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Thread: Recipes for scrumptious and reasonably healthy food

  1. #441
    Join Date: Apr 2012

    Location: Southall, West London

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    I'm Geoff.

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    Quote Originally Posted by struth View Post
    anyway, hoping to be up to making Celery soup tomorrow. I do like that green shit
    Yuk. Hate strong tasting stuff like celery, cucumber, garlic, onions, coriander and leeks etc.
    Mr. Tact!

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  2. #442
    Join Date: Jan 2013

    Location: Bristol

    Posts: 3,002
    I'm Justin.

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    Home made pita. Baked rather than pan fried. The later is better IMHO but only fractionally.

    Easy to make just Google. Do it. Be surprised. Then think about the supermarket stuff and realise just how poor it is. By comparison, it is terrible. Really.

    Until we get there... just let it flow.

  3. #443
    Join Date: Feb 2013

    Location: W Lothian

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    I'm Grant.

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    Quote Originally Posted by User211 View Post
    Home made pita. Baked rather than pan fried. The later is better IMHO but only fractionally.

    Easy to make just Google. Do it. Be surprised. Then think about the supermarket stuff and realise just how poor it is. By comparison, it is terrible. Really.

    made those in past; your right they ar great and make an interesting pizza base too
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    Grant ....
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  4. #444
    Join Date: Jan 2013

    Location: Bristol

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    I'm Justin.

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    Now Teriyaki pork belly, goats butter, tomato and Dijon.
    Until we get there... just let it flow.

  5. #445
    Join Date: Jan 2013

    Location: Bristol

    Posts: 3,002
    I'm Justin.

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    Quote Originally Posted by struth View Post
    made those in past; your right they ar great and make an interesting pizza base too
    Yup recipe is identical really.
    Until we get there... just let it flow.

  6. #446
    Join Date: Apr 2008

    Location: Warrington

    Posts: 2,243
    I'm Neil.

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    Homemade chicken stock. I take the breasts off and hack the rest with a cleaver. Into a stock pot goes 5x peppercorns, 3x bay leaves, stick of celery, an onion and a red pepper, or use a carrot instead of the red pepper. Pour water until covered, not too much better to have a bit sticking out. Bring to a boil, cover and simmer for at least 3hrs. Strain into a jug, leave to cool and put in the fridge - the fat will solidify at the top making it easy to skim off when needed, and create a seal until then. I used some for a risotto last week, and roast chicken breasts, chips and peas after...
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