I never measure food but heres the jist.

Tarelli Carbonara

Melt lump of butter in saucepan
Add 4 rashers of bacon chopped up in to small pieces
When bacon is cooked add flour until butter is absorbed in to a solid
Slowly add milk and stir until sauce is at a soup like consistancy
Add 2 eggs and stir vigourously
Add grated cheese
Stir until cheese melts
Add milk to get consistancy perfect.

Add this to pasta that has been cooked at the same time

Delicious

Hey Tarelli,

i dont have bacon on hand but next time I get a chance I'll try this out! If my phone decides to take pictures correctly I'll show ya the outcome :)

Good luck, one day I might measure what I chuck in and edit it.

I don't believe much in measuring either, if I continue to post recipes they're rough guesses on the amount. Thru out my training they often told us that measuring wasn't required unless your baking, measuring was just guess work in culinary.

This is more of a snack then meal recipe, but it's my summer time favorite :) I found it online a few years ago and I make it once a week at least :)

2 apples
1 orange
1 lemon

juice the lemon and the orange, core and slice the apples and put it all in gallon bag or other Tupperware. Leave it in the fridge for an hour or more and enjoy on a hot day.

The other recipees sound great, I'll have to try them out!

I cook with my heart, so no different to previous posters re measurements.

My favourite lamb chops for grilling.

You basically marinade the lamb chops overnight in oyster sauce, soy, and chopped garlic. Then grill on the barbie. Yum and super easy.

Fantastic thread. I love cooking but am not great. A family favourite to go with a roast dinner is "Suet Pudding", although we don't make it with suet. It turns out like a cross between cake and bread and is wonderful at soaking up gravy - yes, not healthy, but tastes great.

270g self raising flour
40g margarine (cut into small cubes / pieces)
40g lard (cut into small cubes / pieces)
1 egg (beaten)
bit of warm water

1) Measure the flour

2) Add the margarine and lard, and work the lot between your fingers until the consistancy is like breadcrumbs.

3) Mix in the egg

4) Add water bit by bit as needed to turn the whole mixture into a wetish dough (not too wet)

5) Put the mixture in a small loaf tin and bake on gas mark 5/6 for about 30 minutes.

6) Serves with the roast and make sure to spoon plenty of gravy over it :)

Some great recipes here!

shereaper - my family does that on a weekly basis.

Escapedgoblin - your recipe sounds great! I'm not much of a baker tho so I'll have to convert the measurements and give it a try when I have more income for the products.

Daphne - my family isn't crazy about lamb.. Only my mother and I like it.. Guess it's a regional thing.

Anyways i I use to cut up a rack and trim it of the fat and sautee them... Then let them sit in a glaze for more flavor.

Heres a a basic one for chicken or vegetables - I wouldn't suggest it with any beef or seafood as the flavor profile is probably disgusting...

But if you trim your chicken of fat or cut down your vegetables place them in a ziplock or other container and add a bit of honey and lemon juice to marinate them in... Then sautee or grill them they turn out amazing!

Looking for something to do with all those fruits that are going over ripe? Here's a pretty simple recipe for all those looking to utilize and eat lighter for the summer.

cut up your fruit (probably not a good time to try experimenting with multiple types.. You want probably medium size cuts.

Add them ti a sauce pan with just a teaspoon or less of sugar/splenda to sweeten and 1/4-1/2 cup of water. Heat over medium heat and let sit stirring occassionally. Taste your mixture and see if the fruit taste is in the water...

remove from heat and strain - add 1/2 cup wine vinegar mix and chill...

Your very own fruit vinegerette to add to your salads.

in school we were drilled to utilize every product for what it was... If a pear had bruises and couldn't be served we'd make a sauce or dressing with it... If an orange was overly ripe we'd use the juice and the zest.

Mix four counts of Sailor Jerry Rum with one count of Coca Cola Classic.

Serve in pint glass with 1/4 ice.

Garnish with frilly toothpick umbrella thingy if you'd like to be fancy.

Extend pinky before consuming.

Axelle [1702059]

(partly quoted)
in school we were drilled to utilize every product for what it was... If a pear had bruises and couldn't be served we'd make a sauce or dressing with it... If an orange was overly ripe we'd use the juice and the zest.

Nice principle. Far too much food the world over is needless thrown away.

I have lots of recipes but can't bring an exact one to mind! Ha, problems with being a chef!



Great Cocktail recipe though, variation of a Strawberry Daiquiri - Great for those hot days where you want to drink, but also cool down! Plus, if you can make these right, the ladies love them ;)

So you will need!

1. Several large handfuls of strawberries cut into quarters!
2. One bag of ice, or lots of ice cubes!
3. Bacardi white Rum, or some other brand if you prefer!
4. Four to Six limes ( depends how many you're making )
5. Strawberry Grenadine / Strawberry Sugar Syrup ( for sweetening )

So, step one add a handful of ice to a blender / Food processor.
Step two, add a handful of Strawberries
Step three, in equal quantities add the grenadine and rum, usually 25ml of each is enough!
Step four, add a squeeze of half a lime for every glass of cocktail, this makes 2 at a time! So one lime!

Step five, blitz! It should resemble a slush texture!

Serve in chilled glasses, if its for a party run the rim of the glass in a plate of water and then turn in sugar, add to the freezer for 30 mins. The sugar will stick to the glass and form a nice look, add a strawberry cut in half and a slice of lime to the rim of the glass and serve!

Its honestly gorgeous, and you get quite drunk if you drink enough, you don't really notice them going down! We managed to finish a litre bottle of rum in around an hour last weekend!

Let me know how you get on!

Jamie

oathy [130997]

Mix four counts of Sailor Jerry Rum with one count of Coca Cola Classic.

Serve in pint glass with 1/4 ice.

Garnish with frilly toothpick umbrella thingy if you'd like to be fancy.

Extend pinky before consuming.

Very classy Oathy!

1 package of bacon
2 packages of dried/powdered ranch mix
6 boneless pork chops
1 red onion
chopped chives

Heat some bacon grease in a large skillet. either saved or cook some bacon (personally I don't save bacon grease)
dip pork chops in water then coat them with the ranch mix
cook in the bacon grease
chop the onion and render in the same pan.
top cooked pork chops with rendered onions and chives.
serve with roasted red potatoes or your favorite stuffing and steamed vegetable (I prefer broccoli)

OHHH tolshortee I think my family will love that one.

I got a cocktail recipie or hundred up my sleave...

Rasperetto

25m Chambord
25m Amaretto
50m Half and half
Dash Grenadine

Shake first 3 ingredients over ice
Strain over crushed ice in to a hurricane glass
Drizzle grenadine over the top
Garnish with Fresh raspberry


Tastes like a macdonalds raspberry milkshake

Might have to try that. I don't drink to often as the addiction is blood deep in my family but when I do I go for sweet and fruity rather than strong and pungent.

anyone have any good Mexican recipes? Love Mexican food however I struggle a bit with it..

This isn't mexican, but it's Chinese. My girlfriend cooks it for us sometimes.

You need one aubergine (egg plant for Americans) per person, cucumber shaped ones, not spherical
A load of beef or pork mince
Chinese 5 spice
Soy sauce
Sliced chilis
Lemon

Marinade your mince for a little time in the soy sauce, chili and 5 spice. Add the marinade to taste, we eat a lot of spicy food and I'm not the biggest fan of 5 spice so we tend to go heavy on the chilies and light on the powder. Fry it on a low heat so that you brown it off a little, it doesn't need to be cooked all the way through. Slice the aubergines down the middle length ways and stuff the mince meat inside. Cook (in a frying or you can use an oven I guess- we don't have an oven cause China's all about the pans) until the aubergines are nice and edible, the juices from inside will keep the meat moist so it won't go dry because of cooking it for too long. Add a sprinkle of lemon juice right at the end.

These are perfect to serve as a light(ish) lunch, on their own or can be served with rice and vegetables for a big dinner.

They're always a favourite in our household.

I'll come back and tell you some other Chinese dishes if there's an interest for them... I can cook basic English food but my girlfriend's a wizard when it comes to cooking. She says it's all boring food that they always eat but it tastes insanely good to me.