MAIN COURSES: Quick Meals and Snacks

Discussion in 'Can Cook, Will Cook' started by 72wilma, Dec 6, 2011.

  1. :food:

    Hippyrichy's Stilton and Bacon Stuffed Mushrooms

    Lardons or Bacon chopped in to small bits.
    Large Mushroms
    Garlic Cloves
    Black Pepper

    1. De-stem mushrooms and chop up stems.
    2. Chop up onion and garlic and fry with the lardons and mushroom stems until cooked.
    3. Crumble Stilton in to a bowl and mix with pepper.
    4. Mix in onion/garlic/lardon/mushroom stem mixture with the Stilton.
    5. Spoon mixture in to the mushrooms.
    6. Sprinkle with breadcrumbs.
    7. Stick under a grill at low heat until golden brown.

    PS. Works better in an oven.

    Lmpd's Spanish Omlette

    You will need

    6 eggs
    1 large onion
    2 medium potatoes
    olive oil
    salt and pepper

    Peel and chop your potato, then boil until just starting to soften. While that is happening, soften the onion with the olive oil in a small frying pan or an egg poaching pan. Beat your eggs in a bowl (not to hard or your omlette will end up hard). Now put everything in the frying pan and leave on a very low heat with a lid on or cover with a plate to keep the heat in. After about 5 mins, loosen the edges with a spatula and turn upside down onto a plate, this is the tricky bit and the bit where it could all go horribly wrong, you need to put the plate on the pan and hold tightly in place while you turn them over in one sharp movement, then slide it back in the pan and do the other side for about a minute, now it should slip onto the plate with ease.
    If you're having it for breakfast, serve with a large expresso, if its lunchtime serve with a pint of Sangria!!!
    Bon appitito

    Ermintrude's Spanish Rice

    3 tbsp olive oil
    2 onions, thinly sliced
    2 garlc cloves, crushed (or lazy garlic
    1 green pepper, cored seeded, thinly sliced
    2 red peppers (prepped as above)
    350g mushrooms, thinly sliced
    large tin of chopped toms
    40g stoned green olives (can leave these out, but i love 'em)
    1 tsp dried oregano
    1/2 tsp basil
    pepper to taste
    150g cooked rice.

    heat oil, add onions and garlic cook for 5-7 mins
    add peppers. cook for 4 mins (keep stirring) add mushrooms, toms, olives oregano, basil and pepper. cook and stir for 3 mins.
    add cooked rice, stir in and cook for 3-4 mins to ensure rice fully heated through.
    lovely hot or cold, in [glow=red,2,300][glow=red,2,300][glow=red,2,300][glow=red,2,300][glow=red,2,300]FACT[/glow][/glow][/glow][/glow][/glow] i'm going to have it for my tea tomorrow :)

    Magical Trevor's Bean Soup

    We have more beans than we know what to do with at the moment so I was looking for ideas and found this bean soup!!

    500g of beans
    1 carrot
    1 onion
    700ml veg stock
    salt pepper to taste

    Fry veg until translucent then bang in veg stock simmer for 30 mins add salt n pepper then blend!!

    Easy, quick an really really tasty!! ;D Add mint sauce for the true pie n pea supper taste or add chillies in with the veg at the start to make a hot n spicy version!!

    No more wasted beans!! ;D ;D
  2. Chrisradioman's Cheesy beans n spuds

    I just made up this recipe.
    First off peel some potatoes chop them, part boil them, drain & put in a baking dish.

    Chop a large onion & put in with the potatoes

    Cut up some cheese

    Crack some eggs into bowl

    Add milk

    Mix together & add cheese

    Chop up some ham

    & chuck it in

    Add some red onions for colour

    Cut up some Bacon place on top

    Cut up more cheese & put on top

    Sprinkle Paprika on top & bake in the oven

    Serve while hot

    Feel free to add mushrooms or garlic or chillies or tomatoes or all of them.

    You can vary this by adding fish or chicken or any other meat you like, if your one of those strange veggie types leave the meat out, if your vegan just have the potatoes with onions.
  3. Poptop loves Lou's PORK PIES :)

    Whenever we go camping we take a pork pie , recently Lou uncovered a recipe to make her own .

    1 lb of finely chopped pork shoulder , 55g of bacon , salt n pepper


    pastry made from 225g of lard , 450g plain flour and 90 ml of water - mix together



    You need a 200mm cake tin well greased with lard .

    Line like this -


    fill like this


    Cover like this


    dab the edge with water and pinch the top together to seal


    Beat a egg in a cup like this


    until it looks like this


    Coat the top of the pie with egg .



    Pop into the oven on gas mark 5 or 190 for 90 minutes and it will look like this -


    Allow to cool , then pop it in the fridge overnight , 12 hours later mix some powdered gelatine and pour into pie through a hole in the top ,pop back into fridge for half a day until gelatine has set , then enjoy with a glass of cider.

    No additives no preservatives and tasty , it will all be eaten tomorrow .
  4. Yorkshirecamper's SPAM Supreme

    1. Open can of Spam
    2. Slice spam
    3. Fry Spam
    4. Stick Spam between 2 slices of white bread
    5. Done

  5. Mrs Majorhangover's Finger-of-fudge Toastie


  6. art B's SAUSAGE & EGG PIE



    350g (12oz) ready-made shortcrust pastry
    4 teaspoons wholegrain mustard
    900g (2lb) good quality sausagemeat
    1 bunch spring onions, sliced
    1 teaspoon mixed dried herbs
    4 large British Lion eggs, beaten

    Preparation time: 25 mins.

    Cooking time: 30 mins.

    Serves: 8.


    This sausage and egg pie recipe is sure to make you popular. Chill any leftover pie and use in lunchboxes.


    Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. For the filling, mix the sausagemeat together with the onions and herbs. Thinly roll out two thirds of the pastry and use to line the base and sides of a 20cm/8in, deep, loose-based cake tin. Trim the pastry level with the top of the tin.
    Brush the pastry with 15ml/3tsp of the mustard. Spoon in two thirds of the sausagemeat, then make 4 deep holes, large enough to crack the eggs into. Carefully crack an egg into each hole. Cover with the remaining sausagemeat, pressing it down firmly around the edges.
    Thinly roll out the remaining pastry and cut out a 20cm/8in round, using the cake tin as a guide. Brush with remaining mustard and place mustard side down on top of the sausagemeat. Brush the top with the remaining beaten egg; fold the edges of the pastry on the sides of the tin, down over the edge of the lid; crimp to seal. Make a steam hole in the centre and use any trimmings to make decorations for the top. Brush with remaining egg.
    Stand the pie on a baking sheet and bake for 30-35mins or until golden brown. Leave to cool in the tin for 15mins before cutting into wedges to serve warm. Alternatively, cool, then chill and serve cold with salad.
  7. Eveningstar's Moroccan Meatballs

    Crazycaver's comment when entering the kitchen was "you're not making weird marmite again, are you?!" but it actually tasted really nice and was a real change from meatballs in tomato sauce.

    Tagine of Spiced Kefta with Lemon and Spices (or Moroccan meatballs to you and me)

    450g lamb or beef mince
    1 large onion - finely chopped or grated
    small bunch of parsley chopped
    1 tsp of ground cumin, 1 tsp ground cinnamon and pinch cayenne pepper (I cheated and used some Moroccan spice mix instead)
    heaped dessertspoon of butter
    small piece of ginger grated (or you could use tsp of dried, I suppose)
    1 red chilli finely chopped
    juice of one lemon
    small bunch of coriander chopped
    300ml water (a mugful if you're in the van and don't have a measuring jug!)

    Melt the butter in a large pan and cook the grated onion until soft.
    Take half out and mix with the mince in a bowl, adding the parsley and spices with some salt and pepper.
    Break off small pieces and using your hands (may help if they're wet) roll them into walnut-sized balls.
    Into the pan add the chilli and ginger to the remainder of the onions and cook for 2 mins then add the lemon juice and coriander.
    Pour in the water and bring to the boil.
    Drop in the kefta, reduce the heat and cover the pan.
    Poach gently for about 20 mins, turning the kefta occasionally.
    Take the lid off and cook uncovered for a further 10 mins to reduce the sauce slighty.
    Season with salt and pepper and sprinkle some more parsley or coriander on top.
    Serve with couscous and some bread to mop up the sauce.
  8. Terrordale's PESTO PASTA

    A quick & easy meal.
    It also is a great meal when you're camping & have unexpected guests drop in ;) (just add more everything)
    Pesto Pasta
    Serves: 6

    1 medium onion, chopped
    2 tablespoons pesto
    2 tablespoons olive oil
    2 tablespoons grated Parmesan cheese (fresh if possible)
    500g packet any pasta ( I prefer Penne but whatever is available)
    salt to taste
    ground black pepper to taste


    Prep: 10 minutes | Cook: 15 minutes
    1.Cook pasta in a large saucepan of boiling, lightly salted water according to packet instructions. Drain and place in a large bowl.
    2.Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, salt and pepper. Cook about five minutes, or until onions are soft.
    3.Toss pesto mixture through the pasta. Stir in grated cheese. Serve.

    You can also add BBQ chicken to the pesto sauce if you want some form of dead animal in your meal.
    I often add a bit of c,ream to the pesto sauce as a little luxury & if you want a bit of bite some dried chilli is always good.

    Barneyrubble's Hammy Bake

    Had a couple hrs de stress in the kitchen , it always calms me down ;D. For Dins Tonight; ive done Roasted veg and gammon one Dish. not cooked yet. All i do is look in fridge see what ive got n , got some mushrooms halved them large carrot cut lenghtways in to triangular sticks same with a parsnip, cut half a leek into half then half length ways slice a tato not to thick then they go crunchy, crush two cloves of garlic, four chunks of red pepper four chunks of green pepper, whole conference pear yep cut into four remove pips cut again.Chuck in a roasting dish, sprinkle over some olive oil then small sprinkle of mixed herbs fresh if you have bit of rosemary,sprinkle of aromat. Lay in your meat ( gammon cuts, i buy big piece of gammon cut a few slices off and keep rest for another day) in tray now the yum , drizzle honey over gammon and veg on show, black pepper .Then cover with tin foil put in low oven 110-120 for about n hr pending oven? then remove foil wak up to 180 couple of nobs of butter brown top crisp tatos. DONE .Plate up and eat with nice glass of cold cider or white wine.

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