• 2 1/2 lbs Beef Bones with marrow, cracked
• 2 medium Carrots, scraped, sliced
• 3 lbs Beef Chuck
• 1 stalk Celery, pared & cubed
• 3 quarts water
• 3 small Turnips, pared & cubed
• 2 1/2 teaspoons salt
• 2 cups Cauliflower, cut up
• 3/4 teaspoon Pepper
• 2 Bay Leaves
• 1 large Onion, peeled, sliced thin
• 4 sprigs Parsley
• 2 medium Leeks, white parts only
• 1/2 teaspoon dried Thyme

Method

Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put Beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. You may also add noodles, rice or dumplings to the finished soup.

• 450g/1lb Potatoes
• 4 Frankfurters
• 2 Onions, thinly sliced and separated into rings
• 4 tinned Anchovy Fillets, desalted and finely chopped
• 50g/2oz Gherkins, finely chopped
• 2 tbsp Olive Oil
• 2 tbsp Wine Vinegar
• salt and Pepper

Method

1. Peel and slice the potatoes then cook in boiling water for about 8 minutes, or until tender.

2. Place the frankfurters in a pan of boiling water and cook for 5 minutes. Drain and cut into slices.

3. In a bowl, beat together the oil, vinegar, salt and pepper.

4. Drain the Potato slices and arrange in a large bowl together with the frankfurter slices and Onion rings.

5. Pour the dressing over the warm salad, mix well and leave for 10 minutes.

6. To serve - sprinkle the chopped Anchovies and gherkins over the salad and serve immediately.

• 3 lbs Rump Roast or Round Roast or Beef Brisket
• 2 quarts cold water
• 2 teaspoons Salt
• 1 Onion
• 3 whole Cloves
• 4 medium Carrots, quartered
• 3 stalks Celery, sliced
• 1 medium Turnip, quartered
• 1 Leek, washed and quartered
• bouquet Garni
• 8 Peppercorns

Sauce

• 2 tablespoons freshly grated Horseradish
• 2 tablespoons Butter
• 1 medium Onion, finely chopped
• 2 tablespoons Flour
• 1 cup of the Beef Stock
• 1/2 Lemon Juice
• Pepper
• Sugar
• 4 tablespoons Heavy Cream

Method

• In a large pot, place roast with the salt and water.

• Let stand for 20 minutes.

• Then bring slowly to a boil, skimming frequently.
• Add Onion, carrot, turnip, celery, leek, and spices– cover lower heat and simmer 2 1/2 hours or until meat is very tender, when pierced with a fork.
• Drain the Beef, and place on a serving platter, covering to keep warm.
• Strain the stock pressing all the vegetables to extract all the juices.
• Taste stock for seasoning, and remove one cup of stock to make the sauce.
• Serve the rest of the stock as a soup, before eating the Beef.
• For the sauce– Melt the butter, saute the Onion over med.

• heat until soft.

• Stir in the flour, and cook until lightly browned.

• Add the one cup of stock, horseradish and lemon juice along with salt, pepper, and Sugar, to taste.

• Bring sauce to a boil, stirring, simmer 3 minutes.

• Remove from heat and add the cream.

• Serve the Beef with boiled potatoes, and the sauce seperately.

• 150 grams (23.15 grains) of Hawkbit Leaves
• 1 Cabbage.

Dressing:

• tablespoon Vinegar
• 1/2 teaspoon herb salt
• 1 teaspoon raw Sugar
• 2 tablespoon oil
• 1 tub of yoghurt
• 50 grams (7.7 grains) of Walnuts
• coarsely ground Black Pepper
• 2 tablespoons Cress
• chopped Chives and Parsley.

Method

Wash (and tear to pieces) hawkbit leaves.

Use same procedure for cabbage.

Mix ingredients for dressing separately and pour it on the salad.

• 4 Steaks of about 180 grams each
• 30 grams oil
• 80 grams Onions
• 80 grams lean Bacon
• 1 1/2 cups Beef Stock or water
• 1 tablespoon Tomato Paste
• 1 teaspoon Paprika
• 1 crushed Garlic Clove
• 1/2 cup White Wine
• Salt and Pepper

Method

• Trim and pound steaks, salt and pepper them, brown quickly on both sides in hot fat and set aside.
• Sauté Bacon and diced onions in the same fat, add white wine, tomato paste, garlic, paprika and stock and let simmer until tender.
• Shortly before the end of the cooking time, add lecso and simmer for another 5 minutes.
• Season to taste.

• 1 ripe Banana, mashed
• 2 cups water
• 1/2 cup uncooked Oatmeal
• 1 1/2 cups Whole-Wheat Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• Vanilla Extract to taste (optional)

Method

• Mix together the mashed banana and water.
• Add dry ingredients and mix, leaving lumps in the batter.

Waffles:

• Cook on a waffle iron, according to the manufacturer’s instructions.

Pancakes:

• Pour 1/2 cup of batter into a hot, lightly oiled frying pan.
• When bubbles rise through the middle of the pancake and break on the top, flip the pancake and cook until browned underneath.
• Serve for breakfast or dessert; add margarine and top with sweet syrups, fruits, or preserves.

• 5 cloves of Garlic
• 4 tablespoons spelt flour
• some oil, Herb salt
• Black Pepper
• 1/4 liter (0,44 pints) of milk
• 3/4 liter (1,32 pints) of Beef Soup (it’s allowed to use 1 stock cube instead of newly-made Beef soup)
• Sweat Cream, in butter roasted dices of white bread
• Chives.

Method

Roast spelt-flour in some oil.

Squeeze garlic, add it to spelt-flour and pour Beef soup over it.

Add herb salt, cook soup shortly and pour milk in it. Sim soup for 1/2 hour on low heat.

Season it with sweet cream and serve garlic soup garnished with in butter roasted dices of white bread, chopped chives and coarsely ground black pepper.

• 2 cups All Purpose Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/4 cup Shortening
• 3/4 cup Soy, Rice, or Almond Drink

Method

• Sift all the dry ingredients into a bowl and stir them up real good with a fork.
• Cut the Shortening into bits and stir it into the mix.

• Add the liquid and Stir until a dough forms.
• Gather the dough into a large ball.
• Roll it out on a surface floured with whole-wheat flour to about an inch (2.5 cm) thick.
• Cut it into Round Bisquits with a floured cookie cutter or a glass.

• Bake on an Ungreased, Unfloured Baking Sheet at 475 degrees F for 12 to 15 minutes.
• The bisquits’ edges should be browned but not black.
• The Whole Wheat Flour on the surface will be nicely toasted and add little Speckles to the Bisquits.

• Serve smothered in Gravy, with your favorite Jelly, or as a side for Soup or Vegetables.

• 250 grams (38.57 grains) of Bologna Sausage
• 300 grams (46.3 grains) of Green Beans
• 2 hard-boiled eggs
• 1 Cucumber
• 1 Red Pepper
• 1 big Onion

Dressing:

• 1 tub of Sour Cream
• 1 tablespoon Mayonnaise
• some Vinegar
• some Sugar
• salt’n Pepper (if you want invite salt’n pepper -but only for talking about this delicious coachman’s salad)
• 2 bunches of Chives.

Method

Mix ingredients for dressing separately.

Wash green beans, blanch and chill them and act like Moses: separate green beans and water.

Cut bologna Sausage, cucumber and eggs into slices.

Do the same with red pepper and Onion but cut them into smaller ones.

Arrange sliced ingredients and green beans on a dish and pour prepared dressing over salad while serving.

• 225 g Self-rising Flour
• 90 g Cocoa
• 30 g Cornflour
• 225 g unsalted Butter, softened
• 90 g Icing Sugar, sifted
• 1 teaspoon Vanilla Essence
• Icing Sugar, for, dusting
• 115 g Chocolate, melted

Method

Preheat oven to 180 degrees C.

Grease 2 large baking sheets.

Into a bowl sift together the flour,cocoa and cornflour.

In another large bowl beat the butter and icing sugar until fluffy.

With the beater on low speed gradually add in the flour mixture and vanilla essence until it becomes a soft dough.

Shape into’bar’ shapes about 10cm long by 5cm wide.

Bake about 15-20 minutes, rotating baking sheets at half-time.

Keep an eye on them as they should only be slightly firm and all ovens are different.

Cool on wire cooling rack until cool and firm.

Dust with icing sugar.

Dip one end of each cookie into melted chocolate and place back onto greaseproof paper and allow chocolate to set.

Store in container with waxed paper between layers.