Favourite receipes

Discussion in 'Recipes' started by Pip, May 14, 2014.

  1. Pip

    Pip Elite Member

    Looking for inspiration in collecting a few of the members favourites.

    Already had a search through and gained one or two.
     
  2. AlriteGeezer

    AlriteGeezer Elite Member

    What you looking for mate? Iv got a few regular ones i use that il post up when i got time.. they not 'strictly' bodybuilding as i cook for the mrs and lil one but could be cleaned up
     
  3. mick_the_brick

    mick_the_brick Elite Member

    I know a few for very good casseroles and things like that pip, if they are of interest I can put them in here for you.
     
  4. Incognito

    Incognito Resident wookie

    Get those casseroles up mick they work a treat
     
  5. Pip

    Pip Elite Member

    Anything guys and no, its not for bodybuilding just tryimng to compile receipes to make for good food.

    I have vowed to myself i am going to start cooking a lot more.
     
  6. mick_the_brick

    mick_the_brick Elite Member

    Ill post a load up after the weekend pip wife does it for a living so conjours up loads of healthy tasty food
     
  7. tomlet1

    tomlet1 Elite Member

    Chilli


    4-500g lean mince


    1 onion


    2-3 cloves garlic


    1tsp ground cumin


    1tsp chilli powder (more if you like it hotter, I like 1 tsp plus a splash of scotch bonnet sauce!)


    1 tbsp marjoram or oregano


    1tsp sugar


    1 tin chopped toms


    400ml beef stock


    Method-dice onion, fry until semi soft, add chopped garlic and mince, fry until mince is just browned.


    add all spices etc and finsih frying, pour in chopped tomato and stock, reduce to a simmer and cover.


    I cook it like that for around 45-1 hour until the liquid is reduced and more flavourful.


    Add salt and pepper as you wish. Obv u can make this in big batches and can alter it in loads of ways just my basic template
     
    Pip likes this.
  8. Rentaghost

    Rentaghost Moderator Staff Member

    Coconut oil


    Chicken


    King prawns


    Baby corn


    Spinach


    Onions


    Garlic


    Chilli


    Peppers


    200g total Greek yoghurt 0%


    2 tbsp Thai green curry paste


    Sprinkle of cumin and a touch of paprika


    It's a low fat, high pro Thai green, add jasmine rice if you want.


    Takes about 10 mins, easy if you're on the go
     
    Roy@/_ and Pip like this.
  9. Pip

    Pip Elite Member

    Keep them coming guys
     
  10. AlriteGeezer

    AlriteGeezer Elite Member

    • Chicken with mushrooms
    •  
    • 2 tbsp olive oil
    • 500g boneless, skinless chicken thighs (can use breast but thighs are tastier)
    • flour, for dusting
    • 50g cubetti di pancetta (i use smoked bacon)
    • 300g small button mushrooms
    • 2 large shallots, chopped
    • 250ml chicken stock
    • 1 tbsp white wine vinegar
    • 50g frozen peas
    • small handful parsley, finely chopped

    1. Heat 1 tbsp oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
    2. Add the final tbsp oil and cook shallots for 5 mins. Add the stock and vinegar, bubble for 1-2 mins. Return the chicken, pancetta and mushrooms and cook for 15 mins. Add the peas and parsley and cook for 2 mins more, then serve.
     
  11. AlriteGeezer

    AlriteGeezer Elite Member

    Fruity pork steaks

    • 4 boneless pork loin steaks, trimmed of any fat
    • 2 tsp Chinese five-spice powder
    • 1 tbsp sunflower oil
    • 1 large red onion, cut into thin wedges through the root
    • 4 red apples, cored and cut into eighths
    • 2 tbsp redcurrant jelly
    • 1 tbsp red wine vinegar or cider vinegar
    • 200ml chicken stock
    1. Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.
    2. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.
    3. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side
     
  12. AlriteGeezer

    AlriteGeezer Elite Member

    Mince and sweet potato stew

    • 1 tbsp sunflower oil
    • 1 large onion, chopped
    • 1 large carrot, chopped
    • 1 celery stick, sliced
    • 500g lean minced beef
    • 1 tbsp tomato pur
     
  13. AlriteGeezer

    AlriteGeezer Elite Member

    Prawn and tomato stew

    • 500g new potatoes
    • 2 tbsp olive oil
    • 1 large onion, sliced
    • 4 celery sticks, cut into pieces
    • 2 garlic cloves, chopped
    • 2 anchovy fillets, chopped
    • pinch chilli flakes
    • 400g can chopped tomatoes
    • 250ml white wine
    • 200ml vegetable stock
    • 400g raw king prawns, peeled
    • zest and juice 1 lemon
    • 1 tsp salted baby caper, rinsed
    • large handful parsley, chopped
    • toasted bread, to serve

    1. Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.
    2. Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.
     
  14. AlriteGeezer

    AlriteGeezer Elite Member

    Stuffed baked trout

    • 150ml hot vegetable stock
    • 50g couscous
    • 1 tbsp pine nuts, lightly toasted
    • 2 tbsp chopped parsley
    • zest and juice 1 lemon
    • olive oil, for greasing
    • 4 boneless trout fillets
    1. Pour the stock over the couscous in a bowl, cover with cling film and leave until the couscous has soaked up the liquid. Stir the toasted pine nuts into the couscous along with parsley, lemon zest and juice. Add salt and pepper to taste.
    2. Heat oven to 200C/180C fan/gas 6. Lightly oil 2 sheets of foil. Season the trout, then make 2
     
  15. AlriteGeezer

    AlriteGeezer Elite Member

    thats a few of my favorite meals as of late, another is my mango chicken one that is in the recipe section already
     
    Pip likes this.