One block of cheese (your choice!)
One onion
One beef tomato
Salt
Wash the ingredients thoroughly. Cut the tomato in half and sprinkle with salt.
Take a bite of cheese.
Chew and devour.
Then take a bite of the onion.
When finished eating that, take a bite of tomato.
Continue the whole thing in any order in your own time.
The best food is simple food!
spinach 500grams
plain yoghurt 1 pack
garlic 1-2 slices
spring onion 1 branch (optional)
This is a very easy quick and yummy to make side dish. its best for summer night dinners!
Wash the spinach and put it in a pot, add some salt and let it cook by itself without adding oil or water. Spinach is a juicy vegetable and we cook it until it lost its water! then put it in a bowl and let it go cold while chopping your garlic.
Add the yoghurt, chopped garlic, and some black pepper to the spinach and mix it well, put it in the fridge for half an hour and then bring it on the table! you can make decorate it with some rose also (also dried rose)
Batter Ingredients:
300g plain flour
1 level teaspoon baking powder
2 pinches of salt
240ml buttermilk
150ml cold water
6 large eggs, beaten
Extra Ingredients to finish the pancakes:
100g butter – for the frying pan
M&M’s, Reese’s Pieces or chocolate chips – to put inside the pancakes
Maple syrup and a bit of butter – to put atop the pancakes when finished cooking (but before eating)
Making the batter:
1. Sieve the flour, baking powder and salt together in a large mixing bowl and make a hollow in the centre.
2. In a separate bowl, whisk the buttermilk and water together.
3. Slowly mix this liquid into the mixing bowl.
4 Add the beaten eggs a little at a time until you have a smooth batter.
Making the pancakes:
1. Heat the frying pan with a small piece of butter in the centre. Allow this to melt and spread over the pan.
2. Get the buttered pan quite hot (you should be able to flick a bit of water on it and have it sizzle). Then, drop a healthy scoop of batter (approximately 3 tablespoon or so) into the frying pan. You could use less batter and make several small pancakes in the same pan, but you’ll create a far more formidable pancake monster if you use the entire pan for one pancake at a time.
3. Cook until nicely golden brown on the bottom. This shouldn’t take more than a minute. Once the batter starts to bubble up around the edges, it’s time to add the extra ingredients.
4. Drop in your M&M’s, Reese’s Pieces or chocolate chips. Use enough to so that each bit of the pancake has equal coverage. Add a tiny bit more batter to cover the sweets you just added.
5. Gently turn the pancake with a spatula or large wooden spoon and cook for about another 45 seconds. It may spill and drip around a bit, but don’t worry: all great pancakes have their imperfections.
6. Serve immediately with butter and maple syrup on top.
30g or 1oz of butter
2 tablespoons of sunflower oil
675g or 1½ lbs of onions, halved, and thinly sliced
2 cloves of garlic crushed
½ teaspoon of caster sugar
1 litre or 1¾ pints of vegetable stock (I always use marigold stock powder)
2 teaspoons of yeast extract or marmite
290ml or ½ pint of dry white wine
Heat the butter and oil in a large heavy saucepan. Add the onions, garlic and sugar and cook over a medium heat for 30 minutes, or even longer, stirring from time to time until the onions are soft and richly caramelized.
Add the stock, yeast extract and wine and bring to the boil. Lower the heat, cover and leave to simmer for a further 30 minutes.
The onions never go totally brown, but you want them really really soft and gooey and sticky. The tiny amount of sugar helps them go a bit darker.
The yeast extract makes the soup go much more brown, after cooking for 30 minutes. But never dark brown.
First, trap the hare.
Secondly, disembowel.
You will need:
100g of your favourite pesto verde
30g panna (cream)
30g crème fraîche
100g ewe’s cheese
olive oil
a handful of walnuts
fresh garlic
500g spaghetti
10 minutes
Let the pasta slip into boiling water.
Bruise the fresh garlic and walnuts with a good shot of olive oil.
Add ewe’s cheese, crème fraîche, panna, mash everything well with a fork. Add the pesto, go on mashing until all is fluffy.
Add two spoons of the extended pesto for one serving of spaghetti and watch this while you
enjoy.
Goes well with a classic caprese (sliced tomatos, mozarella, rucola, olive oil, balsamico, sea salt and ground pepper). You can keep the pesto in the fridge for two days in a jar when covered with olive oil.
[submitted by Stephan Mathieu]
800g ground beef + 200g ground jerky
roast gently until medium, add 1 bottle of nice red italian, until the ground meat is just covered. Let it simmer softly for at least 2hrs while slowly adding the rest of
the vino to keep everything covered.
Add
600g peeled and mashed tomatos plus grated ginger, ground cumin, cardamon, coriander, seasalt and black pepper for seasoning half way through and a proper dash of pasta water just before serving.
Add some fresh peppermint leaves and enjoy with Fusilli.
1 loaf
1 + 1/2 tsp dry yeast
150 mls warm water
1 tblsp honey
Combine and set aside in warm place
1 cup spelt (or wheat) flour
2 cups wholemeal spelt flour
1/4 cup wheat germ or buckwheat flour
1/3 cup bran
1/4 cup kibbled spelt (or whole oats or whole wheat)
2 tsp salt
1/2 cup ground flax seeds
1/2 cup sunflower (or pumpkin) seeds
Combine dry ingredients
Add to water mixture 300mls warm water and 1 tblspn cider vinegar. Pour into dry ingredients and mix until just combined.
Put into greased and floured loaf tin.
Sprinkle with sesame seeds, and leave to rise for one hour
Bake at 180 degrees for 45-50 mins until hollow-sounding when tapped on the top.
Slice and eat with lots of butter.
7oz plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
2 tablespoon cocoa power
5oz soft brown sugar
1.5 tablespoons golden syrup
2 eggs
140ml sunflower oil
280ml milk
For the ganache:
200g plain chocolate (less than 70% cocoa solids)
250ml double cream
1/2 tablespoon soft brown sugar
A dash of Kirsch
Ground espresso coffee
Preheat oven to 160˚C.
Sieve all dry ingredients into a mixing bowl. Add other cake ingredients and mix together.
Pour into a lined baking tin (~9” diameter).
Cook for 30 minutes.
Break chocolate into small pieces. Place slightly less than half in one bowl, the remainder in another. Heat the cream to near boiling point. Pour half the cream into the bowl containing most chocolate. Return the remaining cream to the heat, add the sugar, stir until dissolved, then add to the other bowl of chocolate. Stir both mixtures until the chocolate has completely dissolved. Add a generous dash of Kirsch to the mixture without the sugar. Allow both to cool.
Cool the cake on a wire rack and then cut in half. Spread the sweetened ganache onto one half of the cake then generously dust the ganache with espresso coffee (use a tea strainer). Place the top layer on the cake and spread the Kirsch ganache on top. Dust the top of the cake generously with espresso coffee.
Turbot fillets for four
Salsa verde:
Large bunch of parsley
Bunch of basil
1 small tin of anchovies
3 tablespoons of capers
2 cloves of garlic
1 small shallot (or tablespoon of chopped onion)
25g white breadcrumbs
3-4 tablespoons of white wine vinegar
100ml of olive oil
Maris Piper potatoes
Olive oil
Salt
Peel the potatoes and cut into pieces that have large flat surfaces (cutting almost triangular shapes from the centre of the potato will help). Soak in a bowl of running water for a few minutes until the water is clear. Boil the potatoes in unsalted water for 8 minutes. Drain in a colander, then shake around the potatoes to break them up a little. Leave to cool and dry for a few minutes.
Place a roasting tray containing about 1 cm depth of olive oil into a 225˚C oven. When the oil is hot, put the tray onto the top of a hot stove and carefully add potatoes. Stir until they are well coated with the oil. Put the tray back into the oven for 45 minutes or until the potatoes are golden brown, turning the potatoes in the oil after 25 minutes.
When cooked, remove the potatoes from the oil and drain on kitchen paper, then add salt.
While the potatoes are in the oven, make the salsa verde.
Chop the shallot, parsley and basil, crush garlic and add to a blender with anchovies, capers breadcrumbs and wine vinegar. Blend, then slowly add the oil to make a smooth, thick sauce.
Poach the turbot in water kept at a constant 57˚C until the temperature at the centre of the fish reaches 55˚C.
Lift the turbot, drain and serve on a warm plate with generous helping of salsa verde on the side, a green salad and a few roast potatoes.
There are many versions of Funeral Potatoes. Some recipes call for putting cheese (about 1 cup of Cheddar, American or whatever you like) in the potato mixture and using buttered bread crumbs for the topping.
1 1/2 lbs frozen hash brown potatoes, preferrably southern-style diced ones
1 (10 3/4 oz) can condensed cream of celery soup (or cream soup of your choice)
1 (10 3/4 oz) can condensed cream of potato soup
3/4 cup milk
1 pint sour cream
Grated parmesan cheese and butter for topping
Heat over to 350 degrees F.
Mix all the ingredients except cheese and butter, and pour into a shallow baking dish. Top generously with cheese and dot with bits of butter. Bake for 45 to 60 minutes or until bubbly and cheese is lightly browned.
Makes 6 to 8 servings.
Penitentiary’s follow a weekly meal plan. Without exception, inmates are served the same meals on a rotating basis each week for the duration of their sentence. Many choose to prepare their own meals in their cell blocks or units. The following are some favorite foods enjoyed by guest of the state. Recipes vary, but these are generally dishes meant to be prepared either in cells or common areas of the penitentiary & without the benefits of the common kitchen.
Some foods are prepared & shared amongst friends, others are offered up for sale on the black market. Religious groups with dietary restrictions tend to prepare their own meals together, for instance.
Prison Bowls
Most inmates own a tupperware container & plastic flatware set purchased from the prison commissary. Three to ten individuals will regularly contribute towards an evening meal which is made in one large container & then served up into individual servings & delivered in their ‘bowl’. Inmates working in the prison kitchen will secretly abscond with fresh ingredients that make their way into these meals via the black market, while items such as tortillas, crisps, crackers, tuna fish & other canned meats may be purchased from the prison commissary. A common bowl will consist of one layer of refried beans, one layer of rice, one layer of nacho cheese sauce, one layer of meat & one layer of tortilla chips on the top, sometimes with tortillas between each layer.
Frito Tamale
A bag of frito or other corn chips is crushed into meal, and a small amount of hot water is added. The mixture pressed & left to cool. Once cooled a seasoned & cooked beef mixture may be wrapped in the corn meal as one would a traditional tamale. With corn husks generally not being found in most prison cell blocks, these are generally wrapped in either sandwich bags, plastic wrap or newspaper. Individual tamales will be sold for between 2 & 4 stamps each, depending on quality.
When you’ve forgotten to get the shopping in, for those times when you are just too busy to think… You can’t afford a restaurant meal, you can’t afford the time…
This’ll take 15 minutes from start to finish.
Ingredients – the things you should always have in your kitchen for such an eventuality:
1 tin chopped/plum tomatoes
3-5 cloves fresh garlic (depending on size)
liberal amounts of pepper, a generous pinch of salt
extra virgin olive oil
any herbs you have to hand – oregano, basil, thyme (optional)
parmesan cheese (always have some of this – I tend to forget sometimes)
Heat olive oil in a large pan, add finely chopped garlic, seal at high heat for 5-10 seconds, add tomatoes, bring to a simmer before adding pepper, salt.
Multiply amounts accordingly – one tin of tomatoes generally good for 2 people.
Having boiled large saucepan of (slightly salted) water in the meantime, add spoonful of olive oil before immersing pasta of choice. Spaghetti never disappoints.
By now the tomato sauce is well on the boil. Turn it right down and let the excess liquid evaporate. Simmer on a low heat.
Tip – warm the plates if you can, pasta cools very quickly and this’ll be cold before you’ve finished it if you don’t.
The pack of spaghetti will tell you to boil it for 8-10 minutes. At 7mins 30 you have to start checking its “al dente” status, and turn off when it’s how you like it. For me it’s 8 mins 20 – anything over 9 minutes gets mushy!
Serve, sprinkle liberal amounts of parmesan and more pepper.
Delicious. Total cost less than a pound.
225g (8 oz) butter, softened
350g (12 oz) soft dark brown sugar
4 eggs, beaten
225g (8 oz) plain flour
half a teaspoon baking powder
2 teaspoons bicarbonate of soda
400ml (14 fl oz) Guinness or stout (allow the head to settle before using – very important)
100g (3.5 oz) cocoa powder
150g (5 oz) dark chocolate, minimum 60% cocoa solids, grated
1. Preheat oven to 180C / 350F / gas mark 4
2. Butter and line a DEEP 9″ cake tin with greasproof paper (such a faff but worth doing)
3. Cream butter and sugar and gradually add beaten eggs. (Never worry if you curdle, you can always beat your way out of it, or cry with frustration as you chuck it down the sink).
4. Sift together the flour, baking powder and bicarbonate of soda.
5. Mix together the Guinness and cocoa in a jug. The recipe notes: You will have to persevere with mixing. (You will). Add the grated chocolate.
6. Add the flour and the Guinness mixture alternately to the cake mixture, stirring between each addition until completely mixed. The consistency will be soft (very soft).
7. Spoon into a deep 9″ cake tin and bake for 1 – 1.25 hours. (It took our decent oven over 2 hours to cook thoroughly) until a skewer inserted into the centre of the cake comes out clean. You may need to cover the cake with foil or greaseproof paper after about 1 hour to prevent the top from browning.
8. Remove from the oven and leave to stand for 10 minutes before turning out onto a wire reack to cool.
9. (Enjoy).
Simple is best.
2 parts vodka
3 parts tomato juice
A liberal splash of Worcestershire Sauce
5 jolts of Tabasco
In addition, freshly ground black pepper and a sliver of lemon are musts, as are celery salt and a stick of celery with which to stir – it needs to be stirred, and a spoon or a straw simply will not do, or so I am advised. Anyone who bolts on further complexities to this God of drinks must be shot.
To be drunk over ice, whilst wearing vintage Comme des Garçons and toasting dear friends in Antwerp and Berlin.
Burritos stuffed with refried beans, jalapeno sauce, sour cream and spicy mexican rice, with a sideplate of lettuce
300g white tuna (natural/no oil or spice, dolphin friendly)
100g bacon (chopped in cubes)
500g cream (Panna)
a handful of salted capers (potted)
a handful of black olives
nutmeg
black pepper corns
sea salt
500g Linguine
Fry bacon in a pan, reduce heat and add the tuna, capers, grated nutmeg, crushed pepper and a proper pinch of crushed sea salt, let everything simmer smoothly for 2 minutes without letting the condiments become dry. Stir constantly.
Now add the cream and olives, churn, heat up for some seconds and keep everything simmering very smoothly with closed lid for 8-10 minutes (while the Linguine get boiled). Stir now and then, add some more pepper, the sugo should be nice and fluffy now and ready to meet the pasta!
Goes well with rucola and a balsamico, olive oil + mustard dressing.
First you need to hunt down an Italian white truffle, tuber magnatum. For this you will need a dog that has been trained to get very excited at the smell of one. Pigs get excited, but they are harder to wrestle away from the treasure when they find it. You also need to know where to look, which is still a bit of a mystery to be honest (Plutarch decided they occur where lightning meets thunder, if that helps). To save time, buy one in a shop, at mind-boggling expense.
Really you should eat it as soon as possible, but if you can bear the wait, place the truffle in an airtight container in the fridge, accompanied by a few eggs and some unsalted butter out of its wrapping. Leave overnight and they will absorb a little of the smell.
Before you cook, bring the eggs to come back to room temperature out of the fridge. Melt some of the butter until it starts to foam a little, then add the eggs. You can fry them, but to preserve every bit of the aphrodisiac perfume, cover the pan and use a low heat. Serve on a hot plate, add salt and grate (using a truffle slicer or a potato peeler) enough tuber magnatum over them to disguise the fact that they are eggs.
Stick your head right over the plate, take a very deep breath through your nose, then eat.
“Since I was little my mother always makes this apple pie which she learnt form her father’s mother. Make sure you use enough apples.
Mammas farmors eplepai
250 gram smør
300 gram mel
1dl vann
200 – 250 gram sukker ( støs oppå)
20 epler
Smuldre smør med mel til grynete masse.
Bland inn vann, samle til glatt deig. Del i to og kjevle ut, en til topp og en til bunn.
Legg den utkjevlede bunnen i langpanne, også oppover kantene. Fyll pannen med epler som du har skrellt og delt i båter, eplene synker sammen så det er viktig at det er masse eplebåter. Stø over sukkert. Legg på toppen, deigen må være kjevlet nokså tynn. Stek på midterste rille i ovnen i 45 til 60 min på 200 grader Celcius ( til gylllen).
Kjøl den litt og sikt på melis.
Er god sammen med vaniljeis eller krem.
enjoy,
Jana Winderen”
[translated by Marta Dixon:
Great Grandma’s apple pie
250g margerine
300g strong white flour
1 dl water
200-250g sugar [to sprinkle on top]
20 apples[peeled and cored]
Crumble the margerine in the flour. Add the water, then knead the dough until it is smooth and firm. Divide the dough into two parts, one for the base and one for the top.
Roll one part into a square, big enough to cover a baking tin, including the sides.
Cut the apples into segments and fill the baking tin with the apples. The apples will shring in the oven, so it’s important to use lots of apples!
Sprinkle the sugar on top.
Roll out the remaining dough until it is quite thin, then place on top of the pie.
Cook in the middle of the oven for 45-60 minutes at 200ºC (until golden).
Leave to cool a little, then sieve icing sugar over the pie..
Serve with vanilla ice cream or whipped cream.
enjoy,
Jana Winderen]