This idea has been kicking around for months, essentially, webrecipes is will be a recipes database, but since I’ve done nothing for it so far, and I’m not going to have any time to dedicate to the project in the next few months at least, maybe it’s best to announce it now. It’s been sitting online with a little static content for weeks, but with no incoming links.
I really didn’t intend for this thing to stagnate (I’ve got some good ideas - and look at that URL!)
Tags: Cooking, web
No cooking-related posts for some time, as I’ve been working on a separate project (which isn’t ready yet, taking longer than I thought), stay tuned though.
I’ve been making a lot of stir-fries recently, and wanted to try Duck. I bought duck legs, but found that I had too much meat left on the bone, so I tried making some stock, and added the skin from a clementine (which I’d peeled to put in the stir-fry anyway), and a handful of dried fruit. Put the bones, the skin and fruit in boiling water and reduce for ~10-20 minutes (or however long it takes to reduce), and you should have an extremely flavoursome stock. It occurred to me afterwards that I could have mashed the clementine skin and dried fruit up with a fork, to extract more flavour. I’m also wondering whether I might’ve added Soy sauce, or even red wine. Time to buy more duck then…
Tags: Cooking, duck, orange
Found this little recipe in a student cookbook. The description says it’s popular in America, but a quick Google search didn’t show much evidence of this. I haven’t added any quantities to this post as you can change it for however many you want.
Fish fingers
Bread (a roll, ideally)
Cheese (for melting, I prefer extra mature for this)
Worcester sauce (your choice, but if you make anything involving melted cheese without worcester sauce, I won’t talk to you anymore)
Cook the fish fingers as it says on the packet, but just before they’re done, take them out and place on the bread. Grill (even if you’ve been just using the oven until now) the fingers on the bread for a couple of minutes, then remove. Grate cheese on top of the fingers, then grill breifly until the cheese begins to melt. When this happens, drizzle Worcester sauce over the cheese. Grill for a couple of minutes more, until the cheese browns.
Serve on it’s own as a snack, or with chips/peas etc., as a meal. Also, try adding tartare, but remember if the cheese is too strong this might be redundant.
Tags: cheese, Cooking, fish
I was surprised when I realised how easy to make salad dressing is. The trouble is, the ingredients tend to be, not obscure, but also not necessarily things you’d have to hand as they’re not used in many other recipes.
180ml Olive Oil
50ml Balsamic Vinegar
tsp. wholegrain mustard
tsp. brown sugar
tsp. thyme
dash of lemon juice
Mix the vinegar, mustard, thyme and sugar together in a bowl. Still stirring/whisking this mixture, pour in the lemon, then the oil until you’ve decided you’ve got a good consistency. As with all things, the exact quantities of the ingredients aren’t critical, which is why I suggest putting the oil in last, so you can work out how much you need.
Tags: Cooking, salad
My grandmother used to make these cakes whenever we went to see her; she grew fresh parsley in the garden, but it’s easier to just buy it…
Take a similar weight of defrosted white fish and peeled new potatoes. Boil some water in a saucepan on the hob, and put the potatoes in the water. Take a colander and put the fish in it, then use the pan with the potatoes to steam the fish. Once the fish is soft (it doesn’t need to be totally cooked, but it doesn’t matter either way), and the potatoes are boiled, take the fish off and leave it aside, then drain the potatoes.
Cut the fish up roughly, then add it to the saucepan. Mash the potatoes and fish up together, then add a sprinkling of chopped parsley. Dust a chopping board with flour, then take a small handful of the mixture, and press it on the flour into a patty. Keep doing this until you’ve used up the mixture.
Take a fryingpan and heat up a generous amount of oil (olive oil ideally, but this is up to you), until it’s hot but not smoking. Place the patties in the oil until they brown on the bottom, then turn them over with a fish slice, and brown on the other side.
Serve the fishcakes with toast, or salad, or chips, or anything else you can think of that goes with fish and potato. You shouldn’t need sauce with this, as it shouldn’t be that dry.
Tags: Cooking, fish
Aha! That caught you out huh? Yes, one of the main topics of this site will be cooking. It’s only in the last year or so I’ve been cooking in earnest, so it’ll be good to record some of the things I’ve been doing.
First, put enough water in a sauce pan so that you could just cover the height of the fish you’re cooking (I’m assuming the fish will fit on the area of the bottom of the pan without overlapping, if not you’ll obviously have to put in more water), then add a dash of white wine, a sprinkling of Tarragon, a sprinkling of Parsley, a dash of garlic (I used pre-chopped, I guess it’s better to buy fresh cloves though), and a dash of black pepper. Stir it all up while you bring it to the boil, then leave the liquid simmering.
I used white fish, but this is definately up to you. Make sure it’s fully defrosted, then if you planned to chop it, do so before adding it to the simmering water. Put the lid on the saucepan and leave until the fish is soft (~ 5 mins). When it’s done, scoop out onto a plate. I ate this with some salad (with home-made dressing which I’ll talk about some other time!)
To be honest, I’m not sure how much the fish benefitted from the wine and herbs… I’d have to repeat the whole thing with plain water to be sure however. Recipe inspired by Cooking For Engineers. Cheers!
Tags: Cooking, fish
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