If you have set up Google Drive, this link allows you to copy my kCalorie calculator.
Using your own copy, you can add new ingredients and recipes.
You need to know the kCal per 100 grams or the kCal per unit (like a medium egg).
Accurate digital scales are essential for measuring quantities for kCal amounts.
Cups and guestimates don't work so well.
By duplicating the Recipe Template sheet you can make your own daily diary or organise your recipes.
I'm not willing to give spreadsheet help. I've retired from teaching.
This is the best bits from lasagna, mousaka, pizza and carne con chili. Neil has finally documented one version of his recipe. Steak Mince - 1500g Fry in oil It should spit and hiss and absolutely NOT boil! There should be blackened caramelised bits for flavour. Set aside when done. While the mince is frying prepare the next three ingredients. Use the mince pan for this stage. DON'T wash it up. You want the burned bits to get flavour into the onions! Chopped Onions, Chilies and Garlic Fry in oil 1.2 kg of onions should become soft and begin to caramelise - Set aside when done. Fry the chillies with the onions. 65 g medium hot or one super hot chili. Fry the garlic with the onions, adding it when the onions are nearly done. Use an entire bulb, around 10 cloves chopped, or elephant garlic if you can get it! Divide the onion, chili and garlic fry-up into two approximately equal parts. Set half aside for later. Meat Sauce Add the cooked mince back to half of the onion, chili and garlic. Add 1600g (four tins) of premium chopped tomatoes - Cirio are good - own-brand are not. Add one bottle of white wine - Portuguese Vinho Verde is good or any medium not-too-sweet white wine. Keep back one generous glass for the chef! Add 100g dried sweetened cranberries - or fresh if it's Christmas. Add 200g double concentrate tomato Puree. In a huge tray bake dish, start assembling the mousagne. Layer 1 1000g aubergines sliced to cover the base of the dish. (four small or three large) . Cover the aubergine layer with 400ml coconut milk/cream. Cover with 480g baby spinach leaves. Cover with the first lasagna sheets pasta layer - half of a 500g box - soaking but not cooking the sheets might be a good idea. Cover with the meat sauce before the sheets begin to curl up at the edges. Cook in a low oven (gas mk 1, 110C, 230F) to allow the aubergine and spinach to reduce in volume - about 1 hour. Cheesy Bacon Topping Fry 500g chopped cooking bacon in 150g butter and a little water which should boil off allowing the bacon to start crisping. The large amount of butter is needed for the belch me sauce. Add 125g self raising flour and four teaspoons of English mustard powder. Stir like hell and start adding milk to make a wet belch me sauce with surplus liquid needed for the pasta. 2 or perhaps 3 pints of milk might be needed! Add the other half of the onion, chili and garlic fry-up. Add 500g thinly sliced mature cheddar and melt into the mix. Add eight large open mushrooms, sliced - 200g. Bring to the boil then turn off the heat. Layer 2 Cover the meat layer with more lasagna sheets - half of a 500g box - soaking but not cooking the sheets might be a good idea. Pour the cheesy bacon sauce over the pasta before the pasta sheets curl up at the edges. Decorative Topmost Layer - Use your imagination 440g Ramiro Red Pepper Strips 200g tin olives stuffed with jalapeno, drained - flavour bombs 50g tin anchovies - flavour bombs Regional and seasonal variations. Use decorative haggis chunks for St Andrew's day. Try black pudding chunks for a change. Substitute Chorizo for the bacon. Top with grated Parmesan for a zingier topping. Top with melted mozzarella for a pizza tribute. You could add ground cumin and/or ground coriander to the meat layer. Substitute other dried fruits for the cranberries. Prunes stuffed with Stilton cheese instead of bacon or chorizo. And finally, don't be neurotic about ingredients and quantities. Take advantage of seasonal or on-offer ingredients. There is no added salt or pepper in this recipe. The cheese and bacon are both salty. Cook for three hours on a very low heat as above. Longer slower cooking is better at this stage allowing time for a pub visit. Cook for a final 30 minutes at gas mk 4, 160C, 320F or until the topping is brown and bubbly. The dish is huge and will stay hot for a long time. The pasta will soften and improve if you let the dish rest for up to 30 minutes. If the dish is too wet it's edible and tasty - you might need a spoon. If it's too dry the pasta will be tough and unpleasant. Half quantities and shorter cooking times work OK. This freezes well and cuts up neatly once cold.
For pancake batter add one tbsp oil to the mix.
Omit the mustard for sweet pancakes or recipes.
Add the egg to the dry ingredients and make a paste. Gradually loosen this by adding milk and stirring.
Chill the batter mix before use. The oiled cooking pan needs to be smoking hot when you pour the batter in.
|Plain flour||50 g||100 g|
|Mustard powder||1/2 tsp||1 tsp|
|Salt||to taste||to taste|
|Medium egg||1||1 or 2|
|Whole milk||100 to 150 ml||200 to 300 ml|
Scale this up as necessary.
Blend the sugar into the almost melted butter. Blend in the egg. Add the flour and mix well but stop once it's mixed.
Bake or, for something more like a soufflé, microwave but be careful not to overcook. Test after one minute by stabbing with a skewer. If it comes out dry, it's cooked.
|Caster sugar||60 g|
|Self raising flour||60 g|
Cream the sugar and eggs, add the ground almonds, fill the greased and floured case and bake.
|Ground Almonds||100 g||200 g||400 g|
|Sugar||100 g||200 g||400 g|
|Lemon Zest||1 Lemon + 1tbsp juice||2 Lemons + 2||4 Lemons + 4|
|Orange Zest (optional)||1 Orange||2 Oranges||4 Oranges|
Orange flower water,
Brandy, Almond extract
This makes nearly 7 kg of pickle so you'll need a lot of jars. It's OK to scale the recipe down.
When chopping, take care to avoid large areas of peel which cook into unsightly strands.
Chop or liquidise the tomatoes and chillies using some of the vinegar to loosen the mix.
Chop or liquidise the peeled onions with more of the vinegar.
Chop the apples.
If there are large pieces of ginger, chop them smaller.
Boil all the ingredients. There is a high risk of the mix burning onto the pan. Stir frequently and don't leave unattended.
It's ready once the volume has reduced and very little liquid separates when the mix is off the heat. The apple should have dissolved completely into the mix and the colour will be dark. If the pickling process is incomplete, the fruit might ferment. This could give you exploding pickle jars.
|Vinegar without spices||1600 g|
|Cooking apples||1200 g|
|Dry crystallised ginger||700 g|
|Chillies||Up to three Scotch bonnets OR a lot more milder ones|
Substitute some of the the apples for other fruits seasonally, such as cranberry at Christmas, apricot, in season or whatever is in surplus.
Crush the biscuits, almost to powder. Add the booze to the biscuits. For very soggy alcohol laden Christmas biscuits, use the full amount.
Slowly melt the butter. Add the treacle and drinking chocolate powder to the melted butter.
Add the crushed biscuits to the melted butter mixture and stir well. Flatten this mixture into a dish / dishes with a large area. Compress the mixture well. It should be a bit thicker than a biscuit.
Melt the dark eating chocolate and spread it over the biscuit mix. After spreading the melted chocolate, roughen the surface by stabbing it all over with a fork. This helps the chocolate layer to stick.
Allow it to cool and set. Before it becomes brittle, cut it up into slices. Freeze it.
|Digestive biscuits (McVitie's work best)||1000 g||400 g|
|Butter||400 g||160 g|
|70% dark chocolate||400 g||160 g|
|Drinking chocolate powder||160 g||64 g|
|Distilled booze (optional). Rum, brandy or try others.||100 to 400 ml||40 to 160 ml|
|Black treacle||60 g||24 g|
Pie crust might benefit from an egg wash or grated cheese on top.
|Self Raising Flour||125 g||100 g|
|Fat, Suet or Finely grated cheese||60, 60 or 90 g||50, 50 or 70 g|
|Salt, Pepper, Mustard powder, Herbs, Spices||To taste|
|Water||Make a wet dough. Don't kneed it.|
The evening before ...
Thoroughly mix the following but don't kneed much at all. Cover and leave the mix overnight. The next day there might be some fermentation bubbles. This is OK and might give a slight sourdough flavour. If you have some sourdough starter, try adding some. If you happen to be passing the mix, give it another stir. If you're in a hurry, proceed to step 2, skipping the overnight soak. The bread might rise a bit less.
|Seeded Flour (e.g. Hovis Granary) + Strong White Flour||500 g + 166 g = 666 g|
|Dried Skim Milk Powder||4 tbsp|
|Sugar / Treacle / Molasses||3 tsp|
Judgement day ...
|Strong White Flour||333 g|
|Yeast, Fast Action Dried||1 sachet|
|Oil (extra virgin olive or substitute other oils, melted cool fats, suet, lard, fried onion, fried bacon, fried garlic or herbs for various flavours).||6 tbsp|
|Seeds or nuts (optional), sunflower, sesame, poppy, oats, barley, chopped pumpkin, etc.|
Throw in the rest of the flour and the dried yeast. Kneed for at least five minutes adding the oil last, bit by bit. This helps to unstick the dough from the bowl.
Leave the dough to rise but not too long. If you are in a hurry you can skip this first rise. The bread will be good but will have a slightly less bready and more cake-like texture. As soon as the dough is rising strongly, knock it down with a few seconds of kneeding. Leaving the dough too long at the first rise, causes lifeless dense loaves or even bricks.
So far the entire process has taken place in the mixer bowl. Now divide the batch it into two large bread tins or more smaller ones. At this stage the dough can be covered with flour, oats or seeds or left as it is.
Let the dough rise again in the baking tins. Leaving the dough too long at this stage gives larger uneven bubbles and possible loaf collapse in the oven.
Cook for 30 minutes on gas mark 7 or 220 C fan. A skewer stabbed into the loaf centre should come out dry. Overcooked loaves are too dry. Undercooked loaves will be too soft or even soggy and raw. If you use several smaller baking tins, the cooking time will be shorter. You can make rolls. The cooking time is 10 to 12 minutes.
All ingredients should be at an ambient temperature around 22C. If it's cooler things take longer but work well. If it's a lot cooler, pre-warm the ingrediants. If it's hotter everytthing is faster and there is more risk of a loaf collapse. If it's a lot hotter, try to keep the mix cool.
I use a Kenwood Chef Major which copes with this amount of dough with spare capacity. Beware of similar machines, often more expensive, which are not rated for this batch size (1.7kg).
I line the baking tins with silicone cotton and the bread never sticks. Afterwards, the tins and fabric need to be dusted clean but not washed.