Sure, except instead of butter it's just pasta swimming in milk. It's an old family recipe. I used to think everyone ate pasta like this until recently when I discovered no one eats pasta like this.T0ad 0f Truth said:
Cooking for yourself
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I'd say make yourself a plate of pasta, but it's so ridiculously easy to make with premade sauces it's almost an affront to cooking. Seriously though, Carbonara:
1. Throw some bacon/ham cubes in a buttered pot, and let them turn crispy pink.
2. Take the pot off the fire once the meat's done and add 1-2 eggs per person, together with some parmesan cheese.
3. Mix that shit.
4. Let it sit until your pasta is cooked (don't forget to salt the boiling water when you put the pasta in).
5. Mix that shit.
6. Serve it in a deep plate. Add more parmesan and black pepper (which is where the name Carbonara comes from) if you want.
1. Throw some bacon/ham cubes in a buttered pot, and let them turn crispy pink.
2. Take the pot off the fire once the meat's done and add 1-2 eggs per person, together with some parmesan cheese.
3. Mix that shit.
4. Let it sit until your pasta is cooked (don't forget to salt the boiling water when you put the pasta in).
5. Mix that shit.
6. Serve it in a deep plate. Add more parmesan and black pepper (which is where the name Carbonara comes from) if you want.
Buy a 10 kg bag or rice and make stir fry every night. Nothing that tastes that good and is as easy and cheap.
Now if you have a bit more money get peanuts, egg noodles, sausage and some vegetables. Almost fully cook the egg noodles and sausage(fried) at the same time, then throw the drained noodles, peanuts and cut up vegetables into the frying pan with your chunks of sausage. Add a BAM of the spice weasel. BAM! Delicious Hungarian poor people food.
Now if you have a bit more money get peanuts, egg noodles, sausage and some vegetables. Almost fully cook the egg noodles and sausage(fried) at the same time, then throw the drained noodles, peanuts and cut up vegetables into the frying pan with your chunks of sausage. Add a BAM of the spice weasel. BAM! Delicious Hungarian poor people food.
If you're lazy, you can do a chinese style "hotpot". All you need is a soup base which sells in most supermarket, and thinly sliced meat.
I don't know, depends on what you like?
Try looking into thai curry.
All you need is (optional) meat, veggies, some spices and coconut milk.
Cook a big pot, freeze it and you're good for a week.
That is if you like rice and if you do, look into rice cookers.
They're pretty useful, shut themselves down automatically if the rice is ready so it's impossible to burn it and you can even cook an entire meal in them by just throwing veggies along with the rice into them.
Some spaghetti dishes such as aglio olio are also really easy to make.
Or you can be basic and make 2 fried eggs, creamed spinach and mashed potato.
Spinach and potato are just instant/frozen stuff so you only have to learn how to get the egg right.
It makes kind of a mess but is tasty and pretty much impossible to fuck up.
I would not however recommend chilli as your first cooking project.
That's how I started and it's really easy to... activate your bowels that way.
Especially if you experiment around.
Try looking into thai curry.
All you need is (optional) meat, veggies, some spices and coconut milk.
Cook a big pot, freeze it and you're good for a week.
That is if you like rice and if you do, look into rice cookers.
They're pretty useful, shut themselves down automatically if the rice is ready so it's impossible to burn it and you can even cook an entire meal in them by just throwing veggies along with the rice into them.
Some spaghetti dishes such as aglio olio are also really easy to make.
Or you can be basic and make 2 fried eggs, creamed spinach and mashed potato.
Spinach and potato are just instant/frozen stuff so you only have to learn how to get the egg right.
It makes kind of a mess but is tasty and pretty much impossible to fuck up.
I would not however recommend chilli as your first cooking project.
That's how I started and it's really easy to... activate your bowels that way.
Especially if you experiment around.
Put a pan on the stove and turn on your stove.manic_depressive13 said:
Alternatively turn on your oven and use a tray.
Its not rocket appliances.
People have already mentioned my repetoire of curry and stirfry
Also roast meat (could be chicken, pork, beef or lamb or whatever is available) just roast the meat in the oven and boil some veg and potatoes and youve got a decent meal. Left over veg and potatoes can be used to make a soup
Stirfry is pretty easy. Fry some garlic in a pan, add some meat, once the meat is cooked add some veg (of your choosing), add noodles and finally add some oyster sauce
Curry is pretty easy too. Boil some rice, fry up a bit of meat (any meat will do) add curry sauce to the meat and leave it to simmer
I prefer stirfry because its healthy as you are getting meat, carbs and veg. Its cheap especially if you use turkey (which is also a leaner protein)
Also roast meat (could be chicken, pork, beef or lamb or whatever is available) just roast the meat in the oven and boil some veg and potatoes and youve got a decent meal. Left over veg and potatoes can be used to make a soup
Stirfry is pretty easy. Fry some garlic in a pan, add some meat, once the meat is cooked add some veg (of your choosing), add noodles and finally add some oyster sauce
Curry is pretty easy too. Boil some rice, fry up a bit of meat (any meat will do) add curry sauce to the meat and leave it to simmer
I prefer stirfry because its healthy as you are getting meat, carbs and veg. Its cheap especially if you use turkey (which is also a leaner protein)
Works with black pudding/haggis if you are a northern barbarian like myself.Colour Scientist said:
I've had chicken with black pudding minus the bacon before and it was amazing.shootthebandit said:
With the bacon, it just sounds like a fry-up stuffed in a chicken...
This also sounds amazing. XD
Thought you might like to hear about this idea. If you already know about it, then at least I've let others on the forum know!DANGER- MUST SILENCE said:
Take one whole chicken, suitable for baking. Take one medium lemon and stab it psychotically with a fork to let it begin leaking juices. Take at least 2 cloves of garlic (I prefer around 4-6, but I'm a garlic addict), peel them and chop them into large chunks. Place garlic bits and the lemon inside the chicken with a teaspoon of salt and bake in a covered dish at 350F for 15 minutes per pounds. (Always check to make certain the chicken is actually cooked through before serving, of course.)
The salt pulls the juices out of the lemon and garlic to cook inside the chicken and flavors the meat from within. Cut up, the chicken can be used for any number of dishes or eaten as-is with your choice of side dishes. Mmmmmmmmmmmmmmmmmmmmmmmm
You can do the same with lemon and whole pepper corns. It adds mega flavour to the chicken especially if you are cooking it on a BBQdavidmc1158 said:Thought you might like to hear about this idea. If you already know about it, then at least I've let others on the forum know!DANGER- MUST SILENCE said:
Take one whole chicken, suitable for baking. Take one medium lemon and stab it psychotically with a fork to let it begin leaking juices. Take at least 2 cloves of garlic (I prefer around 4-6, but I'm a garlic addict), peel them and chop them into large chunks. Place garlic bits and the lemon inside the chicken with a teaspoon of salt and bake in a covered dish at 350F for 15 minutes per pounds. (Always check to make certain the chicken is actually cooked through before serving, of course.)
The salt pulls the juices out of the lemon and garlic to cook inside the chicken and flavors the meat from within. Cut up, the chicken can be used for any number of dishes or eaten as-is with your choice of side dishes. Mmmmmmmmmmmmmmmmmmmmmmmm
I've really been into fajita wraps lately.
You could cheat very easily too by just buying wraps and sauce, then you just need choice of meat, fajita spice and cheese.
Pasta is an obvious one too, it's extremely simple if you want it to be, or you can go crazy with it and add whatever yourheart stomach desires.
You could cheat very easily too by just buying wraps and sauce, then you just need choice of meat, fajita spice and cheese.
Pasta is an obvious one too, it's extremely simple if you want it to be, or you can go crazy with it and add whatever your
Pasta sauce is very basic and can then be improvised to other recipes.
Cut an onion and throw it in the pan. Throw mince meat in there with it. Once fried, add tomato sauce. Done.
Remove the mince meat, you get napoleon. Remove onions, add water. BAM! Tomato soup.
Tortilla lasagne is also very simple to make and you usually end up with lots of it. Make the pasta sauce, buy tortillas and pile them on some ovenproof dish.
Cut an onion and throw it in the pan. Throw mince meat in there with it. Once fried, add tomato sauce. Done.
Remove the mince meat, you get napoleon. Remove onions, add water. BAM! Tomato soup.
Tortilla lasagne is also very simple to make and you usually end up with lots of it. Make the pasta sauce, buy tortillas and pile them on some ovenproof dish.
So you've never cooked? You've always nuked your food? Oh God, your cholesterol and sodium levels...
Learn to cook, my friend, and learn ASAP. You'll realize there's a lot of tasty stuff on offer that makes your microwave days look absolutely pathetic in comparison.
Here's my personal list of Easy Bachelor Pad food:
1. Steak. Learn that stove, and learn it fast if you want to impress the laydays. Learn to skip butter as a non-stick agent and give olive oil a shot. Five seconds on each side gives you a Rare steak, and a Well Done piece of meat has to be thoroughly brown. Experiment between those extremes, and perform small cuts in your steak to see how the insides are doing.
2. Eggs. Start with scrambled eggs, then learn to handle the sunny-side-up variety. Once you can manage both, stick some veggies or some beans in there, for extra proteins.
3. Rizotto. The best possible way to cook something "fancy" that actually requires only a minimal amount of upkeep. Find a place that sells Arborio rice, buy some chicken broth and prepare it. Then, get a pan out, put your rice in it, and drown it in chicken broth. Keep it covered in broth at medium to high temp for about twenty minutes, adding more broth when needed. Once the rice is thick and sticky, you're done. Serve with veggies and salads and go easy on the salt, there's always a ton of salt in that chicken broth.
For a dessert variety, replace the broth with melted chocolate.
4. Shish Taouk chicken. Find a Lebanese or Middle-Eastern supermarket (check your city's more "ethnic" corners) and buy yourself a solid pound of the stuff. It's marinated chicken, so it'll keep in your freezer for a long time. Portion out what you want to keep - and make sure to ask the butcher to trim the fat for you, if you want to keep things simple.
Get your pan, non-stick it up with some butter or olive oil, then cook the chicken until it's almost well done. Make sure there's no pink stuff left, 'cause you're looking to avoid salmonella! For the same reason, never leave chicken to thaw out in the open if you aren't going to use it within five hours.
5. Kraft Dinner, Hamburger Helper et al. Follow the directions, and try and use them as side dishes, only.
Learn to cook, my friend, and learn ASAP. You'll realize there's a lot of tasty stuff on offer that makes your microwave days look absolutely pathetic in comparison.
Here's my personal list of Easy Bachelor Pad food:
1. Steak. Learn that stove, and learn it fast if you want to impress the laydays. Learn to skip butter as a non-stick agent and give olive oil a shot. Five seconds on each side gives you a Rare steak, and a Well Done piece of meat has to be thoroughly brown. Experiment between those extremes, and perform small cuts in your steak to see how the insides are doing.
2. Eggs. Start with scrambled eggs, then learn to handle the sunny-side-up variety. Once you can manage both, stick some veggies or some beans in there, for extra proteins.
3. Rizotto. The best possible way to cook something "fancy" that actually requires only a minimal amount of upkeep. Find a place that sells Arborio rice, buy some chicken broth and prepare it. Then, get a pan out, put your rice in it, and drown it in chicken broth. Keep it covered in broth at medium to high temp for about twenty minutes, adding more broth when needed. Once the rice is thick and sticky, you're done. Serve with veggies and salads and go easy on the salt, there's always a ton of salt in that chicken broth.
For a dessert variety, replace the broth with melted chocolate.
4. Shish Taouk chicken. Find a Lebanese or Middle-Eastern supermarket (check your city's more "ethnic" corners) and buy yourself a solid pound of the stuff. It's marinated chicken, so it'll keep in your freezer for a long time. Portion out what you want to keep - and make sure to ask the butcher to trim the fat for you, if you want to keep things simple.
Get your pan, non-stick it up with some butter or olive oil, then cook the chicken until it's almost well done. Make sure there's no pink stuff left, 'cause you're looking to avoid salmonella! For the same reason, never leave chicken to thaw out in the open if you aren't going to use it within five hours.
5. Kraft Dinner, Hamburger Helper et al. Follow the directions, and try and use them as side dishes, only.
Spaghetti Bolognese. Requires 2 hot pans, a tin of chopped tomatoes, some ground meat and seasonings. Maybe a cheese grater too.
Put 2 pans on to heat up. One with a little water, oil and salt and one with just oil.
At the same time, boil the kettle (it heats up way faster than a full pan of oily water!)
Add hot water to hot water and chuck in spaghetti. Break spaghetti in half and it'll cook a bit faster!
Now the spaghetti is in, start timing.
Throw some chopped onion and mushroom into the hot oil pan to brown up. Stir to prevent sticking.
After about 30 seconds throw in ground meat. Beef, turkey, pork, whatever!
Stir until all browned.
Now throw in a tin of chopped tomatoes. Its cheap and its basically like a jar of bolognese sauce without the seasoning.
Stir.
Don't forget to stir the spaghetti too!
Chuck some herbs into the meat! I just buy supermarket value mix tubs that have a bit of everything in.
Add garlic if you want.
Add some wine too if you fancy.
But if you have Worcester sauce or something similar, DEFINITELY add that!
10 minutes have now passed. The pasta is just about done, The meat is nearly ready. Grate yourself some cheese ready to put on top!
At this point, if your sauce is looking watery, add something to thicken it! A teaspoon of flour works, but thats boring. I like to crush up a Weetabix since they add bulk to the meat, making it go further.
OK! Now drain your pasta! Put it back in the pan with a knob (hehe) of butter and toss (pffhaha!) Now put it on the plate. Spoon up some saucy meat and dump some cheese on top!
If you made plenty of meat up then you can eat this for 3-4 meals, you just need to boil up some fresh pasta each time and
reheat a portion of the meat
This is my go-to "can't be arsed today" meal as I can go from empty counter top to sitting down and eating in less than 20 minutes.
Put 2 pans on to heat up. One with a little water, oil and salt and one with just oil.
At the same time, boil the kettle (it heats up way faster than a full pan of oily water!)
Add hot water to hot water and chuck in spaghetti. Break spaghetti in half and it'll cook a bit faster!
Now the spaghetti is in, start timing.
Throw some chopped onion and mushroom into the hot oil pan to brown up. Stir to prevent sticking.
After about 30 seconds throw in ground meat. Beef, turkey, pork, whatever!
Stir until all browned.
Now throw in a tin of chopped tomatoes. Its cheap and its basically like a jar of bolognese sauce without the seasoning.
Stir.
Don't forget to stir the spaghetti too!
Chuck some herbs into the meat! I just buy supermarket value mix tubs that have a bit of everything in.
Add garlic if you want.
Add some wine too if you fancy.
But if you have Worcester sauce or something similar, DEFINITELY add that!
10 minutes have now passed. The pasta is just about done, The meat is nearly ready. Grate yourself some cheese ready to put on top!
At this point, if your sauce is looking watery, add something to thicken it! A teaspoon of flour works, but thats boring. I like to crush up a Weetabix since they add bulk to the meat, making it go further.
OK! Now drain your pasta! Put it back in the pan with a knob (hehe) of butter and toss (pffhaha!) Now put it on the plate. Spoon up some saucy meat and dump some cheese on top!
If you made plenty of meat up then you can eat this for 3-4 meals, you just need to boil up some fresh pasta each time and
reheat a portion of the meat
This is my go-to "can't be arsed today" meal as I can go from empty counter top to sitting down and eating in less than 20 minutes.
Fried Rice is pretty fantastic as you can make it around 40 millions ways.
You only need 4 things rice (best leftover) Protein, a couple vegetables, and Soy Sauce. Take those things an put them in a pan along with what ever you want. Pasta is easy for sauce all you do is put herbs and tomatoes in a pot let it simmer on a fairly low heat and blend.
Tacos are the most simple thing in the entire universe to make just get taco seasoning and brown that with meat and put in a tortilla or a Taco shell.
Eggs are absurdly simple, you can literally add some spices crack an egg into a mug and bake it for 15 minutes, just make sure you can put the mug in the oven and not have it melt. scrambled are are so easy I made them at age 7, my favorite thing for them is Chorizo
I like everything this guy though a few recipes may be fairly difficult. makes https://www.youtube.com/user/foodwishes
I like everything this guy makes https://www.youtube.com/watch?v=e3bz3gmePTs
I am making this to night, I replace the Mayo with Yogert and add Cayenne. http://allrecipes.com/Recipe/Artichoke-Chicken/Detail.aspx?event8=1&prop24=SR_Thumb&e11=artichoke%20chicken&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2
You only need 4 things rice (best leftover) Protein, a couple vegetables, and Soy Sauce. Take those things an put them in a pan along with what ever you want. Pasta is easy for sauce all you do is put herbs and tomatoes in a pot let it simmer on a fairly low heat and blend.
Tacos are the most simple thing in the entire universe to make just get taco seasoning and brown that with meat and put in a tortilla or a Taco shell.
Eggs are absurdly simple, you can literally add some spices crack an egg into a mug and bake it for 15 minutes, just make sure you can put the mug in the oven and not have it melt. scrambled are are so easy I made them at age 7, my favorite thing for them is Chorizo
I like everything this guy though a few recipes may be fairly difficult. makes https://www.youtube.com/user/foodwishes
I like everything this guy makes https://www.youtube.com/watch?v=e3bz3gmePTs
I am making this to night, I replace the Mayo with Yogert and add Cayenne. http://allrecipes.com/Recipe/Artichoke-Chicken/Detail.aspx?event8=1&prop24=SR_Thumb&e11=artichoke%20chicken&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2
A few quick suggestions:T0ad 0f Truth said:
Cheese and Tomato Pasta:
Put a pot on the boil for pasta. (If dried pasta put in to boil at start, if fresh put in after adding cheese below)
Chop up a clove of garlic or three, fry till golden in pan.
(Add any other diced veg you want)
Add a tin of tomatoes.
Simmer, add basil and/or oregano
Add whatever cheese you like (Cheddar, mozzarella, goats cheese, etc)
Simmer for a few mins until cheese melted, maybe salt a bit.
Mix with pasta and serve.
Naan Bread Pizzas:
Put oven to about 200 Centigrade
Spread pizza sauce on naan bread, add mozzarella and cheddar
Add whatever other toppings you want, cook for about twice as long as the naan bread packet says.
You should end up with something very like a homemade pan pizza in about a quarter of the time and effort!
Fajitas:
Heat a pan quite hot with plenty of oil.
Add chicken (I'm veggie so I use quorn, or you can skip this completely if you just want veg). Should sizzle quite aggressively, make sure to stir continuously.
Fry whatever other veg you want under a reduced heat until done.
Add some spices of your choice or use one of those premade flavour packets.
(Either add half a tin of tomatoes at this point, or have some salsa handy for when you serve it up)
Warm some tortilla wraps in oven or under grill.
Stuff and serve wraps with salsa, sour cream, cheese
Spinach and Chili Pasta:
Put a pot on the boil for pasta. Use tagliatelle, linguine, or spaghetti for best results (If dried pasta put in to boil at start, if fresh put in when adding spinach below).
Finely dice a chili or two and enough garlic to match.
Lightly fry, being careful not to burn the garlic. Olive oil works best.
While frying, finely dice a 300-500g bag of fresh spinach (NOT frozen).
When garlic is turning golden, add the spinach and stir thoroughly. Add a pinch of parsley if you want.
Thoroughly mix the pasta into the spinach, serve with grated cheese (either strong cheddar or a parmesan-style hard cheese)
--------------------------
Generally, just try to mix it up a bit. It's healthier, certainly compared to microwave meals, and might well be cheaper overall. Also, sticking to any one base (pasta, rice, bread) will probably result in you getting sick of it, and by extension, sick of cooking. Try to avoid that!
I wouldn't actually bother with cookery books because they tend to go with more... ostentatious recipes which can be a bit of a chore to make. Various websites collate easy or quick recipes which are a lot more suitable for quick pragmatic cooking at the end of a day's work or something.
I actually enjoy cooking - it's relaxing after work, but if you find it boring then listen to music or have the TV on in the background or something while you do, so you don't start to resent the amount of time it takes.
I've always been super intimidated by the thought of making Indian food at home until I tried making Baingan Bharta. It is great if you have been lacking vegetables from your diet lately because while it is almost 100% vegetables (including fruits and herbs) because of the roasted eggplant it has a meat like hardiness.
It probably only takes about 20-25 minuets of actual work. If you want to go the extra mile as far as something to serve it on goes you could make your own chickpea flour crepes.
Ingredients
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil (I use butter or ghee just because I hate the taste and smell of vegetable oil)
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeno, or more to taste (discard seeds for less heat) (Porblanos are good too, or any local hot pepper really)
1 pound fresh tomatoes, chopped (Canned are almost as good, less work, and much cheaper)
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included (I just twist and rip the whole bunch into pieces to save time)
2 teaspoons garam masala
Preparation
1) Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes. (I throw the chopped peppers and sometimes the chopped onion after tossing in butter or oil at this stage to save cook time)
2) When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice. (The eggplant will be so soft that simply stirring with a fork for a bit will mash it)
3) Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so. (if you roasted the onion in the oven it might need some sauteing before it softens up. If so, do it and when it is done skip added the peppers until after the tomato)
4) Stir in the eggplant puree and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
2 pounds eggplant
2 tablespoons lime juice
2 to 3 tablespoons vegetable oil (I use butter or ghee just because I hate the taste and smell of vegetable oil)
1 medium onion, peeled and chopped
3 cloves garlic, peeled and finely chopped
1 fresh hot green chile like a jalapeno, or more to taste (discard seeds for less heat) (Porblanos are good too, or any local hot pepper really)
1 pound fresh tomatoes, chopped (Canned are almost as good, less work, and much cheaper)
1/2 teaspoon turmeric
1 teaspoon kosher salt or to taste
1/2 cup chopped cilantro, thin stems included (I just twist and rip the whole bunch into pieces to save time)
2 teaspoons garam masala
Preparation
1) Prick the eggplant with a thin-blade knife. Grill over or next to very high heat, turning as necessary until the skin is blackened and the eggplant collapses. Or broil, or roast on a heated cast-iron pan in the hottest possible oven. It will take about 20 minutes. (I throw the chopped peppers and sometimes the chopped onion after tossing in butter or oil at this stage to save cook time)
2) When the eggplant is cool enough to handle, peel (this will be easy) and trim away the hard stem. Chop or mash in a bowl, with lime juice. (The eggplant will be so soft that simply stirring with a fork for a bit will mash it)
3) Heat the oil in a skillet over medium-high heat; add the onion. Cook, stirring often, until the onion is golden brown, about 10 minutes. Add the garlic and chiles and cook for another minute. Add the tomato, turmeric and salt. Cook until the tomato is soft, 5 minutes or so. (if you roasted the onion in the oven it might need some sauteing before it softens up. If so, do it and when it is done skip added the peppers until after the tomato)
4) Stir in the eggplant puree and cook, stirring, 3 to 5 minutes. Stir in the cilantro and garam masala and turn off the heat. Serve hot with warm chapati bread or pita, or over rice.
It probably only takes about 20-25 minuets of actual work. If you want to go the extra mile as far as something to serve it on goes you could make your own chickpea flour crepes.
1 cup (130g) chickpea flour
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.
1 cup plus 2 tablespoons (280ml) water
3/4 teaspoon sea salt
1/8 teaspoon ground cumin
2 1/2 tablespoons olive oil, divided
freshly-ground black pepper, plus additional sea salt and olive oil for serving
1. Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.
2. To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.
3. Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.
4. Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.
5. Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.
6. Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.