+*+* POST your food pics for meal ideas +*+*+*
- Thread starter StaceyUK
- Start date
lollypop1985
Gold Member
i made the kfc chicken last night it was divine i advise you all to cook it if you havent
The mushroom pate looks delicous Emsie, did you make it, if so, can you please share the recipe?
Kia-Ora
Gold Member
*Emsie* said:Got the recipe off the website, finely chop onion,mushrooms and fry untilsoft, put in food processor adding quark,parsley and seasoning and blend until smooth.
They didn't give quantities so just trial and error really
I made it & loved it but the cooking process traumatised me (smell of the chicken liver) so I haven't been able to face making it again :-(
*Emsie*
Gold Member
Theres no chicken livers in the recipe lol x
Got the recipe off the website, finely chop onion,mushrooms and fry untilsoft, put in food processor adding quark,parsley and seasoning and blend until smooth.
They didn't give quantities so just trial and error really
Thanks, I will give it a go!
NumNumPigsBum
"The Stig" Pig
I forgot to take a pic :cry: but I'll post the recipe anyway because it was so yum!
SPAGHETTI & MEATBALLS (This would work great in a slow cooker)
SAUCE:
2 x tins or packs chopped toms with herbs
2 x chicken stock pots (or cubes whichever you prefer)
1 pint boiling water
1 onion chopped
1 garlic clove chopped
2 stick celery chopped
1tsp garlic powder
1tsp onion granules
few shakes knorr arromat or season-all
MEATBALLS:
500g e/l beef mince
1 onion chopped
1/2tsp garlic powder
1/2tsp onion granules
Italian Herbs (as desired)
Start with the sauce
1) fry the onions and garlic in some frylight until soft
2) throw in all the other ingredients and bring to the boil
3) simmer for 30 mins (can keep it warm until ready)
Meatballs
1) Preheat oven to 190degrees
2) place all ingredients into a food processor and blitz
3) form into balls (I made 16 but you can make bigger or smaller balls depending on personal preference)
4) Brown the ballsgiggle in a frying pan sprayed with fry light and set to the side
5) either bake or grill the balls until cooked (I covered a baking tray with foil and baked for 15 mins)
Whilst the meatballs are in the oven/grill cook your spaghetti
If your meatballs are ready before your pasta place them in the sauce to keep warm.
Divide the pasta amongst the plates, add your meatballs and pour over some sauce. YUM!!
If you prefer a smooth sauce you can blend the sauce after it's finished cooking. I left mine chunky but I will blend the leftover sauce so I can freeze it better.
Hope the recipe made sense. Any questions just ask! To adapt for the slow cooker I would whack all sauce ingredients in and after the browning stage of the meatballs, thrown them in too and just leave to cook for the usual 4-6hours on high 6-8 hours on low.
SPAGHETTI & MEATBALLS (This would work great in a slow cooker)
SAUCE:
2 x tins or packs chopped toms with herbs
2 x chicken stock pots (or cubes whichever you prefer)
1 pint boiling water
1 onion chopped
1 garlic clove chopped
2 stick celery chopped
1tsp garlic powder
1tsp onion granules
few shakes knorr arromat or season-all
MEATBALLS:
500g e/l beef mince
1 onion chopped
1/2tsp garlic powder
1/2tsp onion granules
Italian Herbs (as desired)
Start with the sauce
1) fry the onions and garlic in some frylight until soft
2) throw in all the other ingredients and bring to the boil
3) simmer for 30 mins (can keep it warm until ready)
Meatballs
1) Preheat oven to 190degrees
2) place all ingredients into a food processor and blitz
3) form into balls (I made 16 but you can make bigger or smaller balls depending on personal preference)
4) Brown the balls
giggle in a frying pan sprayed with fry light and set to the side5) either bake or grill the balls until cooked (I covered a baking tray with foil and baked for 15 mins)
Whilst the meatballs are in the oven/grill cook your spaghetti
If your meatballs are ready before your pasta place them in the sauce to keep warm.
Divide the pasta amongst the plates, add your meatballs and pour over some sauce. YUM!!
If you prefer a smooth sauce you can blend the sauce after it's finished cooking. I left mine chunky but I will blend the leftover sauce so I can freeze it better.
Hope the recipe made sense. Any questions just ask! To adapt for the slow cooker I would whack all sauce ingredients in and after the browning stage of the meatballs, thrown them in too and just leave to cook for the usual 4-6hours on high 6-8 hours on low.
rach1987
Full Member
Fridays Food.......................
Fridge raid, Bit more space in it now!
Leftover Jambalaya.
leftover in the freezer! Chicken Nuggets.
are they home made chicken nuggets ?
cupofteapet
Full Member
what fab din dins mmmm delish!
metrognome
is getting better at it
Chicken and Vegetable Soup....
that looks nice do you have the recipe or is it simple just veg and chicken
thanks
