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Thread ID: 128114	2012-12-03 05:32:00	be a cook, try something new	Frank_sumbody (16923)	PC World Chat

Post ID	Timestamp	Content	User
1316171	2012-12-03 17:53:00	Scones, never could see the appeal. I did make lemon coconut cake the other day though.....	pctek (84)
1316172	2012-12-03 19:43:00	When cooking bolognaise put bacon and garlic as well YUM!	Gobe1 (6290)
1316173	2012-12-03 20:05:00	Chocolate mint truffles....yum! For ginger crunch, always put crystallized ginger chunks on top.	Nick G (16709)
1316174	2012-12-04 04:02:00	Scones? Chopped onion, yoghurt (unsweetened), chili powder, with the usual suspects, with 1cm chunks of cheese in the dough, and grated cheese on top. Served with a garden soup, winter heaven.	KarameaDave (15222)
1316175	2012-12-04 05:26:00	Not much of a baker myself, but if making scones I always use buttermilk	plod (107)
1316176	2012-12-04 07:03:00	Called in at a friends place today coming back from Nelson and she had made triple chocolate cake. Normal chocolate cake with added chocolate and chocolate icing triple yummy. I used to do all the cooking and baking until I went back to full time work. I would still prefer to be home doing the cooking	gary67 (56)
1316177	2012-12-04 07:45:00	This may challenge the everyday cook, but it is one of the best dishes once perfected (so don't try it on your first date!) Risotto di Mare al Martini Ingredients for 4 people: 200gr of fresh cuttlefish or fresh octopus 350gr of rice Vialone Nano Extra virgin olive oil 1 unpeeled clove of garlic Fresh fish stock 10 cherry tomatoes chopped 100gr of wild rocket Half a glass of Martini extra dry 1 Tblsp of basil pesto A good amount of freshly ground black pepper 4 grilled king prawns with rosemary In a wide shallow pot add the olive oil, heat up and add the cuttlefish or octopus cleaned skinned and cut into 1 centimetre cubes/pieces together with the garlic clove in its peel. Let this fry at high heat for a couple of minutes (please do not take this as gospel for you do not want to burn anything just for the sake of sticking with the 2 minutes rule, use your judgment), add the rice and keep frying and stirring with a wooden spoon at high heat until the rice starts sticking to the bottom, when this happens, reduce heat and start adding the fish stock gradually keeping the rice liquidy but never “watery”. When the rice is three quarters cooked (this is left to your judgment) add the chopped tomatoes, remove the garlic, add the previously washed and cleaned rocket cut into small strips. Let the new ingredients incorporate into the main body of the dish, wash the risotto with the Martini while still cooking, a drizzle of fresh extra virgin olive oil, the pesto sauce and lots of freshly ground black pepper. Serve the dish creamy, not dry nor watery. Once on the plates garnish with the grilled king prawns a touch of fresh parsley…meraviglioso! Buon appetito. P.S. This is a seafood/fish dish which requires care with the amount of salt you will add during cooking. Risotti can be misleading at the beginning of cooking, when they start incorporating all the flavours, and can appear a little insipid (lack of salt)…beware fat chefs…you can always add a bit of salt at the end but it would be a shame should you have to throw away this labour of love because is too salty and inedible. Lastly a “perfect” risotto requires only plenty of practice, so do not get disheartened if the first one does not satisfy your quest for “perfection”. PRACTICE!! You must also help yourself by using only fresh ingredients as “make do” ingredients will not cut the mustard, hence do not complain with the author of this recipe if you end up eating a McRisotto!!!	Sanco (683)
1316178	2012-12-04 19:58:00	Sorry Sanco, turned off at octopus.....	Gobe1 (6290)
1316179	2012-12-04 20:07:00	Sorry Sanco, turned off at octopus..... Ahahah, I respect that bud, not everyone likes that stuff. Serious food is, after all, a voyage for the reckless ;)	Sanco (683)
1316180	2012-12-04 20:08:00	Well said! :thumbs:	Gobe1 (6290)
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