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sandwiches burgers pasta bolognese lamb roast roast chicken lasagne salads dressings chicken blt cookies pancakes sauces chocolate brownies sandwiches burgers pasta bolognese lamb roast roast chicken lasagne salads dressings chicken blt cookies pancakes sauces chocolate brownies sandwiches burgers pasta bolognese

50 recipe no.0

recipes

you need to know before leaving home. THE AUSTRALIAN

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contents 1. sandwiches: -steak -blt -toasted cheese 2. burgers 3. pasta 4. bolognese 5. lamb roast 6 roast chicken 7. sandwiches 8. burgers 9. pasta 10. bolognese

11. sandwiches 12. burgers 13. pasta 14. bolognese 15. lamb roast 16 roast chicken 17. sandwiches 18. burgers 19. pasta 20. bolognese


21. sandwiches 22. burgers 23. pasta 24. bolognese 25. lamb roast 26 roast chicken 27. sandwiches 28. burgers 29. pasta 30. bolognese

31. sandwiches 32. burgers 33. pasta 34. bolognese 35. lamb roast 36 roast chicken 37. sandwiches 38. burgers 39. pasta 40. bolognese

41. sandwiches 42. burgers 43. pasta 44. bolognese 45. lamb roast 46 roast chicken 47. sandwiches 48. burgers 49. pasta 50. bolognese


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50 recipes you need to know

before leaving home. Elitia doloritionet omni aut hilibus, sitia que maxim acea solorum escienihit vita ipsus magniatiis nonsequam et mil ex eossinctotam fugiti opta disquasin comnis renis pliquo comnim estem facitibus earcimus sinis ese aut quia cuptur arum esto et audit qui que laci offici dolessed quo velest quosand aerciust que veresenis et et quam quo molorit in corpore sseces doluptiatem voles molorrovid Elitia doloritionet omni aut hilibus, sitia que maxim acea solorum escienihit vita ipsus magniatiis nonsequam et mil ex eossinctotam fugiti opta disquasin comnis renis pliquo comnim estem facitibus earcimus sinis ese aut quia

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recipe no.0 cuptur arum esto et audit qui que laci offici dolessed quo velest quosand aerciust que veresenis et et quam quo molorit in corpore sseces doluptiatem voles molorrovid Elitia doloritionet omni aut hilibus, sitia que maxim acea solorum escienihit vita ipsus magniatiis nonsequam et mil ex eossinctotam fugiti opta disquasin comnis renis pliquo comnim estem facitibus earcimus sinis ese aut quia cuptur arum esto et audit qui que laci offici dolessed quo velest quosand aerciust que veresenis et et quam quo molorit in corpore sseces doluptiatem voles molorrovid Elitia doloritionet omni aut hilibus, sitia que maxim acea solorum escienihit vita ipsus magniatiis nonsequam et mil ex eossinctotam fugiti opta disquasin comnis renis pliquo comnim estem facitibus earcimus sinis ese aut quia cuptur arum esto et audit qui que laci offici dolessed quo velest quosand aerciust que veresenis et et quam quo molorit in corpore sseces doluptiatem voles molorrovid Elitia recipe name

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1. A well-designed weekly meal plan means fewer trips to the supermarket. Work out a plan including breakfasts, lunches, dinners and snacks for the entire including breakfasts, lunches, dinners and snacks for the entire week. Choose quick and simple weekday

3. 2.

Make a shopping list of exactly what you need for your meal plan and stick to it. Don’t buy anything that’s not on the list and that you have no plan to use. So you are not walking around the supermarket looking lost, try to group items according to the aisles, such as dry store (oil, flour, sugar, pasta and rice);

Buy fresh produce when it’s in season. Not only will it be at its peak quality, it will be cheaper. Quality fresh ingredients save you money and time. They require less preparation and cooking, they taste better and because you are buying produce at its best and freshest your meals will be more nourishing and full of energising and health-giving nutrients. Have a packet of pre-washed salad leaves on hand in the crisper – a nutrients. Have a packet of pre-washed salad leaves on hand in the crisper – a salad is an easy way to accompany any main meal. Buy

4.

Keep an eye out for “specials” on nonperishables and buy in bulk. Many supermarkets mark down prices on items such as breads, meat, dairy and fresh produce towards the end of the day or as their use-by dates approach. Stock up on these items and freeze in suitable portions. Keep an eye supermarkets mark down prices on items such as breads,

stock you 6

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5. Buy bread in bulk when it’s on special and make your own breadcrumbs by processing bread slices until they are fine – freeze them in airtight containers or snap lock bags. Instead of buying packs of grated cheese that go mouldy in your refrigerator, buy a them in airtight containers or snap lock bags. Instead of buying packs of grated cheese that go mouldy in your refrigerator, buy a block container and use as much as

6. Keep your pantry stocked with these staples and you won’t be caught out when you come to prepare dinner. Salt, pepper, dried herbs and spices; potatoes, onions and garlic; tetra packs of stock; plain and self-raising flours; cornflour; caster and brown sugars; vegetable

7. 8. Make larger quantities of dinners and pack the leftovers for lunch the next day. Or find a few recipes that make two meals from one – leftover roast lamb can easily become shepherd’s pie with a mashed potato top; leftover bolognese becomes chilli con carne with some added chilli flakes and a can of beans or use as a taco filling with salsa, shredded lettuce and sour cream.

Take advantage of partially pre-prepared meats sold at your butcher. There is a whole range of trimmed, marinated, crumbed, skewered, sliced and diced meats available to help you cut cooking times. Find a fishmonger that sells partially prepared seafood - shelled and deveined prawns, cleaned squid hoods, boneless fish fillets and marinara mix. Take advantage of trimmed, marinated, crumbed, skewered, sliced and diced meats available to help you cut cooking times.

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recipe no.0 no.1

drinks fruity vegetable juice prep time

10

minutes | makes

1

litre (4 cups)

Trim the leaves and stems from 2 medium beetroot (beets), then cut beetroot into quarters. Cut 2 stalks of celery and 3 medium carrots in half. Cut 2 small apples into quarters. Peel 2 medium oranges, then cut them into quarters. Push it all through a juice extractor into a large jug. Stir the juice to combine before serving.

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Omelettes are a quick and easy solution to mealtimes. They are nutritious, delicious, inexpensive and very versatile. Once you have mastered the steps above to make a basic omelette, you can use any fillings, herbs or flavourings you like. This is one of the only times it is ok for the guests not to wait for the others to be served before starting to eat. Each omelette should be served and eaten as soon as it’s made, so that it’s eaten at its best.

breakfast banana and raspberry smoothie prep time

10

minutes | makes

1

Thickly slice ½ a small banana and place it in a blender or food processor. Add ¼ cup of fresh or frozen raspberries, ¾ cup of milk, 1 teaspoon of honey and 2 teaspoons of wheat germ. Blend or process this mixture until smooth.

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recipe no.2

roast chicken prep + cook time

20

minutes | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

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what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

6 Carefully slide the omelette onto a serving plate and serve immediately. Repeat with the rest of the butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes.

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recipe no.0

Omelettes are a quick and easy solution to mealtimes. They are nutritious, delicious, inexpensive and very versatile. Once you have mastered the steps above to make a basic omelette, you can use any fillings, herbs or flavourings you like. This is one of the only times it is ok for the guests not to wait for the others to be served before starting to eat. Each omelette should be served and eaten as soon as it’s made, so that it’s eaten at its best. Fines herbes (feenz erb) is a french term for the classic mixture of very finely chopped soft herbs. The four herbs in the mixture almost always include parsley, chervil, chives and tarragon, although marjoram, savoury and watercress sometimes appear. This flavoursome and colourful mixture can be sprinkled over or stirred into many dishes, particularly egg dishes, including scrambled eggs or omelettes.

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recipe no.3

POTATO CHIPS prep + cook time

1

hour | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

4

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

6 Carefully slide the omelette onto a serving plate and serve immediately. Repeat with the rest of the butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes.

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recipe no.4 no.0

garlicky prawns prep + cook time

45

minutes (+ cooling) | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

4

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

6 Carefully slide the omelette onto a serving plate and serve immediately. Repeat with the rest of the butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes.

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Using your fingers, remove the head, shell and legs from prawns, leave the tails on the prawns for this recipe. Remove the intestinal vein by slitting down the back of the prawn with a sharp knife, then

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recipe no.5

warm beetroot salad prep + cook time

35

minutes | makes

4

Preheat oven to 180°C/350°F. Oil four of the holes of a six-hole ¾-cup (180ml) texas muffin pan. Cut four 15cm (6-inch) squares from baking paper; press the squares into the oiled pan holes. Divide 1 cup of shredded barbecued chicken and 1/3 cup of finely shredded fresh basil into the paper cases. Whisk 6 eggs and ½ cup of pouring cream in a medium jug until combined; season. Pour this egg mixture into the paper cases. Bake the frittatas for about 20 minutes or until they are set. Serve warm or cold.

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recipe no.6

4 WAYS WITH SANDWICHES steak sandwich prep + cook time

25

minutes | serves

4

Place 440g (14 ounces) fresh singapore noodles in a large heatproof bowl; cover with boiling water. Separate the noodles with a fork; drain. Meanwhile, cut 1 medium carrot into matchstick-sized pieces. Heat 2 teaspoons of sesame oil in a wok; stir-fry 2 crushed garlic cloves, 1 teaspoon grated fresh ginger and the carrot until the carrot is just tender. Add 250g (8 ounces) of shelled, cooked small prawns and 1 tablespoon of malaysian curry powder; stir-fry until the prawns change colour. Add the drained noodles, 3 thinly sliced green onions (scallions), 1½ cups of bean sprouts, 2 tablespoons of japanese soy sauce, Ÿ cup of kecap manis and 3 cups of shredded barbecued chicken; stir-fry until hot. Season to taste.

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SANDWICHES


Omelettes are a quick and easy solution to mealtimes. They are nutritious, delicious, inexpensive and very versatile. Once you have mastered the steps above to make a basic omelette, you can use any fillings, herbs or flavourings you like.

the best hangover recipe name

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cheese sandwich prep time

15

minutes | serves

4

Separate 8 small leaves from an iceberg lettuce; finely shred the rest of the lettuce. Combine the shredded lettuce with 2 cups of shredded barbecued chicken, 100g (3½ ounces) of crispy fried noodles and 1/3 cup of soy and chilli-infused salad dressing in a large bowl; season to taste. Divide this chicken mixture into the 8 lettuce leaves.

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blt prep time

10

minutes | serves

Omelettes are a quick and easy solution to mealtimes. They are nutritious, delicious, inexpensive and very versatile. Once you have mastered the steps above to make a basic omelette, you can use any fillings, herbs or flavourings you like.

4

Spread four 20cm (8-inch) flour tortillas with 1 cup of chunky tomato salsa. Top tortillas with 2 cups of shredded barbecued chicken and 2 cups of finely shredded iceberg lettuce; season. Roll the tortillas tightly to enclose the fillings. Cut each wrap in half to serve.

sandwiches

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recipe no.7

mines 22

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strone recipe name

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minestrone prep + cook time

4

hours (+ refrigeration) | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

6

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

6 Carefully slide the omelette onto a serving plate and serve immediately. Repeat with the rest of the butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes.

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minestrone


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Roast the ham hock and onion in a preheated oven for about 30 minutes or until cooked. Roasting the ham hock and onion adds a rich depth of flavour to the broth.

Remove the ham from the hock and, using two forks, shred the meat coarsely. Discard the bone, fat and skin. Add the meat to the pan to make the tomato-based broth for the minestrone. Once the broth has been made, remove the hock (place it in a medium heatproof bowl) and strain the broth through a muslin-lined sieve into a large heatproof bowl. Discard the rest of the solids. recipe name

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recipe no.8

hamburger with the lot prep + cook time

1

hour | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

4

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

6 Carefully slide the omelette onto a serving plate and serve immediately. Repeat with the rest of the butter, oil and egg mixture (wiping out the pan after each omelette), to make a total of four omelettes.

recipe name

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recipe no.9

a stack of pancakes prep + cook time

1

hour | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

28

recipe name

4

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.


recipe no.0

Omelettes are a quick and easy solution to mealtimes. They are nutritious, delicious, inexpensive and very versatile. Once you have mastered the steps above to make a basic omelette, you can use any fillings, herbs or flavourings you like. This is one of the only times it is ok for the guests not to wait for the others to be served before starting to eat. Each omelette should be served and eaten as soon as it’s made, so that it’s eaten at its best.

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29


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you don't need an ice-cream machine. 30

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recipe no.10

lemony sorbet prep + cook time

1

hour | serves

what you need 12 eggs 2 tablespoons finely chopped fresh flat-leaf parsley 2 tablespoons finely chopped fresh chervil 2 tablespoons finely chopped fresh chives 1 tablespoon finely chopped fresh tarragon ¹⁄³ cup (80ml) water 20g (¾ ounce) butter 1 tablespoon olive oil

4

what you do 1 In a large bowl lightly whisk the eggs, herbs and the water until just combined.

2 Heat a quarter of the butter and 1 teaspoon of the oil in a small omelette pan or small frying pan until it is just foaming.

3 Add a quarter of the egg mixture to the pan; tilt the pan to cover the base with egg mixture.

4 Cook omelette over medium heat, using a small spatula or fork to draw sides of eggs towards the centre of the pan, allowing the uncooked mixture to run underneath. Continue pulling the eggs from the sides until eggs are set underneath but still slightly runny on top. This also gives the omelette a plump, “crinkled” effect.

5 Use a spatula to lift and fold the omelette in half; cook for further 30 seconds.

recipe name

31


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sandwiches burgers pasta bolognese lamb roast roast chicken lasagne salads dressings chicken blt cookies pancakes sauces chocolate brownies sandwiches burgers pasta bolognese lamb roast roast chicken lasagne salads dressings chicken blt cookies pancakes sauces chocolate brownies sandwiches burgers pasta bolognese

50 RECIPES  

This was a design concept for a cookbook that never made it into production. Originally titled "The Survival Guide", I changed the name to "...

50 RECIPES  

This was a design concept for a cookbook that never made it into production. Originally titled "The Survival Guide", I changed the name to "...

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