Abandonia Cooking Book ...

[swiss]

Hey folks,

I need to do something to dectract from the happy brithday kosta post.

What do you think abaout starting the "ABANDONIA COOKING BOOK" thread?

We could gather receipts for Grog, Romulan Ale, Irish stew, oven-cooked witch, Miraculix' drinks, Beetle-juice, Bobble Bobs, dizzy eggs, dyna-toast, grilled smurfs, ESA-potions, Abandoned potatoes, Sauerkraut á la Kosta, Bobbin's Brain delights, and much much more ...

tell me what you think ?

I we get enough receipts I can make a PDF of all this stuff and we can offer it for download to all game lovers ... ermm ... maybe we can sell it to cover the server costs ????

anyway - post your comments!
:cheers:




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The first prebeta-version of the cookingbook is just finished! Please post your comments.



<a href=\'http://www.moccador.de/kochbuch.pdf\' target=\'_blank\'>THIS IS THE LINK FOR THE BOOK</a>

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[Abi79]

I agree :D This could be useful..and bring us money, but who would want ESA-potions if you can find them for free here (http://www.theesa.com/piracy/index.php)?

[Kearnsy]

Sounds good! I'll try to contribute or test some of them.
Nothing more manly than cooking! :D

[Iron_Scarecrow]

You know what I like. Poatato bake. My Grandmother makes a really good one, but then my dad tried to make one and it sucked... hard.

[Shrek]

very well then :ok:

So, where are the recipts? I want to try that "Romulan Ale" and the "Bobbin's Brain delights" amoung other stuffs :D

[swiss]

we need to start a new thread where every willing member might pist his meal or drink ... be patient ... at least for a short while ...

[Bobbin Threadbare]

Ham sandwich:

2Slices of bread
Butter (margirine will do)
Butter knife (you know the real blunt ones)
Ham about 4, 5 slices

Use the knife to spread butter n the sandwich
Stick the large amounts of slices in. (This makes it more flavoursome.)
Stick the other piece of bread on top
Cut however
TaDa!

[PrejudiceSucks]

Cheese and chutney toasted bread sandwich :

Cooking time : Roughly two minutes
Preparation time : Anywhere between one and five minutes, depending on the experience of the sandwich maker and also how urgent its consumption is.

Two slices of bread
Preferably soft butter, margarine will do.
Cheese (cheddar is best for this)
Mango chutney (although other types are good too)
One toaster.
One knife, sharp enough to cut cheese, but not so sharp as to cut through the bread when spreading the butter and chutney.

Put the bread in the toaster and toast until it is golden.
In the meanwhile, get a plate out, as otherwise crumbs get everywhere and this is not a good thing.
Once the toast pops, put it on your plate. It doesn't matter if it gets cold, this actually improves the taste.
Spread butter on the side of the bread with cheese on, leave the other side alone.
Put the cheese on the buttered side.
Spread a reasonably thick layer of mango chutney onto the other piece of toast <3mm depth preferably.
Put the two sides together.
Cut diagonally, to improve both the aesthetics and also to increased surface area if fast eating of the sandwich is required.

Now eat your delicious sandwich! - also great for staying up all night whilst raving/revising. (note - it's a bit of an aquired taste, but your taste buds will learn to love it)

[Sebatianos]

One of mine favorite (not really sure how to call it).

gnocchi (1/2 a kilo)
stewed (canned) pineapples (8-10 big spoons)
parmezan sauce (I use 1 package it's 0.2 liter over here)
ground pork (0.3 - 0.5 kilo depends how much you like meat - can be without it though)
peas (a small can, but I prefer fresh peas - about 0.1 kilo)
beans (s medium can, again prefrebly fresh - about 0.2 kilo)
If using fresh stuff you need to coock it first. You can also add other vegetables, but I suggest agains tomatoes or mushrooms.
garlic (not too much of it - two strokes should do it)
onion (1/2)
sour cream (2-3 big spoons)
oil (not much, depends on the size of the pot/vok you're using)
salt (add accordingly to taste)
water (depends on the size of the pot/vok)
Best prepared in a VOK.

First make the gnocchi (I usually use 1/2 a kilo of the frozen ones - put them in a boiling water far a few minutes and they are ready).

Put some oil (about a teaspoon) in the VOK and slice the onions (depending on the taste I usually use half an onion) and the garlic (not too much of it - but it depends on personal prefrences). Heat it up (don't forget to stir). When the oil is hot put the pork in and mix it for about 5 minutes (should be half way done).
Now put the rest of the ingredients in the vok and add water (so it's all covered). Now all you need to do it to stir it until most of the water boils out and it becomes a bit more compact (could be anywhere between 5 and 20 minutes). Then serve it and enjoy.

[Grinder]

good idea. I'll try to find my favourite pancake recipe!

[chickenman]

How to make "Water in a glass"

1. Take a nice sized glass
2. Put under drinking water tap
3. Turn tap on.
4. When almost full turn tap off
5. Drink !
:D

[Sebatianos]

Originally posted by chickenman@Jan 16 2006, 10:24 PM
How to make "Water in a glass"

1. Take a nice sized glass
2. Put under drinking water tap
3. Turn tap on.
4. When almost full turn tap off
5. Drink !
:D
And here I always thought you need a laboratory to make water. Tell me, how does turning on the tap combine the Hydrogen and Oxigen atoms into molecules??? :blink:

[Combat_trousers_rock]

Ooooh cooking, well, I need to share this recepie with teh world, so...

Chitty:

you will need:
half a pint of bitter
a splosh of champagne

drink some of the bitter and splosh in the champagne, its actually suprisingly nice. T'was invented at a new years eve party.

[Xenon]

Some recipes I invented when I was a student, when we got really hungry for no apparent reason. :smoke:

Ice Cream on Toast - vanilla ice cream, thin slices on hot toast, actually really nice!

Spaghetti with cheese - spaghetti with cheese

Teriyaki Beefcake - mush up some minced beef with teriyaki sauce (Japanese soy sauce for beef), shape into a big rectangle then grill until well done, serve with katsup and chips.

Moose in Brown Sauce - find Canadian student who's grandmother posts her jars of hard boiled moose meat. Mix meat with fried onions and gravy granules (UK style none of this country gravy crap from the colonies), serve with rice or tanglatelli.

one good one, actually one of my brother-in-law's 'what to do with the fish you just caught' recipes:

Sea Bass Fishcake - Fillet the fish and bake in aluminium foil with garlic, steam or boil some potatoes and some leeks or cabbage or whatever you have. Mash up the fish and veg and some dill or whatever herbs you have, add some salt. Form mash into burger sized patties and fry them in a pan until crispy on the outside. They are good enough to serve in a restaurant really!

One last one I had for breakfast in Russia once:

Fish Pancakes - Mash up some cooked mackerel or whatever brown fish you have with some sour cream. Make crepe style pancakes (i.e. French not American, you know not fluffy), roll the fish up in the pancake then pour more sour cream on top. It's actually like a tuna mayo sandwich once you get over the shock.

Enjoy!

[Xenon]

Originally posted by Sebatianos@Jan 16 2006, 05:42 PM
First make the gnocchi (I usually use 1/2 a kilo of the frozen ones - put them in a boiling water far a few minutes and they are ready).

first I thought WTF is gnocchi?

so I looked it up, dumplings? you buy frozen dumplings?!

But it sounds nice, I'll have to get my sister and her husband, who lived in Italy for 9 years, to make it some time as I'm afraid you cant buy them pre-made in the UK.

[Playbahnosh]

Well I have some do-it-yourself recepies I made up during the college days until now (still in college :D). I share some of them if you willing to risk it :F

Playbahnosh's Fast Lunch:

- 1 bag of freezed noodles (500g)
- 1 medium sized sausage (ca. 250g)
- 2 dl of sourcream
- some Hungarian Spice Mix (maybe hard to find outside hungary. Contains: paprika, pepper, salt, caraway, onion and garlick powder)

Get a microwaveable bowl. Put in the still frozen noodles and microwave in defrost capacity for 5 minutes. Add the sourcream to the half defrosted noodles, mix well and microwave for another 5 minutes. Slice up the sausage to loops and add it to the noodles. Put some spice mix (ammount as you like, needs some practice) and mix well. Microwave on high capacity until the sausage starts to melt (let it to leak some lard). Mix it and eat :D

This meal is not only filling like hell, but also cheap and easy to make. :D

More to come soon :ok:

[Iron_Scarecrow]

Originally posted by Xenon@Jan 17 2006, 10:01 AM
first I thought WTF is gnocchi?
Gnocchi is potato. Don't mistake it for pasta.

LOL

[SirPeter]

1 French stick bread
1 chips bag (bolognese or other flavours)
1 plate and a knive.

Slice the stickbread in half with a horizontal cut.
Open the chips bag of your choice.
Put the chips into the stick bread and put it on a plate.

Bon apetite.

[Bobbin Threadbare]

Originally posted by chickenman@Jan 17 2006, 06:24 AM
How to make "Water in a glass"

1. Take a nice sized glass
2. Put under drinking water tap
3. Turn tap on.
4. When almost full turn tap off
5. Drink !
:D
I filed it too high and it spilled. I'm never gonna be able to make water.

[allyfaucet]

Originally posted by Bobbin Threadbare@Jan 17 2006, 03:21 PM
I filed it too high and it spilled. I'm never gonna be able to make water.
Poor Bobbin. Obviously, you need clearer directions. ;)

[Puffin]

I've got trustworthy sources of that TheVoid makes a top-notch Ragú :whistle:

[Sebatianos]

Originally posted by Xenon@Jan 17 2006, 01:01 AM
first I thought WTF is gnocchi?
Well, they're not exactly dumplings. They're made of potatoes (that's true enough), so naturally they're not pasta. Anyway - have a look *: :drool: *

[rlbell]

Terror from the Deep Lasagna

Get a pound each of Xarquid and Lobsterman claw meat (as I have yet to see either of these in my local supermarket and I am a tad leery of getting my own, I substitute scallops and shrimp; although, lobstermeat and crabmeat should also work [real expensive, though]).

Get two bell peppers (for colour I choose one green and one red), two large onions and twelve medium to large mushrooms. Chop up the vegetables and sautee them in either olive oil, or butter. If you can make your own alfredo sauce (otherwise buy some prepared stuff ahead of time), pour about .8 litres over the vegetables and add some garlic powder. The terror part comes from the three to five tablespoons of Madras curry powder; although, the alfredo sauce will absorb most of the lingering afterburn of the curry.

I have no idea how to prepare the Xarquid or lobsterman claw meat, so I will cross that bridge when I get to it. If you can buy precooked shrimp, just do it. Otherwise, you should cook the shrimp ahead of time, or compare the baking time of this lasagna to another baked shrimp dish and adjust accordingly. The scallops are stirred into the sauce raw, along with the shrimp, just before laying the noodles and sauce into the baking dishes.

Preparing the lasagna noodles: Unlike spaghetti, linguini, or orzo (to name a few), you cannot just test a noodle to see if it is cooked, as there are so few of them. Fortunately, there is enough moisture in the sauce that you can take the noodles off the stove when they get limp and they will finish cooking in the oven.

While you are heating the water to boil the noodles (every box of pasta that I have ever seen has workable cooking instruction, so I will avoid repetition), shred 700g of mozerella (sp?) cheese.
When you drop the noodles into the boiling water, preheat the oven to 400 degrees Farenheit (Canada has been officially metric for the last thirty years, but all cooking is done to imperial measures; even though, all food is purchased in SI units).

Every cook has their own preferences for building up a pan of lasagna. Mine are as follows:
First lay down a layer of noodles, then add a layer of the sauce, and then a layer of cheese. I add second layer of noodles, sauce and cheese. Finally I put a top layer of noodles and complete the pan with a final layer of cheese. I cover the pan with aluminum foil and bake for thirty minutes.

I have only done this recipe once, but the sauce was enough for two pans of lasagna prepared, as above. the first was nine by thirteen inches, and the second was eight by eleven inches. As my inlaws were going to be there, and they are not terribly fond of really spicy food, I only used one tablespoon of curry.

[ReamusLQ]

Gnocchi can also be made with a type of cheese, and practically no one can tell the difference. Gnocchi is best in a Cabonera sauce (alfredo with peas and proscuitto), also called a Suprema sauce by some people.

And Gnocchi is considered a pasta, as far as I know, because the potato cream stuff (or cheese) is encased inside a pasta shell, so it really IS almost like a dumpling. It's as much of a pasta as Ravioli is.

[Sebatianos]

Nope, no pasta anywhere in site. I think you're confusing it with Tortellini. Gnocchi are not in any way conected with pasta (at least they shouldn't be), but they can be served with any kind of sauce pasta can be served with.

And I think you forgot to mention that Cabonera sauce involves EGGS (or is that what Alfredo should mean?).

[Danny252]

Ooh.. I need to add a recipie..

Ooh, idea..

Tuna Sandwich
Tin of Tuna
Mayonaise
Ground White Pepper
Salt
Lemon/Lime Juice (optional)
2xBread Slices
Butter
Cucumber/Other salad (optional)

1: Open the tin of tuna and drain of the brine (salt water) that the tuna is kept in. Personally, I give the brine to my dog on her food, she likes it. In the normal world, its more likely cats will enjoy this.
2: Empty the tuna into a bowl/something else to hold it in.
3: Add 2 1/2 fork-fuls of mayonaise (feels free to change this slightly). This keeps the tuna together aswell as being tasty
4: Mix the tuna and mayonaise with a fork.
5: Add small amounts of Ground White Pepper, Salt and Lemon/Lime Juice (the last is optional). Use a sprinkling of ground white pepper, so it creates a light covering. Very little salt is needed. Lemon/Lime juice needs only be 3/4 drops.
6: Find 2 pieces of bread, and buttr both on one side
7: Use a fork to add tuna to one of the break peices
8: (Optional) Add thinly cut cucumber, or another salad of your liking
9: Put the snadwich together
10: Eat.

The amounts can be changed, if you want to. Personal taste, really. The lack of defined amounts allows you to mix and match. Usually there is some spare tuna.This can be kept in a fridge, until next time. I've never known it to go off, so far.

My dog loves this stuff. She loves her disappearing tuna sandwich trick. Its like my disappearing chocolate profiterole trick.Except faster, and in 1 mouthful.

[Puffin]

Danny, I'm not a big fan of tuna, but I reccomend adding boiled eggs in both tuna and shrimp salats ;)

[Kearnsy]

Originally posted by Sebatianos@Jan 17 2006, 10:35 PM
Nope, no pasta anywhere in site. I think you're confusing it with Tortellini. Gnocchi are not in any way conected with pasta (at least they shouldn't be), but they can be served with any kind of sauce pasta can be served with.

And I think you forgot to mention that Cabonera sauce involves EGGS (or is that what Alfredo should mean?).
Ok let me clear things up:
Gnochi is primarly potato, flour and eggs and a form of fat (usually butter). It is considered to be pasta (it contains the primary ingredients and in essence is only really addin potato or cheese (or farina for that matter). Its also really easy to make and quite quick actually.
Is definetaly best served with a cream based sauce such as cabanara, afredo or even a thin bechemele sauce.

oh, and cabanara has eggs and alfredo has more cream and garlic.

@rlbell: Nice idea!

:D :ok:

[ReamusLQ]

Originally posted by Sebatianos@Jan 17 2006, 02:35 PM
Nope, no pasta anywhere in site. I think you're confusing it with Tortellini. Gnocchi are not in any way conected with pasta (at least they shouldn't be), but they can be served with any kind of sauce pasta can be served with.

And I think you forgot to mention that Cabonera sauce involves EGGS (or is that what Alfredo should mean?).
That is what I meant by Alfredo sauce (like, Fettucini Alfredo?)

Gnocchi is the italian word for Dumpling, actually plural for gnocco.

[punch999]

Is vanilla icecream toast really actually good?

[Bobbin Threadbare]

Microwaved Bread
Looks like toast. Tastes like bread.

1 Microwave
1 Breadslice
1 plate (optional)

This may seem simple but it's quite difficult. Put a piece of bread into a microwav set it for 30sec and make sure the bread is on an angle so it won't get wet and shrivel up. If you hang it from the ceiling of the microwave, put a plate at the bottom to collect the steamwater. This takes practice. Very difficult to make.

[TheVoid]

Uhm let's clear something up in here.

Gnocchi are made of potatoes and flour, and yeah they're the plural of "gnocco" (tho you'll rarely ever use the word since it's not so likely to eat just one).

Pasta is basically made of wheat and water, tho many variations are available, including the use of eggs.

Ravioli, tortellini and cappellini are pretty much the same concept with different variations.

Ravioli are made of two pasta squares with dented edges, and stuffing inside.

http://www.gennarino.org/raviolo4.JPG

Tortellini are smaller,no dented edges and wrapped in a different way.

http://it.primopiatto.barilla.com/ilmondodellapasta/lapastabarilla/purisapori/img/79633_tortellino.jpg

The "tortelloni" are just a bigger version of tortellini.
On the other hand, the "cappelletti" are a smaller version:

http://www.bindi.co.uk/bindi335/cappelletti.jpg

The stuffing can be pretty much everything, most common being spinach, different kinds of ham, mushrooms, pumpkin, cheese.

Never heard of the "alfredo" sauce before, but the "Carbonara" is quite good and easy to make, and made of eggs, salt, pepper and roasted bacon. You can add milk as well. If someone is longing for the full recipe, just ask. :ok:

[swiss]

Cornflakes

Novice version:

What you need:

- some money
- 1 supermarket that sell cerials in packages and milk
- 1 pack/bottle of milk from that store
- 1 pack of cornfalkes (optionally with or without sugar) from that store
- 1 a dish (the bigger - the better)
- 1 spoon
- 1 refridgerator
- some hunger

Preparation:
go to your supermarket and figure out where the cerials and milk is stored. when you have problems with orientation you may ask a nice personell person. get your milk and cerials. go to the counter and pay with the "some money". make sure to get some change back. else you should probably ask a local police officer if everything was OK rather than having trouble with the massive man at the exit of the store.

put the milk into the refridgerator - wait at least 2 hours until you continue preparing your meal. You may skip this step when the milk is already cold. If you are not sure if it is cold enough just take a sip out of the box and when your teeth hurt the temperature is quite OK.

pose the dish on a table or other plain surface. Now carefully add the cerials to the
bowl until it is almost full. Now pour some cold milk (refridgerated) over it and directly begin to use the "spoon" to get some of the ingredients of the bowl into your mouth. (that's the big hole beneath your nose - make sure it is opened before putting the spoon in it!)

Repeat the last step until the bowl is entirely empty. If there should remain some milk in the bowl just pour it onto the next grandma you find. That is good for her skin and she will be happily giving you some money for your nice deed.

After all is completely empty you may begin again with step 1. but please make sure you are hungry! otherwise you may send everything you bought to little children who do not have enough to eat.

have a nice day! And remember Cerials are making you strong and smart!


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If you clearly understand these steps and if you feel like a pro already then wait for the Pro-Version of this receipt!

:cheers:
swiss

[Danny252]

Originally posted by punch@Jan 18 2006, 02:12 PM
Is vanilla icecream toast really actually good?
I had fried icecream in the carribean, which was icecream inside something that had been fried, and that was good. Toast sounds good too.

[rlbell]

Originally posted by TheVoid@Jan 18 2006, 03:03 PM

Never heard of the "alfredo" sauce before, but the "Carbonara" is quite good and easy to make, and made of eggs, salt, pepper and roasted bacon. You can add milk as well. If someone is longing for the full recipe, just ask. :ok:
Afredo sauce is a white sauce made by thickenning mixture of cream, butter, and flour (or corn starch, possibly eggs, too) and adding a little garlic and a lot of parmesan cheese. As the thickenning step is rather fiddly and prone to boiling over and/or going lumpy, I just go to the grocery store and buy it in jars.

It is a generic sauce that can be improved by the addition of any of a variety of flavourings. My choices are bell peppers, onions, mushrooms, and some kind of meat (chicken, bacon, shrimp, or scallops). It can be poured over any starchy stuff; usually, some kind of pasta, but rice is also good. By extension, alfredo sauce should be good on mashed potatoes, but that seems rather decadent. It might be nice on crepes.

Carbonata is also nice. A mixture of mushrooms, bell peppers, onions, and bacon. Along with a number of eggs, the sauce is stirred into the pasta, as soon as the pasta is drained but still quite hot. The dish is completed with a dusting of black pepper.

[Fruit Pie Jones]

Cornflakes

Novice version:
I have something to add to this recipe to make it less confusing for the novice chef:

pose the dish on a table or other plain surface.
The dish (or "bowl" as the cool kids call them nowadays) must be placed on the table in a concave up orientation. When viewed from the side, it should look like this:

\__/

Placing the bowl on the table in any other orientation will cause problems in later steps.

[swiss]

Originally posted by Fruit Pie Jones@Jan 18 2006, 05:54 PM
Cornflakes

Novice version:
I have something to add to this recipe to make it less confusing for the novice chef:

pose the dish on a table or other plain surface.
The dish (or "bowl" as the cool kids call them nowadays) must be placed on the table in a concave up orientation. When viewed from the side, it should look like this:

\__/

Placing the bowl on the table in any other orientation will cause problems in later steps.
LOL - I wonder why I forgot that .... LOL

[Bp103]

I know how to poach an egg without haveing to spend ages scrubbing cooked on egg out of the pan.

Get some microwaveable clingfilm

Get a cup

Push the cling film into the cup, and crack the egg into the cling film
You should be able to tie the clingfilm around the top of the egg,

Drop egg into boiling water, and poach normally, it'll taste great, and you wont have to spend ages scrubbing cooked on egg out of the pan.

[punch999]

Punch's energy bar

Hershies bar or anything of the sort add some sugarAnd Whipped cream on top and drink with redbull

[swiss]

I think tomorrow is a good day to start making the real book with these receipts ... so come on and post some more !

I'll post it in this thread when I am halfways done ...

:cheers:

We still need the Kosta Kraut and Bobbin's Brain Delights .....

[Bobbin Threadbare]

Originally posted by swiss@Jan 19 2006, 10:02 PM
I think tomorrow is a good day to start making the real book with these receipts ... so come on and post some more !

I'll post it in this thread when I am halfways done ...

:cheers:

We still need the Kosta Kraut and Bobbin's Brain Delights .....
You mean we had to pay for these?!

Bobbin's Brain Delight
:P

1 brain
1 skull
1 fur of noisy animal (something that make a grr noise. Like a dog for instance)
pepper
salt
1 slice of salmon


1. Put the brain in the skull and stuff it with the fur
2. Put in oven at 250C
3. When brain pops, take out
4. Drain the juice from the salmon.
5. 6. Pour the juice on a plate
6. Place the skull n all on plate
7. Place salt and pepper in the skull.
8. Eat (if you can)

[Javaguy]

well heres a recipie you may like to cook your loved ones on valentines day:

Lemon bread

ingrediants: bread, olive oil butter, a toaster, some lemon juice, a knife

method: take the bread and put it in the toaster
cook for however long
turn the toaster off and get the bread out with the knife
sprinkle lemon juice over the toast
put butter on the toast

serve with a note of apology- you had nothing else left in the fridge.

or for some extra fun you could try

a cracker

ingrediants: a tin, some crackers, a hand, a disregard for personal health

method: using your hand carefully open the tin to reveal crackers inside.
pick up a cracker
move it in the direction of your mouth, this may require you to continue holding the cracker
bite down upon the cracker
swallow

diagram:

http://www.mednd.com/html/Food_Guide/Crackers.jpg
these are the crackers

:D the white area is your mouth
NOTE: do not attempt to insert cracker into eye, just because it is white

[rlbell]

rlbell's gourmet hamburgers

Take:
907g of lean ground beef
12 of your favorite snack crackers
2 eggs
Some basil, oregano, cumin, garlic powder, rosemary, sage, tarragon and thyme
Ketjap manis or Worcestershire sauce

Knead all of the ingredients together in a large bowl (Start with well thawed ground beef, or your fingers will freeze). I have not given amounts for the seasonings as I never measure them and you are the people who are going to eat it. Start with a teaspoon of each. If your first experience is not a bad one, shift the amounts of each seasoning to your own taste. To make the patties, you pinch off a ball of the mixture and press it flat between your palms (this is a messy task). Typically, I make eight patties out of each batch. For larger numbers of patties, make multiple batches of the recipe.

You can grill over the barbecue, grill them in the oven, or fry them over a medium heat.


I learned to season my cooking by watching my father whip up some oil and vinegar salad dressing, before dinner. He never bothered to remember what he used, so each time he would open each spice jar, sniff the contents, and come to a spot decision on whether to add some. As you are the only one who has to eat your cooking, and you sniff each spice before adding it to ensure that you find it palatable, you can avoid cooking disasters, so you are free to experiment.

[swiss]

Hey GUYS STOP THE RECIPE-TYPING!

Finally the first VERY EARLY STEP of the Abandonia cooking book is available!

please note that these works are not FINISHED there is lot's of work to do to make this a good cooking book. Please post any advice, critics and thoughts here.

Enjoy!

NOTE: Wehn you started Acrobat Reader to see the book please press STRG + L to make it a fullscreen view.

FURTHER NOTE: The first page doesn't belong to the book ... (just ignore it)

happy cooking,
:cheers:
swiss


THIS IS THE LINK (http://www.moccador.de/kochbuch.pdf)

[Toxik]

Really nice though its kinda hard to read(larger letters maybe?or making them more contrast?)+my personal feeling-more beige and red

once you start accepting recipes again,I found some...Even for Abandoned potatoes

[Bobbin Threadbare]

Bummer. I recently got rid of Acrobat. <_<

[Romano]

Well, here you are:

Istrian yota (Stew):

INGREDIENTS
150 g. (5 oz.) beans
300 g. (10 oz.) sauerkrauth
200 g. (7 oz.) potatoes
500 g. (18 oz.) smoked spare ribs
100 g. (4 oz.) smoked bacon
20 g. (2/3 oz.) garlic
parsley
salt
2-3 pepper corns
2 bay leaves

The beans should be soaked in water for 24 hours.
Wash and drain the sauerkraut. Wash the spare ribs. Prepare pest: finely chop the bacon (known locally as panceta), garlic and parsley to a paste-like consistency. Peel and slice (or dice) the potatoes. Boil the sauerkraut and spare ribs together and the beans separately. When half cooked, combine the beans, sauerkraut and spare ribs and continue cooking. Add bay leaves, pepper corns and pest. Just before cooking is completed add the potatoes and cook until they soften. Remove the spare ribs and serve separately from the yota.

[Danny252]

Originally posted by Bobbin Threadbare@Jan 20 2006, 11:46 AM
Bummer. I recently got rid of Acrobat. <_<
Now WHY would you do that?!

Meh...

[Romano]

I forgot the dessert. Sorry!

Dreamy Cream in Puffin Pastry:

INGREDIENTS

2 cups evaporated 2% milk
2 cups milk
8 egg yolks
1 cup granulated sugar
4 teaspoons vanilla sugar (or substitute equal parts vanilla and sugar)
1 cup flour
2 tablespoons clear gelatin (Knox)
? cup cold water
? cup boiled water
2 cups whipping cream
1 package (16 ounces) puff pastry
powdered sugar for garnish


Bring the evaporated milk and regular milk to a very gentle boil in a double boiler. While waiting for the milk to boil, in a separate bowl mix together the yolks, granulated sugar and vanilla sugar at medium speed with a mixer. Add flour to the yolk mixture until blended.
Remove 2 cups of milk from the double boiler. Add this milk to the flour mixture while continuously beating at low speed. When blended, return this mixture to the milk still in the double boiler and continue to cook until thick while stirring very frequently.
Mix together gelatin with the cold water, let stand for 1 minute and then add boiling water, mixing well with a fork or small whisk.
Add the gelatin to your custard mixture in the double boiler and continue to cook for about 5 minutes, continually stirring as it thickens. Cool custard in ice water when removed from heat.
In a separate bowl, beat the whipping cream until peaks form. Fold the whipped cream into the cooled custard (make sure the custard has cooled to room temperature before adding the whipped cream). Refrigerate this mixture for about 20 minutes so that it stiffens a bit and is easier to spread.
Trim the edges of the puff pastry sheets to fit a deep tray or baking dish. Place one layer of puff pastry on bottom.
Spread evenly with custard and then place second layer of puff pastry on top, pressing down slightly. Refrigerate for at least 4 hours. Sprinkle with powdered sugar on top prior to serving and cut into oblong pieces.

[swiss]

Thanks Romano! :ok:

I'll add these original Krauth-reciepts when I make an update to the current version of the book!


---

Everyone please look at the very first post! There is the link for the PDF!

[Playbahnosh]

Okay, heres another one from my recepie collection. I guess this meal exists in different names and ingridients in every country's recepies, but I add it nonetheless:

Coated Bread:

1 loaf of bread
1 box of eggs (depends on the size of the bread-loaf, ca. 6-7 eggs to 1 kgs of bread. Go figure.)
1 frying pan
Cooking oil (plenty)
1 bigger bowl
Salt, pepper and other spice, you decide.
Paper towels
Milk

Crack up the eggs and beat them up good :evil: . Add some salt and pepper (and the spice of your choice, needs some trial-and-error to figure). Mix the contents well. Slice up the bread to medium slices and put them aside. Heat up a good load of oil in the frying pan until it almost start to smoke. The ammount of oil depends on the amount of bread, the slices must sink in the oil a little but do not soak. Now comes the funny part. Get some defensive towels or dish-gloves, becouse you will feel funny after if you don't :D . Get a slice of bread and soak it into the eggs good, just be careful to not let it disassemble. Get the bread out and carefully put it into the frying pan. The hot oil will start to sprinkle so beware. It will sting but won't cause any permanent harm. In any case it can be pretty annoying if you don't wear something defensive. Let it fry until it starts to turn gold, then turn it over and fry it until gold-to-dark brown(but do not make coal out of it, it tastes funny :D). Put it on paper towels.

Repeat the action until the bread is gone. If you run out of beaten eggs, crack some more up, spice it and refill the bowl. If you run out of bread, you can make omlette of the remainder eggs

Eat it with milk. Great for breakfast. Enjoy :ok:

[Master MC]

http://www.zamboni.nl/zamboni/images/afbeelding_3001.jpg
Recipe for real, Dutch, balkenbrij!

* 1/2 pork's head
* 1 onion
* chopped carrot
* 1 leek
* 5 parsleystems
* 8 cloves
* 1/2 teaspoon aniseed
* 1 piece of thyme
* 4 pieces of mace

* 20 flail-lacerated (?) peppercorns
* 500 gr of pork's liver
* 250 gr of fresh bacon
* 400 gr of flower
* 250 gr of little cubes of pickles
* 150 gr of raisins
* 1 teaspoon of salt
* 1/2 teaspoon of nutmeg
* lard

http://www.blablablog.nl/B1038127581/C1863250349/E974681735/Media/balkenbrij.jpg

Put the pig's head in a large pan and fill it so that the head is just under water level.
Boil en gently cool down.
Boil for 1? hour, add the vegetables and spices.
Boil gently for one more hour and cool it down.
Wash the raisins with warm water and dry them for one night in a drainer.
Pull the meat off the head and join it with the liver and bacon. Put the meat in a 'meatmill' (?).
Sift the pork-water.
Join the meatclump with 1? litres of porkwater and boil.
Make a nice porridge out of the flower and ? litre of porkwater, stir it in the meat clump.
Boil again, stir well and boil gently for 20 minutes.
Take the pan, throw the pickles and raisins into the contents of the pan.
Add nutmeg and salt to your flavour.
Throw the substance into a with cold water rinsed form, cover with sheeting and cool in the refrigerator until it's cold.
Cut the balkenbrij in slices of 1? cm thick, cover with flower and roast it in the lard until both sides are brown.

Enjoy your dinner!
http://europa.tiscali.it/Media/foto/ricette/olanda--110x90.jpg

And this is the low-meat version!

[#BlakhOle#]

Wow I never knew there was so many pasta-related foods in the world. :blink: I need a holiday. :wall: maybe Italy...

[Timpsi]

Pulla (A very typical Finnish dessert, available at all cafeterias and bakeries nationwide)

http://www.uniresta.fi/kuvat/pulla.jpg


Incredients:

5 dl of hand-warm milk
50 g of yeast
2 eggs
2 dl of sugar
1/2 spoon of salt
1 spoon of grind cardamom
200 g of melted butter
n. 1 kg of wheat flour

Mix the yeast with the hand-warm milk in a large bowl. Add one egg, sugar, cardamon, salt, and about half of the flour, and mix well. Add the rest of the flour and the butter. Mix until the dough has turned into a solid mass that doesn't stick to the fingers or the bowl. Cover the bowl with a cloth and leave it to a warm place to rise for about 45 minutes.

Make small balls from the dough, and place on a baking sheet. Let them rise on the sheet for about 10 minutes, again covered with a cloth. Set the oven to heat up to 225C (437F). Break an egg into a cup, and mix it with a fork to break the structure. Bursh the balls with the egg to ensure a nice colour and a bit better taste. Adding drop of sugar on the top of the balls is also a common habit, as is making a deep hole in the middle of the ball and putting a bit of butter in it.

Bake the balls in the oven for about 10 minutes, or until they've got a nice golden colour to them. Fresh pulla goes best with coffee, cocoa, and cold milk.

In order to make Laskiaispulla, a variation commonly enjoyed 40 days before Easter, you'll have to cut the pulla horizontally in half, and to add a layer of whipped cream. Often the whipped cream is mixed with grind almond, vanilline sugar, and powder sugar. Sometimes people add also a layer of strawberry jam to the pulla.

http://www.valio.fi/channels/www/ruokaohjeet/kuvat/Kuluttaja/krv-kerho/2000/KRV1_00talvi/laskiaispullat_ja_mantelikermavaahtop.jpg

[_r.u.s.s.]

Yum.. pulla, [squelch squelch] realy great! :ok:


..my mum loves it too :D

[Toxik]

hmm..that thing seems strangely familiar
I think its here too,only its without cardamonn and filled with curd mixed with sugar,vanilla sugar and eggs

[Havell]

This could probably afford to be unpinned.

[swiss]

Originally posted by Havell@Feb 8 2006, 09:53 PM
This could probably afford to be unpinned.
why???

[Havell]

Because it hadn't been posted in for days, and 8 pinned topics is too many for a chatty forum.