How to make cowboy coffee

How to make cowboy coffee

This is one of the easiest ways of brewing coffee, using the decoction method of extraction, where water is boiled with the coffee grounds in a pot for a few minutes to make a crude brew. It is ideally suited to camping or backpacking, because a small grinder is compact enough to carry with you and there is no need to measure the coffee accurately. In the worst-case scenario, you can buy freshly roasted beans and coarsely grind coffee before you leave home.

How to make cowboy coffee
Small burr grinder, measuring spoon, large mug, pot, heat source, timer, coffee cups, water, freshly roasted coffee beans
1 Grind your coffee beans coarsely using the burr grinder.
2 Measure out 2 tablespoons of ground coffee per large mug of cold water (220 g / just under 1 cup). Pour the measured water into the pot.
3 Bring the water to a boil over a heat source. Remove and let stand for 30 to 60 seconds to lower the temperature slightly.
4 Add the Coffee to the hot water, stirring to wet the grounds.
5 Let the pot stand for 2 minutes, then stir again and let stand for another 2 minutes. Cover the pot to retain the heat.
6 The grounds should have sunk to the bottom of the pot, so without disturbing the water too much, carefully pour the coffee into cups. If any grounds transfer, let the coffee sit in the cups for 30 seconds or so to let them settle to the bottom

Here is step by step:

How to make cowboy coffee step 1

how to make cowboy coffee step 3

how to make cowboy coffee step 4

How to make cowboy coffee step 6

How to make Won Ton Soup

Won Ton Soup

Won Ton Soup

The name won ton means swallowing a cloud, and the wonton floating in this popular soup are thought to resemble clouds. This recipe for Won ton Soup serves 4.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


18 – 24 won ton wrappers

Filling: 1/2 pound boneless lean pork, chopped finely

1 tablespoon soy sauce

1 tablespoon oyster sauce a few drops sesame oil

1 teaspoon sherry

1/2 teaspoon sugar

1 green onion, finely minced 1 teaspoon cornstarch

2 dashes of white pepper Other: Water for boiling won tons 4 1/2 – 5 cups chicken stock green onion, thinly sliced, as desired a few drops sesame oil (optional)


Combine all the filling ingredients in a bowl, mixing well. Lay one won ton skin in front of you. Cover the remaining won ton skins with a damp towel to keep them from drying out.

Won Tom soup

Filling the won tons: Moisten all the edges of the won ton wrapper with water. Place a heaping teaspoon of won ton filling in the center.   Fold the won ton wrapper in half lengthwise, making sure the ends meet. Press down firmly on the ends to seal. Use thumbs to push down on the edges of the filling to center it. Keeping thumbs in place, fold over the won ton wrapper one more time. Push the corners up and hold in place between your thumb and index finger. Wet the corners with your fingers. Bring the two ends together so that they overlap. Press to seal. The finished product should resemble a nurse’s cap. Repeat with remaining won tons. Alternate method: Place the teaspoon of filling in the middle of the wrapper and twist to seal. The final result should resemble a money bag or drawstring purse.   Boiling the won tons: Bring a large pot of water to a boil. Add the won tons, making sure there is enough room for them to move about freely. Let the won tons boil for 5 – 8 minutes, until they rise to the top and the filling is cooked through. Remove from the pot with a slotted spoon.

Won Tom Soup

To make the soup: bring the chicken stock to a boil. Add the won tons and bring the soup back to a boil. Add the green onion, remove the pot from the heat and add the sesame oil, stirring. Ladle into soup bowls, allowing 6 won tons per person


How to make Turkish Coffee

This traditional method of brewing coffee using decoction produces a rich, dark, strong cup. Domestic blade and burr grinders are rarely able to grind the coffee finely enough, but if you are unable to find a specialty Turkish grinder, grind the coffee as finely as your grinder can manage.
Ibrik (Turkish coffeepot), digital scale with metric readings, Turkish Coffee cup, heat source, spoon, Turkish hand coffee grinder, water, freshly roasted coffee beans, sugar (optional)
1 Place the coffeepot on the scale and tare or set to zero. Measure out the water you need by filling your Turkish coffee cup with cold water and then pour it into the pot. The water should just reach the neck of the pot so, if necessary, add more water to make a little extra coffee, but make sure that the water does not rise above the water line marked on the inside of your pot. Make note of the total weight of the water.
2 Place the pot on the heat source and heat the water until warm.
3 Measure out your coffee, using slightly more than with a French press (see here)—start with a ratio of 8 grams (about 5 teaspoons) of coffee per 100 grams (scant ½ cup) of water. Adjust to more or less coffee if you like your drink stronger or weaker, but note that the Turkish coffee method produces a relatively strong brew.
4 Grind the coffee to a fine powder using the Turkish hand grinder.
5 Place your coffee grounds on top of the water but do not stir them in. If you are adding sugar, add it on top now.
6 Heat the pot over low heat, and after a few minutes you will notice the coffee foaming up the neck of the pot. Take hold of the handle and remove the pot from the heat source, letting the foam subside.
7 Once the foam has subsided, repeat step 6. You can then repeat one or two times, or stop at this point; try your coffee at different stages of the process to determine your preference. If you like, you can stir the coffee each time it subsides; again, you can try your coffee both ways and compare

8 Most of the coffee will have fallen to the bottom of the pot at this stage. Distribute the coffee evenly by pouring a little into each cup in turn and then returning to the first cup and repeating until each is filled.
9 Wait for a few minutes for the foam and coffee to settle before you drink

Here is step by step

How to make Turkish CoffeeHow to make Turkish CoffeeHow to make turkish coffee

How to make turkish coffee

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How to make: Holland Park hotpot

Lancashire hotpot is a classic all-in-one dish in which meat chops and their bones flavour vegetables and gravy under a crowning layer of crisping potatoes. We’ve poshed it up slightly to make this ‘Holland Park’ version. It uses meaty chops cut from the shoulder (you get 4–5 from a block-end shoulder joint). Unlike standard chops, these are for slow-cooking, not frying. Chump chops (from the rump) are also delicious in this dish. We’ve included pearl spelt, which adds a certain silkiness, or you can use traditional pearl barley instead. We’ve also added some pickled walnuts for extra flavour, but these are not essential.

 Serves 4–5
2½ tablespoons beef dripping, olive oil or vegetable oil
1 large onion, sliced
1½ tablespoons plain flour
4–5 lamb shoulder chops or large chump chops (about 1kg/2lb in total)
700g (1lb 6oz) potatoes, peeled and finely sliced
2 bay leaves
25g (1oz) pearl spelt or barley
2 large carrots, cut into large chunks
3 pickled walnuts, each cut into 6 pieces (optional)
500ml (17fl oz) lamb or chicken stock
1 tablespoon redcurrant jelly
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/Gas Mark 7. Heat 1 tablespoon of the dripping or oil in a large frying pan. When hot, soften the onion in it over a medium-low heat (about 10 minutes). Meanwhile, season the flour and dust the chops with it.

Transfer the onion to a plate and set aside. Add another ½ tablespoon dripping or oil to the pan, turn up the heat and brown the chops on both sides. This is best done in batches so the pan doesn’t become overcrowded and lose heat.

Put another ½ tablespoon dripping or oil into a 25-cm (10-in) flameproof casserole dish and heat briefly to spread the fat around the bottom of the dish. Cover with half the potatoes. Season with salt and pepper. Spread the onion over the surface and add the bay leaves. Arrange the browned chops on top and sprinkle with the pearl spelt or barley. Tuck the carrots and walnuts (if using) in amongst the chops. Arrange the remaining potatoes over the top.

Holland Park hotpot

Heat up the stock, add the redcurrant jelly and stir until melted. Add the Worcestershire sauce, then pour the gravy over the hotpot. Dot the surface with the remaining ½ tablespoon dripping or brush with the olive oil and season with salt and pepper

Place the hotpot, uncovered, in the oven for 20 minutes, then lower the heat to 160°C/325°F/Gas Mark 3, cover and cook for 2 hours, or until the meat is tender. Serve with seasonal greens.

Holland hotpot