A CELEBRITY cookbook comprising recipes submitted by famous Sheffield faces and restaurants has been produced by two enterprising schoolgirls.
Nicole Vasey and Michelle Village, pupils at Sheffield High School in Broomhill, created the book as part of The Big Challenge, a young enterprise competition which encourages students to create businesses and learn new skills from a £25 start-up grant.
And the 14-year-olds managed to secure entries from Sheffield heptathlete and Olympic gold medal prospect Jessica Ennis, Rotherham wheelchair basketball player Kevin Hayes, City of Sheffield diver Monique Gladding and former middle-distance runner Peter Elliott, from Rawmarsh.
Nicole, of Rotherham, said: “We are really pleased so many people have become involved with our book and given us their recipes.
“As it is an Olympic year, we are honoured that people like Jessica Ennis have taken the time out of their busy training schedules. Her favourite food is a mushroom pancake, which is a yummy recipe!
“The Big Challenge has been great to be involved with and we have really enjoyed learning new business skills. We were all given £25 to start our business and hopefully we will have made a profit by selling our book.
“We hope people will enjoy making the recipes from the book and eating their healthy dishes.”
Leading Sheffield eateries Ice cream farm Our Cow Molly, of Dungworth, restaurant Silversmith’s, of Arundel Street, and chocolate boutique Cocoa Wonderland and Italian restaurant Nonna’s, both of Ecclesall Road, have also contributed to the book.
They have all shared their favourite recipes or signature dishes, which include roasted fillet of seabass, Thai green curry and black forest gateau hot chocolate.
Michelle, from Broomhill, said: “We really enjoyed putting the book together and designing our website page.
“It has given us a great insight into the world of business and I am sure we will continue to use these skills in the future.”
“We hope people will enjoy making the recipes from the book and eating their healthy dishes!”
Nicole and Michelle’s book is available, priced £5, from www.recipebookonline.co.uk
For the filling:
n Eight (or however many you want) mushrooms
n 1/4 (or however much you want) onion maybe add cheese or spring onion
n Add whatever else you want to make it tastier
For the pancakes:
n 4oz (100g) plain flour
n Pinch of salt
n Two medium-size eggs
n 1/2 pint (8fl oz) milk
n Oil for cooking
To make the pancakes:
1 Put the flour and salt into a mixing bowl and break the eggs in to it. Whisk the mixture.
2 Add the milk, gradually whisking in between additions until you have a batter mix BUT the mixture doesn’t contain any of the filling.
3 Heat a frying pan on medium heat and add a couple of drops of oil. Once you have heated the pan for a short while, add the batter mix so it covers the bottom of the pan.
4 Give the batter about 30 seconds or until you see the very top layer of the mixture going solid and then lift the side up to make sure the bottom of the pancake is golden brown (make sure it does not stick to the pan).
5 Place the pancake on a plate while you make the filling. To make the mushroom filling, cut the mushrooms into quarters and chop the onion finely. Put it into a frying pan with the onions and a bit of oil as well.
6 Add your filling to the pancake that you made earlier and also put in whatever else you want. Maybe season with salt and pepper.