Tonight I cooked..........

I do like pasta. Can I give yer a tip, take it or leave it as you see fit...........xmas time I grab about half a dozen bottles of gluhwein and every time I cook up spagbol I put a good cup full of gluhwein in the sauce. Kids complain if I don't put a cup full in the chilli con carne too.
I don't often have wine in the house, it's a fruit based drink for ladies, but if I did happen to have some I'd certainly use it.
Do you do a distance learning course??
12 lessons or the intensive week course?
 
I made my first Bread Pudding last night. Not bad for a first effort, and only slightly burnt around the edges. To be honest I was surprised it was alright as at one point I had a bowl of what can only be described as bread mache.
 
Use gingerbread next time with marmalade spread on it, handful of raisins and a sprinkling of cinnamon. Chuck in a few slivers of pickled ginger too if you like. Usual egg, milk and sugar beaten and poured over it all then a sprinkling of brown sugar before going in the oven.
 
I don't often have wine in the house, it's a fruit based drink for ladies, but if I did happen to have some I'd certainly use it.

12 lessons or the intensive week course?
Beer is acceptable in chilli, more than in many cases. Saw my first chilli cook off outside the PX in JHQ and more than a few were using beer as their secret ingredient. See the same over here too in many cases.
 
Use gingerbread next time with marmalade spread on it, handful of raisins and a sprinkling of cinnamon. Chuck in a few slivers of pickled ginger too if you like. Usual egg, milk and sugar beaten and poured over it all then a sprinkling of brown sugar before going in the oven.
That's more like a bread and butter pudding. A bread pudding is just bread soaked overnight then squeezed dry mixed with raisins and mixed spice, then spread into a pan butter dropped on top then in the oven for a couple of hours.
 

Joker62

ADC
Book Reviewer
Use gingerbread next time with marmalade spread on it, handful of raisins and a sprinkling of cinnamon. Chuck in a few slivers of pickled ginger too if you like. Usual egg, milk and sugar beaten and poured over it all then a sprinkling of brown sugar before going in the oven.
That's for bread and butter pudding, bread pudding is something totally different.
Bread pudding
 
Ah, gottit! Must say, I prefer the bread and butter pud. Bread pud sounds a bit dry. Assumption being a shed load of custard will fix anything.
 

Joker62

ADC
Book Reviewer
Ah, gottit! Must say, I prefer the bread and butter pud. Bread pud sounds a bit dry. Assumption being a shed load of custard will fix anything.
Try it, it's lush. Crispy on the outside, moist on the inside.
 
Try a couple of teaspoons of gravy browning (caramel ) in it...... gives a lovely deep brown colour .
A couple of teaspoons ?
If it's the same stuff I use then about 1/4 of a teaspoon can turn a pint of white sauce to a dark brown colour.
 
Try this as well....... I'm certain the recipe originated in Naples, then crossed the Atlantic to the US .

Pasta Patatas e Provelo

3 spring onions, or 1 small onion, chopped fine

3 tbsp decent olive oil (doesn't need to be extra virgin, can overpower the dish)

2 slices smoked bacon

Around 7ozs 1/2" chunked potato

7oz short pasta shapes (Tradition says it must be 3 or 4 different shapes if you have them)

5oz smoked provelone cheese (very difficult to get, so I use a ball of mozarella and some grated parmesan)

5 cherry tomatoes, quartered

2 cloves of garlic

1 pot of vegetable stock in a mug of water and a glass of white wine

Gently fry the garlic and potatoes for 10 minutes, while bringing the stock to simmer, (it goes really well with a part baked ciabatta put in a hot oven at the same time)

Add the bacon and onion to the potatoes, upping the heat till it starts to cook, stirring to prevent sticking, then back to simmer.

At the same time, add the pasta to the stock, bring back to the boil, then down to simmer, check the bread, should be about ready.

In 5- 10 minutes, it should all be ready, the potato mix should be tender, the pasta tender and slightly soupy, add more boiling water if needed, but do not drain.

Finely slice the mozzarella, add the cheese and potato mix to the pasta, stir gently until the cheese has melted through, serve at once with chunks of bread.

Top with a little fresh parsley and basil

Serves 2.

This was poor people's food, now a real favourite, but everyone makes it differently, try it then alter to suit yourself, add chilis etc
 
Try this as well....... I'm certain the recipe originated in Naples, then crossed the Atlantic to the US .

Pasta Patatas e Provelo

3 spring onions, or 1 small onion, chopped fine

3 tbsp decent olive oil (doesn't need to be extra virgin, can overpower the dish)

2 slices smoked bacon

Around 7ozs 1/2" chunked potato

7oz short pasta shapes (Tradition says it must be 3 or 4 different shapes if you have them)

5oz smoked provelone cheese (very difficult to get, so I use a ball of mozarella and some grated parmesan)

5 cherry tomatoes, quartered

2 cloves of garlic

1 pot of vegetable stock in a mug of water and a glass of white wine

Gently fry the garlic and potatoes for 10 minutes, while bringing the stock to simmer, (it goes really well with a part baked ciabatta put in a hot oven at the same time)

Add the bacon and onion to the potatoes, upping the heat till it starts to cook, stirring to prevent sticking, then back to simmer.

At the same time, add the pasta to the stock, bring back to the boil, then down to simmer, check the bread, should be about ready.

In 5- 10 minutes, it should all be ready, the potato mix should be tender, the pasta tender and slightly soupy, add more boiling water if needed, but do not drain.

Finely slice the mozzarella, add the cheese and potato mix to the pasta, stir gently until the cheese has melted through, serve at once with chunks of bread.

Top with a little fresh parsley and basil

Serves 2.

This was poor people's food, now a real favourite, but everyone makes it differently, try it then alter to suit yourself, add chilis etc
Why not start a recipe thread seeing as you don't actually cook anything.
 

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