your favourite recipes

craigp

ive noticed a few people here like to cook from scratch so whats your fave recipe heres one of mine better for the colder nites but tastes delicous any time of year with a nice tipple

prep time 15mins
cook time 2hrs

6-8 potatoes peeled and cut into 4
1 onion sliced
2 carrot's (or as many as u like im not a big fan so only use a couple)
any other veg u would like to use

peel and place into a cassorle dish fill with boiling water to just cover the ingredients (do not add salt)
leave for 30mins in oven and then give a stir place back in oven for a futher 30mins
now add
1 tin corned beef
1 tin chopped tomatoes
1teaspoon mixed herbs
1bovril stock cube (u can use oxo but my gf can only have gluten free)
now give it a stir and place back in oven for 1hr give a stir halfway
cook on gas mark 5 (not sure on electric lol)
serve in a warm bowl with crusty bread to dunk

it takes a little time to make but is worth it the above recipe is gluten free it is also suitable for freezing if i make a batch our lass gives me stingy portions so she has enough left for a couple of work dinners lol

barbara12

Hi Craig
We had a thread like this a while ago and it has disappeared so thanks for this, gosh that sounds good, I am going to give it ago...I have most of the ingredients in.
Oh and welcome to this lovely forum

barbara12

rehab44 wrote:

Steak... rare..still moo'ing.... mmmmmmm!!!!!!!!!!

When asked how you like it at a restaurant the stock reply will always be, ' Take the horns off, wipe it's bum and throw it on the plate love!'

Behave.... :roll:

mellman01

Chicken breast in Cajun seasoning with pasta and marrowfat peas and extra Dorset Naga Chilli flippin heaven!. Not that I believe in god you understand it's just very nice honest!.

NinaKKang

I can actually imagine Len saying that too Anyway, we're digressing again. I'm going to share with you the secret to the best sandwich in the world. I lived on these as a student and they're not quite the same with gluten free bread but still delicious.

(1) Take 3 slices of white bread - butter if you like
(2) Fry 2 eggs (yolk has to be runny)
(3) Spread one side of one slice of bread with mayo
(4) Spread one side of another slice with ketchup
(5) On a plate put one slice of bread, egg, then the other slice etc

Enjoy! It's LURVELY.
Nxx

barbara12

rehab44 wrote:

NinaKKang wrote:

I can actually imagine Len saying that too Anyway, we're digressing again. I'm going to share with you the secret to the best sandwich in the world. I lived on these as a student and they're not quite the same with gluten free bread but still delicious.

(1) Take 3 slices of white bread - butter if you like
(2) Fry 2 eggs (yolk has to be runny)
(3) Spread one side of one slice of bread with mayo
(4) Spread one side of another slice with ketchup
(5) On a plate put one slice of bread, egg, then the other slice etc

Enjoy! It's LURVELY.
Nxx

I have on many occasions Nina, in many parts of the world and nobody except my mom told me to behave

All right I am sorry....

dreamdaisy

Beef with olives. It's a casserole, done in the oven, the prep is a little bothersome but it's worth it.

lard or beef dripping for frying on
cubed beef - I work on the basis of about 1/2 lb per person and adjust the other amounts of stuff as required
onion, sliced, one clove of garlic (optional, I prefer it with)
back bacon, chopped
tin of tomatoes
bay leaf
thyme
one orange, a few strips of its zest are required plus its juice
pimento-stuffed green olives
beef oxo, two cubes for about 3/4 pint of water

Heat the oven to 160 degrees

Fry the beef on in batches, transfer to the casserole as each batch is done
Fry the bacon on in the beef leavings in the frying pan, transfer to casserole.
Fry on the onion and garlic, then transfer to, yup, you gessed it. Scrape the frying pan out into it too.
Add the tomatoes, the stock, the foliage and the strips of of orange zest and its juice. Season if required, stir, clap the lid on and bung it in the oven. Go off and do things you might enjoy for about 90 minutes, then return and add the drained olives (as many or as few as you like - I tend to stick in the whole jar as I always make enough of this to cover two meals)
Bung the casserole back in the oven and wander off again for another 60 minutes or so, then return to the kitchen and prepare the veg etc you wish to serve with it. We usually go for boiled or mashed spuds and green beans. They take about half an hour to be sorted by which time the beef is ready.

The meat should be of the melt-in-the mouth consistency, and like all casseroles this tastes even better if left to fester overnight and then is gently re-heated the next day. ('Fester' is a technical term used by bucket cooks such as myself.) DD

frogmorton

Casseroles are great for us to cook aren't they? I find them easy because most of the 'work' is done earlier on.

Barbara...shhh!! my first thought when l read Rehab's reply was "behave!!!"