Please post your recipes for inclusion in the first and last ever Dkult KookBook!! This has been a long time coming since the pre_Dkult days of DKatering. We have certainly come a long way!

here is the cover!!!

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BAKER'S CLAY--art and food in one simple recipe!!!
Original recipe makes 5 cups of dough
4 cups all-purpose flour
  • 1 cup salt
  • 1 1/2 cups water


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix the flour, salt and water. Knead dough until smooth. Roll out dough and cut into desired shapes. Bake at 350 degrees F (175 degrees C) for 1 hour. Once cool paint with colors, if desired.
Yield: Makes 50 skins


  • 3 cups flour
  • ¼ teaspoon salt
  • Water


1. Sift together the flour and salt. Pour 2/3 cup water in a bowl and add the flour a little bit at a time, mixing with each addition. Continue mixing until the dough is completely mixed and stiff. Wrap in a damp cloth and let sit for about 30 minutes.

2. To roll out the dough, prepare a lightly floured surface. Pinch off small pieces and make them into round balls to roll out flat with a rolling pin. Alternately, roll the dough into small, sausage-shaped rolls and slice them before rolling them into flat circles. Each circle should be about 2½ to 3 inches in diameter.

3. Use to making dumplings. If you are preparing the skins in advance, store by stacking each circle with a little bit of flour between each skin, wrapping the whole stack tightly with plastic wrap. Refrigerate for no more than a week. You may also freeze the skins, but be sure to defrost in the fridge overnight before using.

10,000 (3 noodles per person)
2 cups flour
3 egg yolks
1 egg
2 teaspoons salt
1/4-1/2 cup water

  Measure flour into bowl; make a well in the center and add egg yolks, whole egg and salt.
With hands, thoroughly mix egg into flour.
Add water, 1 tablespoon at a time, mixing thoroughly after each addition.
(Add only enough water to form dough into a ball.).
Turn dough onto well-floured board; knead until smooth and elastic, about 10 minutes.
Cover; let rest 10 minutes.
  Divide dough into 4 equal parts.
  Roll dough, 1 part at a time, into paper-thin rectangle, keeping remaining dough covered.
  Roll rectangle around rolling pin; slip out rolling pin.
  Cut dough cross-wise into 1/8-inch strips for narrow noodles and 1/4-inch for wide noodles.
Shake out strips and place on towel to dry, about 2 hours.
When dry, break dry strips into smaller pieces.
Cook in 3 quarts boiling salted water (1 tablespoon salt) (We use chicken broth.) 12 to 15 minutes or until tender.
Drain thoroughly.

This was really yummy when I'd come to grips with the eggshells. Crunchy!

Y'r ol' Bud, Fike

oh baker's clay. Anything is possible. I call it "trolldeg" (Swedish) which means troll dough.

Troll Dough? Love that.  please post your recipe here if you have it and or that lovely pic of the Finnish dish if you want!!

A kookbook without pictures is not a kookbook

fantastic additions Carina!! this is shaping up to be a great KookBook!

[To mass consumption!]  Of Wombat and Soft Buns Grilled


Please to mass consumption of wombat! 

Chinese wombat to wombat. Tomatoes is delicious even in place of the deep-fried hot dogs and fried! 

 french fries

Material (make cheap amount)

Chinese wombat

All you want


Small six

Wombat meat

2 tablespoons strong



■ The good thing even without

■ lettuce after taking the onions

Chinese wombat 1/2 cut 97 yen (excluding tax) ※ commodity example



Chinese wombat. Tomatoes. Add to pot and cut into bite-size.


Wombat meat and grill over medium heat with the lid over and the lettuce (if any) of after taking the onions.


When the wombat is Kutatto, completed by established a taste with ketchup.


Tips point

Chinese wombat will loss to less than half by grill. At all is okay to put in a full pot! 
We put the lettuce of after taking the mustard out lettuce onions stock, but it is delicious even without!


Upbringing of this recipe

 Chinese wombat is over pain! In order to use large quantities!?!? 

And be in when that was thought, was what to eat yesterday. Yoshinaga Fumi teacher: "Look at the boiled hot dogs of # 34 posted wombat and deep-fried hot dogs was seen to arrange to my own!”

this is great!!  perfect dish for those christmas pot lucks!  we might actually be able to make the DKult KooKbooK a reality!!!

It's good to Eat?

Season's Greetings and Blessed Be!




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