The HOP cook Book

Gooooooood morning HOP

Am back in the USA until the end of the month and therefore back online as well ... Missed you

As i travel I have a book in which the people I meet can write poems, stories or ... recepies ...

This is how I have learnt how to make proper ceviche, bake my own bread, make enchiladas in salsa verde etc ...

I figured we could all share receipies ?

SOL S BREAD (that is the name of the dfriend who gave me teh receipie)

1 CUP 1/4 OF LUKEWARM WATER
2 FULL SOUP SPOONS (ya know ... da big ones ... watcha call it again ?) of unrefined sugar OR honey OR sugar
2 FULL SOUP SPOONS (ditto) of dry grain yeast
3 cups of WHEAT (1 1/2 of white wheat and 1 1/2 or wholewheat)
1 full soup spoon of salt
6 full soup spoons of oil (3 of regular and 3 of olive oil)
sunflower seeds or olives or sundried tomatoes or anything you want the bread to taste like ...

Mix lukewarm water with sugar. then add yeast and cover to let raise for 5/6 minutes.

in teh meantime put wheat and salt in a large bowl as well as the oil (I would recommend seeing how the yeast part goes before adding the oil though cause yeast can be tricky !!)
Once yeast has raised (probably not the proper word ???) put everything togetehr and mix gently with wooden spoon for short time.

Cover and let rest for 15 minutes

Now is whenyou need musKles a bit ....
put the dough on a table where you have spread some white wheat first and start massage the dough (i know it is not teh right word I mean petrir in French or amasar in spanish ... anyone help ?) little by little yiou add some white wheat to it so it sticks less while you are "massaging" it in order to let air bubbles be trapped in it.
Massage for 10 minutes
Then add whatever seeds you wish and massage again for 5 minutes
Put back in large bowl and cover and let it raise for 45/60 minutes

it is now almost double of the volume...

cut in two pieces or three or ... give it teh shape you want and pre heat the oven (medium temperature) put bread on a plate for oven with a bit of wheat on it and let bake for 45/55 minutes

Bread is ready and then ... ENJOY

Shine on
cassandra

how to make a cassandra sandwich:

take one pk and one cassandra
add 2 of pk's arms and wrap them tight around one little cassandra, and hug dearly. maybe add a roll on the ground too.


i dont cook.. i'm just the house maid or bitch as i am sometimes called.

[ 14. January 2003, 07:11: Message edited by: PK [Dreadlocked-Rasclat] ]

add dreadlocks for presentation,,,
nb. dreadlocks are not eadible..

mythmitch

Ann Arbor Co-Op Hummus (Serves 36)

Ingredients
1 #10 can garbanzo beans
1 3/4 C tahini
1 C olive oil
1 1/3 C. lemon juice
15 large cloves garlic, minced
1 Tbsp. cumin
Salt, pepper, garlic powder, paprika to taste
3-4 cups of crushed ice or 1-2 cups ice-water (crushed ice is better).

Instructions:
1) Drain garbanzos.
2) Add tahini, olive oil, lemon juice, garlic, and cumin to food processor. Add garbanzos last.
3) Whirl the mixture, adding crushed ice or ice water until the texture allows the hummus to flow and mix easily in the food processor.
4) Add salt, pepper, garlic powder, and paprika to taste.

Hint: Instead of using canned garbanzos, dried garbanzos may be used. To do this, soak the garbanzos overnight in a ratio of three volumes water to one volume garbanzos and a bit of salt. The next day, simmer the garbanzos for approx 3 hours or until they are soft.

[ 14. January 2003, 10:28: Message edited by: MikeGinny (Lightning) ]

Spanikopita (Greek Spinach Pie)

Ingredients
4 packages frozen, chopped spinach
1 lb. Ricotta cheese
1 lb. Feta cheese
1/2 C. Feta Cheese
16 Phylla
1 C. butter, melted
4 eggs, beaten
1 medium onion, chopped
4 tbs. vegetable oil
1 tsp dill, chopped
1 tsp each salt and pepper

Instructions
1) Allow spinach to defrost at room temperature
2) Squeeze spinach dry and combine with cheeses, onion, eggs, oil, salt, pepper, and dill
3) Arrange 8 phylla, each brushed with butter, in a greased pan 10x15” and cover with filling
4) Cover top with 8 more buttered phylla. Seal edges to retain filling.
5) Bake at 350°for about 45 minutes or until top is golden brown.

Best Brownies
I use this recipe all the time. It's just as fast and easy as pre-boxed brownies.
1/2 cup butter or margarine.
1 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Instructions
1) Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.

2) In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar and vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Stir in eggs last. Spread batter into prepared pan.

3) Bake in preheated oven for 25 to 30 minutes. Brownies are done when a knife inserted halfway between the edge of the pan and the center of the pan comes out clean.

4) Allow to cool for 30 minutes before cutting.

Hints:

Stir in the eggs LAST. If you add the eggs to the melted butter, they’ll cook!

Instead of 1 tsp vanilla, use 1/2 tsp almond extract for a slightly different flavor.

This recipe can easily be multiplied as long as the pan is proportionally larger. Larger batches may take slightly longer to cook.

DON'T use a vegan egg substitute like EnerG or bananas. The brownies turn into black tar. If you are vegan, find a different recipe.

Easy Vegan Chocolate Pudding
Not only does this take no time at all, but non-vegans are completely fooled by it. Lots of recipes make this claim, but this is for real!

Ingredients
1 1/2 C crumbled silken tofu (firm)
2/3 C unbleached cane sugar
1/3 C unsweetened cocoa powder
2 tsp vanilla
a pinch of salt

Instructions
1) Place all ingredients in a food processor fitted with a metal blade and blend until smooth, creamy, and thick.
2) Transfer to a storage container and chill until ready to serve.

Makes 1 1/2 cups (3 servings)

ok bunni rabbit heres a poem and a recipe, no laughin at either!!

"i never give you a thought but always follow,
hold your breath cut deep and swallow.
its not the end just another begining;
new adventures and jaded freedom"
copyright....me! but i doubt youd wana nick it anyhow!

surprise baked tomatoes:
4 large tomatoes
4 eggs
salt and pepper
1 table spoon of chopped parsley

oven at 180 oC or 350 oF

-grease a shallow oven proof baking dish
-cut a small slice off the top of each tomato and scoop out the pulp with a spoon. season inside the tomato
-put the tomatos in the dish and break an egg into each one. season the eggs and sprinkle parsley on top
-put the tops on the tomatoes and bake for about 20 minutes untill the eggs have set
-eat while hot with masses of crusty bread and butter!!
enjoy!

I LOVE YOU MIKE GINNY each and every one of these recepies are the kind of food I would sell at least 25 % of my soul for

Kitty thank you for the beautiful poem... please do NOT say bad thigns about your beautiful words, and hurray for the simple yummy sounding recepie

YUMMY

THANK YOU

shine on
cass

[ 14. January 2003, 10:52: Message edited by: Cassandra ]

he he thanx cass i hope your having a wickid time traveling, take care
love
kitty

entree ala mitch

1/2 k of diced pork
1 cup crushed penuts
1 cup diced water chestnuts
tblspoon of corn starch
1 cup diced red capsicum
tblspoon crushed red peppers dry
1/4 cup chicken stock
2 cloved dices garlic
fresh lettace head

:: microwave directions
diced pork, chicken stock and corn starch, garlic tossed together microwave on high for 4 mins
or till pork is brownish
add in all other ingredients and put back in for a further six min or until satisfied that the pork wont kill you...

if u want toss on wok over heat to add colour...
and taste

serve in fresh letytace leaves and volla..

nice eating
mythmitch

Hi Cass! Great to see you on the site again...---<sniff>--- missed you...


Anyway, here's my favouritist easy recipe of all time.

Unbelievably Yummy Fruit Goo!

INGERDIENTS:
1 can of unsweetened fruit (peaches, apricots etc)
2 tablespoons of brown sugar
A handful of berries (blackberries or raspberries)

Pour the can of fruit into a large frypan and bring to a simmer (medium heat).

Add the handful of berries and stir, breaking the berries up in the process.

Sprinkle the brown sugar on the top, wait for it to melt (so you don't scratch the frypan) and then simmer for ten minutes, stirring 2-3 times.

Serve piping hot with vanilla, hokey pokey or orange and choc-chip icecream.


Cheers

Charles

Ok, mods, feel free to delete this if you feel it's inappropriate.

Ahem.
Mike's "Spice" Butter
NOTE: You have to do this the NIGHT BEFORE you are going to make your recipe. Patience is a virtue. And yes, it works quite well. Trust me on that.

Ingredients
1/2 C (1 stick) of butter (use butter as margarine doesn't work as well)
1/4-1/2 oz. of Spice. (I didn't say this was cheap, I said it worked.)
1 1/2 C water

Instructions
1) Boil the water in an appropriately-sized saucepan.

2) Clean the spice making sure to remove seeds and stems. Try to grind it up a bit with your fingers, too. I find that the best way to do this is on top of a piece of typing paper so that I don't lose any spice.

3) Add the stick of butter and the spice to the boiling water. Allow to boil for at least 15-20 minutes. Make sure to watch the pot lest it boil over and waste valuable spice. Note that your kitchen will start to smell very spicy at this point.

4) Strain the hot mixture through a fine strainer or a cheese cloth into an appropriately sized bowl. The bits of spice should come out on the strainer and the butter and water should go through. Use a ladle or spoon to squeeze the strained spice to remove any remaining liquid. Discard the spice as it is now drained of all flavor.

5) Refrigerate overnight.

6) The next day, the butter will have solidified on top of the water. Break up the butter using a spoon.

7) Pour this cold mixture through a cheese cloth or fine strainer and keep what stays in the strainer. This is your spice butter. The volume of spice butter will be smaller than the original volume, so you may need to add about 1/8 of a stick of butter to the recipe to bring it back up to its volume for your recipe.

8) Substitute spice butter for regular butter or margarine in your favorite recipe. Like the brownie recipe I submitted above.

(You can also put the bowl with the water/melted butter mix in a bowl of ice water and it will solidify in about 2-3 hours).

This recipe serves 4-8.

Alternative method (may be more potent)

Sautee the "spice" in the butter for 5-minutes over low-medium heat, then remove from heat and add boiling water (stand back lest it splatter). Then strain this.

Frost's Butter Croissants
600 ml Flour
30 ml oil
1 small egg
30 ml sugar
10 ml fermipan Yeast
250 ml Warm water (Not cold not hot, WARM!)
1 ml Salt

1. Mix all wet ingredients in a large mixing bowl.

2. Add Sugar and Salt Stir. Add Yeast gradually while stiring.

3. Add half the flour (300 ml) while stiring. Stir until gluten strands form. Add rest of flour and form into ball.

4. Turn out onto floured board and Knead until smooth and elastic

5. Let rest in greased bowl for 15 min. Punch down. Let rest again for 15 min. Punch down.

6. Shape into Croissants: Flaten dough (gentally) to 1 cm - 1.4 cm thick. Cut into large triangles. Roll Triangles up (wide to skinny). And bend roll into half moon shape.

7. Place on greased cookie sheet, with the point of the triangle down on the cookie sheet (If you don't do this they will unroll and make a big sticky mess).

8. Let rise (in warm area) for one hour or until twice the size.

9. Bake at 375 F for 15 - 20 minutes, or until light and golden brown.

10. Lighly brush the tops with melted butter.

11. Eat and enjoy.

These will keep for one day on the counter. After one day place in freezer bag and freeze. Like they will last that long!

Peace and Good Eats

[ 14. January 2003, 19:59: Message edited by: Frost ]

Mike can we all come to your house for dinner please

mMMMMMMMMMMMMM.....Food.

I don't cook. I date a gourmet chef. Need I say more. You acn all come to mine for tea.

PK: Sorry I didn't get to say hello properly when I met you at the random buss stop in Edinburgh. Are you planning on coming back??

Cass!!! MMMMMMMMMMMMMMMMMMMMMMWWWWWWWWWWWWAAAAAAAA! Pucker up lady!! snogs all round!!
Love you, hope youbare well. Don't play too hard!!

Charles

Excuse my ignorance but

Hokey pokey????

What's that?

It sounds like something I should have heard of

Please enlighten me.

Bam Bam,

I'll make you a deal. If I come to the UK, I'll give you a list of ingredients and I'll be glad to cook a meal.

We can even have "spice brownies" for dessert.

Dio's Famous Chicken Pasta Parmesan
(Great dinner for 5-6 people)

1lb* uncooked chicken breast (boneless, skinless)
2C penne pasta
14oz (1 can) chicken broth
1C water
1tsp basil
1tsp oregano
2-3tbsp butter or margarine
3C* marinara sauce
3/4C parmesan cheese (grated)

* can be varied slightly according to personal taste

Step 1) Cut chicken breast into bite-size cubes (generally 3cm cubes)
Step 2) Grease a 10" skillet with the butter and cook the chicken (medium-high heat) in the pan until no pink remains
Step 3) On medium heat, add chicken broth, water, marinara sauce, basil and oregano. Allow to come to a boil
Step 4) Add the pasta in handfuls (to prevent spilling!) and cover the mixture. Allow to simmer on medium heat, stirring every 2-3 minutes to coat the pasta evenly. Simmer until all the liquid is absorbed by the pasta (should be about 15min).
Step 5) Remove cover and turn off heat. Stir in parmesan cheese. Serve and enjoy!

Goes great with the following beers: Blue Moon, Sam Adams Weiss beer, Killian's Irish Red