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SDL Recipe Book Your recipes in 2020 Contents
Leek Patty by Deniz Yazicitunc - Turkey...... 3 African Yam and Peanut recipe by Street Business School...... 4 Chicken stew (with carrot/bacon/mushrooms) by Martine Kamminga – Hengelo ...... 5 Bean stew and Rice (serves 4)...... 6 White fried rice...... 6 Ugali and Sukuma Wiki - kale (serves 5)...... 7 German Breakfast Rolls by Helga Petzel – Sheffield...... 8 Creamy Fish Pie by Alice Price - Sheffield...... 9 Tulband by Neeltje Stuurman - Sheffield...... 10 Snickerdoodle Slice by Stuart Hazlehurst – Sheffield...... 11 Mrs F’s Parkin by Matthew Fennelow – Sheffield...... 12 Daifuku (Soft mochi stuffed with azuki bean jam) by Kaori Asahara, Japan LO...... 13 大福 Yogurt Pancake by Sae Miyahara – Japan...... 14 Lemon Drizzle Cake by Carol Clarke – Maidenhead...... 15 Carrot and Orange Cake by Carol Clarke – Maidenhead...... 16 Clootie Dumpling by Thomson Parker- Jarvis - Sheffield...... 17 Karen’s Scottish Shortbread...... 18 Easy Coconut Cake by Jessica Moussallem – Lebanon...... 19 My Grandma’s Yorkshire Parkin Biscuits by Carol Clarke - Maidenhead...... 20 Banana Bread by Rebecca Herrera - Superior...... 21 Jeanne’s Bakewell Tarts by Emily Wheatley - Sheffield...... 22 Kinder Bueno Cookies by Becca Fisher...... 23 Banana Nutella Bread by Stacey Ferry...... 24 Cornish Fairings (south coast of England - crunchy ginger biscuits) by Gail Bradstock - Maidenhead ...... 25 Murphy Prawns by Darrin Lee – New York...... 26 Courgette Pizza by Kristina Vogel – Germany...... 26 Vegan Gravy by Kristina Vogel – Germany...... 27 Grilled Bonito & Avocado Salad (serving for 2-3 persons) by Eri Ogura – Tokyo...... 28 Overnight whole wheat walnuts bread with bread machine by Eri Ogura – Tokyo...... 29 Mango pulp served with small Puris (short flatbread), chickpeas curry (chole), shrikhand (festive sweet dish) and fried rice chips by Bhoomi Patel - Mumbai...... 30 Pan fried Pomfret wrapped in semolina served with thick tomato gravy and steam rice by BhoomiPatel - Mumbai...... 31 Irish Soda Bread – perfect with Irish butter and a cup of tea! by Julie Holmes - Bray...... 32
2 | SDL Recipe Book Leek Patty by Deniz Yazicitunc - Turkey
Healthy Leek Patty in Oven! Chop the leek (If it is too thick you can cut it vertically in half) Grate 1 potato, 1 carrot and some cheese (It gives good result to mix a few kinds of cheese as it is what gives the deliciousness
You can use a bit of a plain cheese (less salt and flavour) and a bit of a cheese with more salt and flavour, etc. There is no wrong...)
Crack 2 eggs Add 2 table spoon of semolina (alternatively you can use the same amount of any kind of flour you like)
Add olive oil, salt, and any kind of seasoning based on your liking (black pepper & powdered red pepper recommended) Stir it to make sure all ingredients are distributed evenly.
You can use a glass plate similar to the one in the picture below to put it in (should be oven safe). For cute small portions, you can use cupcake cups if you like. You need to oil it a bit first, then pour your mixture in it.
What you need to do is not spread it too thick, it needs to be a max. of 2 fingers thick so that instead of a cake texture it is a bit more like a thin slice. If you have semolina, before putting it in the oven you can spread a bit on top for it to look good
Based on the oven you are using it might take 25-40 min. with 180-200 degrees. Once the top is a bit fried it means it is ready to pop out You can try the same recipe with combinations below if you like!
3 | SDL Recipe Book African Yam and Peanut recipe by Street Business School
Ingredients Method • 8 cups (2L) vegetable stock 1 Heat stock and keep it warm on the back burner while • 2 tbsp (30 mL) vegetable oil you assemble the soup. In a heavy bottomed soup • 1 large yellow onion, diced pot, heat oil over medium heat. Add onion and a pinch of salt; sauté for 10 minutes, stirring occasionally. • 2 tsp (10mL) salt Next, add garlic, ginger and spices and sauté until • 6 tbsp (90mL) minced ginger soft and golden. Stir in red pepper, yam and salt and continue cooking until they start to stick to the • 4 large garlic cloves, minced bottom of the pot. Add vegetable stock to cover, bring • 1 tbsp (15mL) ground cumin to a boil and reduce to a simmer. Cover partially and simmer until the yams are tender. • 2 tbsp (30mL) ground coriander 2 Add pineapple with juice, tomatoes, peanut butter and • ½ tsp (2.5mL) cayenne pepper remaining stock. Simmer 30 minutes. Puree the soup • 1 tsp (5mL) paprika until smooth, either directly in the pot with a hand blender or in batches using a food processor. • 1 red bell pepper, diced 3 Return soup to the pot and simmer for a final 10 • 4 medium yams, peeled and roughly chopped minutes. Season to taste with more salt, pineapple juice and/or hot sauce. Just before serving, add • 14 fl oz (398mL) can water-packed pineapple chopped cilantro and fresh lime juice. • 3 ripe tomatoes, chopped
• 5 tbsp (75mL) natural smooth peanut butter
• 1 bunch cilantro, chopped
• Juice of 2 limes, or more to taste
• Favourite hot sauce, to taste
4 | SDL Recipe Book Chicken stew (with carrot/bacon/mushrooms) by Martine Kamminga – Hengelo
Ingredients (3-4 servings)
• 250 g chestnut mushrooms (or plain white)
• 125 g diced bacon
• 20 g butter
• 1 large onion
• 400 g chicken thigh filet
• Salt, pepper
• 250 g carrot
• 1 tablespoon plain flower
• 125 ml crème fraiche
• 200 ml chicken stock (from cube)
• 1-2 tablespoons of parsley (dried is ok as well)
Directions Serving
1 Cut the onions small. • The dish can be cooked a day in advance, 2 Cut the biggest mushrooms in half to make keep in a cool place until simply re-heating slowly them a bit same sized if required. on the stove (when cooked in advance it will 3 Cut the chicken filet in pieces, not too small also gain taste).
(2x2 cm or bigger) and season with salt & pepper. • Serve with for instance baby potatoes (with skin), 4 Go easy on the salt as the chicken stock dark bread or (brown) rice. is also salty. • If you want to serve additional vegetables, green 5 Clean and cut the carrot in not too small pieces, beans or broccoli fit well. fitting the size of the chicken and mushrooms. 6 Prepare the chicken stock. Notes • Chicken thigh is a bit fattier than the breast that Cooking most people use. So its ideal for longer cooking 1 Heat half of the butter in a casserole pan and fry times without getting dry. It also tastes better! the onions, bacon dices and mushrooms for 5 • If at the end you feel the sauce is too thin and minutes over medium heat. should be creamier, you can thicken it with use of 2 Add the rest of the butter, the chicken and the starch such as cornflower or potato starch (check carrots and fry for another 3-4 minutes. instructions/method for correct use). Then next 3 Switch to low heat, add the flower and keep stirring time use a bit more flour to get a thicker sauce for 2 minutes so the flower is a bit “cooked”. from the start, which you can then make more fluid if needed, with use of water/chicken stock, 4 Add the chicken stock and crème fraiche and bring milk or cream). to a boil. Add parsley to your own taste. Let it simmer for about 20-30 minutes. 5 Check the taste and add salt, pepper, parsley if needed.
5 | SDL Recipe Book Bean stew and Rice (serves 4)
Ingredients When it’s ready serve. • 2 cup boiled beans (Grated carrots, capsicum, coriander, red pepper can be added to taste together with the beans to vary the taste • 1 onion as one chooses) • 1 tomato • Oil • Salt
1 Cut onions and tomatoes, set aside, 2 Fry onions with oil until brown, add in chopped tomatoes, and let it cook for few mins, 3 Add in the boiled beans with little water, and salt to taste cover let it simmer at a low heat.
White fried rice
Ingredients 1 Cut onion and fry with oil, • 1 cup white rice 2 Wash rice and add. • 1 onion 3 Stir until oil and rice mix well then add two cups • Salt of water and salt to taste. • Oil 4 Bring it to boil, then lower heat and let it simmer until all the water is absorbed
6 | SDL Recipe Book Ugali and Sukuma Wiki - kale (serves 5)
Ingredients Can also be served with any other • 2 cups water favourite savoury stew or curry • 1½ cups medium or coarse-ground white maize/ corn meal (white is traditional, but any other 1 Cut the kale into small pieces maize meal variety works fine) 2 Heat oil and add onion and fry until brown • 1 bunch of Kale (about 25 leaves) 3 Add tomatoes, salt and spices of your choice • 1 onion and cook for a few minutes while stirring • 1 tomato 4 Add the kale and stir, cook on low heat for 10 min • Salt • Oil • Spices of choice
1. Bring the water to a boil in a medium sauce pan. 2. Reduce the heat to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly. 3. Continue cooking on low heat, stirring every minute or so with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan and hold together, and takes on the aroma of roasted corn. Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round. 4. The ugali will continue to firm as it cools, and will be thick enough to cut with a knife (similar to firm polenta).
7 | SDL Recipe Book German Breakfast Rolls by Helga Petzel – Sheffield
Breakfast is an important meal in Germany. Ingredients People often meet up for breakfast, either at home • 250 g quark or fromage frais or in a café, and we can spend a long time sitting at the table, chatting, drinking coffee or tea, and • 1 egg eating rolls with cheese or cold meats, jam, honey • 250 g plain flour or chocolate spread. • 4 level teaspoons baking powder
These rolls are very quick and easy to make. • 1 tablespoon white sugar They can be ready within half an hour and are lovely • 1 level teaspoon salt eaten straight from the oven. • A little milk
(If there are any left over, they still taste nice Method the next day.) Mix all ingredients (apart from the milk) in a bowl.
Containing salt and sugar, they are suitable for Knead briefly with the kneading hooks of a mixer, sweet or savoury toppings, but probably nicest with or with your hands. butter and home-made jam. Shape about 10 rolls, without worrying too much about the shape. Makes about 10 small rolls Allergy advice: Contain gluten, dairy and egg Place on a baking sheet, either greased slightly or covered with grease-proof paper.
Brush with a little milk.
Bake in the middle of the oven at 175-200 °C (Gas 3-4) for about 20 minutes.
The rolls should be firm and very lightly browned.
Enjoy! Helga
8 | SDL Recipe Book Creamy Fish Pie by Alice Price - Sheffield
Ingredients 3 Add the chopped cauliflower and onion, and fennel Veg: seeds and celery salt, and cook for another few • 1 parsnip, peeled and cubed minutes – add a bit of boiled water to cook rather • Some florets of cauliflower, chopped than more fat, and put a lid on. • 1 white onion, diced 4 Add the garlic, leek, and yellow pepper and cook • 2 cloves of garlic, chopped or crushed for another 5 minutes or so. • 1 leek, washed and sliced 5 Add the fish and herbs and white pepper, steam it • 1 yellow pepper, diced by putting a lid on for a few minutes, then break up the fish into the rest of the mixture Fish: (if it was frozen). A couple of pieces of flaky white fish 6 In a separate small frying pan, make a béchamel (frozen is fine) Herbs and seasonings I like to use: sauce. I do this by sight mostly – melt a large knob • Dill of butter in a saucepan, sprinkle plain flour in while • Parsley stirring, until you’re stirring a ball of dry dough; then add milk while you keep stirring, until you • Tsp fennel seeds have the consistency you want. I like it thick. I also • Celery salt like to sprinkle in a pinch of nutmeg and seasoning • White pepper (white pepper is best), and some of the fresh parsley towards the end too. Béchamel sauce (butter, plain flour, milk, pinch of 7 Add the béchamel sauce the filling in the other pan nutmeg) Mashed potato topping (3 large potatoes, and mix it in well. butter, seasoning) 8 Pour the mixture in a small deep oven dish, then Method spread the mash on top. I like to grate a bit of cheese on top too. 1 You can make your mash topping first – boil the potatoes until they slide off a fork easily, then 9 Put in a medium oven (gas mark 5) for 20-30 mins mash with butter and seasoning. Leave aside. or until golden on the top and possibly bubbling up a bit from under the mash (depending how 2 In a medium-sized frying pan, sauté the diced warm the mixture still was when you assembled). parsnip in a bit of butter and olive oil, until fairly soft. 10 I like to serve with steamed greens
9 | SDL Recipe Book Tulband by Neeltje Stuurman - Sheffield
Dutch cake baked in a so-called Bundt pan. Called “tulband” (which means “turban”) because of the distinctive shape. Traditionally made with raisins but can also be made plain.
The recipe comes from my great-great grandmother and though it has been modernized somewhat (for instance there were no electric whisks in my great-great grandmother’s time), otherwise it has remained unchanged and been a firm favourite in the family for over 150 years.
Ingredients
• 250 g self-raising flour
• 250 g butter or margarine
• 200 g raisins (if using)
• 250 gram caster sugar (you can also use soft brown sugar for a deeper flavour)
• 2 eggs
• Half a cup of milk
• Pinch of salt
• Pinch of ginger powder (optional)
Process • Pre-heat the oven to 175 °C • Melt the butter over a low heat • Put the flour, sugar, eggs, salt and ginger powder in a large mixing bowl and mix for a few seconds using an electric whisk • Pour in the melted butter/margarine and whisk until everything is thoroughly combined • Add the milk gradually and keep whisking until you have a nice smooth mixture that just drips off the whisks • Add the raisins and mix them in • Grease the Bundt pan and coat with flour • Pour the mixture into the greased and floured pan • Bake in the centre of the over for 45-50 minutes • Test with a skewer: the skewer should come out dry • Leave to cool in the pan for 10-15 minutes and turn out onto a wire tray
10 | SDL Recipe Book Snickerdoodle Slice by Stuart Hazlehurst – Sheffield
Ingredients
• 250g (9oz or 2 cups) plain flour
• 230g (8oz or 1 cup) caster sugar
• 1 tbsp. ground cinnamon
• 2 tsps. baking powder
• 2 eggs (room temperature)
• 250ml (1 cup) milk
• 125g (4 ½ oz) unsalted butter, melted
• Topping
• 3 tbsp. sugar
• 3 tbsp. ground cinnamon
Method
1 Pre-heat oven 180’C (350’F, gas mark 4) 4 Combine the sugar and extra cinnamon and Lightly grease 20 x 30cm baking tin with lining. sprinkle two thirds over the mixture in the tin. Gently spoon the remaining cake mixture over 2 Sift together the flour, caster sugar, cinnamon the top, then sprinkle the remaining cinnamon and baking powder and make a well in the sugar over the surface. Bake for 25-30 minutes, centre. or until firm. Cool in tin for 20 minutes – then lift out on to wire rack to cool completely. 3 In a small bowl, whisk together eggs and milk. Pour into flour and mix with a metal spoon to Makes 20 pieces roughly combine. Fold in the butter until smooth – do not overmix. Spoon half the mixture into the tin and smooth the surface.
11 | SDL Recipe Book Mrs F’s Parkin by Matthew Fennelow – Sheffield
Growing up in a small Yorkshire village, bonfire Directions night was a significant event. The farmer up the road would build a fire and all the nearby Pre-heat oven to 155 C (fan assisted) families would gather, each bringing some Grease a flat baking tin (we use 23cm x 30cm) treat to share out. This parkin recipe is what my mother took. It is incredibly easy to make Mix all the dry ingredients together in a bowl and is moister than most. It keeps very well and actually improves after a day or two. Melt margarine, syrup and water together in a small pan. Ingredients Add the syrup mixture to the dry ingredients • 250g Plain Flour (sifted) and mix – take time to stir in all lumps. • 200g Medium Oatmeal Pour the mixture into the baking tin • 200g Caster Sugar (it is very liquid at this point) • 1 tsp Bicarbonate Soda Bake for 1 – 1.5 hours • 2 tsp Ginger Powder • 200g Margarine Leave to cool before turning out and cutting. • 250ml Cold Water For a stronger, darker flavour you can substitute • 325g Golden Syrup (weighed directly some of the golden syrup for dark treacle. into a small pan if possible)
12 | SDL Recipe Book Daifuku (Soft mochi stuffed with azuki bean jam) by大福 Kaori Asahara, Japan LO
Ingredients for 10 pieces Directions
1 Make 10 balls of red bean jam (30g each) • 100g Rice flour (Shiratamako) Remove water from the jam – if it is difficult to make the balls heat in microwave until water is • 140g Water removed.
• 100g Sugar 2 Mix other ingredients in a bowl, and heat in a pan with low heat. While heating it stir the liquid • 1 tsp starch not to stick to the bottom of the pan. Repeat the step until dough is thick. • 300g Red bean (asuki) jam 3 Place katakuriko (starch) in a plate and place the mochi you made at step 2. Cover the surface of the mocha with starch.
4 Divide the mochi into 10 pics and wrap a red bean ball with mochi.
It’s ready to eat. Enjoy!
13 | SDL Recipe Book Yogurt Pancake by Sae Miyahara – Japan
Ingredients (serving 2 person)
• 2 eggs
• 2 sachets of vanilla sugar (or 20g of granulated sugar)
• 220g of yogurt
• 150g of soy milk
• 30g of melted butter
• 200g of flour
• 10g of baking powder
1 In a bowl, whisk eggs with sugar. 2 Add yogurt, soy milk, and melted butter. 3 Sieve flour and add it to the mixture with baking powder. 4 Butter a pan and cook at low heat for about 2 minutes each side… and it’s ready! Serve with butter, honey, maple syrup and/or whatever you like.
Bon appétit!
14 | SDL Recipe Book Lemon Drizzle Cake by Carol Clarke – Maidenhead
Have you oven pre-heated 1800C (1600 if using a fan oven)/3500F / Gas mark 4
Equipment • Lightly greased and base lined 7inch (18cm) deep round cake tin. • Mixing bowl and either a hand electric whisk or food mixer. • Spatula.
For the cake • 100g soft butter (I use unsalted) • 175g caster sugar • 175g self-raising flour (if you can’t get this in the US use all-purpose flour) • 1 teaspoon baking powder (in US if using all-purpose flour use 2 teaspoons) • 2 large eggs • 4 tablespoons of milk (full-fat if possible) • Finely grated rind of 1 lemon
For the topping • Juice of 1 lemon • 100g of caster sugar
Measure all the ingredients into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface.
Bake in the pre-heated oven for about 25-40 minutes or until the cake starts to shrink slightly from the sides of the tin and springs back when pressed lightly with a finger.
Whilst the cake is baking, make the crunch topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in the tin until cold, then turn out and remove the paper.
15 | SDL Recipe Book Carrot and Orange Cake by Carol Clarke – Maidenhead
Pre-heat the oven to 1800C (1600 if using a fan oven)/3500F / Gas mark 4
Utensils
• Lightly greased 8inch (20cm) deep round cake tin
• Mixing bowl and either a hand electric whisk or food mixer
• Spatula
Ingredients
• 250g plain flour (all-purpose flour)
• 2 teaspoons baking powder (if you don’t have baking powder use self-raising flour instead of plain)
• 2 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 150g soft dark brown sugar
• 150 ml vegetable oil
• 3 free-range eggs
• 50ml orange juice
• 150g finely grated carrots
• 100g raisins
• 75g dried cranberries
• 1 tablespoon finely grated orange zest
For the topping
• 100g desiccated coconut
• 100g icing sugar (powdered sugar)
• Orange juice
16 | SDL Recipe Book Clootie Dumpling by Thomson Parker- Jarvis - Sheffield Mix all the ingredients in a bowl adding milk until Every Scottish family has a Clootie Recipe which is there is no dry flour. For a Clootie bag use passed down the generations. So if you find a dried a plain white pillow case. fruit in it you don’t like then swap it for something else. This is the Jarvis or McSpadgen family Wet the pillowcase and dust the inside with some of recipe, enjoy. the flour. Then pour in half the mix. Gather up the sides of the pillow case then leave This makes two large Dumplings about the size space for the mix to expand and tie the neck of a dinner plate each. of the bag off tightly with string. Place the bag with content on a dinner plate in a large pot Ingredients with 2.5 -3cms of water at the bottom. Bring the • (3lbs) 1360 grams Self Raising Flour keep a small water to the boil then simmer for 3-4 hours amount back to use later to coat the inside of making sure the water never boils dry. Use a skewer your clootie bag to ensure the centre is cooked. • (1.25lbs) 567grams Sultanas When removed from their bags after cooking place • (1lbs) 454grams Currants in a warm oven for up to ten minutes just • (0.50lbs) 227 grams Suet (For vegetarians to dry the surface. use vegetarian suet) When removed from the oven traditionally you can • (3ozs) 85grams Cinnamon. have a Clootie hot with milk cream or custard. Then when dry with a cup of tea or you can • (3 to 4ozs) 85 to 113 grams Mixed Spice fry it to have with bacon and eggs. • (0.5lbs) 227grams Sugar • Approx. 3 pints milk • 2-3 tablespoons of Treacle
17 | SDL Recipe Book Karen’s Scottish Shortbread
This recipe came from my mum. It was in ounces with a simple ratio. Easy for those with old British scales, like me. I converted approximately for metric but if you’re in the US and weigh by volume, you’ll have to work out your conversions. I live in the US but still bake by weight.
Risk of loving this: high. You may never want to buy shop-made shortbread again. • 110 g or 4 oz caster/granulated sugar • 225 g or 8 oz butter • 85 g or 3 oz semolina • 250 g or 9 oz plain flour • Optional extra sugar for dusting
Blend butter and sugar with fingers until crumbly. Mix in semolina and flour. Knead as best you can (it will be a dry dough). Leave the dough quite thick – around 1 cm. Cut into individual pieces of your choice of shape or put in a single pan if it’s the bottom layer of a dessert or you want to cut wedges. Increase cooking time for a single piece or decrease if you made them thinner.
Bake long and slow in a cool oven (about 140 °C/275 °F) for about 45 min. Check when you start to smell it and remove from the oven as soon as you see hints of colour. Dust with more sugar if you wish.
Adaptations High altitude: No change to the recipe. At 1800 m/6000 feet it’s a cool oven (about 140°C/275 °F) for about 30-35 min. Gluten-free: I hear tell that it works well with almond flour instead of the wheat flours but is even harder to knead.
18 | SDL Recipe Book Easy Coconut Cake by Jessica Moussallem – Lebanon
The Cake • Add butter and beat with an electric mixer on • 2 ¼ cups of all-purpose flour low speed until the butter is broken into small • 1 ½ cups granulated sugar pieces and completely covered in flour. • 2 ½ teaspoons baking powder • Next, add the eggs, one at a time while still mixing on low speed. Pour the coconut milk • 1 cup unsalted butter, room temperature, (make sure to shake the can first before opening roughly chopped it). Add toasted shredded coconut and keep on • 3 eggs, room temperature mixing until the mixture is smooth and creamy. • 1 cup coconut cream • Pour the mixture into the greased pan and bake • 1 teaspoon vanilla extract for 30 minutes, or until a toothpick inserted • 1 cup shredded coconut in the cake comes out clean. Let the cake cool completely, then flip it into a large round tray. • The coconut buttercream • Meanwhile, prepare the frosting: add butter to a • 1 cup unsalted butter, room temperature, mixing bowl and beat with an electric mixer until roughly chopped smooth and creamy. • 3 cups powdered sugar • Add 2 tablespoons of coconut cream and 1 ½ • 4 tablespoons coconut cream cups sugar and continue to beat. Add • Unsweetened dried coconut or coconut • remaining sugar and coconut cream and beat flakes for decoration briefly until smooth. Leave the buttercream at • room temperature. Directions • Spread the buttercream on top and sides of the • Start by toasting the shredded coconut: add the cake. Decorate with dried coconut or coconut to a shallow pan placed on low • coconut flakes. • heat and stir occasionally until golden brown. • Preheat the oven to 180 C. Grease a 25 cm Enjoy! round cake mold and set aside. • In a large mixing bowl, add flour, sugar and baking powder. Whisk until everything is well combined.
19 | SDL Recipe Book My Grandma’s Yorkshire Parkin Biscuits by Carol Clarke - Maidenhead
Ingredients
• 115 grams light brown sugar Grease two baking trays and pre-heat the oven to 180C • 140 grams plain flour • 115 grams porridge oats 1 Mix the dry ingredients together • 2 teaspoon ginger powder • Pinch of salt 2 Melt the butter and golden syrup in a pan • 30 grams of raisins 3 Add the melted butter and bicarbonate of soda • 115 grams butter to the dry ingredients and mix • 115 grams golden syrup 4 Make small balls of the mixture and place on • 1 teaspoon bicarbonate soda in a small a baking tray – flatten the balls slightly; leave amount of water space between each biscuit as they expand 5 Bake in the oven for 10 minutes
6 Cool in a wire rack
20 | SDL Recipe Book Banana Bread by Rebecca Herrera - Superior
Grandma’s Banana Bread Preheat the oven to 3500 F.
• 1/3 cup of butter, melted • Mix together the melted butter, egg, sugar, • 1 egg vanilla and baking powder. • ¾ cup of white sugar (you can easily do less) • Smash the Bananas into the mixture. • 1 tsp of Vanilla • Slowly add the flour to the Banana mixture. • 1 tsp Baking powder • Put in a greased Bread Pan and cook for 50 min. • 2 – 3 Ripe bananas Enjoy with some butter or fried cheese! • 1 ½ cups of flour
21 | SDL Recipe Book Jeanne’s Bakewell Tarts by Emily Wheatley - Sheffield
Recipe makes 4 in 7inch tins
Ingredients For the pastry • 1lb plain flour For the filling • 8oz trex • 8oz margarine • 8 tablespoons of water • 2 cups of granulated sugar • 4 eggs Method • ½ cup of SR flour 1 Line the tins with short crust pastry • ½ cup of ground almonds • A few drops of almond essence 2 Spread strawberry jam onto the base • Strawberry jam 3 Mix the filling ingredients together. Divide the mixture between the tins, spreading evenly
4 Bake at gas mark 4 for 25-30 mins
22 | SDL Recipe Book Kinder Bueno Cookies by Becca Fisher
Ingredients Instructions
• 125 g Unsalted Butter/Stork 1 Add the butter and sugars to a bowl and beat till creamy! • 100 g Light Brown Sugar 2 Add in the egg, and beat again. If using vanilla, • 75 g White Granulated Sugar add it in now! • 1 Egg 3 Add in the plain flour, baking powder, bicarbonate of soda, and salt and beat until a • 1 tsp Vanilla cookie dough is formed! • 300 g Plain Flour 4 Add in the kinder chocolate and beat until it is • 1 + 1/2 tsp Baking Powder distributed well! 5 Weigh the cookies out into twelve cookie dough • 1/2 tsp Bicarbonate of Soda balls - they are about 80g each! • 1/2 tsp Sea Salt 6 Once they are rolled into balls, put the cookie • 300 g Kinder Chocolate (chopped) dough in the freezer for at least 30 minutes, or in the fridge for an hour or so! • 3 Kinder Bueno (each bar halved to make 12) 7 Whilst the cookie dough is chilling, preheat your oven to 180C Fan, or 200C regular! If your oven + baking tray & baking paper to line runs hot, go for 160C-170c. 8 Take the cookies out of the freezer/fridge and + large bowl put onto two lined baking trays. I put four + handheld/stand mixer cookies per tray! 9 Bake the cookies in the oven for 10-12 minutes. 10 Once baked, carefully push the kinder bueno into the top of the cookies and leave the cookies to cool on the tray for at least 30 minutes, as they will continue to bake whilst cooling! 11 The kinder bueno chocolate can melt slightly, so these will be soft until the cookies have cooled fully.
ENJOY!
23 | SDL Recipe Book Banana Nutella Bread by Stacey Ferry
Ingredients: • ½ cup/113 grams unsalted butter (1 stick), 4 When the butter has cooled a bit, add the plus more for greasing the pan mashed bananas, sugar, yogurt, eggs and vanilla extract. Stir until well combined, then add the • 2 cups/256 grams all-purpose flour, flour mixture and stir until just combined. plus more for flouring the pan Do not overmix. • 1 teaspoon baking soda 5 Pour half the batter into prepared pan and • ¾ teaspoon kosher salt spread it evenly with a knife or offset spatula. • 1 ½ cups/310 grams mashed bananas, Spoon half the chocolate-hazelnut spread in from about 3 medium bananas several dollops over the top and use a toothpick • ⅔ cup/134 grams granulated sugar or skewer to swirl it into the batter. Spoon • ¼ cup/57 grams plain Greek yogurt and spread the remaining batter over the top followed by dollops of the remaining spread. • 2 eggs • 1 teaspoon vanilla extract 6 Swirl in the spread, then bake the bread for 55 to 60 minutes or until golden brown and • ⅓ cup/99 grams chocolate-hazelnut spread, a toothpick inserted into the center comes like Nutella out clean.
Method:
1 Heat oven to 350 degrees. Butter and flour a 9x5x3-inch loaf pan.
2 Stir the flour, baking soda and salt together in a bowl.
3 Brown butter: Melt butter in a light-colored saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don’t walk away from the pan during this process. The butter will go from browned and nutty to acrid and burnt in moments. Transfer butter to a large heat-safe mixing bowl and let it cool slightly.
24 | SDL Recipe Book Cornish Fairings (south coast of England - crunchy ginger biscuits) by Gail Bradstock - Maidenhead
Over Temp 200 c / Gas Mark 6 Cooking time - 8 mins
Ingredients: Method:
• 4 ounces / 113 grams butter 1 Sieve together the flour and all the other dry • 4 ounces / 113 grams caster sugar ingredients except the sugar.
• 8 ounces / 226 grams plain flour 2 Rub in the butter to create a breadcrumb • 4 tbsp Golden syrup texture - add the sugar.
• ½ tsp salt 3 Heat the syrup either in the microwave or in a • 2 tsp baking powder bowl over a pan of warm water until soft
• 2 tsp bicarbonate of soda 4 Pour the syrup onto the other ingredients and • 2 tsp mixed spices stir until all mixed in.
• 3 tsp ground ginger 5 With floury hands roll the mixture into small balls • 1 tsp cinnamon - the size of a walnut. Leave enough space for them to spread into a flat biscuit.
6 Place on a greased baking tray on the top shelf of the over and cook for 4 minutes
7 As soon as brown - place the tray for a further 4 mins.
8 Remove from the oven and allow to cool for a few minutes before placing on a cooking rack.
9 If the family have not eaten them as soon as you have made them put them in an airtight container to stay fresh.
25 | SDL Recipe Book Murphy Prawns by Darrin Lee – New York
Ingredients: Preparation: • 24 jumbo prawns (peeled and de-veined) 1 Add olive oil to a large pan over high heat. • 1 medium shallot (minced) 2 Add prawns and stir fry for 30 seconds until • 24 medium cloves of garlic (minced) prawns begin to pink. • 4 red chilies (finely chopped) or 1 tbsp. red chili 3 Add shallots, garlic and chili and stir-fry paste for 1-2 minutes. • 1 bunch green onions (chopped including green 4 Add white wine (or champagne) and reduce and white parts) by half. • 1 bunch coriander leaves (lightly chopped, stems 5 Stir in butter until incorporated. discarded) 6 Add the coriander leaves and green onions • 1 cup dry white wine (brut or extra brut and stir for 1 minute. champagne is even better) 7 Add salt and pepper to taste and remove • 2 tbsp. extra virgin olive oil from heat. • 2 tbsp. butter 8 Arrange prawns on a serving platter and pour the sauce of the top. 9 Service with warm crusty bread.
Courgette Pizza by Kristina Vogel – Germany
Ingredients: Instructions: • 1large onion 1 Fry the smoked tofu in a little coconut • 1 garlic clove oil until crispy. • 1 tbsp. butter 2 Finely chop the onion and garlic and, in a separate pan, sauté in butter or oil for • 500 g courgette around 3 minutes. • 1 pack grated cheese (approx. 200–250 g) 3 Cut the courgette into pieces and blitz in a food • 150 g flour processor (6 seconds in a Thermomix at level 5) • 75 g oil then add the mixture to the onions and garlic. • 2 tsp baking powder 4 Add the cheese, flour, oil, baking powder, salt, • 1 tsp salt pepper, nutmeg and eggs to the courgette mixture and mix well (around 15 seconds at level • Pepper 5 in a Thermomix, anticlockwise rotation). • 1 pinch nutmeg 5 Spread the mixture on a baking tray lined • 5 eggs with baking paper. • Small amount of coconut oil 6 Sprinkle more grated cheese on top, if desired. • 1 pack smoked tofu (or bacon) 7 Bake at 180°C for around 30 minutes.
26 | SDL Recipe Book Vegan Gravy by Kristina Vogel – Germany
Ingredients: 4 The vegetables should develop a brown colour, • 1 large red onion ½ tsp medium-hot mustard but should not burn. Briefly remove the pan from the heat if necessary. • 150 g button mushrooms 1 tbsp. red wine vinegar 5 Stir in the flour and cook for 3 minutes over a medium heat, stirring continuously, until the • 1½ tbsp. oil 1 tbsp. soy sauce mixture is golden-brown in colour. • ¼ tsp coarse sea salt 50 ml red wine 6 Deglaze the pan with the vegetable stock and • 1 tbsp. vegetable margarine red wine, then stir in the soy sauce, red wine • 1 carrot vinegar and mustard. • 1 bay leaf 7 Simmer, uncovered, for 20 minutes over a low to • 1 sprig thyme medium heat. • 2 tsp brown sugar 8 You now have two options: You can either pass the sauce through a fine-mesh sieve, or you can • 1 level tbsp. flour remove the bay leaf and thyme and blitz to a fine • 350 ml vegetable broth purée using a mixer or high-speed blender. 9 Whichever option you choose, return the sauce Instructions: to the pan and bring to the boil once again. 1 Slice the onions thinly and slice the mushrooms. Allow the sauce to reduce for 5–10 minutes. 2 Add oil to a hot pan, then fry the onion and mushrooms for 1 minute over a high heat. Goes best with dumplings or spätzle Reduce the heat slightly, add the sea salt and fry for a further 5 minutes, stirring continuously. I didn’t want to have to give up on good gravy for 3 Cut the carrots into chunks and add to the pan my dumplings just because I’m a vegetarian, and along with the margarine, bay leaf, sugar and I came across this recipe. It sounds like it’s a lot of thyme sprig. Stir-fry for 6 minutes. effort, but it’s really not (for instance, you can do away with the bay leaf and thyme and go freestyle with the herbs).
Everyone I’ve served it to (even non-vegetarians) has liked it.
27 | SDL Recipe Book Grilled Bonito & Avocado Salad (serving for 2-3 persons) by Eri Ogura – Tokyo
Introduction Steps Grilled Bonito is a great source of protein! Some of 1 Prepare marinade (* in the ingredients) in a bowl you may be familiar with tuna & avocado, but if you 2 Slice bonito into 1 - 1.5 cm thick find sashimi-grade bonito, try this 3 Sprinkle salt and pepper Ingredients 4 Heat flying pan on high heat and add bonito. • 1 Block (“Saku”) of Sashimi-grade Bonito 5 Don’t cook too much! Just add some nice brown (=Katsuo) color on both side. • Salt & pepper 6 Soak the cooked bonitos to the marinade, • Soy Source 1 Table Spoon and leave it in fridge for 20 min. • Sake 1 Table Spoon 7 Just before serving, mix the marinated bonito and vegetables with some of the marinade • Lemon 2 - 3 slices, peeled, unseeded (DO NOT add all!) • 1 Avocado, peeled, unseeded, cut into bite-sized pieces • 1/4 Red onion, thinly sliced • 10 leaves of Oba (Ao jiso, Macrophyll), thinly sliced • 1 bunch of Mitsuba (Japanese Parsley) • 1-2 bunch of Mizuna, chopped into 2-3 cm • 5 - 6 Ao negi (Green spring onion, or Chive), finely chopped • 1 Table spoon of Sesame
28 | SDL Recipe Book Overnight whole wheat walnuts bread with bread machine by Eri Ogura – Tokyo
Introduction 16 Put the rubber band back, and rest the dough Resting slowly overnight in the fridge does not until it became the room temperature (about 1 require too much yeast, so the bread smells -2 hours) Do not dry the dough threw the food really nice. Great with cream cheese. wrap. We will use it a bit more. 17 Remove the dough Ingredients 18 Gently mould the dough into a ball. • 140g of whole wheat flour (fine powder would 19 Cover with the food wrap so that the moisture be ideal, but anything you like!) will not escape. 20 Rest the dough for 15 minutes. • 140g of semi-high gluten flour, or high gluten 21 Press each dough down, then pat and stretch flour (any flour for bread) into a rectangle. • 190g of milk 22 Roll the dough to fit the bread pan’s width, and • 10g of Skim milk powder (you can omit it. pinch the end of rolling not to open the roll. The color of bread crust will be thinner.) 23 Remove the kneading paddle from the bread • 4g of salt pan, and place the dough down the roll end. 24 Set the bread machine with the following • 15g of sugar settings: • 1g of instant dried yeast 25 Rest for 1.5 hours in mid temperature, check if • 15g of Unsalted butter, room temperature the top of dough comes up 1-2 cm under the • 80g of roasted walnuts edge of bread pan. If not, rest a bit more. Not recommend to rest in high heat. Steps 26 Bake for 45 min in Mid temperature Day 1 (approx. 1 hour) 1 Set the kneading paddle to the bread pan Tips for bread 2 Put milk If you bought raw walnuts, roast them a little on a 3 Put sugar flying pan or toaster 4 Put skim milk Walnuts might not be mixed automatically by 5 Put instant dried yeast machine (probably this might a bit too 6 Put both flour. much for machine recipe). In that case, use silicon 7 Choose “Knead and rest” mode, and rest spoon to push the dough, and help for 20 min. the move of machine to mix walnuts. 8 Start the machine For those who have bigger or smaller machine, 9 After 5 min kneading, add butter and salt. search “Bakers Percentage App” in the 10 At “Mix-ins” stage, add walnut. internet. You can find great apps to calculate the 11 Knead and rest is finished, remove the bread formula for you! pan from the machine 12 Cover over the bread pan with food wrap and rubber band around it (no gap to let the moisture of dough go) 13 Put the bread pan in the fridge and rest for 8-12 hours.
Day 2 (approx. 3 - 4 hours) 14 Fetch the bread pan from the fridge. 15 Remove the rubber band, and punch the dough gently over the food wrap (this will make the dough breeze).
29 | SDL Recipe Book Mango pulp served with small Puris (short flatbread), chickpeas curry (chole), shrikhand (festive sweet dish) and fried rice chips. by Bhoomi Patel - Mumbai
Chickpeas (Chhole) gravy • Soak 100 gm of chhole overnight. Boil them and keep aside. • Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1tbsp each of Chilli powder & Coriander powder. • Add 1 tbsp Chhole Masala if not available add Garam Masala. Fry for 3 min on a low flame. • Add 1 chopped tomato, 3 slit green chillies and ½ ginger finely sliced and salt to taste. • Add boiled Chhole. Add little salt, cook for 5 min. • For additional flavor, put ½ tbsp. of Chaat Masala & Kasuri Methi.
Mango Pulp • Take some fresh mangoes and put them in hot water. This will make the outer skin soft of mango. • Remove the covering of mango and take the pulp. • Add the pulp in the mixer to grind it and make it smooth. • If needed you can add milk to it or sugar if need more sweet. • Ready to serve Chickpeas gravy & Mango pulp with Roti/Flatbread. I have served it with wheat puris (small Flatbread) and some fried chips & Shrikhand (Indian sweet dish of strained yogurt) • You can also serve it with Steamed Rice.
30 | SDL Recipe Book Pan fried Pomfret wrapped in semolina served with thick tomato gravy and steam rice by Bhoomi Patel - Mumbai
Salmon Fish Curry • Heat oil in a pan. Add Bay Leaf, Cinnamon & Star Anise. • Add finely chopped onions and fry it till gets translucent. • Add some Chillies, Ginger/Garlic paste to it and cook it for 2 mins. • Add roughly chopped tomatoes to it and cook till it gets little mushy. • Add Chilli powder, Turmeric powder, Coriander powder, Garam masala & salt to it. • Mix all the ingredients together and add water to the mixture. Cook it for 8-10 mins. • Now add fish pieces in the gravy. Cook it for 5-7 mins. • Salmon Fish gravy is ready.
Pan Fried Pomfret Fish • Get fresh Pomfret fish. • Marination process- add all spices (Turmeric, Coriander, Red Chilly & Garam Masala powder), ginger-garlic paste & salt to the fish. • Squeeze little lemon to it and mix all together. Keep it aside for 15- 20 mins. • Dry mixture for frying - Now mix semolina, rice flour, red chilli powder, salt & mix this. • Heat the pan and add 1tbsp oil in the pan. • Now take the marinated fish and coat it with the dry mixture. • Put the fish in the pan and fry it for 3-5 mins both the sides. Repeat the procedure for other fish pieces.
It’s ready.
You can serve Fried fish & fish gravy with steamed rice.
31 | SDL Recipe Book Irish Soda Bread – perfect with Irish butter and a cup of tea! by Julie Holmes - Bray
Ingredients • 1 3/4 cups (225g) whole wheat (wholemeal) flour • 1 3/4 cups (225g) all-purpose (plain) flour • 1 teaspoon salt • 1 teaspoon baking soda (bicarbonate of soda) • 3 tablespoons (50g) mixed seeds, such as sesame, pumpkin, or sunflower, or golden • flax seeds (linseeds) (optional) • 2 tablespoons (25g) butter, softened (optional) • 1 egg • About 1 2/3 cups (375–400ml) buttermilk or soured milk
1 Preheat the oven to 425°F (220°C). 2 Sift together the flours, salt, and baking soda in a large bowl and mix in the seeds (if using). Add the butter (if using), and rub into the flour mixture with your fingertips until it resembles bread crumbs. Make a well in the center. 3 In another bowl, whisk the egg with the buttermilk and pour most of the liquid into the flour mixture. Using one hand with your fingers outstretched like a claw, bring the flour and liquid together, adding more of the buttermilk mixture, if necessary. The dough should be quite soft, but not too sticky. 4 Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2 inches (4cm) thick. Cut a deep cross on top and place on a baking sheet. 5 Bake for 15 minutes. Turn down the heat to 400°F (200°C) and bake for 30 minutes more. When done, the loaf will sound slightly hollow when tapped on the bottom. 6 Remove from the baking sheet and place on a wire rack to cool.
32 | SDL Recipe Book Thank you to everyone who contributed to this recipe book.
We hope you have as much fun baking and cooking as we’ve had putting this together.
33 | SDL Recipe Book