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By *gent Coulson OP Man
over a year ago
Secret hideaway in the pennines |
Some of you will know, I am a bit of a foodie, and, a trained chef, though I haven't worked in a commercial kitchen for many years. Over the lockdowns, I rekindled my love for cooking
I have become a little experimental with my cooking covering many different styles, and flavours, however, this weekend I thought I would have a go at making a Heinz baked beans clone recipe I found on the net, scaled down for a smaller portion obviously. I'm quite excited to see and taste the results.
Anyone else experimented in the kitchen, if so, what and how did it turn out, lets here your successes and failures |
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By (user no longer on site)
over a year ago
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Oh I do like experimenting a little and trying new recipes or twisting ingredients or two. Made a lovely omelette recently with baby spinach, feta and fresh avocado on top (not warm...yuck!)  |
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I adore experimenting the kitchen with food.
Although saying that, over lockdown I've been learning to cook proper italian food & learnt to make my own pasta from scratch. Actually pretty chuffed with myself when I got it right.
I also have a lot of very old patisserie recipe books from my Grandad when he did it in the late 40's / 50's, so from time to time I make something from that. |
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By (user no longer on site)
over a year ago
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Lea and Perrins launched a Worcestershire Table Sauce. It did not catch on and they dropped it. Trouble is, my wife loved it. So, using the ingredients list on the bottle, I had a go at recreating it with fair success. It is now a standard recipe in my house although I only have to make it 2 or 3 times a year. |
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By *ack688Man
over a year ago
abruzzo Italy (and UK) |
Living out in Italy most of the time means a good number of standard British things just aren’t available here, so I’ve done the home made Heinz beans thing too a few years ago and actually it turned out pretty well. I think my most adventurous thing was digging a deep fire pit for a whole leg of wild boar that a local hunter gifted to me, it slow cooked for about 10 hours and was incredible. |
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By *ooBulMan
over a year ago
Missin’ Yo’ Kissin’ |
Yeah, I've knicked a Ken Hom recipe that works with fish, lamb, ham, fish fingers.
Its plum tomatoes chopped up, onions fried, garlic, soy, Shaoxing wine (or sweet sherry), sugar/liquid sugar (eg Agave), add all the coloured peppers, mushrooms, chilies for the kick.
His recipe was done with fried fish. But it would work with steamed fish too!
Whats good about this? Take out the chilies & you can serve with pasta/spaghetti/other pastas etc.
So it's Asian or Italian!
You could serve with chips or garlic mashed potatoes.
If I was doing veggie I'd use a whole host of oven cooked roast veg in oil & honey and say Delphinoise cheesy potato layers.  |
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