Cooking

Disclaimer

I PROVIDE THESE RECIPES "AS IS" WITHOUT WARRANTY OF ANY KIND, EITHER EXPRESSED OR IMPLIED, INCLUDING, BUT NOT LIMITED TO, THE IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE. THE ENTIRE RISK AS TO THE QUALITY AND PERFORMANCE OF THE RECIPE IS WITH YOU. SHOULD THE RECIPE PROVE DEFECTIVE, YOU ASSUME THE COST OF ALL NECESSARY SERVICING, REPAIR OR CORRECTION. (from the GPL)

One of the things that I love about the Internet is that a cook as terrible and inexperienced as me can publish a list of recipes. I wrote this page so that I would stop constantly ringing people for the recipes each month when I decide to cook.

This is just a collection of random recipes that I use. I mix and match depending on which three items I have in my fridge on the day.

Recipes

Chicken Schnitzel

1. Buy / defrost chicken breasts
2. Mix plain flour with salt and pepper (to taste)
3. Mix an egg with lemon juice and sugar (to taste) in a bowl
4. Spread a pile of bread crumbs on a plate
5. Cover a chicken piece completely in the flour mixture
6. Dip and cover the chicken in the egg mixture
7. Now cover the chicken with bread crumbs
8. Repeat thie mix, dip, mix process for each chicken piece
9. Heat oil about 2-3mm deep in a frypan, not too hot or the outside will burn
10. Put the chicken in the pan, the oil should be bubbling around the chicken
11. Cook the chicken until it is brown on the side in the oil
12. Turn the chicken over
13. Cook until it is equally brown on the second side
14. Eat!

Pasta

1. Boil water in saucepan
2. Add pasta (remember that it expands)
3. Boil pasta until it is cooked to your liking (approx 8-10 mins)
4. Drain the water from the saucepan (use a colander)
5. Serve the pasta immediately or run water through it to stop it sticking together

White Sauce

1. Melt 1 tablespoon of margarine in a small saucepan on very low heat
2. Before the margarine starts to boil, add flour
3. Add just less than 1 tablespoon of flour slowly, continually mixing it in with the margarine
4. Add flour and mix continually until there is a smooth paste like substance
5. Slowly add 1-2 cups of milk while continually stirring
6. Keep stirring being sure to get rid of all those yucky lumps
7. Add chicken stock, pepper and salt to taste (the more the better IMO)
8. When done the mixture should be consistent and still a little runny
9. The sauce should harden as it cools

Spaghetti Bolognase Sauce

1. Dice 1 medium onion
2. Cook onion with 500g mince in a fry pan until brown
3. Be sure to break the mince up into small pieces while cooking
4. Add 1 teaspoon minced garlic and slightly less minced ginger
5. Stir in 1 can of tomato soup
6. Mix in 50g tomato paste
7. Add pepper to taste
8. Bring sauce to the boil
9. Mix in pasta that you were cooking on the other burner
10. Serve