Please use this thread to submit your entries for the Cooking Class 2020!
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Please use this thread to submit your entries for the Cooking Class 2020!
I just found a recipe in my bakery. Maybe Mr. Croix Saint left it there during the easter event :confused:
In-game buff: Cookies
<a href="https://ibb.co/V9HhY05"><img src="https://i.ibb.co/V9HhY05/Cookies.jpg" alt="Cookies" border="0"></a>
Recipe (approx. 50-60 cookies):
- 280g sugar
- 50g maple sirup
- 2 eggs
- 170g butter (soft)
- 400g flour
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 250g chopped chocolate (whole milk, dark or mixed)
Stir the sugar and the maple sirup thorougly and add the eggs and butter afterwards. Mix everything.
Mix the flour, the baking soda and the salt separately and put everything together. As soon as it's a nice dough, add the chopped chocolate.
Heat the oven up to 190°C and form small balls out of the dough (quite easy if you use two teaspoons) and put them on a baking tray. Don't worry, they won't remain in that form ;)
After approx. 10 minutes the cookies are ready. Repeat till finished :D
But, to be honest, there is a big difference to the buff in-game: they won't last for 32 hours ;)
realm 3 Sandycove
uk
Piero's bowl of pasta
https://i.ibb.co/5n84gG9/Piero-039-s...sta-pic-15.jpg
Ingredients
5 frozen pre cooked swedish meatballs
1 250g jar of herb and onion meatball sauce
150g of spaghetti
Pinch of salt
Grated parmasan cheese (optional)
Instructions:
Defrost the meatballs.
The most popular way to cook spaghetti is simple. Put the pasta and a pinch of salt into plenty of boiling water, stir it, bring it to a simmer, turn the heat off, put a lid on and leave it to finish cooking for 10-12 mins, while the spaghetti is cooking, place the meatball sauce in another saucepan and bring to the boil, add the defrosted meatballs and simmer until spaghetti is cooked
Place spaghetti in to a dish and cover with the meatballs and sauce, sprinkle over the grated parmasan.
realm 3 Sandycove
uk
The fermentation accelerator
https://i.ibb.co/QFt6QQR/baked-bean-...dip-pic-10.jpg
Ingredients
1 x 450g can of baked beans
1 clove of garlic, grated
1 tsp salt
4 tbsp mayonnaise
A squeeze of lemon juice
1 tbsp chopped fresh parsley
2 tbsp sriracha sauce
Instructions:
Drain the beans, keeping the sauce aside in a separate bowl. Then rinse the beans and leave them to drain. we will use the beans for baked bean cookies in a future recipe.
To make the dipping sauce, add the garlic, salt, mayonnaise, lemon juice and parsley to the drained bean sauce from the tin and stir well.
Notes:
This is an excellent dipping sauce for potato wedges or baked bean cookies
realm 3 Sandycove
uk
A different take on the cookie buff
https://i.ibb.co/n12B1BT/Falafel-and-dip-pic-10.jpg
Ingredients
1 x 450g can of baked beans or Use the beans from the fermentation accelerator recipe
1 large egg
2 cloves of garlic (grated)
1/2 large onion (finely chopped)
1 tsp salt
1 tsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
30g chickpea flour
A large handful of fresh parsley, finely chopped
Cooking oil spray
Essential kit:
You will need a blender.
Instructions:
Drain the beans, keeping the sauce aside in a separate bowl (for use in making the fermentation accelerator). Then rinse the beans and leave them to drain. Put the beans and the egg into a blender and whiz until you have a smooth paste. Transfer to a bowl and add the garlic, onion, salt, chilli powder, cumin and coriander. Add the chickpea flour and mix everything together – it may be quite a wet mix.
Preheat the oven to 220°C/fan 200°C and have a large baking tray ready, generously greased.
Using wet hands, create walnut-sized balls of the bean mixture and pop them on the tray. Spray them with oil all over and bake in the oven for 25–30 minutes, turning them halfway through.
Note:
When the Cookies are baked I like to eat them warm and with the fermetation accelerator dip.
realm 3 Sandycove
uk
Roast Duck Buff
https://i.ibb.co/WxQjtSn/roast-duck-pic-33.jpg
Ingredients
1 duck breast
Essential kit:
An ovenproof pan
Instructions:
Heat ovenproof frying pan to a medium heat, and pre-heat oven to 200°C.
Pat dry the duck breast, score skin in a crisscross pattern and lightly season the skin with salt.
Place the duck in the pre-heated frying pan skin side down, using no oil, for 5 mins or until the skin is golden.
Turn and cook for a further min.
https://ibb.co/bQfjrRK
https://i.ibb.co/RY5GC4D/roast-duck-...n-the-oven.jpg
Remove pan from heat and place in pre-heated oven for a further 8-10 mins to your liking.
For best results rest uncovered for 5 mins before slicing and serving.
https://ibb.co/DpFJw5g
https://i.ibb.co/zJgMPGH/Sliced-roas...ing-pic-15.jpg
Serve with vegetables of your choice.
Note:
I served the duck with 1/2 chinese leaf (steamed for 5 mins then filled and steamed for further 5 mins), for the filling I used 20g of each, miso, ginger, garlic, chilli, fish sauce, soy sauce, sesame oil and sliced spring onions.
https://ibb.co/fN0LZhM
https://i.ibb.co/WzKj7bn/chinese-leaf-pic-18.jpg
https://ibb.co/BcwPrmD
https://i.ibb.co/xX3sfyv/chinese-lea...ent-pic-44.jpg
https://ibb.co/xz98B7f
https://i.ibb.co/qmqFcrW/Steamed-chinese-leaf.jpg
My take on the christmas feast buff
https://i.ibb.co/qm18QWw/Christmas-feast-pic-12.jpg
Ingredients:
2.25kg/5lb Pork leg joint (boneless)
Sea salt
Roast potatoes (recipe to follow)
Roast pasnips (recipe to follow)
Assortment of cooked vegetables of your choice ( I used Cauliflower, broccolli, swede, carrots and mashed potato)
Gravy, jus, sause or coulis of your choice
Instructions:
Pre-heat oven to 220C/Gas 9.
While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
Now place the pork in a tin, skin-side up, take about 1 tablespoon of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 170C/Gas 5, and calculate the total cooking time, allowing 35 minutes to the pound, then deduct the initial 25 minutes cooking time. In this case it would be a further 2½ hours.
The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
Remove from the oven, for best results rest uncovered for 30 mins before carving and serving.
Serve with the assortment of vegetables
Serve with a gravy, jus, sause or coulis of your choice.
Note:
Gravy is made from the juices of oven roast meat, thickend with a starch such as corn flour.
Jus is made from the juices of oven roast meat that has been refined and condensed to get a clear liquid naturally thickened.
Sauce could be made from the juices of oven roast meat with other ingredients added such as wines or spirits to compliment the food. Sauces can be served hot or cold.
Coulis is a thin fruit or vegetable purée, used as a sauce. If the purée is too thick, you can add some water and sometimes sugar
Roast potatoes
Ingredients:
1.2 kg Maris Piper, or white potatoes
4 tbsp goose or duck fat
1 large head garlic, halved through the middle
4 sprigs rosemary
sea salt and black pepper
Instructions:
Pre-heat oven to 200°C/Gas 7. put the goose fat into a large roasting tray with the garlic and half the rosemary, add a big sprinkle of sea salt. Put into the oven to heat up.
Peel the potatoes and cut into small chunks (small potatoes into 4 chunks, medium potatoes into 6 and very large ones into 8). Put into a pan, cover with water and place on a high heat. Once boiling vigorously leave for 1 minute, turn off the heat, drain and leave to steam dry in a colander for a few minutes. Shake the colander to ruffle the edges a little, this will help get them really crispy.
Remove the oven tray carefully as the fat will be very hot, add the potatoes, toss to coat in the fat, season with sea salt and black pepper and top with the rest of the rosemary. Roast for 30-35 minutes, until crispy and golden, turning once halfway though.
Tip: The key to getting these really crispy, quickly, is the hot fat and cooking the potatoes in a single layer, therefore use a nice big roasting tin and don’t overcrowd the tray.
Roast Pasnips
Ingredients:
4 parsnips, peeled and sliced long ways
2 tbsp goose or duck fat
1 tablespoon dried Italian herbs
sea salt and black pepper
Instructions:
Preheat the oven to 200 C / Gas 7.
Put the goose fat into a large roasting tray and place into the oven to heat up.
Remove the oven tray carefully as the fat will be very hot, add the parsnips, toss to coat in the fat, season with sea salt and black pepper and sprinkle over the herbs.
Roast for approximately 30 minutes, or until tender, turning halfway through.
https://www.bilder-upload.eu/bild-e9...96677.jpg.html
Piero's Bowl Of Pasta
Ingredients
Pasta - 1 pack spaghetti, good pinch of salt, glug of vegetable oil
Method - Bring pot of water to boil on high, add salt and oil then pasta. Cover and simmer on medium high for about 12 mins or until cooked to taste
Remove from heat and drain in colander
Sauce - 1 decent size sausage of your choice, 1 medium onion chopped, 1 x 410 gram can diced tomato, spices and herbs of your choice, a little olive oil
Method - Cut sausage into 2cm ringlets, put into pan with a spoon of olive oil and fry on high heat till browned on all sides, then add onions and stir fry till onions start
going soft, now add desired spices and herbs to taste and stir fry for 1 minute, turn heat down to medium and add tomatoes, simmer to boil for 1 minute then
add previously cooked pasta and stir through, allow pasta to warm to desirability and serve.
https://www.bilder-upload.eu/bild-e9...96677.jpg.htmlhttps://www.bilder-upload.eu/bild-e9...96677.jpg.html
realm 3 Sandycove
uk
A spicy red flying settler buff
https://i.ibb.co/gSjhBwn/red-flying-settler-pic-10.jpg
Ingredients:
660g red peppers
50g tomato puree
½ tsp salt
1 tsp cayenne pepper
30 ml olive oil
https://i.ibb.co/nr7ryvS/roast-peppers-pic-3.jpg
Roast the peppers for 20-30 mins at 220ºC/Gas 7 until dark and softened. Transfer to a bowl and cover with cling film, leave until cool enough to handle.
https://i.ibb.co/KbQJJRC/roast-peppers-pic-4.jpg
Remove the charred skins, stalks and seeds and blitz in a blender with the remaining ingredients.
Note:
Store this in a jar, in the fridge for around a week.
A good homemade pepper paste (biber salçası) can be eaten with bread, butter and some feta cheese.
I use the paste when making etli kapuska.
realm 3 Sandycove
uk
Deconstructed easter egg roll buff
https://i.ibb.co/p1CdQym/Green-Eggs-and-Ham-pic-168.jpg
Ingredients:
makes 2 servings
4 spring onions
2 garlic cloves
2 large handfuls of kale
2 large handfuls spinach
4 eggs
A splash of single cream (around 25ml)
50g of peas
150g bacon (sliced into strips about 15mm wide)
2 to 4 bread rolls (dependant on type and size of the roll)
Some light vegetable spread
salt and pepper to flavour
Grated parmesan (optional)
Instructions:
Whack the bacon on a baking tray and pop in a preheated oven – around 200C/Gas 7 , but watch to see if the temperature is too high, or if the bacon is browning too quickly.
Finely slice the spring onions and crush the garlic. Pop into a frying pan with the melted light vegetable spread and fry until they’ve softened.
Remove the stalks from the kale and then finely slice. Add to the pan with the spring onions and fry until they’ve softened once more.
While the kale is frying, whisk up the eggs in a separate bowl. Season to taste and add the cream. Whisk again.
Slice the spinach and add to the frying pan – it takes much less time to soften, particularly when sliced.
After a minute add the peas.
Pour the eggs into the pan and cook for a minute or two. Fold the eggs gently through the green mixture.
Remove the bacon from the oven when it is suitably brown and crispy.
Slice the bread rolls across the middle then toast the bread rolls.
Time to assemble! Layer up the toasted rolls with the green egg mixture then the crispy bacon on top. Sprinkle over the parmesan for some extra umami.
realm 3 Sandycove
uk
Celebration of Love buff
https://i.ibb.co/WKtxYVM/etli-kapusk...ls-pic-415.jpg
Not only a celebration for the love of food and cooking but also a celebration of love for the humble cabbage.
Ingredients:
makes 4 servings
45ml olive oil (may not be needed if using a fatty mince)
250g minced lamb (can use minced pork or beef)
2 medium onions, chopped
1 large garlic clove, chopped
1 tbsp tomato puree
2 tbsp red pepper paste (see red flying settler recipe on how to make)
1 tsp chilli flakes
A sprinkle of chilli flakes (optional)
4 medium tomatoes, peeled and roughly chopped
1 tsp salt
6 turns of the black pepper mill
500ml water
750g Savoy or white cabbage, coarsely chopped.
Bread rolls of your choice (optional)
Instructions:
In a large pan, heat the olive oil over high heat and fry the minced lamb until brown all over. (I didn't use the olive oil because I think minced lamb is fatty enough).
Turn the heat down and add onions, garlic and the rest of the olive oil (if needed), stir until softened.
Add tomato puree, red pepper paste, chilli flakes, chopped tomatoes, salt and pepper and cook for a few minutes until the tomatoes start to break down.
Add 250ml water and bring to a simmer. Cover and cook for 30 mins.
Add cabbage and the rest of the water, Simmer for another 30 mins.
Serve and sprinkle with chilli flakes.
Note:
There are many varied recipes for Etli Kapuska on the internet and it can be made without meat if you are vegetarian or vegan (or if you’re just not in the mood for meat, of course) but whichever way you choose to make it, there’s no denying that this one pot Turkish cabbage stew is pure comfort food for colder days. It’s a dish that lets the cabbage shine, hence the reason for using so much – and it’s the dish that made us fully appreciate the joy of cabbage! Who would have though we could actually be excited about cabbage?
Apparently, the word ‘kapuska’ originates from the Russian word for cabbage (Russian readers might be able to help us out there) and this type of stew is eaten in countries such as Romania, Bulgaria and Poland (the Polish word for cabbage is ‘kapusta‘ and it is also the name of their similar cabbage dish).
realm 3 Sandycove
uk
Vicious drinking chocolate buff
https://i.ibb.co/LxzTSSp/Vicious-Dri...ate-pic-15.jpg
Ingredients:
230ml whole milk
30g 72% bittersweet chocolate buttons
1 arbol chile pepper
½ tsp ground cinnamon
¾ tsp brown sugar
½ tsp vanilla extract
½ tsp salt
½ tsp whole black peppercorns
½ tsp whole allspice berries
Pinch of cayenne pepper
30ml Grand Marnier
Fresh whipped cream
Sprinkle of chile powder
Instructions:
In a small saucepan over medium heat, combine the milk, chocolate, chile pepper, cinnamon, brown sugar, vanilla, salt, peppercorns, allspice and cayenne pepper.
Simmer, whisking until the chocolate has melted, about 5 minutes.
Remove from the heat and allow to infuse for 15 minutes, then return to medium heat and warm until hot.
Strain through a fine mesh strainer into a suitable cup and add the Grand Marnier.
Top with fresh whipped cream and a dusting of chile powder.
Note:
You could use cointreau or amaretto instead of the grand marnier.
realm 3 Sandycove
uk
Bribe for Bob buff
https://i.ibb.co/XbwhCRh/Slow-cooked...non-pic-12.jpg
Ingredients:
makes 4 servings
1 tbsp olive oil
600g diced casserole steak
150g streaky bacon, roughly chopped
1 large onion, peeled and chopped
2 garlic cloves, peeled and chopped
400g mushrooms, chopped
325g carrots, peeled and chopped (optional)
300ml red wine
250ml beef stock
2 sprigs thyme
Mashed potato for serving (you can use other vegetables)
Essential kit
You will need a slow cooker.
Instructions:
Heat half the oil in a large frying pan. Season the meat and cook in the pan for 6-8 mins, until browned all over. Remove with a slotted spoon and put in a slow cooker.
Add the remaining oil to the frying pan, then add the bacon, onion and mushrooms.
Sauté for 4 mins before adding the garlic and carrots (if used), cook for a further 3-4 mins.
Pour in the red wine and stir to help de-glaze the pan. Then stir in the stock.
Pour the vegetables and liquid over the beef in the slow cooker.
Add the sprigs of thyme and cook for 8 hrs on a low heat, until the beef is very tender. Serve with the mashed potato.
Note:
Freeze stew only – cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
realm 3 Sandycove
uk
Grilled steak buff
https://i.ibb.co/mbFbd7K/Steak-and-salad-pic-10.jpg
Ingredients:
1 medium size steak
For the salad:
1 medium tomato (quartered)
2 tablespoons of peas
A few slices of cucumber
A few rocket leaves
A few mint leaves chopped
3 sprigs of asparagus
A few apple slices (optional)
Salad dressing of your choice
Instructions:
Place the steak on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
while the steak is resting, mix all the salad ingedients in a bowl.
Serve and enjoy.
Notes:
Salad ingredients can be change to suit your taste
Can be accompanied by a nice red wine.
realm 3 Sandycove
uk
A spicy take on piero's bowl of pasta
https://i.ibb.co/Nynr88w/Spicy-Piero...sta-pic-11.jpg
Ingredients
makes 4 servings
200g spanish chorizo sausage, peeled and diced
2 medium red peppers, diced (optional)
400g tin of chopped tomatoes
300g button mushrooms, sliced or quartered
3 tbsp tomato puree
1 tsp chilli flakes
2 cloves of garlic, grated
300g tagliatelle (about 75g per person)
A sprinkle of grated parmasan (optional)
A sprinkle of chopped basil (optional)
Instructions:
For the sauce, place a large pan on a medium high heat and add the chorizo and cook for 2-3mins.
add the garlic, peppers and mushrooms and cook for a further 2-3mins, stirring occasionally.
added the tomatoes, tomato puree and chilli flakes.
bring to the boil then turn down to a simmer, stirring occasionally.
cook the tagliatelle in a large saucepan of boiling salted water, according to the packet instructions (7-9 mins or until al dente).
drain the pasta when cooked, reserving a little of the cooking water, then add the pasta to the sauce and mix in really well.
add a little of the cooking water to loosen up the sauce if you think it’s necessary.
serve and sprinkle over the grated parmasan and chopped basil.
realm 3 Sandycove
uk
Piero's bowl of pasta
https://i.ibb.co/Sdq9Xwf/spicy-sausa...uce-pic-12.jpg
Ingredients
makes 6 servings
600g of shop bought tortellini (with filling of your choice)
1 teaspoon olive oil
160g chopped onion
4 cloves garlic, finely chopped
90ml red wine
1 tablespoon caster sugar
1 tablespoon chopped fresh basil
1 teaspoon crushed chillies
2 tablespoons tomato puree
1 tablespoon lemon juice
1/2 teaspoon Italian herb seasoning
1/4 teaspoon ground black pepper
2 (400g) tins chopped tomatoes
2 tablespoons chopped fresh parsley (for garnish, optional)
Instructions:
Heat oil in a large pan over medium heat. Saute onion and garlic in oil for 5 minutes.
Stir in wine, sugar, basil, crushed chillies, tomato puree, lemon juice, Italian herb seasoning, black pepper and tomatoes; bring to the boil. Reduce heat to medium and simmer uncovered about 10 minutes.
While the sauce is simmering, place a sucepan of water on a medium/high heat until boiling, turn the heat down to a simmer and add the tortellini and simmer for 5 minutes (or as per packet instructions).
Remove the tortellini from the heat and drain.
Add the tortellini to the sauce and stir in gently,simmer for a further 5 minutes
Serve and sprinkle over the chopped parsley
Notes:
I made my own tortellini but for this recipe i recommend shop bought tortellini as the method i use would be too large to fit into the thread
realm Newfoundland - Toothless71 - UK
Stadium Snack Buff
http://thesettlersonlinewiki.com/upl...092407stad.jpg
Serves 1
Ingredients
1 Baguette
1 Foot long Hot dog or 1-3 Sausages
2 Mushrooms chopped or sliced
1/2 onion chopped
mustard
guacamole
1/2 ounce cheese
Cook Hot dog or sausages to your liking
fry onion and mushrooms
Split baguette length ways add sausage/hot dog onion, mustard and sprinkle cheese over, grill or oven til cheese melts then add mushrooms and guacamole
Enjoy