12K Artist Recipes: The 12k Kitchen!

[kesh]

Is cooking art? Yes.... damn right it is!

I want to start off a new post regarding an essential part of life as a 12k artist.... FOOD 

This is the breakfast I long for when I am away or simply run out of this homemade healthy start to my day. It is a slow energy release dish that keeps me fairly full all day but doesn't feel too heavy after filling up on a bowl full. Breakfast is a priority meal and this is a quick and delicious fix if you simply don't have time to cook or spend ages preparing a meal in the morning.

12k Museli

This is the recipe for about 20/25 servings if you mix it all and store it in an air tight container (but not No.12- the fresh berries and/or fruit):

1. 150-200g of rolled oats
2. 75-100g of barley flakes, rye or add extra rolled oats)
   *mix and bake 1+2 at 180C (350F) until golden (stir half way through roasting and do not burn) then allow to cool.
3. 75-100g sesame seeds
4. 100-125g flaked almonds (or simply smash up whole almonds)
   *mix and bake 3+4 for 3-5 minutes (stir 2-3 times) then allow to cool.
5. 75g pumpkin seeds
6. 75g sunflower seeds
7. 75g wheatgerm
8. 75g cashew nuts (roasted for 3 minutes, let to cool and cracked)
9. 75-100g walnut half's cracked
10. 150-200g sultanas (I use Australian but choose any that you prefer)
11. 150g dried apricots (or other dried fruit)
12. Sprinkle on fresh berries (I prefer raspberries, blueberries or strawberries.... but choose your own), fresh fruit or coconut to finish.

Mix it all together (once the four roasted ingredients have cooled down), pour on ice-cold milk and enjoy!

All ingredients can be slightly adjusted according to taste. It's easy and all ingredients should be available from health food stores and even supermarkets.

I look forward to reading other 12k artists dishes on here as I know some of you enjoy really good food and cooking!

Enjoy.

Simon Scott.

*Fen lunch/dinner fact of the day: An eel fisherman called Peter Carter from the Fens told me that when cooking pike always pick the smaller and younger fish and pan fry the fillet in a little butter. The muddy taste that it has a reputation for is absent and it is delicious and nutritious.

[wajobu]

Yummy...cooking: kitchen chemistry.

[Le Berger]

that's one very healthy breakfast you have there, reminds me when I was apple picking, this the type of stuff we'd do for breakfast.

my approach to cooking: use what feels right and transform in ways that feel right. probably not that different from music after all...


I'll post back with specifics when I do a specific meal, I <3 food threads!

[kesh]

that's one very healthy breakfast you have there, reminds me when I was apple picking, this the type of stuff we'd do for breakfast.

my approach to cooking: use what feels right and transform in ways that feel right. probably not that different from music after all...


I'll post back with specifics when I do a specific meal, I <3 food threads!

Yeah, it'll be great to see what other 12k forum users are creating in kitchens all over the globe! Over here we have more than our fair share of unhealthy but tasty breakfasts, such as bacon, sausage, fried bread and eggs (the English breakfast), black pudding (pigs blood boiled with oats and spices) and cakes so I wanted to provide an alternative. Of course muesli isn't British (it is Swiss) but who cares ;-)

You said "use what feels right and transform in ways that feel right. probably not that different from music after all" and I agree completely! I like using technology such as pedals or software in ways that produce nice/interesting results that come from examining the limitations and combining sounds/settings that aren't in the manual. In cooking I think it is the same... both trial and error. Of course trying these things live can be risky.... as can be improvising with food when a bunch of family or friends come over for a meal!

[taylordeupree]

awesome simon, great thread.

myself, i love cooking. i'm the cook of the house and to me cooking, brewing, cocktail making... so many similarities to making music.

i'll post some recipes here in the near future.. right now i'm off to get some shrimp for some spanish shrimp croquettes with smoked paprika and apple aioli.

yum

[jonny]

This is a great idea and I love cooking.  I thought I would share something that I've been making.

Recently, I got a Vitamix blender, which is really powerful, so if you don't have one, you could make this with a food processor/regular blender.  I've been making this everyday for the past week and I feel amazing.  In the past I haven't eaten enough fruits and vegetables and I've been changing my diet.  This is just called my "green drink":

1 cucumber (peeled and chopped)
Juice from 1 1/2 lemons
2 apples (chop into smaller pieces)
1 head of brocolli
1 1/2 cups of water (you can add some ice cubes too)
2 carrots (chopped into smaller pieces)
3 handfuls of spinach

To make it, you put all the ingredients into the Vitamix except for the spinach and blend them well.  After that, you add the handfuls of spinach and blend them too.  This makes a little more than 2 servings.  I've been having this for breakfast or lunch.  Enjoy!

[kesh]

Taylor.... " right now i'm off to get some shrimp for some spanish shrimp croquettes with smoked paprika and apple aioli. Yum"

Yum indeed. That sounds amazing! We've just finished a brown rice pilau with shiitake mushrooms ( cloves, ginger, chilli, pepper, cinnamon and garlic), spinach dal and a nice pint of tribute (Cornish ale with a backdrop of grapefruit) for the chef :-)

Enjoy your time in the kitchen.

[kesh]

This is a great idea and I love cooking.  I thought I would share something that I've been making.
This is just called my "green drink":

1 cucumber (peeled and chopped)
Juice from 1 1/2 lemons
2 apples (chop into smaller pieces)
1 head of brocolli
1 1/2 cups of water (you can add some ice cubes too)
2 carrots (chopped into smaller pieces)
3 handfuls of spinach

To make it, you put all the ingredients into the Vitamix except for the spinach and blend them well.  After that, you add the handfuls of spinach and blend them too.  This makes a little more than 2 servings.  I've been having this for breakfast or lunch.  Enjoy!

Jonny this sounds great and thanks for sharing it. I will try your green drink for sure

[taylordeupree]

oh yeah.. i've got here the Official 12k Juice recipe... there's even a story behind it.

a few years ago when i went to australia i landed in brisbane and met lawrence english for the first time. he picked me up at the airport and then had to drop me off in some small section of town for a couple hours while he had to deal with a real estate sale/buy or something like that with his wife. so, here i was, fresh off a 22 hour flight in a town i've never been to, wandering around residential streets. on the strip of stores was a juice bar... being tired and hungry i thought a nice fresh juice would do me some good. i ordered one and it was the greatest thing i had ever tasted and will never forget the moment! i've been making it at home ever since. it's really quite simple:

green apple / celery / ginger / lime

in a juicer, combine:

2 green apples
3 stalks of celery
a few pieces of fresh ginger
the juice of one lime


it works on so many different levels. refreshing, invigorating, sweet.

of course, the above amounts can totally be changed around. each fruit plays a bit of a role. the apple provides sweetness (though, the green apple (called "granny smith" here in the states) is really the best because it's tartness works well with the lime)... the ginger provides a bite.. the lime your sourness and the celery a subtle freshness.

you can't go wrong with any combination of the above.

it has since become the official 12k juice drink for all the right reasons!

[kesh]

i've got here the Official 12k Juice recipe... there's even a story behind it.

green apple / celery / ginger / lime

in a juicer, combine:

2 green apples
3 stalks of celery
a few pieces of fresh ginger
the juice of one lime


it works on so many different levels. refreshing, invigorating, sweet.

of course, the above amounts can totally be changed around. each fruit plays a bit of a role. the apple provides sweetness (though, the green apple (called "granny smith" here in the states) is really the best because it's tartness works well with the lime)... the ginger provides a bite.. the lime your sourness and the celery a subtle freshness.

you can't go wrong with any combination of the above.

it has since become the official 12k juice drink for all the right reasons!

The official 12k juice drink:

It sounds great and so simple....and the story (22 hour flight....sheeeeet...) makes the anticipation of trying this beverage rather special.

We get Granny Smiths here too... so off I will trot to the shops to get me those goodies to combine and enjoy!

[Le Berger]

Burritos. Leaving this as a reminder. Burritos.

[darren mcclure]

nice thread!  as it's bbq weather here, i thought i'd share my favourite marinade for steak.  i'm always tweaking this, but here is my current standard.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup worcestershire sauce
3-4 tablespoons dried basil
1 1/2 tablespoons dried parsley
1 tablespoon black pepper
at least 3 cloves finely chopped garlic (more the merrier)
a few splashes of tabasco

this always gets the thumbs up at bbqs when doing steak pieces, but i've also tried it with full steaks done in the pan and it works just as well.

[taylordeupree]

i was in the mood this evening for a tequila cocktail that included rosemary... so i googled it and found something.. made it.. and it's incredibly tasty. i i modified it a little, notes below.

 the recipe goes something like this:


muddle in a shaker:
6 thin slices of cucumber
one ample sprig of rosemary
3/4 shot glass of fresh lime juice
1/2 shot glass simple syrup

then add:
2 shot glasses of silver tequila (i used Espelon)
ice

shake and strain into glass with ice, add a dash of tonic water on top


i did modify it... i strained it into a martini glass with no ice. then, i opened the shaker and scooped out some of the cucumber pulp and pieces so they floated in the glass. i did not add the tonic water and i garnished with a sprig of rosemary

drinking it right now and will post a photo of it in a second!

[mac]

here's a recipe for a soup i make quite often every fall.

chop coarsely:
- one onion
- two cloves of garlic
- four rather big tomatoes - i use raspberry tomatoes
- one red bell pepper
- four carrots
spread them on a baking tray, sprinkle with olive oil (about 2-3 tablespoons), coarse salt and black pepper. put the tray in the oven and roast for about 40minutes in 200*C/380*F.
Make some vegetable stock - a bit over half a liter. When the vegetables are ready, put them in a pot with the stock, pour some stock on the baking tray and scrape the rests of the vegetables, pour it back in the pot.
Add some turmeric - just a tip of a teaspoon - when too much, it'll change the taste dramatically. You can also season with hot paprika if it's cold outside. Then blend it really good until it's thick and creamy. Serve hot with fresh rye  bread. Some Parmesan and fresh, chopped basil leaves won't hurt. And a wheat beer.

[kesh]

Baked peaches with amaretto and orange juice.

Slice one peach per person in half and remove the stone.
Combine crushed (wrap in a tea-towel and bash) amaretto biscuits with salted butter and fill the center of each peach.
Place peach halves in a lightly buttered oven proof dish and heat your oven up to 180 C
Add fresh orange juice to the dish so the peaches steam when cooking.
Bake for 15-20 minutes (depending on how many you are baking).
Serve hot with double or whipped cream, ice cream or yoghurt (don't forget to pour over that pinkish orange juice).

Simon Scott.