Easy recipes.
Hit me up with your easy to make delicious recipes. No MSG and lard please. Here's a leek and potato soup.
(The Archduke of South London I'm in your Girlfriend eating her organs, Tue 14 Oct 2008, 10:40, 14 replies, latest was 16 years ago)

Leek & Potato soup
Ingredients:
2 large leeks
2 medium sized potatoes
2 Cloves of garlic
½ Teaspoon white pepper
2 Tablespoons butter
2 Chicken stock cubes in 900ml of boiling water (replace with veggie stock if so desired)
Milk or cream

Time to make: 30 mins

1. Chop leeks into small bits. Easiest way to do this is slice long ways first and then chop across it.
2) Throw leaks into saucepan with butter, 2 chopped garlic cloves and butter. Simmer on low heat for approx 10 mins (until leaks are soft).
3) While leaks are cooking peel and chop potatoes into rather small cubes.
4) Once leaks are soft and cooked through (see timing above) throw in stock mixed with boiling water. Chuck in white pepper.
5) Cook on low heat until potatoes are soft (approx 15 mins).
6) Wait to cool slightly then blend up ingredients to make a yummy soup.
7) Add milk or cream to make it more creamy.
8) Soup can be easily frozen, but do not add cream/milk before if you do.

NOTE: Vegetable from some of the cheaper supermarkets are infinitely inferior to organic ones from the farmers market or a decent supermarket like Sainsburies.
(The Archduke of South London I'm in your Girlfriend eating her organs, Tue 14 Oct 2008, 10:40, Reply)

Bread and butter

1 x Bread
1 x Butter

See also chip butties.
( Bert Monkeysex is waiting for the mods to delete him, Tue 14 Oct 2008, 10:43, Reply)

As posted a couple of weeks back...
b3ta.com/questions/offtopic/post264658
( Agnostic Antichrist Baltimora, Tue 14 Oct 2008, 10:55, Reply)

@AA
Nice. I'll give that a go.
(The Archduke of South London I'm in your Girlfriend eating her organs, Tue 14 Oct 2008, 11:08, Reply)

Leaks/Leeks!
How can you simmer something in butter?
(Himjim died a little more inside on, Tue 14 Oct 2008, 11:11, Reply)

I've recently been making zhug.
Zhug's a fiery Yemeni sort of pesto thingy.
Here's the recipe from memory...
Roast a tablespoon of cumin seeds, and then grind them with 12 black peppercorns.
In a blender, blitz 5 seeded green chillis and one red chilli, some garlic (I use about 3 or 4 cloves), a big handful of fresh parsley, a bunch of fresh coriander and the cumin and pepper. Add salt to taste, and then olive oil. Blitz some more to make a thick paste.

Offhand, I think that's it. Serve with flatbread. It'll keep in the fridge for a few days, if you can avoid it that long. (It improves if it stands overnight, btw.)

It's extraordinarily good with cheese on toast.
( Enzyme is powered by sunlight, Tue 14 Oct 2008, 11:12, Reply)

Khoresht Fesenjaan
This is an Iranian stew. It takes ages, but is well worth it. Again, I'm relying on memory for the recipe.

Thinly slice two onions, and sweat them off in butter. Fry off four chicken breasts at the same time, removing them from the pan once they've seared.

Add to the onions a pint and a half of water, 400g (IIRC) ground walnuts, and a pinch of salt. Bring to the boil, then reduce heat and add a few tablespoons of pomegranite paste (about 2/3 of a bottle, actually). Replace the chicken. Simmer for as long as you possibly can. An hour should be minimum - but I've seen it done for 14. Don't let it dry out - you should be aiming for a gravy about the thickness of yoghurt.

Serve with rice.
( Enzyme is powered by sunlight, Tue 14 Oct 2008, 11:19, Reply)

@ Enzyme
Sounds like my kind of food, but where on earth do you buy pomegranite paste?
(misspiggy In danger of having to get a job, Tue 14 Oct 2008, 11:35, Reply)

@misspiggy
Most Indian/Pakistani shops sell it. I can't remember the brand I use, but it comes in a bottle with a pink label.

If you really can't find it, apparently tomato juice pepped up with a bit of lemon juice works: I've never tried it, though, so can't vouch.
( Enzyme is powered by sunlight, Tue 14 Oct 2008, 11:37, Reply)

Ta Enzyme
All the shops where I live are asian, so I should be able to find it.
(misspiggy In danger of having to get a job, Tue 14 Oct 2008, 11:44, Reply)

Have you seen The Godfather?
Clemenza teaches Michael how to cook for twenty guys:

I've added a few bits -

onions, garlic chopped, blanched in olive oil, add lots of tomatoes chopped, some red wine to taste and simmer. You can add pepper and/or basil if you like at this point.

chop and fry some decent sausage, then add.

It's good like this but if you get some mince and roll meatballs a little smaller than ping pong balls after seasoning it with pepper, salt and a wee bit of chili/paprika and or basil/oregano (Egg helps to bind them too) and brown them in the fat from your sausages, it's even better.

So ya got sausage and meatballs a la Clemenza.

Salsicce Clemenza!
(bazmorningstar efil4nat3b, Tue 14 Oct 2008, 15:29, Reply)

Camembert Pasta
1 round camembert
1 small carton single cream
1 small onion
3 slices bacon
1 green pepper
1 clove garlic

Saute onion, bacon, pepper and garlic in a frying pan while slowly heating cream in another pan.
When cream is just bubbling around the edges, melt in the camembert and add the stuff from the frying pan.
Pour over (cooked) pasta.

Tasty and delicious and takes about 25 minutes (if you cook the pasta at the same time)
( Batshitmentalist is sane for once, Tue 14 Oct 2008, 17:11, Reply)

Chorizo Sauce for pasta
about 1/2 a chorizo sausage diced
about 1/2 a boursin garlic cream cheese
couple of tablespoons natural yoghurt
small onion
garlic to taste

fry the chorizo in olive oil
add onion and garlic, fry until soft
reduce heat
add chopped boursin to pan
add yoghurt and stir gently until combined

Serve stirred into pasta
(CheatingRabbit, Tue 14 Oct 2008, 21:43, Reply)

@ CheatingRabbit
That sounds spot on, that does. I can see me making that for the mrs and I pretty soon.

Do you reckon that's enough for one or two people tho?
(Pirate Monkey is not the goddamn Batman, Wed 15 Oct 2008, 11:12, Reply)