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Simple but tasty recipes/ dishes

Rupz Avatar
5y, 8m agoPosted 5 years, 8 months ago
Hi people, there was a thread on a few weeks ago about what people are having for dinner or tea (northerners) or supper (posh). This got me thinking about food for obvious reasons and whether people have any good recipies or dishes you would like to share.
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Rupz Avatar
5y, 8m agoPosted 5 years, 8 months ago
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2 Likes #1
Easy Meatballs.

Buy good quality beef sausages preferably with an Italian flavour and a big jar of Ragu or Dolmio.

Peel the skin off the sausages, cut them up and roll them into preferred size 'balls'. Brown them in a pan then stick them in with the sauce and cook for 20 to 30 minutes ( like to stir in a glug of olive oil after 15). Cook some pasta and stir it into the sauce before serving.

You could hand make the meatballs or sauce but it kind of defeats the 'easy' part as the sausages have been pre seasoned and the jar of sauce will have garlic added already.
banned#2
On the sausage front, Jamie Oliver's pregnant jools bolognese is extremely simple and very nice.
1 Like #3
Easy poached egg snack.

Get a cup, preferably something like a small cappuccino cup. Rub a tiny bit of butter or margarine around the inside. Put a teaspoon of boiling water from the kettle in the bottom, crack an egg in it. Lightly cover and microwave for 45 seconds, adjust the time as it cooks very fast and can vary by microwave.

Serve of buttered toast with salt, pepper and I also like a little bit of parmesan for extra flavour.
1 Like #4
I would share recipes, but you'll only go and burn it!! :p
#5
Bread into toaster knife into butter spread on toast then add jam

:p
1 Like #6
home made burgers are nice and relatively healthy if you get some lean mince.

put your mince into mixing bowl, add salt and pepper, finely chopped onions, a couple of beaten eggs and some worcester sauce.

Then make your mix into burger sized patties and cook them in a pan with oil probs 4 or 5 mins on each side depending how you like your meat cooked
#7
numptyj
Bread into toaster knife into butter spread on toast then add jam

:p

Nympty your culinary skills far exceed that of a michellin star chef.... for that we the entire HUKD community salute you sir :)
#8
RosieWoo
I would share recipes, but you'll only go and burn it!! :p

what was one time and my mind was not in the right place.... usually i can cook some mean food
banned#9
Ungreat
Easy Meatballs.

Buy good quality beef sausages preferably with an Italian flavour and a big jar of Ragu or Dolmio.

Peel the skin off the sausages, cut them up and roll them into preferred size 'balls'. Brown them in a pan then stick them in with the sauce and cook for 20 to 30 minutes ( like to stir in a glug of olive oil after 15). Cook some pasta and stir it into the sauce before serving.

You could hand make the meatballs or sauce but it kind of defeats the 'easy' part as the sausages have been pre seasoned and the jar of sauce will have garlic added already.


Ungreat
Easy poached egg snack.

Get a cup, preferably something like a small cappuccino cup. Rub a tiny bit of butter or margarine around the inside. Put a teaspoon of boiling water from the kettle in the bottom, crack an egg in it. Lightly cover and microwave for 45 seconds, adjust the time as it cooks very fast and can vary by microwave.

Serve of buttered toast with salt, pepper and I also like a little bit of parmesan for extra flavour.

I'm guessing you are a student judging by your culinary skills on display above lol
banned 1 Like #10
Beef Stifado
Preparation time: 30 mins / Cooking time: at least 3 hours
Ingredients
The following recipe will feed 6 hungry guests!
• 1.5 Kgs Stewing or chuck steak
• 100g plain flour
• At least 1/2 bottle of good, rich red wine
• 2 Tbsp (30ml) red wine vinegar
• 3 Cloves of garlic, thinly sliced
• 800g baby onions or shallots
• Olive oil for frying
• 1 cinnamon stick, broken in half
• 3 Bay leaves
• 1 tsp ground allspice
• 2 Tbsp tomato puree
• 200ml beef stock (made with oxo / stock cube)
• Salt and freshly ground black pepper
Preheat the oven to 160 deg C / Gas mark 3
Cut your beef into large chunks, the bigger the better, but around 2" is about right. Season the flour with plenty of black pepper and a bit of salt, and coat the chunks of beef. In a fairly hot pan, heat the olive oil and when hot, fry your chunks of beef until sealed on all sides and slighty browned. These can be done in batches of a few at a time if required. Put into a large casserole or a pot with a lid when done.
Add some more oil to the pan and fry the onions (chopped in half if they're too big) over a medium heat until they start to brown - about 5 minutes. Add the garlic and fry for a further minute. Put this into the casserole with the beef. Pour the wine into the pan, add the red wine vinegar, cinnamon, ground allspice and heat until it just begins to boil. Add this to the casserole along with the beef stock and the bayleaves. Stir in the tomato puree.
Put the lid onto your brimming casserole and whack it into the oven. Grab yourself the other half bottle of wine and marinate your throat and stomach in it. Occasionally disturb yourself to give the stifado a stir. It will take at least 3 hours to cook, but 4 will be better and 5 won't hurt it! When it's done, the meat should be very tender and the sauce nice and thick.
Traditionally, this dish is served with crust bread to mop up the gravy, but it's also great with a few veg and my great rosemary potatoes.

Rosemary and Garlic Potatoes
These are great with beef stifado or roast beef or roast lamb and they're dead easy to do!
Preparation time: 15 mins / Cooking time: 1 hour
Ingredients
• Potatoes, peeled, quantities to suit
• A few garlic cloves
• A couple of spriges of fresh rosemary
• Dried rosemary
• Olive oil
Preheat the oven to 160 deg C / Gas mark 3
Cut the peeled potatoes into large thick 'chips' - a couple of inches long and about an inch thick. Bring to the boil in slightly salted water and cook for 5 minutes. Meanwhile, heat a good quantity of olive oil - 5 or 6 tablespoons - in a roasting tray and chop the garlic into thin slices.
Drain the spuds and throw into the roasting tray, along with the garlic, fresh rosemary and a couple of teaspoons of the dried rosemary. You might like to use a bit less dried rosemary if the potatoes are going to be served with a roast and a bit more if they're to go with a mediterranean dish - it's entirely up to you! Give them a good shake round so they get covered in the olive oil and herbs and roast in the oven for about an hour to an hour and a half. You'll know when they're done 'cause they'll be a lovely rich dark brown with caramelised edges!




Edited By: csiman on Mar 29, 2011 12:45
banned#11
Good call CSI, I love stifado, think the recipe I have is fairly similar. For the potato wedges we do them similar but use lemon juice mixed with water and olive oil in the bottom of the tray.
banned 2 Likes #12
OAK SMOKED CHICKEN PASTA IN A PECAN AND PARSLEY PESTO

Finally perfected a Pasta recipe that I had a few years back at a bar.
I only just realised the pesto is actually pecan and parsley rather than pine nut and basil.

Anyway, you get fresh parsley and a hand full of pecans and add a couple of cloves of garlic and extra virgin olive oil, blend up until semi smooth. Add a little salt and pepper.

Cook off some fresh pasta (Tagliatelle or preferably Fettuccine) and drain.

Add two heaped table spoons of soft cheese to the pasta and mix. Then add the pesto and stir further on a low heat. Then cut up the oak smoked chicken into strips and add to the pasta and stir for another few minutes until all is warm.


Gorgeous!
banned#13
Make a normal bolognese a little different by making as you normally would but add chorizo. Cook on low heat for as long as possible.
#14
csiman

I'm guessing you are a student judging by your culinary skills on display above lol


The OP asked for simple so I thought of the simplest 'recipes' I know, granted maybe a little to simple. X)

I've made meatballs and ragu from scratch before along with the usual Lasagne, Moussaka and all the other (frankly lovely) peasant foods but I nicked the first one (mostly) from Jamie Oliver when he did a recipe and used sausages as a shortcut saying as long as they are from a good source they will have been seasoned better than most people would (or something to that effect).

The one I can't seem to get right no matter how much I try is Paella, I have a traditional Paella pan bought as a gift from Spain which I keep oiled in a cupboard but whatever recipes I try just don't taste right. Maybe the missing ingredient is sitting outside at a restaurant in Spain with a chilled lager.
#15
ok, i made some venison a few weeks back and it was awesome..... here goes

heat pan till bloody hot then add butter and throw in the venison leave for a min and keep turning till the inside is cooked, usually takes about 10 - 15 mins (add a bit of finly chopped garlic near the end to add a bit more of that full flavour behaviour.... keep lubing it with butter to make it nice and moist and let it rest for a bit.

Parsnip and potatoe mash

boil both and mash it... add butter or olive oil, pepper, and salt... the parsnip will give the sweetness the venison requires.

red wine or other type jus.....

add red win or some stock to the juices of the venison in the pan. add some honey, herbs and a bit of bbq sauce and reduce...... bang tidy!


Edited By: Rupz on Mar 29, 2011 13:32
#16
ok people, im going to alter the title to include ALL recipies as there are a few people in here who would like to express themselves....and i am a keen to know what people can cook.
#17
numptyj
home made burgers are nice and relatively healthy if you get some lean mince.

put your mince into mixing bowl, add salt and pepper, finely chopped onions, a couple of beaten eggs and some worcester sauce.

Then make your mix into burger sized patties and cook them in a pan with oil probs 4 or 5 mins on each side depending how you like your meat cooked

a bit of bread crumbs would make the burger stick together to stop it from falling apart too.
banned 1 Like #18
something i tried a few weeks back and came out delicious

pork loin steak (quite thick ones)
cover in sage an onion dried stuffing mix
seal for a minute or so each side in a frying pan (so it doesn't all fall off lol)
put in a casserole dish full of gravy and cook in the oven with the lid on on a low heat (I did 2 using gas, not sure what that would be electric) for about 3 hours
and thats it :) serve with whatever you want

Edited By: colinsunderland on Mar 29, 2011 13:35
banned#19
Ungreat
csiman

I'm guessing you are a student judging by your culinary skills on display above lol


The OP asked for simple so I thought of the simplest 'recipes' I know, granted maybe a little to simple. X)

I've made meatballs and ragu from scratch before along with the usual Lasagne, Moussaka and all the other (frankly lovely) peasant foods but I nicked the first one (mostly) from Jamie Oliver when he did a recipe and used sausages as a shortcut saying as long as they are from a good source they will have been seasoned better than most people would (or something to that effect).

The one I can't seem to get right no matter how much I try is Paella, I have a traditional Paella pan bought as a gift from Spain which I keep oiled in a cupboard but whatever recipes I try just don't taste right. Maybe the missing ingredient is sitting outside at a restaurant in Spain with a chilled lager.

Good point! ;)
#20
suprising that there are mainly men on here commenting on there recipies...... whats wrong, dont women cook anymore (i feel a huge rant coming!)
banned 4 Likes #21
Rupz
suprising that there are mainly men on here commenting on there recipies...... whats wrong, dont women cook anymore (i feel a huge rant coming!)

Women bake cup cakes, men cook!
#22
master_chief
Rupz
suprising that there are mainly men on here commenting on there recipies...... whats wrong, dont women cook anymore (i feel a huge rant coming!)

Women bake cup cakes, men cook!


thanks for taking the heat off me lol
#23
Rupz
master_chief
Rupz
suprising that there are mainly men on here commenting on there recipies...... whats wrong, dont women cook anymore (i feel a huge rant coming!)


Women bake cup cakes, men cook!



thanks for taking the heat off me lol


women lost their place in the kitchen, they are much better suited to the basement creating inbred babies! :p
#24
numptyj
Rupz
master_chief
Rupz
suprising that there are mainly men on here commenting on there recipies...... whats wrong, dont women cook anymore (i feel a huge rant coming!)

Women bake cup cakes, men cook!


thanks for taking the heat off me lol

women lost their place in the kitchen, they are much better suited to the basement creating inbred babies! :p


thanks numpty......... have you ever thought about working in politics to resolve the issues in the middle east.... i think its a job well suited for you lol
#25
:) wow its good to see all theese recepies from men :-) im impressed
#26
tasharapley88
:) wow its good to see all theese recepies from men :-) im impressed

still waiting for your recipy :)
banned#27
tasharapley88
:) wow its good to see all theese recepies from men :-) im impressed

well, we are the best cooks in general ;)
#28
csiman
tasharapley88
:) wow its good to see all theese recepies from men :-) im impressed
well, we are the best cooks in general ;)

see post 21 X)
#29
whole chicken in a can

open and eat
#30
localboy
whole chicken in a can

open and eat

pics or your lying X)
#31
Depends on what you want to cook, my issue is I'm too darn lazy to type out a whole recipe unless I think someone may actually use it.

One of my faves is a really nice aubergine/apricot/chickpea tagine, but there are some days when only a huge piece of animal will really do - Jamie's Roast shoulder of lamb is a real winner around here, but my brother also does an incredible leg of lamb. He basically tenderizes it with vinegar, then coats in a mix of chillies, ginger and honey which sounds peculiar but tastes incredible.
#32
zannaz82
Depends on what you want to cook, my issue is I'm too darn lazy to type out a whole recipe unless I think someone may actually use it.

One of my faves is a really nice aubergine/apricot/chickpea tagine, but there are some days when only a huge piece of animal will really do - Jamie's Roast shoulder of lamb is a real winner around here, but my brother also does an incredible leg of lamb. He basically tenderizes it with vinegar, then coats in a mix of chillies, ginger and honey which sounds peculiar but tastes incredible.


I want to try your brother's lamb. Sounds lush. P&P costs?
#33
It is - more so as it's cooked by a man. I'll ask him about P&P just for you <3
#34
dtovey89
zannaz82
Depends on what you want to cook, my issue is I'm too darn lazy to type out a whole recipe unless I think someone may actually use it.

One of my faves is a really nice aubergine/apricot/chickpea tagine, but there are some days when only a huge piece of animal will really do - Jamie's Roast shoulder of lamb is a real winner around here, but my brother also does an incredible leg of lamb. He basically tenderizes it with vinegar, then coats in a mix of chillies, ginger and honey which sounds peculiar but tastes incredible.

I want to try your brother's lamb. Sounds lush. P&P costs?

and people call me perverted

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