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Sleuth cookbook
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Oct-1-2006 18:58

Hi Everyone,
I have been thinking about this for awhile and would like your input.How about a sleuth cookbook?We submit our favorite recipes and somehow compile them in a cookbook.Maybe in ebook format.Any thoughts?



Nov-20-2006 12:14

I totally love this thread..

I love to cook. I will be copying all these and making them soon. I will look through my stuff and find a really good one to add here. Until them please keep posting.... I love this..

Fiddler's Green
Fiddler's Green

Nov-26-2006 15:21

The UK is famous for its puddings - try this one...

Magic Lemon Pudding

Grease a 2 pint ovenproof dish. In a large bowl beat together 3oz soft margarine, 9oz caster sugar, 3 egg yolks, 3oz self raising flour, grated rind and juice of 2 lemons and 425ml milk. Don't worry if it looks curdled

Whisk 3 egg whites together until they form soft peaks and fold gently into the lemon mixture.

Pour the mixture into the dish and place the dish in a roasting tin . Pour enough hot water to come halfway up the dish, into the roasting tin and bake for about an hour at around 170 C until pale golden brown.

Serve with cream - the top of the pudding is a light sponge and underneath is a delicious lemon sauce.

Recommended for young children to cook with parents - they will love it.

Old Shoe

Dec-30-2006 00:58

So I did a kind of poor man's bouillabaisse last week and my peeps are all over me *stage blush* for the recipe. Figured I'd chuck it up here too:

Thinly slice a large onion and a fennel bulb and sauté these over medium-low heat in a large pot in some olive oil and butter.

When they become translucent, add a few cloves of chopped garlic and about a half-bottle of dry white wine. No cooking wine should cook with wine you would drink.

Add a few sprigs of thyme, maybe a tsp, of fresh ground black pepper and a Tbsp. of fennel seeds, a bay leaf or two and a pinch of saffron threads to the pot. Raise the heat and let it all simmer together to blend and burn off the alcohol.

Now some tomato. I was lucky enough this year to have done tons of tomato sauce with a very cool old Italian grandma, so I used about a half pint of that, but you could just as well throw some good quality canned tomatoes or fresh tomatoes in a blender and use that. S'fine...

<PAUSE> *narrator voice* If you wanna make the final product a bit fancier, stop at this point and strain what you've got through a pretty fine strainer of some sort, then return the whole mess to your pot. I rarely go fancy though...

Okay so check you out! What you have now is a great medium for poaching just about any seafood! Yay!

Add salt to taste. Put the pot back on the heat and get a low simmer going. I used a pound of cleaned mussels and as soon as they started to open up, a pound of de-veined shrimp as well. If it looks like it's not enough liquid, you can add hot fish, veg or chicken stock. Cook this all with a lid on. It's also a good idea to stir it around in the pot every few minutes to make sure everything spends the right amount of time down where the heat is.

The very second all your shrimp are pink and all your shellfish are open, take it off heat and throw in about a cup of shopped Italian parsley and half-cup of chopped cilantro.

Serve with bread and a shot of Pernod.

Old Shoe

Dec-30-2006 01:06


If you want to use fish, I'd poach it through before you add shellfish then return it at the last minute. Stirring with all those shells WILL tear it apart. Stick with a firm-fleshed white fish like sea bass, snapper or halibut.

If you use clams, they should go in just slightly ahead of the mussels. Thicker shells means longer cooking.

Rules for mussels and clams, in any recipe:

1. Soak them in lots of cold water prior to cooking.
2. If the shell is open or damaged before cooking, throw it out. Don't even think about eating it. You really don't want all that toilet time, like at all. Just not worth it.
3. If the shell is closed after cooking...see #2.

Battered Shoe

Dec-30-2006 05:09

Mmmmm. Foooood. Crunch, I am all over that Thai cashew chicken thing you posted.

Okay, this is going to tarnish my sophisticated image, but I must share with you my favourite CROCKPOT recipe. If you don't have a crockpot, you should get one. It's not just beef stew anymore--and once you whip up your recipe (which often doesn't take more than 20 minutes) it cooks all day, so if you're out you come home to a lovely hot meal, and if you're home, you feel like you're actually accomplishing something instead of sitting on your duff all day playing Sleuth. So here it is: Crockpot Hoisin Chicken

3 lbs chicken pieces (I use drumsticks but thighs or breasts would work too)
1/3 cup hoisin sauce
1/4 cup plum sauce
1/4 cup soy sauce
1 piece fresh ginger, peeled & thinly sliced (I use a piece about the size of my thumb)
juice of one lime
3 tablespoons cornstarch
as much garlic as you like, chopped (I use 4-5 cloves)
pepper to taste (don't use salt, the soy sauce is enough)

1. Throw chicken in crockpot.
2. Whisk the rest of the ingredients together in a bowl.
3. Add the mixture to the chicken to coat all pieces.
4. Cook for 5-6 hours on low.
5. Serve with rice. In our family, the stickier the rice is, the happier we are--and it goes really well with this recipe.


Battered Shoe

Dec-30-2006 05:24

Oh, I forgot to add the word "HA!" in brackets after the phrase "sophisticated image" above.

Safety Officer

Mar-12-2007 00:55

bump for zanjana

Battered Shoe

Mar-12-2007 06:14

Hungarian Goulash
Serves 4

3 large onions, thinly sliced
1 tbsp butter
3 tbsps canola oil
1 1/4 lbs tenderized flank or hip steak, cut into 1-inch strips or cubes
1 tbsp paprika--sweet, hot, or a mixture of both
1 tsp salt
freshly ground pepper to taste
dash of cayenne
1 bay leaf
3/4 cup beef stock or water
1 cup sour cream

In a large heavy fry pan or pot with a tight-fitting lid, saute the onions in the butter and one tablespoon of canola oil over medium-low heat until the onions are tender but not brown, about 10 minutes. Remove the onions and set aside.

Heat the remaining oil in the pot, add enough pieces of meat so they aren't crowded, and brown for about three minutes on each side. Remove the meat and repeat the operation if necessary until all meat is browned. Return the meat and onions to the pot, and stir in the paprika, salt, pepper, cayenne, and bay leaf. Pour in the stock (or water) and bring to a boil. Reduce the heat to medium-low, cover, and let simmer, stirring occasionally, for 40-50 minutes, or until the meat is very tender. Remove from heat, fold in the sour cream, check seasonings, and serve immediately with egg noodles or rice.

Lady Ruby Caplan
Lady Ruby Caplan

Jul-12-2007 04:14

Here is a really easy and quick recipe for pizza dough that any fool can make.

1 cup flour
1/3 cup milk
2 tbsp. oil
1 tsp. baking powder
1/2 tsp. salt

1. Sift the dry ingredients into a bowl then make a hole in the middle, sort of like a volcano :D.

2. Add the wet ingredigents into the centre and stir in quickly. With dough, the least amount of playing you do with it the better :).

3. When the ingredients have come together, use your hands to knead them into a ball. Once, again the less time you spend touching the dough the better.

WARNING: Now, things can go wrong. Maybe it's the measuring, maybe it's the flour. But don't worry!
If the dough is too sticky or moist, coat your hands in flour or sift a teaspoon of flour at a time over the dough until it's the consistency you want.
Conversely, if the dough is too dry, add water (or oil but I prefer water) a teaspoon at a time and knead in.

4. Once you have a ball, leave the dough for 15 minutes, some people say cover with gladwrap or clingform or plastic wrap but I don't think you need too and that it's a waste.

5. Clean up the kitchen :D

6. Grease your pizza cooking tray. You don't need to go out and buy expensive pizza dishes, I've even used roasting pans before. And flat surface that is big enough and can go in the oven is fine :)

7. Over a clean surface, spinkle/sift flour out so you can roll the dough out.
Spread of a piece of waxproof/cooking paper.
Though messier, I prefer the first option and use the bench near the sink so I can just sweep any remaining (there usually isn't any) flour away.

8. Plonk your dough on your rolling surface and roll.
I don't usually worry if it's square or circles as I'm not actually using proper pizza dishes.

9. Once your dough is rolled out, carefully spread it over the grease tray.

10. Viola! You're ready to decorate.

11. Sauce and Top.

12. Cooking time is approz 20-30 minutes in a high heat oven. About 200 C and 400 F.

Lady Ruby Caplan
Lady Ruby Caplan

Jul-12-2007 04:23

The cooking times really depend on your oven and how many toppings there are and how your dough turned out.
And you will need to experiment a little.

This recipe is very easy to double/triple or quadruple.
However, if you are making big batches, it might be better to only double the recipe and make up two lots of dough rather than one big quadruple dough ball at once.

Now here's the fun part :D

Sauces and Toppings.

Anything can be used, it's your imagination.

You can use Tomato Sauce/Ketchup, Pasta Sauce, Tomato Paste, BBQ sauce, chilli sauce, a homemade satay sauce, apricot jam, cranberry jam, a mixture of sauces, even a salsa. When I was poor, I just used canned tomatoes with some of the excess liquid drained.

Some people use canned spaghetti or a can of chilli beans instead of sauce if they're making a "mexican" pizza or a spaghetti pizza.


Once again, the sky is the limit. Obviously your sauce goes with your topping. :)

So maybe with the Chilli Beans, you can put corn, corn chips, brocolli and dollops of sour cream.

Cranberry, chicken and Camebert.

Satay sauce, capsicums/bell peppers and chicken.

Apricot sauce, apricots, chicken, pine nuts and cream cheese.

Broccoli, blue cheese, cashew nuts and caramellised onions.

Ham and pineapple (this goes really well with spaghetti.

The pizza can be as simple or as fancy as you want it.

For more ideas, check out this website and have a lot at their toppings.

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