Paid Members tiger_rick Posted August 16, 2019 Paid Members Share Posted August 16, 2019 Made my daughter's favourite at the weekend. Mac and Cheese. Pretty much made it up. We made a bechemel, added a load of cheddar in along with the parmesan while it was warm and added to cooked macaroni. Topped with cheddar. One to eat, one for the freezer. 25 mins at 160 fan. Before and after: Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted August 18, 2019 Paid Members Share Posted August 18, 2019 Middle Eastern/Med day today. Moroccan lamb meatballs with a honey, vinegar and about 8 types of spices glaze. Souvlaki chicken and pitta,  hummus, za'tar yoghurt, baked aubergine with tomato garlic and onion and an onion, tomato and olive oil salad.  Quote Link to comment Share on other sites More sharing options...
Rey_Piste Posted August 19, 2019 Share Posted August 19, 2019 @tiger_rick my top tip for Mac and cheese is chucking in a couple of table spoons of Philadelphia in with the bechamel base. Then topping with Parmesan and crushed up tortilla chips and banging it up the grill to brown it on top. This adds a crusty top to it which adds a nice mix of a creamy base with some texture from the tortilla. Quote Link to comment Share on other sites More sharing options...
Paid Members tiger_rick Posted August 19, 2019 Paid Members Share Posted August 19, 2019 Tried a couple of new things over the weekend. Tried "Sloppy Joes". Basically a bolognese sandwich but was bloody lovely. Did spicy wedges and served it on quality Aldi Brioche with Jack. For sweets, I did Millionaire shortbread. So chuffed with these. Came out superb for a first effort. The caramel took some thickening but got there with just a little bit of burning. Appart from cracking a bit on slicing, they were ace. Quote Link to comment Share on other sites More sharing options...
King Coconut Posted August 19, 2019 Share Posted August 19, 2019 Genuine semi-on. Quote Link to comment Share on other sites More sharing options...
Mr_Danger Posted August 19, 2019 Share Posted August 19, 2019 Til: Sloppy Joes aren't hamburgers in gravy ala mums favourite Westlers hamburgers in gravy. Quote Link to comment Share on other sites More sharing options...
Paid Members mim731 Posted August 19, 2019 Paid Members Share Posted August 19, 2019 Did a bit over the weekend, not reinventing the wheel but some nice fun stuff. Made a beer bread, which is deceptively easy and completely vegan (by accident admittedly). Came out really well, a bit stodgy but very tasty. Used a golden ale, but planning on experimenting with different beers to see how that affects the end results. Also made homemade pizza, which was lovely. Again, I forgot that the cough recipe is surprisingly straightforward. Â Â Â Â Â Quote Link to comment Share on other sites More sharing options...
Paid Members Hannibal Scorch Posted August 19, 2019 Paid Members Share Posted August 19, 2019 Anyone got any tips on Pizza Boxes for a BBQ? Was looking at the the Firebox as it was a lot cheaper then the Bakerstone, but wondered if anyone had just used a good old Pizza stone on the BBQ instead Quote Link to comment Share on other sites More sharing options...
Awards Moderator Onyx2 Posted August 19, 2019 Awards Moderator Share Posted August 19, 2019 1 hour ago, Hannibal Scorch said: Anyone got any tips on Pizza Boxes for a BBQ? Was looking at the the Firebox as it was a lot cheaper then the Bakerstone, but wondered if anyone had just used a good old Pizza stone on the BBQ instead A stone only works if your BBQ gives decent seal when you close the lid. @SiMania has one of the Uuni things and raves about them. Quote Link to comment Share on other sites More sharing options...
Paid Members Hannibal Scorch Posted August 19, 2019 Paid Members Share Posted August 19, 2019 1 minute ago, Onyx2 said: A stone only works if your BBQ gives decent seal when you close the lid. @SiMania has one of the Uuni things and raves about them. They look amazing. It's just I wanted something I could use on what I have, rather then adding to my existing. Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted August 19, 2019 Paid Members Share Posted August 19, 2019 (edited) Made lunch with some of the leftover ingredients from yesterday. Spinach with toasted currants, red onions and pine nuts, served with cinnamonn and za'tar yoghurt with parsley, plus some hummus. Edited August 19, 2019 by Gus Mears Quote Link to comment Share on other sites More sharing options...
Moderators Chest Rockwell Posted August 19, 2019 Moderators Share Posted August 19, 2019 You've cooked at home before haven't you, Ralphy? Quote Link to comment Share on other sites More sharing options...
Paid Members Carbomb Posted August 19, 2019 Paid Members Share Posted August 19, 2019 (edited) 1 hour ago, Ralphy said: A ukff cookbook is needed, some very talented individuals on here Dunno if he's still selling it, but @Thunderplex published an excellent eBook for Chinese cooking years ago. And, obviously, @Onyx2 has done his Big Spud book. Edited August 19, 2019 by Carbomb Quote Link to comment Share on other sites More sharing options...
Paid Members Thunderplex Posted August 19, 2019 Paid Members Share Posted August 19, 2019 Not sold it since the ebook surge fell on its arse, but thanks for the mention! Quote Link to comment Share on other sites More sharing options...
Paid Members Gus Mears Posted August 19, 2019 Paid Members Share Posted August 19, 2019 Thunderplex and Ken Hom. The true pioneers in bringing Chinese food to a UK audience back in the mid 70's. Quote Link to comment Share on other sites More sharing options...
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