FEEDING THE TEN THOUSAND
AFTER MASS
(on a low budget)
COOKING ON A LOW BUDGET IS MUCH MORE FUN AND CREATIVE THAN BEING ABLE OF BUYING ALL THE INGREDIENTS THAT ARE BEING DICTATED BY A GOURMET COOKING BOOK. YOU SIMPLY LOOK INTO YOUR CUPBOARD AND CHECK, WHAT YOU HAVE IN STOCK. THEN YOU PICK AND MIX AND GO ALONG WITH WHAT THERE IS AND IN THAT WAY YOU LEARN EVERMORE COMBINATIONS AND DISCOVER MORE TALENTS THAN YOU EVER THOUGHT POSSIBLE. SIMPLY TRUST IN GOD, AND HE WILL SEND YOU ALL THE GIFTS YOU NEED TO FEED THE HUNGRY WITH THE LIVING WORD FROM THE MUSTARD SEED.
1. IRISH BLUE-CHEESE POTATOE CAKES
2. MINI-PIZZAS WITH VARIOUS TOPPINGS: Tuna, basil and oninos; minced meat with chocolate sauce and star anisseed, cinnamon and cloves, garlic, onions, peas, and whatever you like; three-cheese sauce
3. CHEESESNACKS FROM RYE AND WHOLEMEAL FLOUR
1. IRISH BLUE-CHEESE POTATOE CAKES
Boiled or Roast potatoes
chopped garlic and onions (spring onions)
egg yolk
cheese
nutmeg, salt, pepper, paprika, and ad lib.
batter mixture of flour, egg white and breadcrumbs (not obligatory)
BOIL THE POTATOES OR ROAST THEM IN THE SKIN. DRAIN AND MASH. FRY FINELY CHOPPED GARLIC AND ONIONS (SPRING ONIONS), UNTIL SOFT. THEN STIR TOGETHER WITH THE MASHED POTATOES AND ADD NUTMEG, SALT, PEPPER, PAPRIKA, AND WHATEVER YOU FANCY. COOL DOWN. THEN STIR IN CHEESE AND EGG YOLK. SHAPE THE MIXTURE INTO LITTLE CAKES AND REFRIGERATE FOR TEN MINUTES TO FIRM. YOU CAN COAT THEM IN LAYERS OF FLOUR, EGGWHITE AND THEN BREADCRUMBS. COOK ON EACH SIDE UNTIL GOLDEN BROWN. BEFORE SERVING BAKE BRIEFLY IN THE OVEN AT HIGH TEMPERATURE FOR ABOUT FIVE MINUTES. SERVE WITH ANY DIP YOU LIKE.
Variation: if you have a left-over mixture, make some basic yeast mixture from flour, yeast, luke-warm water and sugar and salt and let it rest until bubbly. Add to the left-over mash and form into dough and let it rise again. Form into firm dumplings and let them boil gently in salt water.
Serve with any casserole or stew or goulash.
2. MINI PIZZAS
Basic dough: flour, luke-warm water, sugar, and a pinch of salt
Make a hole in the centre of the flour and pour in some lukewarm water. Sprinkle the yeast and the sugar on top and let it get bubbly in a warm place. When you see bubbles rising start kneeding the mixture until it becomes a dough. Then let it rise again in a warm place and repeat the kneeding about every half hour until the dough feels well kneeded and 'rollable'.
Meanwhile start to prepare the toppings:
TUNA, BASIL AND ONIONS: Mix the ingredients and add any spices you like
MINCED MEAT WITH CHOCOLATE SAUCE:
Fry finely chopped onions until slightly soft, then add the meat and fry together until brown. Add garlic and tomatoes or tomatoe puree. I also use paprika, pepper, anisseed, cloves, and cinnamon. Before you pour water over the browned mixture add some dark chocolate cocoa powder, and stir. Then add the water (as much as it gives a gravy consistency) and bring it to the boil, and then let it simmer for a little while.
THREE CHEESE SAUCE:
Butter (oil), finely-chopped onions, garlic, flour, (white wine or water), bouillon, milk/cream, cheese, spices ad lib.
Use any cheese you like, and chop it into chunks. Fry the onions and the garlic until golden brown (onions need a bit longer), then add flour, about a table spoon full (depending on how much stock you have to make), stir it all, then add water or soup stock (bouillon) and the milk and/or cream and the cheese,. Stir it all and let it boil and then simmer, until it reaches a heavy cream consistency.
3. IRISH CHEESESNACKS
Wholemeal and/or rye flour, butter or lard or margarine, salt, spices like basil and caraway seeds, pepper, and paprika, cheese
Make a mixture of the flour and the rubbed in fat. Add salt and spices and grate the cheese or use crumbled cheese. Kneed into crumbles and then into a dough and refrigerate and roll into shapes.
Bake about 10-15 minutes at a medium oven temperature until golden brown.
AFTER MASS
(on a low budget)
COOKING ON A LOW BUDGET IS MUCH MORE FUN AND CREATIVE THAN BEING ABLE OF BUYING ALL THE INGREDIENTS THAT ARE BEING DICTATED BY A GOURMET COOKING BOOK. YOU SIMPLY LOOK INTO YOUR CUPBOARD AND CHECK, WHAT YOU HAVE IN STOCK. THEN YOU PICK AND MIX AND GO ALONG WITH WHAT THERE IS AND IN THAT WAY YOU LEARN EVERMORE COMBINATIONS AND DISCOVER MORE TALENTS THAN YOU EVER THOUGHT POSSIBLE. SIMPLY TRUST IN GOD, AND HE WILL SEND YOU ALL THE GIFTS YOU NEED TO FEED THE HUNGRY WITH THE LIVING WORD FROM THE MUSTARD SEED.
1. IRISH BLUE-CHEESE POTATOE CAKES
2. MINI-PIZZAS WITH VARIOUS TOPPINGS: Tuna, basil and oninos; minced meat with chocolate sauce and star anisseed, cinnamon and cloves, garlic, onions, peas, and whatever you like; three-cheese sauce
3. CHEESESNACKS FROM RYE AND WHOLEMEAL FLOUR
1. IRISH BLUE-CHEESE POTATOE CAKES
Boiled or Roast potatoes
chopped garlic and onions (spring onions)
egg yolk
cheese
nutmeg, salt, pepper, paprika, and ad lib.
batter mixture of flour, egg white and breadcrumbs (not obligatory)
BOIL THE POTATOES OR ROAST THEM IN THE SKIN. DRAIN AND MASH. FRY FINELY CHOPPED GARLIC AND ONIONS (SPRING ONIONS), UNTIL SOFT. THEN STIR TOGETHER WITH THE MASHED POTATOES AND ADD NUTMEG, SALT, PEPPER, PAPRIKA, AND WHATEVER YOU FANCY. COOL DOWN. THEN STIR IN CHEESE AND EGG YOLK. SHAPE THE MIXTURE INTO LITTLE CAKES AND REFRIGERATE FOR TEN MINUTES TO FIRM. YOU CAN COAT THEM IN LAYERS OF FLOUR, EGGWHITE AND THEN BREADCRUMBS. COOK ON EACH SIDE UNTIL GOLDEN BROWN. BEFORE SERVING BAKE BRIEFLY IN THE OVEN AT HIGH TEMPERATURE FOR ABOUT FIVE MINUTES. SERVE WITH ANY DIP YOU LIKE.
Variation: if you have a left-over mixture, make some basic yeast mixture from flour, yeast, luke-warm water and sugar and salt and let it rest until bubbly. Add to the left-over mash and form into dough and let it rise again. Form into firm dumplings and let them boil gently in salt water.
Serve with any casserole or stew or goulash.
2. MINI PIZZAS
Basic dough: flour, luke-warm water, sugar, and a pinch of salt
Make a hole in the centre of the flour and pour in some lukewarm water. Sprinkle the yeast and the sugar on top and let it get bubbly in a warm place. When you see bubbles rising start kneeding the mixture until it becomes a dough. Then let it rise again in a warm place and repeat the kneeding about every half hour until the dough feels well kneeded and 'rollable'.
Meanwhile start to prepare the toppings:
TUNA, BASIL AND ONIONS: Mix the ingredients and add any spices you like
MINCED MEAT WITH CHOCOLATE SAUCE:
Fry finely chopped onions until slightly soft, then add the meat and fry together until brown. Add garlic and tomatoes or tomatoe puree. I also use paprika, pepper, anisseed, cloves, and cinnamon. Before you pour water over the browned mixture add some dark chocolate cocoa powder, and stir. Then add the water (as much as it gives a gravy consistency) and bring it to the boil, and then let it simmer for a little while.
THREE CHEESE SAUCE:
Butter (oil), finely-chopped onions, garlic, flour, (white wine or water), bouillon, milk/cream, cheese, spices ad lib.
Use any cheese you like, and chop it into chunks. Fry the onions and the garlic until golden brown (onions need a bit longer), then add flour, about a table spoon full (depending on how much stock you have to make), stir it all, then add water or soup stock (bouillon) and the milk and/or cream and the cheese,. Stir it all and let it boil and then simmer, until it reaches a heavy cream consistency.
3. IRISH CHEESESNACKS
Wholemeal and/or rye flour, butter or lard or margarine, salt, spices like basil and caraway seeds, pepper, and paprika, cheese
Make a mixture of the flour and the rubbed in fat. Add salt and spices and grate the cheese or use crumbled cheese. Kneed into crumbles and then into a dough and refrigerate and roll into shapes.
Bake about 10-15 minutes at a medium oven temperature until golden brown.
http://mothereliora.blogspot.com/
Do you have a story that started on Hotmail? Tell us now
