EA Recipe Book

One head of celery, washed and chopped fairly small.
One medium English onion diced finely.
Vegetable or chicken stock.
125g of Stilton more or less depending on your taste.
Butter
Oilve oil
Plain flour

Melt the butter with the oil over a very low heat, add the onion and celery and sweat very slowly until soft. Add the stock and simmer for 15-20 minutes. Liquidise the soup and pass through a sieve to make sure there are no stringy bits in it. Mash up the stilton until soft and making sure the soup is well off the boil add the stilton a small piece at a time stirring well, if the soup is too hot the stilton will split.. If the soup needs to be thickened then mix some soft butter and flour together and add a small piece at a time, always stirring it in thoroughly.
If you don”t fancy the addition of stilton then leave it out and thicken with the flour and butter mixture.

You will need.
Half a kilo of leeks, washed throughly, halved lengthways and diced about centimetre thick.
Half a kilo of potatoes, peeled and diced about a centimetre cubed.
Vegetable or chicken stock.
250 ml of cream or milk.
2 tablespoons of oil as above.

Again put the oil in the pan and add your veggies and stir and cover on the lowest heat possible, stir and re-cover until the potatoes are soft. Add your stock and again simmer for about 15 minutes. Next liquidise and add your cream or milk, always remembering that if you want to freeze any of the soup not to use cream, but milk. Again, into a bowl and enjoy.

You will need:
A kilo of red onions
A half litre to a litre of beef stock, good quality cubes or powder will do.
2 tablespoons of vegetable or olive oil.

First slice your onions fairly thinly. Add the oil to a pan then the onions and stir. Put the pan on the hob on the lowest heat possible and cover. Leave for ten minutes and then stir and re-cover. Keep repeating this until the onions have reduced down are a dark brown colour. They will have released a lot of their natural sugar by this point and will have caramelised slightly. Now add your stock and simmer for about 10 to 15 minutes. Now ladle into a bowl and enjoy.

5  - 6 Aubergines
3 onions finely chopped
1 garlic clove finely chopped
1 bunch parsley finely chopped
2 tomatoes chopped
1 tsp. tomato paste
1/3 cup warm water
5-6 small chili peppers
olive oil
salt
pepper

Directions

Cut off the stems of the aubergines. Fry the whole aubergine lightly in olive oil. Transfer to baking dish and cut in half lengthwise. Fry chili peppers and set aside. Saute onions, garlic parsley and tomatoes. Fill the aubergines with mixture and place a chili pepper on top of each one. Stir tomato paste into warm water and add salt and pepper to taste. Pour over aubergines and bake in medium oven until heated throughly.

There are slight variations to this recipe.

Potates Koftesi.

2 medium potatoes boiled peeled and grated
1 onion chopped
1 garlic clove crushed
1 pinch red pepper
1 pinch cheyenne pepper
1/4 cup feta cheese, crumbled (optional)
1 egg white
1/4 cup fresh parsley chopped
1/2 tsp. salt
1 pinch black pepper
1 egg yolk and 1 egg lightly beaten
1/2 cup flour
1/2 cup oil

Directions

Cook the onion with a few drops of oil in a small pan. Then add the garlic and saute for a few minutes. Place in a large bowl. Add red pepper, cheyenne pepper, feta cheese, egg white, parsley, and salt and pepper. Mix them with your hands. Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the potato mixture, and give it a long, slightly flat shape. First roll it in the flour, and then soak in the egg mixture. Repeat for the remaining potato mixture and fry all the pates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.

Ingredients
1 kg green beans
3 medium onions - chopped
2 large tomatoes (skinned)(or tin of toms if no fresh ones available)!
250 ml extra virgin olive oil
2 teaspoons salt
3 teaspoons sugar

Prepare beans top tail string and cut. Use olive oil to fry onions until soft,add toms (if fresh chop)
Add beans salt and sugar, stir up.
Add sufficient water to cover the beans bring to the boil and then simmer until tender - depending on beans can take 45-50 mins. By this time the liquid should have reduced.

Serve hot or cold with bread (freshly baked if possible).

1tbsp olive oil
1tbsp lemon juice
1tbsp runney honey
2 garlic cloves..crush em or chop em.
half tsp cayenne pepper.
I LEVEL tsp salt

4 chicken breasts

I ignore the convoluted posh instructions ere and do this…whisk all the stuff together(excluding the chicken!)

cut the chicken into strips (whatever size and however you fancy) Chuck them all into the marinade, give it a good stir, cover and leave until you have had about 5 pints(male) or 3 bacardis(female) go back and stir some more and ..get the salad prepared and jacket wedges on the go.

When ready heat non stick frying pan(only low to medium) sear all chicken strips/chunks wedges and cook through , the honey mix should make em caramelise the more you do.

serve still warm with said salad, jacket wedges and cheapo flavoured rice and leftover xmas booze.

Prep: 45 mins plus cooling and chilling Freeze stars separately
Ingredients:
140g dark chocolate , 70% cocoa solids, broken into pieces
140g butter , cut into pieces
2 tsp coffee granules
50g self-raising flour
50g plain flour
¼ tsp bicarbonate of soda
140g light muscovado sugar
140g golden caster sugar
1.5 tbsp cocoa powder
2 medium eggs
3 tbsp soured cream
FOR THE STARS
100g white chocolate
25g dark chocolate
5-6 small chocolate truffles
FOR THE WHITE CHOCOLATE ICING
100ml double cream
50g white chocolate , very finely chopped
1 tbsp boiling water
FOR THE DARK CHOCOLATE ICING
100ml double cream
2 tsp golden caster sugar
50g dark chocolate , very finely chopped
1.5 tbsp boiling water
PER SLICE (FOR 14)
428 kcalories, protein 4g, carbohydrate 44g, fat 27 g, saturated fat 16g, fibre 0g, salt 0.33 g

method

The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt - be careful not to overheat.
While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together - the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.
To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.
For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy. Turn the cake over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)
For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.
Freezing
The cake can be frozen for 3-4 weeks after filling and coating with the chocolate icings. ‘Open freeze’ by freezing the cake without wrapping it (so that the icing doesn’t get crushed), until firm. Once firm, wrap in cling film then foil, or wrap in cling film and put in a freezer container. Freeze the stars separately in a small freezer container between sheets of baking parchment. To serve, unwrap the cake while still frozen, then thaw for several hours.

 1 tablespoon dry yeast (1 pkg)
4 tablespoon sugar
3/4 cup lukewarm milk (or water for pareve)
2-1/2 cups flour
pinch of salt (does it hurt the salt to get pinched..)
1 teaspoon cinnamon
2 eggs, separated
2 tablespoon butter (or pareve margarine)
Apricot, strawberry or some type of preserves
Sugar
Vegetable oil

Mix yeast, 2 tablespoons sugar and milk. Let sit till it bubbles. Sift flour, mix in remaining sugar, salt, cinnamon, egg yolks and yeast mixture.

Knead dough until it forms a ball. Add butter or margarine, knead until butter is well absorbed. Cover with a towel and let rise overnight in fridge.

The next morning:

Roll out the dough to a thickness of 1/8 inch. Cut dough into 24 rounds with a juice glass or other object about 2 inches in diameter. Place1/2 teaspoon of preserves in ceter of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping wtih the thumb and second finger is best. Let rise for about 30 minutes.

Heat 2 inches of oil to about 375 degrees. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.

Roll in sugar.

Makes 12

2 Eggs

Thick slices of bread

Olive oil

Butter

Sugar

Jam/honey

Drops of Vanilla Essence

Beat two eggs together with vanilla essence,
Soak thickish bread slices in it,
Fry the soaked bread in a little olive oil and butter,
put sugar on a large plate and run both sides of the bread over it.
Drizzle jam honey or something onto it.