Half-Hour Hungries by Sabrina Parrini

Contents Introduction & how to use this book ................................................ 10 Safety tips & special instructions ...................................................... 16 Speedy Snacks ................................................................................................ 28 Summer sunset juice ...............................................................................................................................

30

Mango smoothie ...........................................................................................................................................

32

Nacho-flavoured popcorn .......................................................................................................................

34

Salsa fresca with corn chips ...............................................................................................................

36

Garlic green beans with parmesan and almonds ................................................................... 38 Savoury French toast ...............................................................................................................................

42

Super-speedy margherita pizza .......................................................................................................

44

Rocket and pear salad .............................................................................................................................

46

Vanilla yoghurt with watermelon and rosewater .................................................................

48

Knickerbocker glory ...................................................................................................................................

52

Easy Eats ............................................................................................................ . 54

8

Cheesy quesadillas .....................................................................................................................................

56

Cheese twists ..................................................................................................................................................

58

Corn muffins ...................................................................................................................................................

60

Herb and garlic bread ...............................................................................................................................

62

Sloppy Joes .......................................................................................................................................................

66

Panzanella (Italian torn-bread salad) ............................................................................................

68

Macerated strawberries in balsamic ..............................................................................................

70

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Lemon curd ....................................................................................................................................................... 74 Ricotta hotcakes ..........................................................................................................................................

76

Peanut cookies ...............................................................................................................................................

78

Mont Blanc .......................................................................................................................................................

80

Bigger Bites ........................................................................................................ 82 Tomato and basil bruschetta .............................................................................................................

84

Lemon and tuna orzo ...............................................................................................................................

86

Fancy chicken sandwiches ...................................................................................................................

88

Chicken and sweetcorn soup ...............................................................................................................

92

Croque monsieur ............................................................................................................................................ 94 Tomato and basil penne ........................................................................................................................... 96 Little tuna and tomato tartlets ....................................................................................................... 100 Chicken satay skewers .......................................................................................................................... 102 Pumpkin soup .............................................................................................................................................. 104 Potato and bacon hash ........................................................................................................................... 106 Cheesy mac .................................................................................................................................................... 108 Burritos ............................................................................................................................................................. 110 Mexican chicken soup ............................................................................................................................

114

Spaghetti carbonara ............................................................................................................................... 116 Tomato and risoni bake ........................................................................................................................ 118

Index .................................................................................................................... 122

Contents

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Speedy Snacks Recipes you can cook in 10–20 minutes

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Nacho-flavoured popcorn This is a tasty variation on buttered popcorn that one of my Little Kitchen teachers, Lisa, taught my cooking students. Serve it at your next party or for National Popcorn Day – 19 January. It’s sure to be a hit!

Method Measure the oil into a large, heavy-based saucepan and add two kernels of popping corn.

With adult help: Heat the saucepan over medium–high

heat. When the two kernels pop, tip the remaining popping

corn into the saucepan and quickly put the lid on. Wearing

an oven mitt, hold the lid on tight and gently swirl the pan

Makes approximately 5 cups

around so all of the popping corn gets coated in oil.

Prep time: 15 minutes

Soon you’ll hear the corn start to pop! Keep the lid on and

Cooking time: 15-20 minutes

burn you. If you really want to see what’s happening, try

don’t peek, because the corn could escape from the pan and using a saucepan with a glass lid.

Ingredients

With adult help: Give the pan a gentle shake with the lid on

2 tablespoons vegetable oil

sound of popping has slowed to 1 or 2 pops every 5 seconds,

while the corn is popping. After roughly a minute, when the

70 g (2½ oz/⅓ cup) popping corn

take the saucepan off the heat. Leave the lid on until the

30 g (1 oz/1½ tablespoons) salted butter

corn has stopped popping completely.

½ teaspoon sweet paprika ½ teaspoon garlic powder

With adult help: Wearing oven mitts, use a large measuring

½ teaspoon sea salt

in the bottom of the pan. These are the corn kernels that

½ teaspoon onion powder

cup to scoop the popcorn into a bowl. Leave any dark bits

30 g (1 oz/⅓ cup) parmesan cheese,

didn’t pop or open all the way and may have burnt – there are usually a few in every batch.

finely grated

With adult help: In a small saucepan, melt the butter over medium heat. Once the butter has melted, remove the

Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the

pan from the heat and add the spices and salt. Mix well, then evenly pour the butter mixture over the popcorn.

Using a metal spoon, stir well. Add the grated parmesan

ingredients ahead of time

and quickly combine so the cheese sticks to the popcorn.

Serve immediately.

Equipment:

Large bowl Chopping board

Measuring cups

34

Scales

Sharp knife

Grater

Measuring spoons

Large, heavybased saucepan with lid

Oven mitts

Small saucepan

Large metal, kitchen spoon

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Savoury French toast My aunty Lella taught me how to make savoury French toast when I was younger.

I was used to my mum’s sweet version, and remember being surprised by how delicious savoury French toast was. This is great served with roasted tomatoes!

Method Crack the egg into a mixing bowl. Add the milk, salt and pepper and whisk until frothy.

Measure the oil into a frying pan.

Take one slice of bread and place it in the egg mixture for roughly 30 seconds. Flip the bread over and let it sit in

the egg mixture until soaked through – roughly another 30 seconds.

Makes 2 large pieces of French toast

With adult help: While the bread soaks, heat the frying pan

Prep time: 10 minutes

over medium–low heat for 30 seconds.

With adult help: Carefully place the eggy bread into the

Cooking time: 20 minutes

heated pan – watch for splashing! While this first piece

cooks, repeat the soaking process with the remaining slice

Ingredients

of bread and add it to the pan when it is soaked through.

1 egg

With adult help: After 2 minutes cooking time, turn the

60 ml (2 fl oz/¼ cup) milk

first piece of French toast over with a spatula. A minute

½ teaspoon sea salt

later, turn the second piece of French toast. Once flipped,

1 pinch finely ground black pepper

each piece of French toast should be cooked for a further

1 tablespoon vegetable oil, for frying

2 minutes, or until golden.

2 slices of casalinga or sourdough bread,

With adult help: Using a spatula, carefully remove the

about 1.5 cm (½ in) thick, cut on

French toast from the pan and place on the absorbent

the diagonal

paper–covered plate to soak up any excess oil.

Serve immediately.

Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time

Equipment: Whisk Large mixing bowl

42

Measuring jug

Measuring spoons

Spatula

Frying pan

Large plate covered in kitchen towel

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Bigger Bites Recipes you can cook in 30 minutes or more

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Little tuna and tomato tartlets These tartlets are great for a party, as an entrée or even as a quick after-school snack.

You can vary the filling in these tarts – try experimenting with different flavour combinations!

Method Pre-heat your oven to 200ºC (430ºF). Using some scrunched-up baking paper, grease a standard 9-hole muffin tin with butter.

To make pastry rounds, turn a 9 cm (3½ in) diameter bowl upside-down and press it firmly into the pastry square, twisting back and forth. Peel the round away from the

backing sheet and repeat until you have 9 rounds. Place one

Makes 9 tartlets

pastry round in each muffin-tin hole. Prick the pastry a few

times with a fork, then place a 10 cm (4 in) square of baking

Prep time: 30 minutes

paper on top of each round. Place pie weights, dried beans or uncooked rice on top of the baking paper pieces.

Cooking time: 30 minutes +

With adult help: Wearing oven mitts, place the muffin tin on

the middle shelf of your oven and bake for 10 minutes, or until

Ingredients

the pastry is puffed and golden. Remove the pastry cases

from the oven, once more wearing oven mitts. Remove the pie

1 teaspoon butter

weights and baking paper but leave the pastry in the tin.

3 x 24 cm (9½ in) squares ready-made puff pastry, thawed

While the pastry cases are baking, crack the eggs into a

2 eggs

medium mixing bowl and whisk until frothy. Add the tuna,

185 g (6½ oz) tinned tuna in oil

cheese, onion, garlic, cream, salt, pepper and chives, then

70 g (2½ oz) cheddar cheese, grated

mix well. Spoon the egg mixture evenly into the pastry cases

½ small onion, finely diced

and top each with a tomato round.

1 large garlic clove, finely grated

With adult help: Wearing oven mitts, return the muffin tin to

or crushed

125 ml (4½ fl oz/½ cup) cream

the middle shelf of the oven. Bake for around 25 minutes. The

½ teaspoon finely ground black pepper

gently pressed with a spoon – no liquid should come out.

1 tomato, sliced thinly into 9 rounds

Run a butter knife around the edge of each tartlet to loosen

1 teaspoon salt

tarts are ready when the filling springs back slightly when

10 chives, finely chopped

Once more wearing oven mitts, remove the tin from the oven. them, then gently remove the tarts from the tin using tongs.

Serve immediately!

Equipment:

Measuring spoons

100

Measuring jug

Chopping board

Scales

Sharp knife

9 cm (3½ in) diameter bowl

Ceramic pie weights (Raw rice or beans are also fine to use)

Grater Whisk

Tongs

Large metal kitchen spoon 9-hole, non-stick muffin tin

9 squares of baking paper, plus extra for greasing

Butter knife Fork

Mixing bowl Oven mitts

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Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time

Pre-heat your oven to 200ยบC (430ยบF) at least 20 minutes before cooking

Have an oven tray positioned in the middle shelf of the oven

Have the pastry thawed in advance

g

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Chicken satay skewers Method

Satay is one of my favourite flavours ever!

I recommend soaking your skewers before cooking to stop them from burning.

Thread the chicken cubes onto the skewers. Place the skewers into a 30 cm x 40 cm (12 in x 16 in) baking dish and set aside.

With adult help: Heat the vegetable oil in a small frying pan

Makes 8 small (half-size) skewers

over medium heat. Add the onion, garlic and chilli, and fry,

Prep time: 30 minutes +

heat to low. Add the water, peanut butter, lime juice, sugar,

Cooking time: 30 minutes +

minutes. Allow to cool.

stirring constantly, for 2 minutes, or until golden. Reduce the tamari, ginger and salt. Stir well and cook for another 2

Pour the cooled satay sauce over the chicken skewers and

Ingredients

use a wooden spoon to spread evenly. With tongs, turn each

350 g (12½ oz) chicken breast fillets,

for at least 5 minutes. If you have more time, marinate the

skewer over to coat it in sauce. Leave the chicken to marinate

cut into 2 cm (¾ in) cubes

chicken longer – the flavour will become even better!

2 tablespoons vegetable oil

1 small onion, very finely diced

With adult help: Heat the remaining oil in a large frying

1 pinch chilli powder

tongs, put the skewers into the pan. Make sure you stand

100 g (3½ oz) crunchy peanut butter

roughly 4 minutes each side, using clean tongs to turn them

1½ tablespoons finely grated palm sugar

platter and serve immediately with satay sauce on the side.

1 garlic clove, finely grated

pan over medium–low heat. Wearing oven mitts and using

100 ml (3½ fl oz) water

well back, as the oil can spatter. Cook the satay skewers for

½ teaspoon lime juice

over. Once the chicken is cooked, transfer the skewers to a

(jaggery), or soft brown sugar

2 teaspoons tamari

Time-saving tips

1 teaspoon sea salt

Have all your equipment and ingredients ready

1 x 2 cm (¾ in) piece ginger, finely grated

Find a kitchen hand to help you prepare the

2 tablespoons vegetable oil, for frying

ingredients ahead of time

Soak the bamboo skewers in advance

Equipment:

Measuring spoons

102

Measuring jug

Chopping board

Sharp knife

Microplane grater Scales

Large frying pan

Juicer

Wooden spoon

8 x 15 cm (6 in) bamboo skewers

30 cm x 40 cm (12 in x 16 in) baking dish

2 pairs tongs

Oven mitts Small frying pan

Platter

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marinated chicken

spicy satay sauce

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Burritos Method

Burritos were a real favourite of mine when I was growing up. Healthy and delicious ... what more could you want?

Pre-heat your oven to 200ºC (395ºF). Lay out 2 tortillas on each baking tray and set aside. Combine spice mix ingredients in a small bowl and set aside.

Makes 4 large burritos

With adult help: Heat the olive oil in a frying pan over

Prep time: 30 minutes

for 5 minutes, or until softened and golden. Add the chicken

Cooking time: 30 minutes +

cooks evenly. Once ready, remove from the heat and

medium heat. Add the onion and cook, stirring regularly,

and cook for 5 minutes. Keep stirring so all of the chicken set aside.

With adult help: Heat a second frying pan over high heat

Ingredients

and add the spice mix. Gradually whisk in the water, until

4 large flour tortillas

well combined. Cook, stirring regularly, for around 2 minutes,

Filling

Spice mix

or until thick. Reduce the heat to medium and add the

2 pinches hot paprika

2 tablespoons olive oil

½ teaspoon ground cumin

250 g (9 oz) chicken breast fillets,

1 teaspoon garlic powder

200 ml (7 fl oz) water

2 pinches ground cloves

(fresh or canned)

½ teaspoon sweet paprika 1 teaspoon onion powder

chicken and corn to the spice mixture. Keep stirring to

1 small onion, sliced finely

cut into 1 cm (½ inch) cubes

2 pinches ground cinnamon

50 g (1¾ oz/¼ cup) corn kernels

1 teaspoon sea salt

20 g (¾ oz/½ cup) finely

1 tablespoon rice flour

1 medium tomato, cut into 1 cm

2 pinches white pepper

prevent sticking. Allow the chicken to heat for 5 minutes, or until cooked through. Remove from heat and set aside.

With adult help: Wearing oven mitts, place the baking

trays in the oven on the middle and lower shelves. Heat the tortillas for about 3 minutes, or until just warmed

through – they should not get crispy. Remove from the oven once ready.

shredded lettuce (½ inch) cubes

Using tongs, arrange an even amount of lettuce and tomato down the centre of each tortilla. Spoon even amounts of

the chicken filling on top to cover the salad. Carefully and

tightly roll up each burrito so it resembles a fat sausage. If you’re having trouble, ask an adult to help you with this!

If needed, place 2 toothpicks in each burrito to hold everything together. Serve immediately.

Equipment:

Measuring spoons

110

Measuring jug

Chopping board

Sharp knife

Small bowl Scales

2 medium frying pans

2 baking trays

Whisk

Kitchen spoon

Tongs

Oven mitts

Toothpicks

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Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time

Pre-heat your oven to 200ยบC (395ยบF) at least 20 minutes before cooking

Have oven trays positioned in the middle and lower shelves of the oven

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