#32

Celebrity chefs are a good example of ‘separate the art from the artist’ aren’t they.

There’s plenty of them I personally can’t stand on my screen, or have shitty business practices or working conditions.

Yet I have no qualms googling what herbs Jamie Oliver wangs on his chicken, or ignoring ol’ Rick’s nepotism and perfidiousness.

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#33

Half a lemon

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#34

Couldn’t think of a gooder example, but yes, I know for a fact it’ll be unpeeled garlic, half a whole lemon and about 16 litres of olive oil

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#35

Excellent! Thanks!

#36

this is quite a good one

#37

Babish is the king! Made his pollo a la plancha from moonlight and it was 5 star.

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#38

There you go!

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#39

Should add I cook it with a vegetable stock cube and add a cardamom pod

#40

Your cookies are damn good slick :+1:

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#41

I’m making this tonight. It’s super easy and very tasty. I’m not a hug fan of courgettes so substitute that with extra red onion/shallots. :+1:

#42

Been thinking it would be good to have a thread like this for a while :+1:

This is a quick, easy weeknight staple in the zowee house:

Mushroom & halloumi burger

Rub oil on field mushroom(s) & cook for about 20 mins @180

Pan fry slices of halloumi

Burger bun (Aldi’s seeded brioche burger buns are the best) > Layer field mushroom > halloumi > thin slices of raw red onion > a few salad leaves or raw baby spinach > mix mayonnaise & chipotle paste and spread on inside of burger bun lid.

Proper simple yum

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#43

The potato and coriander soup here is knockout, it is hands down the best soup I have ever had.

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#44

This is pretty dece


Gf and vegan if you use alpro rather than yoghurt

#45

i’ve posted about these before. i think they don’t sound as good as they actually are. these won me a baking competition at work last year and you should definitely make them (unless you’re allergic or anything)

very simple recipe, basically just peanut butter, sugar and eggs. you don’t need to be precise to the gram so if you can find a tub of peanut butter that’s about 450g you can just use 1 tub and not bother weighing. i use waitrose essential which is just over.

a few tips:

  • if you don’t have a suitably sized scoop just roll it into balls
  • they will be very soft when they come out of the oven but they firm up, don’t over-bake them
  • i don’t freeze them before baking because who has space in their freezer for that? just try to keep the raw dough cold, stick them in the fridge if you can, definitely chill the dough before attempting to form the cookies
  • although the recipe says use a whisk, even before you add the peanut butter the mixture will be too thick to whisk. stirring with a spoon is fine.
  • once i didn’t have enough soft brown sugar so used mostly granulated demerara and they still came out fine
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#46

Posting so I don’t forget this thread. Got a couple of stand bys I can contribute.

#47

absolute go to in the winter. usually make a load on a sunday and have every single weeknight with bit of rice or chipati

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#48

Yeah I make one of these, I stick in green veg like beans or Brocolli or sugar snaps* too

*try and not buy these very often tbh, becoming more wary of food miles, but it’s difficult when literally the only thing that grows locally is potatoes and mushrooms

#49

frozen peas or blended spinach are :ok_hand: too

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#50

@epimer how in the name of hell did you get it to look like that :smiley:

(at the top, bottom right is my sweet potato daal)

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8.75/10 good curry.

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#51

It was ‘er indoors’ food photography! It didn’t look brilliant but she managed to make it look disgusting.