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Thread: saucier?

  1. #1
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    saucier?

    well i pretty much want a book for sauce recipies, mostly on pasta, i need something cheap healthy and tasty, being a student i mostly need something cheap

    i really like putanesca and quatro fromagii, but anything would be nice, esp stuff with fish as well.

    if theres a book you have in mind, lemme know

    cheers

  2. #2
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    hmmm I can put up some basic sauces this week if you want, will mean all you have to do is change them sauces to create any you want.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    sounds tastefull mate

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    ok will do , give me until next week dont have the net at home will do it from work next week.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    Age before beauty......MOVE!!!!
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    A mate of mine is off to Uni later this year and I was told a cook book is the best buy for a new student. At the bookshop there was a really good selection of Student cook books, which major on cheap and quick healthy meals.
    The Man with the Silver Spot

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    The "quick and easy" series is pretty good I find.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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    one of my favorite pasta sauces is

    1x can of chopped tomatos
    good pinch of basil (fresh is better)
    1 onion
    some nice sweet chili paste, or fresh sweet chillis finely chopped

    just fry the onions and and chilis till they are golden, add the tomatoes and basil, i usually blitz it down a bit to make it thicker.. nice herby tasty with a nice kick, and you can add what you want to it, i like bacon in it, but hotdog sausages go well chopped in, diced chicken, or whatever you have in at the time..

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    tin of tomatoes chopped
    small onion
    2tsp olive oil
    clove of garlic
    1 tsporegano
    2 tbsp chopped Fresh parsley, if not fresh then 2 tsps dried.
    salt & pepper
    2 tsp tomato puree
    1 tsp sugar

    Chop your onion and throw it into a pan with your olive oil, fry the onion on a medium heat until it is almost all transparent then add in the clove of garlic finely chopped and fry for a further minute or so until onion is completely translucent. Add in chopped tomatos and the rest of the ingredients then reduce until you have a thick sauce.

    You can vary this by adding any meat you want after the onion stage, I often chop in some chorizo or some chicken at that stage, chorizo finely diced can be beautiful in it. You can also add in some spice in the form of chili powder or that but essentially you have a good tasting base tomato sauce that can be used for a lot of things and is easy to vary. Fry the meat in the onions before you add in the next ingredients, if it needs cooking then do it now before adding in the toms etc as you do not wish to boil meat you wish to cook it and coat it in sauce.
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

  9. #9
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    hehe thanks guys, im off to tesco in a bit, so later on i should be able to make something etable..

  10. #10
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    So did we enrich your kitchen experience? (that's what they say in posh restaurants )
    The Cow by Ogden Nash
    The cow is of the bovine ilk;
    One end is moo, the other, milk.

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