NEEPS

wildgarlic · Posted: Thu Sep 06, 2007 9:58 am Post subject:

Spicy Chick Peas

This is one of my favourite standby meals and the recipe is never accurate. It's a bung it in recipe.

Onions
Tinned tomatoes
Chickpeas - tinned (if using dried then you'll need to soak and cook before doing this recipe)
Spinach
fresh coriander leaf
spices of your own choice

It's as simple as softening the onions, adding the spices (I sometimes use a spoonful of patak's curry paste - available from the Neeps Food Co-op), adding the tomatoes and chickpeas and cooking til hot.... just before serving add the spinach and coriander leaf - and a dollop of yoghurt if you fancy it.

Serve with bread/rice/bulgur wheat/cous cous/quinoa - whatever you fancy.

I also like to eat this cold.
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Ina · Posted: Thu Sep 06, 2007 7:05 pm Post subject:

Cous cous for speed, of course! Also available from the co-op....

And it just so happens that I have ordered a 25kg bag for this weekend, and still have plenty to share out! And I have a few jars of Madras curry paste to spare, too...

)
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wildgarlic · Posted: Mon Sep 10, 2007 3:11 pm Post subject:

Express Cheese Pudding
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pictishpunkgirl · Neepster Joined: 08 Jul 2007 Posts: 758 Location: Turra

Chop a quantity of mushrooms small & fry in butter and a little oil with a finely chopped clove of garlic. When they're soft, stir in some flour to thicken then add water gradually to a soup like consistency. You can add a bit of veg stock cube to taste. Simmer for 5 minutes then put through a blender or mash the mushrooms about a bit. Mmmmm.

Boil up blackberries with a bit of water, sugar & a sprig of lemon thyme. Get some butter & rub into SR flour til it goes like breadcrumbs then add sugar & mix through. Top the berries with crumble mix & put in oven til it's golden. Serve with cream or custard.
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fluffywelshsheep · Posted: Mon Nov 26, 2007 7:29 pm Post subject: mac n cheese

macaroni and cheese

4 oz macaroon per person
about 4 oz of grated cheese per person (this can change depending on cheeseness)

cook the macaroon in big pot (dependants on amount of servings) with water (boil)
once cooked drain of water and place macaroni in a serving dish.
Then keeping big pot on a low heat place one ladle of macaroni in to pot then one ladle of cheese and fold in the pasta and cheese until all is in the pot.
Once you happy that the cheese is 'stringy' you can then place in serving dishes.

and enjoy!!!!!
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fluffywelshsheep · Posted: Mon Nov 26, 2007 7:32 pm Post subject: pawn salad

this is what i eat when everyone in the family is having mac n cheese (i can't eat cheese)

Steam some pawns and cook the pasta then once both is cooked place on a bed of freshly prepared salad (cherry tomatoes, lettuce, beetroot, sliced carrots, etc)

Season to taste and possible add some salad cream

yum yum really quick to do too.
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Cassiepod · Posted: Wed Nov 28, 2007 12:41 pm Post subject:

Thanks for the spciy chick peas idea Shirlz.

I'm just finishing last night's left overs of a bean based version. Even better for the re-heating!

MJ · Posted: Tue Oct 07, 2008 8:05 am Post subject:

been reading through this and thought I'd add a store cupboard/left over/cheap student dish similar to risotto, it's really a way of using up odds and ends in the fridge

long grain rice
veg or chicken stock cube
onion or leak
Mushrooms, peppers, spring onion, peas, chillies all optional (most veg work)
small lump of cheese
tomato paste
cumin, tabasco also optional

wash rice. In a saucepan fry onion and mushroom (and any harder veg) until soft add rice and fry gently until rice is ready to have water added. Add about 2/3 the amount of water normally used for rice, ie enough to cover with about 5-10mm above rice. Add stock cube, simmer for about 10min, when rice is soft with slight bite and there should be a small amount of liquor, add 1 teaspoon tomato paste, softer veg(or frozen veg), 1/4 teaspoon cumin and melt cheese into rice, add any seasoning still required eg tabasco. Any left overs can be baked in oven(or stuck in microwave) another day.
Chicken also works well in this either add uncooked chicken in at the onion stage or add cooked chicken leftovers at the soft veg stage.
It's a classic dish for teaching young folk just starting out themselves (like mac cheese), it's quick, easy, and very filling.

Hoping that all makes sense :oops: I just usually throw everything in a pan without thinking about it.

edited for spelling

Sassinak · Posted: Tue Oct 07, 2008 9:39 am Post subject:

It was always called "Chef's Special" and was the only dish that my first husband could cook. LOL
But he did 2 different varieties, a rice one and a pasta one. Both using whatever was lurking in the back of the fridge haha
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Forget-me-Not · Neepster Joined: 25 Jan 2008 Posts: 1031 Location: Insch

serves 4
prep 5 mins
cook 10 mins

1 tbsp veg oil
350g mushrooms quartered
3cm fresh root ginger grated
1 clove garlic finely chopped or crushed
3 spring onions chopped (or a shallot)
1/2 tsp dried chilli flakes
1 tbsp honey
2 tbsp soy sauce
2 tbsp cashew nuts
100 g watercress, rough chopped

Heat oil until almost smoking, add mushrooms, cook over high heat 3 -4 mins, add ginger, garlic, onion, chilli and stir fry another 2 mins, add honey, soy and cashews, toss pan a couple of tmes until water cress just starts to wilt.

Obviously easy recipe, very flexible, only needs reading once but we've eaten it almost weekly ever since discovering it.

Beth
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