 |
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
Where are you all and what do you do and why do you do it?
I cook mostly Indian and Italian meals and also bake different kinds of bread with and without yeast. I would do more desserts but I can’t be trusted I’d just eat the lot.
I do mostly as I love to make food for people I care about. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"Cooking … great - baking and bread making relatively new at ( still v amateur/ won’t be on bake off for another 30 years likely ! ) "
It’s just practice, the best tip I ever got was to keep it slightly wetter than it should be and work it with a bit of oil if too sticky, not flour.
Works for baking as well  |
Reply privately, Reply in forum +quote
or View forums list | |
I am a very good cook and an even better baker.
But sadly I have no time nowadays. When I am home though I tend to make comfort food for me and the family.
I can cook anything but my specialty is, obviously Mexican food (nothing like most people here have eaten though…)  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I am a very good cook and an even better baker.
But sadly I have no time nowadays. When I am home though I tend to make comfort food for me and the family.
I can cook anything but my specialty is, obviously Mexican food (nothing like most people here have eaten though…) "
Oh I love making Mexican chilli, I was actually taught this recipe age 13 by Syrian guy I worked for ! So it’s probably not authentic well definitely not as it uses Harissa but god it’s good |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"Works for baking as well
And keep your hands wet.  "
I haven’t tried that. When I make bread there is literally more mixture on my hands than anywhere else its that sticky to start, I have learnt this is the best way , just persevere and eventually it will go silky smooth. Just got a resist the temptation to add flour |
Reply privately, Reply in forum +quote
or View forums list | |
My husband makes the best pizzas. He's developed his dough recipe over a number of years, and it's lovely.
He'll prove the dough anything from a few hours (for spur-of-the-moment ones) to a couple of days (cold proving in fridge) and makes the sauce from fresh, too.
Having pizza again tonight. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"My husband makes the best pizzas. He's developed his dough recipe over a number of years, and it's lovely.
He'll prove the dough anything from a few hours (for spur-of-the-moment ones) to a couple of days (cold proving in fridge) and makes the sauce from fresh, too.
Having pizza again tonight. "
That sounds great I love home-made pizza although what I often do is buy the 97p basic ones, Stick a load of ingredients, sprinkle with oregano , mozzarella, drizzle with olive oil , chilli flakes and turn it into something really special |
Reply privately, Reply in forum +quote
or View forums list | |
"That sounds great I love home-made pizza although what I often do is buy the 97p basic ones, Stick a load of ingredients, sprinkle with oregano , mozzarella, drizzle with olive oil , chilli flakes and turn it into something really special"
No snobbery from us on that one - customising a shop-bought pizza is always good!
Keep an eye out for a little something called "Chili and Garlic Salt". It comes in a grinder bottle, and does for pizza exactly what MSG does for everything else!! |
Reply privately, Reply in forum +quote
or View forums list | |
"I am a very good cook and an even better baker.
But sadly I have no time nowadays. When I am home though I tend to make comfort food for me and the family.
I can cook anything but my specialty is, obviously Mexican food (nothing like most people here have eaten though…)
Oh I love making Mexican chilli, I was actually taught this recipe age 13 by Syrian guy I worked for ! So it’s probably not authentic well definitely not as it uses Harissa but god it’s good "
No one in Mexico eats chili. Absolutely no one. Unless it is a purpose trip to a Tex-Mex place for a laugh. I mean, some Tex-Mex stuff is pretty tasty… like chili.
The dish chili is based on, picadillo, is much nicer in my view. Full of veggies and flavour… accompanied with Mexican rice, it is part of my comfort food repertoire. ☺️ |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I am a very good cook and an even better baker.
But sadly I have no time nowadays. When I am home though I tend to make comfort food for me and the family.
I can cook anything but my specialty is, obviously Mexican food (nothing like most people here have eaten though…)
Oh I love making Mexican chilli, I was actually taught this recipe age 13 by Syrian guy I worked for ! So it’s probably not authentic well definitely not as it uses Harissa but god it’s good
No one in Mexico eats chili. "
I had it when I went , I like to set trends |
Reply privately, Reply in forum +quote
or View forums list | |
"I owned a cake shop for over 10 years so my speciality is anything cake/dessert related 
What’s your most special speciality / signature cake?
Whisky and espresso mousse "
Cake is raspberry and elderflower |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rAitchMan 13 weeks ago
Diagonally Parked in a Parallel Universe |
I enjoy baking both sweet and savoury. All my baking gets taken to work for the ladies in the office. If I make cake, I'll only have a tiny sliver, as I'm diabetic and I like to be careful with what I eat. |
Reply privately, Reply in forum +quote
or View forums list | |
The hubby really love to cook for folks. He does so many different dishes. Bake sour dough pizzas, makes Indian food, hot smokes the likes of pulled pork and ribs, and make own burgers. Loves having Fabbers over and cooking for them |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I owned a cake shop for over 10 years so my speciality is anything cake/dessert related
What’s your most special speciality / signature cake?
Whisky and espresso mousse
Cake is raspberry and elderflower "
Sounds good. I’m going to try almond & blueberry shortly |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I love to cook. And can cook most things. It’s definitely my love language.
I can bake, but prefer not to as it tends to be too scientific…
I love food and can talk about it for hours."
Me too , I love learning about ingredients on the markets , I now know casa from cinnamon and can tell fake saffron that’s been dyed red and spot a good tahini ! |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I love cooking, especially for other people. Often Turkish style food, soups, fruit crumbles and cheesecakes. No one comes to my house without getting fed "
I love Turkish but rarely make it But 2 days ago was in Istanbul I had baba ganoush and am now inspired to try and make it - roasted mashed eggplant with garlic, tahini and olive oil |
Reply privately, Reply in forum +quote
or View forums list | |
I've lost count of the number of cookery books in the house, but it's easily at least 50, probably even more. 2 more arriving tomorrow. Amazon sales are never kind to us for books
.
Why do we like it ? We enjoy trying new dishes from a whole range of diverse cultures.
.
We're also experimenting with trying new recipes to cut out carbs, or greatly reduce them.
.
Made some lemon tartlet like cakes (using almond flour) with jiggly lemon toppings that came out divinely. Low carb and very keto friendly. No butter either, so vegetarian friendly. (Not vegan friendly due to eggs however)
|
Reply privately, Reply in forum +quote
or View forums list | |
Love experimenting with food, can’t stand the poncy 20 ingredients ones
Love a stunning homemade burger
And cruffins are my current favourite experiment with flavours
Going to play with making different types of pasty next
And fancy soups with crusty bread and butter to dunk and mop up |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I've lost count of the number of cookery books in the house, but it's easily at least 50, probably even more. 2 more arriving tomorrow. Amazon sales are never kind to us for books
"
If you come across Australian Woman’s Weekly, Cooking Class Indian, it’s an absolute gem. It’s fetching high prices on Amazon but someone kindly photographed the whole book for me  |
Reply privately, Reply in forum +quote
or View forums list | |
"If you come across Australian Woman’s Weekly, Cooking Class Indian, it’s an absolute gem. It’s fetching high prices on Amazon but someone kindly photographed the whole book for me "
Thank you kindly for the recommendation. Amazon sales are due any day and the basket is going to get heavier |
Reply privately, Reply in forum +quote
or View forums list | |
"I love cooking, especially for other people. Often Turkish style food, soups, fruit crumbles and cheesecakes. No one comes to my house without getting fed
I love Turkish but rarely make it But 2 days ago was in Istanbul I had baba ganoush and am now inspired to try and make it - roasted mashed eggplant with garlic, tahini and olive oil"
m
Sounds delicious, I’ve not tried baba ganoush before but it looks a bit like Hummus, which I love. I like making the Turkish mezze dishes - Kisir, Saksuka, shepherd salad and Turkish chilli sauce. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *rHotNotts OP Man 13 weeks ago
Dubai & Nottingham |
"I love cooking, especially for other people. Often Turkish style food, soups, fruit crumbles and cheesecakes. No one comes to my house without getting fed
I love Turkish but rarely make it But 2 days ago was in Istanbul I had baba ganoush and am now inspired to try and make it - roasted mashed eggplant with garlic, tahini and olive oilm
Sounds delicious, I’ve not tried baba ganoush before but it looks a bit like Hummus, which I love. I like making the Turkish mezze dishes - Kisir, Saksuka, shepherd salad and Turkish chilli sauce. "
Yeah it’s very similar to Hummus I just made both! Ingredients the sane jusr switch chickpeas for eggplants. Roast them in halves , scoop them out and drain off liquid, mix in all the stuff , I added a bit of cumin & smoked paprika to spice it up a bit , it’s so good with a Turkish grill & bread |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
