Simple recipes.....that guys can make

[Roderick]

courtesy of Caronz...(her post)

Re: I have chips ...
« Reply #9 on Today at 11:22am »

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always have a tin of reduced cream in your pantry & onion dip or whatever your preference is... bacon & onion, seafood yummmm... takes a couple of mins to whip it up

[peterj]

Player most of the recipes that I have in the next door thread are capable of being made by a 12 year old - if you read some of the notes you will see that that is about the age I made them.

Even the olde English ones have a simple modern translation and a clear method of assembly, mixing and cooking.

I asked if you would promote them - I did not expect you to set up a redundant thread in competetion.

Please go through my collection and make a note of the recipes that you do not understand and I will do my best to translate them for you - but most can be cooked by a pre-teen with some little parental help and supervision.

[Mamalicious]

Peter...I'm sure that player meant...easy as 1 minute put togethers not long drawn out cooking sessions...gawd even I hate those...

[peterj]

Try the following ones which are dead simple and some are quick to prep for cooking.

Loshin Du.................a sweet
Sugar Peanuts..........a snack
Sausage in pottage/sauage with apple & onion [ slice and cook in butter, season to tast ] quick & simple.
broken biscuit cake...sweet
shephards pie...........standard everybody should know
diet loaf.....................simple cake - a good basic foundation
welsh Rarebit.............melted cheese on toast
My BBQ pork belly.......season, throw on BBQ
potatoe cheese cakes.simple quick bachelor stuff
treacle scones............simple quickish bachelor stuff
marzipan dates...........put icing into seeded date fiendishly complicated
chocolate brandy frosting..fancy icing

[spirit21]

One Pan Bolognese
Serves 4
After you’ve cooked the meal who wants to face a stack of washing up? This one pan meal makes cleaning up easy....
Ingredients
2 tbsp oil
500-600g lean minced beef
2 peeled and diced onions
1/4 cup Wattie's Tomato Paste
400g can Wattie's Chunky Tomatoes with Roasted Garlic
2 cups beef stock
1 1/2 cups or 150g broken dried spaghetti or fettuccini
2 cups Wattie's Freshlock™ Frozen International Vegetable Mix
salt and pepper to season



Method
1. Heat the oil in the pan and brown the mince over a high heat, breaking up the mince as it cooks. Once browned, set aside.
2. Add the onions to the pan and cook until just beginning to brown. Stir in the Wattie's Tomato Paste and cook for 2-3 minutes until it darkens to a deep red colour.

3. Return the mince to the pan with the Wattie's Chunky Tomatoes with Roasted Garlic stock, and spaghetti. Stir, cover and [simmer|0Simmer] for 10 minutes. Stir in the Wattie's Freshlock Frozen International Mix and cook for a further 5 minutes. Season with salt and pepper.

[rose]

I like that last one spririt I just use mince with dolimio in the electric pan, but your's looks more interesting, yet still fast and easy

[Roderick]

Cookbook:Sauerkraut
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Sauerkraut
Category: Fermented food recipes
Time: prep: 45 minutes
ferment: at least 1 week
Difficulty:

Cookbook | Recipes | Fermented food recipes

Sauerkraut is a traditional fermented vegetable food made from cabbage. This is a basic recipe that produces a tangy sauerkraut with live bacteria that provide probiotic goodness. No cooking is required.

[edit] Ingredients
1 large (2.5 kg - 5 lb) fresh cabbage
2-3 tablespoons non-iodised salt
[edit] Preparation
1.Clean and dry a large (3 litre) preserves jar or crock, chopping board, and large bowls if needed
2.Quarter the cabbage and remove the core
3.Slice the cabbage finely or thickly, as you prefer
4.Optional: bruise the sliced cabbage by beating with a rolling pin or mortar and pestle
5.Layer the cabbage in the jar or crock, sprinkling salt in between layers
6.Pack tightly into the jar, leaving 1cm space at the top; don't seal the jar yet
7.Juice should rise to top of jar as you tightly pack the cabbage in; if not, add a little chlorine-free water
[edit] Fermentation
Don't seal the jar while it is fermenting, as it will build up gas pressure and might break the jar. Just cover with a cloth, or cling-wrap. Set the jar in a bowl or on a plate, so that any juice that might overflow will be collected and won't make a mess.

The sauerkraut will be fermented in about a week. Wipe any excess liquid from around the jar, and put the lid on tightly before moving it to a cool place (e.g. the refrigerator) to mature. It is ready to eat after the first week, but will improve with age and as the bacteria slowly consume the more complex sugars in the cabbage.

[edit] Notes, tips, and variations
The salt used should be non-iodised salt if possible - e.g. pickling salt, kosher salt. This is because the iodine in iodised table salt will inhibit the fermentation a little. Use what you've got, but best results will be obtained without the iodine.
Add other vegetables, fruits, or spices for variations, e.g.
juniper berries
diced pineapple
onion
chili
grated carrot
The cabbage can be quickly sliced to a regular thickness by using a mandoline. Fingers can be sliced just as quickly...
[edit] See also
Kimchi
Kraut
[edit] External links
Wikipedia has related information at
Sauerkraut


The Sauerkraut Fermentation
Wild Fermentation: Making Sauerkraut
Making Sauerkraut & Pickled Vegetables at Home
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