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Cooking!
- Thread starter Matt.
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Delia smith - how to cook is a good starter book, also Mary Berry's cook book, both are simple to understand and have scope for more complicated dishes, i'll give you lessons if you like but i'll charge you (i'm a head chef in a busy country pub / hotel ) 
inaneredstripe
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1. microwave
2 tin opener
3 plate.
4 knife and fork.
you can now cook. well done.
as well as i can, anyway.:|
2 tin opener
3 plate.
4 knife and fork.
you can now cook. well done.
as well as i can, anyway.:|
Fixedwheelnut
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Just experiment a bit, don't get anal about weighing ingredients, [unless it's a bake mix]
My favourite is Rattatuoille I can cook it but can't spell it.
Cut up veggies of choice, I like peppers, green, red and yellow[plus chillies if the kids are not having any] courggettes, mushrooms, tomatoes, celery, onions, leaks.
Stir fry some chopped garlic and add the onions, slowly add the veggies and stir fry for a while then add tins of tomatoes as required add salt pepper oregano [vegetable/chinese or italian OXO cubes add a nice bit of flavour]
Simmer this lot for atleast 20 mins and serve with pasta or riceor anything else you fancy.
For a special occaission just before serving add some single cream and stir in but don't let it curdle
The beauty of this is any left over can be refrigerated or frozen and used later, I usually cook a big Wok full and we have the rest later in the week even with common old pie & chips or sausage and mash, just add a dollop of rattattoulle.
Any stir fry stuff is easy just add a little of whatever you like.
Tinned soups are great for doubling as sauces and don't tend to be such a lottery in the making.
My favourite is Rattatuoille I can cook it but can't spell it.
Cut up veggies of choice, I like peppers, green, red and yellow[plus chillies if the kids are not having any] courggettes, mushrooms, tomatoes, celery, onions, leaks.
Stir fry some chopped garlic and add the onions, slowly add the veggies and stir fry for a while then add tins of tomatoes as required add salt pepper oregano [vegetable/chinese or italian OXO cubes add a nice bit of flavour]
Simmer this lot for atleast 20 mins and serve with pasta or riceor anything else you fancy.
For a special occaission just before serving add some single cream and stir in but don't let it curdle
The beauty of this is any left over can be refrigerated or frozen and used later, I usually cook a big Wok full and we have the rest later in the week even with common old pie & chips or sausage and mash, just add a dollop of rattattoulle.
Any stir fry stuff is easy just add a little of whatever you like.
Tinned soups are great for doubling as sauces and don't tend to be such a lottery in the making.
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- Mark
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The "Good Housekeeping" book is an excellent book to learn with.Not only does it have recipes but it talks about different cuts of meat.cooking styles/boning etc.
Well worth having.
It will give you good basics and then it's up to your style/creativity as to what other books you buy.
I love to cook.
I do 99.9% in our house.
For my birthday next month we are having friends round for dinner. I told the other half that one runs a restaurant and the other used to be a professional chef, so I'm cooking my own birthday dinner.
Well worth having.
It will give you good basics and then it's up to your style/creativity as to what other books you buy.
I love to cook.
I do 99.9% in our house.
For my birthday next month we are having friends round for dinner. I told the other half that one runs a restaurant and the other used to be a professional chef, so I'm cooking my own birthday dinner.
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Not for a beginner. She expects a certain level of understanding.
This would result in just following instructions without learning why you do this or not that.
Cookbooks don't take into account the variances between ovens for instance, so an understanding of how things cook is always useful, hence the GD book which educates.