ISO Covid Cookbook 2020

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SMOKED TROUT PATÉ(ANN,SYDNEY)250G SMOKED TROUT125G CREAM CHEESE, SOFTENED125G UNSALTED BUTTER2 TBSP LEMON JUICEDASH TABASCO2 TEASP HORSERADISH CREAM2 TBLSPNS CHOPPED CHIVESREMOVE SKIN AND BONES FROM TROUT.PUREÉ TROUT IN PROCESSOR UNTILSMOOTH, ADD CHEESE, BUTTER,LEMON JUICE, TABASCO, HORSERADISHCREAM UNTIL SMOOTH. STIR INCHIVES.MAKES 1 1/2 CUPS.FREEZE FOR UP TP 4 WEEKS.Iso flower arranging
CHEESE(Claire, UK)Ina GartenEnglish Oat CrackersTime: 40minsYeilds: 24 CrackersIngredients3 cups old-fashioned oats, such as Quaker1 cup all-purpose flour1/2 cup light brown sugar, lightly packed1 teaspoon kosher salt1/2 pound (2 sticks) cold unsalted butter, 1/2-inch-diced3/4 teaspoon baking soda1/4 cup lukewarm waterFleur de sel(Natalie, USA)DirectionsPreheat the oven to 375 degrees F. Line two sheet pans with parchmentpaper.Place the oats, flour, brown sugar, and kosher salt in a food processorfitted with the steel blade and pulse for 45 to 60 seconds, until the oats arecoarsely ground. Add the butter and pulse 15 to 20 times, until the butteris the size of peas.Dissolve the baking soda in the lukewarm water and drizzle it over thecrumbs in the food processor. Pulse until the mixture is evenly moistenedand can be pressed into balls that will hold together.CHEESY OAT CRACKERS125g rolled oats( Helen, HONG KONG)Process first 6 ingredients1/2 tsp mustard powder in food processor1/4 tsp salt Add combined water and bicarb soda1/8 tsp cayenne pepper Mix till well combined50g butterAdd bit of extra flour if too sticky for 75g grated cheese rolling1/4 teasp bicarb soda Roll out on floured board to 1/2 cmthick2 tbsp boiling water Cut into strips or shapes190C for 10mins, till goldenTurn off oven, cool in ovenWith a medium (1 3/4-inch) ice cream scoop or two spoons, scoop thedough into your hands and roll them into round balls.Evenly space 12 balls on the prepared sheet pans. Flour the bottom of aflat-bottomed 3-inch-diameter drinking glass and use it to flatten eachcracker to 1/8 inch thick and about 3 inches in diameter. The crackers willnot be perfectly round. If there is a lot of flour on the crackers, turn themover with a metal spatula.Sprinkle with the fleur de sel and bake for 20 to 25 minutes, until goldenbrown on the edges. Serve warm or at room temperature.CRETE
Page 1 and 2: INTERNATIONAL LOCKDOWN COOKBOOKCHAP
Page 3 and 4: QUARANTINISGIN &TONIC(Cindy,Casurin
Page 5: SHELTER IN PLACE SHARE PLATES/ APPE
Page 9 and 10: HIGHLIGHT OF THE DAY - MAINSHUNGARI
Page 11 and 12: Iso Salmon (Rickie,Perth)KEEP IN MI
Page 13 and 14: Garlic Lemon Shrimp With PastaThe b
Page 15 and 16: PASTA VONGOLE (4)(Francesca, Portsm
Page 17 and 18: CHICKEN MARBELLA(Phoebe, New York)M
Page 19 and 20: LEMON CHICKEN(Mary, France)INGREDIE
Page 21 and 22: CAULIFLOWER FENNEL RISOTTO(Janie, S
Page 23 and 24: VEGETABLE TART (Cathy, Sydney)INGRE
Page 25 and 26: CHEESY LEEKS(MIKE, LONDON)INGREDIEN
Page 27 and 28: LEMON DRIZZLE CAKEIngredients225g u
Page 29 and 30: Easy CinnamonRollsPrep Time: 1 hour
Page 31 and 32: Tahini Swirl Banana Loaf - ROSE LAN

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