100 easiest, fastest recipes. (Guardian Style!)

[Patrick]

I'm at No: 32 and not a bacon sandwich in sight!

www.guardian.co.uk/lifeandstyle/2009/jul/19/easy-quick-recipes.

35
30
28
Heard of 24 before......
12's nice.
31 - no olives please.
35 - bit dull, but ok.
49 Maybe..
58! Great!

When I was doing my Duke of Edinburgh award, for some reasong we were given lettuce to take with us. We fried it with cheese and whatever else we had left over.

59 Nice and simple - that's more like it - Alternative I do - roast the tomatoes with a drizzle of olive oil and add sprigs of rosemary to the tray - serve with little bow tie (fresh) pasta (name excapes me)

Why do they put bloody anchovies with everything!

Nothing surprising - but a few nice ideas.

[jean]

Jul 22, 2009 18:55:07 GMT Patrick said:

...serve with little bow tie (fresh) pasta (name excapes me)

Do you mean these?

They're called farfalle (butterflies).

[Patrick]

It was a senior moment.

[trubble]

I hate farfalle.

[trubble]

Jul 22, 2009 18:55:07 GMT Patrick said:

I'm at No: 32 and not a bacon sandwich in sight!

www.guardian.co.uk/lifeandstyle/2009/jul/19/easy-quick-recipes.

Where's the cake-shake?

[Patrick]

Link stopped working for some reason........... Test..............
www.guardian.co.uk/lifeandstyle/2009/jul/19/easy-quick-recipes

...........and what's wrong with a fresh farfalle? What did it ever do to you? ;D

It is a bit annoying being so small.

[trubble]

Jul 22, 2009 21:08:43 GMT Patrick said:

Link stopped working for some reason........... Test..............
www.guardian.co.uk/lifeandstyle/2009/jul/19/easy-quick-recipes

...........and what's wrong with a fresh farfalle? What did it ever do to you? ;D

It is a bit annoying being so small.

?


It's too big.


Too much pasta in one bite.

[trubble]

2. Gordon Ramsay, Claridge's
Slow-roasted tomatoes

Heat the oven to the lowest setting and halve the tomatoes. Arrange them, cut-side up, on a lightly oiled roasting tray and scatter over some chopped garlic, shallots and thyme leaves. Drizzle generously with olive oil and a sprinkling of sea salt and freshly ground pepper. Gently roast for an hour until tender. Serve at room temperature with pasta, fish dishes or salads or as a bruschetta topping

I'll try that one. I'll let you know how it goes.

[trubble]

13. Chef Richard Bertinet, The Bertinet Kitchen
The best garlic breadIn a blender blitz some butter, one shallot, two cloves of garlic, a handful of parsley and chives and a good dollop of mascarpone. Spread on some good bread and place into a preheated oven (180º-200ºC/Gas 4-6) until golden brown.

I put parsley or dried herbs in my garlic bread but marscapone is going too far. No.

[trubble]

Lemon lime gelato

In a saucepan, stir together 60ml each of the juice of a lemon and a lime, their zests, and 100g sugar. Simmer until sugar dissolves, strain, and let cool in fridge. Stir in 125ml double cream and pour into ice-cube tray. When frozen, spoon into one big refreshing cup.

I bet that's gorgeous!

41. Penne with asparagus

Boil three handfuls of penne rigate. Meanwhile trim a bunch of the freshest asparagus you can get and cut it into cross sections that match the size of the pasta shapes. Throw them into the same water for the pasta's last minute. Separate two eggs, keeping only the yolks. Grate a fistful of parmesan and pick a bunch of basil. Drain the pasta and asparagus, and return it to the pot, off the heat. Add a tablespoon of butter, the egg yolks, the basil and the cheese. Fold together quickly, season to your liking and eat. When asparagus goes out of season you can make the same dish with peas straight from the pod.

Hmmm, it sounds kinda nice - does anyone here use asparagus? I've never cooked it but I like it on pizza.

Fettucine with roasted mushrooms

Roast four large field mushrooms with a generous slug of olive oil and a pinch of sea salt. They will take about 15 or 20 minutes. Once they are done, slice them roughly and toss them with two tablespoons of olive oil, a chopped clove of garlic, a small bunch of chopped parsley, the grated zest and the squeezed juice of half a lemon. Boil enough fettuccine or tagliatelle for two people and, once it is cooked and drained, toss it with the marinated mushrooms. Season to your liking and serve garnished with plenty of grated parmesan.

I make versions of that - it is one of the nicest pasta dishes to eat.

59. Pasta with cherry tomatoes, crème fraîche and rocket

While your pasta is cooking, warm a punnet of cherry tomatoes in a pan in a glass of white wine. When it starts to simmer, add a dollop of crème fraîche. Stir well. Drain the pasta and add to the sauce. Finally stir in a large handful of rocket. Serve with some shaved parmesan.

And that. Add olives though.

[Patrick]

Jul 23, 2009 22:44:17 GMT trubble said:

2. Gordon Ramsay, Claridge's
Slow-roasted tomatoes

Heat the oven to the lowest setting and halve the tomatoes. Arrange them, cut-side up, on a lightly oiled roasting tray and scatter over some chopped garlic, shallots and thyme leaves. Drizzle generously with olive oil and a sprinkling of sea salt and freshly ground pepper. Gently roast for an hour until tender. Serve at room temperature with pasta, fish dishes or salads or as a bruschetta topping

I'll try that one. I'll let you know how it goes.

I like that - the "low rent" version is a tin of chopped tomatoes with garlic and toast! ;D

[trubble]

Oh tsk, really! - the very idea of sprinkling toast on tomatoes is stupid.

[Patrick]

Toasted Breadcrumbs to you too!

[everso]

Jul 22, 2009 20:54:59 GMT trubble said:

I hate farfalle.

So do I! They never cook properly. If the outer edges are 'al dente' the middle is still uncooked and if that's 'al dente' the outer edges are too soft. Tsk!

[everso]

Jul 22, 2009 18:55:07 GMT Patrick said:

I'm at No: 32 and not a bacon sandwich in sight!

www.guardian.co.uk/lifeandstyle/2009/jul/19/easy-quick-recipes.

35
30
28
Heard of 24 before......
12's nice.
31 - no olives please.
35 - bit dull, but ok.
49 Maybe..
58! Great!

When I was doing my Duke of Edinburgh award, for some reasong we were given lettuce to take with us. We fried it with cheese and whatever else we had left over.

59 Nice and simple - that's more like it - Alternative I do - roast the tomatoes with a drizzle of olive oil and add sprigs of rosemary to the tray - serve with little bow tie (fresh) pasta (name excapes me)

Why do they put bloody anchovies with everything!

Nothing surprising - but a few nice ideas.

Makes you wonder how we ever survived without feta cheese, harissa and fennel.