A place for recipes

[zofromuxo]

Loving the recipes so far. As a university student, this is helpful for not breaking the bank and giving me some variety.

Thanks insanipi for starting this thread

[Calebark]

Creamy pumpkin soup with croutons

Ingredients:
-1kg pumpkin
-200g potato
-Cream
-Sour cream
-Loaf of vienna bread
-Salt, pepper, nutmeg
-Bacon
-Vegetable stock

Method:

Soup:
-Dice the potato and pumpkin. The size doesn't matter -- it'll just make the boiling process longer
-Chuck it into a pot of boiling water. Let it boil for about 15 minutes until it's really soft
-Once it's boiled, strain it so there is no water, and put all the soft potato + pumpkin into a blender
-BLEND IT. LEAVE NO CHUNKS BEHIND
-Put it all back into the pot, without any water. It'll be really think, but that's all g
-Add salt, pepper, and nutmeg. You want to really taste it. Go nuts
-Mix it all through
-Get your cream. Add about 80ml.  The colour will go from a strong orange to a pale orange
-Mix it through
-Get your vegetable stock. Pour in about 100ml
-Mix it through. At this point, it should still be pretty thick. It should have the consistency of thickened cream
-Heat it up again as it may be a bit colder due to the stock + cream

Croutons:
-Cut all the crust off your vienna bread. You just want the fluffy inside. You can save the crust for later, because that's the best part -- just not for croutons
-Dice it. About 4cm diameter
-Put it all onto a tray
-Drizzle it with olive oil (can substitute with butter), salt, and pepper
-Put it in the oven at 180 for about 20m. It should go a pale gold colour

Bacon:
-Dice your bacon, about 2cm wide. You could also just be smart and buy bacon pieces
-Put it into a pan. Cook for about 5 minutes. Doesn't take long. That's it. Literally.

WOOHOO, THE END
-Put the soup in a bowl. Please. Don't put it in a plate
-Put a dollop of sour cream on top
-Put a bunch of bacon pieces on the sour cream. Trust me, it goes well together
-Eeeaaattt

I have no photo, unfortunately. My phone has the camera quality of a potato.

[Coffee]

Lentil Bolognese - Serves 2

Made this for dinner tonight so I could take leftovers for tomorrow. I've actually been taking it a lot lately, it's so yummy!

Ingredients:
Approx. 150g pasta – Any is fine, but I used fettuccine.
2/3 cup brown lentils
1 can crushed tomatoes
1 small carrot, diced
1 celery, diced
1 garlic clove, crushed and diced
1 small onion
1 tablespoon tomato paste
1 small handful of fresh parsley
Olive oil
A sprinkle of dried basil, oregano, and red chilli flakes.
(Optional) Water or vegetable stock

Method:
1. Boil pasta and bring to a simmer.
2. In a frying pan, splash with a little bit of olive oil, and heat the carrot, celery, and onion.
3. Drain the lentils, and stir in with the veggies, followed by the crushed tomatoes.
4. Stir a tablespoon of tomato paste in with the veggies, followed by the garlic, and a sprinkle of dried oregano, basil, and red chilli flakes. Chop a handful of parsley, and stir in.
5. (Optional) Pour in some water or vegetable stock for a slightly more ‘liquidy’ sauce. Bring to a simmer, and reduce heat.
6. Drain pasta, and serve. Spoon sauce on top of pasta.

Bon Appétit

[sweetiepi]

Inspired by Calebark and K888: insanipi's 'I only have beans, rice and stock' recipe

Ingredients:
- Rice (I put in half a mug- adequately served myself and my youngest sister)
- Beans- I used the green ones
- Stock powder- I used chicken stock, but any stock should be great!
- Vegetarian stirfry sauce (optional- I found this in the pantry- worked well! )
- Herbs/spices- up to whatever you have, I didn't use any though!

Method:
- Make ~2L of stock and bring to the boil in a saucepan
- Once the stock is boiling, add the rice, stir occasionally, keep boiling until rice is cooked.
- Whilst the rice is cooking, saute beans in a frypan on high heat- add stock powder/herbs/sauces to the beans
- When the rice is cooked, drain the water and then serve the rice into a bowl, then top the rice with the sauted beans
- Eat!

Example picture (albeit dodgy because android phone haha):

[Calebark]

Bean Soup / Bob Chorba / Боб Чорба -- about 7-11 bowls depending on portion sizes

This is a dish I frequently make as it takes no effort, is reasonably healthy, fills everyone up, and is very cheap to make in large quantities. Best cooked in a slow cooker, but a giant pot works too.

Ingredients:
-600g dry white beans
-2 onions
-2 tomatoes
-2 carrots
-1 large capsicum
-Salt
-Pepper
-Paprika
-Parsley
-Chubritsa (not a common ingredient to have, so you can use sage instead)
-Cooking oiil (I used sunflower oil for that authentic squatting gopnik flavour, but vegetable oil works fine too)

Prep
-The day before you make the soup, get a gigantic bowl, put all your beans in there, and fill the bowl with cold water. The beans need to be covered. Leave it in the fridge overnight, as the beans take several hours to soak.

Method
-Take your beans out of the fridge. Get rid of the bean water. Add your beans to the slow cooker, then submerse then fully in water. Put it on a high heat. Add a tablespoon of oil to it.
-That's it. Wait a few hours until the beans become semitender.
-Once they've become semitender, sautee diced carrot, diced capsicum, and minced onion in a pan. Cover (and I mean cover -- go overboard) them with paprika, salt, pepper, and chubritsa as you do so. This should only take two or three minutes. Once done, add it all to the slow cooker. The soup should be a dark red. Add some about a heaped tablespoon of chubritsa and parsley to the soup.
-Once the beans have turned tender, add diced, peeled tomatoes to the mixture.
-Now you need a roux to thicker the soup. Add six heaped tablespoons of flour and four tablespoons of oil to a saucepan. Stir it until it becomes a light-gold sauce with the consistency of cake batter. Add a bunch of paprika to it so it turns a dark red. Keep stirring it. It should only take about two minutes to make.
-Add the roux to the slow cooker. Keep stirring it until the soup has the the consistency of a thick stew. It should turn an orange colour.
-Leave it for 20 more minutes. It should be ready after this. Serve and enjoy.

I tried snatching a photo, but my camera has the quality of a raw, slightly damp potato. However, this photo perfectly illustrates the consistency and colour you want:

[heids]

This isn't a recipe, but a very simple healthy snack I really like and want to share haha.  It's sweet, crunchy, fibre-packed and filling.

- mash a banana*
- add some random amount of bran**
- mix
- eat immediately so it's still crunchy

* Other soft fruits like cold stewed apple work well too.
** Those little cardboard-tasting sticks about 2cm long, like you get in muesli.

[elysepopplewell]

So I made this carrot cake and loved it so so so much.

Recipe here.

Warning: it's in Danish. When you use google to translate it, it says you need 300g of brown guinea pig :/
Rest assured it is vegetarian! It actually means sugar. And the thing that translates to "me" a bit further down is sugar. I asked a Danish native to translate it for me to be sure

But, absolutely 100% delicious carrot cake and I recommend it twelve times over!

[K888]

it says you need 300g of brown guinea pig :/

I didn't know that the Peruvians were so keen on carrot cake.

[phomaedow]

 Pea Soup is the bomb.com.gov.au

150g frozen peas
75g broccoli
100g mixed frozen vegetables
Any bullion or however you spell it. I like powdered stock but its up to you
Lil bit a salt
Any seasoning (I like cilantro, tumeric, garlic, basil, cayenne, and onion powder but its up to you)
Water

Just put it all in a pot, however much water you     depending on how thick and how many people you're serving
Once the veggies are all cooked, put in a blender.
Blend, blend, blend, blend, blend.
Now you've got   delicious cheap green soup.
Profit 

[AngelWings]

Does someone have a good recipe involving rice cream?

[Calebark]

Spiced sweet potato with spinach and egg -- feeds three

Ingredients:
> A large sweet potato [800g should do]
> Spinach leaves [400g should do]
> 2 medium-sized capsicum
> 2 large onion
> 4 eggs
> Salt, pepper, sweet paprika, cumin, parsley

Method
> Mince the onions and dice the capsicum. Start sauteeing them in a pan with minimal oil
> Start boiling the diced and peeled sweet potato
> After about 10 minutes, the onion/capsicum should be mostly cooked, and the sweet potato very soft
> Add the sweet potato
> Add a few sprinkles of salt and pepper. Add two spoonfuls of sweet paprika and cumin each. Stir through
> Add the spinach. As you add it, scrunch it up and tear it so it's not too big
> Stir so it's all mixed
> Make four holes in the mixture. Add a tiny tiny bit of oil to each hole. Crack an egg in each one. Cover the pan with a lid and let it cook for 10 minutes
> Uncover lid, take off heat, and serve. Add parsley on top.

My camera quality is absolutely shit, so the photos looks 10x worse. However, I'll post it anyway, so pls use your imagination

[josemelvin]

Nice recipes. Thanks for sharing.

[K888]

Need to share this - if you're a beginner cook or are trying to make a meal super quick - get some recipe bases from your local supermarket! they come in little pouch things and basically all you have to do is add some veggies and meat and the base and you're done! plus, the bases have a recipe for you to follow on the back of the packet so if you're not comfortable with improvising, you don't have to

[sweetiepi]

Something I've been A LOT of recently: Stir Fry.

Here's the recipe of the one I've made today:
Ingredients (keeping in mind this feeds 6, reduce where needed):
1 pack of sizzle steak ($9 from Coles) (I usually use the $9 pack of stirfry beef, but none available at time of purchase) (apparently chicken also works with this sauce)
1 jar of Kantong Sweet Soy and Garlic (Usually ($3.30) (I usually use honey soy garlic, but tried this one tonight and was hella delicious)
Half a giant bag of stirfry veggies- any from the frozen veg isle works: I went for the Chinese one from BirdsEye this time ($5). Good variety of veg
1 mug-full of rice (long grain is best) (A kilo of rice is about $1.50)

Method:
1. Slice beef into strips if not already sliced
2. Pop water into a pot to boil (if you don't have a rice cooker, like I do haha)
3. Place oil/butter in pan over MEDIUM heat so that the meat/veg doesn't stick.
4. Lower the temperature to LOW (especially if you use sizzle steak.) and cook the meat thoroughly. Put the rice into the boiling water at the same time.
5. Once meat is cooked, raise the temperature to high add the vegetables, being sure that most of it isn't still frozen after a period of time, stirring the contents of the pan together.
6. Add the sauce and stir all the ingredients in the pan into the sauce, and then lower the temp to medium when the sauce is hot enough and you're waiting for the rice to finish cooking. I like to leave it to the point where it is still really saucy, so it can be mixed in with the plain rice afterwards!
7. Serve up- rice on bottom, stirfry on top.

I took this mid-cooking tonight, it looks so good:

[Bri MT]

I had this tonight because I wanted fast and easy food.

Ingredients:
- 2 min noodles (I tend to use chicken flavour)  (about 50c each if you buy a 6 pack)
- Thai flavoured tofu (could also use Malaysian satay or w/e your preferred flavour is) (cost me just under $3)
- Frozen vegetables or left over vegies from earlier meal. I tend to use broccoli, carrot and peas (less than a dollar when you consider how little of the pack you need to use)

Method:
- Boil water
- Put 2 min noodles in bowl and cover with water
- Add vegies
- Put in microwave for 1 min
- Add tofu
- 1 more min in microwave
- Add flavouring sachet
- Bam, The effort & speed of 2 min noodles but with better nutrition & flavour