London's kitchen
Written by Radm Uvar   
Sunday, 23 January 2011

Herewith you can find all kinds of recipies the USS London crew loves to eat on board or at home.

Name: Lazybones buns (Luilakbollen)

Cook: Engie - Radm Uvar

200 grams/7 oz/1½ cup flour
salt
1 dl/½ cup milk
12 grams / 0.5 oz yeast
50 grams / 2 oz. butter
75 grams / 3 oz. currants
25 grams / 1 oz. raisins
1 tsp cinnamon
1 egg
molasses or ‘stroop’

For 10 buns: Dissolve the yeast in the lukewarm milk. Pour the flour and salt into a bowl, make an indent in the top and pour in the liquid. Add cooled-down but still liquid butter. From the centre, mix it in the flour, till the dough is nice and smooth. Set aside for 15 minutes to let it rise.

Wash the currants and raisins and pat them dry with absorbant paper. Mix them in with the dough, together with the cinnamon and make the dough into ten balls.

Put the balls on a greased cookie sheet, press them down a bit and with a pair of scissors cut make four equally-spaced cuts along one side. Allow the buns to rise for another 15 minutes.

Brush lightly beaten egg on the tops and bake the buns in a preheated oven at 225ºC / 440ºF for about 15 minutes until they are golden brown and done. Serve the luilakbollen warm with stroop or molasses.

(Luilak these days is a very localized custom - Amsterdam and surroundings - on the Saturday morning before Pentecost. Children and teens rise very early to play pranks on those considered to be ‘lazybones,’ by ringing their doorbell and then run away. Before ringing the bell they tie the doorknob to another fixed object, and make all kinds of noises to awake people. In earlier times they would chant and parade noisily through the streets, bang on pots and pans, use rattles and sticks. The person in the family who slept in the longest that Saturday morning, by tradition was expected to treat with these buns).

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Name

Warme zalmtaart (Salmon quiche)

OriginNetherlands
TypeMain dish
CookRuurd Palstra (Caelan Yasha)
TriviaThe fillo pastry that is common in the Netherlands is different (thicker) than the fillo pastry that you find in England. The result is about the same, though.


Ingredients (serves 4)
For the pastry:

100 g flour

  • 100 g butter
  • 100 g quark
  • some salt

— or —

  • Get some fillo pastry at the supermarket. This gives a slightly different result, but can serve just as well.

For the filling:

  • 1 small can of salmon
  • 3 eggs
  • 1/8 l single cream
  • 4 slices of pineapple (from a can), cut into pieces
  • 200 g mild cheese (e.g., mild Cheddar or Gouda), in small cubes
  • 1 tbsp fresh parsley, chopped

Preparation

  1. Make the pastry by thoroughly mixing the ingredients until a supple dough results. Rest for 1 hour in the fridge. (If you use the fillo pastry, defrost the sheets.)
  2. Meanwhile, prepare the filling. Drain the salmon and remove any grates. Whisk the eggs with the cream, then mix together with the salmon, cheese cubes, pineapple pieces, and parsley. Preheat oven to 225C, 440F.
  3. Cover the bottom and sides of a pie form of about 22 cm (9 in) diameter with the pastry or fillo pastry, then add the salmon/cheese mixture.
  4. Bake for app. 45 minutes in the oven, or until golden.

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Chocolate Molten

Cook: Linda Turner (Security)

4 squares of  semi-sweet baking chocolate
1/2 cup butter
2 eggs
1 cup powdered sugar
6 Tablespoons flour

heat oven to 425 F.    Butter 4 (3/4 cup) custard cups  Place on baking sheet.  In a bowl put chocolate and butter.  Place in microwave for 1 min or until butter is melted. Stir until chocolate is completely melted then stir in powdered sugar until well blended.  Add eggs and mix well.  Stir in flour and mix again.  Divide batter between the custard cups.

Bake between 15-17 minutes or until sides are firm and the centers are slightly raised.  Let stand for one min.  carefully run knife around the cakes to loosen.  Invert cakes onto dessert plates.  Serve with ice cream or whipped topping.  or both.    These are very rich and delicious.

Lemon Chicken Recipe

  Ingredients

  • 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat
  • 2 Tbsp lemon zest
  • 1/3 cup lemon juice
  • 2 cloves garlic, crushed
  • 2 Tbsp fresh chopped thyme (or 2 teaspoons dried)
  • 1 Tbsp fresh chopped rosemary (or 1 teaspoon dried)
  • 1 teaspoons salt
  • 1 teaspoon black pepper
  • 2-3 Tbsp melted butter
  • Lemon slices for garnish

Method

1 Place lemon juice, lemon peel, garlic, thyme, rosemary, salt, and pepper in a small bowl, whisk to combine. With the tip of a sharp knife, cut into each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces and the marinade in a gallon-sized freezer bag. Rotate the bag so that all chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator (in case of leakage). Let marinate for 2 hours.

2 Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush a little melted butter on to each piece of chicken.

3 Bake for a total of 50 to 55 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (breasts have an internal temperature of 165°F and thighs 175°F). Half-way through the baking, at about the 25 minute mark, baste the chicken pieces generously with reserved marinade.

Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

4 Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken.

Serves 4-6. Serve alone or with steamed rice.
Last Updated ( Sunday, 23 January 2011 )