Matthew on 21/9/2006 at 10:46

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Given that your 'career' consists of 22 fucking posts, that's not saying much, is it?

PigLick on 21/9/2006 at 15:39

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1 takeaway thai meal
1 copy of Cliff Richards Greatest hits
1 slightly drunk (2-can buzz) female

A RECIPE FOR LOVE!

dj_ivocha on 21/2/2007 at 16:50

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Bulgarian Beans Soup

(http://img341.imageshack.us/my.php?image=imgp0157ox5.jpg) http://img341.imageshack.us/img341/9473/imgp0157ox5.th.jpg

300 grams of dry white kidney beans
1 middle-sized onion, finely chopped
1 red bell pepper, finely chopped
1-2 carrots, cut in small cubes, say between 5 and 10mm
2 tomatoes, grated
1-2 tablespoons finely hacked fresh or dried spearmint leaves
3-4 tablespoons sunflower oil

Soak the beans in water for 5-10 hours or just leave them overnight. Then rinse, put them in fresh water again, bring to the boil and let it boil for 10-15 minutes. Pour the water, rinse the beans and pour fresh water again, bring to the boil again, add the oil, onion, carrots and pepper and let it boil at low to medium heat until the beans have turned tender. Then add the tomatoes and the spearmint, add salt to taste and cook for 10-15 more minutes. Bon appetit!



* Depending on the beans and cooking heat, you might have to cook them for up to 2-3 hours. If needed, add more water in the meantime. Exactly how much water you use overall will determine the consistency of the dish - a lot of water will result in an actual soup, whereas less water will result in a dish with fairly thicker consistency, which in Bulgaria is often consumed as a main course instead of a soup. Most people enjoy it more with bread, as indeed most dishes in Bulgaria.

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Bulgarian Lentil Soup

300 grams dried lentil seeds
1 finely chopped onion
1 finely chopped carrot
1 finely chopped red bell pepper
3-4 garlic cloves, finely chopped or crushed
150 grams tomato juice or finely hacked tomatoes
3-4 tablespoons sunflower oil
1-2 tablespoons finely hacked dried savory
1 tablespoon wheat flour
1 tablespoon finely hacked fresh or dried parsley

Bring the lentil to the boil with some water and let it boil for 5-10 minutes. Pour the water, rinse the lentil and bring it to the boil again with fresh water (usually in ratio 4:1 - water:lentil, but that depends on the lentil). Add the onion, carrot and bell pepper and cook until the lentil is almost ready. Take it away from the heat. In another cooking pot brown the garlic in the oil for a few seconds, then add the flour and stir quickly for a few more seconds. Add the tomato juice and about 150-200ml of water from the lentil. Cook for 5 more minutes, then pour back in the lentil, add the parsley and savory and cook everything for another 5 minutes.

Gillie on 21/2/2007 at 22:18

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Courgette,and Lemon risotto. [ZUCCHINI]
Ingredients
30g/1oz unsalted butter
1 onion, peeled and chopped
85g-110g/3-4oz basmati rice
(I use: arborio,or, carnaroli rice.Proper Italian rice)
250ml/9fl oz vegetable stock, plus extra if necessary
1 glass white wine Drink most of it :idea:
1 courgette, cut into chunks
1 lemon, zest only
Olive oil, to drizzle
Fresh parsley sprig, to garnish
55g-85g/3-4oz feta cheese
You Can use Cheddar. I use some feta as long as it is Vegetarian

Method
1. Gently melt the butter in a large pan and sauté the onion for a few minutes, until soft.
2. Add the rice to the onions, and continue to cook, stirring for a few minutes to coat in the butter.
3. Add the wine to the rice, then add the stock, a ladleful at a time, allowing the risotto to simmer gently. Once the rice has absorbed the stock, add another ladleful.
4. Stir in the courgette and lemon zest to the rice, adding extra stock if necessary.
5. Simmer gently for 10-15 minutes, or until the rice is tender and has absorbed the stock.
6. Spoon the rice into serving dishes and drizzle with the olive oil. Sprinkle with the feta cheese and garnish with the parsley. Serve.

Serve with Home made Italian flat breads (Rosemary and sea salt nice) Or bought: Tasty!.

Btw: Those flapjacks look good.Must try!

Dia on 22/2/2007 at 01:26

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Just made these sandwiches for lunches today.

2 lge. cans (dolphin free) tuna
*1/2 cup Miracle Whip (or generic salad dressing - not mayonaisse) (*more or less depending how much you like in your spread)
1/4 cup very finely diced onion (once again; more or less depending on your preference)
1 hard boiled egg - diced
1 lg. dill pickle - diced (real dill - not Clausens)

Drain tuna thoroughly & put into mixing bowl. Salt & pepper to taste. Add all ingredients & stir.

Serve on bread of your choice. (Toasted rye w/no caraway seeds is especially good.)

OR - For an open-face sandwich, spread the spread on a thick piece of toasted bread (the kind you use to make french toast), place a piece of mozarella (or provalone or cheese of your choice) on top of the spread, broil til the cheese starts to melt, then serve.

Impossible Cheeseburger Pie

1 lb. ground beef (lean)
1&1/2 cups diced onion
1/2 tsp. salt
1/4 tsp. pepper
1 cup shredded cheddar
1&1/2 cups milk
3/4 cup Bisquick
3 eggs
10"x1&1/2" pie pan

Note: If using a 9"x1&1/4" pie pan, decrease milk to 1 cup, Bisquick to 1/2 cup, & eggs to 2.

Preheat oven to 400deg. Lightly grease pie plate. Brown beef & onion, adding salt/pepper to taste. Drain thoroughly. Spread beef/onion evenly in pie pan, sprinkle cheese on top (I always use a tad extra cheese).

Combine Bisquick, eggs, & milk in a bowl & beat (1 minute w/handmixer - 15secs. in blender). Pour mix over beef/cheddar in pie pan.

Bake for about 30 mins. or until dark golden brown (to make sure it's done, insert a knife in the middle & if it's clean then remove from oven). Let stand for 5 minutes before serving.