Recipes List

leek champ; the welsh irish version ( A Welsh Recipe )

leek champ; the welsh irish version ( A Welsh Recipe )

INGREDIENTS :

Serves: 4

6 fat spring onions or 1/2 leeks
1/2 pint full fat milk
1 1/2ib potatoes
Butter

METHOD :

1. Wash and chop the leek or spring onion, (including the green for spring onions but excluding most of it for leeks).

2. Simmer in the milk for 20minutes while you boil the potatoes.

3.Mash the potatoes adding the milk and onions/leek towards the end and adding extra milk if necessary.

Jane Grigson recommends serving the champ forked up in to a volcano on the plate with a generous lump of butter in the crater, which will melt. Forkfuls of the champ can then be dipped in the melted butter as you eat it.

Good with sausages and cabbage.

BASQUE CHICKEN WITH RICE

BASQUE CHICKEN WITH RICE
1 onion
1 chicken
1 small can pimentos
1 tomato or 1/2 can tomato sauce
2 chorizos or Basque sausage
1′/2 cups rice
Salt to taste
Parsley, chopped

Put oil in cooking pot to cover bottom. Place on hot fire and add chopped onion. Add small chicken, washed, cut up in small pieces, and floured. Add salt and cook until tender and brown. Add can pimentos, tomato, or tomato sauce. Add parsley, 2 chorizos cut in small pieces and cook on low heat for six minutes. Add rice and mix. Remove from heat and spread mixture in baking pan and add 1′/2 cups of water. Cover and bake in moderate oven for ‘/2 hour or until rice is tender. Do not stir rice while cooking. Garnish with pimento strips and parsley.

BASQUE TURKEY STUFFING

BASQUE TURKEY STUFFING
8 Boiled eggs
1 Ib. ham
1 pint pimentos
3 onions
3 toasts or 1 cup rice
Gizzard, liver, and heart of turkey
Salt and pepper to taste

Boil gizzard, liver, and heart with small amount of water. Then grinc through all ingredients, except onions. Fry onions in small amount o Mazola oil till brown and add to mixture. Mix all together. Stuff turkey.

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

TRIPACALLOS A LA VIZCAINA (EN SALSA ROJA) TRIPE

(For large group)
2 cups oil
10 Ibs. tripe
3 onions, large
24 dry peppers (choriceros)
2 cloves garlic
2 or 3 carrots
1 or 2 leeks
This is a large recipe but it can be made smaller. Put tripe in large dish and fill with cold water, and little vinegar. Let stand from one to two hours, then clean tripe very good, remove all fat and thin skin. After cleaning put back in cold water and rinse.
Put tripe in large dishpan with cold water, boil it for ten minutes, then rinse again with cold water. Put tripe back in dishpan with abundant water, 1 onion, carrots, leek and three tablespoons of salt. Cook slowly, but boiling, for five hours, or until tripe is tender. After tripe is cooked remove from dishpan and let it cool. Slice into small pieces. Save the broth that tripe was cooked in.
Remove seeds from peppers and put in large container and cover with cold water and soak for at least twenty-four hours. Change water often. Put oil in six quart dishpan. Add two chopped onions and garlic. Cook until brown. Take peppers out of water and cut into small pieces. Add to onions and oil. Cook slowly for two hours. Now strain the sauce. Use little broth to make it easier to strain. Don’t use pepper peelings.
Put tripe and sauce together, cook slowly for one or two hours. Add broth as necessary. Should make a red and think sauce. Add salt and pepper as desired.

Quarter Pound Waffles-Europe Recipes

Quarter Pound Waffles

1lb Margarine sticks at room temperature.
2 1/2 cups of sugar
4 cups of flour
6 to 12 eggs (the more eggs, the fluffier the waffle) at room temperature
vanilla to taste (I wish I could find the vanillated sugar they have in Belgium)
a pinch of salt
Cream together the sugar and the butter/margarine sticks. Separate the egg yolks from egg whites into a different bowl. Add the yolks to the creamy mixture and mix together. Add the flour, salt and vanilla and blend in. Beat the egg whites until they’re very stiff. Fold into the dough.
Preheat your waffler, and spray with PAM. Put one spoonful in the middle of your iron and bake until gold. The dough will not be runny. The tecture should be less sticky than cookie dough however.
The wafflers might not register the right time, so you have to check.

Chicken Tikka-Pakistani Recipe

Chicken Tikka

Ingredients

2 pounds chicken legs, thighs or breasts
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon coriander seeds, roasted, ground
2 teaspoons garlic - minced
2 teaspoons ginger, fresh - grated
4 tablespoons plain yogurt (full fat)
2 tablespoons lemon juice or white wine vinegar
1/2 teaspoon black pepper - ground
vegetable oil
NOTE : You can add some red food coloring to the marinade paste for the traditional red color of this chicken dish.

Method

Remove the skin and make 2-3 deep cuts in each chicken piece.
Roast the corriander seeds in a hot cast iron skillet. After cooling, grind to powder.
Mix all dry ingredients with the lemon juice or vinegar and make a paste.
Put this paste onto chicken pieces and leave them for at least 4-5 hours to marinate. Better if left in refrigerator over night.

Grill method

Rub each piece of chicken with a few drops of vegetable oil.
Grill the chicken using indirect heat over hot coals.

Oven method

Put the chicken pieces (with the paste still on it) onto a broiler tray and cover them with aluminum foil.
Put the tray into a medium oven (350 F) for 30 minutes.
Then remove tray and pour off any liquid. Baste chicken with 2 tablespoons of oil and return to the oven for another 15 minutes until outside of chicken is crispy.

Pakora Dipping Sauce - Yogurt

Pakora Dipping Sauce - Yogurt

Ingredients

1 cup yogurt, plain
1 tablespoon garlic, minced
1 tablespoon ginger, freshly grated

Method

In a mortar and pestle, mix the garlic and ginger together.
Transfer to a bowl and add yogurt and mix well.

Pakora Dipping Sauces

Pakora Dipping Sauces

Ingredients

1/4 pound tamarind pulp
1 teaspoon salt
1/4 teaspoon red chile powder
2 teaspoons sugar
1/2 cup water
Method
Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
If its already ground, then just mash it and mix other ingredients.

Spiced Potato cooling-'Pakistani Recipe'

Spiced Potato cooling-'Pakistani Recipe'

Ingredients

675g/1½ lb Potatoes
4 tbsp Vegetable Oil
Salt
¼ teasp Garam Masala
½ teasp Ground Cumin Seeds
½ teasp Ground Coriander
½ teasp Chilli Powder

Instructions

1. Place the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and cook for 20 minutes or until very tender. Remove from the heat and allow to cool.

2. Peel the cold potatoes then cut into 2.5cm/ 1 inch cubes.

3. Heat the ghee or oil in a large frying pan until hot, add the potato cubes and fry, until golden brown on all sides.

4. Sprinkle the potatoes with the remaining ingredients and stir to evenly coat. Remove with a slotted spoon. Serve hot or cold.

Rice in Stone Pot assorted mixtures-Dolsot Bibim bap

Rice in Stone Pot with assorted mixtures(Dolsot Bibim bap)-Korean Recipe

Basic Ingredients (for one person)
zucchini slices 30g, wild aster 30g, roots of a Chinese bellflower 30g, bean sprouts 30g, English spinach 30g, bracken 30g, greenpea jelly 1 block, minced raw beef 30g, egg yolk 1, gingko nut 2, walnut 1, chestnut 1, seaweed 1/4 a piece, 1 lettuce leaf, oil, soy sauce, ground green onion, garlic, sesame salt, pepper, sesame oil, sugar, chili paste

Recipe

Boil the dried zucchini slices and then wash them. Then add some ground green onions, garlic, salt, sesame salt and panbroil them. Finally add some sesame oil and mix.
Sort the wild aster. Season with green onion, garlic, sesame salt and some soy sauce. Panbroil in enough oil. Add sesame oil later.
Trim the English spinach. Boiling slightly and saute. Season with ground green onion, sesame salt, salt, soy sauce and some sesame oil.
Rip the roots of broad bellflower into thin strips. After boiling, panbroil with ground green onion, sesame salt, salt and some sesame oil.
Sort the bracken and cut into reasonable size. Panbroil with ground green onion, garlic, soy sauce, sesame salt, pepper and sesame oil. Add a little bit of water and cook until tender.
Cut the green pea jelly block into thin slices. Season with salt and sesame oil.
Choose tender steak meat. Slice thin strips. Season with soy sauce, sugar and sesame oil.
Slightly toast the seaweed and cut into thin strips. Peel the chestnut and cut into same thin strips.
Put rice into the stone pot. Arrange the prepared ingredients on top nicely. Together with some chili paste and some beef stock, and heat it until very hot. Then mix together and enjoy.

Kimchi Stew Kimchi tchigae-Korean-Recipe

Basic Ingredients
1/4 head of kimchi, 100g pork, 1/2 onion, 1/2 a root of green onion, 2tablespoons of chili powder, 1 tablespoon of ground garlic, salt, pepper powder, chili

Recipe

Cut kimchi into small pieces.
Prepare pork belly. Cut them into dice.
Slice onion thickly. Minced garlic and cut the green onion diagonally.
Put kimchi, pork and chili powder into a pot and add a little bit of water. Mix well so the there is no chili powder lumps.
(If you want to make the stew not so spicy, add kimchi juice instead of the chili powder and boil.)
Add water again to 4 and boil. Add onion later.
If the kimchi is cooked, add minced garlic, green onion and chilli, and boil again.
Season.

Brown Sugar Cookies

2 cups brown sugar
1 cup butter
3 eggs, beaten
1 tsp. baking soda
2 Tbsps. hot water
4 cups flour
1 heaping tsp. baking powder
1 tsp. salt
1 tsp. vanilla
Cream sugar and butter, add eggs. Mix soda and hot water, add to mixture, mix well. Mix flour, baking powder and salt and add to mixture one cup at a time. Add vanilla. Chill batter thoroughly. This is a very soft dough, but it can be handled nicely if chilled. Roll and cut. Bake lightly at 350 degrees, do not overbake. Makes a soft cookie.

Chocolate Chip Cookies

1 cup shortening
2 cups brown sugar
2 eggs
1 cup sour milk
1 teaspoon nutmeg
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon baking powder
4 cups flour
1 cup chocolate chips, raisins or nuts
Mix in order given. Bake 15 minutes at 375°. Enjoy!

Tea Cookies

Tea Cookies
1 cup butter, softened
1 cup sugar
1 cup powdered sugar
2 eggs, beaten
1 teaspoon salt
1 cup vegetable oil
2 teaspoon vanilla
4 cups plus 4 tablespoons all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Cream butter and sugars. Add eggs and salt. Beat well. Beat in oil and vanilla. Sift dry ingredients together and mix in. Makes a very soft dough. Drop by scant teaspoons onto ungreased cookie sheet. Oil bottom of a glass — dip into a dish of sugar — flatten cookies on pan. (One oiling will do — the oil in the cookies will take care of it). Dip in sugar before every cookie.

Bake for 8 minutes at 350°. Makes 7 dozen. Store tightly covered.

Banny’s Southern Cream Cookies

Banny’s Southern Cream Cookies
1 cup shortening
2 cups sugar
3 eggs — beaten
1 teaspoon vanilla
1 cup sour cream
5 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 cups black walnuts — chopped
3 tablespoons sugar
1 teaspoon cinnamon

Cream together the shortening and sugar. Add the eggs, vanilla and sour cream; mix well. Stir in the flour, salt, baking powder and baking soda to make a stiff dough. Add chopped nuts.
Drop by teaspoonsful onto greased cookie sheet. Mix 3 tablespoons sugar and 1 teaspoon cinnamon in a saucer. Grease the bottom of a jelly glass. Dip into the cinnamon/sugar and gently press the cookies to flatten the balls of dough.
Bake at 350°F for 10 to 15 minutes or until centers are done. These cookies travel and freeze well.

Owl Cookies-'Cookies Recipes'

Owl Cookies

Yields:2-3 Dozen Cookies
Ingredients:
3 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter
2 cups brown sugar
2 eggs
1 1/2 teaspoon vanilla

Steps:In medium bowl mix the first three ingrediants. In large bowl cream together all other ingrediants. Blend flour mixture into butter/sugar mixture. Divide dough into two equal parts. To one part, add enough unsweetened cocoa to make dough dark brown. Divide white dough into two equal parts and roll each intoa log. Divide brown dough into two equal parts and roll out. Place white dough logs on rolled out brown dough and wrap brown dough around white log. Cover wrapped logs and chill overnight.

Preheat oven to 400 degrees. Remove one cookie log from refrigerator and slice into two halves. Put one half back in refrigerator. Slice other half into 6-8 equal slices. Place each slice onto lightly greased cookie sheet and pinch two ears at top of each slice. Repeat with rest of logs.

Use Chocolate chps or raisins for eyes and halved pecans for noses. Bake for 10 minutes until dough is slightly browned. Move from baking sheets to racks to cool.

BLACK AND BLUE BERRY COBBLER RECIPE

BLACK AND BLUE BERRY COBBLER RECIPE

2 c Sugar
2 c Water
1 teaspoon Vanilla
1/2 teaspoon Lemon juice
1/4 c Butter
1 1/2 c Flour
1 1/2 teaspoon Baking powder
1/2 teaspoon Salt
3 c Black berries and blueberries, mixed
1/3 c MilkStir sugar and water over medium heat until sugar dissolves; add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9×12″ rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9 x 13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake one hour at 350 degrees. NOTE: may use apples or peaches but reduce sugar by 1/2 cup.

Fresh Plum Cobbler

Fresh Plum Cobbler

1 cup sugar
1/4 teaspoon salt
1/2 cup butter, cold and cut up
1 1/4 cups flour
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1 egg, lightly beaten
1 teaspoon almond extract
1 1/2 lbs ripe fresh plums, halved and seeded
1/2 cup whipping cream
1/4 cup sugar
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 tablespoons sugar
1/4 teaspoon cinnamon
vanilla ice cream4-8 servings Change size or US/metric
Change to: servings US Metric

1 hour 25 minutes 30 mins prep
1. In medium bowl, combine sugar and salt.
2. Cut in butter til mixture is crumbly.
3. Add flour, cinnamon and baking powder and mix til coarse crumbs.
4. Remove and reserve 1 cup of this mixture.
5. Combine 1 beaten egg and almond extract.
6. Stir into remaining flour mixture to form a soft dough.
7. Pat dough evenly into a 9″ square baking dish.
8. (*Dough may be sticky, flour hands if needed.).
9. Bake at 350º for 10 minutes.
10. Arrange plums over baked mixture.
11. Combine whipping cream, 1/4 cup sugar 1 beaten egg, vanilla and 1/2 teaspoons almond extract, beat well.
12. Pour cream mixture over plums.
13. Sprinkle with reserved crumb mixture.
14. Mix sugar and cinnamon, sprinkle over crumb mixture.
15. Bake at 350º for 45 minutes or until browned and bubbly.
16. Serve warm with ice cream!
17. 8 servings, 4 at our house!

SIMPLE STRAWBERRY COBBLER RECIPE

SIMPLE STRAWBERRY COBBLER RECIPE
4 c Sliced fresh Strawberries
1 c All purpose Flour
1/2 teaspoon Baking Powder
1 c Sugar
1 Egg, beaten
1/4 c Butter or margarine
Whipped topping, or vanilla ice creamSpread strawberries over bottom of greased 8 or 9″ square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 deg F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh.

PUMPKIN COBBLER RECIPE

PUMPKIN COBBLER RECIPE
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nutsRemove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9×13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375 degrees for 50 minutes. Serve with whipped.

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