From Pasta to Pancakes

FROM

PASTA TO PANCAKES THE ULTIMATE STUDENT COOKBOOK

TIFFANY GOODALL

CONTENTS BASIC KITCHEN EQUIPMENT 4 BREAKFAST WITH TIFFANY

STORE CUPBOARD INGREDIENTS 6

FOOD HYGIENE 7

2

1 8

Breakfast Smoothie • Energy Smoothie • Apricot Smoothie • Blueberry Yoghurt Smoothie • The Perfect Poached Egg • Boiled Egg and Soldiers • Scrambled Eggs on Toast • Eggy Bread with Maple Syrup • Jim’s Fried Breakfast • Fresh Fruit Salad • Porridge Mad • HOW TO Cook Pancakes • Ham and Cheese Pancakes • Basic Sweet Pancakes • Decadent Chocolate and Banana Pancakes

FOOD ON THE MOVE

46

3

Tuna and Spring Onion Pitta • Egg Mayonnaise Sandwiches • Potato, Bacon and Spring Onion Salad • Chickpea and Red Onion Salad • Chicken and Tomato Salsa Wrap • HOW TO Make Couscous • Couscous with Red Roasted Vegetables • Moroccan Couscous Salad • Green Couscous Salad

REAL FAST FOOD 24 HOW TO Cook Pasta • Tomato and Garlic Sauce • Magic Mushroom Sauce • Ma’s Carbonara Sauce • Basil, Garlic, Feta, Rocket and Olive Oil Spaghetti • Mushroom and Red Onion Risotto • Goat’s Cheese and Rosemary Risotto • Cauliflower Cheese • HOW TO Make A Toasted Sandwich • Ham and Cheese Toasty • Banana Toasty • The T Club • The Ultimate Cheese on Toast • Ham and Cheese Omelette • Spanish Omelette • One Pot Chicken Thighs • Chicken Wrapped in Bacon

4

HEALTHY DAYS FOR THE GIRLS 58

Caesar Salad • Crudité Selection with Tsatsiki • Warm Salad Niçoise • Bruschetta • Homemade Pesto • Low Calorie Vegetable Soup • Tiff’s Healthy Minestrone Soup • HOW TO Cook Noodles • Egg Noodles • Rice Noodles • Beef Noodle Stir-fry • Prawn and Coconut Stir-fry • Coconut Noodles

FROM PASTA TO PANCAKES THE ULTIMATE STUDENT COOKBOOK As a new generation of students leave home, many face the daunting prospect of cooking for themselves for the first time. Rather than resort to a diet of expensive takeaways or anything-on-toast, Tiffany Goodall explains, step-by-step, how to cook. Written with a student budget firmly in mind, it covers key basic skills such as how to cook pasta, or bake a jacket potato and moves on to explain how to whip up delicious breakfasts, filling lunches, proper dinners and delicious treats.

With more than 750 photographs and more than 90 double-tested recipes, From Curry To Cake makes it easy to learn to cook. It explains the things other books assume you know, and crucially, includes photographs to illustrate every step. So, if you need to know what simmering water really looks like, or how to check whether chicken is properly cooked, you’ll find clear instructions next to some handy pictures.

The book is divided into 10 chapters, from Breakfast at Tiffany’s, to Real Fast Food, House Parties and even Tiff’s Treats. So whether you want to know how to cook a fry-up, how to turn the contents of your fridge into a stir-fry, or need some ideas to keep your housemates fed, this is the only cookbook you need.

TIFFANY GOODALL

Since graduating top of her class at the famous Ballymaloe Cookery School in County Cork, Ireland, Tiffany has combined writing with guest appearances on BBC Market Kitchen and audience demonstrations for Marks and Spencer. She demonstrated at the Home & Garden Show in Chester and also at Channel 4’s Taste Festival in London and Bath.

Quadrille Publishing Limited Alhambra House 27-31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

£9.99 Paperback 978 184400 733 2 160pp 223 x 166mm 38,000 words Over 750 photographs Publication August 2009

BOYS ARE BACK IN TOWN 72

5

HOW TO Bake a Jacket Potato • Ham and Cheese in Their Jackets • The Classic – Jacket Potato with Beans and Cheese • Saturday Minute Steak Sandwich • Guacamole • Mexican Spicy Tomato Salsa • Hot Tacos • Quesadillas • Fajitas • Sausage and Mash Up • Mashed Potato Variations • Homemade Beef Burgers with Rustic Chips • Hot, Hot Lamb Curry

WASTED WEEKENDS 108

7

6 TIFF’S TUESDAYS 88 HOW TO Cook Pizza • Basic Tomato Sauce for Pizza • Pizza Margarita • My Perfect Pizza • Hot and Spicy Pizza • Vegetarian Pasta Heaven • Lasagne • Spaghetti Bolognaise • Garlic Bread • Shepherd’s Pie • Fish Pie • Thai Fishcakes • Tuscan Chicken Bake

8

Perfect Roast Chicken • Gorgeous Gravy • Ingrid’s Roast Potatoes • Buttered Broccoli • Gooey Leek Gratin • Beef Stew • Chicken, Bacon and Mushroom Casserole • Lottie’s Chicken and Coconut Curry • Fragrant Vegetable Curry • HOW TO Cook Rice • Buttered Basmati with Coriander • Thai Fragrant Rice • African Brown Rice • Special Fried Rice

TIFF’S TREATS 142

9

Brilliant Chocolate Brownies • Chocolate Mousse • Apple Crumble • Banana Bread • Cute Cupcakes • Oma’s Upside Down Pineapple Cake • Birthday Cake

INDEX 156 ACKNOWLEDGEMENTS

HOUSE PARTIES 128 Chilli Con Carne • My Ultimate Thai Green Curry • Vodka Watermelon • Cracking Cosmopolitan Cocktail • Sausages • Honey and Mustard Chicken • Lime and Chilli Prawn Kebabs • Barbecued Bananas • The Ultimate Hot Chocolate

160

CONTENTS BASIC KITCHEN EQUIPMENT 4 BREAKFAST WITH TIFFANY

STORE CUPBOARD INGREDIENTS 6

FOOD HYGIENE 7

2

1 8

Breakfast Smoothie • Energy Smoothie • Apricot Smoothie • Blueberry Yoghurt Smoothie • The Perfect Poached Egg • Boiled Egg and Soldiers • Scrambled Eggs on Toast • Eggy Bread with Maple Syrup • Jim’s Fried Breakfast • Fresh Fruit Salad • Porridge Mad • HOW TO Cook Pancakes • Ham and Cheese Pancakes • Basic Sweet Pancakes • Decadent Chocolate and Banana Pancakes

FOOD ON THE MOVE

46

3

Tuna and Spring Onion Pitta • Egg Mayonnaise Sandwiches • Potato, Bacon and Spring Onion Salad • Chickpea and Red Onion Salad • Chicken and Tomato Salsa Wrap • HOW TO Make Couscous • Couscous with Red Roasted Vegetables • Moroccan Couscous Salad • Green Couscous Salad

REAL FAST FOOD 24 HOW TO Cook Pasta • Tomato and Garlic Sauce • Magic Mushroom Sauce • Ma’s Carbonara Sauce • Basil, Garlic, Feta, Rocket and Olive Oil Spaghetti • Mushroom and Red Onion Risotto • Goat’s Cheese and Rosemary Risotto • Cauliflower Cheese • HOW TO Make A Toasted Sandwich • Ham and Cheese Toasty • Banana Toasty • The T Club • The Ultimate Cheese on Toast • Ham and Cheese Omelette • Spanish Omelette • One Pot Chicken Thighs • Chicken Wrapped in Bacon

4

HEALTHY DAYS FOR THE GIRLS 58

Caesar Salad • Crudité Selection with Tsatsiki • Warm Salad Niçoise • Bruschetta • Homemade Pesto • Low Calorie Vegetable Soup • Tiff’s Healthy Minestrone Soup • HOW TO Cook Noodles • Egg Noodles • Rice Noodles • Beef Noodle Stir-fry • Prawn and Coconut Stir-fry • Coconut Noodles

FROM PASTA TO PANCAKES THE ULTIMATE STUDENT COOKBOOK As a new generation of students leave home, many face the daunting prospect of cooking for themselves for the first time. Rather than resort to a diet of expensive takeaways or anything-on-toast, Tiffany Goodall explains, step-by-step, how to cook. Written with a student budget firmly in mind, it covers key basic skills such as how to cook pasta, or bake a jacket potato and moves on to explain how to whip up delicious breakfasts, filling lunches, proper dinners and delicious treats.

With more than 750 photographs and more than 90 double-tested recipes, From Curry To Cake makes it easy to learn to cook. It explains the things other books assume you know, and crucially, includes photographs to illustrate every step. So, if you need to know what simmering water really looks like, or how to check whether chicken is properly cooked, you’ll find clear instructions next to some handy pictures.

The book is divided into 10 chapters, from Breakfast at Tiffany’s, to Real Fast Food, House Parties and even Tiff’s Treats. So whether you want to know how to cook a fry-up, how to turn the contents of your fridge into a stir-fry, or need some ideas to keep your housemates fed, this is the only cookbook you need.

TIFFANY GOODALL

Since graduating top of her class at the famous Ballymaloe Cookery School in County Cork, Ireland, Tiffany has combined writing with guest appearances on BBC Market Kitchen and audience demonstrations for Marks and Spencer. She demonstrated at the Home & Garden Show in Chester and also at Channel 4’s Taste Festival in London and Bath.

Quadrille Publishing Limited Alhambra House 27-31 Charing Cross Road London WC2H 0LS www.quadrille.co.uk

£9.99 Paperback 978 184400 733 2 160pp 223 x 166mm 38,000 words Over 750 photographs Publication August 2009

BASIL, GARLIC, FETA, ROCKET AND OLIVE OIL SPAGHETTI

SERVES 1

I came up with this once while looking in the fridge and stuck for what to have for dinner. Lying around in my typically untidy student fridge were some garlic, feta cheese, rocket leaves, tomatoes and some basil, so I put it all together as a sauce with some olive oil, served it with spaghetti and wow, it’s now one of my staple and favourite dishes. The handy thing about this dish is you can substitute ingredients for what YOU have in your fridge. So if you have some peppers or parsley, chuck them in.

Similarly Cheddar or goat’s cheese would work well instead of feta.

Preheat the oven to 180°C/350°F/ Gas Mark 4.

1 Pour 1 tablespoon of the oil over the tomatoes in an ovenproof dish.

Put in the oven for 10 minutes.

2 Real Fast Food

3 tablespoons olive oil 2 tomatoes, sliced 150g/5oz dried spaghetti 2 garlic cloves, peeled and chopped finely 2 tablespoons roughly chopped basil 110g/4oz feta cheese, crumbled handful of rocket or lettuce leaves

3 Drain the pasta and tip it back into the pan. Add the garlic and basil mixture.

6 Add the crumbled feta cheese and season with some salt and pepper.

2 Cook your pasta (see page 26). Meanwhile put the garlic and basil into a bowl, add the remaining 2 tablespoons of olive oil and mix.

5 Tip the pasta into a bowl and add the hot tomatoes. Mix well and lots of tomato juice should come out of them.

4 Remove the tomatoes from the oven.

YOU WILL NEED:

7 Serve scattered with the rocket leaves.

Eat immediately.

Optional Extras: There isn’t really a limit with something like this. Peppers would be great, any kind of cheese, chives, coriander, canned tomatoes, chilli, bacon… Feel free to go right ahead and add whatever you like.

Serving Suggestions: As you have your salad leaves on top, there is no need to mess around with a side salad, just have a glass of wine or a beer and go for it.

Leftovers: This will keep in the fridge for a day. Warm it up the following day in a saucepan set over a low-medium heat, adding another tablespoon of olive oil. I think it’s best eaten immediately though, so eat up.

Real Fast Food 3

BASIL, GARLIC, FETA, ROCKET AND OLIVE OIL SPAGHETTI

SERVES 1

I came up with this once while looking in the fridge and stuck for what to have for dinner. Lying around in my typically untidy student fridge were some garlic, feta cheese, rocket leaves, tomatoes and some basil, so I put it all together as a sauce with some olive oil, served it with spaghetti and wow, it’s now one of my staple and favourite dishes. The handy thing about this dish is you can substitute ingredients for what YOU have in your fridge. So if you have some peppers or parsley, chuck them in.

Similarly Cheddar or goat’s cheese would work well instead of feta.

Preheat the oven to 180°C/350°F/ Gas Mark 4.

1 Pour 1 tablespoon of the oil over the tomatoes in an ovenproof dish.

Put in the oven for 10 minutes.

2 Real Fast Food

3 tablespoons olive oil 2 tomatoes, sliced 150g/5oz dried spaghetti 2 garlic cloves, peeled and chopped finely 2 tablespoons roughly chopped basil 110g/4oz feta cheese, crumbled handful of rocket or lettuce leaves

3 Drain the pasta and tip it back into the pan. Add the garlic and basil mixture.

6 Add the crumbled feta cheese and season with some salt and pepper.

2 Cook your pasta (see page 26). Meanwhile put the garlic and basil into a bowl, add the remaining 2 tablespoons of olive oil and mix.

5 Tip the pasta into a bowl and add the hot tomatoes. Mix well and lots of tomato juice should come out of them.

4 Remove the tomatoes from the oven.

YOU WILL NEED:

7 Serve scattered with the rocket leaves.

Eat immediately.

Optional Extras: There isn’t really a limit with something like this. Peppers would be great, any kind of cheese, chives, coriander, canned tomatoes, chilli, bacon… Feel free to go right ahead and add whatever you like.

Serving Suggestions: As you have your salad leaves on top, there is no need to mess around with a side salad, just have a glass of wine or a beer and go for it.

Leftovers: This will keep in the fridge for a day. Warm it up the following day in a saucepan set over a low-medium heat, adding another tablespoon of olive oil. I think it’s best eaten immediately though, so eat up.

Real Fast Food 3

HOT HOT LAMB CURRY SERVES 4

How brave are you? This curry is punchy and spicy, perfect for a lads’ night in with a few beers. It is very spicy, so if you want to tone it down leave out the chilli flakes and use a couple of fresh green chillies instead.

1 Mix the lamb, yogurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate.

5 Mix up the boiling water and stock cubes, then pour over the lamb. Cook over a low heat for 35 minutes until the lamb is tender.

YOU WILL NEED: 1kg/21/4 lb lamb, diced 4 tablespoons plain yoghurt, plus extra to serve 1 teaspoon ground turmeric 1 teaspoon ground cumin 2 tablespoons vegetable oil 1 onion, peeled and sliced 3 garlic cloves, peeled and chopped finely 2cm/1inch piece of root ginger, peeled and chopped finely 6 small green chillies, such as bird’s eye chillies 1–2 teaspoons chilli flakes 400ml/14fl oz boiling water 2 chicken stock cubes large handful of spinach leaves 4 tablespoons coriander leaves, chopped

4 Add the yoghurt-marinated lamb, stir well and season with salt and pepper.

6 Add the spinach and cook for another 5 minutes.

2 Heat the oil in a large pan and fry the onion, garlic and ginger.

3 Add the chillies and chilli flakes and mix around.

7 Serve hot, hot, hot with a dollop of yoghurt to cool the flames!

Optional Extras: Feel free to use coconut milk instead of stock here. Red chillies would also be great and give the dish some extra colour.

Serving Suggestions: Serve with some buttered basmati rice with coriander (see page 125), some naan bread and a good mango chutney.

Leftovers: You can reheat the curry the following day by slowly bringing it to the boil in a pan set over a low heat.

Alternatively, it can be frozen for up to 2 months.

4 Boys Are Back In Town

Boys Are Back In Town 5

HOT HOT LAMB CURRY SERVES 4

How brave are you? This curry is punchy and spicy, perfect for a lads’ night in with a few beers. It is very spicy, so if you want to tone it down leave out the chilli flakes and use a couple of fresh green chillies instead.

1 Mix the lamb, yogurt, turmeric and cumin together in a bowl. Put in the fridge for an hour to marinate.

5 Mix up the boiling water and stock cubes, then pour over the lamb. Cook over a low heat for 35 minutes until the lamb is tender.

YOU WILL NEED: 1kg/21/4 lb lamb, diced 4 tablespoons plain yoghurt, plus extra to serve 1 teaspoon ground turmeric 1 teaspoon ground cumin 2 tablespoons vegetable oil 1 onion, peeled and sliced 3 garlic cloves, peeled and chopped finely 2cm/1inch piece of root ginger, peeled and chopped finely 6 small green chillies, such as bird’s eye chillies 1–2 teaspoons chilli flakes 400ml/14fl oz boiling water 2 chicken stock cubes large handful of spinach leaves 4 tablespoons coriander leaves, chopped

4 Add the yoghurt-marinated lamb, stir well and season with salt and pepper.

6 Add the spinach and cook for another 5 minutes.

2 Heat the oil in a large pan and fry the onion, garlic and ginger.

3 Add the chillies and chilli flakes and mix around.

7 Serve hot, hot, hot with a dollop of yoghurt to cool the flames!

Optional Extras: Feel free to use coconut milk instead of stock here. Red chillies would also be great and give the dish some extra colour.

Serving Suggestions: Serve with some buttered basmati rice with coriander (see page 125), some naan bread and a good mango chutney.

Leftovers: You can reheat the curry the following day by slowly bringing it to the boil in a pan set over a low heat.

Alternatively, it can be frozen for up to 2 months.

4 Boys Are Back In Town

Boys Are Back In Town 5

BIRTHDAY CAKE

YOU WILL NEED:

SERVES 6

Friends often ask me how to make a simple sponge birthday cake. This is a great recipe and very swift to whip up.

Preheat the oven to 180°C/350°F/ Gas Mark 4.

1 Beat the butter and sugar together in a large bowl.

Then add the eggs and mix well.

225g/8oz butter, plus extra for greasing 225g/8oz caster sugar 3 large eggs, beaten 225g/8oz self raising flour Icing: 150g/5oz butter 200g/6oz icing sugar 2 tablespoons of strawberry or raspberry jam 2 tablespoons of icing sugar

The mixture will get tougher to mix as you add more flour, but persevere as it will eventually become smooth and creamy.

2 Slowly add the flour and keep mixing.

7 When the cakes are cool, spread the icing over one of the sponges. Spread the other sponge with jam and sandwich the two together.

8 Sift the icing sugar over the top of the cake.

Happy birthday!

3 Grease a pair of 22cm/81/2 inch cake tins with butter. Divide the mixture between them.

This is the best bit.

4 Bake in the oven for 20 minutes until golden brown.

Check they are cooked by inserting a skewer. It’s ready if it comes out clean.

5 Remove from the oven, set aside for 5 minutes then turn out onto a board or plate.

6 Tiff’s Treats

6 While the cakes cool, make the icing by beating the butter until smooth and then mixing in the icing sugar.

Optional Extras: You could decorate the cake with some fresh fruit, chocolate sprinkles or sweets. There are so many bits you can buy for cake decorating, it just depends how far you want to go.

Serving Suggestions: I love decorating my cake with strawberries in the summer, it looks so pretty. In the winter, go for blackberries. Maltesers are also very gorgeous.

Leftovers: The cake will keep in an airtight container in the fridge for 1–2 days but not for much longer, as it will become soggy from the filling.

Tiff’s Treats 7

BIRTHDAY CAKE

YOU WILL NEED:

SERVES 6

Friends often ask me how to make a simple sponge birthday cake. This is a great recipe and very swift to whip up.

Preheat the oven to 180°C/350°F/ Gas Mark 4.

1 Beat the butter and sugar together in a large bowl.

Then add the eggs and mix well.

225g/8oz butter, plus extra for greasing 225g/8oz caster sugar 3 large eggs, beaten 225g/8oz self raising flour Icing: 150g/5oz butter 200g/6oz icing sugar 2 tablespoons of strawberry or raspberry jam 2 tablespoons of icing sugar

The mixture will get tougher to mix as you add more flour, but persevere as it will eventually become smooth and creamy.

2 Slowly add the flour and keep mixing.

7 When the cakes are cool, spread the icing over one of the sponges. Spread the other sponge with jam and sandwich the two together.

8 Sift the icing sugar over the top of the cake.

Happy birthday!

3 Grease a pair of 22cm/81/2 inch cake tins with butter. Divide the mixture between them.

This is the best bit.

4 Bake in the oven for 20 minutes until golden brown.

Check they are cooked by inserting a skewer. It’s ready if it comes out clean.

5 Remove from the oven, set aside for 5 minutes then turn out onto a board or plate.

6 Tiff’s Treats

6 While the cakes cool, make the icing by beating the butter until smooth and then mixing in the icing sugar.

Optional Extras: You could decorate the cake with some fresh fruit, chocolate sprinkles or sweets. There are so many bits you can buy for cake decorating, it just depends how far you want to go.

Serving Suggestions: I love decorating my cake with strawberries in the summer, it looks so pretty. In the winter, go for blackberries. Maltesers are also very gorgeous.

Leftovers: The cake will keep in an airtight container in the fridge for 1–2 days but not for much longer, as it will become soggy from the filling.

Tiff’s Treats 7

BEEF NOODLE STIR-FRY

SERVES 2–4

If you go to a Chinese restaurant you’ll doubtless find a selection of chow mein dishes on the menu. It is the generic term used for a Chinese dish of stir-fried noodles. You could use chicken, vegetables or even small prawns instead of the beef in this recipe.

1 Cook the rice noodles (see opposite).

2 Meanwhile, heat the oil in a frying pan, then add the chillies, ginger, garlic and green pepper.

Stir-fry for 4 minutes.

YOU WILL NEED: 225g/8oz rice noodles or egg noodles 2 tablespoons olive oil 2 red chillies, deseeded and chopped 2 tablespoons chopped ginger 2 garlic cloves, crushed 1 green pepper, deseeded and chopped finely 3 sirloin or rump steaks, sliced juice of 2 limes 3 tablespoons soy sauce 1 teaspoon honey

3 Add the beef, lime juice and soy sauce.

Fry for a couple of minutes.

4 Add the cooked rice noodles.

5 Mix well and add the honey. Have a taste and add some more soy sauce if you think it needs it.

Optional Extras: Teriyaki sauce instead of the soy sauce is truly delicious and you could use more vegetables if you want.

Serving Suggestions: Serve in a big bowl with a wedge of lime and tuck in with some chopsticks.

Leftovers: This stir-fry will keep in the fridge, covered, for up to 2 days. When you want to reheat it, blast it in a wok or frying pan until it’s piping hot.

Healthy Days For The Girls 8

FROM

PASTA TO PANCAKES THE ULTIMATE STUDENT COOKBOOK

TIFFANY GOODALL