Be Excellent To Each Other

I think I might have seen a cooking and recipes thread around here somewhere, but I just thought I may open a new, perhaps slightly different one.

Right, here goes:

Dr W's Austrian bread

Ingredients (for four slices)

1 pack of brown bread
1 pack of bacon
2 tomatoes
1 pack of coleslaw
1 cup of sour cream
1 pack of sliced cheddar
butter
salt
pepper


Directions

Preheat the oven to 180 degrees C or 360 degrees F.

Toast the bread slices, drain the coleslaw, then slice the tomatoes. Pop the sour cream in a bowl, season with salt and pepper and give it a good stir. Spread butter on the bread slices, pop two slices of bacon and two slices of tomatoes on each slice of bread. Season the tomatoes with salt and pepper, then put 2-3 tablespoons of coleslaw on the tomatoes and 2 tablespoons of sour cream on the coleslaw. Now add a slice of cheddar on top and season with pepper. Chuck the breads on a tin and pop them in the oven for 20-30 minutes until golden brown.

You bake the coleslaw? Does that not taste somewhat minging?

Nope. There's sour cream and cheese on top of it. The coleslaw comes out hot, nice and juicy.

Slightly weird recipe.......but yummy.

maybe because i hate coleslaw, but this is one of the worst things I've ever read.

Does 'coleslaw' mean the same thing in that recipe as we understand it?

Whenever I've seen something called coleslaw it looks like grated carrot and maybe cabbage in something that looks like mayonnaise or salad cream (I have never tasted coleslaw, you may gather).

That recipe says to 'drain' the coleslaw, which makes it sound like something far more liquid-y

Homemade coleslaw does tend to be more liquidvthan shopbought.

Basically white cabbage in oil and vinegar, usually comes in a plastic pack, but feel free to create your own home-made variant. For this recipe, however, you shouldn't use any coleslaw with cream or mayonnaise in it, just oil and vinegar.

May depend on the quantity of sauce you use. The one I'm using right now in the kitchen is from Lidl's and, believe me, it's literally drenched in vinegar, so I have to drain it a wee bit.

I once followed a recipe John Coffey posted here. It was like a kind of spicy lasagna but with tortillas instead of pasta. It was pretty good.

Give this one a go. Easy, quick and delicious. Or wait for my next weird recipe coming up on Sunday. Or both.....

This one is another bread/toast recipe, but extraordinarily simple:


Dr W's Tartare Sarnie Mutation

Ingredients (serves two persons)

4 slices of sandwich bread of your choice
1 pack of processed cheese of your choice
300-400g of steak tartare
freshly ground pepper


Directions

Preheat the oven to 200 degrees C or 390 degrees F. Spread a decent amount of processed cheese on a slice of sandwich bread, then spread 75-100g
of steak tartare on top of it and season with pepper. Now pop it in the oven for roughly 10-12 minutes until the meat is done.

Isn't steak tartare uncooked mince? So if you put it in the oven, isn't that just mince on cheese on toast?

And what is processed cheese? You said to spread it: is it a soft cheese? Like... Boursin? Dairylea? I am so confused!

This sounds similar to an American cheese steak sandwich.

It is, yeah, but of higher quality, so you can eat it raw, which is not really recommended for regular ground beef or pork. And yes again, that's what it is. Because of the high quality mince you could even eat it without baking it in the oven.

Processed cheese is a soft cheese like Dairylea, whereas Boursin is type of cream cheese. But the thing you want for this recipe is processed cheese.

It does, doesn't it? Only that this recipe is cheaper......and probably the simplest of all.

Home-made Italian pasta

Ingredients (serves two)

250g durum wheat semolina
1 tablespoon of olive oil
1 teaspoon of salt
120ml of water


Directions

Pop all ingredients (except the water) into a large bowl.
Add a bit of water and start kneading either with your hands or a blender / mixer.
Keep adding water until the dough is nice and soft.
Form the dough into a ball, wrap it up in cling film and let rest in the refrigerator for one hour.
Get the dough out of the fridge, remove the cling film and roll it flat (roughly 0.1 to 0.2in) with a rolling pin.
Now you can cut the dough into fettucine-like strips with a knife or you could use a crank pasta maker for creating the pasta of your choice.
Put the pasta on a table and let them dry for an hour, flip them over after 30 minutes. Alternatively, you could pop the pasta on a clothes horse to let them dry. The drying prevents them from sticking together, so after they've dried a bit, you can put them back into a bowl.
Pour water into a large pot, add salt and a swig of olive oil, bring it to the boil, chuck the pasta in and cook for 4 to 7 minutes until either al dente, firm or soft.
Now strain the pasta with a colander and serve immediately.

I'm not so sure there is much weird about that one, Dr W!

Quite right, Mimi, but watch the next one:

This one's one of my fantabulous wife's recipes. I'm sure you'll like this.

Sabine's Garlic Beans

Ingredients (serves two)
0.2l olive oil
500g of runner beans
3 cloves of garlic
salt
freshly ground pepper

Directions

Chuck the beans into your kitchen's sink and clean them under running water.
Cut off the beans' edges using a knife, pop them into boiling, salted water and cook for 12 minutes until fairly soft.
Strain the beans using a colander and put them back in the pot.
Now crush the garlic on the beans, add olive oil, salt and pepper, and give it good stir.
Keep the beans warm on the oven for 30 minutes for a more garlic-ey taste.

at some point you have to......sort of.....put in something ordinary to go with the unusual stuff.
Next thing on the menu will be a decent sauce to go with the home-made pasta.