Quizzes & Puzzles24 mins ago
delicious dinners
21 Answers
Has anyone got any recipes that dont include spending a fortune on all different ingredients, I got one off the net the other day and it was horrible, so any tasty suggestions would be welcome! Thanks in advance!
Answers
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When I'm a bit skint I make this:
1 Mattesons smoked sausage - sliced
1 large onion - diced
mushrooms (as much or as little as you like) - quartered
A couple of garlic cloves - crushed
straight to wok noodles - the thinest ones
Any other veg you like really.
Chuck it all in the wok. If yoiu have some white wine vingegar in your cupboard, chuck some of that too.
There's enough left to have for your lunch the next day too and it costs me under �3 to do.
Oh, I sometimes sprinkle cheese on top when it's done too.
1 Mattesons smoked sausage - sliced
1 large onion - diced
mushrooms (as much or as little as you like) - quartered
A couple of garlic cloves - crushed
straight to wok noodles - the thinest ones
Any other veg you like really.
Chuck it all in the wok. If yoiu have some white wine vingegar in your cupboard, chuck some of that too.
There's enough left to have for your lunch the next day too and it costs me under �3 to do.
Oh, I sometimes sprinkle cheese on top when it's done too.
-- answer removed --
Thai curry is soooo easy unhappychick but gives the impression of being very fancy! If you but a jar of chillies and lemon grass, they can be kept in the fridge and used for other recipes. Same with the cumin, termeric and coriander.
INGREDIENTS
2-3 chicken breasts
200 gms green beans
250 ml tinned coconut milk
Chilli paste ingredients:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving. Serve it with boiled rice.
INGREDIENTS
2-3 chicken breasts
200 gms green beans
250 ml tinned coconut milk
Chilli paste ingredients:
3 small fresh green chillies, chopped
2 cloves garlic, chopped
3 spring onions, chopped
1/4 cup chopped fresh lemon grass
1/4 cup chopped fresh coriander leaves
2 tblspns oil
2 tblspns water
1 teaspoon shrimp paste
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
Put all ingredients for green curry paste into blender and process until smooth or if you don't have a blender use the old fashioned way with mortar and pestle.
Cut chicken into thin strips. Chop the beans into lengthy strips. Cook the green curry paste in pan or wok, stirring for about 3 or so minutes until it is you can smell the spices and herbs.
Add the chicken and beans to the pan and cook, stirring for about 5 minutes or until the chicken is just cooked through. Add the coconut cream, stir in and simmer, uncovered for about 3 to 5 minutes or until dish slightly thickens.
This recipe is best made just before serving. Serve it with boiled rice.
Vegetable chowder is easy too and costs very little (depending on which veg you choose to use).
Here is how I do it:
1 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, seeded and diced
1 large potato, diced
2 tbsp plain flour
600ml milk
300ml vegetable stock cube
50g broccoli florets
300g canned sweetcorn, drained
75g cheddar cheese, grated
1 tbsp chopped coriander, to garnish (optional)
salt & pepper
1. Heat the oil in a large saucepan. Add the red onion, red pepper and potato and saut� over a low heat, stirring frequently, for 2 � 3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
3. Add the broccoli and sweetcorn. Bring the mixture to the boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Stir in 50g of the cheese until it melts.
5. Season with salt & pepper garnish with the remaining cheese and the coriander.
Here is how I do it:
1 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, seeded and diced
1 large potato, diced
2 tbsp plain flour
600ml milk
300ml vegetable stock cube
50g broccoli florets
300g canned sweetcorn, drained
75g cheddar cheese, grated
1 tbsp chopped coriander, to garnish (optional)
salt & pepper
1. Heat the oil in a large saucepan. Add the red onion, red pepper and potato and saut� over a low heat, stirring frequently, for 2 � 3 minutes.
2. Stir in the flour and cook, stirring for 30 seconds. Gradually stir in the milk and stock.
3. Add the broccoli and sweetcorn. Bring the mixture to the boil, stirring constantly, then reduce the heat and simmer for about 20 minutes, or until all the vegetables are tender.
4. Stir in 50g of the cheese until it melts.
5. Season with salt & pepper garnish with the remaining cheese and the coriander.
This is a REALLY yummy dinner, and doesn't need a lot of stuff:
cold, cooked chicken (no need to cook the chicken yourself, just get it ready cooked from the supermarket!), weighing 1 lb (450 g), cut into small strips
2 ripe avocados
2 oz (50 g) butter
2 oz (50 g) plain flour
10 fl oz (275 ml) milk
5 fl oz (150 ml) chicken stock
5 fl oz (150 ml) single cream
2-3 teaspoons lemon juice
1 oz (25 g) grated cheese
salt and freshly milled black pepper
I'm guessing you already have the flour, milk and chicken stock in your cupboard, so that's only a few things you need to buy really.
Begin by melting the butter in a medium saucepan, add the flour and blend to a smooth paste. Cook for 2 minutes, then gradually stir in the milk, stock and cream and, stirring all the time, bring it to simmering point and cook very gently for 2 or 3 minutes. Then remove the pan from the heat, add the chicken pieces, salt, pepper and lemon juice to taste and stir everything together until combined.
Now halve and quarter the avocados and, having removed the stone and skins, slice the flesh thinly and cover the base of the dish with the slices. Sprinkle over a little lemon juice, spoon the chicken mixture on top and, finally, add the grated cheese. Transfer to the pre-heated oven (gas mark 6, 400F or 200C) and bake for 20-25 minutes or until the sides start to bubble.
I tend to just serve this one up with a ceasar salad on the side. Again, there's plenty to last the next day.
cold, cooked chicken (no need to cook the chicken yourself, just get it ready cooked from the supermarket!), weighing 1 lb (450 g), cut into small strips
2 ripe avocados
2 oz (50 g) butter
2 oz (50 g) plain flour
10 fl oz (275 ml) milk
5 fl oz (150 ml) chicken stock
5 fl oz (150 ml) single cream
2-3 teaspoons lemon juice
1 oz (25 g) grated cheese
salt and freshly milled black pepper
I'm guessing you already have the flour, milk and chicken stock in your cupboard, so that's only a few things you need to buy really.
Begin by melting the butter in a medium saucepan, add the flour and blend to a smooth paste. Cook for 2 minutes, then gradually stir in the milk, stock and cream and, stirring all the time, bring it to simmering point and cook very gently for 2 or 3 minutes. Then remove the pan from the heat, add the chicken pieces, salt, pepper and lemon juice to taste and stir everything together until combined.
Now halve and quarter the avocados and, having removed the stone and skins, slice the flesh thinly and cover the base of the dish with the slices. Sprinkle over a little lemon juice, spoon the chicken mixture on top and, finally, add the grated cheese. Transfer to the pre-heated oven (gas mark 6, 400F or 200C) and bake for 20-25 minutes or until the sides start to bubble.
I tend to just serve this one up with a ceasar salad on the side. Again, there's plenty to last the next day.
A simple salmon dinner we love:-
Put some small new pototoes in an oven proof dish (10-12 for 2 of you - halve if large)). Drizzle with olive oil and salt. Roast in oven for 15 mins. Add a large sliced courgette and 15-20 cherry tomatoes (vine are best) and mix to coat with oil. Return to oven for 15 mins. Top with 2 salmon fillets, salt and pepper and some of the juices. Return to oven for 15-20 mins. Serve with some lemon juice and white wine. You'll go a long way to find something tastier in a restuarant and hardly any washing-up!
Put some small new pototoes in an oven proof dish (10-12 for 2 of you - halve if large)). Drizzle with olive oil and salt. Roast in oven for 15 mins. Add a large sliced courgette and 15-20 cherry tomatoes (vine are best) and mix to coat with oil. Return to oven for 15 mins. Top with 2 salmon fillets, salt and pepper and some of the juices. Return to oven for 15-20 mins. Serve with some lemon juice and white wine. You'll go a long way to find something tastier in a restuarant and hardly any washing-up!
I like playing aroung with this,
http://cookingbynumbers.com/
http://cookingbynumbers.com/
Check out some things here:
http://www.cherskitchen.com/
http://www.cherskitchen.com/
I would recommend the "Ethiopian Cuisine: Ethiopian Chickpea Wat" and the methods to made this is very easy.
Ingredients:
* 3 skinless chicken breasts, split
* 1 lime, quartered
* 8 cups water
* 1 tablespoon ground allspice
* 2 teaspoons minced fresh ginger
* 1 teaspoon fresh ground black pepper
* 1 plump garlic clove, minced
* 1 tablespoon cayenne, plus
* 1 teaspoon cayenne
* 1 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 2 lbs red onions, finely chopped (2 jumbo)
* 1 cup unsalted butter
* 1 or 1 1/2 cups chicken stock
* kosher salt
* 4-6 hard-boiled eggs, peeled and sliced
* cooked rice, for serving
* plain yogurt, for serving
Ingredients:
* 3 skinless chicken breasts, split
* 1 lime, quartered
* 8 cups water
* 1 tablespoon ground allspice
* 2 teaspoons minced fresh ginger
* 1 teaspoon fresh ground black pepper
* 1 plump garlic clove, minced
* 1 tablespoon cayenne, plus
* 1 teaspoon cayenne
* 1 teaspoon ground cardamom
* 1/4 teaspoon ground cloves
* 2 lbs red onions, finely chopped (2 jumbo)
* 1 cup unsalted butter
* 1 or 1 1/2 cups chicken stock
* kosher salt
* 4-6 hard-boiled eggs, peeled and sliced
* cooked rice, for serving
* plain yogurt, for serving
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