The Un-Authentic Recipe Thread

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gardie, Sep 21, 6:38pm
Me neither.If no one else peels them, we don't have them.Can't stand peeling potatoes!
anneliese88, Sep 21, 9:11pm
ahhhh.thats probably why they tasted so good then.Ive only ever made falafels in Israeli kitchens and we only used chickpeas.now Im learning that there are many variations ;)
3jtrader, Sep 21, 9:27pm
Once I found an interesting recipe for roast apricot chicken but didn't have a chicken so used a pork roast instead. We liked it better than the original so it's become our standard method of cooking pork!
ruby19, Sep 21, 9:38pm
I have to admit to using the frozen mash potatoes, and um liking them. esp when u get home from work on sat at 6, and have 12 people arriving to watch rugby 1/2 hour later and your on the "Irish dinner" which would be a sin not to serve spuds!
buzzy110, Sep 21, 9:57pm
Or even access to the milk of a friend's jersey cow!
samanya, Sep 21, 10:51pm
Or even milk from a bottle, shock horror . which is the standard to which most city dwellersare forced to lower themselves!
waswoods, Sep 21, 10:53pm
Now I feel as if I've been told off!
buzzy110, Sep 21, 11:13pm
And don't forget that authentic yoghurt and cheeses are regularly promoted as the absolute best by the same lady who gets her jersey cow milk from her friend.
samanya, Sep 21, 11:15pm
Don't forget!
Like I know about who gets what from where, or even care!
buzzy110, Sep 21, 11:20pm
Well I have to admit to often making the "Cheats Bearnaise Sauce" recipe that another poster shared with us once because it is so quick and easy. I have had many compliments and exclamations of wonder that such a difficult sauce (if made the authentic way) can be knocked up in a few minutes between courses.
lyl_guy, Sep 21, 11:29pm
I have a 'secret' easy way to make white/ cheese sauce.I was pretty good at making it the old "roux" way, BUT this comes out just as good, or even better.c/o Delia. just put the milk (it MUST be cold for this to work) in a pot, add the cold butter and flour. whisk the whole time over medium heat till thickened and silky.Add the usuals like nutmeg/ salt/ pepper/ cheese etc!MUCH easier than a roux.
cookessentials, Sep 21, 11:33pm
Oh buzzy does.she has the memory of an elephant you know!
She is having her usual "dig" LOL
buzzy110, Sep 21, 11:39pm
You mean this whole thread isn't about taking cheap potshots at other posters!! Surely this is a "safe" thread where cheap laughs can be easily gotten bymaking jest at the expense of others and everyone is to take everything in a lighthearted and friendly manner. So calling me out for doing what others are doing is just not safe. Keep it nice cooks as is the intention of this thread.
samanya, Sep 21, 11:40pm
Really!
*exclamations of wonder*
elliehen, Sep 21, 11:41pm
And that's one of the reasons for this thread!

Variations, variations, variations.all have as much right to exist as the 'almost lost' original - if anyone can ever really know what that is!

I'm sure the creator is often many centuries dead and the handed down recipe could be like a 'Chinese Whisper' or a chemistry test ;)
winnie231, Sep 21, 11:45pm
I've got one that's as unauthentic as it gets .
I don't even have a name for it but maybe I'll call it Risotto because in this thread I'm allowed to!
I fried some onions & basmati rice in oil for a few minutes & then added a sachet of Asian Home Gourmet butter chicken seasoning. Fried this for a bit longer then added a couple of cups of boiling water & about 2 cups of frozen veg. I turned the heat down, put a lid on it & left it for about 20mins. Gave it a stir, let it cook another 5mins or so with the lid off . seasoned with s&p and enjoyed :)
I would make it again too!
elliehen, Sep 21, 11:48pm
Not sure about buzzy110's understanding of things, but all of the posters who've put hints, tips, variations and short-cut recipes have been taking pot shots at themselves.

Any 'digs' have been self-deprecating ;)
elliehen, Sep 21, 11:50pm
WOW!If Delia does a variation, then it's got to be OK!

Thanks ly_guy.must try this.
winnie231, Sep 21, 11:57pm
No, not at all buzzy .
this thread is about us taking the chance to share our unauthentic recipes, our short-cuts, the secrets of our successes which sometimes come out of packets . and having a laugh at OURSELVES as we do so.
buzzy110, Sep 21, 11:58pm
Ah that is actually almost authentic. Any French chef, worth his carrots, always has a nut or two of paste made with melted butter and flour at the ready to make a 'cheats roux' in a hurry should the occasion arise.
daleaway, Sep 22, 12:02am
Italians look away now.

Camp Fire Bastard Pizza (also works on barbies)

Mix your flour and water (or milk powder and water) to a dough like substance. SR flour is fine if that's what you like.Pat out to the shape of your non-stick frying pan and fry the pizza base in a little oil or butter till done - both sides. Put on plate.

Fry up your pizza toppings - tomatoes, ham or salami slices, other veg of choice, correct herbs and seasonings. Slide off onto the pizza base.

Now this is the clever bit:
Making sure the frying pan is clean, scatter a goodly layer of grated tasty cheese over the surface. Fry it into a lattice-like disc which lifts off whole. Place on top of the pizza and stand by for congratulations.

All right, it may be only a Decorated Damper but it tastes damn fine. I devised this "recipe" when living in a country which had no pizza shops, and we had no oven, just a gas ring.
indy95, Sep 22, 12:02am
Not at all, waswoods. I just don't like them but I wouldn't dream of putting down anyone who uses them or anything else. As far as I am concerned we are all free to cook the way we want to and to use whatever ingredients we want to use and it is absolutely nobody else's business.
elliehen, Sep 22, 12:09am
Ahhhhhhh.but 'almost' is not good enough.

This is a variation and therefore belongs right here!
indy95, Sep 22, 12:10am
Good for you, jennyfenny ! That makes two of us.
buzzy110, Sep 22, 12:21am
I'm sure samanya was just making a jest at herself when she wrote this as well.

And for my part I am taking my lead from the fun, lighthearted bantering that has developed in this thread.So let's do keep this a nice experience for everyone eh, including me. It is such fun following your leads.