Food anyone?
- Thread starter Hayles66
- Start date
TheRambler
iPF Novice
My favourite anti depression sandwich....something I like to eat when I've had a bad day is...........peanut butter, strawberry jam, marmite and cheese, all on 2 slices of brown bread....yummy
TheRambler
iPF Novice
That's the strange thing, without the marmite the sandwich is nice, but with it.....well.....try it......you'll be amazed!
TheRambler
iPF Novice
Let me know how the taste test goes!
Interesting thread by the way!!
Interesting thread by the way!!
iPad 2 is cool
iPF Noob
Hayles66 said:
27 pages of worldwide suggestions above and you are bored, there's just no pleasing some ladies. I say go simple, poached eggs on toast.
Sent from my beloved iPad 2 using iPF...... All For One And One For All.
thewitt
iPF Novice
Chowder
4 fist sized potatoes cut into spoon sized pieces
2 large carrots cut into same
1 celery stalk cut into same
2 large cans razor clams
1 medium white onion
1 small can sweet corn
2 cloves garlic
1 rasher bacon
1 large pat butter
1 liter heavy cream
Bay leaves
Flour
Salt
White pepper
Dice the bacon and cook until crisp. Set aside.
Dice the onion and cook in the bacon fat until sweet and brown. Add diced garlic and just lightly brown.
Turn the heat down and add the clams with liquid from the cans
Drain the corn and add
Add the cream
In a separate pot boil the potatoes and carrots with a couple of bay leaves until soft. Add celery at the end so it doesn't completely fall apart. Remove the bay leaves, drain and add vegetables to the clam pot.
Melt the butter in a pan and add two large spoons of flour, cook until lightly brown. Add soup to this mix until it thins enough that you can incorporate it back into the large pot.
Add the bacon back into the pot.
Simmer for 30 minutes.
Salt and pepper to taste
Serves 8-10
4 fist sized potatoes cut into spoon sized pieces
2 large carrots cut into same
1 celery stalk cut into same
2 large cans razor clams
1 medium white onion
1 small can sweet corn
2 cloves garlic
1 rasher bacon
1 large pat butter
1 liter heavy cream
Bay leaves
Flour
Salt
White pepper
Dice the bacon and cook until crisp. Set aside.
Dice the onion and cook in the bacon fat until sweet and brown. Add diced garlic and just lightly brown.
Turn the heat down and add the clams with liquid from the cans
Drain the corn and add
Add the cream
In a separate pot boil the potatoes and carrots with a couple of bay leaves until soft. Add celery at the end so it doesn't completely fall apart. Remove the bay leaves, drain and add vegetables to the clam pot.
Melt the butter in a pan and add two large spoons of flour, cook until lightly brown. Add soup to this mix until it thins enough that you can incorporate it back into the large pot.
Add the bacon back into the pot.
Simmer for 30 minutes.
Salt and pepper to taste
Serves 8-10
thewitt
iPF Novice
Pumpkin and Black Bean Quesadillas
Fresh pumpkin
1 can black beans
2 Jalapeños
1 medium white onion
2 cloves garlic
Cheese of choice, shredded
Flour tortillas
Bacon grease
Balsamic vinegar
Honey
Salt
Pepper
Dice the onion, garlic and peppers
Cook the onion in the bacon grease until sweet and brown
Add garlic and peppers
Add the drained black beans (reserve the liquid) and lightly mash with a potato masher
If the mix is too dry, add some of the liquid from the beans
The result should be a thick paste with party mashed beans still visible
Set aside
Cut the pumpkin into roughly 2 inch cubes, cutting off the skin and insides
Lightly coat with honey, salt and pepper
Place in a 350 degree oven on a foil covered tray and cook until soft - about 20 minutes
Assemble the quesadillas:
Flour tortilla on the bottom
Pumpkin lightly mashed with a fork mostly covering the tortilla
Black beans spread lightly over the pumpkin
Cover with shredded cheese
Add another tortilla
Cook in a buttered pan until lightly browned on one side. Flip and cook the other side (cover with a plate to flip)
Drizzle with balsamic mixed with honey to sweeten, cut into quarters or sixths to serve
Fresh pumpkin
1 can black beans
2 Jalapeños
1 medium white onion
2 cloves garlic
Cheese of choice, shredded
Flour tortillas
Bacon grease
Balsamic vinegar
Honey
Salt
Pepper
Dice the onion, garlic and peppers
Cook the onion in the bacon grease until sweet and brown
Add garlic and peppers
Add the drained black beans (reserve the liquid) and lightly mash with a potato masher
If the mix is too dry, add some of the liquid from the beans
The result should be a thick paste with party mashed beans still visible
Set aside
Cut the pumpkin into roughly 2 inch cubes, cutting off the skin and insides
Lightly coat with honey, salt and pepper
Place in a 350 degree oven on a foil covered tray and cook until soft - about 20 minutes
Assemble the quesadillas:
Flour tortilla on the bottom
Pumpkin lightly mashed with a fork mostly covering the tortilla
Black beans spread lightly over the pumpkin
Cover with shredded cheese
Add another tortilla
Cook in a buttered pan until lightly browned on one side. Flip and cook the other side (cover with a plate to flip)
Drizzle with balsamic mixed with honey to sweeten, cut into quarters or sixths to serve
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