What's your favourite food to cook?

Question

got any lil secrets you wanna share?

i won't tell D'OH!

Answer 1

Microwave meals. No hassle.

Answer 2

Ostrich steaks - marinaded in a good red wine overnight. Strained from wine, tossed in plain flour - flash fried with an onion(sliced) and several cloves of Garlic. Put 'Bisto' powder and an Oxo cube in wine marinade to make sauce - prepare vegetables and slice a potato. Scoop out Ostrichfrom pan and place in slow cooker or casserole dish.Put veg and potato into pan and fry until potato is golden brown. Pour sauce over veg and heat. Sauce will thicken. Empty over ostrich and either turn on slow cooker (high for first 30 mins thereafter low - cook for 4 -5 hours) or place in oven and cook for 2 Hrs at 180oC (Gas Mk4).

Answer 3

I love cooking any will try most things, soups are always a favourite, i have a weekly organic veg box and usually end up concocting some soup from the remnants, its amazing what you can come up with.
latest favourite dish is for courgette and feta cakes by Nigel Slater, will try and dig out the recipe if anyone interested.

I'm not a huge fan of making risotto as standing over a stove for ages bores me to tears, but it tastes so good, luckily the better half enjoys making them so every-ones a winner.

Answer 4

I stumbled on a tasty salad combination recently: Baby arugula with caramelized walnuts, fresh parmesan, and lemon vinaigrette. It sounds snazzy, but it's really very simple (and delicious to boot).

For caramelized walnuts: Spread walnuts over a baking sheet and bake in oven at 350 deg F. In a small saucepan, melt a couple pats of butter, add sugar (white or brown), a few tablespoons of water (just enough to melt the sugar), and a teaspoon or so of vanilla extract. Simmer on low heat until sugar solution has thickened enough to coat a spoon. Remove walnuts from oven and toss in sugar solution until all the walnuts are coated. Use a fork to transfer the walnuts from the saucepan back to the baking sheet. Try not to let the sugar solution pool too much on the sheet, or you'll end up with something that's more like walnut brittle than caramelized walnuts. Bake walnuts until they are browned then set aside to cool.

For Lemon Vinaigrette:
See recipe from Epicurious.com in the sources section below. It basically involves whisking together olive oil, shallots, dijon mustard, lemon rind, and lemon juice.

For the salad: Wash baby arugula. Sprinkle caramelized walnuts, shave parmesan, and drizzle vinaigrette over the greens.

It's a great base salad to which you could add loads of stuff. Something like chili garlic shrimp might go well with the spiciness of the arugula.

Answer 5

I eat most fresh broccoli raw, but what is left, I cook in the microwave. I use a covered bowl, with a little water and lots of butter, and cook for about 5 min.

Answer 6

Well i Have a lot of Favourite Food ... i Dont really Cook But i Know How To Make Crepe ....
To Make the Best Chocolate Crepe Put 3 Kinds of Chocolate : White Chocolate , Brown Chocolate and A Little Dark Chocolate !! .... its Will Taste Amazzzzzzing ...=) ..
Dont Mix Them Together.. Put White Chocolate on the Left and A Little Dark Chocolate on the Right and Brown Chocolate in the Middle ...So Make them in Three Lines ..Lol
Thanks For Asking
Nice Question ................

Answer 7

You can't beat a good old Sunday Roast!

My secret to getting perfect spuds that are crispy on the outside and light and fluffy on the inside is to always use King Edwards potatoes (it really does make a difference what type of potato you use). Boil them first and leave to simmer until a knife will go in and slide out again, then drain them and shake them in the saucepan - not too vigorously - this will rough up the edges which gives you the crispy outer edge. Then put them in the oven with the fat from the meat at about 225 degrees for at least an hour. Towards the end of cooking, sprinkle some seasoning on to the potatoes using your thumb and index finger from a height so as not to get a dollop of seasoning in just one place.

And hey presto - you have the perfect roast potatoes! (It doesn't matter what the rest of the veg turns out like as long as your spuds are spot on)!

Answer 8

Any rich pasta sauce. Tip - Use double pesto, half a bottle of wine and leave for an hour. Perfection.

Answer 9

Ceviche
Eggplant parmesan
Salmon Wellington
Pulled pork sandwiches
Mussels in cream sauce

pretty much anything... I love cooking!

Answer 10

half boiled eggs.
step 1 boil the water
step 2 put some salt
step 3 put the eggs in
step 4 boil for three minutes
if you dont put salt, the eggs will crack open

Answer 11

Sweet Potato and Potato wedges with oregano and mild chilli powder. Absolutely delicious.