Sunchowder Needs your help! Looking for your favorite recipes for fundraiser

[sunchowder]

Hello Mums! My 11 year old DD was interviewed last week and accepted to participate as a member of the People to People Student Ambassador Program. She is going to get to go on a 20 day trip to your side of the pond this summer with the delegation!! She will travel to Ireland, Wales, England, France, Holland and Belgium. The objective of the program is to promote international understanding while building leadership skills among America's youth. The only down-side is that the tuition is very steep (expensive) and we need to do fundraising to make the trip possible. So....I am taking on the project of publishing a cookbook as the main fundraiser! I am doing the original art for the cover and dividers and it will be plastic comb sprial bound and laminated. I am hoping the price will be between $10 and $12 American Dollars. I would love it if you would be willing to share your most favorite recipes on this thread along with your either your real name or mumsnet name (doesn't matter to me!) and I will use your recipes in the book and print your name along with each recipe. The book will be called "Sunchowder's Emporia", A Collection of Recipes for the Heart and Soul. I am getting an ISBN and everything. I am terribly excited about it. I have incorporated about 75 of my mums and my most treasured recipes and I have sent out requests to 50 of my friends here in the States, so I hope to have a gorgeous book at the end of all of this.

I don't want to request or pressure anyone to purchase the book (unless you want to!), I was just hoping for contributions to make the cookbook richer and more diverse. I appreciate anything you want to contribute and can't wait to see your responses. If we are successful, the book should be published in March 2006. I am going crazy trying to get the advertising in line to help defray the printing costs so I have my hands full, but I am enjoying it and my DD is hard at work printing and collating and delivering things to help support the effort. Thank you, Thank you so much. XO Sunny

500gms Linguine or tagliatelle

225gms Smoked Salmon, cut into strips

25gms Butter

Juice of ½ lemon

275ml White wine

100ml Double cream

1 Tablespoon Olive oil

Cook pasta in salted water with the olive oil, al dente.

Drain. Add salmon, lemon juice, wine and cream.

Season. Heat gently.

Serve into warmed pasta bowls and decorate with smoked cherry tomatoes and watercress.

Serve shaved parmesan on the side.

You are welcome to use my MNet name, might make people think the book had the "Royal Seal of Approval"

Smoked Salmon Pasta obviously.

can i post one thats not mine ( but no one will know)

Pot au Chocolate

1 250g tub mascarpone cheese
1 200g (ish) bar plain chocolate

Melt them together and pour into ramekins to set. Or eat, hot, from the saucepan with a large spoon. You can also add a generous slug of brandy if you fancy it. Serves about 4 and is very very rich!!

Pasta with Fresh Crab, Chilli and Garlic

Serves 4
Preparation time: 10 mins
Cooking time: 8 mins

Ingredients
500g bag Pasta (dried)
2 tbsp olive oil
2 cloves garlic, finely sliced
1 tsp Crushed Chillies
2 freshly cooked dressed crabs, about 130g each
Juice of 1 lemon plus lemon wedges to serve
20g pack fresh parsley, roughly chopped
Instructions
Cook the pasta following the instructions on the pack and drain well, reserving a little cooking water in the bottom of the pan.
Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and crushed chillies over a low heat for 1-2 minutes, until the garlic has softened slightly, but not browned.
Add the crab meat, lemon juice and parsley, season well and heat through until piping hot.
Add the pasta to the crab mixture, along with the reserved cooking water, and mix well. Serve with a lightly dressed rocket salad, some warm ciabatta and lemon wedges.

Stuffed Aubergine (egg plant)

1 Large Aubergine
1 Onion
450g Minced Lamb
2 Tomatoes
Tomato Paste
Cumin Powder
Salt and Pepper
Olive Oil
Butter
Milk
Flour
Cheddar cheese
1 slice of Bread

Score a cut into the bottom of each tomato and place in a bowl of boiling water for a few minutes then peel skin and dice flesh. Cut aubergine in half length ways and scoop out flesh (Keep about half of the flesh and dice it up into small cubes. Meanwhile brown mince with diced onion with salt and pepper and cumin. Add diced aubergine and tomatoes. Mix in a generous dollop of tomatoe paste. Leave this to simmer for 10 mins. Next melt butter in apan add flour to make a thick paste, drizzle milk in slowly continuously mixing until you have a smooth sauce. Add grated cheese to the sauce (vary the amoutn depending on how cheesy you like it). Take the meat mixture and dish it into the aubergine shells. Do the same with the cheese sauce. In a mixer place the slice of bread some extrs grated cheese and a slug of olive oil. Blitz until you have bread crumbs. Sprinkle the breadcrumbs over the sauce and pop in a moderate oven for 30-40mins until top is golden and bubbling

Oh Thank you Thank you, you guys are the best! Soupy would you mind if I used your lemon delicious too? Thank you soupy and chicagoMum and LGJ and Coddy!

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Technicalyl it's my mum's cousin's Lemon Delicious but yes, you can use it.

erm am feeling left out of the lemon delicious gang
as queen of lemon tasting things( yum my fave) i demand to be informed of this delight

I found this on a search Coddy! I'll see if I can dig it out, give me a moment!

Here it is!

From Soupdragon some time ago on Food link somewhere and it is actually her Mum's cousins and I am going to make this TONIGHT!

Lemon Delicious

1 1/2 oz. butter
4 oz caster sugar
1 1/2 oz flour
3 eggs separated
1 lemon, juice and rind
1/2 pint milk

Cream the butter and sugar. Add lemon juice and rind. Add 3 lightly beaten egg yolks then add the flour and a pinch of salt. Next add the milk, don't worry if it looks curdled. Whipped egg whites and fold into the mixture. Pour the lot into a greased dish (about 8" across by 6" deep) and bake in a slow oven for 3/4 to 1 hour. About 140 but I have cooked it at 160 with no ill affects but just cut the cooking time down. It should be lightly golden and dry on top.

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Did you make it? How did it turn out??

Nice to see you back again Sunny...this is a favourite of ours at home...

Smoked haddock and leek risotto

500g leeks, sliced
500g piece undyed smoked haddock, diced into large pieces
220g risotto rice (vialone nano is nice with fish)
1 clove garlic, minced
unsalted butter
tablespoon of sunflower oil
court-bouillon or vegetable stock
plenty of black pepper and grated parmesan/grana padano, to serve

Warm butter and sunflower oil and gently fry garlic and leeks together.
In a separate pan, make sure the stock is simmering gently.
Add the rice to the leeks and garlic and stir gently to ensure it is coated and starting to toast gently.
Then add the stock, a couple of ladlefuls at a time, stirring gently and frequently to ensure almost all of the liquid is absorbed before adding the next lot
Check the rice occasionally - it should be almost cooked but still be firm in the centre of the grain, then add the fish.
Haddock will flake as it cooks, this is inevitable! Try and manage the stirring to not mash the pieces of fish too much
As soon as the fish is cooked through, take off the heat, add plenty of black pepper and a little parmesan (we prefer grana padano as it is less pungent) and serve.
A tomato and avocado salad goes nicely on the side with this...

Good luck with your project Sunny

Soupy, it was delicious! I baked it at 325 degrees for 40 minutes and then raised the temperature to 350 degrees for the last twenty minutes. The FOUR of us had it last night and finishedit up nicely with a bit of whipped cream. Thanks so much for that one!

Marina--thank you so much for your recipe also, it looks delicious too, we love fish at our house so I am going to try this one also. Thank you so much for your well wishes. I am hoping to get some of the artwork done this weekend!

Bump

All contributions are welcome! Thanks for all the replies so farI have three more weeks to gather so keep them coming if you are ablethanks again.

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Sunchowder-- have been meaning to add a recipe on here, and couldn't decide which one. Have just now posted my vegetable soup recipe on another thread ... Would that be any good (or is that cheating?!)

Oh, that's perfect, I will cut and paste as long as it is OK with you! I will print your name as 3Princesses!

Thank you for saving me typing it out again (took me ages to do it with no spelling mistakes the first time!) Good luck with the fundraising.

Thanks so much! I just got done designing the front cover, we are very excited about it!!! all of the recipes are going to make this a great, great book for us and I can't tell you how much I appreciate this!

Always love the recipe threads on MN, so can't wait to buy the book.

Hopefully the book will be out of the publishers by March, I can't wait either. I also working with getting the advertising from local businesses here which is my least favorite part of the project, but I will get throught it and be better off in the end! Thanks so much again to everyone and look forward to more!