Author Topic: The Mundus Cookbook  (Read 2752 times)

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Offline DaveIronside

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The Mundus Cookbook
« on: May 31, 2020, 11:37:24 AM »

The Mundus Cookbook is a charity publication designed to raise funds for the Queen's Fund, a NGO based in Ipsus established by the three Whilom Queen's of Royal Seleucid and the two current Queen's. It exists to raise funds to be used to tackle child poverty globally. Sales from the cookbook shall go to support the projects the organisation will support no matter where on Mundus  they take place.

CHAPTERS[1]

1. Early Morning Treats - A sweet tasting treat for first thing in a morning.

Seleucid Flatbreads with Cream and Honey - Royal Seleucid
Ensaïmada Wellowquina - Bakkermaya

 1. Each Sunday I'll post a theme. You can post your recipe based on the theme of that week that reflects one of your nations.
« Last Edit: May 31, 2020, 12:28:56 PM by DaveIronside »

Offline DaveIronside

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Re: The Mundus Cookbook
« Reply #1 on: May 31, 2020, 11:46:21 AM »
SELEUCID FLATBREADS WITH CREAM AND HONEY

For the Flatbreads You will need

2 1/4 teaspoons active dry yeast (1 packet)
4 cups bread flour, plus more for kneading
Salt
1 teaspoon vegetable oil plus more for greasing
1 tablespoon all-purpose flour
1 teaspoon sugar Semolina or cornmeal for sprinkling
 1 tablespoon nigella seeds
1 tablespoon sesame seeds

Method

Step 1   
In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes. Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms. Increase the speed to medium-high and mix until the dough is supple and smooth, about 6 minutes. Transfer the dough to a lightly floured work surface and knead for 1 minute. Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.

Step 2   
Punch down the dough and form into 2 ovals. Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.

Step 3   
Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water. Cook the flour paste over moderate heat, whisking, until thickened, about 2 minutes. Let the flour paste cool.

Step 4   
Preheat the oven to 450° and set a pizza stone on the lowest rack. Let the stone heat for at least 30 minutes. Generously sprinkle a pizza peel with semolina. Punch down 1 piece of the dough and transfer it to a lightly floured work surface. Press the dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesn’t stick, adding more semolina if necessary. Using your fingers, press 5 deep lengthwise ridges into the dough. Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds. Slide the dough onto the hot stone and bake for about 18 minutes, until golden and risen. Repeat to make the second loaf (there will be some paste leftover). Serve warm.


For the Cream you will need


2 litres of milk

Method

1. Boil the milk and then leave it in shallow dish to cool slowly.
2. During this time, the cream content rises to the surface and forms 'clots'.
3. Now collect the clotted cream and use it or refrigerated for later.


How to serve

While the flatbread is still warm take a knife and spread the cream on the bread before drizzling honey across. Cut into chunks and enjoy.


Offline RobertAgira

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Re: The Mundus Cookbook
« Reply #2 on: May 31, 2020, 12:27:13 PM »
Ensaïmada Wellowquina

Ensaïmada, the traditional sweet bread of the island of Wellow, is a delicious pastry. The origin of this cherished bread is debated but it is likely to have had some influence from the islands Paracambi heritage. It is shaped in the form of a coil and sprinkled with a heavy coat of powdered sugar. Ensaïmadas are enjoyed as a breakfast treat dunked in hot coffee, or as an afternoon snack or dessert.

They aren't difficult to make but require a bit of patience since the dough must rise several times. Originally, ensaïmadas were just sweet bread sprinkled with sugar, but in the past century, they began to be filled with cream, "cabello de angel" (pumpkin jam), or almond nougat.


You will need

3 1/4 tsp. dry active yeast
1 1/4 cups milk (heated to lukewarm)
25 oz. white bread flour, divided
4 large eggs
3/4 cup granulated sugar
7 oz. vegetable shortening
1/4 cup powdered sugar for decoration


Method

1. Mix the yeast with lukewarm milk in a glass measuring cup until dissolved. Place half of the flour into a large mixing bowl. Gradually pour in the milk-yeast mixture while stirring. Mix until the ingredients form a dough. Cover bowl with plastic wrap and place in a warm spot. Allow rising until the dough has doubled in size, approximately 1 hour. While the dough is rising, remove the eggs from the refrigerator to come to room temperature.


2. Once the dough has risen, add the eggs to the dough, one at a time. Use a large spoon or your hands to incorporate the eggs into the dough. Then, add the sugar and stir until the dough absorbs the sugar. Mix in the remaining flour, kneading the sticky dough with your hands for 4 to 5 minutes, until the dough forms a ball. Cover tightly with plastic wrap and allow to rise 30 to 45 minutes.


3. Lightly flour a board that is approximately 24-inches square. Using a rolling pin, roll out the dough very thin. It should stretch to cover the board. Using your hands, rub the vegetable shortening on the top of the dough.

4. Roll up the dough as if you are making a jelly roll. Cut into rounds about 1-inch thick. (It should make approximately 18 rounds.) Transfer rounds to a plate.

5. Lightly flour the cutting board again. Roll each piece of dough into a long coil or rope, using your hands. Then, roll up each of the coils like a snail shell, making the traditional shape of the ensaïmadas.

6. Cover cookie sheets or a baking stone with parchment paper. Place ensaïmadas on the parchment paper, leaving lots of space between them because they will expand. Allow rising until they have doubled in size, preferably overnight. The overnight rising time allows further fermentation to occur, adding flavor and size. In fact, the ensaimadas may triple in size.

7. Pre-heat your oven to 350 F / 180 C. Bake for 12 to 15 minutes on the center rack, until browned on top. Allow to cool for 10 to 15 minutes, then sprinkle with powdered sugar. Enjoy!

How to serve

Brew some strong black coffee and add fruit.

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Online Achkaerin

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Re: The Mundus Cookbook
« Reply #3 on: May 31, 2020, 09:44:47 PM »
The Breakfast Muffin

With apple, blueberry, banana and seeds, this breakfast-on-the-go tastes great, is low in calories and uses honey instead of sugar. Good for around three days if stored in a sealed container at room temperature or a month if frozen.

Recipe by Becky Mellor

You will need

2 large eggs
150ml pot natural low-fat yogurt
50ml rapeseed oil
100g apple sauce or puréed apple
1 ripe banana, mashed
4 tbsp honey
1 tsp vanilla extract
200g wholemeal flour
50g rolled oats, plus extra for sprinkling (extra optional)
1½ tsp baking powder
1½ tsp bicarbonate of soda
1½ tsp cinnamon
100g blueberry (interchangeable)
2 tbsp mixed seed (optional)

Method

1. Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tray with 12 large muffin cases.

2. In a jug, mix the eggs, yogurt, oil, apple sauce, banana, honey and vanilla.

3. Tip the remaining ingredients, except the seeds, into a large bowl, add a pinch of salt and mix to combine.

4. Pour the wet ingredients into the dry, mix briefly until you have a smooth batter, don’t over mix as this will make the muffins heavy.

5. Spoon the batter between the cases. Sprinkle the muffins with the extra oats and the seeds.

6. Bake for 25-30 mins until golden and well risen, and a skewer inserted to the centre of a muffin comes out clean. Remove from the oven, transfer to a wire rack and leave to cool.

7. Once cooled eat and enjoy.

How to serve

Accompanying your morning beverage: