An NS Cookbook!!

[Kraljevstvo Rata]

I've been thinking for a while about making a community cookbook. Because our daily lives seem to be so hectic and chaotic, we often forget about the meals we have to eat to survive. Not necessarily in eating them, though that happens too, but in the general wonder and excitement cooking genuinely has to offer.

So as such, feel free to add your own recipes!! Doesn't matter where they come from, whether they are ridiculously simple or ridiculously complex. A directory will be provided below:

1. Garlic Bread
2. Nakanzy Wraps
3. Folieam Odzolvat
4. Lohiketto
5. Braised Pears
6. Homemade Big Mac
7. Waffle leftover thing!
8. Velvet Elvis Cupcakes
9. Grandma Leah's Sweet Devilled Eggs
10. Salmon Wellington
11. Cheatza
12. Arroz con Frejol
13. Strawberry Tea
14. Arepas
15. Black Pepper Chocolate Chip Cookies

Garlic Bread!

Ingredients:

French Bread (any baguette loaf will do, or any generic loaf marked as "French bread" at your local supermarket)
a 2:1 ratio of softened unsalted butter to mayonnaise (in my case, 6 tbsp [85g] butter to 3 tbsp [42.5g] mayo works well, but it varies per taste)
3-6 cloves of finely minced garlic, almost paste-like
Finely chopped parsley
White pepper to taste
Salt to taste

Steps

1. Have a baking tray lined with aluminum/aluminium foil. Preheat your oven to 350 degrees Fahrenheit (or 177 degrees Celsius, 180 degrees Celsius also works if you like round numbers.)
2. Cut your loaf lengthwise, or however you see fit. I like to cut lengthwise to make semi-circle slices that are about 1 inch (2.5cm) thick
3. In a bowl, combine your mayo/butter mixture, garlic, white pepper and salt. The white pepper is optional and used sparingly. It is only to add another dimension of flavour. Before you ask, "Why mayonnaise?" Mayonnaise is used as an agent for making the spread creamier and more able to moisten the bread it is spread on. It's virtually unnoticeable in the spread and continues to build on the dimensions of flavor. Once all of the aforementioned ingredients are combined, add your chopped parsley.
4. Spread the spread on the bread (that's like a rap line isn't it). if you add a thicker layer of spread, the bread will have more garlic taste, but as a result may take longer in the oven to crisp up. If it's thinner, you run the risk of the bread not being as moist. You are your own master here, so add as much or as little as you want.
5. Slice the bread into 1 inch slices, or however is best for you to serve.
6. Place the bread on the baking tray, and place in the oven for roughly 3-6 minutes till crisp, or till the bread reaches a richer shade of yellow.

Enjoy!

[Daphomir]

Nakanzy Wraps

Are you one of the folks out there who just wants a quick delicious lunch but you are running low on stuff in the fridge? No worries, for this delicious classic Daphomirian dish will make sure that you are well fed, taking mere minutes to cook. Here's how you do it.

Ingredients:
1 tortilla wrap
1 large slice of cheese (marble and havarti are the most popularly used)
Extra virgin olive oil
Black pepper (optional, primarily used for additional flavour)

Optional ingredients (only a few are on this list, as there are countless things one can add to a Nakanzy wrap)
Ground beef
Shredded lettuce
Shredded chicken/turkey
Tomato slices
Feta cheese cubes


Steps:
1: Get a frying pan, put it on a stove, and set the heat to medium-low, or about 5. Put a small amount of oil on the frying pan and make sure it is spread well.

2: Take your tortilla wrap, put it on a flat surface, and place your slice of cheese at the bottom middle area of the tortilla. Then, fold the right and left halves of the tortilla so they overlap. Then, fold the upper part of the tortilla on top of the lower part (the part with the cheese). Now you should have a wrap folded into something resembling a square.

3: Once the pan is hot enough, place your wrap on the pan and let it fry for about a minute, or until medium-light brown. Then, flip the wrap and let the other side cook until medium-light brown also. Whilst frying, sprinkle a little bit of black pepper on both sides to enhance the flavour of the wrap. It is highly suggested that you poke a few holes in the tortilla with a knife prior to frying to prevent the tortilla from swelling while it is frying.

4: Once both sides are sufficiently fried, take the wrap off the frying pan and put it on a plate to cool for about thirty seconds. The wrap should have a nice light crispy crunch to it, with the cheese being well melted.


History of the dish

Nakanzy wraps were invented by a local Daphomirian home cook named Nakanzy Orkami who was experimenting with making burritos and other tortilla wrap dishes. This dish just so happened to become his personal favourite recipe, and he decided to name this wrap style after himself. He posted said recipe onto Instagram, where his follower count exploded into the hundreds. Nakanzy wraps quickly spread amongst Orkami's home town, and within a decade, it had become one of the most popular lunchtime dishes in Daphomir.

[Chinchilla Land]

Folieam odzolvat

Ingredients:

2 medium tomatoes, thinly sliced
2 medium potatoes, boiled and thinly sliced
1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) olive oil
1/2 teaspoon ground cinnamon
Pinch of salt and pepper
1 large edible leaf (such as banana leaf, collard greens, cabbage leaf)
Fresh herbs for garnish (optional)
Instructions:

Prepare the filling:
Combine sliced tomatoes, potatoes, brown sugar, olive oil, cinnamon, salt, and pepper in a mixing bowl. Toss gently to coat evenly.
Prepare the leaf:
If using a banana leaf, wash and dry it thoroughly. If using a thicker leaf like collard greens or cabbage, blanch it briefly in boiling water to soften it.
Assemble the dish:
Place the leaf on a baking sheet or heat-resistant plate. Spoon the tomato-potato mixture into the center of the leaf.
Fold the sides of the leaf over the filling to create a pouch, leaving the top slightly open.
Bake:
Preheat oven to 200°C (400°F). Bake the Folieam odzolvat for 20-25 minutes, or until the potatoes are tender and the filling is bubbly.
Serve:
Carefully transfer the Folieam odzolvat to a serving plate. Garnish with fresh herbs, if desired.

Tips:

You can add other vegetables to the filling, such as bell peppers, onions, or zucchini.
If you don't have brown sugar, you can use regular white sugar or a sweetener of your choice.
For a vegan option, use olive oil instead of butter.
Experiment with different edible leaves to find one that suits your taste.
Drizzle a bit of hot olive oil over the finished dish for extra flavor.

History of the dish:
A White Chinchilla (in the country the citizens are Human-sized Chinchillas) in the middle of Chinchtopia trying to find a food, then a banana leaf fell on him, and at that time the king was visiting, so he just shoved some ingredients and done!

[Saarenmaa]

Lohikeitto (Finnish ear)

---

Products
Trout - 1 kg
Potatoes - 3 pcs.
Carrots - 1 pcs.
Onions - 2 pcs.
Cream 22% - 250 ml
Flour - 2 tbsp. spoons
Butter - 20 g
Vegetable oil
Laurel leaf - 2 pcs.
Allspice peas - 3 pcs.
Black pepper peas - 6 pcs.
Salt
Fresh dill
Water - 2 liters

Let's start with fish. I use for cooking soup Karelian trout. Clean it from scales, remove the head with front fins, cut the fillet from the backbone, remove the ribs from the body, get rid of small bones and remove the fillet from the skin.

All parts of the fish, except the fillet and bones, send in a small saucepan. Fill with water. Put on the fire and cook for 20 minutes after the water boils to get broth.

While the broth is cooking, dice the onion into medium sized cubes.
Dice the carrots into cubes comparable in size to the onion cubes.
Potatoes are also diced, but larger (the approximate size of the side in my case was about 1 cm).

Put the pot, in which the soup will be cooked, on medium heat. Add butter to it. Immediately pour a small amount of vegetable oil, so that the butter does not start to burn. In the melted, heated oil put the onion and fry it until transparent.

Then add carrots and potatoes to the onions. Fry everything together in butter for another 2-3 minutes.

Add to the vegetables strained fish broth, bay leaves, peas of black and oregano pepper.

Stir everything together, bring to a boil and leave to simmer for 15 minutes.

Return to the trout fillets that we prepared at the beginning of the recipe. Cut the two parts of the fillet into large cubes. It is desirable that the size of trout cubes was comparable to the size of potato cubes, then they will look beautiful and harmonious in a bowl with soup.

Pour cream into a deep bowl. For thickening, add flour to it and stir.

Return to the pot with the soup. Add the trout pieces. And the cream and flour. Stir the contents of the pot. Season to taste.
Bring the soup with fish and cream to the boil and simmer for 5 minutes.

Ready soup from trout with cream pour into a deep plate. Decorate the top with finely chopped dill and serve to the table

---

Hyvää ruokahalua (Bon appetit)

[Emotional Support Crocodile]

This doesn't have a name because I made it up, but it was really delicious.

Peel some conference pears and cut them into quarters lengthways.

Line a quiche dish with some shortcrust pastry, then arrange the pears. Sprinkle some sugar on and bake until the pears are soft.

Fill the pastry with custard, dot a few frozen blackberries here and there, grate some nutmeg on top, and then put back in the oven to just brown the top of the custard a little.

Let it cool.

[Trump Almighty]

Usually Melania does most of the cooking so you may want to take this recipe with a grain of salt

At home Big Mac
One of the most popular dishes in Trump Almightyian cuisine

Ingredients:

Sesame seed hamburger buns – use a whole wheat bun or a lettuce wrap instead.

Extra-lean ground beef – ground chicken or ground turkey are lower-calorie options, or you can use a black bean burger for a vegan option.

Cheese slices – use pepper jack cheese for an added kick or a lower fat option like Provolone or Swiss.

Dill pickles – or any other pickle variety you want.

White onion – yellow onion has a similar flavour.

Iceberg lettuce – opt for healthier options like chopped kale, baby spinach or arugula.

Light mayo – you can use regular mayo, it will just increase the calorie count.

Ketchup – regular or sugar-free ketchup is best.

Relish – dill pickle relish or sweet relish would both work.

White wine vinegar – regular vinegar is also fine or you can leave it out altogether.

Salt & pepper – to taste.

Link for how to prepare. All credit goes to her for this recipe
https://thegirlonbloor.com/homemade-big ... e_vignette

[Corporate Collective Salvation]

Waffle iron. Thanksgiving leftovers.
Use your imagination, and enjoy.

[Drecq]

Velvet Elvis Cupcakes are delicious banana cupcakes with a peanut butter cream frosting. The cupcakes are excellent. The frosting is better. They are seriously addictive.

Ingredients for Cupcakes (+garnish):

- 2 cups or 240g of flour
- 2 teaspoons of baking soda
- 1/2 teaspoon of salt
- 3 overripe (brown and soft) bananas, mashed
- 3/4 cup or 155g of brown sugar
- 1/2 cup or 100g of granulated sugar
- 1/2 cup or 120ml or 95g of vegetable oil
- 4 eggs (room temp)
- 1/2 cup or 120g or of sour cream (room temp)
- 1 tablespoon vanilla extract
- 1/4 cup or 35g of honey roasted peanuts (crushed)

Ingredients for Frosting

- 8 ounces or 225g of softened cream cheese
- 1/2 cup or 120g of softened butter, unsalted
- 1/3 cup or 85g of smooth peanut butter
- 1 teaspoon of vanilla extract
- 4.5 cups or 500g of powdered sugar, sifted

Ingredients list uses american/english terms for dairy products. Even some products with the same names in Germany/Austria are not in fact the same, which can lead to issues. This link leads to a list of practical conversions for use in baking.

Preperation:

1. Preheat oven to 350°F or 175°C (if convection oven reduce heat to 300°F or 155°C)
2.Combine flour, baking soda, and salt in a bowl and set aside
3. Mix mashed bananas, and brown and granulated sugar thoroughly in a separate bowl
4. Add oil, eggs, sour cream, and vanilla extract (1tbsp) to the bananas and mix until incorporated
5. Add dry ingredients (the flour, baking soda, salt mix from step 2) to the wet ingredients (the bananas) in steps. Add about a third of the dry ingredients and then mixing until incorporated then adding the next third and mixing until incorporated before adding the last third and mixing until incorporated. Try not to overmix.
6. Pour batter into paper lined cupcake/muffin tin. Fill each to about half.
7. Bake for about 18 minutes (or until a wooden toothpick stuck into the center of a cupcake comes out clean)
8. Remove cupcakes from tin and place on wirerack to completely cool
9. In a bowl, combine cream cheese, butter, peanut butter, vanilla extract (1tsp), and a pinch of salt for the frosting and mix until combined.
10. Slowly add the powdered sugar in small increments to the frosting mixture while continuing to beat it. Mix until fluffy/creamy.
11. Spread frosting on top of cupcakes and garnish with a bit of the crushed honey roasted peanuts.

[Kuramia]

Grandma Leah's Sweet Deviled Eggs

Ingredients:
6 Uncooked, Shelled Eggs
Salt
Pepper
3 Tbsp Mayo
2 tsp Sugar
1 Tbsp Sweet Pickle Juice
1 tsp Mustard (regular or dijon)
Paprika

Instructions:
Preparing the Eggs
1) Fill a pot with cold water on the stove. Add a tablespoon of vinegar or salt to the water to keep cracked eggs from leaking.
2) Put eggs in while the water is cold. Bring to a rolling boil (the water looks like it's rolling, not just bubbling). Reduce heat to medium and cook for 10 minutes.
3) Remove from heat and immediately place eggs in cold water to cool for 10 minutes and retain yolk color.
4) Crack and peel all eggs. Slice each egg in half and scoop yolk carefully into a large mixing bowl. Place hollowed eggs on a plate.
*Addendum - those egg cookers are little miracle workers that help you skip the step of boiling eggs in a pot of water

Mixing the Yolk
1) Mash up yolks with a fork.
2) Add ingredients to taste, adding a little at a time until the right flavor is achieved.

Filling the Eggs
1) Using a teaspoon, carefully scoop up your yolk filling. Pick up a hollowed half-egg and stuff the filling into the hollow until it is rounded at the top. You can also fill a ziplok bag with the filling, cut the bottom tip with scissors, and squeeze it out.
2) Repeat until all eggs are filled.

Extras
1) Garnish with paprika.

[Nanatsu no Tsuki]

My mama’s Salmon Wellington:
Ingredients:
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 oz fresh spinach
1 teaspoon salt, for spinach
1 teaspoon pepper, for spinach
⅓ cup breadcrumb
4 oz cream cheese
¼ cup shredded parmesan cheese
2 tablespoons fresh dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon fillet
1 teaspoon salt, for salmon
1 teaspoon pepper, for salmon
1 egg, beaten

Preparation:
1- Preheat oven to 425°F (220°C).
1- In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent.
3- Add the spinach, salt, and pepper, cooking until spinach is wilted.
4- Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. 5- Remove from heat and set aside.
6- On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7- Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8- Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9- Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
10- Brush the top again with the egg wash.
11- Bake for 20-25 minutes, until pastry is golden brown.
12- Slice, then serve!

Enjoy!

[Dazchan]

Cheatza (quick and easy pizza dough)
This recipe makes 1 30cm pizza

300g bread flour (or plain flour - you get a better texture with the bread flour, but the whole point is to be quick and easy so go with what you have)
2 tsp baking powder
0.75 tsp salt
0.75 tsp sugar
2 tsp olive oil
125mL water

plus extra flour for dusting, extra oil for brushing on the crust, sauces and toppings of your choice

1. Preheat oven to 250 degrees Celsius (I only work in sensible units - do your own conversion to Fahrenheit)
2. Spray a pizza pan or large baking tray with oil (I use baking trays if I'm cooking for a crowd - rectangular pizzas cut into square pieces is easy)
3. Sort out your topping and sauces - might as well do something while you're waiting for the oven to heat up
4. Mix dry ingredients in a bowl. Make a well in the centre, add the oil and water and mix until it makes a dough
5. Sprinkle work surface with extra flour, turn out your dough and knead for 3-5 minutes until it's smooth
6. Shape the kneaded dough into a ball and roll out into a 30cm circle. Transfer to prepared pan - if using a baking tray, stretch the dough out to fit the pan.
7. Add sauce and toppings. Brush the crust with extra olive oil.
8. Bake for 10-15 minutes. Keep an eye on it - it goes from "just a little more" to "burnt frisbee" pretty quickly.
9. Cut your circle into triangles and enjoy

[Kraljevstvo Rata]

Arroz con Frejol (Ecuadorian rice and beans):

Hardware:
A Dutch Oven shaped pot. (if you don't have one, just use a stock pot)
A 3 quart saucepan.
Plates

Rice:
2 8oz teacups of long grain white rice. (453g)
2 1/4 cups (530ml) of water
Oil
A pinch of salt.

Beans:
1/2 can of red kidney beans
1 packet sazon (specifically Goya)
1 can tomato sauce (also goya)
Sliced Ham (optional)

Instructions:
1. Rinse rice until no starch is left. You'll notice the water getting less and less milky, which is the indicator for no starch.
2. Pour water into the dutch oven, and splash a little bit of oil into the pot. Add a pinch of salt, and turn the burner to HIGH.
3. Add rice into the pot, and let sit. When the water starts to evaporate, you'll see that small pockets start to form. Let the rice continue for another 15 seconds, then immediately cover the rice and set it to LOW, where it'll simmer. Be sure to move the rice, or it'll stick to the pot.

Now, for the beans:
1.Pour a small amount of oil into the saucepan. Set burner to HIGH.
2. Cook ham over the oil. (If you don't eat ham, skip this and go to step 3)
3. Pour the can of beans into the saucepan.
4. Pour sazon into the saucepan. Mix the beans and sazon (and ham, if that's what you want in the beans)
5. Add a small bit of water, just enough to cover the beans.
6. Add tomato sauce. Stir the beans until it starts to boil, then bring the burner to low.
7. Simmer until you're ready to serve.


After you're done, serve however you want to! Ta-da, you just made Kral's family-recipe rice and beans!

[Kraljevstvo Rata]

Strawberry tea!

I basically threw this together at night in 2020, and holy moly, it tastes exactly like strawberry jam. If you don't like strawberry jam, I think you have no soul, but that's just me. This will probably be one of many tea recipes, because I tend to be a mad scientist with these little bags of joy and love. Anyway, to the recipe.

You will need:
1 16.9 oz (500 ml for our non freedom friends) bottle of water
2 bags of organic (or if you're part of the proletariat, regular) green tea
1 bag of chamomile tea
15 grams (3 packets/sachets) of turbinado sugar
If you're on a diet, about 1/8 of a tablespoon (0.8g) of stevia
5-8 strawberries, with the greens cut off
A kettle, or one of those camping coffee kettle things
A mug.

Instructions:
1. Take the tags off of the bags.
2. throw all your edible ingredients (minus the sugar/stevia) into the kettle.
3. bring the water to a slight simmer.
4. stir in the sugar/stevia into the mixture
5. bring to a raging boil, and leave it like that for a good 10 seconds
6. pour the tea in your mug.

Now, this does seem like a haphazard way to make tea, and will likely offend the most British of brits, but it really does taste good (unless again, you don't like strawberry jam). Try it out, I guarantee that you'll like it (if you like strawberry jam. If you don't, go away).

[Kraljevstvo Rata]

Arepas


This recipe is for arepas, commonly prepared by the people of South America, typically by Colombians, Venezuelans, Bolivians, and to a lesser extent Ecuadorians. This recipe is going to focus on the Ecuadorian way of preparing this food.
Onto the recipe:

Ingredients:

A bag of white cornmeal
A bowl of water
Mozzarella, or Oaxaca cheese
Butter (Salted)
A pan
A stove
Hopefully some sort of shelter if you have it.

Instructions:

1. Mix your cornmeal and water. Be careful not to overpour your water with the cornmeal. You want a dough-like consistency. Knead that stuff.
1a. If your dough is too dry, add water until it is soft and malleable.
2. Roll your dough into a ball, and squash it into a disc. Make an indent in this disc.
3. Put your choice cheese into this indent, and fold the edges of the cornmeal dough onto itself.
4. Repeat steps 2 and 3 until you run out of dough.
5. Get that pan, throw some butter on it (think frying eggs), and toast the arepas. They should have black spots where you toast them. This is perfectly normal.
6. Take them out of the pan. Eat them off of the plate that I didn't specify in the ingredients list

My mother used to make these all the time. I remember sitting down at the table (as you do when you're about to eat) and just scarfing them down. I loved these, and if you make them, you will too.

[Dazchan]

Black Pepper Chocolate Chip Cookies (don't judge until you've tried them!)
Makes 18ish

75g plain flour
0.5 tsp baking powder
0.5 tsp freshly ground black pepper
Pinch of salt
60g sultanas
2 tbsp Kahlua
250g dark chocolate, chopped
60g butter
2 large eggs
150g sugar
2 tsp vanilla extract
180g dark chocolate chips

1. Preheat oven to 180 degrees Celsius. Prepare a cookie sheet.
2. Combine flour, baking powder, pepper and salt in a small bowl.
3. Heat the sultanas and Kahlua in a small saucepan over low heat.
4. Melt the chocolate and butter in a double boiler. Leave to cool.
5. Cream the eggs and sugar for around 5 minutes at high speed.
6. Lower the mixer speed to medium and add the chocolate mixture and vanilla.
7. Lower the mixer speed to low and add the dry ingredients, sultana mixture and chocolate chips, in that order.
8. Drop tablespoons of the batter onto the prepared cookie sheet, about 2-3cm apart.
9. Bake for 10-12 minutes, rotating the cookie sheet halfway through.
10. Leave them to cool for a few minutes on the cookie sheet, then transfer to a wire rack to cool completely.