I'm a fugging great cook I am

[riotgrrl]

During my enforced absence from work, I've been doing a lot of cooking.

Tonight I served up a very cooked/prepared meal (for me).

We had five-bean chilli con carne, with a Mexican street salad (and tortillas grilled with cheese.) The Mexican Street salad is a Jamie Oliver recipe. The chilli recipe is all mine.

And then made-from-scratch Key Lime Pie. (To give it it's full title, it is Kirstie Allsop's Key Lime Pie.)

What a triumph!

As I also do mean fajitas, and sublime Mexican chicken, I think Mexican food is my forte. It's also my favourite kind of ethnic food as cooked in the UK, better by far than Indian or Chinese. More sloppy.

What's your triumph in the kitchen, and what's your favourite ethnic (as available in the UK & the ROI) (and Australia - although I expect their interpretation of the various ethnic foods is different from ours)) food?

[Deleted]

i ADORE chilli con carne. what time shall i pop round for supper pleeeeease?

[artistlily]

I make the best lemon chicken ever.
And all sorts of curry things, I never use curry powder btw.
Also I make old fashioned puds like pineapple upside down cake and steamed syrup pudding and jam roly poly but no one will eat the buggers cos of fat phobia.

[Deleted]

i dont eat puddins cos i dont like puddins. i do not have a sweet tooth whatsoever..its all about savoury for me. i would rather have more meat for dessert qwuite frankly. i do not have a fat phobia thou, i havent reached that stage yet.. perhaps avoiding puddins i never will? ~fingers crossed~...

[riotgrrl]

Feb 13, 2010 10:47:31 GMT @artistlily said:

I make the best lemon chicken ever.
And all sorts of curry things, I never use curry powder btw.
Also I make old fashioned puds like pineapple upside down cake and steamed syrup pudding and jam roly poly but no one will eat the buggers cos of fat phobia.

Lily, what spices DO you use to make your curries then?

I don't really make curries at home. They never taste as good as the ones from the takeaways/restaurants, and, where I live, there are at least 3 curry houses within a 2 block radius, so it seems a bit pointless.

However . . there is nowhere within a 300 block, nay, 3000 block radius that makes Key Lime Pie that turns out as great as my Key Lime Pie turned out yesterday. I am so pleased with it.

[riotgrrl]

Feb 13, 2010 10:42:02 GMT @costal said:

i ADORE chilli con carne. what time shall i pop round for supper pleeeeease?

Come any time. There's always chilli in the freezer (I make it in huge batches) for emergencies.

[Deleted]

awwwww you are so lovely

[Deleted]

..and in answer to your original qwuestion, like you, i would ave to say Mexican food is mmy favourite, to cook and to eat out. Mexican eateries in the UK are usually pretty top notch ( unlike chinese or Indian which can be a bit hit n miss) and i do make a mean chilli con carne even if i do say so meself. i love the sloppiness of Mexican food too

[aubrey]

South American (though not really cooking; more like heating).

Boiled potatoes, chopped up. Put in a frying pan, with chopped onions and anything else you can find - to stick to S American - peppers, a few bits of corn (Green Giant!), mushroom, onion (these should go in earlier - before the mushroom), maybe a bit of chili, and some strips of guinea pig meat sorry quorn bacon or ham, oh and anything else you've got hanging about. Fry a couple of eggs, and scoop them on top of the mess you're just cooked/heated, on a plate.

Serve with several slices of Warburton's white bread with butter.


"I got the idea from a book*" - Eight Legs in the Andes, by Dervla Murphy.

(*Yes, that is a quote from a Fall song. How good of you to notice.)htury

[everso]

I'm very partial to chilli and fajitas.

Riot, let's have your Key Lime Pie recipe! I'm always looking for new recipes for afters - not that I do them every night, but usually at the weekend.

Also, I do the same as you and make double amounts of chilli and spag sauce to freeze. In the microwave they only take a little while to thaw and its nice when you get in after a busy day and you can have something homecooked on the table in half an hour.

[housesparrow]

Feb 13, 2010 12:49:08 GMT aubrey said:

South American (though not really cooking; more like heating).

Boiled potatoes, chopped up. Put in a frying pan, with chopped onions and anything else you can find - to stick to S American - peppers, a few bits of corn (Green Giant!), mushroom, onion (these should go in earlier - before the mushroom), maybe a bit of chili, and some strips of guinea pig meat sorry quorn bacon or ham, oh and anything else you've got hanging about. Fry a couple of eggs, and scoop them on top of the mess you're just cooked/heated, on a plate.

Serve with several slices of Warburton's white bread with butter.


"I got the idea from a book*" - Eight Legs in the Andes, by Dervla Murphy.

(*Yes, that is a quote from a Fall song. How good of you to notice.)htury

It sounds quite tricky to me. Frying ingredients together necessitates a good deal of skill and timing, and as for eggs.... well....frying those really is an art form!

[aubrey]

I don't know - you just chuck them in, in order of softness (apart from the potatoes).

[riotgrrl]

Kirstie Allsop's Key Lime Pie

Let me know if you need exact amounts and I'll type in the proper recipe, but you basically make the base like a normal biscuit base with ginger crunch biscuits and butter. And chill it.

Then you blend 4 egg yokes with a tin of condensed milk.

Then you blend in to that mix the juice of 6 limes (you could get away with 5) and the rind of 2.

Put the mix in the base, bake for about 15 minutes on a low heat - about gas mark 3 or 4.

And that's it.

It's bloody brilliant.

[housesparrow]

What do you do with the egg whites?

[bonbonlarue]

I did some mean fish cakes in the week....a big pile of left over potatoes, tin of tuna...some Thai 7 spice, onion, chopped chillies and a handful of fresh parsley..

yum yum... ;D

[riotgrrl]

Feb 13, 2010 19:17:26 GMT housesparrow said:

What do you do with the egg whites?

They're sitting in a container in my fridge waiting for me to finally accept that I have no earthly use for them and need to just throw them out.

[riotgrrl]

Feb 13, 2010 19:26:03 GMT bonbonlarue said:

I did some mean fish cakes in the week....a big pile of left over potatoes, tin of tuna...some Thai 7 spice, onion, chopped chillies and a handful of fresh parsley..

yum yum... ;D

Did you fry them?

[percyplum]

Don't chuck out the egg whites...make a meringue!

[everso]

Feb 13, 2010 20:11:16 GMT @riotgrrl said:

Feb 13, 2010 19:17:26 GMT housesparrow said:

What do you do with the egg whites?

They're sitting in a container in my fridge waiting for me to finally accept that I have no earthly use for them and need to just throw them out.

Whip up the egg whites until they stand up in peaks. For every egg white use 2 oz. (2 rounded tablespoons) of caster sugar and add a tablespoon at a time, whisking well after every addition. Line a baking sheet with non-stick silicone paper and either pipe small meringues or use a teaspoon. Bake in a very slow oven until they dry out. They freeze well. Serve them with ice cream and chocolate sauce. Very few calories. Four egg whites will probably make about a thousand or so (or it will seem like it)

[riotgrrl]

Here are the things I don't have in my house:

Sugar (of any kind)
Baking sheets and non-silicone paper
A piping bag


Can you make 'em without sugar???