/ck/ - Food & Cooking

>>13037654
This works with Marrow, Courgettes as well as Pumpkin.
you will need garlic, onion and tomatoes.
1 peel the veg (not courgettes), de seed and (in clude Courgette from here) and cut into 1 inch cubes.
In a large pot sweat in oil or butter, the peeled and chopped garlic (the amount to your taste) and finely diced onion (peeled obs). Once softened, add the diced Veg give a good stir in the garlicy, oniony oil. To this add chopped tomatoes ( tinned but preferably fresh and skinned) probable the same amu nt as diced veg. give the whole lot a stir together, season to taste, bring to a boil, put a lid on it and turn heat down to a gentle simmer, Check occasionally and give a stir. This will allow the liquids to come out and cook the veg and mix flavours. If you think the liquid is too low add some hot water. The sauce should not be too thin so take lid off to reduce the stock. Once the veg is soft and edible youre done. Have it with pasta and grated cheese or as a side vegetable. It will freeze if you portion it up.
its known as a provencale (marrow, squash etc)
enjoy

>>13032742
1.make bread without kneading, some say its no different to kneaded bread.
2. keep the dough in the mixing bowl, you could knead it by grabbing a handfull of the dough and puliing it upwards, then returning it to the bowl and picking up another handfull.
3. use a mixing machine with a dough hook to do all the hard work.
I dont knead my bread and if I dont use a mixing machine i stir the dough with a big spoon then tip the dough into a greased bread tin, smooth down to top and leave to rise.
This way i dont use a work surface and it makes clearing up easier too.
You could wash to work surface with hot soapy water, mop it up then wipe over with clean water, mop up leave to dry and voila a clean work surface, relatively chemical free.
good to try

My sourdough bread recipe. Takes about 24 hours start to finish!
In a bowl, to 350g Bread flour add 50g starter and 400g water, warm if wished. Mix together, you will get a thickish batter. Cover and leave 12-13 hours undisturbed. It should have some bubbles on the surface. To this add 350g bread flour and 7-10g salt (depends on you) and about 100g water. Mix together making sure everything is mixed together. I do this in a mixing machine with a dough hook or with a large spatula in the bowl, I dont knead this. Grease a 3lb bread tin and shovel the dough in, levelling the top. Cover and leave for maybe 10 hours, the dough should double in size. then put into a hot oven 230c for ten minutes then turn the oven down to 180c (fan) and bake for an hour. turn out then cool, This will make a dense loaf that is quite moist. Due to the high hydration it needs to be baked in a tin. I usually start this1030 pm, then in the morning, 8am ish add the rest of the flour and then bake it that evening. I've developed this recipe though the method is not new, its how proper bread used to be made in days of yore. Always write down the recipe/method you used, just in case you find a method that works for you. good luck and enjoy.

Protein and fibre usually keep hunger at bay plus some carbs - preferably non processed. Thick soup will also give you a feel full longer feeling.

Eat a broad selection of all food groups. Keep processed carbs to a minimum, likewise sugar, esp added sugar. Add olive oil to finished foods and keep saturated fats to about 1oz a day. Ensure you have plenty of vegetables and protein (.8 grams per kilo body weight). Its thought that a good diet can help with mental health, don't forget liquids and keep alcohol consumption low. Good luck.

There must be web sites with recipes for stidents5, which would be a useful resource. You may also find student cook books as well. Good basics include whole foods like brown rice, wholemeal bread, pulses, lentils, nuts etc.utilise fresh vegetables and tinned tomatoes, grated for making a sauce and cooking veg in. Use spices to add extra flavour. I guess with practice you cook something from scratch in 30 mins and make enough for two or more meals or you freeze a meal or two. Spending time preparing and cooking food is a good way to de-stress and wind down. Bon appetite

>>12917981
Onion bhargis

>>12916424
Make soup, add other orange flesh veg like sweet potato and carrot, turmeric and paprika. Cut into half in cubes with other root veg, fry off some onion, garlic, pepper, paprika add veg, stir to coat with the flavoured oil then add tin of chopped tomatoes and water you've swirled through the tin, needs enough to cover. Put on lid and simmer till veg is nearly done. Add tin of beans, red kidney biscotti whichever, mushrooms tr lid and cook till veg is soft. The sauce should be quite thick. Have with a cheesy polenta or brown rice or mixed grains. Could add curry paste at the beginning to make a curry. Enjoy

>>12905268
Actually I'm an old bloke. I've been around a bit and I trained as a cook in my youth, so I do have an interest in food. I prefer to make my meals from scratch and am not overweight.

I like crumbly hard cheeses like Caerphilly and Wenslaydale. I also like Stinking Bishop a soft cheese

Fillet if plaice (or and flat fish fillet) dip in seasoned flour, shake off the excess and lightly fry, both sides, in butter and oil. Serve with new potatoes, broccoli and peas but any green leaf veg.

>>12731970
Slice and freeze or chop and freeze. Can be used just like fresh. You could slice and dry, but that's s long process and I'm not sure how to go about it.

>>12729319
Well that's what used to happen when I was a profession cook. Frequenty had my ears clipped for washing the omelette pan. I soon learned! Too grown up to add an abusive word at the end.

>>12728929
The aim of seasoning a cast iron or other metal pan is to create a "non-stick" surface. If the pan is washed, esp in soapy water the non stick will be removed. Choose one pan that you will cook eggs, omelettes, pancakes etc in. Season it and wipe it with a damp cloth or paper towel after use. That should build up a non stick layer. For pans that liquids are cooked in, should be washed and rinsed after use then given a quick wipe over with some oil, to stop rust firming. Or get a non stick pan and use it just to cook eggs etc in. Hope this helps.

I remember these when I was a kid, lovely and a treat. Now utterly disgusting, all I can taste is sugar and hardly any chocolate. Is this the Americanisation of British chocolate. Oh, I grew up in Bournville and have memories of the occasional smell of chocolate in the area.

Peanut butter and marmalade is a favourite, best PNB is without added sugar. Or PNB and salad, Tom's, cucumber, leaf. Or on buttered thick sliced wholemeal bread, sliced tomato and onion. Made the night before and kept in a fridge. The onions soften and tomato juice invade the bread, could use PNB as well. Bon appetite.

If the bread is sliced, or if not, cut into slices. Freeze and you have a ready supply of bread for toasting, just pop in a frozen slice or two, yummy. There is bread pudding, where you soak the preferably stale bread in a little water, drain and press out as much water as you can. Add mixed dried fruit and some sugar, and dried spices if wished, put into a tray about 1" deep and cook in oven. Should have a crispy top and moist inside. You could allow some slices to dry, pop into a toaster till a little brown and use to make a panzanella with fresh ripe tomatoes, onion garlic. Bon appetite.

Not just vegan poo. There is a growing interest in using poo to cure various illnesses. But it's a bit more complicated that swallowing someone's morning dump -so don't start! The growing interest is in the biome or bacteria living in our guts. It's estimated we have a couple of kilo 's of bacteria in our insides. It's thought these bacteria can be responsible for a number of illnesses, such as depression, autism etc via the Vagas nerve. By transferring "healthy" and clinically clean poo to someone with a particular illness, via their bum not throat, some illnesses can be cured or resolved. It's a fascinating area of research that may lead to cures for a number of illnesses. Look up human biome.

Offal used to be a food source for the poor. Nowadays it's not eaten by you youngsters, who seem to prefer fast processed foods. Liver: slice, dust in flour and fry, usually eaten with fried bacon and an onion gravy. Kidneys, can be cut into small pieces and added to steak in a pie. Kidneys can also be cooked in a little water and thickened with flour. Would be nice with eggs, mushrooms and toast for breakfast. Hearts are also strongly flavoured so would be stuffed with perhaps chopped chestnuts and herbs and then cooked in a liquor or roasted in an oven. Being strong flavoured meats could become an acquired taste but can add extra flavour mixed with other foods, like liver cut into strips and added to a stir fry. Being cheap is also good. Suggest you search the internet for suitable recipies.

>>11786239
Oh I usually have rolled oats, not as refined as porridge oats, but better nutritionally, I think.

Oats, milk and grated apple was the first Museli, devised by a Dr. Birchet. I frequently eat my oats soaked in Oat milk with cacoa nibs and yoghurt. I also use a microwave to make porridge with oats and museli, oats milk and water, spooning on some plain live yoghurt. Yummy
Look up "oats defined by Johnson", for a historical perspective.

Stilton cheese is made in a particular region of England and legally can be called Stilton, it's a protected name.
It's a creamy cheese, but salty and the blue veins give it a much stronger flavour. Buy some, try some, enjoy more. Spread some on hot toast, will allow more of the flavour to come out. Some will eat it with a sweet food pears, honey. Experiment and enjoy.

To be dunkable, it must absorb a liquid without collapsing or falling apart. Biscuits being the most common example. You can also dunk a croissant into coffee. However we also dunk chips (french fries), into sauces, soldiers into a boiled egg.....but they won't absorb the liquid, just carry it.

If you had eggs you could make a quiche.
Cook all the veg then add the milk to make a "creme"of veg soup.