Wyrdlight's Cook-Book

[Wyrdlight]

Hello!

Just found this section of the forum and thought i would post some random recipies over the course of the next few weeks as and when i have the time!.

Recipie 1 - Rice with Fish

This is not really even a recipie... it just a combination of things in a bowl than you eat, its incredible cheap, very filling with low fat and low calories. I discovered it after an uncle suggested it as "cheap, fast diet food". Now its not for everyone but i find its very very tasty, far more so than the ingrediants would suggest.

Essentially its perfect student food....

What you will need.
Brown Whole-grain rice, enough for one bowl, any rice will do but whole grain is better for you, if you are REALLY ina rush then you can use micro-waveable rice, then it will be ready in 1 min 30 seconds.

1 tin of fish, any fish will do, i find sardines, pichards or mackerel in tomato sauce is best, stops the dish being to dry.

Capers, you can get them in salt, they last years in the cuboard and have tons of flavour for thier cost, you only need a few too!

Salt, and pepper to taste.

Instructions, cook rice, place rice in a bowl, add fish and capers, stir, eat.

Thats it... simple eh? you can add sweet-corn, chopped tommies, anything you like but in the end its still cheap, fast and filling its not huat-cuisine but it yummy any-ways.

Will update soon.. with home-made mushroom soup, pea and mint pasta and various cake recipies....

Enjoy!

EDIT - Update

Recipie 2 - Cream of Mushroom Soup - Serves 4

This is a recipie i pulled from a book years ago, i have tinkered with it and altered it to suit my tastes and i would recomend that people play with the herb and spices, i favour copious ammounts of cumin and fennel seed but the choice is up to you. This soup can be frozen and will keep for a goodly while, simply de-frost and re-heat. This is a good warming soup, and goes well with crusty bread either as a main meal or a starter. I consider it a staple recipie and hope you will too!

What you will need.

250 Grams of Mushrooms - any kind will do though i favour chesnut mushrooms as they have a pleasing colour and stronger flavour.
1 Large white onion - You can can add more if you wish though the mushrooms should always out-weigh the onions
3-4 cloves of garlic
3/4 pint of veggie/chicken stock
3/4 pint of semi-skinned milk
1 large table spoon of butter - More may be needed, depends on how low cal you want the end result
2 bay leaves
1 large tablespoon of white flour

Herb/Spice selection - I have found all of these herbs are good, i favour cumin, fennel and bay and leave out the basil, experiment and see what you like!
Basil
Fennel Seeds
Cumin Seeds
Black Pepper
Salt

How to make it.
De-stalk a few of the mushrooms and lay them aside (around 1/5th of your total) chop up the rest of the mushrooms and the onion and garlic, melt the butter in a heavy bottom saucepan abd add the mushrooms, onion, cumin and fennel and cook till soft, make sure they are well coated in the melted butter. After 5-6 mins of gentle cooking add the table-spoon of flour, stir well and cook for 2 mins, be careful! the flour-mixture will burn very easily and if it does you will need to start over.

Add the stock and milk, mix in well then add the remaining herbs, season with salt and pepper to taste. bring to the boil, then simmer gently for 15-20 mins till rich and foaming on top, taste frequently and add herbs ect as needed. Take the soup off the heat, remove bay-leaves (unles you like stringy stalk!) and blend till smooth, whilst this is happening take the mushroom caps you set aside at the start and slice them finely, fry them in a small ammount of butter till crispy, add these to the now smooth blended soup, pour into bowls, garnish with a dollop of cream (if your feeling indulgent) and serve with fresh bread.

Enjoy!