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Meal Ideas
Former Member
Posts: 1,876,323 The Mix Honorary Guru
Never post in here! Its a first 
Anyway im really getting bored of what i'm cooking atm. I can cook well enough and do the usual currys and chilli con carne etc but im slowly getting bored of all that and wanna try some new stuff.
So throw some ideas at me and i'll have a bash at them
P.s. Make them affordable i don't want any lobster dishes.
P.p.s i do realise i could just google this .. but thats what this place is for
Anyway im really getting bored of what i'm cooking atm. I can cook well enough and do the usual currys and chilli con carne etc but im slowly getting bored of all that and wanna try some new stuff.
So throw some ideas at me and i'll have a bash at them
P.s. Make them affordable
i don't want any lobster dishes.P.p.s i do realise i could just google this .. but thats what this place is for
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http://vbulletin.thesite.org/showthread.php?t=124392
Very very yummy, and a relatively cheap and easy poncey meal if you fancy treating yourself one night.
Sounds spot on. Just what im after .. something poncey
Slight variation - put soft cheese (like philadelphia), herbs and garlic in the middle, brush with egg and sprinkle with breadcrumbs - creamy kiev
GREEK STUFFED TOMATOES - lovely! Cheap and easy to make, and nutritious, too.
8 large tomatoes
1 onion - finely chopped
1 garlic clove - finely chopped
1 zucchini - finely chopped
200 g Feta cheese - finely chopped
2 tablespoons oil
500 g Beef mince
125 ml vegetable stock
2 tablespoons crme fraiche
Nutmeg powder
Paprika powder
Salt and pepper
Oregano - chopped
Parsley - chopped
Chives - chopped
Pre-heat oven at 200 C
Slice the top of the tomato with a sharp knife. Using a spoon, scrape the insides out of the tomato. Place these in an ovenproof dish
Heat the oil in a large pan and fry the mince until nice and brown. Add the onions, garlic and zucchini and continue to saut for a few minutes. Pour in some of the stock and mix in the crme fraiche. Add the nutmeg, paprika, salt, pepper, oregano and parsley to the mixture. Take off the heat and now add the feta cheese.
Fill the mince into the tomatoes and place the lids back on top. Pour the rest of the stock into the ovenproof dish and bake for 15 minutes.
Serve with either light and fluffy mashed potatoes or wild rice and sprinkle with chives.
GREEK PORK N BEANS - cheap and very very tasty!
Many Greeks did not have ovens at home, other than a bread oven, so dishes that needed oven cooking were prepared with as much cooking done on the stovetop as possible. Then the dish was taken to the local bakery for oven baking or roasting. This traditional recipe is based on those practices.
2 pounds of pork, cut in small or medium chunks
1 pound of Great Northern beans or yigandes or giant lima beans
3/4 pound of fresh carrots, diced
1/2 bunch of flat-leaf parsley, finely chopped
3 ripe tomatoes, pureed (or 2 1/2 cups of stewed tomatoes, pureed)
1 small onion, minced
2 cloves of garlic, minced
1 cup of olive oil
1/2 teaspoon of salt
1/4 cup of olive oil
1/4 cup of dry red wine
1/2 teaspoon of salt
Note: If using Great Northern beans, cut the pork in small chunks. If using yigandes (or giant lima beans), cut pork in larger pieces.
Soak the beans overnight in water. Drain well and bring to a full boil in plenty of water over high heat.
Drain and rinse, add enough fresh water to cover plus 3 inches, cover, and boil over medium heat for 45 minutes to one hour, or until the beans are soft but not mushy. (If using canned pre-cooked beans, omit these steps.)
Drain beans, rinse under cold water, and set aside.
In a large saucepan, combine 1 cup of olive oil, carrots, tomatoes, onion, garlic, parsley, and 1/2 teaspoon of salt. Bring to a boil over high heat. When it reaches a full boil, reduce heat, and simmer uncovered over medium-low heat for 45 minutes, until the carrots are soft. Add 3/4 cup of boiling water after 20 minutes.
Preheat oven to 390F (200C).
Season the pork with 1/2 teaspoon of salt and transfer to a large saucepan along with 1/4 cup of olive oil. Brown the meat, stirring frequently, over low heat. When meat is browned and most of the liquid has evaporated, douse (deglaze) with the wine and continue to cook over low heat until tender. Time will depend on the size of the pieces of meat, but it doesn't take long.
In an oven-proof baking dish or roasting pan, combine beans, vegetables with their liquid, and pork. Stir to mix well. Add 1/2 cup of water and bake at 390F (200C). After the liquid in the pan comes to boil, bake for 30 minutes.
Note: This dish should not be soupy but if it starts to get too dry while cooking, add 1/2 to 3/4 cup of boiling water.
serves 6
aaaand... Greek Salad - the best!
The secret of any best Greek salad is organic fresh salad leaves, tomatoes, bell peppers and cucumber, the finest extra virgin olive oil you can get, fresh herbs (but dried will do) and a nice creamy but mild Feta. The Feta that is most commonly available is the "Total" brand made by Fage Dairies and exported worldwide.
Mummy's Greek salad is the best. Just don't use lettuce because it is never used in authentic Greek salad.
Rhoda's Greek salad
Serves 8 comfortably
500 g / 1 pound Feta cheese, drained and set aside
6 beef tomatoes, chopped medium
1 cucumber, peeled, seeded, halved, and cut into ½ inch pieces
1 small to medium red onion, finely chopped
1 seeded and slice green bell pepper
½ cup Kalamata olives (we never use stoned because they have no flavour)
1½ tablespoons chopped fresh oregano, but marjoram will do, or, ½ teaspoon dried
1½ tablespoons chopped fresh coriander or parsley, or, ½ teaspoon dried
2 tablespoons of the best extra virgin olive oil
1 tablespoon red wine vinegar
juice of half a fresh lemon
pinch salt
pinch freshly ground black pepper
Setting aside the Feta and a little of the fresh herbs, mix all the salad ingredients in a large bowl, sprinkle over the vinegar and lightly season.
Slice the Feta into pieces and lay them on top. Sprinkle with the rest of the fresh herbs
Drizzle extra virgin olive oil on top of the Feta.
Cover the Greek salad with cling film and set aside for at least half an hour for the flavours to unite then serve with warm fresh crusty bread or warmed pizza bread.
Bon Appetite!
Poppi
:wave: