SF Cookbook Thread

..this is a Filipino Classic..

Adobo

What you need
2 lbs/900g pork loin, cut into 2 inch cubes
2/3 cup soy sauce
2/3 cup vinegar
10 cloves of garlic, peeled and crushed
1 tsp crushed black peppercorns
1 onion, peeled and quartered
1 bay leaf
1/2 tsp sugar, or to taste

Now the cooking
1 Place all the ingredients in the pot, and mix well. Use a 4 ½ qt. cooking pot
2 Cover and bring to a boil over medium high heat. Stir occasionally to make sure the meat doesn’t stick to the bottom.
3 Reduce heat to medium low and simmer, stirring occasionally. Cook for 30-45 minutes, or until there is very little liquid left in the pan.

..and then you can eat and enjoy it..it is just a few steps and few ingredients (mostly just seasonings..)..you can use chicken (any part), beef, squid instead of pork..

:bunny:

A recipe I want to share!!
Hey everyone, I cooked this simple recipe yesterday but had invented it when I was living with my boyfriend one day by accident 'cos we ran out of ingredients. It is going to sound so simple but it is my favourite meal ever, I'd eat it everyday if it wasn't so fattening, bear with me, I'm not very great with the grams etc... so here goes

A bag of baby potatoes
Fajita spice mix (The BBQ mix that comes with Old El Paso Fajita mix-you can buy it separately)
shredded cheddar cheese


1. Pre heat oven at 200 degrees celcious Boil the baby potatoes for around 10-15 minutes on medium heat in a medium sized saucepan.
2. Remove the potatoes from the pot, (they should be soft but not breakable) cut them into slices and spread the Fajita spice mix all over potatoes along with sprinkles of water.
3. Spread cheddar all over the potatoes, about 200mg, and put on a roasting tray and place in oven for about 10 minutes.
4. Test and taste or if you wan't the ''burnt cheddar taste'' cook for 5 mins longer!
5. Serve and use salt and pepper to taste!

I know this is a very simple recipe but oh my it is amazing.

Cider Chicken and Ham Pie in Cheddar Sauce:

Serves 4 - 6 (depending on serving size)

• 4 chicken breasts - whole, with skin ON
• Small bacon leg or similar sized ham (I usually use leftover ham)
• 500ml Dry Apple Cider (The alcoholic kind - I am told in the US Cider is not always alcohol??)
• 500ml Milk
• 30g Butter
• 30g Plain Flour
• Boiling water (to add to sauce until happy with texture)
• 100g grated/shreded mature cheddar
• Puff Pastry Sheet (if you want to make your own, knock yourself out, but imo life is WAY too short to make your own puff pastry)

Method:

1. Slow roast the ham (time will depend on your ham size and what you are cooking it in - as I say, I usually use leftovers. If you are in the UK you can pick up a bacon leg already cooked in ASDA or Co-op.
2. Put the chicken in a pan, cover in the cider and heat until the cider is bubbling some but not boiling. Cook the chicken at a low simmering heat for 15 - 20 minutes (if the breasts are larger sized, go for the higher end of the time)
3. Remove the chicken and put on a plate covered with a sheet of kitchen paper to drain. Bring the cider to the boil and continue to boil the cider until it is reduced to a thick sauce-like consistency. WATCH it or it will suddenly burn away.
4. Heat the Oven to 200c/390f
5. Put the milk in a pan (pot) and bring to the boil. Add the butter and stir until melted. Add the flour (best way is via a sieve a little at a time) and beat in with a balloon whisk so it is smooth. Continue to heat the sauce until it thickens. Add the cider sauce and stir in. Add the cheese and stir in vigorously until it is melted and the sauce is smooth. If it thickens too much, thin it out with a little boiling water.
6. Remove the skin from the chicken and discard. Tear the chicken and ham into large chunks and put into an oven proof dish (ideally with a lip). Pour the sauce over the top - the sauce should be thin enough to pour smoothly, not need spooning.
7. Cut a sheet of puff pastry and cover the top of your pie. Pinch the sides and snip three or four holes in the top to let out the steam.
8. Put in the pre-heated oven and cook for 30 minutes or until the crust is golden brown.
9. Eat. Enjoy. Do not think about the calories!

You can also chuck slicked leeks and button mushrooms in it if you want. If you like more/less sauce, that is fine too - just adjust quantities according to preference (I am not a fan of too much sauce).

This is one of my favourites. This is my recipe.

Twice baked jacket potatoes

Ingredients

4 large baked potatoes

1/2 cup shredded cheddar

butter

vegetable oil

sea salt

pepper (optional)

Directions

1.pre- heat the oven to 200 degrees celcius.

2. wash the potatoes, dry then prick the potatoes with a fork several times, spread vegetable oil on the potatoes and sprinkle sea salt on them.

3. place potatoes in the oven and leave to cook for 1 hour to 1 and a half (until fluffy on the inside, squeeze to check, and crispy on the outside.

4. Take the potatoes out of the oven and scoop out the potato, make sure to leave a small amount of potatoes in to keep the shell intact.

5. Mix the potato,cheese,butter,salt and pepper is optional to taste. scoop back into the crisp shells.

6. Put the potatoes back into the oven and cook on high heat for 15 minutes.

7. Leave stand for 5 minutes and serve.

Delicious as a main meal or as a side dish.

As requested by the wonderful Freya.

Oven Cooked Tandoori Chicken & Rice

Ingredients

400g Chicken - Cubed
3-4 Tbsp. Oil (I use sunflower)
Fresh: Garlic, Ginger, Chili (Birds Eye chili works well) – You want about 1-inch diameter of Ginger and Chili or a thumbnail but you can add to own taste. As much Garlic as you want 2-4 cloves maybe.
Fresh Coriander
1-2 Tbsp. Natural Yoghurt (or Greek Yoghurt if can’t find natural)
2-3 Tbsp. Patak’s Tandoori Paste - http://www.pataks.co.uk/products/tandoori-paste.aspx - Shouldn’t be too hard to find, sold in all the major supermarkets.

Ground Spices (Put under separate heading as all ground spices are in tsp. - teaspoon measures)

3-4 tsp. Coriander (heaped tsp.)
1 tsp. Salt (or less depending on taste)
½ tsp. Turmeric
¼ tsp. Chili powder (already have fresh chili so don’t have to include)

Cooking

Okay grab a plastic or metallic bowl and put the oil in and then the chicken. You can cut the chicken however you want, but it’s going to be cooked at a low temperature so try to make them cube shaped and not too big. For thickness – half your thumb in size (maybe a bit bigger). Put in the tandoori paste next. It should cover all the chicken. It won’t look like a lot but that will change later.

Chop the fresh garlic, ginger and chili finely and add to bowl. Then chuck in all the ground spices and stir. You can choose to either cook straight away or marinate for an hour or even overnight in the fridge. Obviously, longer you marinate the better it will taste but I’m too lazy (and hungry) for that normally so I just cook straight away. If you decided to marinate you can grab the bowl from the fridge and now add the natural yoghurt and stir again.

Pre-heat a conventional oven to 175. Get an oven tray and cover the bottom with foil. Pour the contents of bowl out onto the tray and spread out evenly. You need an extra piece of foil (very important) to cover the top of the oven tray. Cook for 15 minutes. Remove foil and turn over all the chicken and pour some of the oil and juices back on top. Re-cover with the foil and put back in for another 15 mins. Turn chicken over and pour oil/juices over again. Put back in for further 10-15 minutes (this time without the foil covering the top) and it should be done. Add fresh coriander to taste. Chicken should have minimum internal temperature of 165 Fahrenheit (75 Celsius).

You can eat the chicken with whatever you like. Rice, naan, sandwiches, wraps, salad, they all work well. It won't turn out to have a thick curry sauce, it's kind of a quick recipe. I'll write out a chicken curry recipe in full another time. Similar recipe can be made without the tandoori paste – it will taste a bit different and turn out yellow instead of red.

Chocolate Strawberry Oreo Tart - For Alison:

You will need:

• A loose bottom tart tin (like the type you would put a quiche in - you remove the tart/quiche buy pushing up the bottom) that is 23cm diameter or as near as you can get. (20cm square if you are using a square one)
• 32 Oreo Cookies (regular not double stuffed)
• 1/2 Cup (110g) butter, melted (take care not to boil it)
• 200g Milk Chocolate
• 100g Bittersweet chocolate
• 200ml heavy cream (apparently this is 0.8 cups - we do not use cups - this cup thing is weird!)
• Strawberries
• Chopped nuts of your favourite variety

Method:

1. Use a blender if you have one to whiz the oreos into fine crumbs, If you don't have a blender, you are going to need some time with a rolling pin and a plastic bag bashing those suckers.
2. Mix the melted butter into the oreos until completely combined and you have a sticky oreo crust
3. Press the crust into the tart tin until it covers the bottom and sides, forming a pie crust - this needs to be pressed in tightly with a spoon or similar so it doesn't break apart when you cut it.
4. Put the tart tin crust into the freezer for a couple of hours.
5. Just before it is ready to come out, melt the chocolate together and warm the cream (DO NOT BOIL!)
6. Mix the melted chocolate with the warm cream until completely combined
7. Pour into the chilled tart tray
8. Stud with strawberries - make a nice pattern
9. Sprinkle over the chopped nuts
10. Put it in the fridge for 3 - 4 hours or until ready to serve

When you are ready to serve it - push up the bottom of the tin gently to "pop" it out. Chop it into the required number of pieces. Eat and enjoy

Does anyone have good egg recipes? Like, for a diet. Any good omelettes or anything really.

I have omelettes with green or red peppers, ham, tomato and cheese. Can add onions or chili as well. Sometimes I substitute salad tomatoes for cherry or plum tomatoes.
I normally do scrambled eggs on toast or scrambled eggs with beans, or both if I'm really hungry
I have fried eggs with gammon (or ham) and chips
Boiled eggs are good with just a bit of salt and pepper or if you want to revisit childhood you can do soft boiled eggs with dipping soldiers (sliced toast)
Eggy bread is nice too. You can have it sweet with sugar or salted. And if you like heat you can add chili powder to the salted version
And then there is poached, which I'm not a big fan of because it makes a great big mess in my pan :P

Let me know if any of those take your fancy and I can write out the recipe for you. I tend to go with the omelette or boiled egg with salt/pepper if I'm eating healthily. But all are pretty good calorie wise if the portions are right.

ALL of those take my fancy haha.
I often have boiled eggs with soldiers (wholemeal bread).
Often have scrambled eggs on their own as a snack.

What do you think about adding paprika to scrambled eggs with salt? (i love salt, couldn't live without it), i bought paprika today.

For some strange reason I only like tomato when it's in a toastie or a blt. Wouldn't like it with eggs.

Yeah I guess that could work! I don't really do much with my eggs except for a bit of salt and pepper but I'll give the paprika a try. My salt intake is low so sometimes I eat foods without if I'm too lazy to open up the cupboard :lol:

Anyway, if you want any of those recipes let me know but it's pretty straight forward so I'm sure you'll get it. If you're feeling adventurous crack open a few eggs in a pan, chuck in some spices, stir as you go along and see what you end up with

Cool!! ^^ What about hard boiled eggs, I love them, do you have any good recipes for them as sandwich fillers?! That would be great but is fine if you don't

yup this is fine dining at its best

How about deviled eggs Petal. Have you ever heard of them. Hard boil the eggs. Shell them, cut them in half length wise and remove the yolk. Mix the yolk with things like mayoniase, a little mustard, onion powder, garlic salt or whatever else sounds good to you. Put a spoonful in the hole you left in each half of the hard boiled egg white. Sprinkle with paprika. Very good. I think its the little bit of mustard that make mine stand out.

I'm not Moroccan, but here's a great recipe. Like the absolute best. Like practically orgasmic. (and the tumeric helps with depression)
http://www.bbcgoodfood.com/recipes/2468641/moroccan-chicken-onepot
I always substitute cherries for dried apricot.

I feel like the cookbook needs some new recipes! I love reading recipes from members so I am going to randomly tag some people to start the ball rolling again. Simple or complicated - healthy or not - doesn't matter. Just food you like @Innocent Forever @Clair @walkerbait95 @Rockclimbinggirl @WatchingPlanesFlyBy @JacsMom @cgh0991 @Angel368 @Kira75 @Kiwi2016

Be back soon

Alas...I am spoiled my husband does all the cooking so am bereft of recipes but love to read them and share with him as inspiration...so hope many respond...

Hi @Freya ,

I promised to return with a recipe for the Cookbook, so here's one of my faves. The beauty of it is that it only takes about five mins to knock together and requires no cooking. So here goes:

You need 125 grams crumbled digestive or shortcake biscuits, 75 grams soft butter, 300 grams cream cheese, 60 grams icing sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon juice, 250 millilitres double cream, 1 x 284 grams jar black cherry spread.

Just blitz the biscuits in the food processor until crumbed, then add the butter and zap again till the mixture clumps. Press into a 20cm / 8 inch dish pressing a little up the sides. Beat together the cream cheese, icing sugar, vanilla extract and lemon juice in a bowl , then lightly whip the double cream, and then fold it into the cream cheese mixture. Spoon this mixture on top of the biscuit base and smooth with a spatula.

Put it in the fridge for a couple of hours or longer, then spread the black cherry over the top.

I said leave it in the fridge for a few hours, but nobody in my family can ever wait that long! It's irresistible, and if I'm feeling especially in need of indulging myself in a guilty pleasure, smothering a large slice with more whipped cream and a handful of choc chips on top does the business.

Yummmmmm that looks amazing - thanks @Clair

There is an SF cookbook thread??????
I need recipes for recipe cards that I am making (or supposedly) for a friend - writing and scrapbooking. Looking forward to going through this!
You looking for mains/snacks?