Well the adult forum was getting taken over by food,so thought i would open a new topic on food for us all yum yum :)

This is where you can tell me your signature dish.

And help each other out on new recipes.

I can't cook. :(

Well, I explore many varieties of spaghetti, though none are really difficult. I also recently learned how to make chicken tacos, and they turned out quite well despite the fact that I had to cook for 20+ people. I need to try again and cook them for like 4 people.

I'd like to see what others are making though...I need to learn some new stuff.

i never know how long i should cook spaghetti, 10 minutes? How much of a flame should there be? I cook it too much as sometimes my end result is similar to spaghetti in a tin..my signature dish at the moment is a chicken and mushroom pie with leeks, fine beans, tomatoes, mushrooms and carrots. The sauce is a sachet(cheat) where i need to add milk and butter then once all is cooked, put in a casserole dish and cover with shortbread pastry and put in oven until brown. I have to improve my sauce making as i seem to miss a vital ingredient..taste, j

Pasta Shells take 20mins. Pasta string (spaghetti) should take 10mins but it depends on what pasta you buy.

One little tip for you all, when cooking pasta (spaghetti) use cold water and bring to boil then the pasta wont stick together in pan.

Sauce for chicken and mushroom pie, you need?
1 onion chopped,
1 tablespoon of veg stock or chicken stock
1 tablespoon butter
100ml white cooking wine
300ml water
pinch of salt
pinch of pepper  

fry onion in pan with butter till golden.add white wine and water together bring to boil and add veg stock and season (salt & pepper) once all is done pour sauce in blender and blend for 10 seconds

Add sauce to the rest of your ingredients

I never time my spaghetti...I just stand watch over it and occasionally grab a noodle out of the pot to test if it's al dente (soft but firm...seems oxymoronic but yeah).

thanks sabrina, will try it next week, happy easter j x

My signature dish would be orecchiette con cime di rapa.

 

Put a large pot of water for boiling on. While waiting for the water to boil, line a frying pan with olive oil and three cloves of chopped garlic and crushed, dried red pepper. Traditionally, you'd put anchovie steaks in the pan but you can either do without or substitute with pancetta. Fry until garlic browns.

 

When the water is boiling, add the orecchiette (a pasta shaped like little ears, hence the name). While pasta is cooking, wash turnip greens and cut them into four inch sections. When pasta is almost al dente, put the greens into the water (stems, also) and cook until the stems are tender.

 

When the pasta and greens are done, strain with a colander and put into a large serving bowl. Take the contents of the frying pan and drizzle over the pasta and greens. Toss the pasta and greens and serve.

 

Buon appetito!

I love Corned Beef.....sooo much.