Cooking

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Cooking

Post by Paddy on Fri May 29, 2009 7:52 am

This sounds pitiful, even to me.

Could someone please be so kind as to write out, step by step, ingredient by ingredient, etc, a good, idiotproof recipe for mince on toast? You know the stuff, its cooked in a pot and something magic happens and it tastes nice and you have enough to cover 4 bits of bread and a bit left over for brunch the next day. That stuff.

I reckon I've almost got the toast bit sussed, its just the mincy stuff on top of it, that I have no idea of. True.

I'm fedup with spag bol, sausages and chips or cornflakes. And don't mention banana sammies. If I had money, I'd happily pay for a feed of mince on toast.

My Edmonds Cook Book doesn't seem to have it, and I'm so lacking in selfpride at the moment that I'm not even too embarrassed at having asked this.

Ta.
PinaforePat.

Yes, I have a microwave, but like me, its old and not much use. I have no idea how to get it to cook anything, but its good for the wheatbags, tho. cheers
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Re: Cooking

Post by woppow on Fri May 29, 2009 8:35 am

Hey. I used to be a kick ass, as cook. lol

But I cant be bothered cooking anymore. I suggest Like a "just add mince" can. If you get them on special they are only two dollars. To make the meal bigger just add frozen veg - cheap, and a healthier bulkier/makes it bigger.

Or what my mum sometimes does, is put the mince in a pot and add tomato paste - kinda of thing Yeah I think its Paste sauce. some dried herbs like mixed herbs. put it on slow heat so the mince gets the favor whist cooking But that might taste a bit like spag bol




If you are looking for cheap cooks. Mac and cheese is good. - You dont need much cheese. so you dont have to worry about the cost of that. - if you want I could tell you what you need. and how to make it.
I am just trying to think back to my school years we did a lot of work on this in food. the only other thing I can think of, is like a roast veg salad - since most of vegs are now semi coming into season.
Let me know if theres anything you like to eat. or a kind of food you want in your deit. and I am sure I will be able to make an easy cheap recipe with it in it Smile

Lizzie
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Re: Cooking

Post by Guest on Fri May 29, 2009 2:26 pm

COUSCOUS BURGERS WITH TAHINI MAYO serves 4

You are gonna want some of this:
½ cup couscous
½ cup boiling water
400g can white beans, rinsed, drained
1 carrot, grated
2 green onions, chopped
1 egg

¼ cup dried breadcrumbs
2 tablespoons tahini
Few drops of Tabasco
2 tablespoons oil
½ cup mayonnaise
1 tablespoon lemon juice
some lettuce
and whatever you like best for the buns (english muffins etc)

The Fun Bit:
Cook your cous cous and fluff. (cous cous is super easy, put it in a bowl and cover with your boiling water, then cover. fluff with a fork when water is absorbed)

Mash beans until smooth. Add to couscous with carrot, green onion, egg, breadcrumbs, half the tahini and Tabasco. Mix well. Form into 4 flattened patties.

Heat oil in a frying pan on medium. Cook patties for 3-4 minutes each side.

In a bowl, mix together mayonnaise, lemon juice and remaining tahini.

Place lettuce on your choice of bun. Top with a pattie and tahini mayonnaise.

I like to preheat my buns in the oven so they are lighty crisped (for some reason that sounds rude)

And THE BEST BIT!
eat, enjoy and feel good cos its good for ya pukka mate, pukka

(damn it, its 2.30am - i really shouldnt be hungry but shit im ravenous now.....but remember kids - dont drink and fry!)

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Re: Cooking

Post by Guest on Fri May 29, 2009 3:30 pm

Pat I had to chuckle at your post here (with you, not at you). Your personality really shines through in your messages - it is so cool having you here Smile

Try the can stuff that Wop suggested, or you can get sachets to sprinkle into mince too. Sounds yum!

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Re: Cooking

Post by daze7 on Fri May 29, 2009 9:58 pm

Here's a recipe for you Pat, my boy .......

Savoury Mince

1 Onion

Mince (300 – 500 g)

Salt and Pepper

Beef Stock (1 teasp) or Marmite (1 teasp)

1 rounded teaspoon Green Herb Stock or half teaspoon of mixed herbs

1 Tablespoon tomato sauce (optional) adds more flavour

2 teaspoons Worcestershire Sauce (optional) adds more flavour

Water (to just cover meat)


Brown onion in small amount of oil (or butter) on low heat for about 5 mins

Add mince – brown by turning frequently

When all the meat is browned add mixed herbs, tomato sauce, beef stock etc and water. Cook for about half an hour on a low heat. Add salt and pepper

Taste after another few minutes cooking.

Can be thickened by mixing a little flour and water together, mixed to a smooth paste – add water slowly to flour, stirring all the time – not too much water.

Add thickening and cook again on a low heat for 5 to10 minutes. Left over mince is tastier the next day.
(Can add carrot, cut up quite small, or frozen mixed veg in, part way through cooking)

Enjoy! ................... Daze
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Re: Cooking

Post by Guest on Fri May 29, 2009 10:47 pm

wow what chef's we have here!

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Re: Cooking

Post by Paddy on Wed Jun 03, 2009 8:48 am

I can now confidently tell you that Watties Garlic Pasta Sauce is NOT the same product as Watties Tomato Sauce. Bugger. They were funny tasting greasies Shocked
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Re: Cooking

Post by Guest on Wed Jun 03, 2009 9:11 am

eeewwwww.... paddy that's disgusting!

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Re: Cooking

Post by claire_sky on Fri Jun 05, 2009 4:19 am

Ok i am not a chef at all and have no idea how to make mince on toast. Infact ive never even tried but if i was going to this is what id do:

1 x Pack of mince
1 x Onion
1 sprinkle of beef stock
1 slurp of soya sauce
1 sprinkle of salt and peppa
1 dumping of mixed veges
Add some water too i think

OK thats all my bland plain taste buds can think of.

Im not very creative.

My favourite thing to make is the "chicken tonight' jars i like the creamy mushroom one its easy as. Goes like this;

1: Brown boneless chicken
2: Chuck in onions (ok im not entirely sure which shoudl go first the onions or the chicken)
3: Open jar
4: Tip jar into saucepan
5: Heat and stir
6: Should be ready for serving.

Very easy and doesnt taste too bad but i must warn you again i like simple food for simple people. Anything with too much flavour/ingredients is wasted on me not that any of you were inviting me for tea:)

THat was fun. Hope my recipe actually works for anyone brave enough to try it!

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Re: Cooking

Post by daze7 on Sat Jun 06, 2009 2:16 am

Leek and Potato Soup


1 Leek
3 Potatoes (or more)
Butter
Salt and Pepper
Water

Wash Leek thoroughly, chop up into small pieces

Melt butter in large saucepan

Cook Leek in butter, on low heat (about 5 – 7 minutes

While leek is cooking – wash potatoes, cut out eyes, no need to peel, but can be peeled. Chop into small pieces.

Add potato to leek – cook for a few minutes, stirring a few times.

Add water (enough to well cover leek and potato), Salt and Pepper.

Cook on low heat until potato is soft. Check after 10 minutes.

This recipe is from an old French Cookery book. Soooooo easy and tasty!
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Re: Cooking

Post by Guest on Sun Jun 07, 2009 7:51 pm

Chicken soup ( My friends recipe)

1TBSP butter
1 Large onion
1 large potato
1 stalk of celery…. I use half a bunch..4 J
1 or 2 cups of mushrooms
4 cups of chicken stock - I use 1 litre chicken stock liquid -store purchased
Pinch of dried thyme/ I use mixed herbs
1 boneless chicken breast - cubed
I add about 8 pieces of fettuccine dried pasta - break up into 3rds ( any pasta will do - optional but makes the soup go further)

Melt butter in large pot, cut the onion, potato and celery into small cubes and stir these together with thyme/herb into the butter. Cover and cook without browning for about 5min.

Add mushrooms, stock and chicken - heat till boiling - add pasta, simmer for 20mins, until cooked.

Like any recipe it can be changed - exchange options , (butter - I use gold n canola- lite (marg)- no onion - use garlic instead, don’t like mushrooms? add some cubed carrot…… your choice. Stock - my friend sometimes just uses 4 cups of water -some pepper.

Being on my own. Once the soup is cold…chicken needs to be cold! I separate the soup into containers -single serve amount I can consume - freeze the soup.

I find this soup thickens so when I defrost I add a bit of water to it.

Very yummy, and also good for people who are restricted by food restrictions from medication like Parnate. (Maoi)

RE: Chicken - chicken breast purchased on sale about $5.00 Chicken thigh - cheaper????
What ever your budget can handle.

My favourite soup!!!!


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Re: Cooking

Post by Guest on Sat Jun 13, 2009 12:00 am

hmm I'll give it a go!

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Re: Cooking

Post by Guest on Wed Jun 17, 2009 8:22 am

hey i did the cooking tonight!

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Re: Cooking

Post by Guest on Wed Jun 17, 2009 7:32 pm

Yeah for you mylife:

Here is a wee handy cooking budget hint:You probably all know lol

Choose the roastie veges you like
eg.
Pumpkin
Potato -gross lol
Parsnip
Kumara - 2 types
Yams
Onion
etc

I cut them into large cube shapes, parsnip in halves - sprinkle on rosemary (any herb) - Give them a fry up - just cooked.

Place veges on a tray and put in freezer (making sure the veges are separated) wait for about 5 min -10min sor didn't count
Then place veges into snap bags - pams snap bags..$1.89 not on special.

I had left over mushroom and celery and have frozen them too into snap bags - so next time i do my soup recipe just stock and chicken. yeah.

Anyone got more ideas to save a $1 or $2? albino




Last edited by poetry on Thu Jun 18, 2009 4:16 am; edited 1 time in total (Reason for editing : green paint)

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Re: Cooking

Post by Guest on Sat Jun 20, 2009 6:26 am

For those who love blue cheese - an old fav recipe - one i can't eat now- but thought to share

1 Can of reduced milk
Blue cheese
bacon - optional
smoked chicken
fresh fettucini
Walnut pieces


Heat up the milk slowly (not boil)- till it reduces - add blue cheese
then cooked crispy bacon pieces, and cut up pieces of smoked chicken
Simmer

Pour over - cooked fresh fettuccine - i liked the mixed one.
Sprinkle Walnut pieces on top - optional

Yum
study

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Re: Cooking

Post by Guest on Tue Jun 23, 2009 8:25 pm

Yuck, can't say I'm a bbbbbllluuueee cheese fan...

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Re: Cooking

Post by fedup on Sun Oct 25, 2009 8:08 pm

Guest wrote:Pat I had to chuckle at your post here (with you, not at you). Your personality really shines through in your messages - it is so cool having you here Smile

Try the can stuff that Wop suggested, or you can get sachets to sprinkle into mince too. Sounds yum!

yes, i am new here and have had the pleasure of ''chatting'' to pat only a few times but you can certainly ''see'' a personality. NICE!!

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Re: Cooking

Post by Guest on Mon Oct 26, 2009 6:03 am

That post you are agreeing with was written by a delightful chap named jaffakiwi... great guy, so I'm told.

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Re: Cooking

Post by fedup on Mon Oct 26, 2009 6:07 am

JK wrote:That post you are agreeing with was written by a delightful chap named jaffakiwi... great guy, so I'm told.

haha, riiiiiiiight Very Happy

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Recipes etc - Bump.

Post by Paddy on Mon Mar 29, 2010 3:07 am

For the record, I still can't make mince on toast properly. Razz
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Re: Cooking

Post by Guest on Mon Mar 29, 2010 7:08 am

Ta Pat, forgot about the cooking thread, I was gonna write out those two easy recipes, now i don't need to. Anita has a very delicious thai Pumpkin soup..YUMMM can't wait till next week to get the ingredients. Wah hoo.

BTW: I do believe you have a packet of 'just add mince' somewhere hidden in your pantry... go on give it a go The toast part, now that's a hard one, will get back to you on that. ha ha hee heeeee

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Re: Cooking

Post by Paddy on Mon Mar 29, 2010 7:24 am

Just In Time, Poetry, just in time. Wink

I was all set to post a rude message in the other Thread, pointing out this Thread.

Oh - and it truely would be a waste of a perfectly good packet of just add mince stuff if I open it. Least ways, with it in the cupboard, I know that I always have the potential of getting a feed, if only I can trap an unwary visitor long enough to defrost the mince. cheers
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Re: Cooking

Post by Guest on Wed Mar 31, 2010 4:08 am

Message To Pat

I hope you can refrain from putting a rude message in the other thread, cause I just had ta tell Anita, how Yummy the soup is and that I actually cooked it!

I'm sure with a nudge the recipe will end up on this cooking thread

Very Happy

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Re: Cooking

Post by Anita on Wed Mar 31, 2010 5:30 am

The secret to savoury mince is definitely using round thinly chopped carrots so they go all bendy. And I add worcestershire sauce and a little bit of cumin. Yum for sure Smile
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Re: Cooking

Post by Paddy on Wed Mar 31, 2010 7:30 am

Another very close call, Poetry. That indeed was why I was visiting this Thread, immediately after reading of your um, success in a 'Welcome' Thread.

Admin has actually admonished me for permitting this to go on as long as it did, so don't say that Paddy can't take the heat, cos I didn't wanna growl ya's. I knew I'd lose. Razz

Re the Mince.
Nah the problem I have is more basic than carrots and cumin in it - the mince gets burnt, one reason being me non-stick fry pan is a lying piecve of crap cos it does stick. A secondary reason is cos I get bored and wander off n forget and don't get back to it 'quite in time'. I digress.

Consider yourselfs, admonished in absentia. Not. Tell Admin where to go - I have, today. More than once. cheers scratch
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