Gemmill 34998 Posted November 14, 2012 Author Share Posted November 14, 2012 Another good bit of Nigella cooking last night. Spaghetti with lemon, tuna and rocket. Done in ten minutes and very nice. Nigella sausage, beans and peppers on the menu for tonight. Link to comment Share on other sites More sharing options...
catmag 336 Posted November 14, 2012 Share Posted November 14, 2012 Are these from the Nigellisima book? Link to comment Share on other sites More sharing options...
Gemmill 34998 Posted November 14, 2012 Author Share Posted November 14, 2012 Yeah. Really good book. Everything so far has been dead nice and dead simple to make. Link to comment Share on other sites More sharing options...
Dr Gloom 19883 Posted November 14, 2012 Share Posted November 14, 2012 as comforting as it is to eat with the cold weather rolling in, having pasta every night is a bit starch heavy gemmill. better watch those love handles. i try to limit my pasta intake to once or twice a week. i could happily eat it every night though Link to comment Share on other sites More sharing options...
catmag 336 Posted November 14, 2012 Share Posted November 14, 2012 Cheers, I think I'll put it on my Christmas list Link to comment Share on other sites More sharing options...
Alex 30583 Posted November 14, 2012 Share Posted November 14, 2012 The methods are hilarious "strew with basil leaves" and all that kind of stuff. She's lush like. Her and Rachael Allen both. Link to comment Share on other sites More sharing options...
ChezGiven 0 Posted November 14, 2012 Share Posted November 14, 2012 Who the fuck puts 16 tablespoons of it into a recipe?? Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 16 tablespoons?? Only an American recipe could have that in it like. What the feck were they making? Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 Who the fuck puts 16 tablespoons of it into a recipe?? CT's Beans an Mash; Take 1 potato, cook it to fuck, mash. Add 16 tablespoons of butter Stir in 6 tins of Beans Serve with 10 cheeseburgers. Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 Cookie recipe Fuck me! Here's one that calls for 16 tablespoons of butter, to make 16 cookies! http://www.unegaminedanslacuisine.com/2012/07/cinnamon-brown-butter-chocolate-chip.html?m=1 I tablespoon per cookie Link to comment Share on other sites More sharing options...
Park Life 70 Posted November 14, 2012 Share Posted November 14, 2012 CT's Beans an Mash; Take 1 potato, cook it to fuck, mash. Add 16 tablespoons of butter Stir in 6 tins of Beans Serve with 10 cheeseburgers. Add butter to taste. Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 Link to comment Share on other sites More sharing options...
Park Life 70 Posted November 14, 2012 Share Posted November 14, 2012 There's something the Germans make which is basically pig fat, lard and white flour dumplings. This is normally eaten with fried potato cakes and more pig fat and lard and any other fat they can get into it. Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 There's something the Germans make which is basically pig fat, lard and white flour dumplings. This is normally eaten with fried potato cakes and more pig fat and lard and any other fat they can get into it. This turning into CT's version of the Belta Minge thread Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 14, 2012 Share Posted November 14, 2012 CT's Beans an Mash; Take 1 potato, cook it to fuck, mash. Add 16 ladles of butter Stir in 6 tins of Beans Serve with 10 cheeseburgers. Take a picture. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted November 14, 2012 Share Posted November 14, 2012 Our complete lack of organisation the other night left us needing a bit of last minute shopping in. Went to Sainsburys and they'd reduced an absolute shit load of meat. Got a huge chunky 28 day aged ribeye for £1.35 (reduced from nearly £8 originally). It was on it's date, but it went straight in the freezer and was vacuum sealed. Also got a pack of honey marinated smoked mackerel (which is brilliant) for about 80p, reduced from £4. Also on it's date, but whacked in the freezer. Must have spent about a tenner and ended up with about £45 worth of meat / fish. My favourite at the minute is a slow cooked Mediterranean style chicken thing. Pack of chicken thighs, pan fried to brown, whack in a chopped onion and a few chopped cloves of garlic and a bit of seasoning to taste. Once that's done to your liking, stick in a couple of tins of chopped tomatoes, half a glass of red and leave it on a very low heat (or put in the oven) for about 90 minutes. The chicken thighs are juicy and tender and moreish. Plus it's filling enough to the point that you don't really need any rice or pasta with it, so it's reasonably low in carbs. Easy enough to whack in a a chopped pepper, a can of cannellini beans, chorizo or lardons too if you want to spice it up a bit. Plus you can easily make a batch and eat it over a couple of days or take a bit for lunch. Link to comment Share on other sites More sharing options...
Gemmill 34998 Posted November 14, 2012 Author Share Posted November 14, 2012 Sounds nice. I'm gonna put a pork shoulder in the slow cooker for 9 hours this Sunday and have pork sarnies for packed lunch next week. Meant to do it last weekend but couldn't be bothered to go to the shops over the weekend. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted November 14, 2012 Share Posted November 14, 2012 Sounds nice. I'm gonna put a pork shoulder in the slow cooker for 9 hours this Sunday and have pork sarnies for packed lunch next week. Meant to do it last weekend but couldn't be bothered to go to the shops over the weekend. Sounds class. I did a shoulder of pork over 6 hours in the oven and we just whacked it in the middle of the table and picked at it with a fork. Lovely though. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 14, 2012 Share Posted November 14, 2012 Curry tonight. I'm cheating by using a curry paste from the shops, but I don't have a blender so shurrup. Knocked up a curry powder to jazz it up a bit - paprika, nutmeg, onion salt (my fave), nutmeg, cinnamon and turmeric. Letting all the ingrieds bubble away slowly in some chicken stock - will thicken up with a spoon of mango chutney and a touch of yoghurt I think. Cheeky taste test alright so far, but deffo needs the mango chutney to add a bit of sweetness. Link to comment Share on other sites More sharing options...
Ugly Mackems 133 Posted November 14, 2012 Share Posted November 14, 2012 Goonna use the slow cooker for the first time tomorrow. Beef stew, nowt flash. Beef, onion, swede, carrot, leeks. Should I 'seal' the meat (toss in seasoned flour) Gonna grate the swede and carrot and finely slice the leeks. No instruction book with the slow cooker so should I set it on low, med or high. Going on at about 9-30am and I'll be out til after 7pm. About a litre of stock enough? Link to comment Share on other sites More sharing options...
The Fish 9063 Posted November 14, 2012 Share Posted November 14, 2012 Had a re-heated pot of Chicken and Chorizo tonight. Very tasty, but I halved the portion size and added a chilli pepper and 1/2 a green pepper to the mix. Link to comment Share on other sites More sharing options...
Monkeys Fist 38939 Posted November 14, 2012 Share Posted November 14, 2012 Goonna use the slow cooker for the first time tomorrow. Beef stew, nowt flash. Beef, onion, swede, carrot, leeks. Should I 'seal' the meat (toss in seasoned flour) Gonna grate the swede and carrot and finely slice the leeks. No instruction book with the slow cooker so should I set it on low, med or high. Going on at about 9-30am and I'll be out til after 7pm. About a litre of stock enough? What make is it? You should be able to find an instruction booklet PDF online. Link to comment Share on other sites More sharing options...
BigWalrus 0 Posted November 14, 2012 Share Posted November 14, 2012 I've always found sealing the meat makes bugger all difference. The flour will help thicken the gravy / sauce though. Link to comment Share on other sites More sharing options...
Brock Manson 0 Posted November 15, 2012 Share Posted November 15, 2012 Browning the meat first tends to give a richer colour to the stew. Link to comment Share on other sites More sharing options...
Park Life 70 Posted November 15, 2012 Share Posted November 15, 2012 Add a littel soya sauce when you brown meat. Gives an extra level of sheen and flavour. [/cookingmaster] Link to comment Share on other sites More sharing options...
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