Dinner With Rover (Sample)

Share breakfast, dinner or lunch with your canine friend Delicious, healthy recipes for you and your dog

Tried and tested by Rambo and his friends

Save money by cooking good dog food in bulk Full of fun and flavour

A truly unique recipe book!

D i n n e r w i t h Rover

£9.99 UK • $19.95 US

Helena Paton-Ayre is an art historian, graphic designer, and experimental chef.

This, her second book, came about as a result of her rescued dog Rambo’s hysterical excitement when she cooked treats for him, and the book’s depth increased when she read the chemical contents list of commercial dog food, and decided not to feed it to her best friend any more.

Helena – who was born in Split, Dalmatia – lives in what could be described as Baja Canada, in Vancouver, surrounded by mountains and cooled in the summer by Pacific breezes. Her husband and recipe taster, Iain, is an author and photographer who contributed pictures and stories in return for treats and having his ears scratched.

The origin of Dinner with Rover was an earlier book idea, 101 Dalmatian Recipes, which everybody believed was about food for dogs: Helena thought that a dog food recipe book was a good idea, and in any case, nobody knows where Dalmatia is.

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Sharing consciously healthy food with family and friends is very important: now you can include your canine friends without poisoning them.

This book is not a bowl of dry pellets: it’s practical, interesting and fun, and features over forty recipes full of colour, flavour and goodness, personally taste-tested by Rambo and his pals.

Mouth-watering colour photos of these delicious dishes are accompanied by anecdotes and funny tales about our faithful companions.

The more serious side of the book warns against those foods that you should not feed to your dog, and takes a good look at dubious commercial dog ’food,’ how it’s produced, and what goes into it.

Veterinary expertise ensures that all of the recipes contain the very finest ingredients that you can feed to your best friend.

Waggyebook.indd 1

16/8/10 14:06:15

The dinner gong

Grilled veggie burgers Serves 6 3 tbsp light vegetable oil 260g (9oz) canned lentils 260g (9oz) cooked brown rice 60g (2oz) finely chopped walnuts 100g (31⁄2oz) smooth peanut butter 2 free-range eggs 45g (11⁄2oz) breadcrumbs 4 tbsp finally chopped parsley 6 bread rolls 3 tomatoes, sliced 1 ⁄2 tsp salt 6 green lettuce leaves Mayonnaise and ketchup

Mix together 1 tbsp canola oil, lentils, brown rice, walnuts, peanut butter, eggs, breadcrumbs, salt and pepper and parsley, and, with the back of a spoon, blend well.

Put the mixture into a bowl and shape into 6 thick burgers. Refrigerate for half an hour or longer.

Meanwhile, warm a grill or grill pan on a medium heat and brush with a little oil. Grill the burgers, turning once, until heated through and browned nicely on both sides.

When the burgers are almost done, lightly toast the bread rolls. Place each burger on the bottom half of a bread roll, top with sliced tomatoes and lettuce leaves, and cover with the other half of the roll. Use pickles, onion, mayonnaise, ketchup or any sauce of your choice to serve to people, but not to dogs. If you don’t want the burgers to vanish in one gulp, cut them into small pieces before serving to your dogs.

“... if you don’t want the burgers to vanish in one gulp ...”

42

The Dinner Gong

43

Fishcakes Serves 6 400g (16oz) fish fillets (salmon, cod, halibut) 200g (7oz) potato, peeled and sliced 20g (3⁄4oz) olive oil 1 free-range egg, beaten 1 tbsp lemon juice 1 ⁄2 tsp salt 1 tsp parsley, chopped finely 2 tsp mustard powder 1 clove garlic, crushed Wholegrain breadcrumbs A little flour & a beaten, free-range egg for breadcrumbing A drizzle of vegetable oil Cook the fish fillets in a steamer, or a metal colander over a pan of simmering water for 5 minutes.

Boil the potatoes until soft, then mash well, adding the olive oil. Let cool.

Flake the fish flesh, and discard the skin.

Add the flaked fish to the mashed potatoes together with the whisked egg, lemon juice, parsley, mustard powder, garlic and salt, and mix thoroughly.

Divide the mixture into 6 portions, and, using the flour, work them into fishcake shapes. Dip each into flour, tip off the excess, then dip first into beaten egg and finally the breadcrumbs. Shallow fry on each side until crisp and golden (about 5 minutes).

An alternative method if you’re pushed for time, or don’t want to fry is to skip the breadcrumbing process and bake the fishcakes, drizzled with a little oil, in a preheated oven for 15 minutes at 200°C (400°F), or until crispy and golden.

56

The dinner gong

57

Easter Eggy Garlic Bread Easter Eggy Garlic Bread makes dog fleas as sick as chocolate does dogs, but we’re not concerned about flea welfare. Easter usually also marks the beginning of flea season, so it’s an excellent time to bump up Rover’s natural flea protection.

Serves six+ 400g (14oz) bread flour 100g (31⁄2oz) wholewheat flour 1 tbsp brown sugar 1 tsp salt 1 tbsp active dry yeast 100ml (31⁄2fl oz) lukewarm milk 2 eggs, free-range 4 tbsp olive oil 4 cloves garlic, crushed 1 ⁄2 tsp dried rosemary, crushed 1 ⁄4 tsp dried thyme, crushed 1 ⁄8 tsp dried basil, crushed 6 free-range eggs, soft boiled (still in their shells) 1 tsp honey 1 tsp ice water Mix together the flour, sugar, salt, and yeast in a bowl. Gradually add the warm milk, eggs and olive oil, mixing with your hand or a wooden spoon. Add garlic, dried herbs and more flour as needed to make a dough ball.

Turn out onto a floured surface and knead for a while until the dough is soft, elastic and smooth (about 10 minutes).

Place the dough ball in a big, oiled bowl and leave in a warm place for 30-45 minutes.

Preheat the oven to 180°C (350°F).

Deflate the dough and place onto a lightly floured kitchen surface. Split dough into two equal parts and roll out each half until about 36 inches long and 11⁄2 inches wide. Braid two rolls loosely together and seal ends, forming a ring. Very carefully transfer the dough ring onto an oiled backing sheet and place the soft boiled eggs in-between the braids. (Don’t use hard-boiled eggs as they will turn bluish-black around the yolk when baked.)

Cover loosely with a damp towel and let rise in a warm place until doubled in size; about 45 minutes to an hour. Brush the top with the mixture of honey and ice water, and bake in the preheated oven for 50 to 55 minutes, or until golden brown.

90

Ho! Ho! Ho!

91

Share breakfast, dinner or lunch with your canine friend Delicious, healthy recipes for you and your dog

Tried and tested by Rambo and his friends

Save money by cooking good dog food in bulk Full of fun and flavour

A truly unique recipe book!

D i n n e r w i t h Rover

£9.99 UK • $19.95 US

Helena Paton-Ayre is an art historian, graphic designer, and experimental chef.

This, her second book, came about as a result of her rescued dog Rambo’s hysterical excitement when she cooked treats for him, and the book’s depth increased when she read the chemical contents list of commercial dog food, and decided not to feed it to her best friend any more.

Helena – who was born in Split, Dalmatia – lives in what could be described as Baja Canada, in Vancouver, surrounded by mountains and cooled in the summer by Pacific breezes. Her husband and recipe taster, Iain, is an author and photographer who contributed pictures and stories in return for treats and having his ears scratched.

The origin of Dinner with Rover was an earlier book idea, 101 Dalmatian Recipes, which everybody believed was about food for dogs: Helena thought that a dog food recipe book was a good idea, and in any case, nobody knows where Dalmatia is.

More from Hubble and Hattie:

D og R elax relaxed dogs

©

relaxed owners

ISBN 978-1-845843-13-7

Sabina Pilguj

978-1-845843-22-9

WWW.HUBBLEANDHATTIE.COM HH4333DogRelaxFntPanJude.indd 1

01/09/2010 09:54

WWW.HUBBLEANDHATTIE.COM

9 781845 843137

Helena Paton-Ayre

978-1-845843-33-5

Sharing consciously healthy food with family and friends is very important: now you can include your canine friends without poisoning them.

This book is not a bowl of dry pellets: it’s practical, interesting and fun, and features over forty recipes full of colour, flavour and goodness, personally taste-tested by Rambo and his pals.

Mouth-watering colour photos of these delicious dishes are accompanied by anecdotes and funny tales about our faithful companions.

The more serious side of the book warns against those foods that you should not feed to your dog, and takes a good look at dubious commercial dog ’food,’ how it’s produced, and what goes into it.

Veterinary expertise ensures that all of the recipes contain the very finest ingredients that you can feed to your best friend.