Pixie Trix Comix & Hiveworks Community

Scratch Made Bread and Strawberry Jam

Jam – Makes approx. 5 cups
2 lbs ripe Strawberries - about 4 cups, crushed
3 cups Sugar, divided
1 box Pectin for Less or No Sugar recipes

Wash the berries and remove the tops. Place the berries in a 6-8 quart saucepan and crush with a potato masher or wooden spoon. Mix pectin and 1/4 cup sugar in a small bowl. Measure remaining 2 ¾ cups sugar into a separate bowl. Stir pectin and sugar mixture into fruit and bring to a boil over medium high heat. When fruit reaches a boil, quickly stir in remaining sugar. Bring mixture back to a boil and cook for one minute. Immediately remove from the heat and spoon into plastic containers or glass jars. Containers in the 1-2 cup range work best. Cover and let stand at room temperature for twenty-four hours. Refrigerate for up to three weeks or freeze for up to a year.

No-Knead Bread – Makes two 2 lb loaves
3 cups lukewarm water
1 1/2 Tbs. Active Dry Yeast – 2 packets
1 1/2 Tbs. Kosher or other coarse Salt
6 1/2 cups Unbleached All-Purpose Flour

Mix all ingredients together in a large bowl. The dough will be very loose and sticky. Cover loosely with plastic wrap and let the dough rest in a warm place until the top flattens and begins to collapse. The dough can be used immediately, but it will be easier to work with if you put it in the refrigerator overnight. Unbaked dough will keep for up to two weeks in the refrigerator.

When you are ready to bake the bread, dust the surface of the dough with flour and split it in half. Shape one half into a rough oval and place in a greased 9x4x3” loaf pan. Let the dough rest at room temperature for one hour (30 minutes for dough that hasn’t been chilled.) 20 minutes before baking time place a heavy broiler pan on the bottom rack of the oven and pre-heat the oven to 450. When the dough no longer fells cool to the touch and is very soft, dust the loaf with flour and cut a 1/2" deep slit the length of the loaf with a serrated bread knife. Place the loaf on the top rack of the oven and pour 1 cup of hot tap water into the broiler pan. This will create a large cloud of steam, be careful. Quickly close the door and bake for 35 minutes or until the top of the bread is very dark brown. Pull the loaf out of the oven and place on a cooling rack for at least one hour.

When the bread is fully cooled, cut the loaf into 1/2" slices and spread with softened butter or margarine. Top the slices with a liberal amount of jam.

Basil Lime Salmon Fillet

Ingredients:
1 lb. of Salmon fillet
½ of a Lime
¾ oz. of Fresh Basil
1 Clove of Garlic, finely minced
1 tsp of Honey
2 tbl of White Cooking Wine
2 tbl of Butter
1 pinch of Black Pepper
½ cup of Red Onion, chopped

Utensils:
Skillet, Spatula, Knife, Oven / Toaster Oven, Cooking Sheet, Aluminum Foil, Small bowl, Spoon, Measuring Spoons & Cups

Directions:
To start, take out 2 tablespoons of butter to bring to room temperature in small bowl. Juice the lime, and add to butter along with the garlic, honey, white cooking wine, and black pepper. Take Basil, and seperate in half. Half of the basil is then diced up and added to butter. Place butter under very, very low heat in microwave to melt fully, then stir mixture liberally when finished. Preheat Oven / Toaster Oven to 400°. Cover cooking sheet with aluminum foil, place salmon fillet in center. Ladel several spoonfuls of the butter mixture over salmon, and bake for 10 minutes. After 10 minutes have passed, remove salmon and re-apply butter mixture. Turn to ensure even cooking, and cook for an additional 10 minutes. During this time, add some of the butter mixture to skillet along with the chopped red onion. Cook over medium heat for about 5 minutes, or until carmelized. Place cooked onions on plate. After salmon is finished cooking, apply a final coating of the butter mixture. Transfer salmon carefully to plate, slowly scooting spatula under salmon from multiple angles to prevent it from breaking apart. Lay over bed of red onions, then place the remainder of the uncooked basil atop it. Enjoy!

Kilopost Geriatric Balcony Rag Productions proudly present:

EPIC yet ORDINARY GERMAN yet AMERICAN MEAL TIME!

TODAY: EPIC HERO PBBJ!!!!!

Featuring your mighty host, Gunnar van Strunzendoof!!!!

First, BUY! The! Ingredients!

The ALL-POWERFUL Onion Baguette!!!


The CRUNCHY Peanut Butter!! The GOOEY Plum Butter!!!!


ANSWER YOUR BANANAPHONE!!! SERIOUSLY!!!


CUT the onion baguette along it's entire length! GUT it open well!!! (Wahfuck, why was this deleted by Tinypic???)

SPLATTER the peanut butter over the open bread! CHOP the banana into pieces and spread them liberally!! INFEST the gaps that remain with plum butter!!!

YOUR CREATION IS FINISHED!! BEHOLD ITS GREATNESS, ITS GLIMMERING LENGTH!!!


AND FINALLY, DEVOUR FOR POWER!!!

Ok, so this is my special meat roulade with a side of 'taters&carrots

Be prepared to spent lots of time, dishes and getting your hands dirty . It will be worth it.

ingredients:
parsley (i used dried ground parsley for this, but it's best with fresh parsley of course)
salt, ground pepper
ground allspice*
1 egg (not beaten)
1 medium onion&1 small onion
1 slice of white bread
750 g minced meat (all-pork in this one, but mixed would also work)
1-2 carrots
~3 potatoes per person(use as many as you'd like, though)
2 spoons of mustard
~200-300g sour cream
1 spoon of flour
1 vegetable seasoning cube

(optional: get something to nom on while the dish is cooking, since it will smell so nice your taste buds will go crazy)

*wikipedia told me that in America allspice is used exclusively for cookies, so it might seem strange to some of you. But allspice is best in stews and meat dishes, trust me.

Ingredients picture (lacking the onions and salt cause they wouldn't fit in the picture)


1. Dice the medium onion. Dip the slice of bread in cold water till it gets mushy and then squeeze-dry.
Add the onion, meat, egg, crumbled slice of bread in a bowl. Add salt, pepper and allspice to taste (i add enough pepper and allspice to form a dark layer). Mix using your hands till it turns into a nice,

homogenous solid blob.

2. in a small bowl, add the diced small onion, 2 spoons of mustard and parsley (I used about 3 full spoons of it). Mix until fairly solid.

Preheat the oven.

Lightly oil a small& slightly deep oven dish, add the blob of meat and give it a nice shape. after that, cover it uniformly using the mustard sauce.

The size of the dish is pretty important. if the dish is too wide then the sauce might get messed up.


Leave inside oven with a small flame for 45 mins. Then add a cup of water and leave for another 15-20 mins.

In the meantime, cut the potatoes into small cubes and slice the carrots. Put the carrots along with the vegetable cube and about 300-400ml to boil in a small bowl. Once it's all nicely boiled and the soup

is done...

Put the potatoes in another bowl along with water to cover them, then add salt,pepper and parsley to taste. Take out the carrots from the soup and add them as well, and set to boil with a light flame until

the carrots are done (they're done once you can pierce them with a fork). Drain them afterwards.

Handy picture with the blob of meat, the mustard sauce, the carrots and the potatoes before cooking.


After the meat and everything else is done, get yet another bowl. Oil it, and set it on a small flame. once the oil is hot add the flour, the soup from the carrots and the soup from the meat, leave it to

boil for a few seconds, then add sour cream. Now you have sauce for the whole thing .




Place the meat and taters on a plate, top it off with the sauce, and get ready for deliciousness .

dishes


leftovers(a.k.a. the same amount of food as in the 2 plates, but for tomorrow)

noms

Well i found a camera, but a day too late for the contest. ._.

I'll share the pictures here anyway though.





Melon pie:
For 4-6 people

Dough:
150 grams butter
175 grams of flour
1-2 tablespoons cold water.

Filling:
1 galia melon
125 grams of sugar (~ 1 ½ dl.)
1 tablespoon of vanilla sugar,

1) Cut the butter in small pieces and crumble it into the flour. Collect the dough quickly with the water and let the it stand cold for an hours time.
2) Cut the melon small pieces/strips.
3) Roll the dough out into a sheet (circa 20x30 cm). Cut two wide strips off and put them in the pie tin, up along the edges.
4) Come melon strips in the shape and cut the rest of the dough into long strips and place them over the fruit as a trellis. (Optionally, press the edges with a fork)
5) Brush the dough with a beaten egg.
5)Mix the sugar and vanilla sugar and sprinkle it over the pie evenly.
5) Bake the pie in middle of the oven for 30 minutes at 225 degrees celcius.

And finally 6) serve warm with whipped cream!

Dinner is served, bitches, and voting is open!!!

Voting goes for three days!

You have one vote.