Mam 5 min. wolnego czasu, więc stwierdziłam, że przepiszę Wam kilka przepisów z "Książki kucharskiej Niani Ogg".
Zostawiam w wersji oryginalnej, bo jeśli ktoś zna angielski to zrozumie, jeśli nie to może wrzucić tekst do tłumacza google i efekt będzie taki sam jak moje ewentualne żałosne tłumaczenie
Jeśli będziecie chcieli więcej,to chętnie przepiszę, jeśli nie to będzie taka jednorazowa ciekawostka
(Z góry przepraszam za ewentualne literówki)
Dwarf breadEdible by humans and by dwarfs who've gone soft with Big City life and prefer food that doesn't fight back.
Makes one loaf
250 g strong plain wholemeal flour
30 g wheat bran
1/2 level teaspoon salt
1/2 level teaspoon cream of tartar
1/2 level teaspoon bicarbonate of soda
100 g poppy seeds
160 ml of water
1/4 teaspoon black food colouring (not essential, but helpful to get that 'just like Mother hammered' look)
Preheat the oven to 210 oC. Combine all the dry ingredients in a large bowl. Mix the food colouring with a little of the water to avoid lumps. (Of course dwarfs would not do this but the rest of us should.) Add the 'black water' and enough of the rest of water to the flour mixture until an even, slightly sticky consistency is obtained.
Now really give it a pounding; you don't want it to rise too much. The traditional dwarf recipe involves hammers and an anvil, but only the keenest cooks need go that far. Beat into a roughly 23cm flat disc, place on a greased tray and bake for 25 minutes.
Best when still warm, unlike the genuine article, which is best when not eaten.
FigginsNo one ever seems to know what a Figgin is or if they want theirs toasted, but one meaning of the word is the handy snack described below. To my mind, all the ingredients are optional except the brandy (most of which vanishes in the cooking, but if you want to pay to have a drunk oven, that's fine by Yrs Truly).
Makes approximately 18
(making it in two separate batches is easier in a small kitchen)
155 g ready-to-eat figs
155 g stoned dates
85 g currants
7-8 tablespoons brandy
1 heaped teaspoon mixed spice
750 r shortcrust pastry
a little melted butter, milk and brown sugar for sealing and glazing he pastry
Chop the figs and dates finely and mix the fruit, brandy and spice together in a bowl. Cover and leave overnight in a cool, dark place.
Next day, preheat the oven to 200 oC. Roll out half the pastry into a 25 cm square. Cut into nine equal squares and spread a little melted butter along two sides of each. Spoon about one large teaspoon of the filling onto each square, fold along the diagonal to form a triangle and press firmly along the buttered edges to seal. Repeat with the remaining pastry and filling. Brush each with a little milk and sprinkle with brown sugar. Gently pierce each with a fork, place them carefully on greased baking tray and bake for 20 minutes, or until golden brown.
C.M.O.T. Dibbler's Sausage Inna BunNo visit to Ankh-Morpork is complete without a taste of one of Mr Cut-Me-Own-Throat Dibbler's famous pies or sausages-in-a-bun. Then it is sometimes completed very, very quickly. The amazin' thing is, though, that people will go back and try them again. I suppose it's because they want to check that their memory isn't playin' tricks on them. Mr Dibbler has kindly contributed this recipe.
Makes about 30 sausages.
1,4 kg top-quality pork, minced*
450 g breadcrumbs
1 teaspoon black pepper
3 tablespoons chopped fresh sage
1/2 teaspoon ground nutmeg
water
sausage skins
buns of your choice
Mix all the sausage ingredients in a bowl. Add enough water to achieve a nice, squidgy texture and fill the sausage skins with the result. Twist into links.
Grill or fry and serve hot in freshly baked buns.
*Note from Mr Dibbler: I always use good-quality pork, with about two-thirds lean meat to one-third fat. I insist that any skin, gristle or other dubious parts of the beast are excluded from the mixture.
