Spaghetti Carbonara or Spaghetti, Eggs and Bacon is a really quick and simple dish.
Spaghetti, I find is best cooked to "al dente", which basically means soft,yet still chewy.
Anyway Spaghetti is easy to cook, but it takes practice to know when it is just right for you, but we shall have a go anyway..
What you need:
Saucepan
Frying Pan
Spaghetti
Eggs (1 per person)
Bacon (a few rashes per person)
Olive oil or normal oil
Parmesan Cheese - optional
Salt, Pepper
Garlic / onion - optional
Oregano / basil - fresh or dried optional
What to do:
[First check the side of your spaghetti box. How long does it say to cook it for? Use this as a guide]
3/4 fill your saucepan, add a 1/2 teaspoon of salt and put it on a high heat on the stove to boil. (The lid on, speeds this up)
Chop the bacon into 2 to 3 cm strips. Fry the bacon in the pan, with the onion and some chopped garlic on a low heat. Don't fry the onion too dark!
When the water is boiling put the spaghetti into the saucepan. Stir it in with a table spoonful of oil. Put the lid on and let the water come to the boil again. When it does turn the stove down to allow the spaghetti to boil.
Check the Spaghetti 2 minutes before the side of the package said it would be done in. Nice? Hard? A bit too chewy? YOU DECIDE. Repeat again every 2 minutes until you think it is ready. Drain off the water and leave the spaghetti in the Saucepan.
Add the bacon to the spaghetti and season it. Then crack the eggs directly into the saucepan and stir. The eggs will cook instantly with the hot spaghetti and bacon.
Stir in the fresh chopped herbs and serve with Parmesan.
Enjoy
Wednesday, June 28, 2006
Tuesday, June 27, 2006
Risotto
A simple rice dish, that can grow into a dinner delight. THE SECRET IS IN THE STIR.
Risotto is an Italian dish, made from rice, stock and anything you have that you want in it, depending on where you are in Italy, the consistency will vary. This recipe will be a thick northern Italy based dish. Below I will give you the recipe for a basic vegetable risotto, but you can really add anything.
This is great with fresh bread and a salad. To really add flavor, get some fresh Basil and chop it up at the very end and sprinkle on it and add dried and or fresh chopped herbs (oregano, basil) when you add the veg.
Here is what you need:
Saucepan, with a lid
Oil - oilve is good, but normal cooking oil will suffice
Rice (1 cup per person if main meal, 1/2 a cup if a starter) - now if you want to be fancy go and buy Risotto rice, but otherwise normal rice works fine.
Water
Stock cube or better still bouillon
Fresh vegetables, cut into small pieces, about 2cm in length. (Thicker veg takes longer).
Parmesan cheese - again better if a block, but pre-grated is fine.
Salt, Pepper.
Here is what to do:
Make some stock. To a stock cube just add a pint / 500ml or very hot water.
Turn on the stove top.
Put you rice into the saucepan with a table spoon of oil. Gently heat the rice.
Pour enough stock over the rice to cover it and stir.
Let it simmer. Stir
As the stock disappears, keep adding a bit more stock. Stir
Keep stirring.
[The rice will soak up the stock and get thicker].
After about 10 minutes, test a tiny bit of rice. If it is still hard, but chewy, then add the vegetables.
Otherwise re-test every 2 minutes until chewy but hard.
Stir. Put the lid on for 4 minutes.
Take of lid stir, until the thickness of the Risotto is too your liking.
Turn off heat.
Stir in a spoonful of grated Parmesan.
Season to taste. (Stock cubes have a lot of salt in them! So taste before seasoning)
Eat it.
Risotto is an Italian dish, made from rice, stock and anything you have that you want in it, depending on where you are in Italy, the consistency will vary. This recipe will be a thick northern Italy based dish. Below I will give you the recipe for a basic vegetable risotto, but you can really add anything.
This is great with fresh bread and a salad. To really add flavor, get some fresh Basil and chop it up at the very end and sprinkle on it and add dried and or fresh chopped herbs (oregano, basil) when you add the veg.
Here is what you need:
Saucepan, with a lid
Oil - oilve is good, but normal cooking oil will suffice
Rice (1 cup per person if main meal, 1/2 a cup if a starter) - now if you want to be fancy go and buy Risotto rice, but otherwise normal rice works fine.
Water
Stock cube or better still bouillon
Fresh vegetables, cut into small pieces, about 2cm in length. (Thicker veg takes longer).
Parmesan cheese - again better if a block, but pre-grated is fine.
Salt, Pepper.
Here is what to do:
Make some stock. To a stock cube just add a pint / 500ml or very hot water.
Turn on the stove top.
Put you rice into the saucepan with a table spoon of oil. Gently heat the rice.
Pour enough stock over the rice to cover it and stir.
Let it simmer. Stir
As the stock disappears, keep adding a bit more stock. Stir
Keep stirring.
[The rice will soak up the stock and get thicker].
After about 10 minutes, test a tiny bit of rice. If it is still hard, but chewy, then add the vegetables.
Otherwise re-test every 2 minutes until chewy but hard.
Stir. Put the lid on for 4 minutes.
Take of lid stir, until the thickness of the Risotto is too your liking.
Turn off heat.
Stir in a spoonful of grated Parmesan.
Season to taste. (Stock cubes have a lot of salt in them! So taste before seasoning)
Eat it.
Sunday, June 25, 2006
Camembert for dinner
OK, so you really want something special and a little different. Vegetarians can love this too. This can be eaten as a starter or a meal in itself with fresh bread and (if you so desire) some wine.
Here it is. Baked Camembert!
What you need:
A camembert cheese, about 300 g
Aluminium foil
a little oil
Rosemary ( a tsp dried or a tbsp fresh) or thyme if you'd rather
2-3 cloves of garlic (fresh) - yes, go get some, it's worth it
Some fresh bread to eat it with (A french stick is a real hit with this).
Slice the cheese horizontally in half.
Chop the garlic finely, and either chop the fresh rosemary leaves, or crumble the dried.
Spread 2/3 of the garlic and herbs in the inside of the cheese, put the cheese back together and poke some holes in the top of it, and spread the rest of the garlic and herbs on top.
Put a little olive oil on a square of foil and put the cheese in the middle. Bring the edges up and seal them together so the cheese is in the middle of a sealed parcel of foil.
Bake on the top shelf of a bbq or in the oven at about 350 or so for about 3o minutes.
The cheese will be gooey and bubbly - ready to spread on bread or toast!
Here it is. Baked Camembert!
What you need:
A camembert cheese, about 300 g
Aluminium foil
a little oil
Rosemary ( a tsp dried or a tbsp fresh) or thyme if you'd rather
2-3 cloves of garlic (fresh) - yes, go get some, it's worth it
Some fresh bread to eat it with (A french stick is a real hit with this).
Slice the cheese horizontally in half.
Chop the garlic finely, and either chop the fresh rosemary leaves, or crumble the dried.
Spread 2/3 of the garlic and herbs in the inside of the cheese, put the cheese back together and poke some holes in the top of it, and spread the rest of the garlic and herbs on top.
Put a little olive oil on a square of foil and put the cheese in the middle. Bring the edges up and seal them together so the cheese is in the middle of a sealed parcel of foil.
Bake on the top shelf of a bbq or in the oven at about 350 or so for about 3o minutes.
The cheese will be gooey and bubbly - ready to spread on bread or toast!
Wednesday, June 21, 2006
What tools you need
We recommend that you have
1 large frying pan , non-stick is best for beginners
1 small frying pan
1 large saucepan with lid
1 small saucepan with lid
1 roasting tin
1 plastic slice or spatula/flipper
1 plastic tongs
1 wooden spoon
1 big and a small bowl
2 cutting boards
2 sharp knives, 1 big, 1 small - SHARP is important.
1 pair of good kitchen scissors.
Cuttlery and plates are a given , we hope, otherwise go and buy some.
1 large frying pan , non-stick is best for beginners
1 small frying pan
1 large saucepan with lid
1 small saucepan with lid
1 roasting tin
1 plastic slice or spatula/flipper
1 plastic tongs
1 wooden spoon
1 big and a small bowl
2 cutting boards
2 sharp knives, 1 big, 1 small - SHARP is important.
1 pair of good kitchen scissors.
Cuttlery and plates are a given , we hope, otherwise go and buy some.
What you should have in your kitchen
In order to cook, you need food! Yes I know, sorry.
You can get away with some very minimum ingredients, but it is pretty hard to cook with nothing on your shelves! The following is what I'd put in a bare kitchen to start out.
So go to your local supermarket (print and take the list if you'd like) and get:
Salt - regular table salt
Pepper - black pepper and a grinder
Garlic - you can use powder but real is way better
Dried herbs - oregano, basil, thyme, sage, and dill would be a good start
Spices - cinnamon, nutmeg, ginger, cumin, coriander, cardomom, chili and cloves
Oil - olive oil and a vegetable oil
Regular flour and some whole wheat flour - get a small amount if you don't like to bake, or else keep it in the freezer
White sugar, brown sugar
Baking powder
Baking soda
Butter - unsalted is good for baking, but salted lasts longer if you don't bake much
Tins of tomatoes (whole or chopped)
A tin of tomato paste,
A few tins of beans you like (lentils, kidney beans or chick peas)
A jar of pasta sauce
Tins of black olives, artichoke hearts,
A few tins of fruits you like such as pineapple and pears
Dried pasta in two or three shapes
Rice -try two varieties to start from white, brown (takes longer to cook but good for you), basmati (for indian), jasmine (smells nice), short grain (such as sushi rice), arborio (for risotto)
Potatoes - keep in a thick paper bag in a cool dark place and they'll last a month or so
You can get away with some very minimum ingredients, but it is pretty hard to cook with nothing on your shelves! The following is what I'd put in a bare kitchen to start out.
So go to your local supermarket (print and take the list if you'd like) and get:
Salt - regular table salt
Pepper - black pepper and a grinder
Garlic - you can use powder but real is way better
Dried herbs - oregano, basil, thyme, sage, and dill would be a good start
Spices - cinnamon, nutmeg, ginger, cumin, coriander, cardomom, chili and cloves
Oil - olive oil and a vegetable oil
Regular flour and some whole wheat flour - get a small amount if you don't like to bake, or else keep it in the freezer
White sugar, brown sugar
Baking powder
Baking soda
Butter - unsalted is good for baking, but salted lasts longer if you don't bake much
Tins of tomatoes (whole or chopped)
A tin of tomato paste,
A few tins of beans you like (lentils, kidney beans or chick peas)
A jar of pasta sauce
Tins of black olives, artichoke hearts,
A few tins of fruits you like such as pineapple and pears
Dried pasta in two or three shapes
Rice -try two varieties to start from white, brown (takes longer to cook but good for you), basmati (for indian), jasmine (smells nice), short grain (such as sushi rice), arborio (for risotto)
Potatoes - keep in a thick paper bag in a cool dark place and they'll last a month or so
Even Tastier Chicken
So you succeeded with the Oven or BBQ chicken. Was it good? Let us know.
To make it even tastier...
Add dried herbs when you sprinkle the salt and pepper on.
Good herbs to try would be dried oregano (2 teaspoons) and/or thyme.
You could try sage and marjoram instead.
Or add some spicy paprika - 1 teaspoon , or 2 or 3 tsp if you like it hot.
To double the taste experience, rub the seasoning under the skin as well!
Make sure to put the skin back, as it keeps the moisture in. Usually you can just pull the skin up off the meat of a chicken in various places to do this, and poke your finger in underneath to spread the herbs or spices.
To make it even tastier...
Add dried herbs when you sprinkle the salt and pepper on.
Good herbs to try would be dried oregano (2 teaspoons) and/or thyme.
You could try sage and marjoram instead.
Or add some spicy paprika - 1 teaspoon , or 2 or 3 tsp if you like it hot.
To double the taste experience, rub the seasoning under the skin as well!
Make sure to put the skin back, as it keeps the moisture in. Usually you can just pull the skin up off the meat of a chicken in various places to do this, and poke your finger in underneath to spread the herbs or spices.
BBQ Roast Chicken in half
Please follow the roast chicken instructions for preparation and then follow the cooking method below.
Cooking
You need a BBQ with a lid.
Turn on your gas BBQ burners, one side on full, one side on low heat.
Place the chicken on the low side, skin-side up.
If you have a charcoal BBQ, build up a good set of hot coals, then move them to one side and put the chicken on the other side.
Wait 45 minutes just like the oven roasted chicken and follow the same instructions as the normal roast chicken, ie. start checking if it looks golden brown and if so, turn the heat down for the last 15 minutes or so.
(Sometimes the chicken will release so much fat that it cacthes fire! Don't panic. If you are there then spray the fire with a bit of water in a mister. Safer still BBQ the chicken in a old baking tin, then the fat will not get onto the flames. Using the tin, add 10 minutes to the cooking as it protects the chicken at first from the heat.)
Turn off your BBQ at the end!
Cooking
You need a BBQ with a lid.
Turn on your gas BBQ burners, one side on full, one side on low heat.
Place the chicken on the low side, skin-side up.
If you have a charcoal BBQ, build up a good set of hot coals, then move them to one side and put the chicken on the other side.
Wait 45 minutes just like the oven roasted chicken and follow the same instructions as the normal roast chicken, ie. start checking if it looks golden brown and if so, turn the heat down for the last 15 minutes or so.
(Sometimes the chicken will release so much fat that it cacthes fire! Don't panic. If you are there then spray the fire with a bit of water in a mister. Safer still BBQ the chicken in a old baking tin, then the fat will not get onto the flames. Using the tin, add 10 minutes to the cooking as it protects the chicken at first from the heat.)
Turn off your BBQ at the end!
David's Roast Chicken in Half
OK, so chicken is probably the most common meat in the world. But who can cook a roast chicken correctly everytime? Here is how to cook roast a chicken in under 1.5 hours.
Here is how...
What You Need:
A baking tray or roasting tin which fits in your oven
Ingredients:
One whole chicken (thawed) from the fridge,
Salt and pepper.
Cooking oil or butter- YES that's all you need.
Serve With:
A Salad, Some Bread, or just eat it on its own
Method:
Turn on your oven to 400F or 200C
Wash your hands.
Wash chicken in water, if it there is anything inside the cavity take it out and throw it away. (We will deal with the inside bits of a chicken in another blog).
Cut the chicken in half with a very sharp knife or good scissors, from the front to the back, along the back bone and breast.
Sprinkle 2 teaspoons of salt and 1 of pepper all over the chicken pieces
Pour 1 spoon of oil on the chicken, rub all these into the skin with your hands. Put the chicken skin side up in the baking tray.
Wash your hands.
Place the tray in the middle of the oven and close the door.
GO DO SOMETHING ELSE FOR 45 MINUTES!
I MEAN IT, GO AWAY.
So 45 minutes have gone by. OK you can take a peak! But only a quick one.
Is the skin looking crispy and golden? Good - Now turn your oven down to 300F or 150C - and go away for 15 minutes. If not, leave for 10 more minutes before turning down the heat. Then, sneak another quick peak. And do as above if golden brown.
(If it is still not golden brown, What have you done? - Have you really followed the instructions? this is near impossible to F##k up, so wait 10 more minutes and have one last look, and check if your oven is at the correct temperature with a thermometre.... otherwise, open a bag of chips and e-mail us, and tell us what you did)
So it has been an hour or so in the oven now. Open the oven and take out the chicken on the tin (with gloves). With a sharp knife or fork, push it through the skin and into the flesh. Do juices come out? Are they clear juices?
If they are, well done! Wait 5 minutes to let the chicken cool a bit and then eat it.
If not place the chicken back in the oven for another 15 minutes and then repeat.
If no juices come out, dig deeper, there should be juices.
Don't forget to turn off the oven!
Here is how...
What You Need:
A baking tray or roasting tin which fits in your oven
Ingredients:
One whole chicken (thawed) from the fridge,
Salt and pepper.
Cooking oil or butter- YES that's all you need.
Serve With:
A Salad, Some Bread, or just eat it on its own
Method:
Turn on your oven to 400F or 200C
Wash your hands.
Wash chicken in water, if it there is anything inside the cavity take it out and throw it away. (We will deal with the inside bits of a chicken in another blog).
Cut the chicken in half with a very sharp knife or good scissors, from the front to the back, along the back bone and breast.
Sprinkle 2 teaspoons of salt and 1 of pepper all over the chicken pieces
Pour 1 spoon of oil on the chicken, rub all these into the skin with your hands. Put the chicken skin side up in the baking tray.
Wash your hands.
Place the tray in the middle of the oven and close the door.
GO DO SOMETHING ELSE FOR 45 MINUTES!
I MEAN IT, GO AWAY.
So 45 minutes have gone by. OK you can take a peak! But only a quick one.
Is the skin looking crispy and golden? Good - Now turn your oven down to 300F or 150C - and go away for 15 minutes. If not, leave for 10 more minutes before turning down the heat. Then, sneak another quick peak. And do as above if golden brown.
(If it is still not golden brown, What have you done? - Have you really followed the instructions? this is near impossible to F##k up, so wait 10 more minutes and have one last look, and check if your oven is at the correct temperature with a thermometre.... otherwise, open a bag of chips and e-mail us, and tell us what you did)
So it has been an hour or so in the oven now. Open the oven and take out the chicken on the tin (with gloves). With a sharp knife or fork, push it through the skin and into the flesh. Do juices come out? Are they clear juices?
If they are, well done! Wait 5 minutes to let the chicken cool a bit and then eat it.
If not place the chicken back in the oven for another 15 minutes and then repeat.
If no juices come out, dig deeper, there should be juices.
Don't forget to turn off the oven!
Introduction
So What Should I Have For Dinner or For-Dinner.Blogspot.com is for you, if you are struggling to decide what to eat tonight or any night.
The kitchen is not a battle ground and should not be feared. It can be a joy and with just a few skills and a little flare you can create great things.
My wife Liz and I are amateur chefs, and my wife's sister Megan, who is a chef, will live with us very shortly. So we thought we would do our best to give everyone else a chance to eat as well and cook as easily as we do.
Each meal will come with a list of ingredients , so you can quickly see if it is what you have in your fridge and cupboard. Most meals are for 4 people. But don't worry if you are alone or only two! Just save some of it for another meal or halve the recipe.
Our first meal is Roast Chicken. It is simple and you can do it with almost anything in the cupboard as long as you have a chicken! There is David's Oven Roasted Chicken, BBQ Chicken, and then if you get adventurous, Even Tastier Roasted Chicken.
We have also listed what you should have in your kitchen cupboard, in the way of basic ingredients and what tools or cooking utensils you should have.
If you have any questions at any time during your kitchen "battles" e-mail us and we will try to get back to you quickly. havefordinner@gmail.com
The kitchen is not a battle ground and should not be feared. It can be a joy and with just a few skills and a little flare you can create great things.
My wife Liz and I are amateur chefs, and my wife's sister Megan, who is a chef, will live with us very shortly. So we thought we would do our best to give everyone else a chance to eat as well and cook as easily as we do.
Each meal will come with a list of ingredients , so you can quickly see if it is what you have in your fridge and cupboard. Most meals are for 4 people. But don't worry if you are alone or only two! Just save some of it for another meal or halve the recipe.
Our first meal is Roast Chicken. It is simple and you can do it with almost anything in the cupboard as long as you have a chicken! There is David's Oven Roasted Chicken, BBQ Chicken, and then if you get adventurous, Even Tastier Roasted Chicken.
We have also listed what you should have in your kitchen cupboard, in the way of basic ingredients and what tools or cooking utensils you should have.
If you have any questions at any time during your kitchen "battles" e-mail us and we will try to get back to you quickly. havefordinner@gmail.com
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