16 ounces coleslaw mix
1/4 red onion, chopped fine
1-2 apples, chopped fine
2/3 cup salad dressing
3 tablespoons olive oil
1/3-1/2 cup honey to taste
1 tablespoon apple cider vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

Combine apple, coleslaw mix, and onion in a bowl.

Whisk together remaining ingredients in a separate bowl, and pour over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

750 grams flour
15 grams sea salt
1/2 teaspoon dry baking yeast
510 grams water
1 tablespoon cornmeal
spray bottle with water

Blend flour, salt, and yeast.

Add water, keeping the temperature an average of 70 degrees F. Knead/mix for 45 seconds and let stand 10 minutes.

Knead for 20 seconds. Transfer to a bowl and punch down center of dough so dough extends to the edge of the bowl. Cover loosely and let set for 1-3 hours.

Divide dough into 3 420g sections. Shape dough into balls and let stand for 30 minutes.

Flatten into rectangles 4" by 5", Ford long side of 2/3 of the way for each, rotate 180 degrees and fold again. Fold in half and indent length of center. Press edges to make a seam and roll out to 12" - 14" long and 2.5" wide (mines usually closer to 8-9 inches long and 3-4 inches wide). Cover and let stand for 30 minutes. Preheat oven for 465 degrees F.

Slice each loaf several times along the top at a 45 degree angle.

Place loaves onto a cooking stone or baking tray, first sprinkling stone/tray with cornmeal.

Spritz loaves lightly with water or olive oil, bake for 3 minutes, then spritz again. Bake for 23 more minutes or until a thermometer reads 200 degrees at bread's center.

Remove loaves and let cool before serving.

2 chicken breasts, boneless
3 slices swiss cheese
2 slices cooked ham
1/4 cup bread crumbs
salt
black pepper

Preheat oven to 400 degrees F. Coat a baking dish with cooking spray or oil.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle chicken on both sides with salt and pepper Place 1 slice of cheese and 1 slice of ham on top of each breast. Roll them up, and stick a toothpick through them. Coat with bread crumbs and put in baking dish.

Bake for 30-35 minutes or until chicken is no longer pink. Place 1/2 cheese slice on top of each. Return to oven until cheese melts, and serve immediately.

3 Cups Flour (all purpose)
2/3 Cups Unsweetened coco powder
¾ tsp. Salt
½ tsp. Baking powder
1 Cup Butter
1 ½ Cups Sugar
2 Eggs
1 tsp. Vanilla

Bake at 350 for 8-11 minutes.

Cream butter and sugar. Combine the dry goods in a separate bowl. Add the eggs and vanilla to the butter/sugar mix once it’s light and fluffy. Slowly add the dry ingredients. Wrap the dough in plastic wrap and chill for an hour before rolling and cutting.

While these are called “roll out” cookies I’ve never made them that way. I take the dough and form it into a ~1½” log and refrigerate it that way (but could be frozen for later). Then I just cut it into ¼” slices and bake. We frost these with a peppermint royal icing and sprinkle crushed candy canes on top to give out for the holidays.

1 ½ Cup Flour
½ tsp. Cinnamon
¼ tsp. Salt
¾ Cup unsalted butter (softened, 1.5 sticks)
¼ Cup plus 2 Tablespoons Sugar. (total of 3/8 cups)
½ tsp. Orange zest
½ Cup Pistachios
1/3 Cup Dried cranberries

1 Egg, lightly beaten
¼ Cup Turbinado or decorative sugar (coarse, for rolling)

Mix dry ingredients (flour, cinnamon, salt). Cream butter, sugar, and zest. Add the dry, and once that is incorporated, the bits (nuts/fruit). Form into a 1 ½” log, wrap in plastic wrap, square off, and chill for 2 hours. Once the dough has firmed up, brush with the egg and roll in the sugar. Cut into ¼” slices, and bake in a pre-heated 350 oven for 15-18 minutes.

For best results use unsalted pistachios. If you can only find the salted ones, let them soak in some water for a bit before mixing them in. Pour off the brine and dry them on a paper towel before mixing them in, and probably cut the salt out of the dry goods.

1 egg white
1 tsp. orange juice
1 lb. pecans
1 tsp. cinnamon
1/4 tsp. allspice or mace
1 c. sugar
1 tsp. salt

Beat egg white with orange juice until stiff. Mix pecans in egg mixture until coated. Mix dry ingredients and toss to coat pecans. Bake on foil lined cookie sheet (or use a silpat) for 1 hour at 225. Stir once or twice while baking. Cool and store in airtight container.

Recipe redacted by order of the Inquisition.

1/2 lb. butter
1 c. sugar
1 1/2 tsp. vanilla
1 egg beaten with 1 tsp. water
1 1/2 tsp. baking powder
1/4 tsp. salt
3 c. flour

Roll dough 1/8 inch thick. Cut with cookie cutters. Decorate with colored sugars and candies or frost with royal icing with the help of small children. Bake at 375 for 6-8 minutes. Watch and remove from oven when light brown. Cooking time can vary greatly with the thickness of the dough.
VARIATIONS:
To make cinnamon bears, add cinnamon and allspice to the dough. Cut with bear cookie cutter. Decorate with a chocolate chip for the nose and two silver candies for eyes.

8 oz cream cheese at room temperature
½ lb butter at room temperature
¼ cup sugar
¼ tsp kosher salt
1 tsp vanilla
2 cups flour

Filling:
6 Tablespoons sugar
¼ cup light brown sugar
1 ½ tsp cinnamon
¾ cup raisins
1 cup walnuts finely chopped
½ cup apricot preserves or jam(any preserve or jam will do)
Cream the cream cheese and butter. Add the sugar salt and vanilla and then the flour. Divide dough into 4 pieces, wrap each in plastic wrap and refrigerate for 1 hour. Mix all filling ingredient except the jam. On a well floured board, roll out a ball of dough into a 9 inch circle. Spread with 2 Tablespoons of jam and sprinkle with ½ cup of the filling. Cut the circle into 12 wedges (a pizza cutter is the best tool for this). Starting with the wide edge, roll up each wedge into a crescent. Place on a cookie sheet lined with parchment paper or a silpat. Repeat with remaining dough. Make an egg wash from I egg beaten with 1 Tablespoon milk. Brush each cookie with a little egg wash. Sprinkle with cinnamon sugar (3 Tablespoons sugar mixed with 1 tsp cinnamon). Bake at 350 for 15-20 minutes.

Get a generous helping of muscovado sugar.
Drink a glass of red wine.
Now take all the spices from your cupboard.
Drink another glass of red wine.
Combine varying amounts until you make a concoction that your mum says is far too spicy and that you've ruined the joint.
Open another bottle of wine.
What do you mean you've still got some wine left in the last bottle - we're not drinking out of thimbles ya lightweight.
BBQ it on gas = Perfect joint.

400 grams cooked ham or sausage (I prefer ham)
2 eggs
about 2 large or 4 medium crumbly potatoes
radish (about 300 grams)
cucumber ( I usually take 2)
a bunch of onions
dill
parsley
kefir (yoghurt might work if you can't find kefir, but I won't give guarantees.)
salt

Wash and cook the potatoes (leave them in their skin until after they finished cooking). Hard-boil the eggs and wash the the radish, onions and cucumber. Cut the potatoes, eggs, ham, onions, radish and cucumber into small bits, then throw it all together in a bowl. Add salt and herbs to the bowl. Now, add the kefir, stir, et voilà! Delicious fresh vegetable soup. Serve with sour cream, and when weather is hot, you can add ice cubes.

(tip: if the kefir or yoghurt is too thick, add some water to dilute it a bit)

Cook minced beef, finely chopped onions and crushed garlic for about 5 -10 minutes. Basically until the mince starts to look cooked. Add some pasata (or liquidised tinned tomatoes), seasoning, a tin of kidney beans and as many chopped chillis as you like (I tend to use 2 medium red ones) and a pinch of cocoa powder.
Cook for about 45 minutes or so with the lid on. Its always nicer the following day so try and make it in advance
Spread sour cream on a wrap, spoon some of the hot/reheated chilli in the centre, liberally cover with grated cheddar and then fold in the ends of the wrap and roll it up.

Heat (but don't boil) 500ml of milk and 500ml of cream. Just before it boils turn the heat to low, throw in a halved union, some cloves and about 500g of fish. I use some smoked white fish (haddock normally), white fish (usually cod) and a salmon steak. Cook for about 10 minutes
Once the fish is cooked; strain the liquid (keeping it handy for later), discard the cloves and the onion and break the fish into small pieces and place in a layer within a deep oven dish
Hard boil 4-5 eggs, when cooked cut them into slices and cover the fish with them.
Fry some kind of firm shellfish in some butter (Scallops are particular good for this but prawns work fine) and then put them on top of the eggs.
Melt a big knob of butter and then add some (you won't need much) plain flour and stir (aim to make something with the consistency of play dough). Gradually strain in the cooking liquid from the fish and keep stirring to break up any lumps. Cook over a low heat for 5 minutes or so to cook out the flour and then generously season and add lots of grated nutmeg, the more the better. remove from the heat and pour over the fish mixture and leave to set for about an hour or so.
Cook 4-5 potatoes, mash them and then spread them over the pie.
Put them in a moderate oven for about 20-30 minutes, basically until the potato goes golden and crispy
Gobble

Mix beaten egg to milk in about a 2:1 ratio and add seasoning and a big dash of hotsauce or chilli flakes
Chop up some cherry tomatos, ham, cheese, diced cooked potato or frankly anything you like and mix into the egg mixture
Heat up a frying pan over a moderate-low heat and then pour in the eggs to about 15-20mm depth
cook gently until the entire mixture is set.
Finish off under a hot grill to cook the top
Consume