Cooks Corner


Cook’s Corner – a place for all of you budding young chefs to try cooking your favourite Runescape dishes with ingredients, lists and instructions provided.

WARNING! Food preparation involves the use of sharp blades (perhaps even hatchets!) and either a range or an open fire. Blades are sharp and fire is hot, so make sure you have either an adult or the Wise Old Man to supervise you.


Last month saw all you budding young chefs cooking simple recipes such as bread. This month I hope we can bring your skills up to the next level. Runescape cookery has many foreign influences, so I thought this month we could cook some dishes from my Great-Uncle Luigi’s home country of Italy. Italian cooking brings the best and freshest ingredients together to make fine, simple cuisine. This month's dish will be something almost all of you have eaten, but few will have made fresh. Follow this recipe and I will save you 10 dollars a week at your local outlet. I talk of course of pizza, the most versatile food of Italy.

To make two pizza bases.

Ingredients

250-300ml tepid water (lukewarm water)
550g strong white flour, plus extra for dusting (make sure you get strong or bread-making flour)
1 tbsp dried yeast
1 tsp salt
1 tsp sugar
3 tbsp extra virgin olive oil

(tsp – teaspoon, tbsp = tablespoon. Tablespoons are the bigger ones)

Method



  1. Pour half of the water into a bowl; add the yeast, sugar and 2tbsp of olive oil.
  2. Sift (shake through a sieve) the flour and salt into a bowl.
  3. Make a well in the middle of your flour (can be done by pressing with knuckle.)
  4. Pour your yeast mix into the well and gradually work in the flour with your hands until you start to feel a dry dough, then add the remaining water bit by bit until you have a dough that leaves the sides of the bowl clean. Do not add too much water!
  5. Place dough onto a well-floured surface and kneed with your hands for ten minutes. To kneed dough make your hands into fists and press into dough with pressure; rolling your fists around the dough and turning and folding the dough over.
  6. Place dough into a clean, oiled bowl and cover with cling film; leave in a warm place for thirty minutes.
  7. Remove dough (which should have almost doubled in size) and kneed again for 10 minutes on a floured surface.
  8. Split dough into two or three pieces, depending on how much you have, roll into pizza base shapes about 2-4cm thick and place on oiled baking trays.


There is your normal pizza base, and now it is up to you what you want to put on it. Whilst you put your toppings on the pizzas, preheat your oven to 180 degrees (Celsius) or 350 (Fahrenheit) to let them warm up. Below are a few ideas of Pizza Toppings and richboi0’s special pizza.

Pizza Toppings

  • Always start with either a tomato sauce or puree or, for some recipes, a barbecue sauce.
  • Next you want to add your cheese; try mozzarella, cheddar or a combination of both.
  • Toppings can be meats like pepperoni, chicken, beef, pork, bacon or even sausage. Fish toppings that work well are tuna, anchovies and prawn/shrimp. For vegetables I would suggest corn, peppers, hot peppers, olives, mushrooms (Ok they are fungi) tomato slices or even some fruit such as pineapple.


Chef's Choice

Personally, I would start with a tomato base and some mozzarella cheese, then add tuna, corn, prawns and olives for a true feast from the sea; however the choices are endless!

Thank you for cooking with Richboi0, I hope that at least some of you try these recipes. Anyone who PM’s me with a picture of your food will get a mention in next month's Cook's Corner!

BON APETITE

Written By: Chef Richboi0
Edited By: dr henry
Coded By: Gamestar