Recipe of the Week: As brought to you by Cooking Travians

[birdlvr]

Hi All! We decided to start with the recipe that started the club, Buttermilk Brownies. This recipe is provided by birdlvr. I mentioned them in a chat one day and got multiple requests for the recipe. Now, it is a favorite of many. I hope you all enjoy them.

Buttermilk Brownies Preheat oven to 350 degrees F

2 cups flour (reg. enriched)
2 cups sugar
1 tsp baking soda
1/4 tsp salt
1 cup butter
1 cup water
1/3 cup unsweetened cocoa powder (I use dark cocoa powder)
2 eggs
1/2 cup buttermilk
1 1/2 tsp vanilla extract

Glaze

1/4 cup butter
3 tbls buttermilk
3 tbls unsweetened cocoa powder
2 1/4 cups sifted powdered sugar
1/4 tsp vanilla extract
3/4 cups coarsely chopped pecans (optional)

In a large mixing bowl, combine flour, sugar, baking soda and salt. Set aside.

In a medium saucepan, combine the 1 cup butter, water, and 1/3 cup cocoa powder. Bringe mixture just to boiling, stirring constantly. Remove from heat. Add the chocolate mixture to the dry ingredients and beat with an electric mixer on medium speed till thoroughly combined. Add eggs, the 1/2 cup buttermilk and the 1 1/2 tsp. vanilla. Beat for 1 minute. (batter will be thin)

Pour into a greased and floured 10 x 13 baking pan. Bake at 350 degrees F for about 35 min, or till a toothpick inserted near the center comes out clean.

Meanwhile, in a medium saucepan, combine the 1/4 cup butter, 3 tbls cocoa powder, and 3 tbls buttermilk. Bring to boiling. Remove from heat. Add powdered sugar and the 1/2 tsp. vanilla. Beat till smooth. Stir in chopped pecans (if you are using them). Pour warm frosting over the warm brownies, spreading evenly. Cool in pan.

This is a cake brownie. Is great with vanilla ice cream!

[Susann]

This is new feature of the TE, brought to you by the cooking club, Cooking Travians. Happy eating!

[Akasha]

My mom wont let me play with the oven

[Avenging Angel]

yesssss !!!!! now i have the recipe ... i'm looking for a girl to bake me the brownies

[Hampton]

Cooking Travians? Ive been Cooking Travians for ages,they taste best with apples sauce.

[Penguin Martha]

Hampty, you come out of your closet?
Yeah, I bet for a nice freshly caught Travi you do.

[Penguin Martha]

Anyway, bird....yum yum yum yum yum!!
Gonna have to take this recipe to Africa where there are no brownie mixes in a box!

[Drache]

Yay!!! Here we go again WEEK II

ROASTED RATATOUILLE

Roasting the Ratatouille, instead of stove top cooking it,
preserves the shape of the veggies and makes the final
presentation a lot nicer.

This is really a simple, peasant dish. But is chock full of flavor.
Don't be shy on the herbs and get creative about it When making this, i use whatever herbs i've got handy, and lots of it. The original recipe is a starting point really. lol I usually use fresh herbs from the garden, but if using dry herbs, remember to adjust the amounts

It's a bit of chopping but assembling the dish is a snap.

Ingredients:

14 oz (420g) canned tomatoes - chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon sugar
4 cloves garlic — minced
1 tablespoon finely chopped fresh parsley
1/2 teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion — thinly sliced and separated into rings
2 red peppers — cut into strips
1 green pepper — cut into strips
2 zucchini (courgette) — cut into half-inch rounds
1/2 eggplant (aubergine) — cut into 1-inch cubes

Preparation:

PREHEAT oven to 350F/180C.

MIX together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.
I sometimes add a lot of fresh herbs in here, depending
on what I have available in the garden.

OIL a baking dish with 2 tablespoons of the olive oil.

START by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, zucchini and eggplant.
When pressed for time, i just toss all the veggies
together and alternate layers with the sauce.

SPOON a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer.

REPEAT the process to make 4 layers.

COVER and bake for 1 hour, then uncover and bake for a further 15 minutes.


For more recipes, visit Cooking Travians and join the club

[Hampton]

Mmmm,Roast rat,nice

[birdlvr]

New Week, New Recipe! This one comes from Martha Smith. Hope you all like spicy

Shrimp Etouffe' from Martha Smith
1 medium onion, finely chopped Serves 4-6
2 scallions,finely chopped
3-4 cloves of garlic, minced
1/4 cup celery, finely chopped
1/2 cup butter
2 tablespoons flour
2 1/2 cup water
1 10ounce can of tomato puree'
2 Bay leaves
1 tablespoon Worcestershire Sauce
4 drops of Tabasco Sauce (chili pepper sauce)
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon whole thyme leaves, crushed
1/8 teaspoon pepper
1 pound medium shrimp, peeled and deveined.
In large skillet, saute' onion, scallions, garlic and celery in butter until tender. Stir in flour and cook until slightly browned. Do not burn. Add water, tomato puree', Bay leaves, sauces and seasonings. Simmer, uncovered for 25 minutes, stirring occasionally. Add shrimp and cook 15 minutes longer.
Serve over rice.
If you use Basmati rice, start cooking it just before you start to cook the Etouffe'
This is an old Louisiana Cajun dish and it is fabulous.