15.10.2010

Dear friends! It’s time to publish my cook book Part 2. I hope you enjoy the new recipees. I’ve made a thorough research and even more thorough quality controls. As a matter of fact I made the ‘chefs’ cook the meals several times just to be quite sure!

For startes I want to quote some wise men:

Some people have a foolish way of not minding, or pretending not to mind, what they eat. For my part, I mind my belly very studiously, and very carefully; for I look upon it, that he who does not mind his belly will hardly mind anything else.
Samuel Johnson, English writer, lexicographer, critic and conversationalist (1709-1784) Quoted in James Boswell’s ‘The Life of Samuel Johnson’

It is a hard matter, my fellow citizens, to argue with the belly, since it has no ears!
Plutarch (AD 46-120), Greek biographer and philosopher

From Caren:

Here is the recipe for the lavender sugar

250 g Zucker / Sugar

2 EL Lavendelblüten (getrocknet) /

2 TableSP Lavendar blossoms (dried)

Zucker und Lavendelblüten lagenweise in einem Marmeladenglas schichten. Die Blüten müssen völlig trocken sein. Das Glas fest verschließen und je nach gewünschter Intensität 1-4 Wochen stehenlassen. Die Blüten absieben.

Tipp: 1. die abgesiebten Blüten in ein kleines Säckchen geben und in als Duftsäckchen in den Wäscheschrank legen.

Tipp 2. Einen Teelöffel Lavendelzucker mit Tee aufgießen

Insert sugar and lavender blossoms in layers into a jamglass. The blossoms must be completely dry. Close the glass tight and according to the desired intensity leave for 1-4 weeks. Screen out the blossoms.

Tipp: 1. put the screened blossoms into a little cotton bag and insert in the scent bag into the linnencupboard.

Tipp 2. Infuse 1 teespoon lavender sugar with tea

From Petra W

Berliner Boulette

A little like köttbullar (meat balls)

1 kg mixed Hackfleisch (I take bovine animal and lamb, also goes with pig and bovine animal)

3 red onions
3 eggs
1 garlic toe
1 El mustard
2 stale bread rolls
Salt, pepper

Put the bread rolls in water. After about 30 minutes, crush the water out of the breatrolls and put it to the Hackfleisch, add the mustard, the eggs. Cut the onions in small pieces and sear with the chopped garlic in little butter. Stir this mixture in the mince mass , season with salt and pepper. Form boulettes, roll them in oatmeal and roast it in a pan with a little oil…..or more….

Eat the boulettes with one or two Knutsteiners ….. or maybe Berliner Weisse….

From Eva Gregory:

Here is my “famous” King Ranch Chicken recipe. I will also send you a recipe for a dessert. I tried to scan it but I guess that is NOT working, too. So, here’s the old way:

KING RANCH CHICKEN

1 cup chopped bell peppers
1 cup chopped onion
1 stick butter or margarine
2 cans cream of chicken soup
2 cans cream of mushroom soupp
2 10 oz cans of ROTEL tomatoes (drain well, reserve liquid to moisten mixture if needed)
12 corn tortillas, torn into bite size pieces
2 cups grated cheddar or longhorn cheese

Saute bell peppers and onions in butter until tender. In a bowl, stir together soups, corn tortillas, bell pepper, onion and Rotel tomatoe.

In a 3 quart shallow baking dish, 13 x 9 inches, pour mixture and top with generous amount of shredded cheese. Bake at 325 degrees for 30 minutes or until hot and bubbly and cheese is lightly browned. Enjoy!

This dish orginated in South Texas at the King Ranch in the ’50′s by the cook for the ranchhouse. The King Ranch is so large that a public highway was build right thru the center of the ranch because people were complaining about the distance and time it took to go around the outside of the ranch to get East or West. The King Ranch was the largest working ranch in Texas for many years. Since then, parts have been sold off to ranchers; however, the King family still own a large portion of the ranch. And, it is still one of the largest ranches in Texas.

MIDORI CAKE

1 box yellow cake mix
1 – 3 oz box PistachioPudding mix
4 eggs
1/2 cup plain yogurt
1/2 cup oil (vegetable)
1/4 cup Midori
1/2 teaspoon Coconut Flavoring

Beat 4 minutes on medium speed. Pour into well greased Bundt pan. Bake at 350 degrees for 50 to 55 minutes. Cool about 20 minutes in pan, ten turn out onto cooling rack.

MIDORI GLAZE

2 cups powdered sugar
1/2 cup Midori
1/2 to 3/4 cup softened cream cheese
2 tablespoons butter/margarine
1/2 teaspoon Coconut Flavoring

Mix and beat at high speed until smooth and spreadable. Drizzle while cake is slightly warm.

Here is another dessert recipe. Sounds “not too good” but you will want to eat it out of the pan.

WATERGATE SALAD

1 8 oz. package Pistachio instant pudding
2 cans (20 ounce size) crushed pineapple in juice (undrained)
2 cups miniature marshmellows (or cut regular sized into 4 pieces)
1 cup chopped pecans or walnuts
3 cups thawed Cool Whip

Mix dry pudding mix, pineapple, marshmellows and nuts together. Add Cool Whip and fold together. Refrigerate at least one hour.

It’s me again. Just thinking, perhaps you do not have Cool Whip in Europe. I have never been in a European grocery store(market) so I don’t know if you have access to things we do.

For the Cool Whip, it’s a commercial type of whipped cream. To substitute Cool Whip, I would suggest about 2 1/2 cups of whipped cream slightly sweetened with sugar to be folded into the mixture.

Midori is a honeydew melon liqueor that you would purchase at a liquor store. Any where you would purchase whisky, rum, gin, etc. Perhaps this will help make the recipes easier if you do not have some of the ingredients. Take care and stay cool!!!

From Mervi (please don’t faint!)

Majo-tuna-eggs

Boiled eggs
Tunafish from tin
Majonnaise
Decorations: for example prawns, small slices of salmon, dill. Raspi, of course, accepts nothing else than Beluga caviar on his eggs….

Cut the boiled eggs into two halves. Remove the yellow and put in a bowl where you add the tunafish (from a tin). Smash the eggs and the tuna, then add majonnaise little by little to get a smooth ‘mousse’.  The Belgians can take more majonnaise Add salt if you like it more salty. Finally put the mixture on the egg halves and decorate with prawns or small slices of salmon and dill. You can make small ‘roses’ of the salmon…. The eggs looks very decorative and are really yammy. They can be served for instance as a part of a brunch or on a smörgåsbord (buffet).

Knuti’s comment: I can assure you these eggs are delicious and so easy to make even Auntie Mervi can fix it!!

From Wilbär

Sautéed reindeer (poronkäristys in Finnish , renskav in Swedish , finnbiff in Norwegian) is perhaps the best known traditional meal from Lapland , especially in Finland, Sweden and Norway. Usually steak or the back of the reindeer is used. It is sliced thinly (easier if frozen and then only partially thawed), fried in fat (traditionally in reindeer fat, but butter and oil are more common nowadays), spiced with black pepper and salt , and finally some water, cream, or beer is added. It is often fried with chantarelles and leeks, and served with mashed potatoes and cowberry preserves or, more traditionally, with raw cowberries mashed with sugar. In Finland it is often served with pickled cucumber, which is not as common in Sweden. The first/top image at right shows a Finnish version of this dish. The second image at right shows a Swedish version of renskav.

Semla

The Swedish-Finnish semla consists of a cardamom-spiced wheat bun which has its top cut off and insides scooped out, and is then filled with a mix of the scooped-out bread crumbs, milk and almond paste , topped with whipped cream. The cut-off top serves as a lid and is dusted with powdered sugar. Today it is often eaten on its own, with coffee or tea. Some people still eat it in a bowl of hot milk. In Finland, the bun is sometimes filled with strawberry jam instead of almond paste, and bakeries in Finland usually offer both versions. (Many bakeries distinguish between the two by decorating the traditional bun with almonds on top, whereas the jam-filled version has powdered sugar on top).

WORDS OF WISDOM:

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