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Thread: Cooking Class 2020: Submissions

  1. #1
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    Cooking Class 2020: Submissions

    Please use this thread to submit your entries for the Cooking Class 2020!

  2. #2
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    I just found a recipe in my bakery. Maybe Mr. Croix Saint left it there during the easter event

    In-game buff: Cookies

    Cookies

    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

    But, to be honest, there is a big difference to the buff in-game: they won't last for 32 hours

  3. #3
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    Piero's bowl of pasta



    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.
    Last edited by Arcanon1960; 10.05.20 at 19:35. Reason: trying to add picture

  4. #4
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    The fermentation accelerator



    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
    Last edited by Arcanon1960; 10.05.20 at 19:40.

  5. #5
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    A different take on the cookie buff



    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.
    Last edited by Arcanon1960; 10.05.20 at 19:43.

  6. #6
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    Roast Duck Buff



    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
    Last edited by Arcanon1960; 10.05.20 at 19:52.

  7. #7
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    My take on the christmas feast buff



    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
    Last edited by Arcanon1960; 10.05.20 at 19:49.

  8. #8
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    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.

  9. #9
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    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.html

  10. #10
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    A spicy red flying settler buff




    Ingredients:

    660g red peppers
    50g tomato puree
    ½ tsp salt
    1 tsp cayenne pepper
    30 ml olive oil



    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.



    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.
    Last edited by Arcanon1960; 10.05.20 at 19:47.

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