SF Cookbook Thread

[Claudia UK]

I make these at least once a month and then on Sundays. My mum made them too and I love to eat them with red cabbage and boiled potatoes. It's delicious!

https://www.daringgourmet.com/rouladen-recipe/

 

[Walker]

Pasta with pesto and pistachios

2 1/2 cups (about 2 ounces) lightly packed basil leaves, divided (may substitute parsley, spinach or arugula)

1/3 cup extra-virgin olive oil

1/4 cup (1 1/4 ounces) pitted kalamata olives, drained and halved

1 garlic clove, crushed

2 cups (4 ounces) snap peas, snow peas, frozen peas, broccoli or asparagus, thinly sliced on an angle

1/4 teaspoon kosher salt, or more as needed

8 ounces dried farfalle pasta (or your other favorite shape)

3/4 cup (2 1/2 ounces) grated pecorino Romano cheese, (may substitute Parmesan or any other hard, salty cheese)

1/2 cup (2 ounces) shelled pistachios, chopped

Possible additions:
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly ground black pepper, or more to taste



First:
Combine 1.5 cups basil and olive oil, preferably in food processor of some kind to make pesto. (If you're lazy, like me and have a preferred jar of the stuff then this is the time to bang that out and no one will know the difference)

Next:
Cook the dried pasta in salted water for 7 minutes then add the peas for the remaining 2 minutes of cooking time. Drain the pasta and peas while saving 2 tablespoons of the salted cooking water to the side. Add the pasta, peas, 2 tablespoons of water and pesto together in a large bowl and mix evenly.

Finally:
Add all remaining ingredients and toss gently in the bowl. Add salt, pepper, lemon or garlic to taste. Serve any way you like - warm, room temp or cold.

 

[HappyKitty]

I'm not sure how this is made but my aunt and "mum" made this together. My aunt gave me this chinese herb recipe as part of healthy eating to help me fight infections also.

White Fungus and Goji Berry soup.



Originally, looks like this.



Also, along with drinking the traditional health drink of apple cider vinegar and honey.

The family has been helping me take charge in making me feel healthy again, my fevers been stubborn but this has help me stay hydrated.

 

[DouglasW]

That looks like real good stuff @Lilmeowmeow hope it heals you up!

 

[HappyKitty]

That looks like real good stuff @Lilmeowmeow hope it heals you up!

ya it doesnt make me nauseas. its so good on my tummy 🥰

 

[HappyKitty]

White Fungus and Goji Berries soup tutorial🥰

 

[berryStraw]

Risotto recipe

ingredients:
Rice: Arborio would be a typical choice, I didnt have that and couldnt find it so I used Basmati rice which worked just as well
Chicken stock, 2 cubes for 900ml (cube size may vary so just make sure u follow the instructions on the packet)
Onions
Garlic
Mushrooms: I used chestnut mushrooms and some boletus (might need to buy two packs if they are sold in small quantities, used enough to fill a 600ml bowl)
Butter
Thyme,Salt and Pepper
Lemon
Olive oil
Bacon (optional)

I didnt put quantities in there because if you have one pack of rice it will be more than enough, same with other ingredients whatever you buy will most likely be enough.

I used 1+3/4 cups of rice and 3 cups of chicken stock which ended up being around 900ml

1.Prepare chicke stock (boil 3 cups of water and add chicken stock)
While the water is heating up you can chop into small pieces onions mushrooms garlic and bacon (optional).
Once you added chicken stock just set the the whole pot to simmer while you prepare the rest.

2.In a separate large pot pour some olive oil and heat it up and add onions, mushrooms and a spoon of butter. If you want you can add bacon, I added 8-10 rashers . Mix it all up and let it cook for ~5 mins

3. Add rice, garlic, thyme (can change it into something else if you want), salt and pepper. (the quantities depend on you I didnt really measure how much I added). Mix it all up and squeeze some lemon juice into it (I used half of a lemon) and let it cook for a minute or two

4. Start adding stock, pour just enough stock to cover the rice and mix it all up, dont stop stiring the pot. Once the stock seems to be gone add a bit more. The key is adding it in small quantities over time, it all should be done in 15-20 minutes once the rice seems to be cooked. If you run out of stock just make some more (it was enough for me but I did make some more as at the start I thought I wouldnt have enough).

and thats done, I heard its good when served with garlic bread but I havent tried it.

bonus recipe:

If you have leftover risotto you can turn it into Aranchini by simply getting some mozzarela cheese cutting it into small cubes, taking risotto and making it into a ball with mozzarella cheese inside, put some flour into one bowl, beaten egg or two into another one and some bread crumbs into a third one. Dip the aranchini ball into flour then eggs and then bread crumbs,(dont make the balls too big as it will be hard to cook) once aranchini is ready fry them in a pan and serve with lemon.

 

[Freya]

Risotto recipe

ingredients:
Rice: Arborio would be a typical choice, I didnt have that and couldnt find it so I used Basmati rice which worked just as well
Chicken stock, 2 cubes for 900ml (cube size may vary so just make sure u follow the instructions on the packet)
Onions
Garlic
Mushrooms: I used chestnut mushrooms and some boletus (might need to buy two packs if they are sold in small quantities, used enough to fill a 600ml bowl)
Butter
Thyme,Salt and Pepper
Lemon
Olive oil
Bacon (optional)

I didnt put quantities in there because if you have one pack of rice it will be more than enough, same with other ingredients whatever you buy will most likely be enough.

I used 1+3/4 cups of rice and 3 cups of chicken stock which ended up being around 900ml

1.Prepare chicke stock (boil 3 cups of water and add chicken stock)
While the water is heating up you can chop into small pieces onions mushrooms garlic and bacon (optional).
Once you added chicken stock just set the the whole pot to simmer while you prepare the rest.

2.In a separate large pot pour some olive oil and heat it up and add onions, mushrooms and a spoon of butter. If you want you can add bacon, I added 8-10 rashers . Mix it all up and let it cook for ~5 mins

3. Add rice, garlic, thyme (can change it into something else if you want), salt and pepper. (the quantities depend on you I didnt really measure how much I added). Mix it all up and squeeze some lemon juice into it (I used half of a lemon) and let it cook for a minute or two

4. Start adding stock, pour just enough stock to cover the rice and mix it all up, dont stop stiring the pot. Once the stock seems to be gone add a bit more. The key is adding it in small quantities over time, it all should be done in 15-20 minutes once the rice seems to be cooked. If you run out of stock just make some more (it was enough for me but I did make some more as at the start I thought I wouldnt have enough).

and thats done, I heard its good when served with garlic bread but I havent tried it.

bonus recipe:

If you have leftover risotto you can turn it into Aranchini by simply getting some mozzarela cheese cutting it into small cubes, taking risotto and making it into a ball with mozzarella cheese inside, put some flour into one bowl, beaten egg or two into another one and some bread crumbs into a third one. Dip the aranchini ball into flour then eggs and then bread crumbs,(dont make the balls too big as it will be hard to cook) once aranchini is ready fry them in a pan and serve with lemon.

Thank you for posting this - actually sounds flipping delicious (bacon is never optional! )

 

[berryStraw]

Thank you for posting this - actually sounds flipping delicious (bacon is never optional! )

it really isnt optional, today i made burgers with a bit of chilli in them and BACON ofc

 

[L‘appel du vide]

In Germany we call it 'Strammer Max' It's a quick, delicious, and balanced meal:
Make some sunny side up eggs in a pan. Take some dark bread and spread some tartar sauce (remoulade) on it. Put some ham on it and top it with the egg. And all done. For Gourmets you can add some tomato and/or cheese slices on top.
Ingredients:
2 Eggs
Tartar sauce (remoulade)
2 Slices of dark bread
3-4 slices of ham
OPTIONAL:
Tomato
Cheese

 

[Debzc]

Yorkshire Fat Rascals

Ingredients

• 150g plain flour, sieved
• 150g self-raising flour, sieved
• 1 tsp baking powder
• 65g chilled lard, diced
• 65g chilled butter, diced
• 50g caster sugar
• 50g brown sugar
• Finely grated zest of 1 orange
• Finely grated zest of 1 lemon
• 1 tsp ground cinnamon
• ½ tsp freshly grated nutmeg
• 60g dried cranberries
• 60g raisins
• 60g sultanas
• 30g diced candied orange peel
• 4 tbs crème fraîche
• Crème fraîche
• Raspberry Jam
• 2 eggs, whisked
• TO SERVE
• 8 glacé cherries
• ½ cup blanched almonds

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. Line a large baking tray with baking paper.
3. Sieve flour and baking powder into a bowl.
4. Add the chilled diced lard and butter into the dry ingredients with fingers until the mixture resembles breadcrumbs.
5. Mix in the sugar, fruit and peel.
6. Add crème fraiche and half of the whisked egg (reserving half for brushing the cookies later) and bring the mixture together into a soft dough.
7. Divide the mixture into eight and form generous rounds about 2.5cm deep.
8. Brush the remaining beaten egg over the top of the rascals.
9. Halve the glace cherries and place two on each, as ‘eyes’ then add three to four almonds to form a rascally smile.
10. Bake for 15-20 minutes or until golden brown.
11. Remove from the oven and allow to cool a little on a wire rack.
12. Serve warm with crème fraiche and jam

 

[Witty_Sarcasm]

This may sound strange based on the ingredients, but it's actually a moist spice cake.

Mystery Cake

Ingredients:

FOR THE CAKE:

• 2 cups sifted flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon salt
• ¼ cup unsalted butter
• 1 cup sugar
• 1 10 3/4-ounce can condensed tomato soup
• 1 cup chopped walnuts or pecans
• 1 cup raisins
• Confectioners sugar, optional
• Cooking-oil spray for greasing pan

FOR THE FROSTING (OPTIONAL):

• 8 ounces cream cheese, chilled
• 6 tablespoons unsalted butter, softened
• 2 teaspoons vanilla
• 3 cups confectioners sugar, sifted
• Grated lemon or orange zest, ground
• cinnamon or any liqueur to taste, optional

PREPARATION

1. Preheat the oven to 350 degrees. Grease a 9-inch square baking pan with cooking spray. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
2. Using an electric mixer, beat the butter and sugar on high speed until well-combined, 3 to 5 minutes. On low speed, beat in the flour mixture in 3 parts, alternating with the tomato soup in 2 parts. Fold in the nuts and raisins. Spread the batter into the pan and smooth the top. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool the cake in the pan on a rack.
3. If you choose to make the frosting, combine the cream cheese, butter, vanilla and sugar in the bowl of a mixer and mix until just smooth and creamy. If the frosting is too stiff, beat for a few seconds longer, being careful not to overbeat it. If you choose, stir in the zest, cinnamon or liqueur.
4. To serve, remove the cake from the pan and either sprinkle with powdered sugar or cover with the frosting.

 

[Witty_Sarcasm]

Here's one for pasties, which is a local sort of food.

Ingredients

• 2 cups shortening
• 2 cups boiling water
• 5-1/2 to 6 cups all-purpose flour
• 2 teaspoons salt
• filling:
• 6 medium red potatoes (about 3 pounds), peeled
• 2 small rutabagas (about 1-1/2 pounds), peeled
• 1 pound ground beef
• 1/2 pound ground pork
• 2 medium onions, chopped into 1/4-inch pieces
• 3 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons garlic powder
• 1/4 cup butter
• Optional: Half-and-half cream or a lightly beaten large egg

Directions

1. In a large bowl, stir shortening and water until shortening is melted. Gradually stir in flour and salt until a very soft dough is formed; cover and refrigerate for 1-1/2 hours.
2. Cut potatoes and rutabagas into 1/8- or 1/4-inch cubes; do not make cubes too large or they will not cook properly. Gently combine ground beef and pork; crumble meat. In a large bowl, combine potatoes, rutabagas, onions, meat mixture and seasonings.
3. Divide dough into 12 equal portions. On a floured surface, roll out 1 portion at a time into a 8-in. circle. Mound 1-1/2 to 2 cups filling on half of each circle; dot with 1 teaspoon butter. Moisten edges with water; carefully fold dough over filling and press edges with a fork to seal.
4. Place on ungreased baking sheets. Cut several slits in top of pasties. If desired, brush with cream or beaten egg. Bake at 350° until golden brown, about 1 hour. Cool on wire racks. Serve hot or cold. Store in the refrigerator.

 

[Witty_Sarcasm]

These are good on soups or stews, or even by themselves.

Ingredients

• 1 cup vegetable or canola oil
• 1 1- ounce package dry ranch dressing mix
• 1/2 teaspoon garlic salt, or garlic powder if you prefer less salt
• 1/2 teaspoon dried dill
• 2 bags oyster crackers, about 16 ounces each

Instructions

1. Preheat oven to 200F.
2. Whisk together oil, ranch dressing, garlic salt or powder and dried dill. In a large bowl, toss well with oyster crackers. Spread crackers onto a large baking sheet and place in oven.
3. Bake for 15 minutes, stir, bake another 15 minutes and remove from oven. Allow to cool then enjoy! Store in a sealed container.

 

[Witty_Sarcasm]

I've made this once, but thought it was pretty good. It's a Midwestern casserole called Johnny Marzetti...I think it was an actual guy or something. lol

3 tablespoons olive oil
1 large onion, chopped
3⁄4 pound mushrooms, cleaned and sliced
2 pounds lean ground beef
3 1⁄2 cups tomato sauce
1 1⁄2 pounds cheddar cheese, shredded
1 pound elbow macaroni, cooked and drained


Sauté onion in oil until limp, about 3 minutes.
Add mushrooms and fry until juices are released, about 5 minutes.
Add beef and cook, stirring, breaking up clumps, until no longer red.
Remove from heat and mix in tomato sauce and all but 1 cup of cheese.
Transfer to greased 9- by 13-inch baking dish and add macaroni.
Toss gently to mix. Scatter remaining cheese on top. Bake, uncovered, in 350-degree oven until browned and bubbling (35 to 40 minutes). Serves 10 to 12.

 

[seabird]

I took the leftover beef stew, added a can of chopped tomatoes, garlic, a few cooked beans, Italian spices, stirred in some broth and let it come to a simmer. This turned it into a simple minestrone with good flavour.