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Emergency last thing in the cupboard meal, and other culinary adventures under confinement

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SHD

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(Answer moved to maintain subforum tidiness!)

There is definitely a pasta pie somewhere in Italy (Milan?) as well as in Scotland... I 'll bet that there is some sort of a (genuine Italian) pasta wrap which is re-heated by deep-frying too. Maybe this is a question for the non-rail quiz!

Indeed, the frittata di pasta! Basically, a pasta omelet with a generous amount of (ideally, freshly) grated cheese. A perfect way to serve leftover spaghetti

There are famous and delicious deep-fried riced balls in Sicilian cuisine, but I'm not aware of a deep-fried pasta ball.

 
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Cowley

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(Answer moved to maintain subforum tidiness!)



Indeed, the frittata di pasta! Basically, a pasta omelet with a generous amount of (ideally, freshly) grated cheese. A perfect way to serve leftover spaghetti

There are famous and delicious deep-fried riced balls in Sicilian cuisine, but I'm not aware of a deep-fried pasta ball.
Thanks for that @SHD looks interesting!
 

nidave

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Came across this... Haven't made it yet but its on my list to give a go.

Navajo Flatbread, for six:
2 cups flour
1 – 1 1/4cup of lukewarm water
1 table spoon baking powder
1 tsp kosher salt
1 table spoon oil/butter/shortening

Mix dry ingredients together and add most water, mix and add water until it has the consistency of tacky pizza dough

Knead for a few minutes Let rest in greased bowl for 30- 60 minutes

Divide into 6 pieces and roll out on floured surface thin. (Tortilla thickness) Heat pan to 180°C Cook until golden brown spots and flip, cooking until done

They can be made ahead and kept under a flour towel or frozen for later
 

SHD

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Fantastic - I’m out of bread and was looking for a recipe without yeast!
What is a cup in metric measurements? 200g, right?
 

SHD

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I tried and they look and taste very good! Thank you!
However since I used olive oil, they have a taste that fits better with cheese (such as halloumi), labneh, pâtés/spreads than with sweet stuff.
 

krus_aragon

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Fantastic - I’m out of bread and was looking for a recipe without yeast!
What is a cup in metric measurements? 200g, right?
A cup is a measure of volume, rather than weight, so there isn't a simple conversion to grams for every foodstuff. For flour, it's around 140g. Sites like this one ask you what foodstuff you're converting, and then apply the appropriate conversion factor.

Litres (and mililitres), on the other hand, are a measure of volume. If you've got a measuring jug, fill it up to the 230ml mark, and that'll be roughly one cup's worth of whatever you're measuring.

(I speak as a man brought up on Canadian baking recipes, who will not part with his set of measuring cups until the day I die!)
 

SHD

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A cup is a measure of volume, rather than weight, so there isn't a simple conversion to grams for every foodstuff. For flour, it's around 140g. Sites like this one ask you what foodstuff you're converting, and then apply the appropriate conversion factor.

Litres (and mililitres), on the other hand, are a measure of volume. If you've got a measuring jug, fill it up to the 230ml mark, and that'll be roughly one cup's worth of whatever you're measuring.

(I speak as a man brought up on Canadian baking recipes, who will not part with his set of measuring cups until the day I die!)

Thank you!
Is a regular-sized mug a good approximation for the cup?
 

krus_aragon

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Thank you!
Is a regular-sized mug a good approximation for the cup?
I've just tested what I'd consider to be a regular-sized mug (cylindrical, 3" diameter, 3 1/2" height, or 8cm and 10cm in metric), and a cup of water leaves an inch of empty space at the top.

It's pretty much the level I'd fill a mug with tea, leaving room to add milk later.
 

jimbo99

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I was quite well prepared with various foodstuffs ready for a lockdown. Then I got the virus myself (pretty certain). For a week I've eaten practically nothing! And currently have no sense of smell and very little taste.
 

trainophile

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Anyone got any easy vegetarian recipes for pasta? I didn't stockpile but bought one pack of little shapes, and then found I already had a pack of penne in the cupboard. We have tinned tomatoes but nothing in the way of veggie mince, don't even have an onion. Got lots of cheese so could do a cheese sauce I suppose. It's not a very exciting prospect! I imagine all those who went crazy for it have freezers full of minced beef and don't live with a vegetarian!
 

DarloRich

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I have to admit to a culinary failure: Leek and potato soup.

I overdid the potato and the soup ended up very gluey. Poor effort.
 

SHD

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Anyone got any easy vegetarian recipes for pasta? I didn't stockpile but bought one pack of little shapes, and then found I already had a pack of penne in the cupboard. We have tinned tomatoes but nothing in the way of veggie mince, don't even have an onion. Got lots of cheese so could do a cheese sauce I suppose. It's not a very exciting prospect! I imagine all those who went crazy for it have freezers full of minced beef and don't live with a vegetarian!

(Notwithstanding the fact that you are currently onionless)
Why not make your own tomato sauce? You will never buy the industrially produced kind afterwards.

- mince thinly an onion and brown it gently in olive oil in your preferred pan.
While your minced onion gets his sun tan, prepare the tomatoes: two big ones or three medium ones (alternatively, use a can of peeled tomatoes, but this is becoming hard to find if I read well the supermarket thread!)
Slit the skin of the tomatoes on top, drawing a small cross with a sharp knife. Then dip the tomatoes in boiling water for ~2 minutes. Take them out, let cool to protect your hands, and the peels will come off perfectly.
- put the tomatoes in the pan, add a cup of water. Optional: a glass of white wine
- add the spices! I use paprika (the mild kind), oregano, and cumin.
- season well with salt and pepper
- add a handful of pitted black Greek style olives
- let the water boil then gently simmer on mild heat, stirring regularly. No need to mix - the gentle stirring will suffice to break the tomato pulp
- generously add olive oil when the sauce is thick enough.

At that point the sauce is vegan ;)

it tastes marvelously on spaghetti with a dash of pecorino. Marvelously!

(taking into account your onion shortage)

Just use olive oil, pepper and cheese. Like in Italy ;)
 

krus_aragon

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Anyone got any easy vegetarian recipes for pasta?
Just use olive oil, pepper and cheese. Like in Italy
I find that pasta with (olive) oil and grated cheese, plus your choice of herbs or likewise for seasoning, to be a very nice change from a regular cheese sauce. I tend to throw a dash of frozen veg in with the boiling pasta shortly before it's done, to jazz it up even further.
 

Bletchleyite

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I don't have any cheese in at the moment but when I do I'll have to try that. You've also got carbonara which involves basically mixing raw egg in which then cooks from the heat of the pasta, sort of a *bit* like egg fried rice but not.
 

SHD

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Bletchleyite, let me share a recipe for great carbonara:

- while your spaghetti are cooking (in a generous volume of salted water, yessir, salted), stir the egg yolks (1 per person + 1 for the « teapot », well, you get the idea) with a good amount of grated cheese (30 g/person), using hot cooking water to dilute the mixture until it is custard-like in viscosity. As for the cheese: pecorino, parmeggiano, tangy cheddar... to your taste. (I prefer pecorino.). Save the whites for meringues or an île flottante (I have the recipes if you want).

- the typical carbonara recipe calls for bacon although vegetarians can obviously skip that part and use fried onion instead. Italians generally use guanciale, which is a specific form of smoked and dried bacon, or pancetta. Finely chopped English-style bacon is a good substitute.

- fry the bacon in a frying pan.

- when your spaghetti are cooked al dente, lower the heat of the frying pan, and transfer the pasta into the cooking pan using a pair of tongs. Do not drain your spaghetti. Add the egg yolk and cheese mixture into the pasta and stir for 30 seconds, keeping the heat low. Add some cooking water if needed to reach the perfect consistency.

- serve immediately with a dash of (freshly ground if possible) pepper.
 

SHD

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I find that pasta with (olive) oil and grated cheese, plus your choice of herbs or likewise for seasoning, to be a very nice change from a regular cheese sauce. I tend to throw a dash of frozen veg in with the boiling pasta shortly before it's done, to jazz it up even further.

I could not agree more (and seasoning the cooking water is a great idea).
 

ATW Alex 101

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I was going to write in the cooking thread that appeared in the ‘General Discussion’ part of the forum, until we were diverted here. :D

It so happens that cooking is another hobby of mine and I love cooking and experimenting with dishes from all around the world. In particular Far-Eastern dishes.

I will share a few simple dishes that might be more suited to the current climate, that use minimal ingredients but still provide a good meal. Some of these have a bit of an oriental twist, if anybody fancies anything different. I’m one of those chefs that doesn’t really go off recipes on paper nor write them! But I’ll try my best!

Easy Cheese Pasta
Ingredients:
  • Pasta
  • Broccoli
  • Flour
  • Milk
  • Grated Cheddar Cheese
  • Worcester Sauce
  • Wholegrain Mustard (Optional)
Method:
  1. Boil pasta and broccoli florets together. Don’t forget to salt and season the water!
  2. In another saucepan, make up your cheese sauce by adding small amounts of flour to small amounts of milk and then add small amounts of grated cheese until it’s to your desired volume and viscosity. Add Worcestershire sauce and wholegrain mustard if using.
  3. Drain pasta and broccoli and mix with sauce.Voila!

Dauphinois Potato
Ingredients:
  • Good Maris Piper or similar spuds
  • Cream
  • Grated Cheddar cheese
  • Bacon
  • 1 Onion (Or you could use a Leek)
  • Salt and Pepper
Method:
  1. Pre-heat your oven to 180c (And other equivalents dependant on your oven).
  2. Peel and slice thinly your spuds, par-boil in salted water.
  3. Chop finely your onion/leek and bacon and sauté in olive oil. Season with salt and pepper.
  4. Grease a large baking tin.
  5. Add a layer of potato slices, then the onion/leek and bacon mix and then a good helping of cheddar cheese and then a final layer of potato slices.
  6. Pour enough cream to cover at least 3/4 of the way up.
  7. Top with a little grated cheddar and bake in the oven until a nice colour.

Chicken Katsu Curry
Ingredients:
  • Chicken Thighs
  • 2 Carrots
  • Chinese Curry Paste/Powder
  • 2 eggs
  • Panko Breadcrumbs
  • White Rice
  • For best results, Beef dripping, otherwise any other suitable oil for deep frying.
Method:
  1. If not already done, debone and skin chicken thighs. Flatten out with the back of a knife or bash gently with a rolling pin under cling-film.
  2. Prepare your deep fryer or a pan and heat your beef dripping or oil to around 190c.
  3. Make your white rice.
  4. Peel and chop carrots.
  5. Make up curry sauce as per the packet/box instructions and add carrots to the sauce. Keep it hot but don’t let it boil and keep stirring it.
  6. Beat 2 eggs in one bowl, then pour Panko breadcrumbs into a large bowl or baking tray. Lay another bowl or baking tray to rest the coated chicken.
  7. Cover chicken thighs with egg and then coat in Panko and place in resting bowl.
  8. Deep fry chicken until cooked through and golden brown.
  9. Serve plenty of rice, chicken and a generous helping of curry sauce on top.

Simple Stir-Fried Pork
Ingredients:
  • Pork Shoulder Steaks or Pork Belly slices
  • Spring Onions
  • 3 cloves of garlic
  • Soy Sauce
  • Oyster Sauce
  • Worcestershire Sauce
  • Salt and Pepper
Method:
  1. Chop pork into small cubes and season with salt, pepper and little bit of soy sauce.
  2. Mince garlic
  3. Heat pan or wok until smoking hot and add oil.
  4. Add garlic and pork and fry until there is colour on the meat.
  5. Add a tablespoon each of Soy sauce and Oyster sauce and a glug of Worcestershire sauce.
  6. Chop up spring onion and add and stir gently until nicely coloured and caramelised.
  7. Serve with steamed white rice!

Filipino Beefsteak
Ingredients:
  • Topside Joint or any other nice cut of beef.
  • 6 Cloves of garlic
  • 2 Red onions
  • Soy sauce
  • 1tsp English mustard
  • 1Tbsp Sugar (Preferably brown)
  • 1 Beef stock cube
  • 1 Lemon
  • Cup of water
  • Chilli flakes (Optional)
Method:
  1. Chop beef into small strips and marinate in salt, pepper, soy sauce and 1Tsp of English Mustard.
  2. Dice the red onion.
  3. Mince the garlic.
  4. Heat wok or pan until smoking and add oil. Add garlic and beef and stir fry for a bit to add some colour.
  5. Add the red onion and stir. Turn heat down slightly.
  6. Add a cup of water and a beef stock cube. Let it all simmer down until it’s all caramelised.
  7. Add a glug of soy sauce and sugar and stir. If using, add chilli flakes.
  8. Squeeze 1 half of a lemon and stir, then squeeze another half on top and slice then place slices on top.
  9. Serve with steamed white rice.
 

Vespa

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I dug into my foreign rations collection, while I'm waiting for my ASDA delivery to arrive tomorrow , so for yesterday I had Spanish Army Madrid stew with Mackerel tin as a side, I have quite a large collection Spanish, Italian (with alcoholic beverage), French (the best), Canadian, American in including unusual ones like Russian and Polish.
I use them for camping and back up supplies, seems I've unintentionally chosen wisely.

20200429_204505.jpg20200429_204708.jpg20200429_205541.jpg20200430_094348.jpg
 

kermit

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We've been digging deep into the back of the cupboard in an effort to limit the need to go to the shops. Good result on a wild mushroom risotto kit that had been lurking for a few years. Very bad result on a large tin of eels that some kind soul brought us as a souvenir from their holiday in (we think) Portugal. Tasted like slightly vinegary mud, so disgusting that even the birds had second thoughts when we put them out.
 

backontrack

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In times of strife, always have a Kraft Mac'n'Cheese box or two lurking in your cupboard. Nuclear yellow macaroni.. comforting and fantastic.
I prefer to make my own! Easy enough recipe...butter, flour, milk, cheddar, maybe some wholegrain mustard and parmesan if you want to, and, of course, the macaroni.

And then heat up some frozen peas. They're especially good with mac & cheese.

(Notwithstanding the fact that you are currently onionless)
Why not make your own tomato sauce? You will never buy the industrially produced kind afterwards.

- mince thinly an onion and brown it gently in olive oil in your preferred pan.
While your minced onion gets his sun tan, prepare the tomatoes: two big ones or three medium ones (alternatively, use a can of peeled tomatoes, but this is becoming hard to find if I read well the supermarket thread!)
Slit the skin of the tomatoes on top, drawing a small cross with a sharp knife. Then dip the tomatoes in boiling water for ~2 minutes. Take them out, let cool to protect your hands, and the peels will come off perfectly.
- put the tomatoes in the pan, add a cup of water. Optional: a glass of white wine
- add the spices! I use paprika (the mild kind), oregano, and cumin.
- season well with salt and pepper
- add a handful of pitted black Greek style olives
- let the water boil then gently simmer on mild heat, stirring regularly. No need to mix - the gentle stirring will suffice to break the tomato pulp
- generously add olive oil when the sauce is thick enough.

At that point the sauce is vegan ;)

it tastes marvelously on spaghetti with a dash of pecorino. Marvelously!

(taking into account your onion shortage)

Just use olive oil, pepper and cheese. Like in Italy ;)
@trainophile may be onionless, but are they garlicless? If not, and they have a couple of cloves, then why not emulate the neapolitans? Garlic and tomatoes can form the basis of an equally good tomato sauce.
 

nlogax

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I prefer to make my own! Easy enough recipe...butter, flour, milk, cheddar, maybe some wholegrain mustard and parmesan if you want to, and, of course, the macaroni.

And then heat up some frozen peas. They're especially good with mac & cheese.

I meant purely in case of empty cupboard emergencies ;) But yes, making one yourself is far preferable! Light on the mustard, heavy on the parmesan, bung in pancetta or chorizo for extra awesomeness, top with breadcrumbs and smoked paprika before chucking in the oven.

(and now I'm hungry...)
 

backontrack

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I meant purely in case of empty cupboard emergencies ;) But yes, making one yourself is far preferable! Light on the mustard, heavy on the parmesan, bung in pancetta or chorizo for extra awesomeness, top with breadcrumbs and smoked paprika before chucking in the oven.

(and now I'm hungry...)
Ah, got you RE emergencies! Yes – light on the mustard and heavy on the parmesan. Perfection. Breadcrumbs and baking take it to a whole new level (especially if the breadcrumbs are garlicky).
 

backontrack

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There's a carton of UHT milk in the back of my cupboard that was "gifted" to me by my Granny when I left home a year and a half ago. Probably that, or the tin of spam that came with it.

(Obviously I appreciate the sentiment, but I'm never going to use those two particular items)
I assume that you’ve never tried ‘Devonian Spam, blanched in river water and served with a UHT jus’?
I’d tell you the recipe but it was passed down to me by my grandmother (who died of food poisoning).

Ooooh I love that idea of UHT jus. I can SEE the carton having almost doubled in volume, ready to burst and flood your cupboard with a lava-like sour viciousness.

Time for a story.

My grandmother passed away in March after a long fight with cancer. She was 90, which is very decent. (It's just a horrible shame that, owing to the current crisis, we couldn't get to the funeral.)

She was a fantastic grannie. She lived in Morningside, overlooking the South Suburban as the locomotives passed the old Morningside station.

She also had some 'unhealthy' habits when it came to food.

You see, I was thinking about it the other day, and I couldn't help but wonder how grannie would've coped had she survived into the midst of the COVID-19 pandemic. Obviously it wouldn't have been good – she has people round every day, so I can't help but feel it's a little bit of a blessing that she 'went' before she could get infected – but I also can't help but think that she might have relished it a little. In fact, had the geopolitical situation in January somehow devolved into all-out conflict, I have no doubts that my grannie might have been enthusiastic; not about the prospect of potential nuclear oblivion as a result of the complex power struggles of the Middle East, but about the rationing.

That fridge stalks my nightmares, mark my words. You'd open it and flies would come out. You'd feel like you needed to wash your hands, and your nose. She didn't like to waste any food – and that included food she never used. There were hunks of grey pineapple and mouldy tins containing what used to be beans. You half-expected to see tentacles. In a cupboard, we once found some almonds with an expiration date of 1996 on the packet. That was two years ago. She was very stubborn about it; as you'd expect. Maybe she developed some kind of immunity – after all, what doesn't kill you only makes you stronger, right?

Right?

Anyway, for all the tales of grannie's fridge, and the amount of times that it was completely cleared out only for a similar situation to return within months, the most famous story came from the cupboard.

The marmalade.

So we were staying with grannie, all four of us, in the summer of 2017. And one day it was breakfast time. And so we're eating our toast around the table, and my dad asks "Is there any marmalade?"

My grandmother points to a jar on the table.

"Grannie", I say with concern, "this has a use-by-date of January 2009".

Now, before you say anything, I'm aware that things like preserves can easily outlast their use-bys. In this case, however, the 'marmalade' had long since abandoned any notion of a unified consistency. Rock-hard, obsidian-black nuggets of what was once known as 'marmalade' reposed in syrupy water a bit like bitter Calpol.

"Well, it smells fine to me."

It didn't.

There is genuinely not a shred of hyperbole when I say that that marmalade smelt of alcohol. It had fermented. Something in there had initiated a process of chemical breakdown, likely some bacteria. Perhaps she had synthesised a new drug or something.

I suppose it's a very Morningside way to get high, sniffing marmalade.

Anyway, we all smelt it, and we all registered the alcoholic smell. Grannie, on the other hand, said she didn't. We also checked the contents: no alcohol.

A few days later we happened to be in a supermarket. "Dad, dad!" I exclaimed (such is the naïvety of youth), "we should get grannie some new marmalade!" He acquiesced, and I selected some, as a treat.

When we got back, I happily gave it to her.

"This is very kind of you, thank you, and you can have some if you like; but I'm still going to use the other stuff, because I don't like to throw things away."

I miss her.
 
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