What’s more fun when you remodel than remodelling the kitchen.
I’m a real foodie, most meals I prep and make myself. But I would like to hear your recipes for your culinary triumphs and not so or asking for inspiration for your swinging parties.
So the oven is preset to 180°C and I’ve just finished installing the induction hob. Come join me.
I had leftover Korma I made 2 nights ago while the family tucked into pizza. So without starting the great “pineapple on a pizza” debate for 2025 is there a perfect pizza topping for you? Which cheese do you use! Or do you have a fabulous family curry recipe to share?
Tis I as ever, just relaxing having danced my way around the kitchen. I buy my meatballs but i make my own tomato sauce: 1 can chopped tomatoes, 1 medium red onion, one clove garlic, a generous sprig fresh/teaspoon dried oregano, a splash of shiraz and a teaspoon of sugar. Chop the onion and garlic, add to a pan with a drop of of oil and cook until golden. Add to a hand blender with the other ingredients, blitz until smooth then either cook up some minced beef and pancetta and mix it in or warm it up and pour it over cooked meatballs and pasta.
Our kinky Thursday curry: Gousto’s mild chicken curry with garlic and coriander naan, with a slice of the Extra Special lemon, white chocolate & marscepone meringue roulade for dessert. Perfect finger food before you get animalistic elsewhere 
As for pizza: BBQ sauce base, mini beef meatballs, caramelised red onion, red pepper, mozzarella and oregano. If you want to fancy up a cheap pizza, drizzle a meat feast with hot honey prior to cooking. Welcome to our world 
I love a really good plain cheese pizza, ideally with fresh mozzerella, and some cheddar. I do also like mushrooms, olives and parma ham with it, when just cheese is a bit boring.
We have an Ooni pizza oven, which is great! A bit of faff, but there’s just something about homemade pizza! We use Jamie Oliver’s pizza dough recipe, and a tomato pizza suace recipe from Good Food. Both of which can be frozen!
I’ve seen those ovens do they cook as well as they advertise?
They do! Takes a bit of practice to get the hang of knowing when the oven is hot enough, timings for cooking, how to get yhe pizza in and out of the oven with the paddle etc, but it’s definitely worth it.
I will be renovating my back garden this year and I have fire bricks stacked ready to use. I’ve 3 options
Fire pit (boring)
Outdoor pizza over (yes please)
The heated floor to a sauna (somebody stop my maddenings)
That pizza you describe sounds yummy.and if I don’t build the pizza oven will look at the one you use as an alternative.
Did you notice the additional extension to the lounge
It’s the fully equipped kitchen like the gym it’s there to inspire.
Welcome and I’m wondering do you eat to schedule or eat when your body tells you your hungry?
MyFitness Pal works great, and is free.
Counting calories is a must, look at the streamer Beard Meets Food, he eats more in one meal when filming than I do in a week.
Yet he is ripped to hell when he’s training.
Basically he works out calories for the week, and doesn’t go over, no matter how it’s divided.
Also, eating for results.
High protein for muscle gain, low carb. Which can affect energy lvls.
My problem is eating to excess for bulking, it’s harder for me to eat in excess than to skip meals, it’s difficult to get varied meals and eat all the time.
My advice is find several meals, work out the data, using my fitness pal, and just stick to them over and over, boring as hell, but your eating for purpose now not enjoyment (can be both if you find the right meals)
Easy to track once you’ve inputted them on fitness pal.
The best bit is if you input your days meals at breakfast, u can see what total calories are, any left over allows you to cheat if you wish, and you’ll still be in a defecit.
I love making desserts!! The last one I made was a peach 
and banana 
cake loaf and it was soo good especially if you slice it then toast slightly and add a little butter to melt 
That sounds devilishly delicious I wonder if this topic takes off and it can be moved to the photo channel we can have pics of everyone’s eats.
That would sure be fun to see everyone’s bakes 
Feeling at a bit of a loss when it comes to food at the moment. I have anxiety and disordered eating so need something easy to cook but also tasty enough to satisfy my eating issues. I’m becoming aware that my eating habits are not as good as they were, I’m a bit addicted to cheese and I need to reduce my salt intake I think (difficult when I’m craving soups and stews, stock is so high in salt!) Other than that I’m relatively good - low-ish carbs, lots of veg and high protein. If anyone has any suggestions for simple and hearty recipies or where to look for them preferably:
Not too high in carbs
Lots of veg cos I love veg!
Low salt
No fish (sorry, I know it’s healthy but it’s also yuk!)
As for pizza - if I’m making my own, mozzerella, cherry tomatoes, mushrooms and fresh basil, served with rocket salad, olives and balsamic vinegar to dip the crusts in!
Love a good homemade tikka massala, my favourite has paneer and loads of veg in it. I’ve also learned to make my own naan breads Also recently discoved smoked tofu, great marinated in miso, garlic, ginger, soy sauce and maple syrup and added to stirfrys.
Salt makes me physically sick I love to cook without and let the natural flavours come through. But seeing as I live with salt monsters I have to compromise. I put a teaspoonful in each pan to enhance what’s there already.
I have several tips to help you. Do you have a slow cooker? As we would start there to make stocks to make your dishes pop.
As the topic grows I’m hoping other will chime in with suggestions too.
The pizza you make sounds delicious
I do have a slow cooker but I’ve never used it 
@Kitty-Cat01 here’s The Kitchens first recipe.
This can be slow cooker-ed over 3-5 hrs or on the hob in about an hour. As you get more comfortable with the recipe you can adapt by adding or removing the things you don’t like; and from the start don’t add anything you wouldn’t eat
1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch fresh parsley
1 teaspoon black peppercorns
Optional extras: leeks, fennel, tomatoes, mushrooms, parsnips.
With what veggies you gather, chop roughly and add to deep pan.
Cover veggies with boiling water and simmer with the lid on. Cook till veggies are soft. Add seasoning as needed.
Sieve the water and separate from the veg. Let the stock cool and it can be frozen. This is your purest stock.
Return veg to pan add new water and liquidise
The veg can be re simmered to your preferred thickness and it makes a chunkier sauce/broth/soup.
You are a star @JGood 
Thank you! I will give that a go
Tonight I made sweet n sour chicken with rice, there was a concession of store brought Prawn Crackers.
Still delicious and only slightly longer than jar brought processed option.
Baking brownies with caramel filling
Hope you make enough to share with the forum.
And when you say filling I’m imagining two options, a browny cut in half with a spread of caramel sandwiched between two sponges
Or
Injected caramel like a doughnut
What did you do from a desperate food novice, also @AJSTAR is the desert man I’m sure he will be intrigued to know too