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Foodie Thread

I have created my own version of a 'pizza pie/quiche'.

I take a piece of flat bread and put it into a pie dish. On top of that I put diced ham/bacon, salami, cheese, and whatever else I feel like. I then whisk up 4 eggs and pour it over the top and pop it into the oven on about 170C and cook until cooked.

It's an easy, filling, delicious meal that is quick to create.

YUMMO!!
 
Pumpkin Seitan

Yeah, you probably will have a hard time finding a recipe online for this one.

Gluten mix

2 cups gluten
1.5 cups cold water
0.5 cups pumpkin puree
Mix the three ingredients together. Then knead it a little. About a minute. Should have a consistency like brains. This would be a good thing for a Halloween Party.

Broth
6 cups of water
1.5 tablespoons of pumpkin spice
0.5 teaspoons of ground clove.
Mix this altogether in a big pot. A smaller saucepan may seem like enough, but it won't be.

Get the water heated and headed towards a boil. (Should start the water first, then make the mixture).
The gluten mixture, cut up into about 16 to 24 pieces. Place in the warm water. Once the water gets to a boil, put it down to simmer. Be certain to stir it up a bit to keep the spices in solution.

The flavor is mild. Not as present in the beginning, but the spice comes in the second or third bite.

I recommend cooking a batch in a skillet, 0.5 tbsp of oil. Brown it up. Tonight, I added zuccinni and carrots, and 1 tbsp of brown sugar (I'd recommend cutting it down to 0.5 tbsp). Covered and let simmer a bit to cook the zuccini and carrots. Came out very well.
 
My version of chicken cacciatore.

Very simple.

Ingredients:
  • Seasoned flour,
  • roughly diced up chicken thigh fillets (about 750g),
  • 3 cans of peeled tomotoe (I used 2 cans of whole ones and one can of diced ones),
  • about 3/4 cup of olives (whole is better - but if sliced reduce to 1/2 cup),
  • 2 cups of chopped mushrooms,
  • olive oil for frying.
  • a cup of good red wine.
  • rice


Method:
  1. Toss roughly diced up chicken thigh fillets in seasoned flour (Season it with whatever herbs and spices you like).
  2. Heat Olive Oil in a frypan and fry pieces of chicken until a slightly browned.
  3. Toss the cooked chicken, the tomatoes, mushrooms and olives into a large heavy based casserole pot for the stove top.
  4. When you have finished cooking all the chicken in the frypan, heat the pan and pour in the 1/2 red wine to deglaze the plan and pour this into the casserole pot.
  5. add the rest of the red wine to the mixture in the pot.
  6. cook over a low heat for as long as you want. We started ours yesterday for about 3 hours - put it in the fridge and Bilby finished it off today for about another 6 hours.
  7. serve with cooked rice.

We made enough chicken for 4 meals for the two of us - which is good. You could use a crock-pot/slow cooker for this - but it may not stay thick enough.

Enjoy.
 
Anything you want to know about European foods [dry goods and cheeses and oils as well as bakery products] don't hesitate to ask. I sold it to retailers and restaurants for over thirty years.
 
My first attempt in years to make Scotch Eggs. It's a shame that one of them didn't seal correctly.

1384021_10204286274895626_543878249260018217_n.jpg
 
I tried to make this..... and OOPS. It looks like a bit of a mess. The white bit is all at the top and the jello squares are sort of mushed together at the bottom.

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Sadly, I didn't take photos, but I made white bread (the big hit), sunflower 8-grain bread (I've got that down now), corn bread (also a hit, but disturbingly easy to make, so I didn't want to take any credit for it), pumpkin seitan with butternut squash (hit among the vegetarians). As sides, I made citrus butter (1/2 cup heavy cream and 1 tbsp orange marmalade) and a first attempt at a savory herb butter (1/2 cup heavy cream and ~2 tsp to 1 tbsp of thyme). Whip it with an electric mixer together (not the two recipes at the same time obviously) in a two cup pyrex measuring cup. The herb butter whipped together very quickly. Be careful right when it transitions from whipped cream to butter... it gets splashy.

Might make biscotti this weekend.
Potoooooooo said:
I am planing on making this, how much olive oil should I add?
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What is the deal with people and wanting to put sea salt on everything? I wanted to kick the inventor of sea salt covered caramels and sea salt covered chocolate cupcakes in the shins!

Sea salt on ice cream?! The salt may make you notice the creaminess a bit more, but at the price of large ill tasting granules of salt being in the ice cream! I just don't see it... and I invented the inverted manicotti.
 
LceUy8S.jpg


I devoured the salmon.

Cooked it in a convection oven at 375 degrees for about 30 minutes.
 
angelo said:
GenesisNemesis said:
LceUy8S.jpg


I devoured the salmon.

Cooked it in a convection oven at 375 degrees for about 30 minutes.
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Way over cooked! Where's the pinkness?
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Was fine for me. Very moist. Also, those were leftovers. I'm not sure how much that factors into the lack of pinkness, but there was pinkness when it came out of the convection oven initially.
 
^^ Very nice fish, but a little too rich. I much prefer barramundi fillet with skin on cooked the same way, or better still, grilled! :p
 
angelo said:
^^ Very nice fish, but a little too rich. I much prefer barramundi fillet with skin on cooked the same way, or better still, grilled! :p
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Basa Fillet placed into a pyrex baking dish, with lemon juice squeezed over it with a dollop of sweet chilli sauce and butter. Cook for about 15 minutes in a hot oven.. lovely.

Basa is a good everyday fish and about 1/4 the cost of barramundi.

TBH I will not eat Barramundi unless it is grilled and served at the Sunset Tavern at Karumba. They pride themselves on catching the barra each and every day.
 
Some people refuse to knowingly eat basa because of it's origins in the Mekong Delta river in Vietnam which is one of the most polluted rivers in the world. Anyone who eats fish & chips has more than likely eaten basa as it's the cheapest fish fillets around.
 
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