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

SPICE BUTTER! THATS CLASSIC!

Here's a recipe for a pre-big nite out smoothie. It's full of potassium to prevent serotonin depletion, fibre and yogurt cultures to help your poor tummy, and honey is a proven antiseptic... The best thing is you can make and consume it within five minutes... And its low in fat too!

Whizz up in a blender:
4 ice cubes
1 large banana
1 heaped dessertspoon of wheatbran
1 large dessertspoon of low fat vanilla yogurt
1 teaspoon of honey
about a cup of low fat milk


Coming back home, tuck into a big bowl of malaysian curry soup. I havent given quantities as this is a very flexible dish. Just use whatever you have at the time, it always tastes delicious. You can also add a small can of crab if you like at the end and reheat it through.

fry up some vegetables like onion, carrot, pumpkin, broccoli, tomato, potato, red capsicum in a generous spoonfull of malaysian curry paste over a high heat.
when the vegies are just tender, add enough chicken or vegie stock to cover. Add salt and pepper to taste. Add more curry paste if you like.
Add some lentils, and simmer on a low heat until the vegetables are tender and the lentils are butter soft. Whizz it up in a food processor until it is smooth. Before serving, add coconut or normal milk to taste, and top with a little chopped coriander.

MMM that curry soup sounds great!

Kev's Sweet & Spicy Taco Beef

When I make this I never ever measure anything, so I can't give exact quantities I'm afraid

Ingredients:
Diced beef, or beef mince. (Somewhere between 1/4 to 1/2 pound per person is probably fine.)
Thai sweet chili sauce.
Around 1/2 - 3/4 pint strong beef stock. (If using cubes try adding half the water you usually would per cube).
3-4 heaped tbsp demerrara(sp) sugar
1 heaped tbsp Cornflour
Chopped peppers (optional), any colour you want (capsicums if you call them that).
Your choice of taco shells, flour tortillas etc.

First, buy a decent frying pan. Get a decent non-stick one and you shouldn't ever have to use oil for shallow-frying stuff, I never do. With meat you should never have to use oil anyway.

Ok so fry the beef until it has just gone from pink to very light brown. If you're using peppers throw them in and fry them with the beef. When the beef is light brown, add the stock. Add the thai chili sauce to taste, plenty if you want it hot, less if you like it mild. Stir well and allow to reduce for 5 mins.
Add the sugar and allow it to melt, stirring well. Mix cornflour with a little water, enough to completely dissolve the flour WITH NO LUMPS. Add a little cornflour paste and stir, add more cornflour until sauce begins to thicken. If you keep the pan pretty hot throughout the cornflour will thicken nice and fast. Cover and stir occasionally until sauce is thick enough to drip from a spoon but still leave a thick coating all over the spoon. Warm taco shells/flour tortillas in microwave and serve immediately with fresh salad, grated cheese and some salsa or spicy barbecue dip.

Tip: if you use beef mince for this, any leftover sweet & spicy mince is great in toasties the next day.. with melted cheese.. mmm

Edit: sorry about the imperial measures, even being raised in a metric school system I still use imperial

[ 16. January 2003, 03:14: Message edited by: Kev ]

yes well... lots of meaty recipes eh? taco beef and chicken parmesean, and sounding lovely to be sure, alas for we veggie people. so here is a thai curry recipe made with TOFU although anything can be substituted in its place... ahem, things like: extra tomatoes, or... garlic... or more tofu!

yep, meat too

Green Curry ::: kaeng kiew

serves 2, served with jasmine rice

1 can coconut milk
1/2 block of firm TOFU
1/2 can water
1 1/2 tablespoons green curry (recipe below)
1 tblspoon palm sugar (can sub regular sugar)
3 1/2 cm siamese ginger aka khaa (can sub reg. ginger)
20cm lemongrass aka citronella cut in 4cm pieces
1 small onion
3 spring onions
1 tomato or many cherry tomatoes
2 kaffir lime leaves shredded
1/2 lemon
3-4 chillies (or 30 )
1 squirt of soy
1 squirt of fish oil aka naam pla (or not)
4-5 stalks fresh coriander
basil if you please
mint leaves if you please
baby corn
cauliflower

whatever veggies you like actually. it can be anything, carrots, zuchini... all kaeng (curry) means in thai is made with vegetables. thai curry bears no relation to indian curry or curry powder, although you can experiment with some indian curry powder

curry paste:::
1 tblspoon coriander seeds
1 tblspoon cumin
10-15 green chillies (hot)
1/2 tblspoon kaffir lime, dried (if you cant find it, no worries)
2 tblspoon chopped shallots
2 tablespoons chopped lemon grass
1 tablespoon choppped siamese ginger
2 tablespoon chopped garlic
1 tablespoon dry soy bean

method for curry paste:
brown the coriander seed, cumin over low heat (with oil) cool, pound set aside in a mortar and pound all ingredints together until smooth paste. then mix with pounded corander and cumin

****** attention: i have never bothered with making curry paste. i BUY it. if you can, i highly recommend it. ******

method for thai curry:

1) cut tofu into blocks and fry in oil until skin changes brown, remove and drain, set aside till later
2) pour coco milk, water, and curry paste into saucepan and bring to medium heat. add lemongrass, siamese ginger, some of the coriander, soy, kaffir lime leaves, fish oil, chillies, palm sugar and bring to boil
3) lower the heat now and begin adding the veggies.
4) add tofu keep on medium
5) at the very end add the juice of lemon, stir in, serve immediately

thai curry is almost impossible to flub up. it is easy, and take only minutes to make. the rice takes longer to cook, seriously.

chok dii

I am a Shibaki's Thai curry FAN ... i can only encourage you all to cook it it is yummy

Shine on
cassandra

I've made thia curry very similar to that. It's ver good. And Shibaki, theres no meat in my Butter Croissants they make a very good bfast or snack, scroll up to check them out. Later I'll post my Potato soup rec.

Seared Tuna with Basil Pesto

Pesto:

A large bunch of Basil
approx 100g of pine nuts
parmesan cheese
2 garlic cloves
olive oil


Tuna steak (the thicker the better, Sashimi Tuna workd wonders)
Noodles (udon, soba, whatever thick noodles take your fancy)
Mixed green vegetables

Instructions -

Pesto:

Put the garlic, basil leaves, pine nuts and a small drizzle of olive oil in a food processor. Process them to a smooth thick green paste. (You can do this by hand in a mortar and pestle, but trust me, it takes much longer). Grate in some parmesan cheese. If the garlic is too sharp when you taste it, squeeze in some lemon juice.

Fish:

Follow the instructions on the packet to prepare the noodles you have chosen. Use a steamer insert saucepan to steam the vegetables, until cooked but still reasonably firm & crisp.

On either a barbecue, griddle pan, or very hot frying pan sear the tuna so it is browned on both sides. Unless the idea revolts you, do not cook it all the way through, leave the centre pink.

Arrange on plate the noodles, steamed greens, tuna steak, and smear with a little pesto.

I have an idea. When you post a recipe, try to categorize it into one of the following:

*Appetizer
*Salad
*Side
*Main Course
*Dessert
*Bread
*Breakfast

Also, note any special dietary restrictions that your recipe will meet, (i.e. "vegan," "vegetarian," "lactose-free," etc.)

The reason I'm saying this is because once we build up some recipes up, I'll compile them into a Word file and then distribute them to anyone who wants one.

something we all seemed to miss here is that DIBS HAS A BOYFRIEND..... there are many boys in the world crying tears of sadness {and joy, you go girl }

Great idea mik G

CHOCO BANANO
dessert for everyone

bananas
wooden sticks
chocolate
nuts / almonds / pistaccio

put banana peeled on a stick

freeze for an hour

melt chocolate

dip banana in chocolate and then nuts of choice

re-freeze...

YUMMY

NB : Banana can be replaced by strawberries, pineapple, oranges or any fruit of your choice

[ 17. January 2003, 07:55: Message edited by: Cassandra ]

*wipes drool from mouth* A damn tasty thread!! You beat me to it Cass. That's the dog's danglies of a desert, strawberries with Toblerone melted on is my fav.

*appetizer for the sweet toothed alcoholic*

okays:

strawberrys/ lots of
muscut- fortified sweet desert wine/ lots of
icing sugar

in shallow tray place strawberries soak over night in fridge or outside in these god alfal cold northern countries... soak in the muscut by the way, half drown them, thats fill the tray half way up the strawberries(nb. dont pile the strawberries.)
umm give good coating of icing sugar an hour b4 they are to be served then another light sprinkle of muscut and icing sugar a minute or two before they are to be served...
to complete for the alcoholic polish off the bottle of muscut and maybe afew more and bon apitite.
mythmitch
enjoy

Quick and easy main meal:

Name: Erm....Rice Surprise

Ingredients:
Rice
Eggs
Chopped Tinned Tomato's (half a tin per mouth)
Sugar
Balsamic vinegar

What to do:
Boil ya rice up. While that's cooking have you tomato's simmering with a a table spoon of sugar and a couple of splashes of balsamic vinegar (my fav choice but soy sauce or worchestershire sauce fits as well). Allow it to reduce down so it thinkens, not too thick, you want it runny but not watery. As your rice is about to be done have a frying pan ready, heated with oil in it: after draining the rice, fry an egg or 2 keeping the yoke runny. Then add on ya plate, put fork in hand, skoop some up and

I picked it up from a Spanish amigo. Easy, tasty food that'll keep you going and not dent you wallet. Enjoy.

Power Food: complex carbo's, protiens and shugar, I present to you...

The healthy marsbar

Take 1 ryvita,
spread with generous amounts of chunky peanut butter,
add another layer of tahini,
top with honey/mapal syrup,
eat,
take another ryvita...


play lots to burn it off!

no-bake cookies...

1/3 cup coco
1 cup shugar
1 stick of butter, or spice butter
1/3 cup milk
3 cups oatmeal
2/3 cups peanut butter, or almond butter
2 tsp vanila

mix coco, shugar, butter, and milk over med-high heat until a bit bubbley. stir contsantly to avoid burning. immediatly remove from heat and stir in remaining stuff. spoon out onto cookie sheet, and let them set. makes 6 or 8

Tuna - sashimi style (2 fillet steaks should serve 3)

Cut tuna into bite size rectangular slices.
Dip the tuna using chopsticks into a pan of boiling water until the sides of the tuna turn white, leaving the middle nice and pink.

Arrange the tuna on a large platter or serve about 5-8 slices of tuna per person. Serve dressing in a little bowl on the side.

Dressing (mix soy sauce + drop of mirin + crushed /finely chopped garlic or substitue soy for balsamic vinegar) Add some chopped basil.

Serve with rice / salad

-----------------------
Baked Trout (serves 2)
2 whole rainbow trout
Mixture of red /green / yellow peppers chopped
onion / mushrooms (optional)
Finely chopped garlic
Balsamic vinegar
Sweet Chilli Sauce

-Stir fry vegetables, garlic add balsamic and seasoning.
-Oil 2 sqaures of tin-foil with Olive Oil
-Place trout on tin foil, stuff with some of veg (do not over pack). Lightly wrap the trout parcels and bake for about 25 minutes (approx 190C). Serve with couscous, stirfried veg, salad

------
Spicy Penne

Heat extra virgin olive oil in saucepan add following ingredients. Sun dried tomatoes & can of plum tomatoes, 2-3 small red chillis chopped, 3-4 large cloves of garlic finely sliced. . Add seasoning - lots of coarse ground black pepper. Then add balsamic vinegar. Simmer. Add parmesean (as much or as little depending on taste - I use lots!)Add lots of fresh shredded basil. Mix penne through the sauce and serve with french bread / ciabatta.

(meat eaters can add chorizo to the sauce)

Pasta A La S**t! (for lazy peeps)

Cook up lots of fusilli, put onto plate, sprinkle with basil, dollop with tomato ketchup, add a thick layer of grated cheese and stick under the grill until the cheese is bubbling.

This recipe has been my way :edit: Giles' way :/edit: through the munchies on nearly every occasion

[ 16. May 2003, 12:02: Message edited by: Spanner...in the works ]

Crème de herb

• Take dried herb (stems, leaves, buds – the LOT!)
• Place in a stone or dark glass jar and pour in enough vodka to cover it completely.
• Seal or cap the jar & place in a warm dark place (like the airing cupboard) & leave to soak for about a week. Check it occasionally to make sure the herb is completely submerged & to give it a little stir.
• After a week, strain off the vodka into a clean bottle, then cover the mashed herb completely with fresh vodka.
• Return the jar to the airing cupboard, remembering to check it & stir it.
• After another week, strain off the vodka again, adding it to the last lot, and this time cover the herb with bottled water.
• Return to airing cupboard for another week, stirring and checking it again as before.
• After a week, strain the water off & add to the vodka. The herb can now be binned.
• Leave the bottles with the vodka/herb;)/water mix to stand for about 2 weeks to allow any buts to settle on the bottom.
• Decant the mixture, through filter paper into another bottle & leave to stand again for two weeks.
• Decant and filter as before.
• Pour the mixture into a suitable container for heating in a pan of water (don’t let the container touch the bottom of the pan). Heat gently for about 15 mins (don’t let it boil!) & add honey to taste.
• Rebottle the mixture & leave in the cupboard for at least two months. It gets much better when allowed to mature!


• Two shots is enough to get you quite ‘happy’, 3-4 will get you messy, people have 'come a cropper' (not felt very well on this stuff when they’ve been greedy and had too much! It’s strong stuff – you have been warned – tee hee hee!!!

PS – when filtering, make sure you’ve plenty of filter papers, and only filter a very little bit at a time as the papers get blocked quite quickly..

Enjoy!!

Heres another one of those not really measured ones.

Cheese Pancakes (very much like crepes with cottage cheese in them only the crepe and cheese are mixed together)

this can be for any meal, but probly would be either dinner or breakfast.
its vegetarian, and can be made with buckwheat flour for those who cannot digest wheat (don't rememeber what thats called).

start with an egg, or 2 or whatever depending on how many people you are feeding. 1 egg per person. beat so yolk is broken.
add enough flour (whole, white, or buckwheat) to make it into a sort of paste like consistency (a little more than a quarter cup usually, but depends on size of egg). if you add too much flour it clumps up. if this happens add another egg. if you continue with the recipe without adding another egg the final product will be really odd and not very good.
add a few teaspoons of sugar (however refined or unrefined you want, does not matter) per egg. mix.
then add cottage cheese. its sort of your call how much you want to add in, but usually its between a 1/4 and 1/2 cup per egg. mix.
then add something like 1/4 cup of plain yogurt per egg. vanilla yogurt would be fine too. this step is optional though and doesn't impact the final thing too much. the original version called for sour cream, so you could do that too.
then comes the tricky part. add milk to thin out the batter. however, its very difficult to know how much milk to add. it shouldn't be thick, but if its too thin then when you cook the pancakes the water all boils off and its hard to flip them. you need a nice happy medium. i would imagine its about the consistancy of crepes that you'd be aiming for. i think it might be something like 1/2 cup per egg that you started with.
cook them on a preferably non-stick frypan at around 300-325 degrees (F). flip them when they become dry on the top and the bottom is solid enough. every time you make the recipe they turn out slightly differently.
you can play around with the recipe too. they are great if you add a bit of vanilla extract, nutmeg or cinnamon.

This thread is a really good idea.....any good bread resepies...bring 'em out here (read all the post's later....havent had the time yet)

I will also translate and post a resipy of the best damn CHOCOLATE CAKE in the entire world at some point......I made one two days ago and eating some right now

So buy some sugar and butter and I'll be back

Peace

Rhubarb Creme

a bunch of rhubarb (~ 1.5 pound) - dice
boil in little water quickly
add sugar and vanilla to taste (~ 100 g)
take off the stove

scramble two eggs with 50 g sugar
whisk in and boil once more qhickly

let cool off and fold in a cup (or two) of whipped cream

put the above mentioned on plates and let alcohol evaporate.

just scrape it off once you're where you're travelling and smoke it.

(officer - these are just dirty campingplates )

wow...i am so hungry..first of all, i dont agree with the brownie recipe. nothing but from-the-package betty crocker brownies with the extra fudge packet has the right to be called a brownie =)

ok, the easiest most chocolatey pile of goo
aka Brigadeiro:
1 can sweetened condensed milk
2-4 tablespoons cocoa powder (the really dark bitter kind)
you stick it all into a pot and stir it like a crazy cow so it doesnt burn until it gets all thick and gooey.
let it cool til cold.(dont worry if it goes even stickkier and thicker)
put some butter on your hands(for lubrification =) ) and roll into small balls(about the size of a...umm...half a golf ball?)
eat =)

perfect for people that like gooey chocolate and condensed milk, another forgotten stroke of genius.

2 things

1: pasta and tuna
boil any kind of pasta. while its cooking, take a small tin of tuna and mix in a bowl with copious amounts of Mayo and ground pepper. when the pasta is boiled, drain it, and put back in hot pan. instantly add tuna/mayo mix and gently warm.
This really is so easy and perfect for a post club/night out meal. Im hyper-glycemic (is that how its spelt mr mad doc?)so its always a good idea to eat after a night out b4 i sleep, brings back used energy.

2: the Vivas Breakfast burger.
All the best parts of an english fry up in 2 pieces of toast! named after me of course!

Fry an egg (break the yoke in the pan) with 2 sausages and 3 or 4 pieces of bacon, while at the same time cookin gsome toast. once thats done, butter the toast (NO MARGARINE) and slap in the egg and bacon. Slice the sausages in half and ad them to the mix. Add liberal amounts of salt and pepper and AT LEAST HALF A BOTTLE OF TOBASSCO.
Kills any hang over dead

yummy!

Hey all. This is really easy, and you can make a little or as much as you like. Great when you suddenly have to feed a lot of people on short notice. The quantities are up to you.

Pan Fried Noodles (or Xirtam's fallback meal)

Chicken or Tofu
Cooked noodles any size or style
garlic
1 small onion or onion powder
ginger
crushed chillis
chives
lemon juice (about one lemon)
soya sauce
oil

Fry the chicken or tofu in a bit of the oil. Just heat the tofu, it doesn't need as long. Once the chicken/tofu is cooked shove it to one side of the pan and add a little more oil on the empty side of the pan. Add the onion (or powder), garlic, ginger, chives, and chillies and stir fry them for about a minute. (If you are using onion you may want to fry it a bit longer.) Mix in the chicken, get it well coated. Dump the cooked noodles into the pan and mix well with the chicken. Add the soya sauce and lemon juice. You should hear a loud hiss and it'll smell really good. Continue frying and mixing for a few more minutes. Serve in bowls with chopsticks

I make this using real garlic, and ginger powder. Its up to you which you prefer really. I've also used a spicey Shanghai oil. Its an easy recipe to play around with and adjust to suit yourself. One bit of advice, I've found udon and soba noodles aren't the greatest with this. Enjoy

yummy layerd avacardo dip

ingrediants:
1 avocardo
1 smallish tub of sour cream
1 packet of powderd taco mix
1 tomato
some grated chesee
and last of all some biscuts to eat it with

this is best served on a largish flat plate


First combine the taco mix and the sour cream
pour this out on to the plate as the first layer on the plate.

scondly peal and de seed the avacardo then smosh it up with a fork antill is smooth pour this on top of the first layer on the plate

thirdly sprinkel the grated cheese all over the top of the lot.

forthly chop the tomato up in to small chunks and sprinkle on top as well.

now its time to enjoy it tasts great with savory biscuts or corn chippies.

missie

Wanted to bump this in honour of a very special Tasmanian. No it is not his recipe, but he sent it to me when I was feeling down, and I think it may be a very useful seduction technique.

raspberry and white choclate waffle pudding.

14 waffles
300g raspberrys
200g white chocolate
1/4 cup sugar
i tbs flour
3 eggs
1 tsp grated lemon rind
1 tsp vanilla extract
500ml thickened cream
2 tbs icing sugar.

okay! butter up a medium overproof dish. cut waffles into 2 centimeter cubes. make two layers of waffle, raspberry, white chocolate. whisk together the rest of the ingrediants (apart from icing sugar) and pour over the top. lets sit for 10 mins then bake for 35 mins on 170 ocellcius.

top with icing sugar. Yummmmm


Thanks Sparx

OH YUMYUM YUMMINESS
SPARXS YOU ROCK

soo nice to see this thread still alive and maks me so hungry suddenly

to you all please post some more

shine on
cass

This is really easy and impresses people if u have a dinner party or sommat cos its so yummy...

Have a chicken breast each
Cut each on in 1/2 and fill with bousin cheese or mozzarella (bousin is better)
Lay 3 or 4 fresh basil leaves on top of each chicken breast.
Wrap each on in 2 pieces of smoked bacon or parma ham if your feeling rich!
Bake in the oven for 30mins
Serve with Sauteed potatoes, roasted tomatos and salad or whatever you fancy

MMMMMMMMMMMM Im starving now!!

This is rather silly, if you were to pick my brain on this topic i could fill a few pages. I've just came off my shift and have been cooking for about 10 hrs.
My favorite recipe of the moment (sorry all you vegos & vegans)
Take a decent cut of steak, eye fillet pref. make sure its organic or the cow gods will hate you.
Cook it bleu, that is raw in the middle. If you can't stand the sight of blood then I recomend you eat tofu.
Leave it to sit in a temperate oven for about 5 mins.
Make a bunch of scordalia.
Few spuds boil the buggers.
Add garlic, loads, Few capers, some blanched walnuts, unsalted cultured butter and virgin olive oil.
Season.
Hey blue sauce time, Bring some double cream to the, almost boil. Add a realy nice blue cheese, gorganzola or a danish blue. Make sure your ratio is less cream more cheese so your sauce thickens.
Bring your steak out of the oven. Drench the bugger in lemon juice.
Place on top of your scordalia, sauce upon that, and serve with steamed veges.
Ohh joy!

HELLOOOOO!O!!!!!!!

i am so darned excited let me tell you. im at work and have busted through the firewall and can use the internet todaaayayyyY!!!! YEEHAW ill be a country bumkin electro nerd today

here is a shibaki special, no recipe, all thai, i forgot a few things, but call it...

THE JUNGLE MIX (careful, it can be spicy)

Vegetables in Green Curry Paste
Prep Time: 20min
Cooking Time: 20min

Firm tofu ~ 1/2 block cut in cubes
Vegetable & Soy Oil ~ enough to cover a medium saucepan 1cm up
Green curry paste ~ 2-4 tablespoons, depending on how hot you like it
Broccoli ~ 1/2 cup florets
Orange pepper (capsicum) ~ cut into cubes
Spherical aubergines ~ hard to find, sub an onion instead, unless youre a trooper
Fresh ginger ~ about 1" piece, peeled and sliced thinly
Soy suace ~ just a touch
Coconut milk ~ i dont know, about 1/2 cup, maybe less
Water ~ about 1/8 cup, maybe 1/4, maybe less


i highly recommend you add other veggies though, definitely onions, mushrooms if you like, cauliflower, whatever you like really. i recommend using a bit of dark sesame oil when you fry the tofu because it gives it a smoky flavor and smells magnificent. for the ginger, if you can get siamese ginger, this is best, but if not, dont worry about it. the goal with the coco milk is to not make a soup, but too, well, like base or liquid to cover through and through all the veggies.

Directions

1~ Fry the tofu - heat up the oil in a medium saucepan, add a tablespoon of curry paste, and throw the pieces of tofu in. it is firm tofu but you still want to be gentle with it as it cooks so as not to break them, but stir them also. cook it for a good bit of time until the skin changes to a light brownish color. they will expand also.
2~ Drain all the oil out in a colander and let sit for a while. your done with this for a while.
3~ If you have a wok, this is best, if not, dont worry about it, just clean out the medium saucepan so your food isnt too oily, add the coconut milk and the as much of the curry paste you want, so it is nice and green, let it heat up just a bit. all of this will cook very quickly. add your veggies and cook till how soft you want them. i recommend the onions to be just slightly cooked. add the tofu last and cook it until the tofu is hot. thats it, youre done. serve over rice....


ENJOY!!!
Bright hugs to you everyone and especially lady unicorn cassandra. i will cook this one for you when i see you next

thank you baby .... I love my beautiful man SIGH

brainstorma's extra special baked beans
(great for those moring after breaksy after to much alcy in my hole nights)

one small to medium onion
one extra big clove of garlic
1/4 to 1/2 a red capsicum diced small
home made tomarto suce (opshonal)
sweet chilli sauce
mixed herbs
tuch of baulsonic vinigar
one tin of hinz baked beans
olive oil

pre heat oil in pan and fry the onion and cap till the onion is trance lusent, then add in the garlic (crushed or finly diced) and the tomarto suce (optional but verry nice if you can get your hands on some (must be home made not super market tomarto sauce)) sweet chilly sauce and vinigar (only a dash for flaver, stir in and ten add the tin of baked beans and bring down heat to a low simmer and leave to cook stiring everry now and then to stop from sticking to bottom of fry pan make toast and sirve

note: it may not look the best bt is very verry very yummy.

note 2; can be a little bit um warming a little later on

hey

well things r looking a bit too tasty in here and im starting to feel a mite peckish so im jus gonna to all the people i know here and say hit me back...its been a while

take care and nuff love to the whole HoP community...

Ok, this lasagna recipe is based entirely on what i happened to have in the house one hungry sunday evening when all the shops were closed - so feel free to mess around with the ingredients & quantities, i'm sure it won't do any harm I didn't actually have any lasagna so i used cooked spaghetti instead - it was more of a spaghetti pie really, but it worked...

Random Lasagna
vegetarian main course
Serves: 2 (or even 3 or 4 if served with salad, bread etc)
Preheat oven to 180’C, 150 for hot air oven

Ingredients:
- 1 package of pre-cooked lasagna pasta
- 250 g frozen spinach
- 2 medium onions, finely chopped
- 1 tin (400g) of peeled tomatoes
- 2 large cloves of garlic, finely chopped
- 150 g of some description of cream cheese, boursin for instance
- 1/4 cup of pesto genovese
- 2 cups of grated cheese
- salt
- pepper
- vegetable oil

Preparation:

- Spinach sauce:
sauté 1/3 of the onions in some oil until glassy, then add frozen spinach. Once completely defrosted and heated, remove from heat and stir in pesto and cream cheese.

- Tomato sauce
sauté remaining 2/3 of the onions with the garlic. Add tomatoes and mash them while heating, till you have a relatively un-lumpy sauce. Add salt & pepper to taste.

- Assembly & baking:
Grease high oven dish with oil. Pour in a thin layer of tomato sauce, then spinach sauce, then a sprinkling of grated cheese, followed by layer of lasagna slides. Repeat until spinach sauce is all gone. End with layer of pasta, then tomato sauce, then all the remaining grated cheese – there should be quite a lot of this. Place in the oven for 15 minutes, then cover with lid or tin foil to prevent burning the cheese topping and bake for another 15 mins.

enjoy!

Warning: the following recipe is damn tasty

Carrot Curry
Ingredients: Carrots - 1/2 kg
Grated coconut - 1/4 cup
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Moong dal - 2 tsp
Red chillies - 2
Salt - 1/2 tsp
Oil - 2 tsp

What to do:
Peel and cut carrots into thin long pieces. Heat the oil. When it is heated, add the mustard seeds and allow to splutter. Add the urad dal. When it begins to roast, add the moong dal ans sprinkle 1/4 cup of water on it. Leave it covered for 5 minutes in medium heat. Then add the carrots, salt and cook covered in low heat for 10 minutes. In the end, add the grated coconuts. Stir and remove from stove. Eat & enjoy.



[ 11. June 2003, 15:55: Message edited by: FireMorph. ]

I usually can't stand cooking - but don't mind a good damper, and is best cooked on a FIRE (You've already got this in your book cass)

Damper (it's a very simple bread)

Ingredients:
self raising flour
one can of VB

Method:
Mix flour and beer into a dough

wrap in foil and place in the coals of a fire (preferably one with lots of yummy coals that have burnt down).

takes about 40 - 50 mins in a fire

serve with honey, cheese, tomato, vegemite, butter, whatever tickles your fancy

drink left over beer

.:*hehehe....perhaps we should publish this an' sell it in the HOP shop!

Cool thread Cass ... perhaps I'll add something in soon... just gotta think of some yummy vegan thing....

COME ON Moon pixie, pelase post the vegan lasagne receipie soooo yummy and also the berry crumble form bec and YUMMMM>.. I have to eat

i love this tread

why doesn t Malcolm post the HOP omelette s recepie ???? and Seven ? I know seven has some yummy stuff too she gave me a few tips when I waas over at Malcpolm and CHerry ' s

shine on and keep the yumminess coming
Cass

chips and gravy
put on flip flops mess up dreads head down the chipshop bobs your uncle
cass we miss u girlie always! hope u like the recipie its proved a favourite with big fatty pk

Ok, got a few more

Greek Lenten Stuffed Peppers w/ Rice
(vegan main dish...serves 6)

Ingredients:
6 green peppers, medium size
2 large onions, finely chopped
1/2 C chopped celery
1/4 C chopped fresh dill or 1/8 C dried dill (less ideal)
1/2 C chopped parsley
1 1/2 tsp. salt
1/4 tsp pepper
1/2 C vegetable oil
1 tablespoon olive oil
1 1/2 C rice, long-grain white rice
1/2 C raisins (optional)


Destructions:
Preheat oven to 350° F
1) Soak rice in very warm water for 10-15 minutes to soften.
2) Sautee onions, celery, and seasonings in vegetable oil until soft and transparent.
3 Add rice. Stir lightly until slightly brown; add 1/2 C water
4) Cover, lower heat and cook until liquid is absorbed (rice will be partially cooked)
5) Cut a slice from the stem end of each pepper and carefully remove the seeds. Rinse in cold water.
6) Fill with rice mixture and place in baking pan with 1 C water, 1 tablespoon olive oil, and 3 tablespoons tomato paste or sauce (optional). Bake at 350° F for one hour, basting occasionally.

Variation: add 2 cups tomatoes or 3 tbsp tomato paste in 1/2 C water and simmer with onions before adding rice.

Note: since I'm not a huge fan of raisins in savory foods, I consider the raisins to be VERY optional.

Baked Rice Pudding
(vegetarian dessert, serves 8-10...can easily be made vegan)

Ingredients
1 cup uncooked white rice
2 cups water
3 eggs, beaten
2 cups milk
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup raisins
1 pinch ground nutmeg

Destructions:
1) Place uncooked rice in a 3 quart saucepan, and add water. Bring to a boil. Reduce heat, and simmer for 25 to 30 minutes. OR use a rice-cooker as directed.
2) Preheat oven to 325° F (165 degrees C).
3) In a large bowl, combine beaten eggs, milk, sugar, vanilla extract, and salt. Mix well. Stir in rice and raisins. Pour into a 10x6x2 inch baking dish.
4) Bake uncovered for 30 minutes; stir pudding and sprinkle with nutmeg. Bake additional 30 minutes or until a knife inserted halfway between the edge and the center comes out clean.

Hints:

*Nutmeg is very potent!!! If you are unsure as to how much to use, a quarter of a teaspoon is plenty for this recipe.
*This recipe may easily be made vegan by replacing the eggs with a vegan egg replacer such as "EnerG" and using soymilk (but NOT ricemilk) instead of milk. The consistency is a bit different, but it still comes out well.

Variations:
*If you don't like nutmeg, use a teaspoon of cinnnamon
*Instead of using vanilla extract, try using almond
*For strawberry rice pudding (an experiment I tried that was orgasmically delicious), eliminate the raisins and nutmeg. Take 2-3 cups of chopped strawberries and place in a bowl with 1/2 C sugar. Allow to juice for 10-15 minutes and add to the mixture before you bake it the first time.
*This is a robust recipe (i.e. it's hard to make it turn out badly), so try using other fruits, especially those with strong flavors like pineapple, rasberries, pitted cherries (don't want people losing teeth, now!), blueberries, etc.

This is one I invented the day before yesterday.

Oven roasted Break Sea Cod on a pumpkin & fig salad with stuffed mushrooms. Drizzled in creamy macadama nut sauce.

Go to the fish market and get U a fresh firm white fleshed fish, I used Break Sea Cod. Fillet the bugger and you'll proberly get around 4 serves. Or alternitly just buy fillets (though the latter usually limits your selection)

Pumkin & fig salad
Roast some pupmpkins
Dice some dried figs
When pumpkin is nearly roasted remove. (if making just the salad roast through)
Toss together with figs seasme seeds, pomegranet juice & bread-crumbs

Stuffed mushrooms
Scoop the gills out, retain in a bowl.
Add to the gills, shreaded sundried tomatoes, kervalla goats cheese, diced capers, bread-crumbs, grated gouda & season with sumak.
Stuff back into caps

Wrap fish around a single serve, moulded cylindrical pile of your salad return to a hot oven with your stuffed mushies, Now time for the sauce.

Creamy macadamia nut sauce
Grind yor macadamia nuts with a mortar and pestle till you get a fine meal
Melt some butter in a pan
Add your macadamia meal and whisk briskly
Add your cream and allow to thicken

Thats it when every-things cooked arrange on plate and drizzle sauce over it.

Beefless Burgers

4oz (100g) Cheese (i use Chedder)
4oz (100g) Porridge oats
2 eggs
1 small onion

Grate the cheese
Mix everything together
Add other ingrediants that you want. I often use bacon bits, marmite, herbs, leeks, etc...
Shape into medium (burger size) circles about 1/2 inch thick.
Grill for 3 minutes each side (or untill golden)

Then eat! Quick, simple and tasty burgers.

BUMP BUMP BUMP


as you know I have been travelling around the HoP world and did get a few extra recepies from various HoPers which I will add to a HOP COOK BOOK I plan on writing

here is my idea :
gather them all on a word doc, and add a few infos on each HoPer who participates ;

1> are they nutella ? marmite or bi-spreadable
2> write a lil something like your favourite quote ? joke ? etc ... whatever you wish

once done with it I can also finds a way to post it somewhere and make it available to any one who wishes...

so would you guys please help me out ?
and maybe post here or PM me the details (your spreading preferences and quote and all ? )

thank you

much love and yummy food to you all

shine on
Cass

ok...here's one for all you Discworld fans out there.

Wow-Wow Sauce.

butter, a lump about the size of an egg
1 tablespoon flour
300ml beef stock
1 teaspoon English mustard
1 dessertspoon white wine vinegar
1 tablespoon port
1 tablespoon mushroom concentrate*
salt and pepper
1 heaped tablespoon freeze-dried parsley
4 pickled walnuts chopped

Met the butter in a saucepan. Stir in the flour and work in the beef stock. Stir continuously on a moderate heat until you have a smooth thick sauce. Add the mustard, the wine vinegar, the port and the mushroom concentrate, season with salt and pepper. Stir in the parsley and the walnuts, warm through and serve.
Excellent on roast beef.

*Mushroom Concentrate.
6 large button mushrooms salt
Put the mushrooms in a bowl and sprinkle with salt. Set aside for 3 hours then mash them. cover the bowl and leave overnight. Next day drain the liquid into a saucepan (energetically straining the mushroom pulp through a sieve will extract more of the liquid). Boil, stirring all the while, until volume is reduced by about half. This should produce about a tablespoon of the concentrate for your sauce.

These recipes are from Nanny Ogg's Cookbook. It all belongs to Terry Pratchett and not to me. He's a genius and I'm a....a...a Canadian?

Quick and easy pasta sauce, When you need the sauce and you need it NOW! This is the sauce for you: (fg = pinch)

1 tomato, diced
fg ground black peper
fg dry crushed rosemary
fg garlic powder
1/4tsp chili powder
1/4tsp dry crushed oregano

optional
a few leaves of fresh brused cilantro
1/4 cup mushrooms
1/4 shreded cheese of choice

Cooking Option 1 (Nuke it):
- Mix all ingredients except rosemary and cilantro in a microwave safe bowl.
- Take a pinch of rosemary and rub it between your fingers letting the crushed rosemary fall into the bowl
- Take a stock of FRESH cilantro and pull the leaves off the stem. Discard the stem.
- Tear the leaves into small pieces and rub between your fingers brusing the leaves (you should start to really smell the the cilantro). Let fall into the bowl.
- Stir
- Place in Microwave on HIGH for 2-3 minutes
- Stir, serve over cooked pasta

Cooking option 2 (Stove):
- Mix all ingredients except rosemary and cilantro in a microwave safe bowl.
- Take a pinch of rosemary and rub it between your fingers letting the crushed rosemary fall into the bowl
- Take a stock of FRESH cilantro and pull the leaves off the stem. Discard the stem.
- Tear the leaves into small pieces and rub between your fingers brusing the leaves (you should start to really smell the the cilantro). Let fall into the bowl.
- Stir
- Place in sauce pan over medium heat for ten minutes or until it just begins to bubble.
- Reduce heat and simmer for 3-5 minutes, stir
- Serve over cooked pasta

It took me less time to make the microwave version of this sauce then it did to to type this post.

PS Cass check your PM's

[ 20. June 2003, 19:38: Message edited by: DJ Dimples [Frost] ]

LARP TOFU SALAD

This salad originates from the north of thailand and is originally made with chicken or pork (Larp Kai / larp Mu) but can totally be doner vegetarian

1 block of firm tofu
100 g of ear mushrooms (or any mushroom you like)
juice of 1 lime
3 spring onions
2 schallots
mint
coriander
fish sauce (can be replaced with soy sauce for vegetarian)

fry tofu (cut in a few square blocks) in sesame oil with a tea spoon of green curry or any chilli and if you wish a bit of fresh ginger. fry until golden brown but not dry
take off from fire and slice in tiny tiny cute minuscule dices

slice mushrooms, schallots in tinmy dices too

you can also add veggies like tomato or cucmber

put in big bowl and mix with lime juice and 2 TBLSpoon of soy / fish sauce

sprinkle withg chopped spring onions

and also with roasted penuts if you wish

Enjoy

shine on
Cass

this is a pie i love to make, my friends love it too well now, i'll try to translate it, not easy when you have never spoken about food if there's anything you don't get, tell me. cass, feel free to edit the definitions that i've written

APPLE PIE

100g butter
2dl flour
2dl sugar
2 eggs
2 apples

OPTIONAL:
cinnamon
almonds
lemon juice

preheat oven to aprox. 180ºC

mix the eggs with the sugar until foamy(you know, when you beat eggs a lot, and it looks like foam...).
melt the butter and coat the inside of a cooking form. coat the inside of the form with a thin layer of bread crumbs(?)(you know, dry bread that you put in a mixer so it becomes nearly powder).
mix the rest of the butter(not too warm, or the eggs will cook) with the eggs&sugar. add the flour. if you want to, mix in the cinnamon, too.
put mix into form, wash apples, cut every apple in about 6 or more pieces and put into the mix, center down.
if you want, put some lemon juice, sugar, almonds, more cinnamon, etc on top.
bake in oven for about 35-40 min.

ENJOY

tastes great when still a bit warm and served with vanilla ice... yummy

PORK SPARE RIB SOUP............hmmmm yummy!!

you will be needing:
500g pork spare ribs
1 tablespoon of oil
1 clove garlic, sliced
2 spring onions, chopped
900ml beef stock
1 tsp salt
2 tomatoes, diced 250g beansproats

~ cut the ribs into inch pieces
~ heat the oil in a pan, add the meat and fry for 5 mins until golden brown
~ add the garlic and onions and cook for a further 2mins
~ add the stock and bring to the boil
~ cover and simmer for 1 hour or until the meat is tender
~ add the remaining ingrediants and cook for 1min before serving

Thai Mushroom Salad

(the vege-ish version of thai beef salad)

I have never really used measurements for this, so you are going to have to excuse the sparse info.

Ingredients:

Mushrooms (any sort, peeled and coarsely chopped)
fish sauce
chilli
palm sugar (or brown sugar)
lemon or lime
fresh coriander (coarsely chopped)
mixed salad leaves

mix together some fish sauce, chilli, lime and palm sugar until you have a tangy but slightly sweet marinade. Make it as spicy as you like.

Pour marinade over chopped mushrooms, and stir through the fresh coriander until all ingredients are coated in marinade. Serve over the mixed salad leaves.

Tip: Combine mushrooms and marinade just before serving, otherwise the mushies go mushy.

Yummy Vegan Potato and Leek soup!

500g potatoes, peeled and sliced
4 leeks, well washed nd sliced into 2.5cm pieces
1 teaspoon finely chopped fresh dill
1 teaspoon finely chopped fresh mint
250g shallots, chopped
2 dessertspoons finely chopped parsley

Boil potatoes and leeks for approximately 15 minutes in 4 cups of water.
When cool, transfer potatoes, leeks and cooking water plus dill and mint to a blender and puree until smooth.
Place back on a low heat, add shallots and cook for a further 10 minutes.
Serve sprinkled with parsley.


At a later date i'll post some Indian vegetarian recipes, too.

mmmm food.....

a fastastic little thing to whip up for a snack/entree/breakfast whenever is mushroom and fetta pancakes. its incredibly cheap, simple, and tastes delightful.

i give anyone full abusing rights (textual) for a week without retaliation if you dont like it!!

fry up some garlic, shallots (spring onions...or normal onions if you wish....i prefer shallots), and mushrooms until nearly cooked. then crumble in and mix the fetta cheese in. fetta is quite moist, and so upon mixing and simmering you get a thick chucky filling/sauce.
the quantaties depend on whats available. i [think i] use about a bunch of shallots, 1-2 handfuls of mushrooms, 200-300g of fetta - but its flexible.

just taste the mixture by itself and you understand why i love cooking this up.

ricotta work ok, but the sharp taste of fetta compliments the shallot, garlic and softer mushroom flavour excellently. you can add anything else that is handy...tomatoes work quite well.
an essesntial part of the recipe is to spontaneously raid the spice rack and add whatever you feel like....although a pinch of oregano and pepper goes nicely.

whip up some pancakes/crepes whatever, and roll the mixture inside and (most importantly) eat.

ive cooked this multiple times, often at drunken parties, and it always goes down well. Enjoy!!

It's summer, which means experimenting with making at least once new ice cream flavor per week. My current favorite is...

Plum Ice Cream

_Ingredients_
1 C chopped plums
1/4 C sugar
2 eggs
1 C sugar
1 C milk
3/4 ts. vanilla extract
1 C half-and-half
black currant liqueur (cassis) to taste

_Directions_

Puree 1 C chopped plums with 1/4 C sugar. Strain liquid, but keep the puree in the fridge for later.

Whisk together in pot:
Strained liquid from plums
2 eggs
1 C sugar
1 C milk
3/4 ts. vanilla extract

Simmer while whisking until thickens slightly, pour into bowl, cool in fridge. Once cool, whisk in 1 C half-and-half. Put in ice cream maker. About 5 minutes before completion, add the actual plum puree and black currant liqueur (cassis) to taste (I use about 1 ts.).

feijoa icecubes!

1. Scoop the flesh out of some feijoas and pulp it.
2. Put the pulp in an ice cube tray and place in the freezer.
3. When frozen, take them out of the ice tray and put them in a big bag in the freezer.
4. Repeat as often as the feijoas ripen

5. When making drinks, fill a container with water and drop in 4-5 feijoa cubes, they keep it nice and chilly, and there's this wonderful hint of feijoa too!

Yum!

Ricotta and Berry pancakes:

mix:

1 + 1/2 cups Self Raising Flour
2 Tblspoons Sugar
Pinch salt

with:

1 cup milk
2 eggs
handfull of blueberries, chopped strawberries or other mixed berries. Qty as you like.

Leave sitting for 20 Mins.

then, heat a frypan and add a little bit of butter. Pour in about 1/3 of a cup of pancake batter and then spoon in one or two teaspoons of smooth ricotta to the centre of the pancake. Add a little batter to cover the ricotta.

When the bubbles in the pancake have come to the top, gently flip it and cook the other side (should only take about a minute max per side)

Serve with fresh cream, and more berries! YUM!

CHEESE SPONGE CAKE with COFFEE ICING

Not mine, but I found it on www.Cheese.com

4 large eggs, separated
100g caster sugar
Sifted together:
100g plain flour
1 tsp baking powder
50g finely grated cheddar cheese
COFFEE ICING
350g icing sugar, sifted
200g butter, at room temperature
Mixed
2 tbsp hot water
2 tsp instant coffee
Method Preheat the oven to 1750C Grease two 18cm round sandwich cake tins and line with greaseproof paper.
Place egg whites in a bowl and whisk until stiff. Beat in two tablespoons of the sugar.
Place the egg yolks, remaining sugar and one tablespoon of water in a bowl and beat for about two minutes until the mixture is pale and thickened and leaves a trail when the whisk is lifted out. Carefully fold the egg yolk mixture into the egg white mixture, using a metal spoon. Fold in sifted flour mixture and grated cheese.
Divide the cake mixture evenly between the prepared tins, then smoothe the surfaces. Bake for about 20 minutes or until pale golden. When ready, cake will start to leave the edges of the tins.
Leave to cool in the tin for five minutes, then turn out to cool on a wire rack.
Sandwich the cake generously with coffee icing. Spread and cover the side and surface evenly with coffee icing. Pipe and decorate the edges with rosettes.

COFFEE ICING
Place the icing sugar, butter and coffee in a large bowl and beat with an electric whisk until smooth.


Enjoy, (or throw up its your choice...)

tis time to unleash the rules for a 'step-wich'

1) take approx a foot and a half of french stick bread,
2)slice in half, making sure to leave the crust connected on one side(so that you have halved the bread with out cutting it in two halfes)
3)open to get maxsurface are (very important later) apply butter
4)add a tringle of dariylea cheese and spread on
5)on onehalf add salad, i preffer rocket, but most are good, plus tomatos, and other assorted bits
6)on teh other add, ham,chicken, bacon, prawns,
7)add mayo
8)use theblunt sideof a knife to help fild all the step-wich closed....
9)get a plaite and enjoy!

hmmmmmmmmmmm step-wich!

Ok, these are recipes for coffee bowls suitable for parties. They involve fire, hence I think they would be appropriate to this board. They also involve alcohol. For the record, I would like to emphasize that firespinning and alcohol are a TERRIBLE mix and I would strongly discourage anyone from the combination (spin first, then drink, not vice-versa). Also, you are responsible for being up to speed with local laws involving legal drinking age and all that stuff.

Café Diablo
This festive bowl requires a darkened, but well-ventilated room or a warm evening outdoors for full effect.

Ingredients
1 small orange studded with 20 whole cloves
Peel of 1 orange, thinly sliced
Peel of 1 lemon, thinly sliced
2 8cm cinnamon sticks
10 small sugar cubes
175 ml brandy
1 liter strong coffee made from arabica beans (a fine coffee, rather than a commerical one).
4 Tbsp Cointreau

Instructions (Practice this in advance or you will regret it)

1) All this should be done on a flame-proof surface such as a large metal baking sheet with raised edges.

2) Combine orange peel, lemon peel, cinnamon sticks, and sugar cubes in a in a deep silver or stainless steel bowl.

3) Heat over hot water (but do not boil) 175 ml Brandy and pour into bowl.

4) Place the bowl on the baking sheet and bring it to the table with a heat-proof ladle, the studded orange, and the Cointreau.

5) Hold a lit long match near (but not under) the surface of the brandy until it ignites. Ladle it over the spices until the sugar melts.

6) Pour the coffee into the bowl.

7) add the four tablespoons of Cointreau to the ladle and set the studded orange in the ladle. Ignite the liqueur and lower the flaming ladle into the bowl, allowing the orange to float. Ladle the cofee into cups.


Cremat (Flaming Coffee)
This showpiece party drink is served outdoors on summer evenings on Spain's Costa Brava. Again, practice making this first before doing it for a gathering.

Ingredients
250 ml Spanish brandy, warmed (but not boiled) in hot water
350 ml dark rum, warmed (but not boiled) in hot water
3 Tbsp sugar
Peel of 1 lemon, thinly sliced
3 12 cm cinnamon sticks (or 4 8cm sticks)
1 liter hot strong coffee made from arabica beans

Directions

1) Add all ingredients except coffee to a flame-proof bowl set on a flame-proof surface such as a baking sheet with raised edges.

2) Carefully ignite the issue by holding a long match near the surface, but do not immerse the match.

3) Stir with a long, metal spoon while slowly adding the coffee. The mixture will eventually extinguish.

4) Ladle into cups.

On a different note, to add an interesting twist to plain, old, coffee, try adding a pinch of cardamom per cup to coffee grounds (1/2 tsp to 3 cups), mix into the grounds once added to the coffee filter, and brew as usual.

[ 18. August 2003, 07:21: Message edited by: Lightning, Survivor of Disasters ]

Cinnamon (or Chocolate/Butterscotch) Rolls

Dough Ingredients
1 cup milk
1 cup water
1/4 cup butter
1-1/2 teaspoons salt
6 cups all-purpose flour
1 tablespoon and 1-1/2 teaspoons active dry yeast
1/2 cup white sugar
2 eggs

Filling Ingredients
1/3 cup butter, softened
[cinnamon, sugar, cinnamon chips to taste]
[cocoa powder, sugar, chocolate chips (and butterscotch chips) to taste]

Frosting Ingredients
2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk


Directions
In saucepan, heat 1 cup milk, water and 1/4 cup butter until very warm (butter doesn't need to be completely melted). Place all dough ingredients in mixer or prepare to knead by hand. Knead for 25 minutes to half an hour until you get a nice baker's window. Cover and let rise in a warm, draft-free area for about an hour.

After an hour, punch down, and divide into 2 parts. On a floured surface, roll each part into a large rectangle. Smear each rectangle with the softened butter. Sprinkle with your selected filling combination.

Roll the dough up into two logs starting at the long side. Cut each log into 12 slices. Place the rolls cut side down into two 9x13 inch greased baking pans. Cover, and let rise in a warm place until almost doubled (about 30 minutes).

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25 minutes, or until golden. Combine the confectioner's sugar, 3 tablespoons melted butter, vanilla and 3 tablespoons milk. Frosting should be thick. Spread over baked rolls.

OK, as directed by Alice, here is the recipe that I used to make the fudge that I brought with me to Sunday's Clapham Common meet.

It comes out of an Audrey Ellis book of my housemate's, which has lots of chocolate recipes.

Fudgy Squares


makes (they claim 16, I claim more like )25

Ingredients

100g (4oz) margarine
100g (4oz) granulated sugar
200g (7oz) crushed Rich Tea biscuits
50g (2oz) crushed walnuts/pecans (I used a mixture of both)
50g (2oz) raisins
1 egg, beaten
1 tsp vanilla essence
100g (4oz) chocolate dots/chips

Directions

Generously grease a 20cm (8in) square shallow cake tin.

Place the margarine in a pan and heat gently until melted. Add the sugar and heat, stirring, until it has dissolved. Remove from the heat and put in the biscuit crumbs, nuts, raisins, egg and vanilla essence. Mix well.

Press into the prepared tin and level the surface. Scatter the chocolate dots over the top and press them in firmly. Chill for 1 hour then cut into squares.

Easy. I am, of course, not going to mention other things that might be added.

When looking through this in the past and now, i realise that everyone posts using different measurment scales.

Could someone post up a conversion table between cups, oz and grams? That would make it much easier for everyone to make all the lovely recipies on here

Alice

1 cup (U.S.) = 8 oz. = 236.6 milliliters

(Can't convert to grams, because that depends on the ingredient.)

i've been informed to post the recipe for vegan chocolate stuff which i bought to clapham today. It's dead simple, and the main ingrediant is chocolate, which is probably why it tastes good

Ingrediants:

200g Dark Chocolate
400g Digestive Biscuits (Graham Crackers)
100g Margerine
100g Golden Syrup

All 4 ingrediants are readily available as vegan (in the UK at least), but if you're making it for a vegan then check the packets carefully first, as most margerine/biscuits/chocolate off the shelf arn't (for instance cheap dark/plain chocolate generally contains milk to hide the bitterness of the cheap cocoa). If you buy good quality belgium dark chocolate then like good quality coffee it not only doesn't need milk, its also almost sacriligeous to add milk to it. Of course this can work out quite expensive if making on mass

Method:

1) place the biscuits in a freezer bag and mash with a rolling pin till they are quite fine, with the odd few bits the size of half a finger nail (for a bit of bite, if you smash them all to powder then it will have little texture).
2) Melt in a pan the marg, chocolate and syrup. Make sure it doesn't boil, but mix up it up into a nice liquid (which incidently makes a wicked chocolate sauce for icecream, pancakes etc)
3) Add half of the biscuits and mix until totally coated
4) Add half of the remainin biscuits and mix until totally coated
5) Carry on doing this until they are completely coated. If you add them all in one go you'll have real troubles doing this.
6) Put it in a square cake tin and refrigerate (you may want to add melted chocolate to the top, or dust icing sugar on if you feel it's not sweet enough already).
7) Take out, cut into 15 pieces (5x3) and eat.

You can add ingrediants as you see fit (ie currants, cherries), and of course use non vegan items if you don't require them. Personally i've tried adding more ingrediants but they arn't needed.

Right, I'm hungry

[ 30. September 2003, 14:15: Message edited by: flid ]

vegan thai green curry
(result of having to creat it because i couldnt find a green curry with out shrimp past when i cooked for moon pixie)

curry
2 green chillys
1 can of coconut milk(or cream)
fresh coriander, garlic, origarno,
cumin seeds
cardamon seeds
ginger

ppace in blender or for the old fashoned into a morter and pestl and grind down into a past then add coconut cream

mix
thai spice tofu (finly cut)
sprouts
buk choi
carrot
onion
capsicum

fry the onion and cap, when tranclusent add tofu and fry till lightly crips on out side. add curry mix and add rest of ingrediance sept buk choi (gose in last 2 mins of cooking)
place noodles on to cook and when done serve up in boles

My sister's yummy collops recipe:

4 turnips, diced
4 potatoes, diced
1 lb pork breakfast sausage
about 3 tbsp maple syrup

Cook the sausage off and set aside, reserving the grease.

Cook the potatoes and turnips in the sausage grease until tender, then drain.

Mix the sausage back in and bring up to heat.

Mix in the maple syrup and serve.

Done in cast iron over a wood fire, this is a fantastic camp breakfast. Goes great with scrambled eggs and plaid toast, too.

Thorn

YUM YUM YUM YUM keep it coming keep it coming YUMMMMMMMMMMY

thank you beautiful people, for all this inspiring yumminess...

shine on
cass

Cranberry Butterscotch Spice Cookies

3 cups flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup butter or margarine
1 1/2 cups packed brown sugar
1 large egg
1/3 cup light molasses
Dried cranberries to taste (two big handfuls)
Nestle Butterscotch Morsels to taste (3/4 bag)


1. PREHEAT oven to 350 degrees F.

2. COMBINE flour, baking soda, cinnamon, nutmeg, cloves and salt in small bowl.

3. BEAT butter, sugar, egg and molasses in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in butterscotch morsels and cranberries. Drop by rounded tablespoon onto ungreased baking sheets.

4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

CHOCOLATE CAKE

Ingredients:
Cake:

6 1/2 oz self raising flour
pinch of baking powder
1 1/2 oz cocoa powder or drinking chocolate
6 oz margarine (hard is better)
1 oz castor sugar
3 eggs
3 tablespoons milk

Chocolate glace icing:
6 oz icing sugar
1oz cocoa powder
small knob of margarine
hot water to mix

Butter icing:
3 oz icing sugar
1 tablespoon drinking chocolate
1oz margarine
milk to mix

Preheat oven to gas mark 3, 335’ F, 168’C

Sieve the flour, cocoa powder (or drinking chocolate) and baking powder together
Prepare and line a 7” cake tin. Preferably with a removable base
Cream margarine and castor sugar together until light and fluffy
Beat in the remaining flour, baking powder and cocoa, then the milk
Put in the prepared cake tin, making a small dip in the top of the mixture
Bake in the pre-heated oven for 1¾ - 2 hrs
Test before removing from the oven by pressing a finger gently on the top. If the cake springs back, it is cooked. Or by inserting a skewer into the centre. The cake is cooked if the skewer comes out clean.
Allow the cake to stand a while before removing from the tin.

Butter icing:
Slice cake in half horizontally
Mix all the ingredients together until smooth, then spread over bottom half of cake.
Place top half of cake on top of bottom half

Glace icing:
Mix icing sugar and cocoa powder with enough hot water to be able to spread it on the top and side of the cake

PORK STROGANOFF WITH THREE MUSTARDS

Serves two

Serve with plain boiled rice and a salad of tossed green leaves.

12 oz pork tenderloin
4 oz open cap mushrooms, thinly sliced
1 level teaspoon mustard powder
1 heaped teaspoon Dijon mustard
1 heaped teaspoon wholegrain mustard
1* 200 ml tub crème fraiche
½ oz butter
1 dessertspoon groundnut oil
1 small onion finely chopped
3 fl oz dry white wine
salt and freshly milled black pepper

Trim the pork and cut into strips 3in.s long by ¼ in wide.
Mix together the three mustards with the crème fraiche.
In a solid frying pan, heat the butter and oil together over a medium heat.
Add the onion slices and fry them gently for about 2-3 mins. until they are soft. Remove them to a plate with a slotted spoon.
Turn up the heat to its highest setting. When it’s smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly without burning.
Add the mushrooms and toss these around to cook briefly until their juices start to run.
Return the onion slices to the pan.
Season well with salt and pepper.
Add the wine and let it bubble and reduce slightly before adding the crème fraiche.
Now stir the whole lot together and let the sauce bubble and reduce to half its original volume.
Serve the stroganoff immediately spooned over plain basmati rice.

TARRAGON CHICKEN

Serves 6

3½ -4 lb chicken Sauce:
½ lemon 1oz butter
½ tspn salt 2 tblspn flour
1/8 tspn pepper ½ tspn dried tarragon
¼ tspn dried tarragon 2 egg yolks
3 carrots, sliced 5 tblspn single cream
1 onion, sliced or chopped salt
1 bay leaf pepper
2 parsley sprigs
¾ pint chicken stock
6 tblspn white wine

Put the chiclen in a pan with the giblets and the first group of ingredients.
Cover and simmer for about 1¼ hour or until tender.
Remove the bird from the pan, skin and joint it and, if liked, remove the bones. Keep the chicken hot.
Strain the cooking liquor into a measuring jug and make it up to ¾ pint with water if necessary.
Heat the butter in a pan, blend in the flour and cook for one minute.
Add the chicken liquor and bring to the boil, stirring.
Add the tarragon and simmer for 3 mins.
Blend together the egg yolks and cream.
Add 4 tblspn of sauce to the egg mixture then return it to the pan.
Check the seasoning, add the chicken pieces and heat through, without simmering , for 5 mins.
Serve with rice.

I recomend that you all translate the song die von satan by tool for a good cookie recipy.


and no eggs needed.

Vegan Chocolate and Brazil Nut Cookies

My basic cookie dough recipe, with oatmeal, brazil nuts and chocolate chips. Makes 9 decent sized cookies.

Serves/Portions: 9
Prep Time: 30 mins

100g Margerine
100g White Self-raising Flour
100g Brown Sugar
50g Medium Oatmeal
30g Chocolate
1 tsp Baking Powder
20g Brazil Nuts

Method:

1) Heat your oven to 180 degrees. Cream the sugar and margerine in a bowl.

2) Add the flour, oatmeal and baking powder, then mix thoroughly.

3) Chop the chocolate and brazil nuts into small chunks and stir in to the mixture.

4) Place greaseproof paper on the baking sheet and divide the mixture into 9 flattened balls on it. Leave enough space for them to spread out, because they will!

5) Bake for 15 to 20 minutes until golden brown. Dont overcook.

6) Allow to cool slightly before enjoying, they will firm up as they do so.

More vegan chocolate cookies on my site here: http://recipes.offline.org.uk/index.php?cat=Cookies&subcat=Chocolate

Yeah yeah yeah, I'm like a month late...
Since I have plans to open a bakery, I had to post. Many people are afraid of cheese cake but this won’t be painful. Follow the instructions and I promise it won’t crack! As fast as the box and way better.

Chocolate Truffle Cheescake:

Crust:
1 ½ C finely crushed graham crackers, or vanilla wafers
1/3 C cocoa
½ C confectionary sugar
5 TB melted butter

-Mix until well combined, press into the bottom of a 9 inch springform.

In a large bowl:

24 oz cream cheese
1 can sweetened condensed milk( not sure of the size, It’s about a cup, cup and a quarter)
4 eggs
2 tsp vanilla
2 C melted chocolate chips

Pour in to the chilled crust. Tap it flat on the counter firmly yet gently to remove any air bubbles (they can make your cheesecake crack…). Bake at 325 F for 1 hour five minutes. DON”T OVER BAKE IT. Open the oven and let it cool in the oven for ten minutes. Take it you and run a thin knife around the edge of the pan. Cool on the counter for a hour. Then chill in the fridge over night. Take out 30 minutes before serving. Slice, top with real whipped cream and serve.

NOTES:
-make sure the cream cheese is room temperature or the ingredients won’t mix right
-Use real cream chesse(philly) not the neufaltal(sp?) stuff that tastes like paste.
I like ghiradelli bittersweet chips, but again use whatever you like.
-the center circle of the cheese cake will be jiggly like jello. About 4-5 inch diameter. This is correct. Don’t bake it more than 1hour 10 minutes. You cheesecake will most likely crack all the way to the bottom and taste very dry if you do. Don’t worry take it out. It will set up in the fridge overnight.

This may be obvious, but always used the best ingredients you can get your hands on. Good ingredients and great ingredients are the difference between great desserts and absolutely amazing ones.

have fun kids!

this dosnt't exactly have a name, but hey.....

ingrediants: 10 mars bars, several packets of sponge fingers and lost of friends!

method: melt down all the mars bars in a big saucpan and dunk the sponge fingers in the glop

Cass, i'm sorry but i think your idea has already been done

http://www.thepoicompany.com/recipes.htm

Kickass creamy pasta!
Its easy, you will need: onion, garlic, bacon or veges (depends on what u are up for!), butter, big flat brown mushrooms, white wine, double cream, herbs of some description, and flat pasta (prolly tagliatelle or something similar).

Wash your hands! Dice onion and
as much garlic as you can handle, bacon rashers (if you are so inclined, otherwise put some veges in!)


Saute in butter (or similar) for a few minutes, then

add sum of those big flat brown mushrooms, diced and cook a bit longer. Let it cool down a bit then add a healthy glug of nice white wine - no boiling kids, the alco will evaporate - and some double cream. (sorry, I'm not much of a one for measurements and it depends how boozy and or thick you like the sauce! Experiment ). Also chuck in a spoonful of herbs (dried or fresh, prolly basil or whatever is knocking about the pantry ).

Because you are a amazing, you will have a pot of pasta-y goodness going while you do this. I like tagliatelle or any flat spaghetti type action. So drain the water from the cooked pasta and pour the sauce into the pot, stir and serve with salt and pepper.


Its as easy as it sounds and pretty spesh results. Actually if people are prepared to chip in for ingredients I could be convinced to make it at the next poi gathering

[post deleted]

Easy "majic " brownies( or muffins)

what you need
1 pack of easy brownie mix(the add an egg and oil kind)or muffins < I prefer the pumkin .
1 egg
1/3 cup veggie oil,
enuff of the green stuff to almost saturate the oil, aboot half oz.grinded well,if you have that much keif it will work better.


simply heat the oil in a small saucepan,till just simmering,add ganj.lower heat to low ,
let simmer and stir often for about 20 or 30 minutes
drain the oil , you will have to let it cool so you can squeeze all the exess oil from the green.I use a thick paper towel or coffe filter.
now siply follow directions on package substituting the green oil ( you may want to add a little extra oil to make them moist,
now you have superstone brownies without the green hunks.

Aha! After a feast of tea and cakes at juggle club tonight, and being asked to post this recipe, I started another thread... But now I've been pointed in the right direction, (thanks flid!) I hereby *BUMP* this Cook Book with ...

Moist Treacle Gingerloaf

So easy to make!! Yummy to eat fresh, or warm with cream or even a few days later cold with butter. Easily transportable to juggle jams, festivals, parks and other places people get hungry.... I always make at least two at once cos it's so easy and they get eaten so fast...

3/4 cup plain flour (use spelt if you don't like wheat flour)
1/4 cup self raising flour
1/2 teaspoon bicarb soda
1/2 teaspoon cinnamon
1 teaspoon mixed spice
1 teaspoon ground ginger (however much you like really... I like it spicy)
and a fair scrape of freshly grated nutmeg if you have it..)
1/2 cup castor sugar (or really fine brown sugar.. use less)
1 egg
1/2 cup milk (or soy)
60g butter
1/2 cup treacle

Mix sifted flours, sugar, spices and soda. Stir in combined egg and milk. Melt butter in a small saucepan and add treacle. Heat them together but don't boil. Stir into flour mixture.
(it will look really runny....)
Pour into a loaf pan. To prepare the pan: grease it, line with baking paper and also grease the paper. Do this even if it's a non-stick pan. It sounds fiddly but the extra minute's work is worth it so it cooks properly and comes out of the pan really easily.
Cook for 50 minutes at about 180*C. Leave to stand for 5 minutes then turn it onto a wire rack to cool.
Enjoy! You can eat it warm if you don't want to wait!

Ultimate Pizza! cheap too

2pack Garlic & coriander naan bread
1 can chopped tomatoes
basil
1 ball mozarella
1 red onion

finely chop half the onion and the basil and throw into the tomatoes then attack with blender.
heat sauce till nice n thick and stuff
slice leftover onion into rings
spread sauceover naan breads and throw cheese and onion on top
throw on any other toppings (any bits left from last night's roast chicken, or salami/chorizo/pepperoni/pepperami)
oven it til it's done
open mouth
shove it it
chew
swallow
bake for 24 hours
toilet

Ok, so...

Gooey chocolate cake:

I bar of 70% Cocoa dark chocolate
3 Oz Flour
3 Oz sugar
3 Oz Marg (though refer to Lightenings Spice butter - would work fantastically well)
2 Eggs

Place marg and chocolate (broken up) into a Ban-Marie (saucepan of boiling water with a glass bowl over the top - water not touching the bowl). Allow this to melt (and dont stir!) and not to quick, or allow water to evaporate.

Meanwhile, sift the flower and add the sugar.

Prepare four ramikins (can use a single cake tin but it is not nearly so gooey and more like a sponge) by greasing and then lightly dusting with flour.

When the chocolate has melted, mix into your flour and sugar. Then add the eggs when it has cooled a little.

Place in preheated oven at about 180 (gas mark 5?) for 10 minutes. Serve with a lovely thick organic cream or icecream and hmmmm......

*insert name here*

get a glass of icecream
leave it till it melts

drink

*yummy*

Instant pizza and melted icecream... mmmmm. You chaps know how to live it up! Have you tried getting a glass of pizza and leaving it till it melts?

Little slow catch this train Gabe but I'm here now!

Ok here is The Hommous which has guest-starred at Juggle Jam on occasion. I don't know what exactly makes it The Hommous - maybe it's the way I sing to it while it's in the blender. Here 'tis:

* blend one can chickpeas till smooth (be sure to remove chickpeas from can first as I have found that when people want chip n' dip they don't mean chipping their teeth on splintered can)

* add olive oil, keep blending

* add 1-2 (dep. on size) cloves FRESH chopped garlic - I said fresh people, not bottled

* add juice of one lemon

* add coriander, chilli, cumin, salt and pepper

* keep blending (and singing)

* add a teaspoon or two of tahini, blend

add more of any ingredient if needed

serve with love

Serious? this thread is still alive???

shucks... reminds me i never did put it all together like I said I would

hmmm... where can i dig a hole big enough to hide ???

but hey, keep them coming anyway...

hmmm food

I am hungry now

shine on
Cass

twirling makes people hungry.

easy chicken...

make a doe (lots of it) and roll out about 1cm thick...
take a large chicken, rub with (olive) oil and add spice as per preferance.

wrap in newsprint!

insert in oven +/- 180DegC for 2hours...
in sert into hole Under large fire +/- 2.5hours...

you don't have to eat the crispy doe (unless you made a really nice one!)
The chicken will melt into your mouth!

Cheese and vegemite toast - nuff said.

*Bump*

See.. here's the original HoP cookbook thread.

this is a bit off the topic of recipes, but i am really bad at searches. i knew this thread existed, and tried to find it so i could bump it before anyone posted on the other one, for ease of deletion. but i could for the life of me find it. i typed in "hop cook book" into the search box, and this didn't come up. can anyone tell me what i'm doing wrong?

Spanish Flan (old family recipe/Dessert/Vegetarian/Serves 6-8)

Ingredients
4 C whole milk
6 large eggs (or 7 medium)
1 C sugar divided in two
1 tsp. vanilla

Instructions (Begin the day before you plan to serve)
1) Preheat oven to 350°F. Fill a baking pan (~9”x12”) about a half inch full of hot water and place in the oven while it heats.

2) Beat the eggs and vanilla in a large mixing bowl with a whisk or electric mixer.

3) In a small saucepan over medium-high heat, melt 1/2 C sugar in a small saucepan, stirring occasionally until completely brown and melted. *DO NOT WALK AWAY FROM THE SUGAR WHILE IT IS ON THE HEAT OR IT WILL BURN!!!!*

4) Pour the melted sugar into a 2 qt. “PYREX” bowl and *IMMEDIATELY* tilt the bowl around to coat it with the sugar. Immediately place the saucepan under running hot water in the sink to clean it.

5) Heat the milk until small bubbles appear around the edge. Add the remaining 1/2 C sugar and stir. May add more sugar if desired.

6) While stirring, pour milk into the eggs.

7) Pour the milk/eggs mixture into the “PYREX” bowl. Bake in the hot water bath at 350°F for about 40 minutes or until a knife inserted into the center comes out clean.

8) Remove from oven. Pass a knife around the edges of the flan to loosen it. Allow to cool at room temperature for ~1 hour or until the bowl can be handled with bare hands. Refrigerate at least 8 hours.

9) Invert onto a serving plate and give the “PYREX” bowl a few good, sharp smacks with the palm of your hand to release the flan. May garnish around the edges of the dish with a carmel sauce. Serves 6-8.

Vegetarianish shepherds pie:
Kudos to Sarah for showing this to me

1x 400g can lentils
1x 400g can diced tomatoes
1x clove garlic (opt)
V8 veggie juice (or similar)
Soy sauce
Worcestershire sauce
Some potatoes
An onion or two
Carrot(s) (opt)
Stock of some sort (I used vegeta, but most'll work)
Bitters (opt, not sure if it's tasteable in mine)
Rice is a good optional filler, if you're a student

Mix about a cup of veggie juice, some stock, garlic, bitters, some soy sauce and worc. sauce in a small saucepan. Simmer until it reduces a bit. I left mine on while I did the rest of the stuff.

Peel and put potatoes on to boil.

Fry onion until soft. Add can of mushrooms and half can of tomato to onion. Keep fairly hot for a while.

If using rice, start cooking about nowish.

Peel and cut carrot, cook in microwave until softish

Add remaining tomatoes, lentils, sauce and carrot to frypan. Reduce heat.

Mash potato. Add some cheese if desired.

Pour from frypan into casserole dish/what you make pie in

Mix rice through, if being used

Spread potato on top. Grated cheese on top of potato goes well.

Put in oven on about 170 until it looks done.



NOTE: I cook most things until they're cooked, hence no "simmer for 10 minutes" and the like. A lot of this is just to taste, so if you like Worcestershire sauce over soy, then put more in and vice versa.

Strawberries Romannette A fast yummy dessert

Serves 4

2 x 200g tubs vanilla light Fruche
1 x 200g tub diet vanilla yoghurt
1 tablespoon orange juice
250g chopped fresh strawberries
2 tablespoons Cointreau liqueur

Combine Fruche and yoghurt together in large mixing bowl.
Fold in juice, contreau and strawberries
Refrigerate until required.

Enjoy this lovely summer treat! And tell me how it goes if any of you actually decide to make it

Toast N Marshmellows

Ingredients:

Sliced bread
Marshmellows
Instant BBQ
bits of tree ( fresh twigs work best)
Fire

it should be obvious but just in case....
Directions:

1st Fire up the BBQ ( if windy use some lit poi or staff )

2nd toast marshmellos on the end of twigs or other such bits of tree

3rd toast the bread

4th spread on toast

simple as and very tasty

NYC: You dee mann.

2 Bags will be posting here soon

No, YOU dee man.

Oh no... wait... you're right.

I am dee man.

aha doc i can do about 12 better ehem well i cant be bothered to type them all and copying and pasting i would have to change half the words too "spice" so for more "spice" recipes pm me

chocolate cookies

3 oz. butter
3 oz. granulated sugar
3 oz. brown sugar
a few drops of vanilla essence
1 egg
6 oz. self raising flour
a pinch of salt
2 oz. walnuts (chopped)
2-4 oz. choclate chips
i sometimes leave out the walnuts by the way

oven temperature: moderate: (350 degrees F, gas mark 4)
yield: 20

grease two baking trays.
cream the butter with the sugars and essence, then beat in the egg.fold in the sifted flour and salt, with the nuts and chocolate chips.drop spoonfuls of mizture on the baking trays and bake for 12-15 minutes. cool on the trays for one minute, then place on a wire rack to finnish cooling.

the magnificent PEANUT BUTTER COOKIES!
2 oz. peanut butter
grated rind of hald an orange
2 oz. caster sugar
1 and a half oz. light, soft brown sugar
2 oz. butter
1 one standard of medium egg
1 and a half oz. or raisen stoned and chopped
4 oz. self-raising flour
(i sometimes leve the raisins out)

oven temperature: moderate (see last of my recipes)
yield 25-30

cream together the peanut butter, orange rind, sugars and butter until light and fluffy. beat in the egg, add the raisins and stir in the flour to make a fairly firm dough. roll the dough into small balls about the size of a walnut and place well apart on an ungreased baking sheet; dip a fork in a little flour and press criss-cross lines on each ball. bake for 25 minutes until risen and golden brown.

both of my recipes are copied almost word for word from my mums big old cookbook .

Ok guys, I need help. I'm gradually cooking about once a week now, very simple things. So far I made rice with boiled veggies, sauteed salt pollock, mashed potatoes with sweet and sour cabbage (which was LOVELY), and of course I make the occasional rice balls or rice + rehydrated seaweed/ miso soup/ etc.

I have a few specific questions and one general one.

Firstly, does anyone know how to make those delicious mochi balls filled with red bean paste? or at least how to make the mochi doughy like that so it could be filled with whatever?

Second, what goes well with pickled beets, and is not a middle eastern dairy product, or chickpea based? The dairy products I find are fairly expensive. I'm not up to cooking meat yet, I am not even up to cooking fish *again* without *very* detailed instructions. And I just havn't seen chickpeas around (plus am unwilling to stain the food processor with tumeric for falafel, as yet, since its not mine) altho guava paste is available, and other caribean products Also let it be noted I do not like curries.

Thirdly, if you have any simple balanced one dish meal suggestions that fit the above and are cheap, or good suggestions on how to make veggies more appealing (for example cooking green beans in vinegar has made me <3 them.....

To make Veggies more appealing? That's easy (not sure on the rest of the questions)

Carrots are really nice if you toss them in honey before serving.
Try roasting some veg, they crisp up nicely if you sprinkle a little salt over them. I also like putting a couple of cloves of garlic on them whilst roasting.
Mashed Potato with Parsnip, Carrot or Celeriac. That's always nice & tasty.

The Eggs/Balls of Satan

Half a cup of powdered sugar
One quarter teaspoo salt
One knifetip Turkish fudge
Half a pound butter
One teaspoon vanilla-sugar
Half a pound flour
150 g ground nuts
A little extra powdered sugar
... and no eggs

Place in a bowl
Add butter
Add the ground nuts and
Knead the dough


Form eyeball-size pieces from the dough
Roll in the powdered sugar
and say the Magic Words:
"Sim sala bim bamba sala do saladim"

Place on a greased baking pan and
Bake at 200 degrees for 15 minutes
...AND NO EGGS

Bake at 200 degrees for 15 minutes
...and no eggs.

Sureau, that hummous was delicious!! Thank you!