A hobbit cookbook & pantry – Page 9 – Welcome in the middle of nowhere

Chocolate chip cookies

By patoftheshire

On 17th September 2018

In A hobbit cookbook & pantry

Ingredients

1 egg
48 gr chocolate chips
30 gr butter or coconut oil
25gr coconut flour
1 tbsp coconut nectar
1 tsp vanilla powder

Steps

Preheat the oven @ 18oC.
Mix eggs and coconut nectar, add vanilla powder coconut flour and melted coconut oil or butter.
Divide in 6, flatten and round on the cookie mat
Add the chocolate chips on each cookie (8 gr per cookie)
Cook for 15-20 min at 180C.

Nutritional data

Coconut flour sponge cake

By patoftheshire

On 16th September 2018

In A hobbit cookbook & pantry

~ 2 -4 Servings ~ Time 30 min ~ Preheat oven 180C

~ 3-4 Days in the fridge ~

Ingredients

Directions

Ingredients

2 eggs
20gr coconut flour
1 tsp coconut nectar
1 tsp baking powder
1/4 tsp vanilla powder
option : hazelnut filing 33 gr 70% chocolate 57 gr hazelnut butter

Steps

Preheat the oven @ 15oC.
Mix all dry ingredients.
Add the eggs and coconut nectar.
Pour in a tartelette dish.
Bake for 10/15 min at 180C.
reheat in a toaster spread butter.
Option hazelnut filling – 4 servings – let cool downcut in half, spread hazelnut mix on one half and put back together. Cut in 4 servings when cold, keep 3 to 4 days in fridge.

Nutritional data

coconut sponge cake with hazelnut – 4 servings

Ham and cheese crepes

By patoftheshire

On 7th September 2018

In A hobbit cookbook & pantry

~ 1 Servings ~ Time 15 – 20 min ~ 2 – 3 Days in the fridge ~

Ingredients

2 large eggs
60 gr of cream cheese
1 slice of ham
3 – 4 emmental slice

Steps

mix the eggs with the cream cheese ’till combine.
Pour half of the mix in the pan cook ’till set.
add the ham and emmental slice let melt, take off the pan put it on a plate.
Pour the other half of the mix and place back the first half on top ham and cheese face down.
Cook ’till golden, serve hot.

Nutritional data

Scots eggs

By patoftheshire

On 3rd September 2018

In A hobbit cookbook & pantry

~ 10 Servings ~ Time 1h30 ~ Preheat oven 200C ~ 5 days in the fridge ~

Ingredients

500 gr ground beef
500gr pork mince
10 eggs
480 gr bacon rashers
2 Tsp sage
2 tsp paprika

Steps

Preheat the oven @ 200C.
Hard boil the eggs.
Mix the pork beef and spices in a bowl.
Divide the mix in 10 pats peel the eggs.
Flatten each meatball add an egg in the middle wrap the mince mix around. add bacon slices around.
Cook for 20-25 min or freeze up to 3 month.
Serve hot or cold with mayonnaise

Nutritional data

Meatball alla parmigiana

By patoftheshire

On 23rd July 2018

In A hobbit cookbook & pantry

Ingredients

4 classic meatballs
8 tbsp passata
40 gr mozzarella
40gr shredded parmigiano

Steps

Preheat the oven for 180C
Place meatball in a buttered dish
Place 2 tbsp of passata on each meatball.
Cut 10 gr of mozzarella slice and put it on each meatball.
Sprinkle with parmesan shaving
Bake for 20 min @ 180C ’till cheese is golden.

Nutritional data

Meatball alla Marylebonese

By patoftheshire

On 7th July 2018

In A hobbit cookbook & pantry

~ 1 Serving ~ Time 1 h ~ Preheat oven 180C ~ 2 Days in the fridge ~

Ingredients

4 meatball or feta stuffed meatball
6 tbsp crème fraiche
200gr feta scrambled
1 cup of onion caramelised
2 tbsp of balsamic vinegar

Steps

Preheat the oven @ 18oC.
Cut the feta in cube.
Cut the onion and fry it in a pan with the balsamic vinegar ‘till caramelised.
Place the meat balls in a oven dish put the creme fraiche, the onion and the feta on it. bake for 20 min at 180C.

Nutritional data

Ratatouille

By patoftheshire

On 3rd July 2018

In A hobbit cookbook & pantry

~ 8 Servings ~ Time2-4h ~ 3-4 days in the fridge ~

Ingredients

800 gr tomatoes
5 small carrots
4 medium onion
4 medium courgette
2 aubergine
2 garlic cloves
4 tbsp avocado oil
1 sprig of thyme
1 bay leaf

Steps

Peel the aubergine and cut in dices put in a dish sprinkle with salt set aside.
Peel and chop the onion, peel and cut the carrots in thin sticks.
Blanch, peel and quarter the tomatoes (trash the seeds keep the juice) place in a pan with thyme, bay leaf and garlic clove without oil let cook and reduce for 20 min minimum.
Heat oil in a pan fry the onion and carrots stir well.
Peel the courgette remove both ends chop in cubes add to the onion and carrots stir well and cover.
Squeeze out the water from the aubergine add to the pan with the courgette, carrots and onions mix well
Add the tomatoes mix well simmer for 30 min minimum.

Nutritional data

Stroganoff beef

By patoftheshire

On 2nd July 2018

In A hobbit cookbook & pantry

~ 4 Servings ~ Time 1h ~ 3 Days in the fridge ~

Ingredients

500 gr beef fillet
200 gr button mushroom
200ml crème fraiche
100ml beef stock
30gr butter
1 tbsp dijon mustard
1 tbsp fresh paisley
1 garlic clove

Steps

Prepare the beef stock, let infuse.
Cut the fillet in strip and fry it in a pan with oil or butter transfert to a plate.
Cut the mushrooms and the garlic cloves put all in the hot pan and fry it until brown and mushroom juice re-absorbe.
Add the crème fraiche, mustard and beef stock.
Return the fillet in the hot pan if too thick add more beef stock.
Sprinkle with fresh parsley and serve. Keep 3 days in fridge.