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>> | No. 9544
9544
|
>> | No. 9545
9545
heartacheauberginecake.png Heartache aubergine cake from Harry Eastwood's "Red Velvet Chocolate Heartache: The ultimate feel-good book of natural cakes that taste naughty". |
>> | No. 9546
9546
recipe.jpg I've appended my britfa.gs cookbook to this JPG, including the ever-popular cake in a mug. Open it in a text editor and look near the end. |
>> | No. 9578
9578
Serves 2 hungry people or 3 probably it depends. |
>> | No. 9579
9579
>>9578 |
>> | No. 9580
9580
Easy and Tasty Stir-fries: |
>> | No. 9581
9581
Biscuit.jpg Ingredients: |
>> | No. 9586
9586
Untitled.jpg Any veggies on britfa.gs? |
>> | No. 9592
9592
Here's a recipe I made up today, for spanish style chicken type thingy. Actually only looked at this thread now and it's fairly similar to >>9586. |
>> | No. 9593
9593
>>9592 |
>> | No. 9630
9630
Grandads home made pea soup. |
>> | No. 9637
9637
>>9586 |
>> | No. 9656
9656
>>9637 |
>> | No. 9670
9670
1 x Can of sardines (I prefer in tomato sauce) |
>> | No. 9671
9671
1 x Pasta of your choice (I prefer shells) |
>> | No. 9698
9698
>>9670 |
>> | No. 9739
9739
>>9656 |
>> | No. 9740
9740
1. Slice five cloves of garlic as thinly as possible, then cook at 100 for about three hours - you want to be able to grind it to a powder with a pestle and mortar. Or use garlic powder. |
>> | No. 10018
10018
Baked hare with sweet sauce |
>> | No. 10334
10334
Mediterranean Chicken |
>> | No. 10376
10376
Main ingredients: half a kg of diced beef, a tin of red kidney beans in water. Bit of red wine. |
>> | No. 10383
10383
Inverse cheese on toast. The recipe is from a YouTube video, but I lost the link |
>> | No. 10387
10387
Pack of Rolos |
>> | No. 10421
10421
You'll need: |
>> | No. 10475
10475
What you need: |
>> | No. 10476
10476
Put some tomato puree and grated cheese on some buttered toast for an instant pizza. |
>> | No. 10477
10477
5667691089_3b3b3433b6_z[1].jpg >>10476 |
>> | No. 10520
10520
- Grind 2 tablespoons of chopped garlic with a tablespoon of chopped coriander and half a teaspoon of black pepper. |
>> | No. 10521
10521
- Go to Tesco* and buy 375g of 'wholefood soya mince', which presently costs £1.89. |
>> | No. 10527
10527
>>10521 |
>> | No. 10529
10529
>>10527 |
>> | No. 10534
10534
042_5051140112042_IDShot_225x225.jpg >>10527 |
>> | No. 10590
10590
IMAG0802.jpg I highly recommend this glamorgan sausage recipe: |
>> | No. 10627
10627
I made a cheese sauce to go on my noodles. The sauce was some milk brought to simmering with a small handful of salt, pepper and a crushed clove of garlic, then bavarian smoked cheese stirred in until it melted. Into that I added some streaky bacon I had cooked previously and cut into pieces about 2cmx2cm, as well as a large flat mushroom (diced) which had cooked with the bacon, the bacon fat resting on top of the mushroom as it cooked so it melted in. |
>> | No. 10628
10628
>I made a cheese sauce to go on my noodles. The sauce was some milk brought to simmering with a small handful of salt, pepper and a crushed clove of garlic, then bavarian smoked cheese stirred in until it melted. |
>> | No. 10629
10629
>>10628 |
>> | No. 10649
10649
download.jpg Best pizza sauce. Ever. |
>> | No. 10819
10819
1kg chicken wings |
>> | No. 10922
10922
herb.png I did a thing where I seared some beef strips (500g? Not sure, something like that.) in unsalted butter with a very light drizzle of red wine* and a teaspoon of ground pepper, then put them aside. Using the same saucepan (so there was still beef dripping in it) and a tad more butter, then add some ground pepper I fried some sliced courgettes (three small ones) for 2 minutes then added a small amount of [Oxo cube in half a pint of boiling water plus the liquid from the raw beef, the rest of the red wine and a little milk** a little less than a pint of liquid total], let that boil off, kept stirring and adding more liquid until the slices were done enough to slide off a fork easily despite being stabbed, then add some ground pepper. Put the courgettes in the same wide dish as the seared beef strips, then add some ground pepper. Your oven should be hot by now too, mine has a setting called "High grill, wide area", not really sure what that means but go for the equivalent, your guess is as good as mine. Put the remaining stock-liquid into the frying pan and bring to the boil, then add some ground pepper. Use a spatula to make sure nothing sticks to the bottom, stir it every now and then. Mix up the beef and courgettes in the wide baking dish thing, then pour the boiled liquid over them, making sure to get everything out of the pan, then sprinkle with some salt and ground pepper. If you have any of that herb that looks like this (image related) chuck some of that in there too. Put this into your oven for five minutes to begin with (any beef or veg that's protruding from the liquid should be going brown) then stir so there's no darkened bits visible. I made enough for about three people, so when that first five minutes is up, now's the time to make enough pasta or spaghetti for three people. Pasta takes about ten minutes, right? So at both five minute interludes, stir the stuff that's in the oven, it should be in there for 15 minutes total if you're keeping up with my maths. You want a nice mixture of stuff that's caramelised and not, without any carbonising. Take it all out, strain the pasta, put it on a hot plate, put the other shit on top of it with plenty of the liquid. Eat it with your mouth, or don't if you'd rather not but I do recommend this last step. Some Parmesan was an interesting addition but not all that important. |
>> | No. 10923
10923
>>10922 |
>> | No. 10950
10950
|
>> | No. 10982
10982
Chipotle Toast |
>> | No. 10995
10995
>>10950 |
>> | No. 10996
10996
>>10995 |
>> | No. 10997
10997
>>10996 |
>> | No. 11003
11003
>>10995 |
>> | No. 11004
11004
Any tips on how to jazz up my crude egg foo yung, i.e. omelette with soy sauce? |
>> | No. 11005
11005
>>11004 |
>> | No. 11006
11006
>>11003 |
>> | No. 11008
11008
Here's what I did tonight, anyway. |
>> | No. 11009
11009
>>10521 |
>> | No. 11010
11010
>>11009 |
>> | No. 11011
11011
>>11010 |
>> | No. 11012
11012
>>11010 |
>> | No. 11013
11013
>>11012 |
>> | No. 11014
11014
>>11010 |
>> | No. 11015
11015
>>11012 |
>> | No. 11016
11016
>>11015 |
>> | No. 11017
11017
>>11015 |
>> | No. 11018
11018
>>11016 |
>> | No. 11019
11019
>>11016 |
>> | No. 11020
11020
smoked_haddock_kedgeree.jpg >>11014 |
>> | No. 11023
11023
Chicken Breast With Mediterranean Onion and Olive Tomato Sauce |
>> | No. 11024
11024
Pasta e Faglioli |
>> | No. 11030
11030
quark.jpg I made a roux this time, possibly. I haven't looked that word up, I just added flour to some hot butter and bacon fat. Close enough. Then chucked sliced garlic to caramelise, followed by about half a pint of milk stirred in, followed by a bunch of cheddar and mozzarella. Stirred that in, then poured it over the macaroni, freshly crisped bacon and some jalapeños. Added a few pinches of freshly ground pepper, put the mixture into three little bowls, grilled them at 200 for three minutes. A pinch of mozzarella on top with a pinch of pepper on top of that for looks, then another three minutes in the grill. |
>> | No. 11031
11031
what.jpg >>11030 |
>> | No. 11067
11067
recipe.png Apologies, the scanner didn't get the very bottom of the recipe. I did this at the library and didn't realize the mistake, til I got home. |
>> | No. 11068
11068
I'd give you a recipe but I think I'm too drunk to cook. |
>> | No. 11069
11069
Last night's dinner. Improvised chicken dish: |
>> | No. 11070
11070
>>11067 |
>> | No. 11142
11142
nutr.png Proper nice turkey burgers |
>> | No. 11144
11144
>>11142 |
>> | No. 11145
11145
>>11144 |
>> | No. 11155
11155
>>11142 |
>> | No. 11157
11157
>>11155 |
>> | No. 11163
11163
>>11157 |
>> | No. 11165
11165
>>11163 |
>> | No. 11166
11166
How To Use Mega Thick Sliced Loafs |
>> | No. 11167
11167
>>11166 |
>> | No. 11168
11168
>>11167 |
>> | No. 11171
11171
>>11166 |
>> | No. 11179
11179
>>11168 |
>> | No. 11180
11180
Despite the fact it's six months old and only has 77+ replies that image still defines. gs for me. |
>> | No. 11181
11181
>>11180 |
>> | No. 11182
11182
>>11181 |
>> | No. 11184
11184
>>11182 |
>> | No. 11186
11186
>>11180 |
>> | No. 11206
11206
Oh my shits, shops run by muslamics are amazing. a kilo of shrimp and a kilo of squid for a tenner. |
>> | No. 11207
11207
>>11206 |
>> | No. 11208
11208
>>11184 |
>> | No. 11209
11209
>>11206 |
>> | No. 11226
11226
I'm having a go at chickpea fries, but I've misread the ingredients so you might want to scale this down unless you're serving to a dozen people. |
>> | No. 11407
11407
IMG_20150515_171130949.jpg Seems like adding cheese when you're doing DIY garlic bread is a great idea. I'm probably going to be ill now but who cares. Some sort of peppered cheddar and mozzarella. |
>> | No. 11414
11414
Cream of Mushroom Soup with Condensed Onions and Shallots |
>> | No. 11927
11927
>Lad, recipes are mostly bollocks. Ignore whatever times are listed because it's completely arbitrary in relation to what you're doing, your cooker is different, the pan is different, even the thickness and size of what you're cooking is different. |
>> | No. 11928
11928
>>10383 |
>> | No. 12078
12078
Super Easy Delicious Risotto |
>> | No. 12079
12079
>>12078 |
>> | No. 12144
12144
This site has easy, cheap, healthy dishes. |
>> | No. 12145
12145
>>12144 |
>> | No. 12211
12211
sticks.jpg Other than now having to dispose of a pan full of hot oil and gunk, making mozzarella sticks is pretty easy. |
>> | No. 12302
12302
Fuck, this was me being desperate, and injured in my right arm. Fuck it was beautiful. |
>> | No. 12303
12303
31J6NSC49QL[1].jpg >>12211 |
>> | No. 12304
12304
5.jpg >>12303 |
>> | No. 12327
12327
JPEG_2.jpg I noticed some sausage meat in a bag in Sainsburies so I made some Scotch Eggs. Well. Auld Alliance eggs (I added mashed French garlic to the meat). Plus finely diced bacon and a couple of jalapeños from the garden. |
>> | No. 12328
12328
>>12327 |
>> | No. 12386
12386
bread.jpg I tried making my own bread but I used a recipe for naan and didn't have the right ingredients so just mostly made it up. It's not bad, a bit dense. I made it into mini bacon and cheese sarnies. |
>> | No. 12387
12387
mousse-new.jpg The best pudding ever:- |
>> | No. 12388
12388
maxresdefault[1].jpg >>12387 |
>> | No. 12389
12389
After a tiny bit of trial and error I think I've cracked the best vegetarian lasagna, if it can be classified as such. |
>> | No. 12430
12430
Step 1 - Remove stalks from a pack of mushrooms. Lightly brush them in oil, crushed garlic and black pepper. The best thing to do with them is to smoke them, which either requires living in the American Midwest, having a barbecue or either experimenting with your grill or burning something in the bottom of a wok (which you've double lined with tinfoil first) whilst having the mushrooms hovering on top on a wire rack with a lid over them. |
>> | No. 13039
13039
>>13038 |
>> | No. 13046
13046
>>13039 |
>> | No. 13059
13059
In one large pot: |
>> | No. 13061
13061
index.jpg Making fruit leather (blended fruit dried out on a tray) is satisfying but I'm bored of doing that. |
>> | No. 13062
13062
>>13059 |
>> | No. 13063
13063
tomato leather.jpg >>13061 |
>> | No. 13065
13065
>>13063 |
>> | No. 13067
13067
>>13065 |
>> | No. 13092
13092
I made some nice burgers today. |
>> | No. 13093
13093
>>13092 |
>> | No. 13109
13109
1571546133406[1].jpg |
>> | No. 13110
13110
>>13109 |
>> | No. 13111
13111
Speghetti from a tin, not from a tin. |
>> | No. 13112
13112
>>13111 |
>> | No. 13113
13113
ham and banana sandwich |
>> | No. 13114
13114
>>13113 |
>> | No. 13115
13115
>>13114 |
>> | No. 13117
13117
>>13114 |
>> | No. 13118
13118
>>13117 |
>> | No. 13123
13123
>>13117 |
>> | No. 13125
13125
|
>> | No. 13126
13126
hot chips dipped in chocolate spread |
>> | No. 13127
13127
fad3ccd3df30279af62034a041b14b3f.jpg >>13126 |
>> | No. 13128
13128
>>13125 |
>> | No. 13144
13144
1 mug milk |
>> | No. 13145
13145
>>13144 |
>> | No. 13146
13146
>>13145 |
>> | No. 13147
13147
>>13146 |
>> | No. 13148
13148
Roast carrots. I can't seem to get them to taste right and its less than a week until Christmas. I've been basing it off: |
>> | No. 13149
13149
>>13148 |
>> | No. 13150
13150
>>13149 |
>> | No. 13151
13151
>>13150 |
>> | No. 13152
13152
>>13151 |
>> | No. 13153
13153
So far in my home made hot sauce experiments, the key seems to be adding liberal quantities of MSG and a little chipotle. Provided the rest of the ingredients don't include anything that clashes horribly with that or each other, it'll be delicious. |
>> | No. 13177
13177
|
>> | No. 13187
13187
mince pie.jpg |
>> | No. 13211
13211
>>13187 |
>> | No. 13237
13237
|
>> | No. 13269
13269
marmite on toasted fruit loaf |
>> | No. 13271
13271
|
>> | No. 13279
13279
I had a go at making flapjacks today. It didn't go very well and wouldn't hold together so I crumbled it up and put it in Greek yogurt. It was delicious. |
>> | No. 13280
13280
>>13279 |
>> | No. 13281
13281
>>13280 |
>> | No. 13292
13292
hqdefault.jpg >>13291 |
>> | No. 13296
13296
Spicy Savory and Sweet Mexican Corn Bowl (Elote) |
>> | No. 13304
13304
Works best with small to mid-size potatoes, cooking times may vary depending on what kind of potatoes you have. |
>> | No. 13322
13322
I've been making tea in the saucepan lately and I find it tastes better, kind of softer. |
>> | No. 13420
13420
>>13322 |
>> | No. 13567
13567
>>13420 |
>> | No. 13804
13804
|
>> | No. 13895
13895
I think I have the sauerkraut method down now. Start by making your own sauerkraut from scratch. Or don't, honestly it tastes the same as the jars and they slice it thinner. It'll save you money at the expensive of time/effort but that's about it. You're not eating it raw so I'm guessing the probiotic benefits are neglible. |
>> | No. 13896
13896
>>13804 |
>> | No. 13897
13897
thinking emoji.png >>13895 |
>> | No. 13920
13920
|
>> | No. 13921
13921
>>13920 |
>> | No. 13922
13922
>>13921 |
>> | No. 13923
13923
>>13920 |
>> | No. 13924
13924
>>13920 |
>> | No. 13925
13925
>>13924 |
>> | No. 13926
13926
>>13925 |
>> | No. 13927
13927
>>13926 |
>> | No. 13971
13971
Finely shred and boil a head cabbage, leave to drain. |
>> | No. 13992
13992
Sprout. Halved, the cut side drizzled with olive oil, salt, pepper then roast for ~15 minutes at ~200 degrees. They're cooked through when they start to look a bit overcooked. |
>> | No. 13993
13993
Sprouts* obviously. |
>> | No. 14031
14031
- Penne, fistful or two. |
>> | No. 14032
14032
>>14031 |
>> | No. 14033
14033
>>14032 |
>> | No. 14034
14034
This is a pulses based dish. Some soaking required. In particular you want green or brown lentils and yellow split peas. Rinse and soak the lot for a couple of hours. |
>> | No. 14042
14042
Porter.jpg 500ml of 4.2% Guinness "Extra Stout" and 2tbsp "raw" apple cider vinegar in a specimen jar. Air-porous lid. |
>> | No. 14101
14101
mother.jpg >>14042 |
>> | No. 14102
14102
shroom.jpg >>14101 |
>> | No. 14103
14103
blender goes brrrrrr.jpg >>14102 |
>> | No. 14104
14104
simmervin.jpg >>14103 |
>> | No. 14105
14105
dry.jpg >>14104 |
>> | No. 14106
14106
mtard.jpg All mixed together. Interesting flavour. It needs at least 24 hours and preferably 8 days to really soak in and the flavours to meld. May need topping up with stout at some point too. |
>> | No. 14293
14293
|
>> | No. 14294
14294
>>14293 |
>> | No. 14377
14377
tomato jerky.jpg More Bloody (Mary) Jerky. This stuff is so good, just the most intense spicy tomato flavour. |
>> | No. 14378
14378
>>14377 |
>> | No. 14379
14379
>>14378 |
>> | No. 14380
14380
>>14377 |
>> | No. 14381
14381
>>14380 |
>> | No. 14382
14382
kwqPQb.png What can I replace the egg with? |
>> | No. 14383
14383
>>14382 |
>> | No. 14384
14384
red gazpacho.jpg Trying a version of the Bloody Jerky that doesn't use any passata, just whole tomatoes. It is far, far too thin a liquid. It's delicious to just drink but not ideal for dehydrating. Next time I'll deseed the tomatoes and just use the flesh. |
>> | No. 14385
14385
I tried to make some sort of Korean beef dish without bothering to look at a recipe. Marinated the thin steak slice strips with gochujang, soy sauce, onion salt, and Maggi liquid seasoning. Thinly sliced radishes, carrot, and spring onion, covered them with plenty of rice wine vinegar and a large amount of shichimi for some spice, and left a few hours to pickle. Steamed white rice, stir fried the beef, served alongside pickled veg. I probably should have used more veg, as I wasn't sure how successful the pickle went, but I can't eat most veg due to pickiness. In a perfect world I would have used a side of kimchi, but gf doesn't like it so had to do without. |
>> | No. 14386
14386
>>14385 |
>> | No. 14387
14387
>>14386 |
>> | No. 14388
14388
>>14387 |
>> | No. 14459
14459
Does anyone have a beef ragu recipe they'd recommend? |
>> | No. 14465
14465
I made it anyway using a mixture of internet recipes. |
>> | No. 14466
14466
Sorry I forgot: I also put three large garlic bulbs in there, roughly crushed. |
>> | No. 14526
14526
|
>> | No. 14527
14527
>>14526 |
>> | No. 14804
14804
|
>> | No. 14805
14805
>>14804 |
>> | No. 14806
14806
>>14804 |
>> | No. 14807
14807
>>14804 |
>> | No. 14810
14810
>>14804 |
>> | No. 14825
14825
|
>> | No. 14981
14981
>>14980 |
>> | No. 14984
14984
>>14980 |
>> | No. 15031
15031
|
>> | No. 15045
15045
Bodged Saag Paneer from Sainsburies ingredients: |
>> | No. 15046
15046
>>15045 |
>> | No. 15047
15047
>>15046 |
>> | No. 15149
15149
Got a tin of snails for £1.70. What can I do with them? Was thinking butter and garlic and parsley, but that seems a bit pedestrian. |
>> | No. 15150
15150
>>15149 |
>> | No. 15168
15168
Egg/flour dough. Maybe a some turmeric for colour. Knead, might need a tiny splash of water to come together. Knead some more until you have a non-sticky tennis ball of dough. When your arms are tired, let it sit for a pint or two. |
>> | No. 15172
15172
|
>> | No. 15234
15234
If you put some golden syrup on normal cornflakes, it's an acceptable emergency substitute for crunchy nut corn flakes. |
>> | No. 15536
15536
>>9546 |
>> | No. 15538
15538
|
>> | No. 15625
15625
The inspiration for Cheese and Onion crisps must come from somewhere, so I put together the only major ingredients left in my cupboard - cheese and onions - into a frying pan with a teaspoon of sugar, 2 teaspoons of flour, a little pepper and some vegetable oil. |
>> | No. 15626
15626
>>15625 |
>> | No. 15628
15628
Screenshot 2023-07-08 at 00-59-48 Pasta with potat.png This is probably the best tasting very cheap recipe I've found. Probably not the most nutritious, but just have a salad for lunch or breakfast, idk. |
>> | No. 15629
15629
>>15628 |
>> | No. 15630
15630
>>15629 |
>> | No. 15631
15631
>>15630 |
>> | No. 15632
15632
Christ, I hate you whinging cunts sometimes. Firstly, the cheese crust is not integeral to the dish and is more of a nice bonus, so feel free to skimp, as I did. Secondly, it's cheap because the cost of everything else in the recipe is about five pence a portion. |
>> | No. 15633
15633
>>15626 |
>> | No. 15634
15634
>>15633 |
>> | No. 15674
15674
>Recipes only, no comments. |
>> | No. 15675
15675
>>15674 |
>> | No. 15689
15689
I have a kitchen conundrum of my own. |
>> | No. 15690
15690
>>15689 |
>> | No. 15691
15691
>>15689 |
>> | No. 15692
15692
>>15691 |
>> | No. 15693
15693
sharwoods.jpg Got a pot of Sharwoods chicken tikka and rice form the foodbank a few weeks ago. |
>> | No. 15772
15772
A low point of sorts, basic oven chips. To start with put the oven on 200, doesn't have to be fan you already know how your oven works. |
>> | No. 15773
15773
>>15772 |
>> | No. 15774
15774
>>15773 |
>> | No. 15775
15775
>>15772 |
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