Recipes

Boeuf Bourguignon (two versions)

Versions:

  1. Tristan's Boeuf Bourguignon and Mash (Dutch Oven Edition)
  2. Tristan's Boeuf Bourguignon and Mash (Slow Cooker Edition)

Tristan's Boeuf Bourguignon and Mash (Dutch Oven Edition)

Version: 1.1.
Description: This one is amazing but be prepared to lose your whole day cooking. This is the Dutch Oven version but a Slow Cooker version is down below.
Quality: 9/10 Amazing.
Serves: This is a huge version and probably makes up to about 10 serves that can be frozen.
Prep Time: 1 hour and 15 minutes.
Cook Time: 4 hours and 50 minutes.
Total Time: 6 hours and 5 minutes.

Stew
Ingredient Quantity
Silverside 1.5kg (the cheap stuff)
Bacon 5 slices
Onions 4
Carrots 6
Garlic 5 cloves crushed
Mushrooms 4 cups? quartered
Red Wine 3 cups
Beef Stock 3 cups
Tomato Paste 3 tablespoons
Thyme 1 tablespoon chopped
Parsley 1 tablespoon chopped
Salt to taste
Pepper to taste
Plain Flour 1/2 cup
Bay Leaf 1 leaf
Butter 1 tablespoon
Water 1/4 cup
Oil 1/2 teaspoon
Mash
Ingredient Quantity
Potatoes 4kg?
Butter 250g
Salt to taste
Milk to taste/texture
Garnish (per bowl)
Ingredient Quantity
Parsley 1 tablespoon chopped
Method Stew
  1. Preheat oven to 200c.
  2. Cut silverside into large chunks.
  3. Season silverside with salt and pepper.
  4. Cut bacon into strips.
  5. Fry bacon and place on paper towel.
  6. Brown silverside in bacon fat.
  7. Chop onion and carrots into large pieces and fry in fat.
  8. Remove excess oil from the pan and deglaze with 3 cups wine.
  9. Add silverside to dutch oven mix with flour and place in the oven for 10 minutes.
  10. Turn silverside chunks over and place back in the oven for 10 minutes.
  11. Turn oven down to 160c.
  12. Add the following to the dutch oven:
    1. Bacon
    2. Carrots
    3. Onions
    4. Garlic
    5. Red Wine
    6. Thyme (tablespoon)
    7. Bay Leaf
    8. Tomato Paste
    9. Beef Stock to cover everything
  13. Add dutch oven back to oven with lid slightly off.
  14. After 3 hours of cooking leave in oven for another 30 minutes while cooking the mushrooms.
  15. Add mushrooms to the pan with 1/4 cup water cook on high until water has evaporated.
  16. Turn heat down to medium-high and add oil to saute until brown.
  17. Turn heat down to medium and add butter, thyme(teaspoon), salt and pepper.
  18. Deglaze pan again with a dash of wine.
  19. Take the dutch oven out of the oven and strain off the liquid into the pan.
  20. Add mushrooms to the dutch oven.
  21. Reduce liquid until it can cover the back of a tablespoon.
Method Mash
  1. Peel and chop up potatoes into slices.
  2. Add to COLD salted water.
  3. Simmer potatoes until cooked.
  4. Drain potatoes and add back to the pot on low heat.
  5. Mash potatoes.
  6. Add butter and salt to taste while stirring.
Serving
  1. Add mash to bowls.
  2. Top mash with stew.
  3. Spoon over with reduces stew liquid.
  4. Garnish with parsley.

Tristan's Boeuf Bourguignon and Mash (Slow Cooker Edition)

Version: 1.1.
Description: This one is amazing but be prepared to lose your whole day cooking.
Quality: 9/10 Amazing.
Serves: This is a huge version and probably makes up to about 10 serves that can be frozen.
Prep Time: 1 hour and 15 minutes.
Cook Time: 8 hours and 50 minutes.
Total Time: 10 hours and 5 minutes.

Stew
Ingredient Quantity
Silverside 1.5kg (the cheap stuff)
Bacon 5 slices
Onions 4
Carrots 6
Garlic 5 cloves crushed
Mushrooms 4 cups? quartered
Red Wine 3 cups
Beef Stock 3 cups
Tomato Paste 3 tablespoons
Thyme 1 tablespoon chopped
Parsley 1 tablespoon chopped
Salt to taste
Pepper to taste
Plain Flour 1/2 cup
Bay Leaf 1 leaf
Butter 1 tablespoon
Water 1/4 cup
Oil 1/2 teaspoon
Mash
Ingredient Quantity
Potatoes 4kg?
Butter 250g
Salt to taste
Milk to taste/texture
Garnish (per bowl)
Ingredient Quantity
Parsley 1 tablespoon chopped
Method Stew
  1. Cut silverside into large chunks.
  2. Season silverside with salt and pepper.
  3. Cut bacon into strips.
  4. Fry bacon and place on paper towel.
  5. Brown silverside in bacon fat.
  6. Chop onion and carrots into large pieces and fry in fat.
  7. Remove excess oil from the pan and deglaze with 3 cups wine.
  8. Add the following to the slow cooker on high:
    1. Silverside
    2. Bacon
    3. Carrots
    4. Onions
    5. Garlic
    6. Red Wine
    7. Thyme (tablespoon)
    8. Bay Leaf
    9. Tomato Paste
    10. Plain Flour
    11. Beef Stock to cover everything
  9. After 4 hours of cooking, leave on high but turn the lid so so steam can escape to reduce.
  10. After 3 hours of cooking leave on for another 1 hour while cooking the mushrooms and potato.
  11. Add mushrooms to the pan with 1/4 cup water cook on high until water has evaporated.
  12. Leave on high and add oil to saute until brown.
  13. Turn heat down to medium and add butter, thyme(teaspoon), salt and pepper.
  14. Deglaze pan again with a dash of wine.
  15. Add the deglaze wine and mushrooms to slow cooker.
  16. Continue to cook with lid slightly off until liquid can coat the back of a tablespoon.
  17. Probably good to start the mash while it continues to reduce.
Method Mash
  1. Peel and chop up potatoes into slices.
  2. Add to COLD salted water.
  3. Simmer potatoes until cooked, don't boil them.
  4. Drain potatoes and add back to the pot on low heat.
  5. Mash potatoes.
  6. Add butter and salt to taste while stirring.
  7. Add milk to taste after butter is fully combined.
Serving
  1. Add mash to bowls.
  2. Top mash with stew.
  3. Spoon over with reduces stew liquid.
  4. Garnish with parsley.

Bread Recipes

Bread?

Version: 1.0.
Description: TBD.
Quality: ?/10 TBD.
Serves: TBD. Prep Time: ?? minutes.
Cook Time: ?? minutes.
Total Time: ? hour.

Dry Ingredients
Ingredient Quantity
Bread flour 8 cups
Warm water 4 cups
Dry active yeast 2 table spoons
Salt 1 table spoon
  1. add salt and yeast to the bucket
  2. Add warm water on top and mix
  3. Add all the flower and give it a mix
  4. leave for 2 hours but make sure air can escape if using a lid
  5. grab a ball of flower for each loaf you would like to make now
  6. for each dough ball roll in your hands and add flower until it is the right consistency
  7. place each on baking paper on a try or tin.
  8. let set for 40 minutes
  9. score the bread
  10. add to the oven for
  11. cook at 220C for 30 minutes
Flour Gluten Paste Rules

  • 5 parts water

  • 1 part flour

  • heat to 140

  • paste should account for 15-20% of the dough

  • 1 Au. cup of plain flour = 132.09 g

  • 1 Au. cup water = into 250.00 g

81% hydrated super dough (this is the total which is then divied up between the normal dough and the paste)

  • 8.5 cups of flour (1122 gams flour)
  • 3.66 cups of warm water (915 gams water)

1638g normal dough (80.41%)
399g paste (19.58%)
= 2037g total (super dough)

Dough sans paste
  • 8 cups of flour (1056 gams flour)
  • 2.33 cups of warm water (582 gams water)
  • 4 table spoons sugar
  • 2 table spoons dry active yeast
  • 1 table spoons salt
flour gluten paste
  • 0.5 cups flour (66 grams)
  • 1.33 cups water (333 grams)
  • heat to 140

Cake Recipes

General Cake Notes
  • If you hate going to the shops like I do, you can use powdered milk so you don't have to use up your fresh stuff.
  • Don't over-mix the cakes as the self-raising flower starts acting immediately so once you add the liquid get them in the oven ASAP.
  • I grease the pans with butter because I think it makes the crust taste better but anything will do.
  • Lots of the recipes are for two cakes so if you want just one, go ahead and halve them. But while your baking you might as well make two for the effort of one.

Tristan's Shit Chocolate Cake x1

Version: 1.0.
Description: Makes one shitty chocolate cake.
Quality: 6/10 Don't Bother.
Serves: I don't know... 1 bin?
Prep Time: 20 minutes.
Cook Time: 40 minutes.
Total Time: 1 hour.

Dry Ingredients
Ingredient Quantity
Sugar 1 1/2 cups
Self-raising Flour 1 1/2 cups
Cocoa Powder 2/3 cup
Wet Ingredients
Ingredient Quantity
Milk 1 1/2 cups
Vegetable Oil 2 1/2 tablespoons
Vanilla Extract 1 teaspoon
Notes
  • This recipe needs fixing and I don't recommend it until some fixes have been made.
Method
  1. Preheat oven to 160c.
  2. Grease pans and sprinkle lightly with flour.
  3. Combine flour, sugar, cocoa powder.
  4. Separate bowl: whisk the milk, vegetable oil, and vanilla extract.
  5. Add the wet to the dry and stir with a wooden spoon until just combined.
  6. Bake for 40 minutes

Tristan's Budget Lemon Cake x2

Version: 1.5.
Description: Makes two pretty damn good lemon cakes. If you get the lemons for free they should only cost approximately 67c per cake in ingredients.
Quality: 9/10 Great.
Serves: I don't know, whatever two cakes make... 16 Slices?
Prep Time: 55 minutes.
Cook Time: 40 minutes.
Total Time: 1 hour and 35 minutes.

Dry Ingredients
Ingredient Quantity
Sugar 3 cups
Self-raising Flour 3 cups
Lemon Zest 3 lemons worth
Wet Ingredients
Ingredient Quantity
Milk 3 cups
Vegetable Oil 5 tablespoons
Sauce
Ingredient Quantity
Lemon juice 3 lemons worth
Sugar 3/4 cup
Notes
  • This cake is crazy cheap if you know someone with a lemon tree as it has no butter or eggs; I am making the cakes at a cost of ~$0.71 each (2019).
  • A previous version of this recipe called for adding 4 tablespoons of lemon juice to the cake just before adding to the pan but I think that this was causing the self-raising flower not to rise as much. After more testing, I might add the step back if it turns out I was wrong.
  • This recipe might be better at 180c, that is what I now use for my piss weak, loose door, non-fan-force oven. If it does not look golden on top after 40 minutes at 160c you can leave it on for another 10-15.
Method
  1. Preheat oven to 160c.
  2. Grease pans and sprinkle lightly with flour.
  3. Grate lemon zest and juice lemons into bowl.
  4. Combine flour, sugar and lemon zest.
  5. Separate bowl: whisk the milk, vegetable oil.
  6. Add the wet to the dry and stir with a wooden spoon until JUST combined. It will look like lumpy shit... This is fine, don't panic and over-mix.
  7. Mix in 4tbsp lemon juice.
  8. Bake for 40 minutes.
  9. For the sauce, add rest of lemon juice and equal amount of sugar and mix until combined.
  10. Put cakes on drying rack once cooked and prick with a fork, then spoon over lemon sugar.

Tristan's Chocolate Chip Orange Cake x2

Version: 1.0.
Description: Pretty great recipe. Best served warm, can microwave first if serving after cooled.
Quality: 8/10 Great.
Serves: I don't know, whatever two cakes make... 16 Slices?
Prep Time: 55 minutes.
Cook Time: 40 minutes.
Total Time: 1 hour and 35 minutes.

Dry Ingredients
Ingredient Quantity
Sugar 3 cups
Self-raising Flour 3 cups
Ground Cinnamon 3 teaspoons
Orange Zest 3 oranges worth
Wet Ingredients
Ingredient Quantity
Milk 3 cups
Vegetable Oil 5 tablespoons
Other
Ingredient Quantity
Chocolate Chips 200g
Sauce
Ingredient Quantity
Orange Juice 3 oranges worth
Sugar 3/4 cup
Ground Cinnamon 1/2 teaspoon
Notes
  • Use cheap-arse chocolate chips 67c per 100g (2019).
  • I might be able to make this recipe better by experimenting with dark chocolate and ground cloves. Stick to flavours that work with orange.
  • Cutting back a little bit on the cinnamon might also be a good idea.
Method
  1. Preheat oven to 180c.
  2. Grease pans and sprinkle lightly with flour.
  3. Grate orange zest and juice oranges into bowl.
  4. Combine flour, sugar, cinnamon and orange zest.
  5. Separate bowl: whisk the milk, vegetable oil.
  6. Add the wet to the dry and stir with a wooden spoon until JUST combined. It will look like lumpy shit... This is fine, don't panic and over-mix.
  7. Sprinkle each cake mix with chocolate chips.
  8. Bake for 40 minutes.
  9. For the sauce, add the orange juice to equal amount of sugar in small pan.
  10. Heat sauce over the stove and whisk in the cinnamon. Don't do it for long, we are just trying to mix it while warming not cook it.
  11. Put cakes on drying rack once cooked and prick with a fork, then spoon over orange sugar.

Tristan's Budget Banana Cake x2

Version: 1.2.
Description: The cakes were not bad, though maybe a little dry. Getting some sort of sauce to soak in would help. Also the sauce/icing I tied was not great need to come up with something new.
Quality: 6/10.
Serves: I don't know, whatever two cakes make... 16 Slices?
Prep Time: 30 minutes.
Cook Time: 40 minutes.
Total Time: 1 hour and 10 minutes.

Dryish Ingredients
Ingredient Quantity
Sugar 2 cups
Self-raising Flour 3 cups
Ground Cinnamon 3 teaspoons
Bananas 4-5
Wet Ingredients
Ingredient Quantity
Milk 1 cups
Vegetable Oil 5 tablespoons
Sauce
Ingredient Quantity
not sure
not sure
Method
  1. Preheat oven to 160c.
  2. Grease pans and sprinkle lightly with flour.
  3. Smoosh Bananas?
  4. Combine flour, sugar, cocoa powder, bananas.
  5. Separate bowl: whisk the milk, vegetable oil.
  6. Add the wet to the dry and stir with a wooden spoon until just combined.
  7. Bake for 40 minutes
  8. Add melted butter and equal sugar and mix until combined.
  9. Put cakes on drying rack once cooked and prick with a fork then spoon over butter sugar.

Misc Deserts

Tristan's Student Apple Crumble

Version: 1.1.
Description: Basically student version of Apple Crumble. This recipe needs a lot of work. Don't recommend making it in its current state.
Quality: 6/10 Passable.
Serves: 6-8 depending on how greedy the participants are.
Prep Time: 25 minutes.
Cook Time: 35 minutes.
Total Time: 1 hour.

Brown Betty
Ingredient Quantity
Apples 8?
Bread Crumbs 1 1/2 cups
Brown Sugar 220g?
Cinnamon 1 teaspoon ground
Ginger 1/2 teaspoon ground
Nutmeg 1/2 teaspoon ground
Allspice 1/4 teaspoon ground
Cloves 1/8 teaspoon ground
Butter 100g? sliced
Salt to taste
Ice Cream to serve
Method
  1. Preheat oven to 190c.
  2. Butter oven dish.
  3. Add Brown Sugar, Cinnamon, Ginger, Nutmeg, Allspice, Cloves and Salt.
  4. Mix together.
  5. Peel, core and slice Apples.
  6. Add half of Apple slices to an oven dish.
  7. Sprinkle with sugar mixture and Bread Crumbs.
  8. Add rest of Apples.
  9. Sprinkle with sugar mixture and Bread Crumbs.
  10. Cover top with thin slices of butter.
  11. Seal with foil and add to oven for 20 minutes.
  12. Take off foil cover and cook for a further 15 minutes.
  13. Serve with Ice Cream.

Soups

Mushroom Risotto

Version: 1.0.
Description: Almost soup, almost quick.
Quality: 7/10 Pretty good for a quick snack.
Serves: 1 mug of soup.
Prep Time: ~2 mins.
Cook Time: ~5 mins.
Total Time: ~7 mins.

Ingredients
Ingredient Quantity
Garlic (fresh) 6 cloves
Onion (fresh) 1
Rosemary (fresh) 2 sprigs
Mushrooms, cup (fresh) 16
Mushrooms, big (fresh) 3
Mushrooms (dry) 100g
Butter 100g
White Wine 1 cup
Sherry/Apera 1 cup
Rice, Arborio 3 cups
Vegetable Stock (powder) Some
Spinach (frozen) 250g
Olive oil Some
Method - Prep
  1. Add the dried mushrooms to 1l of water and simmer them while you prep everything else. You can't over cook them, we will be throwing them out once we have extracted the flavour.
  2. Dice the onion and add to a giant sausepan.
  3. Crush three cloves of garlic with the back of your knife, give them a quick chop and then add them to the onion.
  4. Chop 4 medium sized cup mushrooms up fine and put them aside.
  5. Quater the remaining cup mushrooms. They will be delicious big mushroom chunks in the final dish. Add them to the other mushrooms.
  6. Chop your giant mushrooms ingo huge slabs. Approximatly 2 or 3 per mushroom depending on their size. These will be used as a garnish.
Method - Stock
  1. Now that the prep is finished leet the dried mushrooms fully cook out all their flavour. They should simmer for at LEAST 30 minutes.
  2. Poor the stock through a strainer into another pot gently as to not disturb any sand or dirt that has settled to the bottom. Leave just a little stock that might have sand in it and throw that out.
  3. Put the stock back on the stove with the heat down low. We are just trying to top it from cooling down while we cook everthing else.
  4. Add some vegetable stock until the stock has the desired amount of flavour and salt. Keep in mind it will reduce and become stronger in the final dish.
Method - Mushroom Garnish

Soups

Tristan's Tomato and Spinach Minestrone

Version: 1.0.
Description: This recipe tastes great and is easy to make, because of this I eat it all the time. This recipe is vague, please refer to notes for more info.
Quality: 9/10 Great, eat it all the time.
Serves: This recipe makes 8-9 l of soup. For me, that comes in at around 18 serves.
Prep Time: ~30-40 mins.
Cook Time: ~2-3 hours.
Total Time: Roughly 3-4 hours on average.

Ingredients
Ingredient Quantity
Bacon (cheap & fatty) 3-5 large rashers
Anchovies 3 fillets
Cask Red Wind 1-3 cups
Onions (Fresh or frozen) 3-5
Garlic (any but fresh is best) 6-7 cloves
Brussels Sprouts (Frozen) 500g-1kg
Peas (Frozen) 1kg bag
Mixed Vegetables (Frozen) 1kg bag
Broccoli (Frozen) 500g
Cauliflower (Frozen) 500g
Green Beans (Frozen) 1kg bag
Spinach (Frozen) 500g
Corn (Frozen) 500g
Tomato Paste 500g Jar
Red Kidney Beans (cooked) 1-2 tins (240-500g)
Butter Beans (cooked) 1 tin (240g)
Chopped Tomato (can or fresh) 2 tins (480g)
Stock Powder (any) ~80g
Dark Soy Sauce (any) ~80g
Parsley (fresh or dried) To taste
Basil (fresh or dried) To taste
Thyme (fresh or dried) To taste
Black Pepper To taste
Chilli Flakes (or fresh/ground) To taste
Sugar (any type) To taste 0-2 tbsp
Pasta (any type, not spaghetti) To taste
Notes
  • Minestrone is meant to use up what you have so please experiment with the ingredients.
  • I make this recipe differently every time and always change the ingredients.
  • I never measure what I put into this recipe so I can't give exact amounts.
  • Fresh vegetables would work fine and are amazing if they are freshly picked.
  • Frozen vegetables are preferable to "fresh" supermarket vegetables as they store for longer and are more nutritious but use whatever you have.
  • The Brussels Sprout's act sort of like dumplings and are a feature of the dish; if you don't have any or don't like them then be sure to replace them with something else that can serve as a dumpling. Examples: fried and chopped sausages, actual dumplings, dim sims. The point is that you want an ingredient that stands out when it is on your spoon and changes the taste of that spoonful of soup.
  • I consider the tomato-based ingredients and spinach core to this soup and include a lot of them every time. Without, them it is a different minestrone.
  • The wine can be red or white, cheapest cask wine is fine. Used for deglazing but can be substituted with water if you prefer but then maybe add a different acid such as a dash of lemon juice or maybe even a dash of vinegar if you have nothing else.
  • I buy huge packs of cheap fatty bacon and separate it out into batches of 3-5 rashes and then freeze them to use in cooking. They need to be fatty as we mostly just want the fat to fry the onions.
  • I always use red kidney beans but for the 2nd bean type, I use Butter Beans, Cannellini Beans or Mixed Beans... whatever I have.
  • Don't expect to taste the anchovies unless you do a poor job making them into a paste. They just subtly improve the overall flavour... feel free to leave them out if you are a coward.
  • The anchovies, soy sauce and stock powder all serve the same purpose, salt and Umami. Mix and match them as you see fit. Vegemite, Marmite, miso or anything similar could also be included or substituted. I like to use a combination of ~3 different types of "stocks" as they each have their own subtle flavours, but you could probably get away with just one type. Vegetable, chick, beef or any stock powder is fine I use a mix of whatever ones I have.
Method
  1. Chop the onion and any other fresh veg.
  2. Chop the anchovies as fine as possible and then crush with the back of a knife. We want them as close to possible to a paste.
  3. Get an 8-9 litre stainless steel saucepan.
  4. Add bacon straight to the saucepan without oil, low heat if frozen or medium-high if not.
  5. If using frozen bacon be sure to turn it a couple of times and turn up the temp to medium-high once defrosted.
  6. Once the fat has melted and fried the bacon to your preference, chop up the bacon into small pieces. I chop it straight back into the saucepan using kitchen scissors.
  7. Now add the onion and any fresh veg that you want to fry in bacon fat.
  8. Crush in two-thirds of your garlic cloves.
  9. Once everything is cooked add the chopped/crushed anchovies then immediately go to the next step.
  10. Hopefully, you have a thick layer of brown gunk (fond) stuck to the bottom of the saucepan. Add the wine and mix thoroughly with a wooden/spoon to dissolve all the fond stuck to the bottom of the saucepan (this is called deglazing). If using red wine is should change to a nasty looking red-brown colour.
  11. Turn the temperature down to medium.
  12. Add in all the frozen veg and spinach. Try to fill it with veg to about one and a half inches from the top of the saucepan.
  13. Add the tinned tomatoes and the whole jar of tomato paste.
  14. Top up with water until it just covers all the vegetables.
  15. Cook on medium until simmering.
  16. Add all beans and their liquid.
  17. Add all stock types (powder, soy sauce or whatever else) and all herb/spices. Keep tasting the broth until and adjusting the amounts until you are happy with the flavour.
  18. Cook for an hour or two on a low simmer.
  19. Taste again and see if it needs salt or sugar. It probably won't need salt if you added enough stock previously but it is likely to need some sugar. Sugar cuts the acidic tastes from the tomatoes and wine but so does the cooking process, this is why we taste for sugar when we are close to finished.
  20. Once you are happy with the taste and that everything is cooked add the pasta.
  21. Cook until pasta is almost two-thirds done and then turn off the heat.
  22. Let rest for at least 10 minutes.
  23. Serve any portions you wish to eat immediately and eat them. Leave the rest in the pot while you eat.
Storage Method
  1. This soup will remain hot for a really long time due to the quantity. So we need to split it into single serves to cool faster.
  2. Once it is cool enough, decant it all into freezer or takeaway containers and allow to cool.
  3. Once warm or room temp, add them all to the freezer. It docent have to be room temp but you also don't want to accidentally defrost your freezer by adding 8 litres of hot soup.
  4. To serve just defrost them in the fridge or microwave and then heat until hot in a saucepan or microwave and eat.

Tristan's Amazing Soup Mess

Version: 1.0.
Description: This recipe tastes amazing and it has no right to.
Quality: 8/10 How the hell did this end up tasting so good?
Serves: 4.
Prep Time: 10 mins.
Cook Time: 20 mins.
Total Time: 30 mins.

Ingredients
Ingredient Quantity
Tomato cup-of-soup powder 3 satchels
Pasta Half a bag
Dark Soy Sauce (any) like two dashes
Parsley (dried) 1 table spoon
Basil (dried) 1 table spoon
Mixed Beans 1 Tin
Sugar (any type) 1 table spoon
Beef Stock Powder 2 teaspoons
Chilli Powder 1 teaspoon
Water 3 1/2 cups
Method
  1. Put water and pasta in saucepan on medium heat.
  2. Add add soup powder and cook until hot.
  3. Add beans and make sure to add ALL the bean water.
  4. Add all other ingredients tasting as you go.
  5. Cook until pasta is al dente, it will take a lot longer that just cooking in water.
  6. Add more water if it is to thick. Keep in mind that the bean liquid will work as a thickener and the whole thing will get thicker once cooled. The aim is for a thin stew or think soup so just aim for a bit thinner than that while still hot.

Tristan's Curry Beef Instant Soup

Version: 1.0.
Description: Almost soup, almost quick.
Quality: 7/10 Pretty good for a quick snack.
Serves: 1 mug of soup.
Prep Time: ~2 mins.
Cook Time: ~5 mins.
Total Time: ~7 mins.

Ingredients
Ingredient Quantity
Beef Stock (powder) 1 tspn
Vegetable Stock (powder) 1/2 tspn
Garlic (dry granules) 1/4 tspn
Chives (dry ground) 1/4 tspn
Parsley (dry ground) 1/4 tspn
Basil (dry ground) 1/4 tspn
Chilli Flakes (ground) 1/4 tspn
Curry Powder 1/4 tspn
Galangal (dry powder) 1/4 tspn
Cumin (dry powder) 1/4 tspn
Sugar (any type) 1/2 or 1 tspn
Salt (any type) 1 pinch
Notes
  • The sugar is important. Put at least 1/2 a teaspoon.
  • Don't have too much of this. If your body isn't used to eating this quantity of spices and chilly without food it will passs right through you. You have been warned!
  • Ground spices are not water soluble so stir vigorously and frequently until finished.
Method
  1. Put everything in a mug.
  2. Add boiling water and wait 5 minutes.
  3. Stuff it down your face.
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