Ernie's recipie collection

Amounts are for 4 persons unless stated otherwise.

Diner

Buckwheat dish

• 250 g = 7 oz buckwheat
• 3 unions (in rings)
• 1 Big Chinese cabbage (sliced)
• 2 tablespoons of curry (or more)
• 2 teaspoons of cumin powder
• about 400 g = 14 oz of cheese (in blocks, Gouda)

Cook the wheat with 1 teaspoons of salt (I use `season cubes') and nearly twice the volume of water for 15 min. Fry the unions for a few min. and add the cabbage (use a big Chinese frying pan (wok)). Let it shrink (a lot) for a while and add the curry and cumin (frying curry enhances the taste). Add the buckwheat and cheese and let it melt. You probably want to add some extra salt now...

Nobody's beans (NL: Prairie Hap)

Saw the film with Terence Hill? Well, this is his bean dish...

• 1 big can brown beans (14 oz)
• 1 big can of white beans in tomato sause
• 2 or more sliced onions
• 1 or 2 sliced paprika (also called sweet pepper?)
• 3 or more pieces of garlic
• some tomato ketchup
• lot's of chili powder
• some paprika powder
• a splash of worcestershiresausce (the one without ansjofish)
• 400 g/14 oz cheese (in blocks, Gouda)
• bay leafs

Fry the onions, paprika and garlic. Add the spices and fry a little. Add the rest. That's all folks. You might want to use a beer with it and don't forget to sleep with a open window ;-)

You can leave out the cheese to make it a vegan dish (cheaper too).

Curried Chickpea Stew

Got this one of Ernestine from florida (added the onion)

• 1 (14 oz.) can of chick peas (in NL you can get it at the Turk)
• 1 package (8 oz.) of frozen spinach
• 1 can (14 oz.) peeled tomatoes
• 1 onion
• curry to taste
• 3 cloves of garlic

Fry onion and garlic add the curry. Add the rest. Don't cook it to long, or the juicy tomato bits will dissolve...

General tip for extra garlic taste: Don't fry it, just blanch it (in the tomato juice).

Desert

Chocolate Mousse

• 150 g = 5.3 oz pure chocolate (or a bit more, use the cheap stuff)
• 1-2 tablespoons of rum
• 3 tablespoons of sugar (soft white)
• 1/4 l = 0.44 pint whipping cream

Gently melt the chocolate (don't cook! Use a cup in a pan with boiling water) and add the rum when the chocolate is cooled down to a paste texture (let's not vaporize all the alcohol and melt the cream). Gently, but quickly mix half the cream (cold and whipped with sugar) with the chocolate and pour it into 4 whiskey type glasses. You can put it in the fridge if you like that. Serve it topped with the rest of the whipped cream. You'd better use a small teaspoon to eat it, because this stuff is heavy.

Foto instructions will follow.

Pastry

Black peper cookies

• 175 g = 6.2 oz butter (room temperature)
• 225 g = 8 oz sugar
• 175 g = 6.2 oz flour with raising agent
• 65 g = 2.6 oz cacoa
• 1 teaspoon of black pepper (freshly ground)
• 1 teaspoon of cinammon
• a pinch of clove (not to much!)
• a bit of vanilla
• salt

Mix the butter with the spices really good and add the sugar. Add the flour and cacoa by using a sieve. Stir it well until it starts sticking together (you might need to add tiny amounts of water till it does). Roll it into a cilinder with a diameter of 4-5 cm/1.8 in (lenght of 30-35 cm/14 in) and make 1 cm/0.4 in slices. Leave lot's of space in between the cookies on the baking sheet or you'll end up with one big cookie. Bake them for about 15 min in a pre-heated oven (190 C, 374 F or 463 K). Be careful not to burn them, their black nature makes this quite tricky! If you touch a cookie and it doesn't leave a dent, then they are done. Let them cool down for at least an hour on a grid (they'll get crispy)

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