Dead easy and tasty recipes

[flook]

have I logged on to Mumsnet by mistake?

 

[Dave Ewing's Back 'eader]

Thank the Lord Harry i'm not the only one who feels like this about fish pie. Don't know why it's wrong, it just is

Just for us two, flook. Pea and ham soup: tin of mushy peas from the Asda Smart Price range, couple of rashers of bacon, cup of water and a vegetable stock cube thingy (I use the jelly ones!), a little pepper. Method: chop the bacon into pieces, fry and leave on the side. Tip mushy peas into saucepan and mash with a potato masher. Add cup of water and stock cube. Heat on medium until it begins to bubble. Add fried bacon. Cook for a couple of minutes more on a lower light! A crusty cob may be added if yer about to embark on a bike ride!

 

[Dave Ewing's Back 'eader]

have I logged on to Mumsnet by mistake?

Chefsnet!

 

[CharliesRightPeg]

Put oven on 150, microwave spud for 5-10 min. add jacket spud lightly oiled to the oven adding salt n pepper

Put pan on hob and heat to full blast.
Bash a chicken breast flat with a rolling pin. Lightly oil n season. Then put in pan and rexuce heat Turn after 3 min. And leave for 5 min.
Add cheese on top then put in the oven for 5 min
Should now all be done n be delish

 

[Charlie Chuck]

Thanks OP, I'll give this a try.

Why is it important to not overboil the potatoes? I usually do just that because it makes them easier to mash.

Mash goes to mush, like baby food mate.

Also packet mash works well for those wanting to save time. I think half fish pie mix to half mash ratio is fine. For example, if the pie mix is say 4cm deep, add same depth of mash to the pie mix into the pyrex/casserole dish.

Hope you enjoy blue.

 

[Charlie Chuck]

Salami and fruit salad for Summer.

Cook off some leek. Make sure you cut the leek like you would lettuce.
Add to bowl along with onion, salami, pear and pomegranate.

Use balsamic as dressing

Sounds tasty.

 

[Charlie Chuck]

My daughter has tried her best to get me to eat fish pie but I'm good with the fish and I have a pie every time I'm at the Etihad, but a 'fish pie'. It just doesn't sound right. I've made one with a recipe she gave me but Mrs Ewing and I ate it as though we were medieval monarch poison tasters. I don't think I will revisit fish pie.

lol. I know what you mean . Called a pie as it has a lid on I suppose. Mash can be substituted for pastry if you prefer. Most supermarkets do ready rolled sheets. Give it a try, I think you'll enjoy it mate.

I thought I'd start this thread as cooking is easy and fun. But I do get that some folks can't even boil an egg. It's all too easy to buy ready prepared fresh or frozen meals, go out to eat, or ring just-eat and takeaways delivered etc. But this works out expensive, and restaurants/cafes charge a fortune for what you could make for a fraction.

I think there must be plenty of blues reading this forum who can't cook, or if the can be bothered to cook. I'm not the type to look at recipes, and I reckon plenty of blues reading this will try each others recipes.

 

[Nebuchadnezzar]

I overcomplicate cooking and even my simplest ideas wouldn't constitute "dead easy".

My signature would be mushroom and chorizo risotto. Takes about an hour overall.

 

[Trevor Morley's Tache]

Marmite spaghetti - Love it, or hate it.

Cook the spaghetti as per the packet instructions. Drain, but leave a little of the starchy liquid in the pan; a couple or three of tablespoons should do it.

Add a knob of butter, and a small dollop of Marmite, and stir.

Add chopped parsley (optional), and freshly grated parmesan cheese to taste.

Serve with a big wedge of garlic bread.

Easy peasy - 20 minutes, packet to plate.

 

[Charlie Chuck]

Easy cheese n' onion pie.

1 400/450gm pack of mature or extra mature cheddar Cheese.
320gm pack of shortcrust pastry(sheet)
1 large or 2 medium onions
1egg
100mls of milk, I use semi skimmed.
White/black pepper
Worcester sauce
Sprinkle of flour
23cm(9") metal pie dish
Kitchen chopping board
Rolling pin

Roll pastry out on a lightly floured dusted kitchen chopping board to between 1/3 to half thickness of the pre rolled sheet.

Smear the pie tin with a thumbnail size blob of butter/margarine to stop pastry sticking to tin. Carefully lift pastry and place over tin, pressing pastry against the surface of the pie tin. Run a blunt knife around edge of tin to cut off the excess pastry and roll into a ball.

Chop onions into 5-10mm chunks. Add to microwavable bowl, cover in cling film . Prick cling film with a fork. Microwave 1 minute. Take out, gently shake onions and reheat for 1 more minute.

Let onions cool down whilst grating cheese. Mix cheese and onion together with fingers and add the mixed up cheese n' onion to pastry case in pie tin.

Lightly sprinkle with either white or black pepper, I prefer white. Add 4-6 splashes of Worcester sauce if you like(personal taste)

Pour 100ml milk into a bowl, crack agg and add it to the milk. Whisk until all mixed into a a constant shade of light yellow.

Pour evenly into pie, saving a small amount to smear on top of pie.

Roll out rest of pastry to same thickness in tin. Place on top and press patry around rim of tin with thumbs, better still, I use the prong of a fork to seal the lid.

Use a pastry brush(or fingers) to smear a bit of whisked egg/milk into pastry lid. Slice a knife gently in pie lid with three 3cm cuts. This allows steam to release whilst cooking.

Preheat oven to 200°/Gasmark 6 and bake around 25/35 mins or until top of pie is golden brown. If crust is golden brown on the heat I suggest, pie will be cooked.

Also, I forgot to mention. I sometimes add 2 slices of grilled bacon. If you fancy adding bacon grill to medium, trim fat and chop up into bits. Add to mix.

Hope you enjoy.