Celtic Heroes

One of my favorite recipes is not fancy and has normally only 2 ingredients, but 2 more can be added if you want to make it into dessert instead of a main course. You will have to excuse me as I am very history and military oriented. The simplest of recipes:

Hardtack:

2 cups of flour or more, as the maker so desires.
Enough water so that the mixture is not watery but paste like

Bake at 350-400 degrees Fahrenheit in a stove, grill, or on a cooking stone until it becomes hard, or at least cooked enough that a toothpick doesn't bring back spare parts (can be 10-15 min or more depending on how much). (Butter or oil can be put down to grease any pots and pans)

For dessert version:

About halfway through baking or as soon as its out of the cooking stage smear a fourth to a half a stick of butter all over it.

After the butter is on, sprinkle sugar to the desired coating.

Either way it is quite delicious. And it, of course, keeps extremely well. If left so that it becomes quite hard just have a cup of coffee or tea with it.

Sandwich Cake (Yes. I am serious!)

1 pound of flour
6 olives
9 sliced pickles
3 teaspoons of sugar
2 cups of water
Mix all together

Preheat oven to 350 degrees Fahrenheit.

Stick in for 45 minutes- should be hot at top and creamy in middle!

Stick 4 Hershey's chocolate bars on top

When bars are melted- ENJOY!


P.s. That is my grandpa's old recipe. (personally, I hate it!)

Basil Salmon

2 boneless salmon fillets
1 tablespoon of dried basil
1 teaspoon olive oil
Parmesan Cheese (optional)


Preheat oven to 375 degrees Fahreinheit.
Line a baking sheet with a piece of aluminum foil, and spray with nonstick cooking spray.
Place the salmon fillets onto the foil, sprinkle with basil, top with tomato slices, & drizzle with olive oil.
Bake in the preheated oven until the salmon is opaque in the center, for 20 minutes.
(Optional) Parmesan cheese is gonna be lightly browned on top.

Huntsy, Napol and Arulus.....YUMMY! But you notice lady Keri whacks us over the head again with pics of her biscotti...oh God, her husband is a lucky, lucky man and so are her young chicks. A Mum who actually loves to cook and bake is the best thing any child can have in my book. Sadly my own mother loathed cooking. She could in fact make very good cakes and puddings but on the odd occasion she did make them she was always full of resentment, so they were always served with sighs and moans which somewhat lessened their enjoyment (as in you felt guilty).

Jonsa I don't know if you are trying to wind us up with your receives but so far they are revolting. You appear to be giving us the 'Rocky Horror Show' of American cooking (the one that has resulted in the US and UK sinking under the weight of obesity, diabetes and heart disease).

If I am correct, Lady Keri started this site so that we may enjoy player recipes for dishes that sing to the taste buds, are in some measure healthy and even in the case of desserts, contain real chocolate etc, Hershey bars (if you care to look at the wrapper), are just lumps of flavoured, sweetened fat. I have not in fact ever looked at the ingredients in a Hershey bar, but I am reliably informed by European friends who have visited America and tried them, that they are revolting.

PS Please can you tell me your 'full proof' Hollandaise sauce recipe Lady K. We fear making that sauce over here as it is so prone to turning into scrambled egg!

Oh yes Zap! I would be delighted to share my rich, tangy sauce with you.

INGREDIENTS:
3 egg yolks
1/4 teaspoon Dijon mustard
1 tablespoon lemon juice
1 dash hot pepper sauce (optional)
1/2 cup butter

DIRECTIONS:
1. In the container of a blender, combine the egg yolks, mustard, lemon juice and hot pepper sauce. Cover, and blend for about 5 seconds.
2. Place the butter in a glass measuring cup. Heat butter in the microwave for about 1 minute, or until completely melted and hot. Set the blender on high speed, and pour the butter into the egg yolk mixture in a thin stream. It should thicken almost immediately. Keep the sauce warm until serving by placing the blender container in a pan of hot tap water.

Anyone like ' French Bakery ' ? Or maybe some traditionnal lebanese food ?
I love those two yum yum yum

@keri

The main atrocities are:
1 garlic into ragù (omg)
2 spaghetti with bolognaise sauce. Believe me or not, but noone from italy/Bologna would ever use ragù with spaghetti because spaghetti are smooth and ragù requires poro us pasta
3 way too short cooking time, wrong kind of meat

This is the version my family does.

CUT 1 oni on, 1 carrot, 1 celeri and put then in 3 spoons of extra Virgin olive OIL. Cook until they change colour.
Then add 50g of butter. When melted, add 250g of pork meat, 250g of cow meat and 200g of bacon meat, all min ed. After 15m add 1 glass of red whine and wait till it evaporates. Add SALT and pepper. Add slowly 250cl of meat broth prepared in advance. After 1h add also the tornato juice and keep cooking adding broth if necessary. At the end add 1 glass of milk. The overall cooking time should be about 3h (sometimes more). Use ruvid pasta only. Tagliatelle or hand made pasta is best. Otherwise use short ruvid pasta like sedanini or penne or pipette. Definitely not smooth and long pasta like spaghettis. Add parmesan on top at will. Enjoy.

Thank you Lady K. for giving forth your smooth, mouth watering sauce to me. And thank you for allowing tinned foods such as types of beans plus sweet corn to be used in our cookery group. These do indeed lend well to preservation, just as pickles and beetroot lend well to preservation by vinegar. Of course another area of Italian culinary genius is how they preserve all manner of fruits, in sweet liqueur like preservatives (alcohol of course being an age old form of preserving food). This also makes me think of the wonderful range of salamis Italy is famous for, and of course some are aged for a good while, by using salt to preserve them. Then there are all their rough sausage types produced to add intense flavour to various Italian dishes. Oh, I forgot about their prosciutto (dryed ham, cut wafer thin soooooo delicious).

And YES, csc your bolognese is how my wife made hers. She also put in celery and carrot (cut into tiny, tiny size....a young woman I know who is married to an Italian, grates the carrot). Like you she and Anne always said it must cook on a slow simmer for several hours if pos (lid on). Anne had lived in Italy at one point and knew all the different types of pasta and what type is best for what dish. This young lass does too (cos she works as a chef). I once made spaghetti but didn't have the machine all Italians have, so it took me ages and ran the length of the huge, old kitchen table we had in Glasgow. My wife came in at one point and howled with laughter at the length of my spaghetti (no pun intended!!!!!!!). I assured her I knew what I was doing......to her surprise it was fine when I cooked it. I think loads of people in the UK tend to over cook spag. it should be al dente. Anne was literally in love with not only Italy but the Italians.

Copied this from the web for those that don't know what 'all dente' means. It does actually make a massive difference to an Italian meal if the pasta is cooked correctly:

In cooking, al dente (/ælˈdɛnteɪ/, Italian pron. /alˈdɛnte/) describes pasta and (less commonly) vegetables, rice or beans that is cooked to be firm to the bite.[1][2][3] The etymology is Italian "to the tooth." [4]

In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time.[5][6][7] Molto al dente is the culinary term for slightly undercooked pasta.[8][9] Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. The culinary term "al forno" is used for pasta dishes that are cooked twice.

Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.[10] When cooking commercial pasta, the al dente phase occurs right after the white of the pasta center disappears.[11]

Okay here is my recipe mayb you think blegh but i think it yum!

Step 1: Find some money
Step 2: find a bike or a car or any kind of transportation
Step 3 : go to a supernarkt
Step 4 : buy pancakes that are packed in 10 (atleas we got that in holland), and buy peanutbutter
Step 5 : go back home and put the pancakes in the microwave for like 1:30 mins or 2:00 until they good warm.
Step 6 : put peanutbutter in the pancakes and roll the pancake.
Step 7 : enjoy

IM 15 YEARS,AND NEVER COOKS SO THATS MY RECIPE XD

Pancake and peanut butter is a good start for sure.

But, as any loyal fan of Adventure Time with Finn and Jake knows, the holy grail is BACON PANCAKES.

"Bacon pancakes, making bacon pancakes
you cook the bacon and you put it in the pancakes
bacon pancaaaaaaaaaaakes"

http://www.youtube.com/watch?v=TrcT7sseLZI