Making A CookBook

[Gogglebox]

In an attempt to raise some dosh for the local Town Improvenets we are trying to create a cookbook

If any of you are great Chefs/Bakers/Cooks of any age - - -there will be two sections too it

Any chance you could send us some of your favourite recipes for the compilation

If your recipe is accepted you will be acknowledged in the book

We hope then at a yet to be determined date to have a competition where we hope people who bought the book can create some of the recipies.

The best made recipe entered from the book wins a prize

All proceeds will go to Thurso Town Improvements

So show us you stuff all you budding Deliah's, Ramsey's and Nigella's

Remember include your name and address, and age if you are under 16 as you will be in the Junior section

Thanks for any help

[MGB1979]

Obviously not my recipe, but this will make exactly the same gear they use in Pizza Hut.


PIZZA HUT PIZZA DOUGH

1 1/3 cup water
2 teaspoons sugar
1 1/4 teaspoons salt
2 tablespoons olive oil
2 tablespoons cornmeal
2 cups unbleached all purpose flour
1 cup bread flour
1 teaspoon baking powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
3/8 teaspoon MSG
1 1/2 teaspoons yeast
(You may use all-purpose flour only for this recipe)

Bread machine: Add ingredients to machine bread pan in order
given or as per
manufacturer's instructions. Set to 'dough' mode.

Food processor:
Place water, sugar, salt and olive oil in bowl of food processor
and pulse
to dissolve sugar and salt. Add yeast, bread flour, all purpose
flour other
dry ingredients. Process until a soft ball forms. Remove from
machine and
allow to rest, covered with a tea towel, about 45 minutes.

Dough hook:
Place water, sugar, salt and olive oil in bowl of mixer and
dissolve sugar
and salt. Stir in yeast, bread flour, all purpose flour, other
dry
ingredients and knead with dough hook to form a soft, but not-too
sticky
dough (about 8 minutes). Remove from machine and allow to rest,
covered with
a tea towel about 45 minutes.

By Hand:
In this case, use only all-purpose flour. Place water, sugar,
salt and olive
oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose
flour,
other dry ingredients and knead to form a soft, but not-too sticky
dough
(about 8-l0 minutes). Allow to rest, covered with a tea towel about
45
minutes.

(*) For a breadier pizza dough - depending on taste and recipe
requirements,
you can add an additional 1/4 tsp. yeast.

Deflate dough very gently before using and allow it to rest a
further 15
minutes before using in a recipe. You may refrigerate dough in
an oiled
plastic bag for up to two days.

[Gogglebox]

Thanks for that one

Any more Naked (or otherwise) Chefs out there

Adults and kids entries all welcome

Help us please or a load of old ladies will ridicule me for trying this old idea i thought we could do in a modern way on the forums

Dig out your recipes and send them to us
If you dont want to post send it in a private message

THanks

[wickerinca]

Got a nice easy one for you that is fairly good for the Diet Club too!!

Put some cherry tomatoes and 2 or 3 cloves of chopped garlic in a casserole dish. Cut up a yellow/orange/red pepper into chunks and add to the tomatoes, Sprinkle over a couple of tbs of dried sweet basil..........or use fresh basil leaves but tear or chop them up first. Pour olive oil into dish until about half way up tomatoes. Cook at 180C for about 40mins and leave to cool for 5 - 10 mins. Pour in some Balsalmic vinegar to taste (We like the vinegar quite strong!!!) and serve with warm Italian Flatbread for dipping!! Mmmmmmm!!

More to come!

[canuck]

Got a nice easy one for you that is fairly good for the Diet Club too!!

Put some cherry tomatoes and 2 or 3 cloves of chopped garlic in a casserole dish. Cut up a yellow/orange/red pepper into chunks and add to the tomatoes, Sprinkle over a couple of tbs of dried sweet basil..........or use fresh basil leaves but tear or chop them up first. Pour olive oil into dish until about half way up tomatoes. Cook at 180C for about 40mins and leave to cool for 5 - 10 mins. Pour in some Balsalmic vinegar to taste (We like the vinegar quite strong!!!) and serve with warm Italian Flatbread for dipping!! Mmmmmmm!!

More to come!

Sounds great. Keep them coming.

[flowertot]

This is a nice recipe for duck

Prep Time: 20 mins Cooking Time: 12 mins Serves: 4

For the Duck Breasts:
1 tbsp oil
4 Duck Breasts

For the onion marmalade:

1 tbsp sunflower oil
2 red onions, sliced
pinch chilli flakes
1 star anise
1 clove garlic, crushed
1 tsp sesame oil
1 tbsp soy sauce (Light)
1 tsp runny honey

METHOD
1. Preheat the oven to 200c/400f/gas mark 6
2. Heat the oil for the marmalade in a saucepan. Add the onion and cook until soft. Add the chilli, star anise and garlic. Cook for 2 mins. Add the sesame oil and soy sauce and runny honey. Cook until all the moisture has evaporated. Remove the star anise.
3. Meanwhile, heat the oil for the duck in a frying pan. Fry the duck, skin side down (Score the skin first and sprinkle with salt and fry slowly, until they are a good even dark brown). Remove from pan and place skin side up on a wire rack over a roasting tin and roast for 10 minutes. Leave to rest for 2 - 3 mins.
4. Slice the duck and serve with the onion marmalade.

I find this recipe goes nice with the following:

Chop up some potatoes chunky and toss in some olive oil seasoned with rosemary & thyme, then place on a baking tray and roast in oven at 200c for approx 30 mins (turning halfway).

Enjoy really good recipe.

[Niall Fernie]

Just made a pot of this so thought i'd share it...

Makes enough soup to last 2 or 3 days (depending on how hungry you are)

Equipment:

• 1 Pressure Cooker sized pan
• 1 Sharp Knife
• 1 Chopping Board (2 if you want to cut the fat off the bacon)
• 1 Wooden Spoon (or similar stiring impliment)

Ingredients:

• 500 grams Split Red Lentils
  (usually the only ones you can buy in the supermarket)
• 400-500 grams Bacon Bits
  (sometimes called Bacon Mis-shapes)
• 3 Large Onions
  (about the size of your fist)
• 400-500 grams Carrots
  (buy big carrots if you hate peeling them like me)
• 3 Litres Boiling Water
  (about 2 kettle fills)
• Pepper to taste

Method:

1. Boil a kettle full of water.
2. Bung the lentils in the pan.
3. Bung the Bacon bits to the pan.
   (you can chop off the fat if you like but if you wait until the soup is cooked the fatty bits mostly separate from the bacon and float to the top where they can be picked out easily)
4. Add the first kettle of boiling water and start boiling the lentils & bacon.
5. Fill the kettle and switch it on to boil again.
6. Chop the Carrots to whatever size you like (big chunks are nice) and add to the pan (hopefully boiling away by now)
7. Chop the Onions into 1-2 centimetre square bits and add to the pan
8. Add the second kettle of water.
9. Give it all a good stir.
10. Keep stirring until the soup is boiling.
11. Once the pan is boiling, turn the hob down so the soup is simmering and put the lid on the pan
12. For the first hour or so stir the soup every 10-15 minutes so it doesn't stick to the bottom of the pan.
13. For the second hour stir about every 20-25 minutes just to keep it from sticking.
14. About now the lentils should be totally broken down and unrecognisable (in other words it should look like lentil soup with big lumps of bacon)
15. Your soup should now be ready (if the lentils still look like lentils, go back to step 13)
16. Have a taste and add pepper if you feel it needs it (a little at a time - tasting all the way, take care, its hot!)

Notes:

If you don't want quite as much soup or don't have a big enough pan, you can simply half the ingredients and it should fit in a normal large pan.

When you first add all the ingredients to the pan it can seem quite full and very very thick, don't worry, as the onions and bacon start to cook it will "thin out" a bit and become more managable.

You can also turn this recipe into Lentil, Bacon and Tomato by adding 1 tin of chopped tomatoes and 1 tube of Tomato puree at the start.

If you can possibly avoid scoffing it all on the first day, leave it in the pan overnight and reheat the next day, second day soup is always better

This soup freezes well and is great in those sealable freezer bags (about 3 ladles equals 1 portion, in our house anyway )

[Gogglebox]

Thanks for the contributions so far
Really appreciated

Keep them coming