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Rated: E · Article · Food/Cooking · #2211354
Recipe Book

It started with a recipe on the internet. I grabbed paper and pen then thought 'Oh no, not another scrap to loose later.' Lightbulb moment! I'll copy it to WDC, save it there.

But wait, are other WDC members interested in cooking? Maybe I can create a cook book with not just my own recipes but those of other writers on here. International cuisine beckoned. And it's here for all to see.

Bon Appetite




French Onion Soup

Three large onions finely sliced
Olive oil
White wine
Good beef stock
Slices of french bread
Grated cheese

Fry the onions in the olive oil over a gentle heat until soft but not browned.
Add a glass or two of white wine (Glass sizes vary)
Boil down to half volume.
Add stock and simmer for fifteen minutes.
Grill the cheese on toast and place a slice on each bowl of soup.


Butternut Squash Soup

Butternut squash peeled and cubed
Olive oil
Large onion
Vegetable stock
Cream for dressing (Optional - could be non-dairy substitute)

Place squash on baking tray and sprinkle with oil and season.
Place in a hot oven until lightly browned.
Meanwhile chop onion and soften in oil on low heat.
Mix squash and onion, add stock, simmer for fifteen minutes.
Put through blender.
Serve with cream




Quick Thai Prawn Noodles

My own invention.

Pack instant noodles
Thai red curry paste
Powdered Coconut Milk
Lime juice
Palm sugar
Fish Sauce
Frozen prawns (defrosted)

Mix curry paste (to taste), lime juice, palm sugar, fish sauce, coconut milk to a paste. Add water (To amount on noodle pack)

Add noodles and heat, stirring. (You could add frozen peas/sweetcorn at this point)

When most of the water has been absorbed add prawns and heat through.

The amounts should be adjusted to get a balance of hot, sweet, sour and salty to your taste.


Chicken, Bacon and Leek Pot Pie

My own invention

Chicken thigh meat in chunks
Bacon chopped or lardons
Large leek chopped
Chicken stock
Mashed potato to top.

Fry chicken, bacon and leek until cooked.
Add stock and simmer for 10 mins.
Add cream and heat through.
Put in a baking dish and top with mash.
Cook in hot oven until browned.

You can add herbs of your choice at the simmer stage. Replace mash with pastry for a change.


Courtesy of the internet. (Hey, can't remember them all)


3 tablespoons butter (softened) (I think that's 45g)
1/4 cup (60 g) granulated sugar
1/2 cup (120 g) ground almond meal
1 egg
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour (again 15g approx)

Place the butter and the sugar in the bowl of a stand mixer and cream together.
Add the almond meal and mix to combine.
Then add the egg and vanilla, gently beating until all is mixed.
Finish by adding the flour and combining until well mixed.

I replace the vanilla with rosewater then wrap in filo to make a Moroccan serpent cake.


This one's my own invention.

Microwave Chocolate Cake for One

1 egg (weighed)
Butter/Margarine same weight
Sugar same weight
Flour/baking powder/cocoa (combined) same weight

Mix in food processor.
Put into plastic container.
Microwave for 2/3 mins. until set.

This recipe can be done in an ad break.




Internet again. Had lentils to use up. Will be making much smaller quantity. Didn't have the ready to roast veg either so used what I had, included tinned tomatoes because I wanted something saucy.

8 sausages
2 x 400g packs ready-to-roast vegetables
3 garlic cloves, bashed in their skins
2 tbsp olive oil

1 tsp smoked paprika
2 x 250g pouches puy lentils
1 ½ tbsp sherry or red wine vinegar
1 small pack parsley, roughly chopped


Heat grill to high. Put the sausages in a large roasting tin and grill for 8-10 mins until browning, then switch the oven on to 200C/180C fan/gas 6. Remove the tin from the oven and add the vegetables and garlic, then drizzle over the oil and toss in the paprika and some seasoning.

Roast for 30-35 mins more until the sausages and veg are mostly tender, then stir through the lentils and vinegar. Return to the oven for 5 mins until everything is heated through. Squeeze the garlic cloves out of their skins and stir the garlic into the lentils, then season to taste, stir through the parsley and serve.


This recipe is from BradJShaw ⚓ or more accurately his grammy.

Chili Spaghetti


1 pound ground beef
1/2 cup chopped onion
2 garlic cloves, minced
3 cups tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
6 ounces spaghetti, broken into 3-inch pieces
1 tablespoon Worcestershire sauce
2 to 3 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper


1) In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Transfer to a greased 2-1/2-qt. baking dish; stir in the remaining ingredients.

2) Cover and bake at 350° for 65-70 minutes or until spaghetti is just tender. Let stand, covered, for 10 minutes.

A word from Brad:

I am sorry for not converting to metric, because I know you guys measure differently than us, but I was afraid of messing the recipe up if I had tried to convert the measurements.
Also, this is a recipe for 6, but the way spaghetti stretches out the meat, I'm sure it would feed more than 6...depending on how many times those 6 go back for seconds, because trust me, they will! Yummy!

I forgot to mention... a variation on this recipe is this: my wife & I use a whole 12 ounce package of spaghetti, & we do not break it into thirds, but half.
So, you may want to ( if you so desire) to include that variation.
Also...a QUICK variation is to just use 1 15 oz can of canned chili ( I know...YECHH! LOL!), but go ahead & add rest of ingredients except for the chili powder (unless you just want that extra flavor). This method only cuts back on the time, because you are eliminating browning meat, but still sauté the onion, which doesn't take as long as browning meat.


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