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

would love to have a few more........

Have you stolen the Malteser Tiffin recipe?

Yes, Yes! Also want to take an achived one of yours for some chocolate cookies and woodpops had one on the same thread for Peanut Butter, but hate to do it without permission...do you think Woodpops would mind? I already know that your receipe is delish Soupy, but I wanted to try to bake them both before I print them off. We call our maltesers, whoppers over here!

Would you like a traditional yorkshire recipe Sunny? This one is traditionally eaten on Bonfire Night, a lovely spicy warm wintry ginger cake:

PARKIN

Ingredients:
4 oz plain flour
1/2 teaspoon cinnamon
1 round teaspoon ginger
1 small teaspoon bicarb of soda
8 oz medium oatmeal
3 oz butter
8 oz black treacle
8 oz soft brown sugar
1 beaten egg
5-6 tablespoons milk.

Method:
Line 8" square tin with greaseproof paper.
Sieve together flour, cinnamon, ginger and bicarb of soda.
Add oatmeal and mix well.
Heat together slowly butter, treacle and sugar, stir well.
Add liquids to the flour mixture, alternately with beaten egg.
Add milk and mix to a fairly stiff dough.
Turn into tin, smooth top over.
When baked, leave to cool.
Store in tin and next day cut into squares.

Baking time:
50-60 minutes at Gas Mark 3 (moderate oven, 160 C/325 F)

I have just realised that I have sub-consciously posted a GINGER recipe.

I love it GingerBear, thanks, thanks! I want to try this right now...hummmm and I do have all the ingredients (except the treacle of coursebut I will use molasses instead). Sounds so yummyI will have it printed with GingerBear next to it and I think it is perfect that you gave me a ginger recipe!

I was going to mention that you could use molasses instead of treacle. It is my grandmother's recipe. She was a wonderful cook - learned from years as a school cook.Eating Parkin always reminds me of her.

I am so honored GingerBearI know just what you mean about reminding you of your Grandmafood does bring me back. My book will have lots of those recipes in it from my family also--thanks for making it even more special for me!

Would still LOVE to have more of your delicious jewels and favorites....waiting patiently....all appreciated

bump - will have a think and post one or two asap!

bump again

PARADISE CAKE

This is more of a traybake type thing really. My mum used to make it a lot when we were little and she recently gave me the recipe (apologies for the fact its all in ounces she doesn't do metric). I loved it so much so that the word 'paradise' always makes me think of almonds and cherries...

Shortcrust pastry to line 2 rectangular tins, approx 25x20cm
12oz butter
12oz caster sugar
3 eggs
few drops almond extract
14oz sultanas
8oz chopped glace cherries
2.5oz ground almonds
2.5oz ground rice

Roll out pastry and line the tins. Put sultanas and chopped cherries in a large bowl. Mix all other ingredients (in a food processor, with an electric hand whisk, or with a good old fashioned wooden spoon) and add to fruit. Mix well and spread over pastry. Cook at 180c for 30 mins. When cool sprinkle with caster sugar.

Thank you 3Princesses! It looks delish...I would like to try this one too...so appreciate your contributions. I will put this one in for your also under 3Princesses. Thanks again.

Would love more savory dishes and appetizers if anyone is inspired today.....

Lentil, carrot and bacon soup.

This is dead easy.

You need:
three/four large-ish carrots
250g red lentils
200g thick streaky bacon/ or a ham bone and some ham bits

Chop the bacon into little bits and fry in a large saucepan (I use a pressure cooker sized pan). Top, tail and grate the carrots. Add to pan and let it wilt for a minute while you stir it. Ad the lentils to the pan and stir again. Add water until the pan is two thirds full. Bring to the boil and reduce to a simmer. Stir regularly to make sure it doesn't stick to the bottom of the pan. It takes about 45 minutes to be cooked - then just simmer it until it's got the consistency you like.
Very nice with cheese scones.

Thank you Nome! Will print this with Nome as the contributor! I appreciate this very much indeed.

Are you translating the recipes into American? (sorry, just nosey)

Yes, Colins Mummy! I have conversion charts for the temperatures and measurements and will include charts in the cookbooks too so that the recipes can go either way. I use Britsh, Australian and American Cookbooks at my house, I adore the Australian Women's Weekly Cookbooks. Thanks for asking!

I have/had an australian womens weekly italian book. it had yummy recipes in it..now where di I put it..........

Alll of these recipes are reallly fancy, I'm not a fancy cook but cook a mean Toad in the hole(sausage in yorkshire pud), do you want that?

I love toad in the hole and if you add herbs to your mix its extra yum factor!

I do a really easy chocolate pudding!

3 or 4 mars bars chopped into bottom of pudding dish
Then quater of each chocolate mix on top cook in microwave for about 6 mins...yummy!

aussie woman's weekly cookbooks ROCK!!

EidsvodI lOVE the Aussie Cookbooks too! I have about 40 of them, I used to have to go to Canada to get them (they don't sell them in the US) and for the past two or so years they sell them online, costs me a bit for shipping, but it is well-worth it. I bought their measure-cups and spoons so that I didn't have to calculate anything. The best part is the photos I thinklove the format, everything. I swear by them.

LadyTopomhattI would like to have your Toad in the Hole recipewhy not? This will be a community cookbook, lots of women want simple recipes to make in the week, if you have a chance, please post for me, I appreciate everyones responses.

AuntyMandyIf you do find the Italian Aussie Cookbook, try the Spinach Lasagnait has a bechamel type sauce, really fantastic. I changed the recipe around and made it vegetarian and am printing that one in my cookbook. I also made the eggplant pie (aubugine) which was great. So...I have a question on your micro quick choco pudding before it goes to print: 3 to 4 Mars bars translates to 4 Snickers Bars over here, tell me about the chocolate mix though--is that cake mix,cocoa mix (or like bridge mix over here which is mixed raisins and nuts covered in chocolate), and do you mean a quarter cup of each on top of each mars bar?? I would love to try this myself! Looking forward to hearing from you. I'm American so sometimes I need this remedial type help! Thanks again so much for posting.

Chick Pea Curry

Serves two

I 14oz tin chick peas
1 onion sliced
2 teaspoon oil
2 cloves garlic crushed
1 inch piece root ginger peeled and chopped
1 green chilli deseeded and chopped
2 teaspoons ground cornader
1 teaspoon ground coriander
1 tespoon ground cumin
1/2 teaspoon turmeric
1 14 oz tin chopped tomateos
squeeze of lemon juice

low fat yougurt to serve

Fry the oinion, garlic, ginger and chilli in the oil till they are soft, stir in the spices amd fry for a minute or two more. Add the chopped tomaties and lemon juice. Stir well.
drain the chick peas saving the water, add to the curry and add some of the reserved water if the curry seems a little dry. Stir well and simmer for 10 minutes.

Serve with boiled rice and low fat yoghurt.

Coffee Sorbert with White chocolate Sauce

serves 4

4 oz Caster sugar
2 oz brown sugar
2 tablespoons instant coffee powder
1/2 pint water
1 egg white

4oz white chocolate
1/4 pint double cream

Place sugars, coffee and water in a pan. Boil for 3 minutes, coo and freeze.

Whisle egg white, turn coffee ice into a bowl and beat unti pale. Fold in egg white and re freeze.
Lift out 10 minuts before serving.

Break up chocolate adn place in a pan with cream. Stir over a low heat until chocolate melts. Serve sauce warm but not haot.

TIP: This sorbet is a very pale colour and in order to get a good contrast between the sorbet and the sauce you can add a bit of gravy browning with the egg white.

LTH - I want your toad-in-the-hole recipe!

Please.