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 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). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
100 g flour
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For the filling:
Preparation
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Chocolate Molten Cook: Linda Turner (Security) Lemon Chicken Recipe
Method1 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. |
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Last Updated ( Sunday, 23 January 2011 ) |