Ghost Study's Favourite Receipes
Posted 06 October 2018 - 06:50 AM
1/2 Lt warm milk
1/2 cup sugar & I egg (mixed together)
1 kg plain flour
50 gm yeast ( 4pcks dry)
150 gms melted margarine ( cool)
In a large saucepan warm milk to lukewarm; mix in yeast until dissolved with hand add egg & sugar mix until dissolved.
Add flour gradually, continue to mix by hand until it comes together like dough. Add the melted margarine to the dough (to help get the dough off hands).
Let the dough rise for approximately 1 1/2 to 2 hours cover it while resting with a clean tea towel.
1/2 cup milk
3dspoons plain flour
2 teaspoons vanilla sugar
Icing mixture and enough milk to make a drizzling mixture
Put all ingredients into a saucepan (except for the flour) and mix together with a fork over low heat until sugar is dissolved. stir in flour until smooth, stir continually until custard thickens.
To make the dough
Turn out dough onto a floured table. fold together using a little flour, roll out the dough with a rolling pin to make a square 30 cm x 30 cm cut dough into thin 1 cm strips.
To make the scroll
Twist each end of the strip in a different direction to achieve the twist. Make a scroll by taking one end of the twisted strip and wind the rest of it around like if you were making a snail shape. Place the other end of the strip under the scroll. Set the scroll on an oven tray. Place a small blob of jam and custard in the centre of the scroll, and glaze with beaten egg wash (egg and dash of milk). Put ina hot oven at 230° to 260°.
Cook for 5 — 10 minutes or until golden brown. Allow to cool before drizzling icing mixture over Wiener Leipa.
Posted 07 October 2018 - 04:14 AM
2 T olive oil
1/2c carrots, diced small
1/2c onions, diced small
1/2c green peppers, diced small
1 T garlic, minced
4 scallions, sliced, divide whites from greens
10 oz can diced fire roasted tomatoes
1 tsp dried basil/ 2 tsp fresh
1 tsp dried oregano/ 2 tsp fresh
1 T dried parsley/ 2 tsp fresh, divided in half
1/2c zucchini, diced small
1 qt chicken/beef broth
1 lb chicken/beef tortellini
Salt & pepper
Saute carrots, onions, peppers, garlic and scallion whites in olive oil, until onions are soft and translucent, but not brown. Add tomatoes, basil, oregano and half of parsley; saute for 5 minutes. Add broth, zucchini and tortellini; cook until tortellini is done, according to package directions. Season to taste with salt and pepper. Remove from heat, add remaining parsley and serve garnished with Parmesan cheese.
Tomato Cheddar Soup
4 c tomatoes, cooked
1 red sweet bell pepper, chopped
2 c water
2 tablespoons butter
1 onion, chopped
1 bay leaf
1 carrot, grated fine
1-1/2 tsp salt
3 T flour
1/8 tsp pepper
1 c extra sharp cheddar cheese, grated
Combine tomatoes with water, carrot, bay leaf, onion and pepper. Simmer slowly for twenty minutes. Add salt and pepper; then strain.
Make a paste of butter and flour. Pour the strained tomatoes into the paste. Cook five minutes, stirring constantly; add cheese. Cook ten minutes more; stirring occasionally. Top with whipped or sour cream.
Gumbo for Two
2 (5- to 7-ounce) bone-in chicken thighs, skin removed, trimmed
Salt and pepper
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 small onion, chopped fine
1/2 cup finely chopped green bell pepper
1/4 cup minced celery
1 tablespoon tomato paste
2 garlic cloves, minced
Pinch cayenne pepper
1 3/4 cups chicken broth
1 bay leaf
4 ounces andouille sausage, halved lengthwise and sliced thin
1 tomato, cored, seeded, and chopped
3/4 cup frozen sliced okra
Season chicken with salt and pepper; set aside. Toast flour in medium saucepan over medium heat, stirring constantly, until lightly browned, about 5 minutes. Transfer flour to bowl and whisk in oil. Microwave, covered, until roux is dark brown, about 2 minutes, stirring halfway through microwaving.
Transfer brown roux to now-empty pan. Stir in onion, bell pepper, and celery and cook over medium heat, stirring frequently, until softened, about 5 minutes. Stir in tomato paste, garlic, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in broth, scraping up any browned bits. Add chicken and bay leaf to pan and bring to boil. Reduce heat to medium-low and simmer, covered, until chicken is tender, 20 to 25 minutes, stirring occasionally to prevent scorching.
Transfer chicken to plate and remove pan from heat. Skim fat from surface of gumbo with large spoon. When chicken is cool enough to handle, cut or shred into bite-size pieces and return to pan; discard bones.
Stir sausage, tomato, and okra into gumbo. Bring to simmer over medium heat and cook until heated through, about 7 minutes. Discard bay leaf, season with salt and pepper to taste, and serve. (Gumbo can be refrigerated for up to 3 days.)
2 tablespoons unsalted butter
2 onions, cut into 1/2-inch dice
4 ounces salt pork, rind removed, rinsed, and cut into 2 pieces
1 1/2 teaspoons minced fresh thyme
Salt and pepper
1 bay leaf
5 cups water
2 pounds skinless salmon fillets, sliced crosswise into 6 equal pieces
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
2 cups whole milk
1 tablespoon cornstarch
Melt butter in Dutch oven over medium heat. Add onions, salt pork, thyme, ¾ teaspoon salt, and bay leaf; cook, stirring occasionally, until onions are softened but not browned, 3 to 5 minutes. Add water and bring to simmer. Remove pot from heat, gently place cod fillets in water, cover, and let fish stand until opaque and nearly cooked through, about 5 minutes. Using metal spatula, transfer cod to bowl.
Return pot to medium-high heat, add potatoes, and bring to simmer. Cook until potatoes are tender and beginning to break apart, about 20 minutes.
Meanwhile, whisk milk, cornstarch, and ½ teaspoon pepper together in bowl. Stir milk mixture into chowder and return to simmer. Return fish and any accumulated juices to pot. Remove pot from heat, cover, and let stand for 5 minutes. Remove and discard salt pork and bay leaf. Stir gently with wooden spoon to break fish into large pieces. Season with salt and pepper to taste. Serve immediately
- 15oz. whole kernel corn canned, drained or fresh or frozen
- 15oz. can cream corn
- 1 cup sour cream
- 1/2 cup melted butter
- 8oz. box Jiffy Corn Muffin Mix* (for less fat you can make your own version of mix, see below)
Corn Muffin Mix* (This recipe equals one box of Jiffy Mix)
- 2/3 cup all-purpose flour
- ½ cup cornmeal
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 tablespoons vegetable oil
- 2/3 cup all-purpose flour
Combine first 5 ingredients in a bowl, mix well.
Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone.
1 lb potatoes, roughly diced
16 oz cabbage, finely shredded
4 T butter
1 c onion, diced
3/4 c sharp cheddar cheese, grated
1 tsp chives
If baking, preheat oven to 400F.
Boil the potatoes until knife inserts easily; drain and mash the
potatoes. Set aside.
Melt butter in large skillet, add cabbage, onion and cook until
soft, but not browned. Stir in chives. Add mashed potatoes. Season
with salt and pepper.
Turn into buttered pie plate or individual ramekins, sprinkle with
grated cheese, and brown under broiler or bake at 400 degrees for 10
Algonquian Three Sisters Rice
3 c low-fat, unsalted chicken broth (or water)
1 c wild rice, dry (or long grain brown rice)
1 pinch kosher salt (or to taste)
1 Squash, summer, fresh, medium, cubed
1 medium zucchini, cubed
2 c pinto Beans, frozen
2 c sweet, yellow Corn kernels, fresh
1 medium red bell pepper, roasted & cut into bite-sized strips
1 medium green bell pepper, roasted & cut into bit-sized strips
1/4 c Oil, sunflower (or corn oil)
3 medium garlic cloves, finely diced
1 c fresh chopped onion, diced
1/2 c chopped parsley, fresh
1/4 tsp white pepper
1/4 tsp paprika
In a large, deep pot over medium heat, bring the chicken stock or
water to a rolling boil. Sprinkle in the rice and a pinch of salt,
then lower the heat. Cover and steam for 20 minutes. Gradually add
the squash, beans, peppers, and corn, stir well. Cover and
steam for an additional 20 minutes. While this mixture cooks, warm
the oil in a medium cast iron skillet over medium heat. Add the
garlic and onions, stirring briskly and cooking for about 5 minutes
until garlic and onions are just glistening and translucent, but not
brown. Add the remaining seasonings, stir thoroughly and remove from
the heat. Stirring thoroughly, add these ingredients to the steaming
rice and balance the seasonings and liquids. Steam for a final 5
minutes, covered. Fluff and serve.
There's also these, for meat-lovers:
Italian-Style Venison Pot Roast
3-4 lb venison pot roast
2 T olive oil
8 oz can tomato sauce
1 c. dry red wine
1 medium onion, chopped
1 c. celery, chopped
1 T. parsley, minced
2 tsp. oregano
1 clove garlic
In Dutch oven, brown roast on all sides in oil. Add pepper to taste.
Combine remaining ingredients, except flour, and pour over pot
roast. Cover and bake 3 to 4 hours at 300. Pour off liquid and
measure. Mix a smooth paste of flour and water, measuring 2 tbsp. of
water and 1 1/2 tbsp. of flour for each cup of liquid. Gradually add
hot liquid, stirring constantly and cook until thickened. Correct
Traditional Meat Pie
1 lb pork or veal, cubed
1 c water
Pastry for 8-inch double pie crust
6 T chopped dates
6 T currants
2 tsp salt
5 saffron threads
1 tsp ground ginger
1 tsp black pepper
1 tsp ground mace
1 tsp ground cloves
1 c red wine
1 T wine vinegar
10 egg yolks
In saucepan, simmer meat in water 20 minutes. Drain. Line 8-inch
square baking dish with pastry. In medium-sized bowl, combine meat,
dates and currants. Place meat mixture into pastry-lined dish. In
same bowl, combine salt, saffron, ginger, pepper, mace, cloves,
wine, vinegar and 9 egg yolks, reserving 1 yolk. Pour mixture over
the meat. Cover with top crust, crimp well, make triangular cuts in
center and fold tips back. Beat reserved yolk and brush on crust.
Bake at 375°F until crust is browned and meat is heated through, 25
to 30 minutes.
Aquène kah nahonnushagk(Peace and farewell),
The Unofficial GhostStudy Easter Bunny