COOKING WITH TAN oe ee ‘ete yd SSCOOKING WITH Illustrations by Albert Uderzo Recipes by Marie-Christine Crabos ME RAVETTE BOOKSDear Asterix fan, | hope that this book will give you many hours of fun in the kitchen and at the table, where you will be able to astound your friends and family with your culinary expertise. Some of the ingredients are typically French and well worth searching out, so that you may obtain that true ‘Asterix’ taste in your cooking. Bon Appetit! Copyright © 1981 Les Editions Albert René/Goscinny-Uderzo Published with the authorization of Les Livres du Dragon d'Or. ‘This edition frst published in Great Britain by Ravette Books Limited 1992 ‘This book is sold subject tothe condition that it shall not, by way of trade or otherwise, be lent, resold, hired out or otherwise circulated without the publisher's prior consent in any form of binding or cover other than that in which this is published and without a similar condition including this Condition being imposed on the subsequent purchaser. Printed and bound in Italy for Ravette Books Limited, 3 Glenside Estate, Star Road, Partridge Green, Horsham, West Sussex RH13 8A, ‘An Egmont Company ISBN 1 85904.4555[ican r wair To TASTE ALL THESE GREAT RECIPES Snacks and Starters CHIEF'S ROQUEFORT MELBA TOAST. 8 ROMAN CANAPES. - aera toe = 10 LEGIONNARIES' CRAB SALAD ....... a , * 12 UNHYGIENIX’ CRISPY SARDINE SANDWICHES. 14 CHEESE DIP ALA PETITSUIX i es ci seeipietd 16 INFAMUS' EXOTIC SALAD. mana < | DRUID'S MARSHMALLOW SALAD........ rine SRE ay ane 20 ORINJADE’S AVOCADO STUFFED, TOMATOES a nto ase Main Courses GERGOVIAN MEAT BALLS. 24 GLADIATORS’ SKEWERED SHRIMPS. 26 IMPEDIMENTA’S CHICKEN DRUMSTICKS ...... = ones COMPANY'S CHEESE POTATO BAKE 30 FAMOUS HAMBURGERS, sae . 2 fs. "Oe DOGMATIX HOT DOGS: 34 CORSICAN SMOKED CHICKEN RISOTTO....... an Z 2 . 36 NORMAN SALMON SPAGHETTI. 38 Sweets THE BARD'S ROYAL BANANAS 2 40 OBELIX’'S NUTTY BROWNIES. - 42 VIRING'S ICECREANN CSAS oc scesnieonnrreannnninverrgenenererneetsmackesrbiaucerthennnannenmner eden 44 CLEOPATRA'S EXOTIC GATEAU 46 BELGIAN CHOCOLATE GATEAU 48 LOVER'S APPLE CRUMBLE 50 PIRATE'S DARK CHOCOLATE MOUSSE.......... 52 NEW WORLD PANCAKES. 54 WILD BOAR CHOCOLATE TRUFFLES, 56 Beverages CAESAR'S IMPERIAL COCKTAIL a orn suet aes CRISMUS BONUS’ MAGIC COCKTAIL........ 60re pao ceoerT jaa pa CHIEF’S ROQUEFORT _ | satsnenisisistn vs. MELBA TOAST dish. tla, fork, serving dish. Reheat oven: Gas 2(150°C) TLL CUT THE CHEESES YOU BRING THE ELBA TOASTS INGREDIENTS EA, / 8 Crisp bakes or 4 natural 50g of toasts Francais _—petits-suisses -Roquefort cheese 259 of 50g of shelled nuts softened butter black pepper or Cayenne pepper Put the Roquefort in the bowl and | | Add the 4 petits-suisses. mash with a fork. Grate the nuts and add to the Blend together. mixture. Mix well. Spread the Melba toast Place the toast on a baking tray Add black pepper or with the softened butter. Cover each slice with the Cayenne pepper totaste. || Be careful notto break them. |] Roquefort mixturePlace the baking (150°C) for appro: tray in the oven Gas 2 Take the tray out of the oven. Remove the toast x 15 minutes. and arrange them on a serving dish. (cmerarer WiLL THERE BE ENOUGH For, BOTH oF us?10 A ROMAN ORGY SN'T A ROMAN ORGY WITHOUT TIT-BITS: ROMAN CANAPES 6 slices of white bread INGREDIENTS =< 6 slices 2 tablespoons of vacuum packed mustard ‘cheddar cheese 24 water-cress 6red leaves radishes MAKES 24 CANAPES Preparation: 15 mins i ees kitchen knife, ‘spoon, a uttering knife, ‘aboard, a fiat plate, a sieve, kitchen paper, a tray or serving dish. 100g of softened butter Cut off all the crusts from ~~ With a spoon, mix together Butter the slices of bread with the butter and the mustard the butter mixture and cut the bread. ‘on the plate. into 4. ¥ FF Cut the slices of cheddar into Wash and drain the cress, 4 and place them onto wash the 6 radishes. Top and tail each radish and the 24 squares of bread. Dry them on kitchen paper. cut into 4 circles. yy@ Ca i { t Arrange the canapes on the tray or serving plate. On each canape, place a well-dried watercress leaf. fe) To finish, place a radish circle on each leaf. CALL THAT FooD? THEYRE MAD THESE ROMANS?ERVES 4 | reparation: 20 mins king: 15mins Cautpment: small saucepan Fatcnen knife, 2shalon Dow bowl, a salad bowl, colander. LEGIONNAIRES’ LEGIONNAR TES: FORM A CRAB: INGREDIENTS , Bora as zz eee 2ripe 1 lettuce avocedoes 0 @ & 1 grapefruit 2eggs 1 lemon 250g pot of mayonnaise = C» Xx < an4g Se When hard-boiled, remove In the pan, heat the water Gently place the eggs inthe |] the shells under cold running to boiling point. water and boil for 12 minutes. || _ water. Peel the grapefruit, remove the skins from the Segments |} Skin the avocadoes and and sprinkle with lemon and save the juice. remove the stones. juice. Cut the avocadoes into cubes 12Wash the lettuce and shake Gry. Put the lettuce in the Salad bowl. ‘Add the grapefruit segments (without juice) and the avocadoes. Chop the crab sticks into three and add to the salad, Decorate the salad bowl with the 2 sliced hard boiled eggs. Put the mayonnaise into a bowl and add the grapefruit juice. Mix well, and pour the mayonnaise over the salad just before serving.SERVES 4 Preparation: 15 mins Cooking: 10 mins Equipment medium-sized sauce fork, whisk, cup, knife. SARDINES ARE FOR EATING... bowl, tin opener, mixing pan, frying pan, UNHYGIENIX’ CRISPY SARDINE SANDWICHES INGREDIENTS fo { — = j SF GJ 4 level tbsp 1 tin sardines 400m! flour 100g grated inoil milk gruyere cheese 0m — st 1 tsp oil teg9 50g butter a salt pepper 8 slices of bread : Remove the bones and skin Open the tin of sardines. from the sardines and In the saucepan, gently heat Pour the oil into the bow. place in the bow. the milk. When the milk is hot, add the cheese and the flour. Beat with whisk. tee Break the egg into the cup, add salt and pepper and beat with a fork. Add the sardines and their oil, then remove from the heat.the pan. Mix well. Pour the beaten egg into Pour the mixture back into the bow to cool. Spread 4 slices of bread with the mixture and place the other 4 slices on top. In the frying pan, gently heat the butter with a little oil so that it does not burn. Fry the crispy sardine sandwiches for 5 minutes on each side. Serve hot.CHEESE DIP ALA PETITSUIX GA INGREDIENTS ¢ % ty acauliflower a bunch of radishes array bundle of carrots 6 natural petits-suisses $ oe ‘ ey @S 2 tablespoons: [eats red wine vinegar gi fF \ ing Soong i IT'S RUDE TO SLOBBER OVER YOuR Foop, celery 100g Roquefort i pepper salt Separate the cauliflower florets and rinse. Peel and wash the carrots. Cut them into pencii-thin strips. Trim off the leaves and ends of the celery sticks. Wash and cut each stick into three widthwise. Add: double cream, petits- Top and tail the radishes keeping 2.cms of greenery. Wash them well. Ina bowl, mash the Roquetort with a fork. suisses, vinegar and pepper. Mix well.é —~ ee — | = Ss al — Place the dip in the middle of the Taste the dip serving dish. Arrange the vegetables Help yourself to Add salt if necessary. around it. vegetables and dip in! VERY GOOT, UT A BIT HEAVY ON THE CHEESE, wo THATS HOW THE BIG CHEESE Likes TT!INFAMUS EXOTIC SALAD , INGREDIENTS fe Ls ssmalltin of hearts of palm Sree UE 4 tomatoes eipe avocadoes: iF. 100g black olives. or raisins ERVES 4 reparation: 20 mins No Sooke. chen tie chop Beard, serving dish 3125s" ‘opener IT'S EXOTIC SALAD ToDay, A RECIPE 1 BROUGHT BACK FROM ONE OF MY AFRICAN CAMPAIGNS, Slice the tomatoes and arrange around the edge ofthe serving dish. Set aside 2 whole hearts of palm, Slice up the others. Decorate the centre of the dish with the whole and the sliced hearts of palm. cm Cut the avocadoes into four. Immediately sprinkle with Remove the skins and the lemon juice to stop them Peel the grapefruit. Remove stones, going black. the skin from each segment. 18Place the grapefruit and the avocadoes between the Garnish with olives. If you do not tomatoes and the like olives, use raisins soaked Just before serving, pour hearts of palm. in hot water until swollen. vinaigrette over the salad. WELL (VE HAD MY CHANCES, JOIN THE LEGION AND SEE THE WORLD, INFAMUS, YOU'RE FAMOUS FOR YOUR FABULOUS FOREIGN20 DRUID'S MARSHMALLOW SALAD 12 marshmallows ad . sa ([M) ‘mayonnaise double cream and pepper ' vewhite cabbage eo wo INGREDIENTS 3slices of tinned pineapple SERVES 4 ration: 3 ronan: chen tie BOM cd to peeler ing board, pot choppt fad bowl large sal Remove any yellow outer leaves of the cabbage and rinse. Cut the cabbage into fine strips. Wash the green pepper. 4 Cut the green pepper into rings and remove any seeds. Peel the carrots with the peeler and cut them into thin strips. Drain the pineapple slices then chop them into cubes. 19 ins No cooking:Just before serving, add the Ina bowl, mix the lemon juice, |] Putthe vegetables, dressing and mix well. Season double cream and marshmallows and agai, ifnecessary with mayonnaise. Season to taste. pineapple in the salad bowl. || salt and pepper. ARE YOU GOING TO LET ME MAKE THis SALAD OR NOTZ22 ORINJADE 1S EXPECTING us FOR DINNER, SHE'S PREPARED HER SPECIALITY, ORINJADE’S AVOCADO STUFFED TOMATOES BB & o B ripe but firm medium tomatoes: SERVES4 Preparation: 15 ming jing req) ee apment kitchen knife, fork, colander, teaspoon, bow, chopping board, grater. serving dish. INGREDIENTS 2 ripe medium avocadoes lemon Cut lids off the tomatoes. Reserve them. Spoon out the tomato flesh. Salt lightly inside the tomatoes and place upside down in acolander. 1smallonion salt 2 tablespoons mayonnaise F j j “4 Halve the avocadoes. Remove skins and stones. Place in a bowl. 4 Mash the avocadoes with a fork and cover with squeezed lemon juice. Wash the green pepper, slice itthen chop it into small cubes. Peel the onion and chop it up as finely as possible» a” > i) | hee Add the green pepper, the Fill the tomato shells. Replace or, if you have one, onion and mayonnaise to lids. Serve on a bed of use a grater. the mashed avocado. Mix. lettuce. T'D ADvocaTE YOUR AVOCADO STUFFED TOMATOES TO ANYONE ORTNIADE!24 GERGOVIAN MEAT BALLS Equipment: measuring jus: draining spoo™ ess, fork serving dish. garlic pr Varge pot, INGREDIENTS THE SHECKET OF THIGH RECHIPE iSH iN is : THE PARSHLEY, & Ces boca? 500g minced 500g frozenpeas _ 60g fresh beef orpetits pois. breadcrumbs = 3 e be | 2 cloves one teaspoon 2 tablespoons garlic nutmeg parsley c = f ee tegg salt__pepper 200ml water 50m oil we i k a / Put the minced beef into the bowl Inthe large bowl, soak the breadcrumbs Add the breadcrumbs to the minced beef. Break an egg into the bow. in hot water. Squeeze out by hand. Add the parsley, the nutmeg, salt and pepper. Ab SNe 8 Crush garlic cloves or with a garlic press, squeeze the 2 Cloves of garlic onto the mixture. Mix all the ingredients together with your hand or with a fork.Make the meatballs by rolling the mince between your palms. Do not make them too big wi Pour the 200ml of water and the 50m| il into a pan. Bring to the boil. Plunge the meatballs one by one into the pan using a draining spoon. SS my Lower the heat. Simmer for 30 mins. ‘Add the frozen peas and cook for a further 10 mins. Drain and arrange on a serving dish. AsHeRTx, TSH SHUPER AND iT'SH SHLIMMING! SHENSHATIONALGLADIATOR'S SKEWERED SHRIMPS INGREDIENTS 6009 large frozen 2onions 50g pine 50g flaked 50g uncooked shrimps kemels almonds raisins 300g as longgrain 1 chicken 2 tbsp 100m! salt rice stock cube honey oil pepper Push the shrimps onto the 4 skewers, place on a gratin Peel the onions; cut into two m eases ; Put the remaining oil and the onions in the pan. and mix. 26 water (450g). dish. Rub some oil over them. then chop finely. Cook gently. ; SF BAS Risin era i ‘a = : pp « ; | we we wy f When the onions are When the rice is transparent, transparent, add the rice add 11 times its weight in Add the stock cube and honey. Cook gently, stirring often.Se "53 pee ah Seas £ After 10 minutes add the pine kernels, almonds, raisins, salt and pepper. tied Cook a further 10 mins. Taste. Ifthe rice is tender, stop cooking. Turn off the heat. Le ato} C50 ees Meanwhile, put the dish of shrimps under a hot grill, or in the oven at Gas 8. (230°C). 2 Grill the shrimps 5 minutes each side; or 10 minutes each side in the oven. frost Arrange the rice in the serving dish and put the skewers on top. =F" i Ss Variation The shrimps can be cooked ina frying pan with 2 tablespoons olive oil and 2 crushed garlic cloves. Tu SKEWER THEM! THEM WITH MY SHRIMPNET} i TLL WALLOP ‘LL BOX THEIR EARS! COME ON! CUT THE CHIT~CHAT! TM HERE FORA10 mins Cooking: 1 hour Fegipments Chopping boar kehen ke, tablespoon, 2 evenproot dishes, 1 pal (or a microwave dish) 1 vegetable dish. Preheat oven: Gas 4 (180°C) IMPEDIMENTA’S CHICKEN OF COURSE, MY POSITION OF INGREDIENTS IMPORTANCE GIVES ME 4 A CERTAIN AUTHORITY. French 8 thin slices. 4 Chicken drumsticks Muir smoked bacon ‘Db 200g ‘salt and pepper 2onions > double cream ee le.) SS alarge tin of alarge packet petits pois of plain potato crisps L_ On the chopping Cover the bottom of Spread each drumstick Peel and halve board, cut them the oven dish with the |] with a tablespoon of the onions. into rings. onion rings. French mustard. ‘Season with salt and pepper. Place the drumsticks on the Put the dish into a Wrap 2 slices of bacon onions. Cover them with pre-heated oven, Gas 4 around each drumstick. double cream. (180°C) for 1 hour. 23>4@ aq 7 After 45 minutes, gently heat the petits pois ina When the chicken is cooked, heat the pan for 15 minutes (or 6 minutes in a microwave crisps in the second dish for 5 minutes oven), in a moderate oven - Gas 2 (150°C). TMPEDIMENTA, YOU SHOULD BE PROUD TO BE THE WiFE OF THE UNDISPUTED CHIEF OF THE VILLAGE, To BE THE FiksT LADY TO BASK IN MY REFLECTED GLORY... STOP KABBITING ON AND HELP ME PLUCK THIS CHICKEN YOu OLD GOAT}dish 2 Preheat oven 6 der, nt gemindawreet aoc) 30 TVE SPENT THE WHOLE DAY 8009 potatoes. COMPANY’S CHEESE POTATO BAKE INGREDIENTS ke 1 litre 400g milk. double cream Peel the potatoes with the peeler and rinse. Cut into slices 2mm thick and place into the pan. Zoloves Ya teaspoon of 509 garlic grated nutmeg butter ( £ salt pepper € a qos ‘Add the cold milk, salt and pepper to the potatoes. Heat. Remove from the heat before the milk boils over. Drain the potatoes. S Halve the cloves of garlic. Rub them over the bottom and the sides of the dish. Arrange the potato slices in layers in the dish.Mix nutmeg into the double cream, Season with salt and pepper. Pour over the potatoes. Dot with flakes of butter to help with the browning. Put into the oven Gas 4 (180°C) for + hour. Ifthe potatoes brown too quickly, cover the dish with aluminium foil. ws NOW HERE 7 AM SPUD BASHING!ii 2onions 1tsp 509 groundnut butter oil * " g salt’ pepper FAMOUS HAMBURGERS INGREDIENTS I> 600g lean 1 tablespoon minced beet Worcester sauce 4hamburger buns S |AMBURGERS (i ARES reins Coon: 77 a ‘ knife, i 2 Kitchen t Eaulemeny ge otra Pa ct spatula. your HAMBURGERS ARE FAMOUS METALLURGTX) WHAT'S YOUR SECRETZ With the knife, peel and halve the onions. Place them on a board, flat side down. Cut them into 4 lengthwise. Now slice them crosswise into small pieces. Put the minced beef into the large bowl. Add the onions and Worcester sauce . . salt and pepper. Mix well with (clean) hands and divide into 4 balls. aed In the frying pan, melt the butter with the oil over moderate heat.peas Place the meat balls in frying || Cook for about 5 minutes Put the hamburgers in the pan and gently flatten with each side over a moderate halved buns and serve the spatula. heat. immediately. QUITE SIMPLE ASIERTX, 1 PREPARE THEM WITH MY GOLDEN SICKLE! Vatmen Earring board, MY wooden p00, WHATLL iT BE? IT'S ON THE House! ‘Large sauceP™ panini DOGMATIX’ HOT 10 mins ing: an, Kitchen knife OGS eee Gee” ) age? Coane” i one 4 frankturter french stick sausages 2 onions ‘ei 4 tbsps French a mustard Heat water in a pot large enough to hold the frankiurters. Pre-heat the oven to Gas 1 (140°C) Peel the onions and halve them lengthwise. Then chop each half into fine slivers. Put both oil and onions into the frying pan, cover and cook gently for 10 minutes. Stir occasionally. Cut the bread into four. Split open on one side.; } La fe) gs 1 Warm the bread in the oven. When the water boils, put the sausages in to cook. After 10 mins. take the bread out of the oven. fh When the sausages have cooked for 10 mins, take them out of the water. Arrange the cooked onion inside the pieces of bread. Add the sausages. Spread each sausage with mustard. Voila! Dogmatix Hot Dogs. ANYONE: TOUCHING MY DOG WiLL BE Dog MEAT!30 mins' Cooking: 20 ee para at: Chopping board, Kitchen Ke} Eau cponopeon, measut IS serving dish CORSICAN SMOKED CHICKEN RISOTTO CHICKENS a) Ve) @ Rey 1 small tin 4 chicken stock cube YeET2 tomato puree 2 onions ad a salt and pepper 100mloil 300g American 70g grated a long grain rice _gruyere cheese ft @ 1 teaspoon mixed herbs 4 small smoked chicken or 500g smoked ham Chop into tiny pieces by slicing Peel and halve the Place them flat side down on || crosswise. Put into the pot with the onions lengthwise. the board. Slice thinly. oil. es Remove the chicken skin. Remove ‘the meat from the bones and cut the meat into little pieces. Over a moderate heat, cook the Pour 300g rice into If using ham cut into small onions in the pot for 2 minutes. a measuring jug squares. Add the rice.~ Stir the rice until it has absorbed the oil and begun to brown. In a measuring jug, measure a quantity of water equal to one and a halt times the volume of rice. (450g) » es Pour the water into the pot. ‘Add the stock cube and the tomato puree. Stir. Lower the heat. e = > a? a ’ PTxY] After 10 minutes, add the chicken or the ham, the mixed herbs, a pinch of salt and a little pepper. wi we Cook a further 10 minutes stirring often to prevent it from sticking to the pan aoe Check if the rice is cooked. ‘Add the grated cheese. Stir and transfer into the serving dish HANG ON! HAVEN'T LIT THE FIRE AND 7'VE STILL GOT TO CATCH THE CHICKENS!SERVES 4 Preparation:15 wuipment: Eau bowen 4 plates. 4 tablespoons double cream mins Cooking: 10-12 mins ‘Large pot, chopping board, ife, wooden Spoon NORMAN SPAGHETTI SALMON INGREDIENTS a 100g grated 1 tablespoon oil parmesan salt, cheese pepper HERES Your SPAGHEITE ON - S\N TS Ly —ACSS iS boil, Add oil and a pinch Bring a pot of water to the Remove the salmon slices from the packet and place on aboard. Cut into strips then into small pieces. of salt. Rees Put the spaghetti into the boiling water. Stir well. Cook for 10-12 minutes. Test the spaghetti to see if itis cooked. Drain in a colander over the sink. Sone we Put the pot back on the heat Gently melt the butter. Add the spaghettiRa ag 2 and the chopped salmon Mix well. Add the pieces. Add pepper. Mix. double cream. Remove from heat Serve the spaghetti straight onto the plates accompanied by a bowl of parmesan cheese AND WE WANT OUR SALMON WITH iT.40 SERVES 4 ion: Rrepararacesso eS xitchen paper whisk, tablesP0O! 40 mins No Cooking colander, Knife, Dow! Joon, ice cream SCOOP. acrosol of cream THE BARD'S ROYAL BANANAS INGREDIENTS fe Hoag ss 2509 strawberries 4 punnet of 4 tablespoons raspberries redourrant jelly valle of vanilla ice cream a, i he 4 fan-shaped waters AS LONG 4S HES EATING HE CAN'T SING! Peel the bananas and cut into two lengthwise. ee Leg aa? Put some jelly on each banana. Take scoops out of the ice cream using an ice cream scoop or a tablespoon. Arrange two balls of ice cream in the middle of each plate. Shake the aerosol and decorate. Add a wafer. Serve immediately belore the ice cream melts, NOW THAT 7'VE FINISHED, TLL SING You A Little SOMETHING!42 Ss 6 BROWNIE! ; MAKES 16 BF ns ooking: 20-25 ins Shan savoopen. rater Fyingpan. Me eae whisk chen ke OBELIX’S NUTTY eS BROWNIES ra inn ving ; sore oven: Gas 4 (180°C) INGREDIENTS TLL guST EAT A FEW AKES,,, WITH PERHAPS 4 LITTLE SOMETHING LB 100g 2 1509 fs chocolate eggs sugar plain (65% cocoa) flour 125g butter 1009 salt and 25g to shelled butter tin Saas ? 2 ue “ew Make abain-marie || Break the chocolate into squares. Put Stand the saucepan in the by heating waterin || them into a saucepan with frying pan of boiling water. a frying pan. 125g of butter. Keep stirring. z\ OO, 9 / ZA atl When the mixture is Put the flour, sugar melted, turn off the ‘and eggs into the Add a pinch of salt and |] On the board, chop the heat. bowl. beat with a whisk. nuts with a knife. aiea ‘Add the nuts and the Butter the tin, holding the butter Pour the mixture into the tin melted chocolate to the with the small piece of aluminium | | Put into pre-heated oven mixture in the bowl. foil Gas 4 (180°C) After 20 mins check the cake. The top ‘Take the cake out of the oven. Leave to cool in should not be shiny. A knife put into the tin. Cut into squares and place on a plate. the centre of the cake should come The brownies can be served with vanilla ice out moist. cream. A BOAR By TOUTATiS!VIKING'S ICE CREAM DREAMS INGREDIENTS Yelitre strawberry ice cream aerosol of cream 1 packet of ‘mini meringues 2509 strawberries OOE 6 tablespoons of redcurrant jelly MAKES 41Cl Preparation! colander, je cream S000P. e CREAM CUPS 0 mins min gS oop GlaS5eS: ‘aucepan, whisk kitchen knife, ICEBERG DEAD AHEAD! Put the four glasses in the refrigerator so that they are quite cold. Put the 6 tablespoons of tedcurrant jelly and the same amount of water in the pan. Heat and blend with a whisk. Cool the mixture, whisking occasionally. z wc sin tal Wash and drain the strawberries before removing their stalks. In each glass, put 4 strawberries, (cut up the largest ones). Add 2 or 3 mini meringues. Scoop out the ice cream and place 2 balls in each glass.we we $ Pour the cooled redeurrant Shake the aerosol. Top Decorate with remaining jelly over the ice cream. each glass with cream. strawberries and meringues. BY ODIN, iT'S AN cE CREAM CUP) PULL HARD AWAY VIKINGS OR We'll BE HOLED!THANK YOU FOR SERVICES RENDERED) TAKE THIS GATEAU Fir FoR A QUEEN AND CUT IT INT, Ain of CLEOPATRA’S EXOTIC GATEAU 10 pineapple slices in syrup 100g plain flour 4 tablespoons golden syrup ‘tablespoon 1009 Baking granulated powder ‘sugar mixing Dow. Pre-heat oven: 1g: 30 mins Jaucepans, ate. nisk, serving plat 10 Gas 4 (180°C) pinch of salt Put the 4 tablespoons Using the spoon, spread the of golden syrup into the golden syrup over the base cake tin and up the sides of the tin Open the tin of pineapple. Drain in the colander over a saucepan and keep the juice. Halve al the slices bar one. Arrange them around the edge of the tin, Place the whole slice in the middle. Put the sugar, flour, baking powder and salt into a bowl. In the other saucepan, gently melt the butter (or in a bowl, cook for 1 minute in a microwave oven)‘Add the 3 eggs one by one to the ‘sugar and flour mixture; then add the melted butter. Whisk until the mixture is creamy. Pour into the cake tin. Bake on middle shelf of oven Gas 4 (180°C) After 30 minutes take the gateau out of the oven and tip out onto a plate. Gently heat the reserved pineapple juice in the saucepan for 10 minutes. Pour the juice over the gateau. Allow to rest. Serve the gateau warm or cold CUT INTO WELL. 7 HAVE CUT iT INTO THREE! GREEDY GUTS: 47VES 12 : SERVES, 20 ins Cooking: 90s Equipment: 2 bowls, 2 saucepans, ‘2 whisks, measuring jug, Scales, Sieve, mixing bowl, electric whisk, 2 cake tins 24 om diameter, frying Pan, ‘ving plate, spatula, Sreneat oven. Gas 4 (180°C) GATEAU INGREDIENTS BELGIAN CHOCOLATE SPECIALITY - BELGIAN _GATEAU. FOLLOW ME MY FRIENDS. COME AND TASTE MY THERE ARE ONLY A FEW Slices LEFT - = SS | 300g 3009 125g 100g unsweetened plain flour castorsugar butter cocoa eS crx i E ES fe, I 200g 4009 desiccated 200m! live yogurt Coconut hot water I a => 1 teaspoon 1 teaspoon 1 teaspoon povidered vanilla bicarbonate of soda salt /y yell oS i oo SS 4 2009 plain 200g aerosol of 2eggs Chocolate double cream cream ENOUGH FOR A JUST, NACI aed Ina bowl, whisk together the Gently melt the butter in a saucepan or in a bowl, cook for one minute in a microwave oven. cocoa and very hot water. Allow to cool. In amixing bowl, cream together the butter and sugar using a whisk. Separate the eggs. Place the whites in a bow! and add the 2 yolks to the mixture in the mixing bowl. Whisk well. Add the cocoa liquid, the sieved flour, the salt, the vanilla, the bicarbonate of soda and the yogurt. Mix well Beat the egg whites till stiff ... . fold gently into the chocolate mixture so as not to break down the air bubbles. Butter 2 cake tins. Divide the mixture between them. Putin oven, Gas 4 (180°C) for 30 minutes When cooked remove from ‘oven and allow to cool. wr] Sy Melt the plain chocolate in a saucepan standing in a hot water- filled frying pan. Away from the heat, add the double cream. Tip out one cake onto the serving plate. Spread with v4 of the chocolate cream, sprinkle with coconut, Zz Zz EE “> a S Tip the second cake onto the first. With a spatula, cover the top and sides with the remaining chocolate cream. Refrigerate. Just before serving, decorate with aerosol whipped cream. een NOT A BAD LITLE SNACK, HEY SON?50 5 golden delicious apples 2209 INGREDIENTS 1 punnet of raspberries LE i LOVER’S APPLE CRUMBLE 50g raisins or 150g soft margarine > } Ifusing raisins, soak them in a bow! of hot water. Put the flour and brown sugar into the mixing bow. Add the margarine cut into three pieces. With a knife in each hand . .. ...Cutthe margarine into the flour until it has the consistency of breadcrumbs. 26 Peel the 5 apples. Quarter and core them. ww 2tablespoons —_1 tablespoon salt hot water instant coffee granules THE COCOA: ~, . a oe sine Sz Break the chocolate Dissolve the coffee granules in Heat some water in a frying pan into the saucepan. Add || a cup with two tablespoons of to make a bain-marie. the butter. hot water. SF Pour the coffee over the chocolate and stand the Stir until itis creamy. |] Separate the eggs, putting the whites saucepan in the water-filled || Allow to cool ina bowl. Stir the yolks into the frying pan. for 10 minutes. saucepan one at a time. 52Pour the chocolate into the ‘Add a pinch of salt to the serving bow! and, bit by bit, |] Gently fold the egg whites into egg whites and whisk into add the egg whites with the chocolate. Refrigerate stiff peaks. a spatula. for 2 hours. WHAT 4 GALL! CHOCOLATE SAILORS! RUNNING INTO EH, CAPN!54 THESE NEW WORLD PANCAKES, NEW WORLD PANCAKES INGREDIENTS A { ig (| ene 2tablespoons i bakingpowder able syrup a SS Li ; 500g peteeepoon 2 tablespoons ate, —_vanllaessence pees MAKES 18 PANCAKES Preparation: 15 mins Resting time: 2 hours Cooking: 30 mins Equipment: 2 mixing bowls, whisk, strainer, kitchen paper. Someatick pan Zocm in diamoter or smaller, ladle, spatula. ee ( Putthe flour and eggs into a bow! and whisk together. Whisking all the time, trickle in the milk. Ye teaspoon salitre butter for salt milk the pan \ ‘Add the sugar, baking powder, salt and vanilla. Pass the batter through a strainer to remove any lumps. Leave to rest for 2 hours. azet Using some kitchen paper, butter the pan. Heat over a moderate flame. RLee Carefully pour about 12 a ladle of batter into the pan to make a thickish pancake, 12 cms in diameter.When the upper surface is dry |] Cook the other side for 2 and full of holes, turn over minutes. Lift the edge to check with a spatula. ifitis ready. Pour maple syrup over the pancake and eat immediately. A LIBERATING EXPERIENCE! La Be eeWILD BOAR CHOCOLATE TRUFFLES INGREDIENTS 400g tin 20g sweetened butter condensed milk one packet 40 paper chocolate cases for vermicelli sweets Preparation: BUT NO 2 tablespoons drinking chocolate MAKES 40 TR n, 2 Wide pi seralide plates, 7 LOVE TRUFFLES, \UFFLES 30 mins Cooking Mediumesiser in 20 mins saucepan, ing tray, IT CHOCOLATE Put the butter, the milk and the drinking chocolate into the saucepan. Heat gently, stirring with a wooden spoon until the mixture is smooth. The mixture is ready when the chocolate lifts away from the edge of the pan with a spoon. 56 > Pour the mixture into a dish and allow to cool. Remove a spoonful of the chocolate mixture . . and roll between your palms to form a small ballIn the other dish, roll the balls in the vermicelli so that they are well covered, Place the truffles into the paper cases and serve onatray. T LIKE BOARS, TRUFFLES AND CHOCOLATE...58 TT FoR CAESAR: CAESAR’S IMPERIAL COCKTAIL NOW THis iS A DRINK MAKES 4 LARGE GLASSES chopping board. 2 glasses (400m!) 1 glass of (200m!) 1 glass (200ml) ranges” \Sesopejuce’ faerie 3 tablespoons torange &: syrup of grenadine “A asjases 00) eine el J = 2 tablespoons castor sugar Pour the orange juice, pineapple juice and grapefruit juice into the jug. Add the syrup of grenadine Squeeze the ¥ lemon and and whisk. put the juice in a saucer. Put the sugar into the other saucer, Take a glass, dip the rim into the lemon’ . then into the sugar. juice... INGREDIENTSFrost the other 3 glasses in the same way. Allow to dry. On the chopping board, cut 4 large slices from the middle of the orange. With the knife, slit each slice from the middle to the edge. ‘Add the sparkling water to jug and mix well the Pour the cocktail into the 4 glasses. Add ice cubes. Decorate each glass with a slice of orange. TLL LET CLEOPATRA TASTE GOOD NOSE! SOME, SHES GOT A 5960 MAKES 4 LARGE cee fF mi: 10 mins Preparer on ro Ce peaucers, 4 large glasses ‘whisk, chopping board CRISMUS BONUS’ MAGIC COCKTAIL Kitchen Knife. INGREDIENTS AEE! HEE! WITH THE MAGIC COCKTAIL T\ fae f PINCHED FROM THE J j k Gecaas hin 2gle (400ml) (400m) ti N 1 lasses Im 1 ym) tin or CAESARS SEAT! Fink grapetrut 2 lasses of juice lemon soda (gini) —_—_ — ee 200m! ‘syrup of citron @D 1 lemon 4 ice cubes ® yn Pour the syrup of citron, the Squeeze half the lemon and pour the grapefruit and the pineapple Wash the lemon juice into a saucer. Keep the juice into the jug. Whisk. under hot water. other half WO |, «| .«

le bad] J Put the two tablespoons of sugar into the other ‘Take each glass in tum and dip the rims You now have saucer. into the lemon juice, then into the sugar. frosted glasses.Cut 4 slices from the other lemon half. Make a sii in Pour the cocktail into the 4 glasses. Add each slice from the middle Add the soda tothe || an ice cube to each and decorate tothe edge. jug and mix. with a lemon slice. TLL NEED MORE THAN A MAGIC COCKTAIL! ITS ENOUGH TO MAKE YOUR HAIR CURL!2 SS Weeue Join the Asterix characters in this delightful recipe book and cook up a whole host of mouthwatering dishes, from tasty toasties to exotic gateaux. An easy to follow, fully illustrated, step-by-step guide to discovering a variety of delicious sweet and savoury dishes under the watchful eye of Asterix & Co. Uda e353