miss_s_b: (Mood: Brain Hurts)
[personal profile] miss_s_b
I went to the Visit Wakefield Wakey Tweetup last night and am a teeny bit delicate. If you have a hangover, you need protein and you need vitamins. Therefore Eggs In Purgatory is the way to go. Nigella's original version is here for those who want to compare and contrast.

My version under the cut )

I hope you enjoyed this trip through my hungover cooking abilities. The breakfast really was very good.
miss_s_b: (Mood: Smug)
[personal profile] miss_s_b
For various reasons I ended up with an unexpected bunch of asparagus today. I also had a migraine and very little motivation to cook anything complicated, so Hollandaise Sauce was right out (which is a shame because asparagus with Hollandaise sauce is of of the yummiest things in the world). This is what I did:

Recipe under the cut )

I expect this could also be a side dish for a sunday dinner or similar, but I quite like it as a light lunch. You could add a poached egg if you need a bit more protein; being all migrainey I just wanted vitamins today.
miss_s_b: (Mood: Progtastic!)
[personal profile] miss_s_b
I'm going to eat some nachos man
(click image for a much bigger version in which you can actually see how garlicky I like my salsa because you can see all the motes of garlic in it)

If there's one thing I can't bear it's guacamole. Luckily, if you're having nachos you can substitute Other Things for the traditional guacamole; this is one of my solutions.

Recipes below the cut )

Any leftover salsa and/or hummus can happily be stored for future use in Jars. They want to be kept in the fridge and used within 3 days.
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
I see your generic cheese on toast, and raise you my take on this, from the Grauniad.

1 tsp English mustard powder
3 tbsp stout
30g butter
2 egg yolks
(Alternatively use milk rather than the eggs and butter)
Worcestershire sauce, to taste
175g Mature Cheddar cheese, grated
2 slices good quality wholemeal granary bread

1. Mix the mustard powder with a little stout in the bottom of a small pan to make a paste, then stir in the rest of the stout and milk and add the butter (or milk if you're using it) and about 1 tsp Worcestershire sauce – you can always add more later if you like. Heat gently until the butter has melted.

2. Tip in the cheese and stir to melt, but do not let the mixture boil. Once smooth, taste for seasoning, then take off the heat and allow to cool until just slightly warm, being careful it doesn't solidify.

3. Pre-heat the grill to medium-high, and toast the bread on both sides. If using egg yolk, beat this into the warm cheese until smooth, and then spoon on to the toast and cook until bubbling and golden. Serve immediately.

My variant on the standard cheese on toast is also somewhat different-

Take your toast and thinly spread it with chutney. You could use Branston's I suppose, but I much prefer some of Fwuffydragon's Green Tomato Chutney, that's been allowed to mature for a year or so. Place a couple of slabs of Extra Mature Cheddaar on top, and melt. Because I'm a godless heathen I usually put it in the microwave, because its quick, the ignition button on the cooker doesn't work, and I'm always running out of matches. Serve immediately, but watch your mouth- the chutney usually comes out at a temperature just below that of magma.
missdiane: (Baby nom nom cupcake)
[personal profile] missdiane
Grilled cheese sandwich vs. toasted cheese sandwich - you'll have to let me know if there's any difference in technique since it's pretty much referred to as "grilled cheese" here. But this isn't the standard white bread/American cheese concoction here. Not that there's anything wrong with that - an old fashioned grilled cheese with a side of cream of tomato soup makes for happy memories.  I had to go with the cheese that I had on hand so it was a bit experimental here:

This ain't ya mama's grilled cheese )
davegodfrey: South Park Me. (Default)
[personal profile] davegodfrey
Mmm cheese. Tasty, tasty cheese.

Your mission, should you choose to accept it, is to make something with cheese. Or, if you feel up to it, make the cheese.
miss_s_b: (Fangirling: Beer!)
[personal profile] miss_s_b
Ended up using the squash with a healthy roast dinner:

Healthy Roast Dinner

That's pork roasted in cider (with crackling om nom nom), beetroot likewise roasted in cider round the pork, cauliflower & leek in cheese sauce, mixed variety steamed carrots, potatoes roasted in goose fat... and mashed butternut squash. So, you know, the squash wasn't really central to the meal, but it WAS yummy, and very easy to prepare once the ballache of peeling it was over. I steamed it till tender and then mashed it with a bit of butter. That's it.

My cheese sauce recipe, btw, is a thing of beauty and a joy forever. Ingredients in the order of adding to the pan:

One small onion, finely chopped and gently fried in butter till clear.
A pint of milk.
A garlic cube.
A teaspoonful of wholegrain mustard.
Some cornflour to thicken.
And once it's thickened, lots of cheeeeeeeeeeeese.
miss_s_b: (Innuendo: Ogg)
[personal profile] miss_s_b
I suspect all of these were about as Italian as a fourth generation New Yorker, but like that fourth generation New Yorker I choose to call them Italian anyway ;) The meal consisted of: warm bruscetta with tomatoes, basil and cheese; followed by vegetarian spag bol; followed by Italian-style baked fruit and ice cream.

I just et all that lot, and am fit to asplode, so if there are typos and/or some of this doesn't make sense, blame the food.

pics and recipes under here )
credoimprobus: cheery cartoon chef (cooking nerd)
[personal profile] credoimprobus
Two entirely improvised apple dishes (the nigh-only times I cook from pre-existing recipes is when I'm making something I developed myself in the first place):

Fruit curry )

Apple salad )


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