Nothing beats homemade....

[Comealongpond89]

Egg mayo sandwich. Eating one now. Still a bit warm and really gooey. Nom nom.

What is it for you that is always best made at home instead of shop bought or restaurant?

Thanks for the base and yes yes yes to Lorna!

Who is Lorna? Stupid phone. Korma!

Yes please korma too!

@PurpleDaisies - you never mentioned Lorna! I'm not sharing my recipe with Lorna!

Chicken Korma for 2 people

1 chicken breast diced
2 portions of curry base - frozen is fine
1 tbsp of ghee or oil
1 tbsp of desiccates coconut
1 tbsp of caster sugar
1/2 block of coconut cream

In a non stick pot bring the curry base to the boil
Add the coconut and sugar and heat through, stirring until dissolved. Add the coconut cream and let this melt.
This is where it goes off piste - add some boiling water but i don't know how much! I use my own judgement here. We're probs talking about a half pint. Remember you can add but you can't take away!
Fry the chicken pieces in another pan until just cooked through
Add the chicken to sauce and warm through.

If the sauce is too thick add more boiling water.

The original recipe calls for coconut powder and single cream instead of desiccated and creamed coconut but I've never done well cooking with cream so I experimented. You could also try coconut milk (tinned stuff) but I've never tried it.

I hope you like it! This is a recipe I picked up online a few years ago and it's a traditional recipe.

Thanks-that’s tomorrow’s dinner sorted. I really appreciate the recipe.

Please let me know if you like it. There's a thread on Chat I think about people being precious about sharing recipes. I am not precious!

Homemade coleslaw. With not very secret ingredient- sugar. YUM

Ooh, thanks GimmeBread

Wondering what home made toast is?!

Surely there is only one way to make toast...

Oh, zoflorabore.
I mean ultra soft fresh white sliced loaf, toasted to the perfect golden colour and buttered instantaneously with lavish loads of slightly softened salted butter so that it melts to the correct degree. Cut on the diagonal. Three slices, one with homemade lemon marmalade.
That is very different to cold, stiff, indifferent toast either sweated on a plate or desiccated in a toast rack, offered with an inadequate amount of butter or (quel horreur!) margarine. As seen in hotels, B&Bs, cafés and everywhere else outside of one's own kitchen.

I love hospital toast.

Really? I like aeroplane food and even most hospital food but not toast. For me, it's the sorrow of what might have been.

Cheese on toast.

Fried egg sandwiches. Any sandwich really.

Homemade roast potatoes definitely. Lasagne. Macaroni cheese. Cake. Pretty much most things taste better homemade don't you think?

Oh yes, macaroni cheese

@SinkGirl sorry, I've only just seen your request, I'm happy to share. I'm perhaps risking the wrath of our Italian members, but this is how I make it:

Spaghetti Carbonara
Serves 2

250g spaghetti
150g cubed pancetta
1 tbsp garlic oil (my cheat - by all means use normal olive oil and add some crushed garlic instead)
3 egg yolks
1 large handful grated Parmesan, plus extra to serve
Salt and pepper

Cook the pasta until al dente. When it is cooked, scoop out half a mug of cooking water and reserve.

Meanwhile, fry the pancetta in the garlic oil until starting to crisp.

Drain the pasta and return to the pan, off the heat. Working quickly, add the egg yolks and mix through the pasta, then add the pancetta and all the oil in the frying pan (it should still be sizzling as you add it), then the Parmesan. Stir well. Add enough of the reserved cooking water for the sauce to turn creamy, mixing as you do. You won’t need all of it, but probably more than you think. It should be the consistency of single cream.

Serve with the extra cheese on top.

If you’re making this for more/fewer people, double or halve the quantities as necessary except the egg yolks - use one per person plus one extra. So, if you’re making it for 1, use 2 yolks. However - I find it hard to make for more than 2 people, because of volume of pasta - I tend to find I don’t have room in the pan.