Recipes In Your Back Pocket

Some things they don't tell you...

The Basics Check back here, bookmark it, whatever you need to do. This page will probably get updated with more little tips that don't need a post all to themselves! MISE EN PLACE: KNIFE SKILLS: DICING! : SEPARATING AN EGG: There are hundreds, I’d guess thousands, of cookery basics that the nations of the world have. The point of this blog is you probably have a basic idea about some of them, no one probably knows all of them anyway, but importantly; no one here is expected too (unless you already have a star or two, in which case, go teach someone new!). Some of this may be ‘teaching mother to suck eggs’ (a description that works perfectly well here, but I have no blinking idea how it ever came to be! ). So if some of these basics are stuff you are already on top of, jump ahead! We’ll have recipes for some of the best go-to meals for every occasion, and things to keep in your back pocket but, first we need to be able to do all those things everyone else just seems to just... do…...

RECIPE: Chili - Con Carne and Con Queso

Chili for any Occasion! Con Carne & Chili Con Queso Chili * is a great big bowl of warmth and loveliness that can just tick every box, you can make it Veggie or Vegan, hide in lots of veg for picky eaters, and it makes a sharing snack or main meal with anything: Rice/Tacos/Nachos/Baked Spuds, even chips if you’re feeling filthy. This is the recipie for a great beef chilli ‘con carne’ (with meat), a great go-to to always have in your back pocket! …but b b b bonus round! At the bottom I’ve included the way I make Chili con Queso (with cheese) - a spicy, rich cheesy dip that is amazing as a table sharer with chips and salsas! To make this chili veggie, swap out the beef/beef stock with soy mince and vegetable stock, and/or more mixed beans. * "Chilli", "Chile", whatever your 'chill' Chili Con Carne (For 3 to 4 people - served with rice) Ingredients: 2 tbsp olive oil 3-4 cloves of garlic, minced (or equivalent lazy garlic puree) 1x onion diced 1x red...

RECIPE: Carbonara

Carbonara! I have it on good authority, from literally every Italian I have ever asked the question of (or taken to a UK based pasta restaurant for that matter!) Italian Carbonara sauce should NOT contain cream, milk, or any of the stuff that supermarkets put in the suspiciously chalk-white ‘carbonara’ sauce. In fact it should have four ingredients: pasta, eggs, parmigiano cheese, bacon I had absolutely no idea about this, I turned my nose up at carbonara as a child because I didn’t like creamy sauces (I was a real problem eater, maybe because I didn’t know what went into food?) I didn’t like eggs, I didn’t like… well you get the idea.) It was actually the wonderful folks over at Two Chubby Cubs that opened my eyes to a real Carbonara. When I was trying to lose weight by sticking to the Slimming World diet. I swear I wouldn’t have even been able to even start that program without their brilliant blog, and I did lose a little weight as a result, but you can’t diet forever! ...

Boys Don't Cook

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