Cooking is tedious...
Discussion
I personally really enjoy cooking (from a hobby perspective I wouldn't ever want to do it on a commercial basis). In fact I am renowned in my family for my love of cooking and consequently tend to have family members over most weekends! It's not only the cooking for me but bringing people together, having a good time (and loads of wine to drink!!).
10 Pence Short said:
Getting a meal right; having the flavours and textures just as you want them, and then sharing that meal with others is one of the great pleasures in life.
Absolutely spot on.Often I like to have a kitchen experiment, randomly find a recipe off the internet and have a go, it's great tweaking it as you go to your own taste. Sometimes it takes a couple of goes but having some friends round for something really nice is just the best.
Cooking does not have to be tedious and it does not have to be complicated.
For instance, if you're bored with white fish, try the following: While it's steaming/grilling for about 10 mins, get some butter and bit of olive oil to stop it burning, melt in a frying pan and gently fry chopped spring onion and capers. Pour over the fish.
Did this last night, served with simple boiled new spuds and some asparagus.
When we fry steaks on the griddle pan we'll often wilt spinach for 30 seconds in the juices after the meat's cooked - really tasty.
You need to find a good, simple cook book. We have one from Silvano Franco, family food and it has some really tasty but easy recipes. An example is one where you fry off some sliced onion, garlic and herbs in a non-stick oven dish, then lamb steaks, then you chuck in black olives, some stock and some cherry tomatoes and bung in the oven. 5 mins prep, a little while in the oven and it's delicious.
For instance, if you're bored with white fish, try the following: While it's steaming/grilling for about 10 mins, get some butter and bit of olive oil to stop it burning, melt in a frying pan and gently fry chopped spring onion and capers. Pour over the fish.
Did this last night, served with simple boiled new spuds and some asparagus.
When we fry steaks on the griddle pan we'll often wilt spinach for 30 seconds in the juices after the meat's cooked - really tasty.
You need to find a good, simple cook book. We have one from Silvano Franco, family food and it has some really tasty but easy recipes. An example is one where you fry off some sliced onion, garlic and herbs in a non-stick oven dish, then lamb steaks, then you chuck in black olives, some stock and some cherry tomatoes and bung in the oven. 5 mins prep, a little while in the oven and it's delicious.
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