This a collaborative Cook Book from your friends. Food brings people together. Food makes us feel good. Cooking is fun and therapeutic. Some of these recipes are serious, some are silly, some sound so dang tasty, I’ve made an extra copy of this book for myself.
Good luck in the kitchen!
In celebration of Tiny Dark Lord's Birthday September 2017
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
V E R Y G O O D Cook Book Volume 1
1. V E R Y G O O D
Cook Book
Volume 1
~ Edited by Alex Davis ~
2. Contents
Intro............................................1
Alex Fanny Davis...................3
Dario Villanueva....................7
Zara Clark..............................11
Mat Jones...............................13
Len J J Cheung......................15
Assad Bokhari.....................17
April Amos............................19
Harley Martin Raine.........21
Sam Wray...............................23
Kelly Anne Newcomb.......25
Olya Levistova.....................27
Ángela Burón.......................29
Beau Dale Broomhead.....32
Anett Varga...........................36
Published September 2017
3. Intro
I am forever grateful for what you did for my birthday
in April 2017…. It made me cry…. I still get a warm
feeling inside when I think about it. I have a fantastic
friend, and even more fantastic pals that worked
together so that I can play one of the best Zelda games
to date. Wowie. I am very lucky and happy to have you
as a Very Good and Special Person in my life.
Thank you.
So here is my gift for you. This is a collaborative Cook
Book from your friends. Food brings people together.
Food makes us feel good. Cooking is fun and
therapeutic. Some of these recipes are serious, some are
silly, some sound so dang tasty, I’ve made an extra copy
of this book for myself. Hah.
Good luck in the kitchen!
1
4. Alex Fanny
Davis
A good evening in
Ingredients
Alex
Toria
Sainsbury’s Taramasalata
Things to dip
Red wine
A blender
Method
Assemble all the ingredients together, allow them to air.
Blend the wine. We know this is the future.
Dip everything into the taramasalata, eat chill, chat and enjoy.
3
5. Alex Fanny
Davis
Fanny’s Pasta
I made this for Anett once and she insists it’s the best pasta she’s ever
had. Let me cook it for you asap.
Ingredients
Oil of your choice
One small chillie
Garlic cloves
Chicken stock
Philadelphia
Chorizo
Fresh parsley
Cheese if you fancy
Pasta of your choice
Method
Chop the garlic and chillie as finely as you can. Fry in a large pan with oil. Sometimes
the chillie will hit the back of your throat and make you cough so watch out!
I like to cut the chorizo into cubes. You do you. Add this to the pan and get the
delicious meaty paprika oil to seep out. This is very important.
Sometimes you can add additional veg here. I prefer to keep it simple. Add a big
dollop of Philadelphia and mix it all around and then turn down the heat.
Get the pasta boiling. While this is cooking I slowly add super condensed chicken
stock (I mix it with a tiny amount of boiling water) to loosen the sauce up and add
that sweet sweet chicken flavour. Tried it with beef stock once. Don’t do it.
Once the pasta has cooked, drain and add to the pan. Mix it all together. Add salt and
pepper to taste. Make sure you scrape every last drop from the pan. Don’t miss out
on flavour country.
Serve with freshly chopped parsely and grated cheese if you feel like it.
BOOM.
5
6. Dario
villanueva
Tortilla de Patata
Ingredients
6 large eggs
4 nice, large potatoes
1 large onion, finely chopped
2 cloves of garlic, finely chopped
Method
Wash and peel the potatoes. Cut them into small flat squares, maybe 0.5 cm thick.
Salt them thoroughly. Add more salt than you think.
Sauté the onions and the garlic in a lot of olive oil, and when soft, add the potatoes.
Continue to sauté the potatoes until almost soft. Don’t let them stick to each other -
keep them moving.
Optionally, you can boil the potatoes instead, and then mix them with the fried
garlic/onion when they’re soft. Bars in Spain do this to save on precious olive oil.
Beat the eggs in a bowl, and add a bit of salt. As a trick, you can also add a tiny bit of
bicarbonate of soda to make them more fluffy, and a splash of whole milk to make
them more creamy.
Once the potatoes are nice and soft (but not too soft), take everything out of the pan
and strain out the olive oil.
Add the potatoes to the eggs in the bowl, and mix well.
Put a non-stick pan in the fire, and add a couple of drops of olive oil.
When the pan is super hot, add the potato mixture, and let it cook until you can feel
the egg on the bottom is cooked, maybe 3 or 4 minutes.
If you’re feeling adventurous, you can try to flip the tortilla, but most of us will put a
flat plate on top of the pan and then flip the tortilla onto the plate.
Put the tortilla back into the pan raw side down (add a drop of oil if the pan is dry)
and cook for another 4 minutes.
ENJOY! Pro tip: I love when the tortilla is cooked on
the outside but runny on the inside. But alas, it
depends on your preference, if you want it dryer,
you can cook it for longer, or flip a few more times.
7
7. Dario
villanueva
Japanese Cotton
Cheesecake
Ingredients
3 eggs
120 gr of cream cheese (i.e. Philadelphia)
120 gr of white chocolate
Method
Break the chocolate into pieces and melt it in a bowl at bain-marie. Keep moving it
all the time.
Put the cream cheese in another bowl, shake it up a bit and add the melted chocolate
to it, mixing until you get a smooth, homogeneous mix
Split the yolks from the whites. Add the yolks to the cheese/choco mixture and mix
well until the mix is homogeneous.
Now, take the egg whites and beat them until stiff, make sure they form little peaks.
Extra points if you do this by hand.
Now, carefully add the stiff egg whites to the cheese and chocolate mixture little by
little, using gentle, wide turns with a spatula to keep the egg whites fluffy. If you’re
too harsh, you will screw up the mixture.
Take a round cake tin and line it with parchment / baking paper, then pour the
mixture in. Non-detachable sided tins are better because we’re gonna cook it in
bain-marie.
Put the cake tin in a deep oven tray, and add hot water to the tray until it’s 1-2
fingers deep.
Bake the cake at 170C (make sure it’s pre-heated) for 15 minutes. After 15 minutes,
lower the temperature to 160C and bake for another 15 minutes. Finally, switch off
the oven and leave the cake inside for another 15 minutes
Take the tin out of the oven, leave it to cool, and take it out of the mould.
9
8. Zara
Clark
shakshuka
I made this for my mum recently and it went down a treat. Can be for
breakfast, lunch or dinner. So very versatile. Serve with flatbread or
naan, but it’s also super good with garlic dough balls.
Method
Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook,
stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground
sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and
fragrant.
Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to
low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15
minutes). Season with salt to taste.
Evenly distribute small indents into the sauce with a spoon and crack each egg into
them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes).
Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not
to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with
flatbread, for dipping.
Ingredients
1 tablespoon olive oil
1 onion , chopped
2 large cloves garlic , crushed
1 red or green bell pepper (capsicum),
deseeded and diced
250 g lean sausages of your choice ,
casings removed (or ground sausage
meat)
1 teaspoon ground cumin
1 teaspoon sweet paprika
3/4-1 teaspoon chilli powder
(mild - adjust to your taste)
Pinch of Cayenne (optional)
2 x 400 g whole peeled tomatoes ,
roughly chopped
2 tablespoons tomato paste
salt to taste
6 large eggs
1/4 cup chopped flat leaf parsley or
cilantro/coriander leaves to serve
11
9. mat
jones
Juicy Salmon and
Spicy Rice
Hi Bub! This is the best thing that I make. It’s extremely easy and yet
if you serve this to someone they’re going to be very happy.
Ingredients
Salmon! One slice per person, or more. I dunno. You’re the boss.
A Lime
Soy Sauce
Sriracha
As much rice as you want
I like broccoli on the side, but that’s up to you!
Method
I have a thing that cooks rice in the microwave so if you’ve got one of those: put
that on. You know how long it takes to cook how much rice you need. Same with the
broccoli! Nothing fancy! Just cook it how you normally would
Put the salmon in the pan so the skin-side is being cooked first. Turn it as much as
you need. Then squeeze the lime over it and let the fillet sit in the juice. I guess you
could marinate it first but…. I don’t?
I put the soy sauce in last, I add it to the juice. I like to leave it in there for a while
because it gets kinda sticky and that’s a good texture on the fish.
When the rice is done just mix the sriracha into it and then plate it up. When the
salmon’s finished put it on top of the rice.
For the broccoli I just add salt and pepper. It’s great. It’s all you need. It’s super easy
and super tasty.
LOVE YOU
UR GOOD PAL MAT
13
10. Len J J
Cheung
Adrenalen’s Vietnamese
Savoury Pancake
(Bánh xèo) pronounced “Ban sale”
Method
Rice Batter
Stir Rice Flour in Water, Salt (1 tsp), Turmeric Powder, and Coconut Milk.
Keep stirring, until no lumps are present (don’t make too thick).
Meat, Greens, and Dipping Sauce
Slice Pork Belly thinly.
Peel & Devein Shrimps.
Season with Salt & Pepper.
Wash Greens
Chop Spring Onions.
Mix Dipping Sauce (ingredients listed above)
Cooking
Heat non-stick frying pan on medium-high heat, with Vegetable Oil.
Add Pork Belly on one half of pan, Shrimps on the other half.
Cook until brown.
Add some Rice Batter mixture.
Tilt pan in circular motion, until there are no gaps.
Cook and cover, for 1 minute.
Add Beansprouts, scattered over Pork Belly and Shrimps.
Cook and cover again, for 1 minute.
When bottom is golden brown, fold Pork Belly half onto Shrimp half.
Serve on plate, with vegetables listed above and Dipping Sauce.
Repeat Cooking steps until Rice Batter mixture has finished.
Ingredients
400g Rice Flour
500ml Water
2 tsp Turmeric Powder
250ml Coconut Milk
A few Spring Onions (chopped)
200g Pork Belly (sliced thinly)
200g Shrimps (peeled & deveined)
Salt & Pepper
Vegetable Oil
200g Beansprouts
400g Mustard Greens and/or Lettuce
For the Dipping Sauce (Nước chấm)
1 Garlic Clove (minced)
2 Red Bird’s Eye Chilli (minced)
2 tbsp Sugar
2 tbsp Fish Sauce
10 tbsp Water
1 tbsp Lime Juice
Carrot (chopped in strips)
15
11. Assad
Bokhari
Banging Beiruti
Hummus
Ingredients
400g of chickpeas
2 cloves of fresh garlic
Olive oil
1 lemon
Salt
Tahina (tahini, the more ethnic the better)
Parsley
Mint
One green chilli (no seeds)
Method
Chop the garlic and squeeze the lemon (dont be afraid to get your fingers in their
and pull the lemon stuffs out) into a bowl.
Add the chick peas (keep a couple of the side for garnish.
Add 2-5 tablespoons of tahina, 1-3 tablespoons of olive oil and salt (to taste).
Add to a food processor or use a hand blender (hand blenders are amazing) until a
fine texture is achieved.
Remove the seeds from the chilli and chop finely a handful of parsley and mint.
Spread the hummus over a wide surface area and add a drizzle of olive oil on top.
Add the finely chopped chilli, parsley and mint along with the chickpeas left on the
side.
TADAH!
17
14. Sam
Wray
Mama Wray’s Macaroni
and Tomato Cheese
Ingredients
4oz macaroni
I medium onion (diced small)
4oz cheddar/red leicester cheese (grated)
1 can of condensed tomato soup (Batchelors or Campbells)
some salt and pepper
A splash of olive oil
Method
Bring half a pan of water to the boil and add a pinch of salt and a splash of olive oil.
Add the pasta and the onion to the boiling water, turn down the heat and simmer
gently until the pasta is soft.
Drain the water from the pan, add the soup - stir well.
Add the cheese - stir well again and add pepper to taste.
When it’s all heated through evenly, serve.
22
15. Kelly Anne
Newcomb
Zel-duh Cup cakes
Ingredients
Makes 12 cupcakes
For the cupcakes
125 grams soft unsalted butter
100 grams Lindt Milk Chocolate Truffles
300 grams cherry jam
150 grams caster sugar
1 pinch of salt
2 Gudetamas (beaten but not too aggressively because you don’t want to hurt it’s
feelings)
50 grams Tabanthan self-raising flour
5 grams of Goron Spice
For the Icing
100 grams Lindt Milk Chocolate Truffles
100 millilitres Hateno Cow double cream
12 ‘Perfect Cherries’
Fairy Dust
Method
Preheat the oven to 180ºC/gas mark 4/350ºF.
Put the butter in a heavy-bottomed pan on the heat to melt. When nearly completely
melted, stir in the chocolate (after eating 2). Leave for a moment to begin softening,
then take the pan off the heat and stir with a wooden spoon until the butter and
chocolate are smooth and melted. Now add the cherry jam, sugar, salt, spice and
Gudetamas. Stir with a wooden spoon and when all is pretty well amalgamated stir
in the flour.
Scrape and pour into the muffin papers in their tin and bake for 25 minutes.
Cool in the pan on a rack for 10 minutes before turning out.
When the cupcakes are cool, cut the chocolate for the icing into little pieces with
the Master Sword (for no reason other than to show off) and add them to the cream
in a saucepan. Bring to the boil, remove from the heat and then whisk - by hand or
electrically - till thick and smooth. Ice the cupcakes, smoothing the tops with the
back of a spoon, cover in fairy dust, and stand a perfect cherry in the centre of each.
24
16. Olya
Levistova
8bit cocktail
“The official 8bit cocktail”
Ingredients
Rum
Mango and passion fruit
Finely chopped ginger
One Pomegranate
Sorrel
Lots of ice cubes
Method
Blend the rum, mango and passion fruit with the ginger. Blend with ice for a thicker
slushy cocktail or without for a smoother cocktail.
Tap fresh pomegrante over the top.
Garnish with sorrels and extra ice to taste.
Cheers!
26
17. Ángela
Burón
Panda bear biscuits
Ingredients
115g butter
175g icing sugar
1 egg
1 teaspoon vanilla essence
40g cocoa powder
200g flour
Method
Knead the butter with the sugar.
Add the egg and knead a bit more.
Add the vanilla essence.
When it’s uniform, divide in two parts.
Add 120g flour to one and 80g flour plus the cocoa to the other one.
Stretch the dough and leave it in the fridge for two hours.
Cut the biscuits and bake 180º for 8 minutes.
Panda molds available here:
http://tinyurl.com/pandabearmolds
28
18. Ángela
Burón
Moscovitas
A typical dish from Oviedo
Ingredients
200mL cream (not whisked)
200g chopped almonds (not salted)
200g icing sugar
40g flour
Method
Heat the cream in a pot.
When it starts boiling, add the almonds and stir.
When it boils again, add the sugar and stir.
When it boils for the third time, add the flour, stir while you count 8 seconds and
take away from the hob.
Put small amounts on a baking tray (use baking paper), letting space in between so
they don’t get joined.
Bake them 200ºc until they are golden.
When out of the oven, let them cool down, take them out of the tray and cover the
flat part with milk chocolate.
30
20. Beau Dale
Broomhead
Vegan Chocoballs
Ingredients
Medjool dates
Cacao powder
Walnuts
Sesame seeds.
Method
Mix the dates with the walnuts and sesame seeds, take the mix and roll them into
balls then cover THEM BALLS with sweet cacao goodness
Badaboom!
Vegan chocoballs!
34
21. Anett
Varga
Mum’s Hungarian
chicken stew with
dumplings
Method
Chop the onions finely, place them in a deep pan with the oil. Cook them
on low temperature until they’re golden and soft. Take the pan off the fire and
leave it for a minute, then mix the smoked paprika in. It’s important to NOT mix
the paprika in when the pan is on the stove, as it can get sour rather than sweet &
smokey. Mix the chicken legs with the mushy onions in the pan and pour some water
in it, about half a cup. Season it with salt. Put the lid on and leave it for about an
hour to cook on medium heat. Check it time to time, if you need to turn the legs over.
If you have too much sauce, leave the lid off. If not enough then it needs a bit water,
Until the stew is on, mix the egg with he flour and add water until it’s a sticky mess
dough. Add salt to the dough, don’t be shy!
Boil salty water in a pan with a bit of oil, when it bubbles, turn it down and lift the
bowl with the dough over it. Use a teaspoon to separate a small dumpling and drop
it into the water. They don’t need a long time to cook, just stir it a couple of times, so
they don’t stick together. 2-4 minutes and take them off the stove. Use a colander to
drain it. Mum usually clean them under cold water only once quickly so they don’t
get cold, and mix it with a spoonful of butter so they don’t stick together and they’re
shiny.
Check your stew regularly! It can go from too watery to burnt very quickly. If the
meat is soft and you have a thick oniony, smokey stew you’re good!! Try it a couple
of times and add salt, I usually add loads.
When the stew is done, just mix in the dumplings and you’re good to go!
Mum serves it with Sour cream / cucumber / garlic salad my Brother prefers it
with pickled gherkins.
Ingredients
For the stew:
1-2 white onions finely chopped
4 chicken legs
2 tsp of oil
2 tsp of Hungarian smoked
paprika
Salt
For the dumplings:
40g of flour
1 egg
salt
36
