Yeah, just the thing for lazy buggers or when you get a surprise visit and haven’t got anything to give them with their cuppas. Dom’s mum gave me these recipes, hard to believe as she’s anything but a lazy cook.So, I thought,measuring out quantities, bit of a faff, but at least it's all the same amounts.........mixing stuff together, also faffy, but if you have your other half sitting around talking b*llocks, which mine seems to spend a lot of his time doing, you obviously put him to work:
200g dessert chocolate
200g flour (self-raising if you have it, otherwise add a sachet of “levure chimique” (baking powder))
4 soup spoons of rum
Add eggs one by one whilst whisking
Add the flour and baking powder if you’re using it
Put in a buttered microwavable recipient
Cook (uncovered) for 11 mins on full power
Wait for 5 mins then turn out onto a cooling rack
Thursday, 27 May 2010
Friday, 14 May 2010
Well I have been given some recipes to try for my lazy cook collection and this is the first of them from my friend Chrissie up in Brittany. She writes:
"Take the biggest baking tray with deepish sides you can fit into the oven and fill it with chicken thighs, drumsticks and smallish or halved par boiled spuds. Slosh over this plenty of olive oil and lots of 'herbs de Provence' salt and pepper. Lastly, cut a couple (we use four) lemons into quarters and squeeze them over the top of the chicken. Now, the fun bit. Put some hot soapy water in the sink 'cos you're going to need it. With clean hands (we do try) get in there and mix the whole lot together. Once you've done that and washed your hands pop the whole thing into the oven until cooked ! The house, by the way, will smell amazing!"
Sounds nice and easy, doesn't it? Obviously I didn't bother peeling the spuds or anything, parboiling them is enough of an effort. You can get ready peeled & cooked spuds here vacuum packed but didn't have any handy and as yesterday was yet another Bank Holiday here, I had to use actual potatoes......the rest of it was very simple though and the results were fantastic, tried it out on some friends they loved it too, nothing was left, not even the juice!
My friend Guy in this photo is highly qualified as far as eating goes, he once challenged a friend to see which of them could eat the most beef in a year, you'll find the journal of that year here, needless to say he won, being an insanely competitive person ........not sure how great it was for his health though.
So thank you, Chrissie, a great recipe, really easy to do and tastes fantastic! Oh and the kitchen does indeed smell amazing......
Saturday, 8 May 2010
Well first of all a big thank you to all the people who have sent me easy recipes, I will be trying them all in the next few weeks to make sure they are indeed faff-free enough to be included here. Couldn't really get this across to my chef friend who was telling me about his "simple" sweet potato recipe last night, he was most offended when after a 10 minute explaination I told him it wasn't at all simple for us mere mortals...........
Thursday, 6 May 2010
OK, so here's my first recipe offering, really easy curry. The secret to a good, tasty curry is cooking it for ages. And ages. Not the 20 minutes recommended in a lot of recipe books and on the back of Patak's curry sauces. Not that I'm dissing Patak's, they are great for lazy buggers like me......just ignore the instructions.
So you get some meat, I use pork a lot because it's really cheap and lamb isn't, at least not over here in La Belle France. Living here is why I have to make my own curry, the French as a nation are apparently allergic to spicy food. Get some onions, essential ingredient in just about every thing I cook. Fry the onions in some oil, doesn't matter what sort (maybe not engine oil though) for ages on a low heat til they're really golden brown, lots of people don't fry them for long enough.
Don't ask me how many "some" is, I don't do quantities, if you're the sort of person (like my dear husband) who feels the need to measure precise quantities of all ingredients and prepare them in little bowls like they do on Blue Peter, this probably isn't the blog for you. Once you're onions are a nice colour, add the meat in chunks, fry it for a bit then chuck in some curry paste. I tend to use the aforementioned Patak's, it's got all the spices you need in one place and there's no faffing about roasting cardamom pods and the like. Use the mild curry one then you can always chuck in some killer chillies later on unless you're catering for a bunch of lightweights.
Stir it all around for a bit, then add a load of water, and leave it to cook. For ages. Whilst you go and do something useful with your time like randomly surfing the internet or playing Lord of the Rings online. Even better, leave it to go cold after a few hours then fire it up again the next day. Keep chucking water in if it gets too gloopy. Then about an hour before you want to eat it, bung in a tin of tomatoes, or if you're feeling really keen, actually go to the effort of chopping up some tomatoes to put in. Then you can add some veg, whatever you like, prechopped frozen are often my légumes of choice.
And there you have it, job's a good'un, you can leave it bubbling away til your guests arrive, no last minute messing about in the kitchen, just stick the pot on the table, sprinkle over some chopped coriander (if you can be bothered) and hand them a ladle. You might have to go to the effort of cooking some rice, but then you can always get it in those handy microwaveable sachets these days..........