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    Star Wars Cookbooks and Salt and Pepper Squid

    many mini wookie cookies & one mad Star Wars fan


    Off the shelf

    baking book reviews

    Bringing you food from a galaxy far, far away today with 'Wookie Cookies and other galactic recipes: A Star Wars Cookbook' and 'The Star Wars Cookbook 2 - Darth Malt and More Galactic Recipes' 

    Both these books are loads of fun and make perfect gifts for Star Wars fans from 4 to 40! Both books are hard bound spiral books with laminated pages. 

    spiral bound, the food is photographed with accompanying star wars toy figures

    To you and me this might look like a standard cinnamon choc chip cookie, but Star Wars fans will tell you "NO!!" it's a "WOOKIE COOKIE!!"

    Nearly all the recipes in the book are standard servicable recipes for pasta, soup, brownies, shakes, cookies and the like renamed with a Star Wars theme. There is Darth Maul Dip (stencilled with the enclosed Darth Maul stencil), Anikin's Apple Crisp, Jedi Juice Pops and some even take Star Wars shapes like TIE Fighter Ties. 

    TIE Fighter Ties page 45 'Wookie Cookies and other galactic recipes'

    book one comes with metallic stickers to label your food gifts

    book two comes with a Darth Maul hard plastic stencil

    Of course you will now need something to eat your Star Wars cooking with, apparently Star Wars chopsticks, (oops sorry that should be "chop saber's") can be used with everything including cookies ;)

    the tops of Darth Vader and Luke Skywalker chopsticks

    Red Darth Vader blue Luke Skywalker Chop Saber's (chopsticks) also available in Darth Maul, Yoda and Mace Windu from Think Geek. 

    According to my step-son Dan (pictured at top) these cookbooks are a "must have" for any Star Wars fan... so are the chopsticks, and lets face it I think we could throw any Stars Wars merchandise here and a Star Wars fan is going to list it as a "must have" ;)

    Books from Amazon...


    And now on to the totally unrelated post of Salt and Pepper Squid..... 

      salt and pepper squid


    Well, there is was an upside to blackouts we have been experiencing with the storms, I had to cook up what was in the freezer over the weekend so we got to eat lots of delicious foods!! Of course we will all have to fast for 4 days to "pay for" the over indulgence, but hey we got to eat salt and pepper squid!  

    There is many, many versions of salt and pepper squid available... this is ours;

    I had squid tubes in the freezer, but fresh is always better so if you can get your hands on fresh squid use that instead. I'm using black pepper and Chinese five spice instead of Sichuan peppercorns. 


    5 small or 3 three large squid tubes

    1 litre (4 cups) of vegetable oil (I use grapeseed oil for it's high smoke point and mild flavour)

    1 tsp coarsely ground black pepper

    1 tsp sea salt

    1 tsp Chinese five spice 

    1/4 cup flour 

    Optional; small red chilli, spring onions and shao xing wine for finishing


    In a medium bowl whisk flour, salt, pepper and Chinese five spice together and set to one side.

    Pat your squid dry with paper towel.

    split squid tube length ways and then flip over

    With a sharp knife split your tubes length ways, flip the pieces over so the interior of the squid piece is facing you. Score diagonally, turn the squid and score again to create diamonds. 

    Heat your oil to 180c (360F) 

    Toss your squid in the seasoned flour making sure all pieces are coated. 

    Dry fry in batches until golden brown... drain on paper towel. 

    Serve with lemon wedges or sweet chilli sauce.

    Optional; heat one tsp of oil in a small pan, add chopped chilli and sliced spring onion plus two tsps of Shao Xing wine. Sprinkle dressing over squid just before serving. Note the Shao Xing wine is salty, you may reduce salt in main recipe to 1/2 tsp if preferred. 

    Variations; omit the black pepper & Chinese five spice and replace with 1 tsp each of ground black and white Sichuan peppercorns. Flour can replaced with corn-flour (corn starch) or mix of rice flour/corn flour for a gluten free salt and pepper squid.               

    May the force always be with your baking :)

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    Reader Comments (2)

    Making me hungry! Now I cant get salt and pepper squid out of my head!!!

    January 18, 2011 | Unregistered CommenterWinnie

    Lol, well it's still "on my thighs" going for a walk now :)

    January 18, 2011 | Registered CommenterThe Lone Baker

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