Discussion
Post them here, Minimal ingredients, Need carbs and protein and must be fine to reheat in the microwave (take for lunch the next day).
I would prefer full meals that i can reheat as they are, i.e. instead of cooking a carb sauce on the day for the meal ive got, have the carb source already in the meal and just reheat the one tub.
I would prefer full meals that i can reheat as they are, i.e. instead of cooking a carb sauce on the day for the meal ive got, have the carb source already in the meal and just reheat the one tub.
Pasta with leek, bacon and garlic & herb soft cheese.
Soften two leeks in butter or olive oil.
Add a packet of chopped up bacon and fry until cooked.
Stir in half a pack or more cheese at the end (Roule, Boursin, or just Philadelphia or other soft cheese).
Boil 200g pasta and mix together with sauce.
Eat it or bung it in the oven for a pasta bake.
Reheat next day for lunch.
Soften two leeks in butter or olive oil.
Add a packet of chopped up bacon and fry until cooked.
Stir in half a pack or more cheese at the end (Roule, Boursin, or just Philadelphia or other soft cheese).
Boil 200g pasta and mix together with sauce.
Eat it or bung it in the oven for a pasta bake.
Reheat next day for lunch.
Spaghetti carbonara.
Cook spaghetti.
Mix 4 egg yolks, 100ml double cream, 30g parmesan, salt and pepper.
Fry off some bacon bits. Add to spaghetti. Heat through. Turn off heat, add egg yolk mixture, stir through. Serve topped with some more parmesan.
Next morning add a bit more double cream and parmesan to the spaghetti in the tupperware. Heat through in the microwave.
Cook spaghetti.
Mix 4 egg yolks, 100ml double cream, 30g parmesan, salt and pepper.
Fry off some bacon bits. Add to spaghetti. Heat through. Turn off heat, add egg yolk mixture, stir through. Serve topped with some more parmesan.
Next morning add a bit more double cream and parmesan to the spaghetti in the tupperware. Heat through in the microwave.
Really fast pasta sauce...make a white sauce, chuck in an asparagus cupasoup (without croutons), add some cooked chicken if you want more protein, bung over your pasta, grate some parmesan on top.
Experiment with seasonings for chicken, shop bought Cajun spice mixes are good but loads of recipes for making up your own. Coat a chicken breast in it, and grill. Potatoes for carbs and plenty of veg to go with it. The chicken also makes a good sandwich filling when cold.
Not so quick to make but bolognaise and chilli can be made in big vats (I used to 1.5kg of mince per batch) and then frozen in individual portions. Chilli actually tastes better the next day in my opinion.
Experiment with seasonings for chicken, shop bought Cajun spice mixes are good but loads of recipes for making up your own. Coat a chicken breast in it, and grill. Potatoes for carbs and plenty of veg to go with it. The chicken also makes a good sandwich filling when cold.
Not so quick to make but bolognaise and chilli can be made in big vats (I used to 1.5kg of mince per batch) and then frozen in individual portions. Chilli actually tastes better the next day in my opinion.
Bolognese seems to taste better and better the more you reheat it. Can be as simple or complex as you like, but generally can't go wrong with minced beef, garlic, onions, pasata or tomato puree and a splash off red wine.
Fried rice can be good too. Pork, onions, garlic, pepper and fish sauce, and fry.
Stews are always a good one too. Don't throw away the bones after eating. Boil them with some veg, really what ever is to hand, and they usually taste good.
Fried rice can be good too. Pork, onions, garlic, pepper and fish sauce, and fry.
Stews are always a good one too. Don't throw away the bones after eating. Boil them with some veg, really what ever is to hand, and they usually taste good.
Orzo salad
Soften finely chopped onion, courgette, peppers, and garlic in oil.
Cook orzo in chicken stock instead of water, drain the pasta and mix in the veg, add diced tomatoes, lemon juice (grated zest if you like), olive oil, a splash of white wine vinegar, salt and pepper to taste and chopped fresh parsley. I like to add some finely chopped fresh chilli for a bit of a kick.
Serve with grilled meats or fish.
Even better next day for lunch with some cooked meat.
Soften finely chopped onion, courgette, peppers, and garlic in oil.
Cook orzo in chicken stock instead of water, drain the pasta and mix in the veg, add diced tomatoes, lemon juice (grated zest if you like), olive oil, a splash of white wine vinegar, salt and pepper to taste and chopped fresh parsley. I like to add some finely chopped fresh chilli for a bit of a kick.
Serve with grilled meats or fish.
Even better next day for lunch with some cooked meat.
stevenjhepburn said:
Spaghetti carbonara.
Cook spaghetti.
Mix 4 egg yolks, 100ml double cream, 30g parmesan, salt and pepper.
Fry off some bacon bits. Add to spaghetti. Heat through. Turn off heat, add egg yolk mixture, stir through. Serve topped with some more parmesan.
Next morning add a bit more double cream and parmesan to the spaghetti in the tupperware. Heat through in the microwave.
I'm sorry, but no. As an Italian who loves carbonara, I can't let this happen Cook spaghetti.
Mix 4 egg yolks, 100ml double cream, 30g parmesan, salt and pepper.
Fry off some bacon bits. Add to spaghetti. Heat through. Turn off heat, add egg yolk mixture, stir through. Serve topped with some more parmesan.
Next morning add a bit more double cream and parmesan to the spaghetti in the tupperware. Heat through in the microwave.
First, no double-cream. No cream at all.
Second, replace parmesan with pecorino romano (as aged as you can find), and replace bacon with guanciale (unsmoked cured pork cheek).
Cook pasta as per packet's recommendation (1 minute less if you prefer it really al dente).
Fry the guanciale, chopped in small cubes, in a non stick pan. Don't use any oil or butter - the fat coming out of the guanciale will be enough.
For the actual sauce, I use a whole yolk per person, plus one whole egg. So for 4 people (c. 500gr of pasta), I use 4 yolks + 1 whole egg.
Whisk the eggs in a cup together with grated pecorino and lots of freshly ground black pepper. Whisk until the sauce is uniform. As the pasta cooks, spoon some of the white foam that forms on top of the boiling water into the egg mixture. The white foam is very starchy and will add creaminess to the eggs.
Once the pasta is cooked, add the fried guanciale (but don't reuse the oil/fat which doesn't taste particularly nice) and the egg mixture, and mix and toss everything in the hot pan for a couple of seconds. Add some more grated pecorino and ground black pepper.
Et voila, the real carbonara!
matrignano said:
I'm sorry, but no. As an Italian who loves carbonara, I can't let this happen
First, no double-cream. No cream at all.
Second, replace parmesan with pecorino romano (as aged as you can find), and replace bacon with guanciale (unsmoked cured pork cheek).
Cook pasta as per packet's recommendation (1 minute less if you prefer it really al dente).
Fry the guanciale, chopped in small cubes, in a non stick pan. Don't use any oil or butter - the fat coming out of the guanciale will be enough.
For the actual sauce, I use a whole yolk per person, plus one whole egg. So for 4 people (c. 500gr of pasta), I use 4 yolks + 1 whole egg.
Whisk the eggs in a cup together with grated pecorino and lots of freshly ground black pepper. Whisk until the sauce is uniform. As the pasta cooks, spoon some of the white foam that forms on top of the boiling water into the egg mixture. The white foam is very starchy and will add creaminess to the eggs.
Once the pasta is cooked, add the fried guanciale (but don't reuse the oil/fat which doesn't taste particularly nice) and the egg mixture, and mix and toss everything in the hot pan for a couple of seconds. Add some more grated pecorino and ground black pepper.
Et voila, the real carbonara!
First, no double-cream. No cream at all.
Second, replace parmesan with pecorino romano (as aged as you can find), and replace bacon with guanciale (unsmoked cured pork cheek).
Cook pasta as per packet's recommendation (1 minute less if you prefer it really al dente).
Fry the guanciale, chopped in small cubes, in a non stick pan. Don't use any oil or butter - the fat coming out of the guanciale will be enough.
For the actual sauce, I use a whole yolk per person, plus one whole egg. So for 4 people (c. 500gr of pasta), I use 4 yolks + 1 whole egg.
Whisk the eggs in a cup together with grated pecorino and lots of freshly ground black pepper. Whisk until the sauce is uniform. As the pasta cooks, spoon some of the white foam that forms on top of the boiling water into the egg mixture. The white foam is very starchy and will add creaminess to the eggs.
Once the pasta is cooked, add the fried guanciale (but don't reuse the oil/fat which doesn't taste particularly nice) and the egg mixture, and mix and toss everything in the hot pan for a couple of seconds. Add some more grated pecorino and ground black pepper.
Et voila, the real carbonara!
yum yum
te.RizzoTheRat said:
Damn you, now I'm starving!
Can you get guanciale easily in the UK?
In a few delicattesen places in London (Lina stores in Soho) and Wholefoods Market.Can you get guanciale easily in the UK?
Can also buy online here: http://www.natoora.co.uk/shop/deli/saucisson-salam...
Easy pasta sauce.
Dice onions and brown in some oil
Add beef mince and brown too
Chuck in a tin of chopped tomatoes, a tea spoon of sugar, and a heaped spoon of gravy granules and leave to simmer on low heat for 30min.
Done.
Dice onions and brown in some oil
Add beef mince and brown too
- if being healthy
Chuck in a tin of chopped tomatoes, a tea spoon of sugar, and a heaped spoon of gravy granules and leave to simmer on low heat for 30min.
Done.
I'm not 100% on if this would microwave well, but I guess it would.
Paneer Chilli fry - takes awesome and its simple and hard to get wrong, just chop stuff up and fry it.
Makes 2 portions:
Paneer (or halloumi if its too much trouble to track down) - 200g-ish
a handful of finger chillis (or regular green chillis)
1 large onion
a clove of garlic
about a thumb sized bit of ginger
a green pepper
tbsp ketchup
tbsp light soy sauce
some cayenne pepper, salt and pepper.
a spring onion if you want to garnish it.
and of course oil to fry it in.
Chop up some ginger, a clove of garlic and an onion. Start frying that. Don't burn it, but it should be going for a reasonable while. By the time the sauce goes in you want the onions really well done.
Then finely chop up a handful of finger chillis (or regular green chillis) and put them in. For quantity, this should be to the point where your brain goes "uhhh, reaaaally? you sure?" then add one more.
Cut up the paneer/halloumi into cubes about 1cm-2cm across. Put a load of oil in the bottom of a pan, get it properly oh-my-god-I'm-going-to-burn-the-house-down hot and start frying it. High temperature is important as you want to get the outside of it nice and golden, to the point where its starting to go a little firm.
The first pan with the should now be ready for a chopped up green pepper. Bung that in, but don't do it too soon as it should still have a little crunch to it at the end.
Then, sauce time - add to the base 1 tablespoon ketchup, 1 tablespoon light soy sauce, a bit of salt and pepper and a tiny amount of cayenne pepper, maybe half a teaspoon (the chillis are most of the heat here, remember, this is mostly to balance it out). Turn the heat down to medium so it doesn't congeal and mix all that in well. Let it boil down a little for a couple of minutes then drain the cheese, and transfer it into the pan with the sauce. Mix it all up good and proper and then dish it out.
Chop up the spring onion for fancyness on the top.
Paneer Chilli fry - takes awesome and its simple and hard to get wrong, just chop stuff up and fry it.
Makes 2 portions:
Paneer (or halloumi if its too much trouble to track down) - 200g-ish
a handful of finger chillis (or regular green chillis)
1 large onion
a clove of garlic
about a thumb sized bit of ginger
a green pepper
tbsp ketchup
tbsp light soy sauce
some cayenne pepper, salt and pepper.
a spring onion if you want to garnish it.
and of course oil to fry it in.
Chop up some ginger, a clove of garlic and an onion. Start frying that. Don't burn it, but it should be going for a reasonable while. By the time the sauce goes in you want the onions really well done.
Then finely chop up a handful of finger chillis (or regular green chillis) and put them in. For quantity, this should be to the point where your brain goes "uhhh, reaaaally? you sure?" then add one more.
Cut up the paneer/halloumi into cubes about 1cm-2cm across. Put a load of oil in the bottom of a pan, get it properly oh-my-god-I'm-going-to-burn-the-house-down hot and start frying it. High temperature is important as you want to get the outside of it nice and golden, to the point where its starting to go a little firm.
The first pan with the should now be ready for a chopped up green pepper. Bung that in, but don't do it too soon as it should still have a little crunch to it at the end.
Then, sauce time - add to the base 1 tablespoon ketchup, 1 tablespoon light soy sauce, a bit of salt and pepper and a tiny amount of cayenne pepper, maybe half a teaspoon (the chillis are most of the heat here, remember, this is mostly to balance it out). Turn the heat down to medium so it doesn't congeal and mix all that in well. Let it boil down a little for a couple of minutes then drain the cheese, and transfer it into the pan with the sauce. Mix it all up good and proper and then dish it out.
Chop up the spring onion for fancyness on the top.
Chorizo Pasta
Finely slice an onion and cook it over a medium heat until soft.
Add a chopped red pepper and cook for another 3 minutes.
Cook some Fusilli pasta as per the instructions.
Add 100-200g chopped Chorizo to the onions and peppers and cook until the oils from the Chorizo has released its oils and coated everything.
Drain the pasta and mix everything together.
Enjoy.
Finely slice an onion and cook it over a medium heat until soft.
Add a chopped red pepper and cook for another 3 minutes.
Cook some Fusilli pasta as per the instructions.
Add 100-200g chopped Chorizo to the onions and peppers and cook until the oils from the Chorizo has released its oils and coated everything.
Drain the pasta and mix everything together.
Enjoy.
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