy, rather than plain/ordinary/reliable/no frills. For example, egg and chips takes at least twice as long to make as half the things on this thread.

 

Fair enough.

 

My favourite of the moment is chicken cacciatora (I think), nicked from a Jamie Oliver book...

 

Get a big fuck off casserole dish, and tip in:

 

half a dozen chicken thighs

3 cloves of crushed garlic

4 bay leaves

2 sprigs of rosemary

4 anchovie fillets

a couple of handfuls of pitted black olives

half a bottle of red wine (a decent merlot being my choice)

a couple of tins of decent quality chopped tomatoes.

 

200 degree oven for 1 hour. Serve with rice.

 

Yummy.

[Remmie]

Muffins as in the bread versions, sliced in half and smothered in a tomato sauce and cheese on top make ace mini pizzas. You can also add toppings if you can be arsed. Good for the kids too

 

There is nothing simple about most of the dishes described on this thread. It reads like a foodie wank-off.

 

Eh?

[Elmyn Noos]

Eh?

 

Hence the "most".

 

I always admire your strict adhesion to the original post.

[Remmie]

I have been known to stray as I am doing now...

[Karl_b]

The missus' mum did this the other week as a side dish to roast chicken, it was the business:

 

Put some sliced aubergine (I guess you could use potato) in the bottom of a shallow roasting dish, then a layer of (tasty homegrown) tomatoes then top with some creme fraiche and season with whatever you fancy (I think she used basil, season-all (?) and obviously salt and pepper). Stick in the oven for an hour, eat, enjoy.

[Paul]

The missus' mum did this the other week as a side dish to roast chicken, it was the business:

 

Put some sliced aubergine (I guess you could use potato) in the bottom of a shallow roasting dish, then a layer of (tasty homegrown) tomatoes then top with some creme fraiche and season with whatever you fancy (I think she used basil, season-all (?) and obviously salt and pepper). Stick in the oven for an hour, eat, enjoy.

 

I've got a love/hate relationship with aubergine. When done right, it's delicious. However, it can also be hard and inedible. It needs plenty of salting and draining first, which I can rarely be arsed with.

[Stouffer]

AUBERGINE AND TOFU SATAY

Vegan - Serves 4

 

For the green curry paste*:

 

1 shallot, finely chopped

1 stalk lemon grass, chopped

2 small red chillies, chopped

2 cloves garlic, crushed

2.5cm/1 inch piece fresh root ginger, peeled and grated

1 lime zest only

15g/1tbsp fresh coriander leaves and stalks, chopped

 

For the skewers:

 

1 packet firm, regular tofu, drained and pressed

1 aubergine

30ml/2tbsp groundnut oil

12 short wooden skewers

 

For the satay sauce*:

 

30ml/2tbsp groundnut oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

2 large red chillies, deseeded and chopped

5ml/1tsp ground cumin

5ml/1tsp ground coriander

75g/3 oz crunchy peanut butter

200g/7 fl oz coconut milk

1 lime, juice only

to taste salt

 

 

 

1. To make the green curry paste: grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.

2. For the skewers: Mix 45ml/3tbsp green curry paste together with 15ml/1tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.

 

3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.

 

4. Make the satay sauce: Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.

 

5. Serve the skewers on individual plates with a small bowl of satay sauce.

 

* If preferred you can buy ready made Thai Green Curry Paste and Satay Sauce.

Do check that the ingredients are suitable however, as many brands of paste contain fish sauce.

[RJ Fan club]

AUBERGINE AND TOFU SATAY

Vegan - Serves 4

 

For the green curry paste*:

 

1 shallot, finely chopped

1 stalk lemon grass, chopped

2 small red chillies, chopped

2 cloves garlic, crushed

2.5cm/1 inch piece fresh root ginger, peeled and grated

1 lime zest only

15g/1tbsp fresh coriander leaves and stalks, chopped

 

For the skewers:

 

1 packet firm, regular tofu, drained and pressed

1 aubergine

30ml/2tbsp groundnut oil

12 short wooden skewers

 

For the satay sauce*:

 

30ml/2tbsp groundnut oil

1 shallot, finely chopped

2 cloves garlic, finely chopped

2 large red chillies, deseeded and chopped

5ml/1tsp ground cumin

5ml/1tsp ground coriander

75g/3 oz crunchy peanut butter

200g/7 fl oz coconut milk

1 lime, juice only

to taste salt

 

 

 

1. To make the green curry paste: grind all the ingredients together in a pestle and mortar until you have a paste. Store in the refrigerator in a screw top jar for up to 2 weeks.

2. For the skewers: Mix 45ml/3tbsp green curry paste together with 15ml/1tbsp groundnut oil. Cut the tofu and aubergine into 1.25cm/1/2 inch cubes and thread onto 12 short wooden skewers. Lay flat on a plate and pour over the paste mixture to coat well, rubbing the aubergine and tofu all over. Leave for 30 minutes minimum (or overnight), covered in the fridge to marinade.

 

3. Brush the vegetables with a the remaining oil and grill under a medium heat until golden.

 

4. Make the satay sauce: Heat the oil in a small saucepan and fry the shallot, garlic, chillies and spices for about 5 minutes until tender. Mix the peanut butter with a little warm water to make a thinner paste and add to the pan, together with the coconut milk. Bring to the boil, then simmer until the sauce thickens. Season with lime juice and salt to taste. Divide between 4 small bowls.

 

5. Serve the skewers on individual plates with a small bowl of satay sauce.

 

* If preferred you can buy ready made Thai Green Curry Paste and Satay Sauce.

Do check that the ingredients are suitable however, as many brands of paste contain fish sauce.

 

You lost me at Tofu.

[Elmyn Noos]

You lost me at Tofu.

 

A meal without meat is not a meal, it's a snack.

[Remmie]

Pumpkin Scones

 

Half a cup of sugar

Tablespoon of Butter

Pinch (not a punch) of salt

1 Egg

A cup of mashed pumpkin

2 and a half cups self raising flour

 

Squash butter into suger, add egg, mix, add salt, then flour, then pumpkin. Roll out doughey mixture and cut cirles out. Stick in fucking hot oven while you go for a nice shit. By the time you are done, so are they. Tasty and pretty easy really.

[Red '84]

dolmio or any pasta sauce covered by cheddar cheese on sliced bread under the grill, making me fooking hungry now writing about it and im only just back off lunch, i shouldnt have read this thread.

[wiiksie]

Baked potato (with salt rubbed into the skin, covered in olive oil and cooked for 90 mins), and a pot of M&S Coronation Chicken sandwich filling.

[Karl_b]

1 Tin of chooped toms in a pan with 1 tin of water over a medium heat. Add about 100g of chopped chorizo, the same of shredded savoy cabbage, a tin of chickpeas and a few chilli flakes. Season to taste. 10 minutes - done. Mega.

[Karl_b]

Had polenta for the first time last night. It was not simple and not particularly ace either.

[Owen]

What is it?

 

I just had leftovers, so made a tostada containing courgette, pepper, cashews, pine nuts, spring onions and cheese.

[Karl_b]

Some Italian corn thing. I'm pretty sure I just messed it up.

[Owen]

Some Italian corn thing. I'm pretty sure I just messed it up.

 

I hate that. Once put loads of effort into making an authentic mexican meal but it was rubbish.

[Karl_b]

I hate that. Once put loads of effort into making an authentic mexican meal but it was rubbish.

 

At least we tried.

 

Whatever doesn't kill us, blah blah...

[Stu Monty]

I'm going to have a Mars Ice Cream when I get in. Can't get more simple and ace than that.

[Remmie]

I'm going to have a Mars Ice Cream when I get in. Can't get more simple and ace than that.

I hope someone stole it for themselves. Then you'll be one sad Monty