The Cooking/Baking Thread
- bodacious benny
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Re: The Cooking/Baking Thread
Same tbf
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- Southern fairy
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Re: The Cooking/Baking Thread
Sorry but..Hjl wrote:I lie. Most of the house now have food poisoning....Hjl wrote:Made pumpkin spice cheesecake for my wife's birthday, it didn't kill anyone!
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Re: The Cooking/Baking Thread
Turkish Chicken Kebab Recipe - extremely tasty and easy to make.
Ingredients (Serves 3)
500 g chicken breasts cut into cubes
1 tbsp canola oil
To prepare the marinade:
1 cup low fat yogurt
1 tbsp red vinegar
1 tbsp tomato paste
3 crushed garlic cloves
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chili pepper
1/4 tsp paprika
1/4 tsp mixed spices
1/2 tsp cumin
1/2 tsp turmeric
Method:
Combine all marinade’s ingredients together in a medium bowl. Add the chicken cubes and stir until they are well coated.
Cover the bowl and marinate for 2 hours in the fridge.
Heat the oil in a deep pan. Add the chicken cubes with the marinade and cook for 20-25 minutes, until chicken is done and sauce thickens.
Serve hot with basmati rice. Enjoy!
Ingredients (Serves 3)
500 g chicken breasts cut into cubes
1 tbsp canola oil
To prepare the marinade:
1 cup low fat yogurt
1 tbsp red vinegar
1 tbsp tomato paste
3 crushed garlic cloves
1 tsp salt
1/4 tsp black pepper
1/4 tsp red chili pepper
1/4 tsp paprika
1/4 tsp mixed spices
1/2 tsp cumin
1/2 tsp turmeric
Method:
Combine all marinade’s ingredients together in a medium bowl. Add the chicken cubes and stir until they are well coated.
Cover the bowl and marinate for 2 hours in the fridge.
Heat the oil in a deep pan. Add the chicken cubes with the marinade and cook for 20-25 minutes, until chicken is done and sauce thickens.
Serve hot with basmati rice. Enjoy!
- bodacious benny
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Re: The Cooking/Baking Thread
Sounds good
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- Southern fairy
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Re: The Cooking/Baking Thread
Bake off final tonight! I'll probs be watching that over champs league to keep the missus happy
Joe Kinnear: "I think they've got some magnificent midfield players; Tiote, Ben Afri, Yohan Kebab, Sissoko are very solid."
- bodacious benny
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Re: The Cooking/Baking Thread
Southern fairy wrote:Bake off final tonight! I'll probs be watching that over champs league to keep the missus happy
SpoilerShow
Best not tell her that Sophie wins.
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- Colback's Orange Tufts
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Re: The Cooking/Baking Thread
Has anyone ever tried making their own Kimchi? (and by anyone I mean OT)
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- overseasTOON
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Re: The Cooking/Baking Thread
I've made sauerkraut in the past which traditionally has a longer fermentation/storage time and will stink your house out.Colback's Orange Tufts wrote:Has anyone ever tried making their own Kimchi? (and by anyone I mean OT)
The basics are similar though so it would seem to me to be fairly simple to make.
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- Brazil (Neymar)
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Re: The Cooking/Baking Thread
Are you still homebrewing?overseasTOON wrote:I've made sauerkraut in the past which traditionally has a longer fermentation/storage time and will stink your house out.Colback's Orange Tufts wrote:Has anyone ever tried making their own Kimchi? (and by anyone I mean OT)
The basics are similar though so it would seem to me to be fairly simple to make.
- overseasTOON
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Re: The Cooking/Baking Thread
I'm only making flavoured gins and liqueur now. I started running out if space for beers and ciders and the smell was really annoying my familyDon Sholeone wrote:Are you still homebrewing?overseasTOON wrote:
I've made sauerkraut in the past which traditionally has a longer fermentation/storage time and will stink your house out.
The basics are similar though so it would seem to me to be fairly simple to make.
Re: The Cooking/Baking Thread
Making moules-frites tonight.
It's pretty simple I guess, but any tips? Was going to make my own chips but spent the morning reading about chip pan fires and decided oven fries would taste better anyway...
Using dry white wine, garlic, parsley, shallots and a bit of double cream at the end.
It's pretty simple I guess, but any tips? Was going to make my own chips but spent the morning reading about chip pan fires and decided oven fries would taste better anyway...
Using dry white wine, garlic, parsley, shallots and a bit of double cream at the end.
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Re: The Cooking/Baking Thread
Bought some Halloumi the other day then realised I didn't know what to do with it, any suggestions?
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- overseasTOON
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Re: The Cooking/Baking Thread
Halloumi is pretty versatile as a cheese and you can even marinate it. Occasionally I'll marinate it in oil and hot chilli sauce for an hour and then pan fry it a few minutes each side serve it on a bed of roasted vegetables with some pasta or lentils.Ramone wrote:Bought some Halloumi the other day then realised I didn't know what to do with it, any suggestions?
- overseasTOON
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Re: The Cooking/Baking Thread
That's pretty much it really.Seagull wrote:Making moules-frites tonight.
It's pretty simple I guess, but any tips? Was going to make my own chips but spent the morning reading about chip pan fires and decided oven fries would taste better anyway...
Using dry white wine, garlic, parsley, shallots and a bit of double cream at the end.
You can make a moules Normande with bacon, brandy, mushrooms and apple and it's lovely.
Re: The Cooking/Baking Thread
overseasTOON wrote:That's pretty much it really.Seagull wrote:Making moules-frites tonight.
It's pretty simple I guess, but any tips? Was going to make my own chips but spent the morning reading about chip pan fires and decided oven fries would taste better anyway...
Using dry white wine, garlic, parsley, shallots and a bit of double cream at the end.
You can make a moules Normande with bacon, brandy, mushrooms and apple and it's lovely.
I will definitely give it a try for next time when I get the ingredients together! Cheers.
"He's on the computer in his underwear wasting time in some chitchat room, going back & forth with some other fuckin' jerkoff"
Tony Soprano
Re: The Cooking/Baking Thread
I tried today some amazing beef stew! man it's delicious! after fast food junk it is foodgasm!
Re: The Cooking/Baking Thread
Hoping to cook some variation of a white fish, roasted carrots seasoned with cumin and a beetroot sauce.
Would this work?!
Would this work?!
"He's on the computer in his underwear wasting time in some chitchat room, going back & forth with some other fuckin' jerkoff"
Tony Soprano
- overseasTOON
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Re: The Cooking/Baking Thread
White fish generally has a delicate flavour so something like a beetroot sauce would likely be overpowering.Seagull wrote:Hoping to cook some variation of a white fish, roasted carrots seasoned with cumin and a beetroot sauce.
Would this work?!
Salmon would work better with a beetroot. You can marinade the salmon fillet in beetroot juice the night before and then roast it in the oven in a baking paper bag with some butter so it self sauces.
- Micky Quim
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Re: The Cooking/Baking Thread
I was a bit silly and didnt go to the butchers until late afternoon. Had hoped to buy a rack of lamb but their stock had gone. So instead I have a pork belly in the fridge covered in salt, will braise it tomorrow then compress overnight ready to fry on Sunday
- overseasTOON
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Re: The Cooking/Baking Thread
I'm putting together a Culinary World Cup to coincide with the tournament in Russia this year.
Essentially I've picked one popular street food dish from each competing country and they'll face off against each other on match days.
People can vote thier favorite dish on social media and the overall winner gets the points or share if it's a draw.
I've got most of the recipes in place and am putting it all together over the next few weeks.
Hope you all can join in!
Essentially I've picked one popular street food dish from each competing country and they'll face off against each other on match days.
People can vote thier favorite dish on social media and the overall winner gets the points or share if it's a draw.
I've got most of the recipes in place and am putting it all together over the next few weeks.
Hope you all can join in!