ELLI LUCA

I made this today, I wrote down what I added. It wouldn't be as spicy as Joe's but still has a kick to it. (thanks everybody who emailed me recipes, I drew inspiration from all of them and concocted this) Will post method up this week. p.s tastes great, going to serve it tonight with EFC  UPDATE: Recipe & method added .   INGREDIENTS: 1 1/2 Cups Apple Cider Vinegar 1/2 Cup Honey 2 Cups Dark Brown Sugar 2 Tablespoons freshly crushed garlic 1 Teaspoon red pepper flakes 1 Teaspoon chili flakes 1/2 Cup Soy Sauce 1/2 Cup Apricot Jam 2/3 Cup Worcestershire Sauce   1 Cup home made tomato sauce 2 400gsm tins of crushed tomatoes Juice of 3 oranges 1 Teaspoon of Liquid smoke 1 Tablespoon Sriracha 1 Teaspoon Sweet smoked paprika METHOD Dump all ingredients in a heavy bottomed pan Stir while you melt down the sugar, honey and jam so it doesn't burn on the bottom. Reduce heat and simmer for 2 - 3 hrs depending on how concentrated / thick you woul

I really love old cookbooks. I scour vintage shops and old book resellers and often the internet for vintage cookbooks, the older the better. Sometimes you find real gems inside and pictured here is a scan of one of those!  A hand written recipe for "Grog" (with the ingredients listed I assume it is for beer)  

A lot of the tomatoes were from my garden, and the apples were an amazing batch of locally grown organic. (they are out for such a limited time I had to utilize them best I could) INGREDIENTS 1kg apples, peeled, cored and sliced 450ml water 1 tablespoon mustard powder 1kg tomatoes, sliced 2 large brown onions, chopped 2 clove garlic, chopped 85g sultanas 140g caster sugar 2 tablespoon curry powder 1 teaspoon cayenne pepper 1 tablespoon salt 1 chopped small chili 560ml vinegar (recipe said malt) I added 1/2 apple cider vinegar 1/2 Balsamic METHOD Prep: 30 minutes | Cook: 3 hours 30 minutes Place apples and water in a large saucepan. Bring to the boil; reduce heat. Simmer for 25 minutes or until apples are tender, stirring occasionally. Add mustard powder to apples. Add tomatoes, onions, garlic, chili, sultanas, sugar, curry powder, cayenne pepper, salt and vinegar to the apples. Stir until sugar has dissolved. Bring the mixture to the boil.

INGREDIENTS - 1 FOR THE BRINING SOLUTION 1 to 1½ kg pickling onions – brined for 24 hours, rinsed and dried with paper towel 750 ml to 1 litre spiced vinegar (recipe to follow) ½ to 1 cup of sugar A ratio of 100g of cooking salt to 1 litre of water should be used. This is sufficient for brining 1 to 1½ kg of onions. Heat the water and salt together until salt is dissolved. Allow to cool before placing peeled onions into the solution. The onions should be left in the brine for 24 hours, after which they should be drained, rinsed well and patted dry before placing in sterilised jars. Peeling them was the hardest part, I wore sunglasses. Must have looked like a crazy lady. Preparation:  NOTE : Peeling pickling onions is fiddly and time consuming. To speed up the process top and tail the onions, then place the onions in a large heatproof bowl and pour over boiling water to cover.  Leave to cool and hey presto, the skins will just rub away.Do not leave i

Muppet Picnic Cookbook Jim Henson's Muppet Picnic Cookbook is a 14 page stapled booklet published by Hallmark and sold in Hallmark stores in 1981. It includes recipes by Kermit,Miss Piggy, Fozzie, Gonzo, The Swedish Chef and Animal. Today's scans "Gonzo's Barbequed Ice Cream " & "Muppet Labs Vanilla Ice Cream" Click for larger file

Gnocchi are surprisingly easy to make...once you've mastered them a few times that is. The texture and taste of homemade gnocchi is far superior to the pre-made stuff. It is important to use floury potatoes like russets when making the gnocchi as the dough needs to be light and airy. INGREDIENTS 3 best-quality Idaho or russet potatoes, washed and dried 2 cups all-purpose flour 1 tablespoon coarse salt METHOD Preheat oven to 200 degrees Spear the potatoes lightly with a fork in a few places. Place directly on the oven rack and cook until completely tender, about 1 hour. When cool enough to handle, cut the potatoes open, scoop out the flesh, and pass it through a potato ricer to achieve a very fine and light texture.  Spread out on a rimmed baking sheet and allow to cool completely (very important). In a mixing bowl, whisk together 1 3/4 cups of the flour and the salt. Slowly blend the flour mixture into the potatoes, using your hands to combin

Fozzie's Onion Corn on the Cob Muppet Picnic Cookbook Jim Henson's Muppet Picnic Cookbook is a 14 page stapled booklet published by Hallmark and sold in Hallmark stores in 1981. It includes recipes by Kermit, Miss Piggy, Fozzie, Gonzo, The Swedish Chef and Animal. Also on scan:  Quick Corn Relish Fozzie's BBQ Con on The Cobb Corn Pudding "Lend Me Your Ears." INGREDIENTS 1 envelope (1 3/8 oz.) dry onion soup 1/2 C. butter or margarine, softened 8 ears of corn METHOD Remove husks.  Combine onion soup mix and butter.  Spread 1 Tbsp. butter mixture on each ear.   Wrap each ear tightly in foil.   Place on grill over hot coals.   Cook 30 minutes, turning once.   In oven, bake at 425 degrees for 30 minutes.    "Thank you, thank you for being such a wonderful audience. Click pic for larger scan

INGREDIENTS 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 1/2 cup (120 ml) heavy whipping cream (double cream) (35-40% butterfat) 2 tablespoons (28 grams) unsalted butter, cut into small pieces  METHOD Place the chopped chocolate in a medium sized heatproof bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a minute or two. Stir with a rubber spatula until smooth. (If the chocolate doesn't melt completely, place in the microwave for about 20 seconds, or over a saucepan of simmering water, just until melted.) If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).  Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, a small ice cream scoop, a

I printed these onto a light card they came out a treat. File is set up to A4 paper = 210 x 297 millimeters (8.27 x 11.69 inches) My Easter gifts are now all finished. Time to take the dog for a walk!  Click for 3.9 mb file set up at 200dpi

Just had Troy & Travis over for afternoon tea and whipped up these. As usual I like to experiment and try new recipes on friends. I served them with jam & cream. Spiced Fruit Scones (makes about 12) INGREDIENTS 400 grams Self raising Flour teaspoon each of cinnamon, allspice and ground ginger Pinch sea salt 80 grams butter 50 grams unrefined castor sugar, plus extra for sprinkling 2 eggs 200 ml milk 60 grams mixed sultanas and raisins METHOD Pre-heat the oven to 180oC gas 4. In a large bowl mix the flour, spices and sea salt then rub in the butter. Stir in the sugar. Beat the eggs with the milk and form a well in the dry ingredients, then pour in all but one tablespoonful of the egg/milk mixture. With your hand, work the wet and dry ingredients together to form a soft dough. Turn out onto a lightly floured work surface and roll to a two inch thickness. Take a cutter and cut out some shapes of your choice and place on a greased baking tray. Keep reforming and r