Hungry All The Time: Teenage Cookbook

HUNGRY ALL THE TIME

Written by teenagers for teenagers.

HUNGRY ALL THE TIME Written by teenagers for teenagers.

Being able to cook is an important life skill, and it is remarkable how many of us will go off into the world not having found our feet in the kitchen.

We here at Wabi-Sabi feel that it is really important that teenagers like us know how to prepare our own food. This book has a great stash of easy-to-make snacks, meals, desserts, and bakes, all written by us.

For any teenager who loves cooking or is in search of a good start, this book is just what you need. Whether it’s a post-sport snack or a full on cake, these are fun, tasty, and simple recipes sure to put a smile on anyone’s face.

Hopefully, this book can help teens cook great meals for themselves.

We hope very much that you enjoy cooking and eating these recipes, and bon appétit!

Felipe, Jamie, Nathaniel, John, Harry, Louis, Liam, Guy, Josh, Theo, Jate, Dan, Marco, Yazan, Alasdair and Sam Young Enterprise company Wabi-Sabi is a start-up business based in Abingdon School.

Young Enterprise involves giving teenagers the chance to learn about business, gain experience for the future, and maybe even do something good for the community.

Wabi-Sabi is the Japanese idea of finding perfection in imperfect things; this applies to what the company is working on in other areas of our business (up-cycling and reworking of discarded products) and, in this case, our cooking. for more information contact felipe.jinli@abingdon.org.uk or jamie.chick@abingdon.org.uk or alasdair.czaplewski@abingdon.org.uk

1

Snappy Snacks

3

Snappy Snacks

American Pancakes The best, fluffiest pancakes I have ever had.

A great way to start the day.

Ingredients:

Method:

150 g plain Flour 1/2 teaspoon Salt 1 tablespoon Baking powder 1 teaspoon Caster sugar 225 ml Milk 1 Egg 1 knob of Butter, melted Butter for frying Maple syrup

1. Mix the flour, salt, baking powder, and sugar together.

2. Pour in the milk, and add the egg and melted butter.

3. Mix until the batter is smooth.

4. Heat a frying pan on medium heat, and grease with butter.

5. To test whether the pan is hot enough, you can flick some water on: if it sizzles, then it is hot enough.

6. Use a ladle to pour some batter into the pan. Cook until bubbles appear on the surface, and then flip and cook the other side for a few minutes until golden.

7. Drench in maple syrup.

8. Enjoy!

Chef’s Tip: Add some blueberries onto the pancake in the pan when it is still uncooked to create blueberry pancakes.

4

Snappy Snacks

Bacon Bagel This delicious breakfast is a great way to start the day.

Although, at some point I have probably eaten it at every meal.

It takes only a few minutes to make, and tastes delicious.

The recipe is completely scalable, but here is what I recommend for a very hungry person:

Ingredients:

Method:

3 eggs 8 strips of bacon A bagel Butter

1. Heat a pan to medium heat on the stove.

2. Put in the bacon, flipping every few minutes as the bacon begins to cook.

3. As the bacon cooks, it will start to shrink and become crispier. My general rule of thumb is to wait until the bacon shrinks to about 2/3 of its original size, and is fairly crispy. Don’t forget to flip it regularly, or it will burn.

4. Once the bacon is cooked, take it out of the pan, and use paper towel to dab off excess grease.

5. Lower the temperature to medium-low, and crack the eggs into the pan. You don’t need to grease it because there should still be a good amount of grease from the bacon.

6. Now wait until the eggs are cooked. I judge this by looking at the colour of the white directly surrounding the yolk. Once it moves from a semi-translucent colour to a visible white, it is done. If you want it to be totally cooked, without a runny yolk, flip it over and cook for a minute or so on the other side.

7. Meanwhile, toast a sliced bagel while the eggs cook.

8. Butter the bagel, and pile on the eggs and bacon.

6

Snappy Snacks

French Toast French toast is probably one of my favourite breakfasts of all time. It’s relatively quick to make, and tastes like it came from heaven.

Ingredients:

Method:

4 eggs 2/3 cup milk 2 teaspoons of cinnamon 8 thick slices of bread (not sandwich bread; actual bread) Maple syrup Powdered sugar (optional)

1. Mix the eggs cinnamon and milk.

2. Soak the bread in this mixture.

3. Shake off excess egg mixture, and place bread in buttered pan on stove.

4. Fry the toast in the pan until browned, and take the toast out of the pan.

5. Sprinkle powdered sugar on top and eat with maple syrup.

Chef’s Tip: Top the toast with sliced banana or blueberries to make it a complete meal. One cup is the size of small a mug.

8

Snappy Snacks

Anytime CrĂŞpes A great weekend breakfast as you can roll up anything in a pancake, what about bacon or even baked beans?

Or make for a teatime treat with ice cream.

Ingredients:

Method:

250 g plain flour 1 large pinch of salt 2 eggs 500 g milk

1. Put all ingredients into a bowl.

Mix until the mixture has the consistency of single cream.

If it seems too thick add a little extra milk.

Leave the mixture to rest for at least 30 mins.

2. Put a bit of oil into the bottom of a frying pan. Then pour enough of the mixture to thinly cover the base of the pan. When it becomes dry flip it to the other side and leave for about 30 seconds.

Chef’s Tip: These can be made ahead and kept stacked with pieces of baking paper between each one. Keep in fridge for up to 2 days.

And make the mixture before going to bed.

This way it has enough time to rest and it also means when you wake up you can eat straight away instead of having to wait.

10

Snappy Snacks

Baked Baguettes Bread is best hot out of the oven and this is great as it uses the part baked breads you can buy in supermarkets and then bakes them with your favourite filling inside.

Ingredients:

Method:

2 part baked baguettes or ciabattas Selection of grated cheese, ham, cold chicken, salami, tuna – your choice Tin foil

1. Split the baguettes in half lengthways and put bottom half on a large piece of foil.

2. Mix together your chosen ingredients and lay on top of bottom piece.

3. Put top piece back on and wrap whole baguette in foil leaving top open a bit to brown the top of the bread.

4. Bake for 10 mins in oven at 200C. 5. Remove carefully; open up foil and leave to cool for a few mins before eating.

Chef’s Tip: Experiment with what you use for filling – you’d be amazed what can taste really good.

And a spoonful of baked beans makes anything more interesting. And messy.

12

Snappy Snacks

Ultimate Beans On Toast Take the easiest meal and give it a twist to make it one of the best.

Ingredients:

Method:

1 can baked beans (I suggest Heinz) Lots of cheese!

3-4 bacon rashers (smoky is good!)

3 pieces of toast Ground cumin Ground Coriander HP sauce Tabasco Tomato purĂŠe

1. First things first - put the baked beans in a saucepan.

2. Tip in about 2 small shakes of ground coriander and cumin.

3. Add a big squirt of tomato purĂŠe and a big dollop of HP sauce and 5-10 drops of Tabasco (the more the hotter).

Stir it all together.

4. Put your bacon in the grill and grill it! (For about 5-10 minutes, depends how crispy you want it).

5. Start boiling your baked beans at a low heat, stirring until hot.

6. Finally toast that bread.

7. Top the toast with cheese and one or two rashers of bacon.

8. Put the beans on top; put cheese on top and rest of bacon. Maybe one more sprinkle of cheese for good luck!

14

Snappy Snacks

Movie Night Pizza Dip Friends turned up to watch a DVD or play video games? Throw this together in 15 mins and who needs take away?

Ingredients:

Method:

120 ml milk 120 g Parmesan 120 g cream cheese 120 g mozzarella Tub of tomato pasta sauce Pepperoni Bread

1. Heat the milk at a very low temp.

2. Add cream cheese and mix, and then add Parmesan and mix.

3. Put in a bake-able bowl and put tomato sauce on top.

4. Scatter mozzarella over the top and add pepperoni.

5. Bake at 200 degree C for 15 mins.

6. Put bread in oven for the last 5 mins to make it crusty.

7. Take bowl out of oven and put on large serving dish with slices of bread arranged around it.

8. Dip bread into dip or take spoonfuls out and spread on bread.

Chef’s Tip: Try dipping other stuff into the dip such as tortillas or pitta bread or anything else you can get your hands on.

16

Snappy Snacks

Crispy Quesadilla This is a really cool way to avoid the sandwich. Just by putting a big round wrap or tortilla pancake in a dry frying pan you get a crispy hot Mexican style lunch.

You can use all your usual sandwich fillings.

Ingredients:

Method:

8 ready-made flour tortilla pancakes (wraps will do too) 250 g cheddar or mozzarella cheese 300g cooked leftover chicken Small pot sour cream Few slices of tomatoes Chopped red or green pepper or chilli if you are brave Or whatever else you like in your sandwich

1. For quesadilla, place four of the tortillas onto a board and cover each with the grated cheese.

2. Divide the chicken, tomato slices and pepper equally over the cheese-covered tortillas.

3. Spread the sour cream onto one side of each of the remaining four tortillas and place sour cream-side down onto the filled tortillas.

4. Heat a frying pan.

5. Carefully place a quesadilla into the frying pan and cook over a medium heat for 3-4 minutes, until crisp and golden and the cheese filling is melting.

6. Carefully turn the quesadilla over and cook on the other side for a further two minutes, or until crisp and golden.

7. Remove from the pan and set aside to keep warm. Repeat with the remaining quesadillas.

8. Cut the quesadillas into quarters and serve fresh and hot.

Chef’s Tip: Try spreading your pancake with pesto before you put your ingredients on.

18

Snappy Snacks

Soda Bread Sandwiches are so much nicer with homemade bread. Plus you get that lovely smell all through the house.

Ingredients:

Method:

250 g of plain flour 250 g of wholemeal flour 100 g of oats, any seeds, nuts, etc. all together Large handful of either grated cheese or 50 grams butter 500 mls buttermilk or yoghurt or sour milk 1 teaspoon of bicarbonate of soda 1 teaspoon of salt

1.

2.

3.

4.

5.

6.

Preheat oven to 180/ gas mark 6.

Mix dry ingredients first.

Then add wet ingredients.

Mix all together.

Make dough into a ball.

Cook for thirty minutes (to test it’s ready, you should get a hollow sound when you tap the bottom).

Chef’s Tip: This bread is great for toasting.

20

Snappy Snacks

Herb Dip This is a zesty, fresh dip that works well with anything. Since it doesn’t need to be cooked, it can be whipped up in an instant!

Ingredients:

Method:

3 tablespoons of Mayo 1 Clove of Garlic 1.5 tsp of Parsley ½ teaspoon of Mustard 1 teaspoon of Lemon Juice

Mix the mayo, mustard and lemon juice in a bowl. Crush the garlic and add to the mix.

Chop the parsley finely and add to the mix.

If needed, milk can be used to change the consistency.

22

Snappy Snacks

Bacon Wrapped Jalapenos So fiery they take your breath away.

Ingredients:

Method:

12 wooden toothpicks 4oz (half of 8-oz package) cream cheese, softened.

2 tablespoons chopped fresh chives or finely chopped green onions 6 jalapeño chillis (2 to 3 inch), halved lengthwise, seeded 4 slices bacon

1. Heat oven to 375°F. 2. Line a baking tray with foil or cooking parchment paper. Soak toothpicks in small bowl of warm water to prevent burning.

3. In small bowl, mix cream cheese and chives. Spoon mixture evenly into the chilli-halves.

4. Cut each bacon slice crosswise into thirds. Wrap 1 piece of bacon around each stuffed chilli half; secure with soaked toothpick. Place on cookie sheet.

5. Bake 25 minutes or until bacon is crispy and chillis are tender. Serve warm.

Chef’s Tip: Make sure you get all the chilli seeds out as they are the hottest part of the chilli.

Serves

4

24

Prep time 30 mins

Snappy Snacks

Fish Finger Pitta Pockets Warm pitta bread sliced open is a great way to carry fish fingers. Eat this on the move when in a rush.

Ingredients:

Method:

4 fish fingers 4 pitta bread Sliced tomato Ketchup

1. Cook the fish fingers as the packet says for 15 mins until crispy.

2. Put pitta bread in toaster to warm but careful don’t over toast as it can go very crisp.

3. Wait until pitta cooled down slightly then take bread knife and slit down long side and split open.

4. Take cooked fish fingers and push into open pitta.

5. Add ketchup and season to taste.

Chef’s Tip: Try adding guacamole or some salad to make it healthy.

26

Snappy Snacks

Roasted Tomato Soup A cup of soup after a football or rugby match is just perfect. Take it in a flask and enjoy on way home.

Ingredients:

Method:

1 kilo fresh tomatoes halved 1 red onion peeled and quartered 3 garlic cloves 2 tablespoons olive oil 500 ml veg or chicken stock from an OXO cube

1. Pre-heat oven to 180 C fan 200C, gas 6.

2. Chuck the tomatoes, onion and garlic into a large roasting tin.

3. Season and drizzle with oil.

4. Roast in oven for 35-40 mins until soft and beginning to char.

5. Put veg in large pan but first squeeze out the inside from the garlic cloves and throw skin away.

6. Pour in stock and whizz with a hand blender (alternatively put in a food processor).

7. Keep blending until the mixture is fairly smooth but with a little texture.

8. Heat gently until bubbling.

9. Cool and put in fridge ready to heat when you want.

Chef’s Tip: Roasting any veg beefs up the flavour so don’t skip this bit.

28

The Main Event

3 31

The Main Event

One Pan Thai Prawn Fried Rice All cooked in one pan this is a really easy, quick but delicious prawn fried rice that a group of you can all do together.

Ingredients:

Method:

3 cups of steam rice 12 prawns 3 cloves chopped garlic 1 chopped chilli 2 tablespoons of fish sauce 2 tablespoons of oyster sauce 3 tablespoons of vegetable oil 2 eggs 1 cup of chopped coriander 1 chopped tomato A few ½ slices of lemon

1. Pour the vegetable oil into the pan.

Heat it using medium heat.

2. Put chilli and garlic into the pan and fry them until the smell comes out.

3. Put the prawns in and fry the prawns with the chilli and garlic until all of them turn white.

4. Put all that to the side of the pan leaving the middle part clear. Then crack the egg and pour it into the middle of the pan then put the rice in on top of the egg.

5. Mix everything together then put all the vegetable and sauces in as you like.

(Oyster sauce, fish sauce, more chilli, tomato and coriander etc.)

6. Squeeze the lemons just before eating.

Chef’s Tip: Get the all the ingredients ready in one place before you start.

32

The Main Event

Easy Chicken Tikka Masala Sometimes only a curry will do and easy is not the word - this is a doddle. Just put all ingredients over the raw chicken and put in oven.

Ingredients:

Method:

5 chicken breasts ¾ jar tikka massala paste 250 g natural yoghurt (greek style is nice, or 250ml double cream) 1 onion – finely chopped 2 garlic cloves chopped Zest of 1 lime Handful of green beans or broccoli chopped up into smallish pieces 1 leek sliced 1 fresh green/red chilli chopped 1 inch piece root ginger – finely grated or chopped 4 fluid oz or 125 ml water with 2 chicken Oxo cubes dissolved Bunch fresh coriander – finely chopped

1. Chop up raw chicken into bite size pieces. Put straight into deep oven proof casserole dish. Wash hands, board & knife.

2. In a bowl mix all other ingredients 3. Pour over and pop in oven on 180° C degrees for 35 mins – just make sure curry is bubbling nicely in oven.

4. Boil some rice to accompany and serve.

Chef’s Tip: Make sure you wash your hands after cutting up the chicken. And try buying a naan bread to go with this instead of rice.

34

The Main Event

Indian Pizza Naan bread makes a great pizza base and is much nicer than other bought pizza bases.

Get your friends around and load them with stuff then pop in oven.

Ingredients:

Method:

I pack of 2 Naan bread 1 x jar of tomato pasta sauce Chopped cooked ham 1 x tin of pineapple Grated mozzarella Dried oregano Olive Oil

1. Put 2 naan on a chopping board and spread tomato sauce over each one lightly.

2. Lay on chopped ham and pineapple.

3. Cover with grated mozzarella.

4. Sprinkle over some dried oregano and olive oil.

5. Bake in oven at 180C for 10-15 mins until cheese is browned.

Chef’s Tip: Chef’s Tip: heat the baking tray before you put the naan on it. This stops the base from getting too soggy.

36

The Main Event

Salmon Wrapped in Parma Ham Salmon and ham go brilliantly together.

Just 10 minutes in the oven and it is done.

Ingredients:

Method:

4 Salmon fillets 8 slices Parma Ham Olive Oil

1. Preheat oven to 190 degrees, gas mark 5.

2. Season salmon with salt and pepper.

3. Wrap 2 slices of ham around each fillet tucking the ends under the bottom.

4. Put in shallow ovenproof dish and drizzle lots of olive oil.

5. Cook for 10 mins then remove and serve with green vegetables like broccoli or beans and new potatoes.

Chef’s Tip: Try serving with some roasted new potatoes with some chopped rosemary and olive oil.

38

The Main Event

Marvellous Mac and Cheese The ultimate comfort food, macaroni cheese is loved by everyone and really heartens the soul.

Ingredients:

Method:

30 g of butter 30 g of plain flour 300 ml of milk 300 g of pasta ½ teaspoon of nutmeg 150 g Mature Cheddar and Parmesan Black pepper Salt for seasoning

1. Bring half a litre of water to the boil. While it is heating up start making the béchamel.

2. To make the béchamel, melt the butter in a saucepan on a low heat. Then add the flour slowly and mix with a hand whisk after each bit of flour is added.

3. Add a little milk and mix until it is one uniform mixture. Repeat this over and over again until you have used all the milk.

4. Thickly grate the cheddar and throw it into the mix letting it melt. Then add the nutmeg and pepper.

5. Cook the pasta in the water as well as adding a couple of pinches of salt. Don’t cook the pasta completely. Drain away the water and take it off the heat when it is about 2/3s of the way towards being cooked.

6. Put the béchamel onto the pasta and mix.

Then put it all into an oven dish. Grate the Parmesan on top and add some slivers of butter as well to make a nice crust. Leave it in the oven for approx. 20-30 mins at 180° c. Leave it until the top turns golden.

7. Take it out and enjoy.

Chef’s Tip: There are loads you can do with this recipe. One of the best is to fry some chopped up bacon and put that in as well.

A healthier option would be to boil some cauliflower and put that in as well.

40

The Main Event

Stuff The Burger How can you get bored of a burger? But it’s still nice to ring the changes sometimes and this recipe makes them all the juicier.

Ingredients:

Method:

500g lean beef mince Ketchup 2 tablespoons red pesto 150g grated cheese 3 burger buns of choice e.g. ciabatta rolls, toasted muffins

1. Put mince in a bowl with a big dollop of ketchup and salt and pepper and mix through.

2. Turn mince onto a chopping board and divide into 6 piles.

3. Make each pile into a round thin burger shape.

4. Spread pesto on top of 3 of the burgers and top with a pile of cheese.

5. Put another burger on top of the cheese-laden burger and squeeze the sides all the way around to seal.

5. Grill for 5 minutes each side until burger juices are not pink.

6. Place inside burger bun with salad and tomato.

Chef’s Tip: You can put your favourite cheese in these or even bacon and mushrooms but fry these first.

42

The Main Event

Sausage Rigatoni Big fat pasta tubes with hearty sauce. I have been known to have this for breakfast.

Ingredients:

Method:

4 chunky sausages out of their skins and cut into chunks 400g tin of chopped tomatoes 2 tablespoons red pesto sauce 250g of rigatoni Olive oil

1. Heat the oil in a pan and add the sausage chunks and fry for 5 mins until golden.

2. Mash sausage chunks down a bit and add the tin of tomatoes.

3. Simmer for 5 mins then stir in pesto.

4. Boil the rigatoni in a pan of water for about 10 minutes until soft.

5. Drain the pasta and add to the saucepan giving it a big stir.

44

The Main Event

Gnocchi with Bacon and Peas Gnocchi are potato balls that you buy ready-made in packets and cook faster than pasta. So if you need a quick, filling, meal this does the job. You can use any ingredients but bacon and peas go well together.

Ingredients:

Method:

1 x 500g pack of gnocchi (usually beside the fresh pasta in supermarket) 1 x packet of back bacon rashers 2 big handfuls of frozen peas 1 tablespoon green pesto Dollop of double cream (optional) Handful of grated mozzarella Olive oil

1. Bring a pan full of water to the boil.

2. Cut up bacon into strips and place in cold frying pan with a splash of olive oil.

3. When bacon begins to cook throw in peas and some more olive oil stirring gently.

4. Open gnocchi and put whole packet into boiling water and wait for gnocchi balls to rise to surface. This should take only 2 minutes and shows they are cooked.

5. Drain gnocchi but save about half a cup full of the water they were cooked in.

6. Add gnocchi, saved water and pesto to bacon and peas and stir.

7. Finally add grated mozzarella (and cream if using) stir until melted and serve.

46

The Main Event

Spanish Tray Bake This is the way to impress your friends and do very little! It looks amazing when it comes out of the oven. ¡Muy bien!

Ingredients:

Method:

1 medium onion, cut into 8 wedges 3 small courgettes cut into chunks 250 g button mushrooms 500 g new potatoes, quartered lengthways 8 medium tomatoes, quartered 75 g chopped chorizo (you can buy pre chopped in supermarket) 8 boneless, skinless chicken thighs ½ teaspoon sweet smoked paprika ½ teaspoon dried oregano

1. Preheat the oven to 200°C/Fan 180°C/Gas 6.

2. Put the onions, potatoes, courgettes and tomatoes in a large roasting tin and season with sea salt and lots of freshly ground black pepper. Toss everything together lightly and roast for 20 minutes.

3. Take the roasting tin out of the oven, scatter the chorizo and mushrooms over the veg and turn everything a couple of times.

4. Place the chicken on top of the vegetables and chorizo and sprinkle with the paprika and oregano.

5. Season with a little salt and return to the oven for 40 minutes.

6. Serve with crusty bread.

Chef’s Tip: You could add a handful of black olives to add more Spanish-ness.

Serves

4

48

Prep time 1hr 15mins

The Main Event

Corned Beef Hash You can make this on spur of the moment from the store cupboard so it’s great when you come back having missed a meal. The smell of fried onions is irresistible!

Ingredients:

Method:

1 large tin corn beef 3 big potatoes 1 large onion Olive oil 1 small tin baked beans Dash of Lea and Perrins Worcester Sauce

1. Cut up the potatoes into chunks – don’t worry about peeling them.

2. Put in a pan of salted boiling water and boil until soft.

3. Whilst potatoes are cooking, peel and chop up onion into small pieces.

4. Heat oil in a big frying pan and when hot add the onions.

5. Brown the onions until brown and a bit crispy.

6. Open the corn beef can and chop into chunks.

7. Drain the potatoes and with the corn beef chunks put into frying pan.

8. Stir and fry for 10 mins stirring occasionally to mix in crispy bits from bottom of pan.

9. Lastly add the baked beans and stir whilst getting hot.

10. It can now be put in oven until you are ready to eat it.

Chef’s Tip: Serve with peas or even try a fried egg on top.

50

The Main Event

Pulled Pork with Root Beer Electric slow cookers are amazing and this way of cooking gives meat big flavour.

If you don’t have one make sure you keep oven at lowest temperature and keep testing to see when pork shreds easily.

Ingredients:

Method:

1 kg joint pork tenderloin (pork shoulder or butt can also be used) 1 (12 ounce) can of root beer 1 (18 ounce) bottle of barbecue sauce 8 hamburger buns

1. Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.

2. Cover and cook on low for 6 hours or until pork shreds easily with a fork.

3. After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker. Pour the barbecue sauce over the pork and stir to combine. Serve immediately or keep warm in slow cooker until ready to serve.

4. Serve on hamburger buns.

Chef’s Tip: Try with some coleslaw in your bun.

52

The Main Event

Lemon Thai Barbecued Prawns A change from burgers and sausages with a bit of chilli heat.

Ingredients:

Method:

20 raw king prawns 1 small shallot, finely chopped 4 cloves of chopped garlic 1 fresh red chilli, halved, seeded and finely chopped 1 stem of chopped lemongrass Chopped fresh mint leaves Coriander leaves, finely chopped 100ml/3½ fl oz olive oil 2-3 pieces of chopped limes or lime juice

1. In a bowl, mix all the chopped herbs with the prawns. Add olive oil and 2-3 squeezes of limes. Mix well and wait for 20-30 minutes.

2. Cook them on a barbecue for about 45 seconds each side until they turn pink.

Chef’s Tip: If you don’t want to struggle peeling off the shells when eating, cut off the head and peel the shells before you put them on the barbecue! This will also help to reduce the time of cooking.

54

The Main Event

Italian Tomato Risotto Risotto is notoriously hard work but this recipe has cracked it. No stirring for ages – you just put it in the microwave altogether and magically it comes out as risotto.

Ingredients:

Method:

250g tomatoes 1 garlic clove 15g fresh basil leaves 1 red onion chopped 25g butter 225 g Risotto rice 10 fl oz chicken stock made from stock cube 12 fl oz boiling water 2 teaspoons sundried tomato paste 50 g fresh Parmesan grated ½ teaspoon turmeric 1 tablespoon double cream

1. Chop the onion finely and place in small covered dish with butter in the microwave. Cook on high for 1½ mins.

2. Place rice in the deep covered casserole dish with the cooked onion, stock, water, garlic.

3. Chop the basil and add.

4. Slice the tomatoes in half and add.

5. Stir in the tomato paste and the turmeric and the salt and pepper.

6. Cook covered at 180oc/gas 4/ 350f for 30-35 mins.

7. Stir in the grated Parmesan and cook for another 5-10 mins.

8. Taste the rice to see if it is ready.

Stir in the double cream.

9. Then dish up and place a couple of shavings of Parmesan on the top to decorate.

Chef’s Tip: Serve with a salad and crusty bread. Don’t tell anyone how you made it.

56

The Main Event

Curried Chicken Drumsticks Curry and chicken are meant for each other.

And this one you can eat with your fingers.

Ingredients:

Method:

12 chicken drumsticks Juice of 2 lemons 2 teaspoons curry powder 25 g butter

1. Put drumsticks in a shallow casserole dish.

2. Squeeze the lemons and pour juice over the drumsticks.

3. Sprinkle curry powder over drumsticks.

4. Dot butter over each drumstick.

5. Cover with foil and cook at 180C in oven for 30 mins.

6. Take foil off dish and spoon juices over drumstick.

7. Put back in the oven for a further 15 mins uncovered.

8. Take out of oven and either serve with potatoes and veg or leave to cool slightly.

9. Eat with your fingers.

58

Perfect Puds

3 61

Perfect Puds

Lemon and White Chocolate Croissant Pudding Just by mixing together some usual ingredients you can turn out an amazingly impressive dessert!

Ingredients:

Method:

1 lemon 175 ml (6fl oz) single cream 2 eggs 70 g caster sugar 225g croissants, cut in ½, pieces 85 g white chocolate 1 x 225 g jar lemon curd

1. Crisp up the croissants by baking them in the oven for 10 mins.

2. Preheat oven 180C/350F/gas4.

3. Remove zest from lemon and squeeze juice to measure 2 tablespoons.

4. Whisk together cream, eggs, sugar, lemon zest and juice in a pudding bowl.

Add the toasted croissant pieces and stir.

5. Place half croissant mixture back in the casserole & grate over the white chocolate.

6. Spoon over lemon curd and top with remaining croissant mixture.

7. Bake for 30-35 mins or until golden.

Chef’s Tip: Serve with strawberries and even more cream.

62

Perfect Puds

Fresh Strawberry Gateaux Make this sponge by copying the weight of your eggs and matching that weight with the rest of the ingredients. So much simpler!

Ingredients:

Method:

3 eggs Caster sugar – same weight as eggs Self-raising flour – same weight as eggs Butter – same weight as eggs Few drops of vanilla essence I teaspoon baking powder

1. Turn oven on to 180C. 2. Grease two sandwich cake tins.

3. Weigh eggs and note down their weight with shells.

4. Weigh out butter, sugar, flour to the same weight each of the weight of the eggs.

5. Put all ingredients including baking powder and vanilla essence in food processor and turn on.

6. When all combined take out of the processor and split the mixture between 2 sandwich tins.

7. Level out mixture by banging tin on work surface then place in oven on same shelf ideally.

8. Bake for 20 mins and when edge of cake is coming away from tin remove.

9. Leave to cool in tin for 10 mins then take out of tin on to a rack.

10. Whip the cream until thick then spread on to top of one sandwich when completely cool.

11. Wash and hull the strawberries and lay on top of cream. Place other sponge on top.

12. Dust top with icing sugar (or spread with more cream), place a couple of fresh strawberries on top and serve.

Filling 1 punnet fresh strawberries I small carton of double cream

Chef’s Tip: You can put any fruit into this sponge or even a mixture.

64

Perfect Puds

S’ Mores S’Mores are a traditional American campfire treat that involves toasting marshmallows and eating them between biscuits with chocolate.

This is probably the best creation known to man - once you’ve done one, you will want to do s’more and s’more.

Ingredients:

Method:

400 g digestive biscuits 400 g milk chocolate 300 g marshmallows

1. For each s’more, take two digestive biscuits and lay pieces of the chocolate bar on top of one to fit inside.

2. Toast a marshmallow (or two) to gooey perfection on the campfire or barbecue.

Alternatively place marshmallows on a tray in a hot oven and wait until look brown and melting.

3. Place the melted marshmallow(s) on top of the chocolate, before squishing the second digestive biscuit on top to form a deliciously gooey sandwich.

Chef’s Tip: Use your favourite chocolate bar for the filling.

66

Perfect Puds

No Cook Lemon Curd & Yoghurt Fool This really does fool people you can cook!

No brainer, this one.

Ingredients:

Method:

300 g jar lemon curd 500 g tub Greek Yoghurt 200 g punnet of raspberries 1 tablespoon icing sugar 1 packet of shortbread to serve

1. Put lemon curd and yoghurt into a bowl and fold together to get a rippled effect.

2. Divide between 4 glasses and chill.

3. Mix raspberries and icing sugar together and gently crush.

4. Spoon over top of chilled glasses and serve.

Chef’s Tip: You can use frozen raspberries for this or any other fruit that’s juicy.

68

Perfect Puds

Melt In The Middle Hot Chocolate Puddings This is a fantastic recipe for you and your mates.

Anytime, just whip it out the freezer, stick them in the oven and you have a great melt-in-the-middle pudding.

This chocolate fest is lovely and spongy on the outside and has a gooey molten chocolate middle.

This pud is truly irresistible and when you can eat it at anytime, why wouldn’t you?

Ingredients:

Method:

100 g plain choc 125 g butter 50 g caster sugar 2 eggs 1 egg yolk 2 tbsp plain flour

1. Grease the inside of 4 individual ramekin dishes with butter.

2. Put chocolate and butter in a bowl and put in microwave on defrost setting for 2 mins.

Stir and then put back in microwave for 1 min more if still lumpy. Check regularly to avoid heating chocolate too much.

3. Put sugar, 2 eggs and 2 egg yolks in a bowl and whisk with electric whisker for 5 mins until doubled in volume.

4. Add the melted choc mixture to the egg, carefully folding in with the flour.

5. Divide mixture between 4 ramekins, cover with cling film and freeze overnight.

6. To bake from freezer, heat oven to 200C (fan 180C) gas mark 6 and put in a baking tray to preheat.

7. Put ramekins on baking tray when hot and bake for 16-17 mins.

8. Serve with a light dusting of icing sugar.

Chef’s Tip: Make it in small individual ramekin dishes that lurk in everyone’s cupboard.

Serves

4

Prep time 15mins

70

Brilliant Bakes

3 73

Brilliant Bakes

Lemon Drizzle Cake This recipe is a classic and is quick to make but very tasty at the same time. Just a normal cake sponge with lemon flavour and a lemon sauce on top.

Ingredients:

Method:

225g of softened unsalted butter 225g of caster sugar 4 eggs 1 finely grated lemon zest 225g of self-raising flour

1. Preheat your oven to 180C if fan or 160C gas, ask your parent if you’re not sure.

2. Mix together the 225g of softened unsalted butter and the 225g of caster sugar until it’s pale and creamy, then add the 4 eggs, one at a time, slowly mixing together.

3. Finally sift in the 225g of self-raising flour and add the 1 finely grated lemon zest, one after the other, and mix until it’s well combined.

4. Line a loaf tin (8 x 12cm), or something around that size, with greaseproof paper, then spoon the mixture into the tin and level it at the top.

5. Put the mixture in the oven for 45-50 mins.

Every now and again, insert a thin skewer or something like that into the centre of the cake, if it comes out clean, then it’s done.

6. Whilst the mixture is cooking, you can make the drizzle topping. Mix together the juice of 1½ lemons and the 85g of caster sugar.

7. Wait till the cake has cooled down, then prick holes in the cake with a fork or a skewer and pour over then drizzle. The drizzle will sink into the hole and spread through the cake.

When it has cooled, the drizzle will have formed a nice crisp topping.

8. If you want icing mix up some icing sugar with a little water and drizzle over.

9. It will keep in an airtight container for 3-4 days.

Drizzle topping Juice of 1½ lemons 85g of caster sugar Icing sugar and water (optional)

74

Brilliant Bakes

Tea Bread This makes a great snack when you come through the door at the end of the day – you only need to remember to soak the fruit the night you make it.

Ingredients:

Method:

250 g dried sultanas and raisins 225g light brown sugar 300 ml strong hot tea 275g self-raising flour 1 egg, beaten

1. Mix fruit and sugar together in a bowl.

2. Pour over hot tea and cover bowl to rest overnight.

3. Next day, preheat oven to 150C/300F/gas 2.

3. Grease a large loaf tin and line bottom with baking paper.

4. Stir flour and egg into fruit mixture.

5. Turn into loaf tin and flatten top.

6. Put in oven for 1½ - 1¾ hrs until skewer comes out clean.

7. Leave in tin for 10 mins before turning out.

Chef’s Tip: Spread with butter for a lovely treat or you can eat on its own.

76

Brilliant Bakes

Brownies They’re plain and simple but unbeatable.

Ingredients:

Method:

400 g caster sugar 225 g butter, melted 60 g cocoa powder 1 teaspoon vanilla extract 4 eggs 225 g plain flour 1/2 teaspoon baking powder 1/2 teaspoon salt 60 g walnut halves

1. Mix together all of the ingredients.

2. Bake at 180˚C for 25 mins in a 23x33 cm greased baking pan 3. Let cool for a few minutes, and eat.

Chef’s Tip: Watch the cooking time, as it is easy for them to be overcooked and dry.

78

Brilliant Bakes

Chocolate Cookies These are fantastically simple and easy to make.

If you want, replace about 75g of the choc chips with some chopped, dried cherries to create a well-balanced flavour.

Ingredients:

Method:

75g softened butter 75g Caster sugar 75g soft light brown sugar 1 medium egg 1 teaspoon vanilla essence 175g plain flour 1/2 teaspoon baking powder 150g Chocolate chips

1. Heat oven to 180°c and grease two baking trays.

2. Put the butter and both types of sugar into a large bowl. Stir until smooth and creamy.

3. Break the egg into a small bowl and beat it well, using a fork.

4. Add the vanilla essence to the egg and mix. Then, add this mixture to the large bowl, little parts at a time, so as not to curdle the mixture.

5. Sift the flour and baking powder into the bowl. Stir until smooth.

6. Add the chocolate chips and stir until they are evenly distributed.

7. Place about a heaped teaspoon of the mixture into each place on the baking trays.

8. Bake them in the oven for about ten minutes or until they are golden brown.

Chef’s Tip: Try making cookie burgers by sandwiching 2 of these together with ice cream and put back in freezer to be ready for when you want a quick treat.

80

Brilliant Bakes

Banana and Choc-Chip Muffins It’s really annoying when you have bananas that never seem to ripen, but then go from solid green to over-ripe in less than a day! This recipe is great for using them up.

Ingredients:

Method:

265g Self Raising Flour 1/4 tsp baking powder 1/2 tsp nutmeg 55g of caster sugar 115g butter 1 medium egg 3 medium bananas, mashed 100 g choc chips

1. Cream the butter and sugar.

2. Heat the oven to 200°c.

3. Combine the flour, baking powder and nutmeg in a separate bowl.

4. Beat the egg and the banana into the creamed butter and sugar.

5. Mix in the choc chips, and then fold in the flour, baking powder and nutmeg.

6. Divide the mixture evenly into 12 muffin cases and place into tray.

7. Bake for 20-25mins or until golden brown.

Chef’s Tip: Be careful not to over-mix the mixture though or it will make the muffins chewy!

82

Brilliant Bakes

American Chocolate Cake This recipe isn’t exactly difficult to make, but does take a bit more time. However, it’s the perfect simple-to-produce cake for any occasion even a teenager could do it. It’s really tasty too!

Ingredients:

Method:

275g self raising flour (10oz, if you’re into that) ½ teaspoon salt 3 tbsp cocoa (45g) 175g caster sugar (6oz) 1 teaspoon bicarb soda 200ml milk (half a pint) 140ml corn oil (quarter of a pint) 3 tablespoons golden syrup ½ teaspoon vanilla essence

1. Line two 8” (like, 20cm) sandwich tins with greaseproof paper.

2. Heat the oven to 180 degrees Celcius, Fahrenheit 365, Kelvin 453.15. In case any of our readers cook in Kelvin. That’s gas mark 4.

3. Sift flour, salt, cocoa and sugar into a bowl.

Make a small well in the centre.

4. Dissolve bicarb in 1 tablespoon of milk and pour into flour with remaining milk, oil, syrup and vanilla essence. Beat well to make a smooth batter, with like a spoon or whatever.

Pro tip: now is a good point to have a lick at the mixture. If it’s horrible, now is a good point to throw it all away and start again.

5. Pour into tins and bake for 40 minutes or until the cakes spring back when lightly pressed with a fingertip.

6. Cool on a wire rack and then sandwich the two cakes together with chocolate icing or buttercream.

84

Icing and filling…

These are really not hard.

They can be used to cover the cake, act as a filling, or if you really want, be eaten on their own.

Good luck!

Chocolate Icing Ingredients:

Method:

25 g cocoa (1oz) ¾ tablesopoon hot water 25 g soft butter (1oz) 100 g sieved icing sugar (4oz)

1. Place the cocoa in a bowl with the hot water and butter, and beat it together until it’s smooth, and the butter has blended in.

The less you lose over the sides of the bowl, the better.

2. Beat in the icing sugar to make a thick icing, and use it to sandwich the cakes together or to put on top. Personally, I like it in the middle.

Buttercream Ingredients:

Method:

25 g soft butter (1oz) 100 g sieved icing sugar (4oz) 25 g drinking chocolate (1oz)

Place all the ingredients in a bowl and mix like crazy until it’s smooth and well blended.

That’s it!!

86

Brilliant Bakes

Express Carrot Cake OK there are a lot of ingredients in this one but it is super easy as it is just mix and pop in the microwave. It would make a great surprise birthday cake for mum or a friend.

Ingredients:

Method:

Cake

Cake

220 g grated carrots 50 g walnut pieces 50 g chopped dates 175 g light soft brown sugar 2 large eggs 175 ml sunflower oil 1 teaspoon vanilla extract 2 tablespoons cold milk 150 g plain flour 1 teaspoon baking powder 3/4 tsp bicarbonate of soda 1 teaspoon mixed ground spice

Icing

200 g full fat Philadelphia 150 g icing sugar Zest of 1 lemon Juice of 1 lemon 3/4 teaspoon vanilla extract 25g walnuts

1. In a big bowl put the carrots, walnuts, chopped dates, brown sugar, beaten eggs, vanilla extract, cold milk, sunflower oil and mix well.

2. Then sift into the bowl the flour, baking powder, bicarbonate of soda and ground spice and mix well.

3. Line a round bowl with flat base with baking paper.

4. Pour in the mixture and cook on a 750w microwave cook on High for 14 minutes. The top should be springy and the sides coming away from the edge a wee bit.

5. When it is cooked put the dish aside for 15 minutes. After that time with a knife gently ease the cake away from the sides. Then turn the cake out onto a cooling rack and let it cool completely.

Icing 6. To make the icing all you have to do is beat the Philadelphia into the icing sugar in a small bowl.

7. Grate the lemon zest and add this with the juice of half the lemon and then add the vanilla extract. This mixture will be runny but it is gorgeous.

8. When the cake is cold pour the icing mixture over the top of the cake and let it run down the sides. Decorate with a few walnut pieces.

88

Brilliant Bakes

Black and White Brownies These look amazing and are really simple to make as all done in a saucepan! These aren’t just any old brownies so save them for when you want to show off.

These freeze really well so freeze half of them if you can bear to not eat immediately.

Ingredients:

Method:

125 g butter, chopped 125 g dark chocolate chopped 1 cup brown sugar 3 eggs, lightly beaten 1/3 cup flour 1/3 cup of cocoa powder 1/4 teaspoon baking powder 250 g Cream cheese ¼ cup caster sugar 1 egg, extra, lightly beaten

1. Combine the butter, chocolate and brown sugar in a saucepan and stir over a medium heat until chocolate and butter have melted.

2. Remove from heat and whisk in the eggs.

3. Add the sifted flour, cocoa and baking powder. Stir until well combined then pour into a greased and base lined 18cm × 28cm slice pan.

4. Beat the cream cheese, caster sugar and extra egg until smooth and creamy.

5. Spoon randomly over chocolate mixture and swirl with the tip of a knife.

6. Bake at 180°C for 35-40 minutes or until top looks like it is a light brown crust. Cool on a wire rack before cutting into 24 pieces.

Makes

Chef’s Tip: Make sure you leave brownies in tin until completely cold before cutting as it makes it a lot easier to get them out of tin.

24

90

Brilliant Bakes

Chocolate Biscuit Sandwiches These are like the traditional Italian baci di dama biscuits that mean lady’s kisses. So more-ish and just melt in your mouth. Keep them small, as they are very rich. But I bet they won’t last in any house very long.

Ingredients:

Method:

150 g ground almonds 200 g caster sugar 200 g butter 225 g plain flour 25 g cocoa Nutella or Betty Crocker Chocolate Fudge icing for sandwiching together

1. Heat oven to 200C or gas mark 6.

2. In a large bowl mix together all the biscuit ingredients until you have a soft dough (best done with your hands).

3. Roll out the mixture into small walnut sized balls and place on an oiled tray making sure they are 5 cm apart.

4. Bake for 12-15 mins until crisp only at edges, as we want them to be soft not crisp.

5. Leave to cool on tray for 5 mins before transferring to a rack.

6. When cool sandwich 2 together with Nutella or chocolate spread of your choice.

Makes

12

92

Takes 25 mins

HUNGRY ALL THE TIME We hope you’ve enjoyed reading the recipes in our book and – hopefully – eating the food!

We’d like to say a huge thank you to Chris at LeachPrint for all his help, ideas and support.

And to Mike at Mike Rowney Design for working all through his weekend helping us format everything in an impossibly short amount of time.

A Wabi-Sabi production