How to Feed Yourself by Spoon University [epub | 131,04 Mb] ISBN: 0525573739

  • Full Title: How to Feed Yourself: 100 Fast, Cheap, and Reliable Recipes for Cooking When You Don’t Know What You’re Doing
  • Autor: Spoon University
  • Print Length: 224 pages
  • Publisher: Harmony
  • Publication Date: December 4, 2018
  • Language: English
  • ISBN-10: 0525573739
  • ISBN-13: 978-0525573739
  • Download File Format | Size: epub | 131,04 Mb
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Directions

There’s a time in life when you wake up and realize you’re on your own: if you don’t feed yourself, it’s buttered noodles for the rest of your days. 

HOW TO FEED YOURSELF gives you exactly what you need to take control of your tiny kitchen and feed yourself depending on what’s in your fridge, what you’re craving, and what’s happening in your life. The goal isn’t to be perfect, but to finally cook like a real adult. No special equipment or skills or ingredients or magic required.
 
These recipes are based on the foods you probably have lying around—eggs, chicken, pasta, fish, potatoes, toast, grains, greens, and bananas. Once you’ve got those basics down, you’ll learn how to make them anything but basic with dishes like Really Legit Breakfast Tacos, Leftover Vodka Pasta Sauce, and Empty Peanut Butter Jar Noodles. Next, you’ll discover new flavor variations, including cinnamon toast three ways, how to make chicken not bland, and a complete theory of the seven best ways to stir fry.
 
The real world of feeding yourself is actually pretty great. Welcome. Go forth and cook like a real person.

 

Editorial Reviews

About the Author

Spoon University is a digital media brand created by and for the food-obsessed generation that is shaping the future of food. It’s a hub for recipes, cooking shortcuts, food news and trends that makes food fun and accessible. Spoon’s mission is to empower a community of young storytellers to explore their passions and discover their voices to create and share this content with the world.

Founded in 2013 by Mackenzie Barth and Sarah Adler, Spoon University is now part of the Discovery brand portfolio, alongside Food Network and HGTV. For more information, recipes and food news, visit spoonuniversity.com and @spoonuniversity

 

Keywords

Letter to the Reader

Introduction

1. GETTING DOWN WITH OPP

2. PANTRY ESSENTIALS

3. FAQS

4. MORNING ORANGE BASIL SHOT

CHIA FRUIT TOAST

ALMOND CHERRY MUFFINS

SUUTEI TSAI (MILK TEA)

NUTTY BANANA SMOOTHIE

JOHNNIE COLLINS’S COCONUT YOGURT WITH MANGO AND PAPAYA

PINEAPPLE MINT GREEN SMOOTHIE

BAKLAVA-ISH TOAST

CRUNCHY CHUNKY GRANOLA

OWEN + ALCHEMY’S UNSWEETENED ALMOND MILK

SPICY TAHINI AVOCADO TOAST

CREAMY PEACH PORRIDGE

BLUEBERRY CORN CAKES

CREAMY GRITS WITH AVOCADO AND HOT SAUCE

CHILAQUILES WITH CILANTRO CREAM

OVERNIGHT CHIA OATS

FRENCH TOAST SANDWICH WITH CINNAMON CARDAMOM SYRUP

BREAKFAST POTATO BOWL

5. DIPS + SPREADS + SIDES STRAWBERRY CHIA JAM AND CHOCOLATE CASHEW BUTTER

TAHINI HONEY SPREAD

VINSON PETRILLO’S FRESH CHICKPEA SPREAD WITH CRISPY BLACK OLIVES

ROASTED GARLIC BEAN DIP/SPREAD

CREAMY BABA GANOUSH

WHITE BEAN BUFFALO HUMMUS

JALAPEÑO CORN BREAD

BEET HORSERADISH RELISH/DIP/SPREAD

QUICK PICKLED DILL CUCUMBERS AND RADISHES

ZA’ATAR SWIRL BREAD

PERSIAN-STYLE DILL RICE

QUICK ROASTED SESAME BRUSSELS SPROUTS

FENNEL AND CABBAGE SLAW

HERB FRIES

ROASTED CARROTS WITH PESTO

LEBANESE SPICY POTATOES (BATATA HARRA)

CREAMY SUCCOTASH

MUSHROOM AND LENTIL STUFFING

6. SOUPS + SALADS TOMATO AND WHITE BEAN PANZANELLA

KALE AVOCADO SALAD

CARROT AND PISTACHIO SALAD

JERUSALEM SALAD

DANIEL HOLZMAN’S CHOPPED VEGETABLE SALAD

QUINOA TACO SALAD

TOMATO AND CORN SALAD WITH JALAPEÑO-LIME DRESSING

CREAMY MILLET SALAD

POMEGRANATE, SPINACH, AND WALNUT SALAD

RED LENTIL SOUP

EASY SPICY MISO SOUP

ROASTED CAULIFLOWER AND FENNEL SOUP

ROASTED POTATO, CORN, AND LEEK CHOWDER

THAI COCONUT SOUP

CREAMY ROASTED TOMATO SOUP

RUTH REICHL’S BUTTERNUT SQUASH SOUP

7. MAINS ROASTED ASPARAGUS AND TOMATO PASTA

OPEN-FACED FALAFEL SANDWICH

MEXICAN FRIED RICE NACHOS

SAAG PLANT-NEER

CREAMY BUTTERNUT SQUASH AND LENTIL TACOS

JOHNNY MARZETTI REMIX

COCONUT QUINOA AND BEANS

EASY RED CURRY VEGGIE BOWLS

PERRY HENDRIX’S ROASTED CARROTS AND SPROUTED LENTIL TABBOULEH

GO-TO SPAGHETTI MARINARA

BLACK-EYED PEAS AND GREENS

CREAMY MUSHROOM LASAGNA

MASHED POTATO AND GRAVY BOWL

CORN CAKES WITH BLACK BEAN SPREAD

ZA’ATAR SWEET POTATOES AND GARLICKY KALE

WHITE BEAN PEPPER CHILI

SPICY BROCCOLI RICE

8. DESSERTS ALMOND BUTTER AND BLUEBERRY COOKIES

HONEY PEPPERMINT CUPS

CHOCOLATE MINT COIN COOKIES

DOUBLE CHOCOLATE CUPCAKES WITH SALTED CHIA PUDDING FROSTING

CHOCOLATE HAZELNUT CRISPIES

NUT BUTTER CHOCOLATE TART

ROASTED PINEAPPLE SUNDAES

COCONUT DATE PINWHEELS

TURTLE EGGS

CHOCOLATE CHUNK COOKIES

TRIPLE BERRY SKILLET COBBLER

NO-BAKE TAHINI CHERRY BARS

JULIA TURSHEN’S STRAWBERRY GRANITA WITH WHIPPED COCONUT CREAM

ROASTED BERRY MILKSHAKE

GRASSHOPPER PARFAIT

CRISPY ICE CREAM BARS

9. SNACKS + SIPS GRILLED CINNAMON AND BANANA SANDWICH

CURRY CORN

BEET AND APPLE SAUCE

SWEET AND SPICY NUTS

TAHINI BALL BALLS

PEACH GINGER TEA

PISTACHIO COCONUT SQUARES

STRAWBERRY BASIL COOLER

WATERMELON LEMONADE

THREE SIMPLE JUICE RECIPES (CARROT AND ORANGE, GREEN APPLE, GREEN DREAM)

CHOCOLATE MILK/HOT CHOCOLATE

Resources

Acknowledgments

Index

About the Author

Credits

Copyright

About the Publisher

Letter to the Reader

from Lena Dunham

Dear Reader,

Welcome to a really good book. Seriously, you don’t know what’s about to hit you—this book is joyful, playful, delicious, and guess what? It will also change your life.

Let me start by saying I’m no saint in the food department. When doctors act impressed that I don’t smoke or drink, I always say, “But you haven’t asked about cheese yet.” Like so many people, so many women, my life has been a struggle between what tastes right to me and what IS right FOR me. Even during a decade-long dalliance with veganism, my regimen consisted of French fries, Sprite, and veggie dogs on massive fluffy buns. My boyfriend describes my dietary preferences as “three-year-old with a credit card.”

When endometriosis entered my life full throttle, I knew I had to make some adjustments as I dealt with a chronic disease, but it was hard to admit those changes might be dietary. When you’re already exhausted, stressed, and pissed at Lady God, you don’t also want your Bolognese and biscuits taken away from you. I was a ravenous beast clinging to quesadillas for dear life.

But after I decided to go public with my struggle, a little angel reached out her hand in the form of one Ms. Jessica Murnane. Without preaching, without judgment, she sent me a list of some of the food changes that had worked for her in her own journey with the illness. I’m pretty public with my challenges, so I get a lot of random emails from people
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eberg.

I hope that The Baker’s Appendix is a great companion for you in your kitchen endeavors, whether you’re a professional pastry chef with decades of experience and the ability to make macarons in your sleep (I’ll get there one day!) or someone new to the beauty of baking, to the way a cake or a loaf of bread or a pie can bring such joy to yourself and all of those around you. It is one of life’s simplest pleasures. May this book make the experience all the simpler.

Adjusting for Altitude

3,000 ft

5,000 ft

7,000 ft

10,000 ft

Flour

increase each cup by 1 tbsp

increase each cup by 2 tbsp

increase each cup by 3 tbsp

increase each cup by 4 tbsp

Baking Powder or Soda

decrease each tsp by ⅛

decrease each tsp by ¼

decrease each tsp by ½

decrease each tsp by ⅔

Sugar

decrease each cup by 1 tbsp

decrease each cup by 2 tbsp

decrease each cup by 3 tbsp

decrease each cup by 4 tbsp

Liquid

increase each cup by 1 tbsp

increase each cup by 2 tbsp

increase each cup by 3 tbsp

increase each cup by 4 tbsp

Oven Temperature Conversions

NOTE: I can not stress highly enough how important an oven thermometer is for baking. If you don’t have one, buy one. CDN makes reliable models.

OVEN MARK

FAHRENHEIT

CELSIUS

GAS

Very Slow/Cool

250°–275°F

130°–140°C

Gas Mark ½–1

Slow/Cool

300°F

150°C

Gas Mark 2

Moderately Slow/Warm

325°F

170°C

Gas Mark 3

Moderate

350°F

180°C

Gas Mark 4

Moderately Hot

375°–400°F

190°–200°C

Gas Mark 5–6

Hot

425°–450°F

220°–230°C

Gas Mark 7–8

Very Hot

450°–475°F

230°–250°C

Gas Mark 8–9

Extremely Hot

475°–500°F

250°–260°C

Gas Mark 9–10

Using a convection oven instead of a standard oven

I’ve not had the opportunity to bake using a convection oven, but since they are becoming more and more common, I wanted to include guidelines for doing so. There is no direct conversion, but there are two generally accepted methods:

1. Reduce the temperature by 25°F/15°C.

2. Reduce the baking time by 25%.

Baking Pan Volume Conversions

If your recipe calls for a particular pan that you either don’t have or do not care to use, look in this section for a pan (or pans) that will hold an equal or greater volume. Remember to adjust baking time accordingly: for a smaller pan, increase the baking time; for a larger pan, decrease the baking time.

ROUND DIMENSIONS

VOLUME

6″ × 2″ (15 cm x 5 cm)

4 c (950 mL)

8″ × 2″ (20 cm × 5 cm)

6 c (1.4 L)

8″ × 3″ (20 cm × 8 cm)

7 c (1.6 L)

9″ × 2″ (23 cm × 5 cm)

8 c (1.9 L)

9″ × 3″ (23 cm × 8 cm)

8¾ c (2 L)

10″ × 2″ (25 cm × 5 cm)

11 c (2.6 L)

SQUARE DIMENSIONS

VOLUME

6″ × 6″ × 2″ (15 cm × 15 cm × 5 cm)

6 c (1.4 L)

8″ × 8″ × 2″ (20 cm × 20 cm × 5 cm)

8 c (1.9 L)

9″ × 9″ × 2″ (23 cm × 23 cm × 5 cm)

10 c (2.4 L)

RECTANGULAR DIMENSIONS

VOLUME

7″ × 11″ × 2″ (18 cm × 28 cm × 5 cm)

6 c (1.4 L)

9″ × 13″ × 2″ (23 cm × 33 cm × 5 cm)

14 c (3.3 L)

BUNDT DIMENSIONS

VOLUME

7.5″ × 3″ (19 cm × 8 cm)

6 c (1.4 L)

10″ × 3.5″ (25 cm × 9 cm)

12 c (2.8 L)

TUBE DIMENSIONS

VOLUME

8″ × 3″ (20 cm × 8 cm)

9 c (2.1 L)

9″ × 3″ (23 cm × 8 cm)

12 c (2.8 L)

10″ × 4″ (25 cm × 10 cm)

16 c (3.8 L)

LOAF DIMENSIONS

VOLUME

8″ × 4″ × 2.5″ (20 cm × 10 cm × 6 cm)

4 c (950 mL)

8.5″ × 4.5″ × 2.5″ (21 cm × 11 cm × 6 cm)

6 c (1.4 L)

9″ × 5″ × 3″ (23 cm × 13 cm × 8 cm)

8 c (1.9 L)

JELLY ROLL/SHEET PAN DIMENSIONS

VOLUME

9″ × 12.5″ × 1″ (23 cm × 32 cm × 2.5 cm)

6 c (1.4 L)

10.5″ × 15.5″ × 1″ (27 cm × 39 cm × 2.5 cm)

10 c (2.4 L)

12.5″ × 17.5″ × 1″ (32 cm × 44 cm × 2.5 cm)

12 c (2.8 L)

PIE DIMENSIONS

VOLUME

9″ × 1.5″ (23 cm × 4 cm)

4 c (950 mL)

9.5″ × 2″ (24 cm × 5 cm)

7 c (1.6 L)

TART DIMENSIONS

VOLUME

4″ × 0.75″ (10 cm × 2 cm)

½ c (120 mL)

9″ × 1″ (23 cm × 2.5 cm)

4 c (950 mL)

CUPCAKE/MUFFIN TIN DIMENSIONS

VOLUME

MINI

1.5″ × 0.75″ (3.5 cm × 2 cm)

⅛ c (30 mL)

STANDARD

2.5″ × 1.5″ (6 cm × 3.5 cm)

¼ c (60 mL)

JUMBO

3.5″ × 2″ (7 cm × 5 cm)

½ c (120 mL)

SPRINGFORM DIMENSIONS

VOLUME

6″ × 3″ (15 cm × 8 cm)

4 c (950 mL)

8″ × 3″ (20 cm × 8 cm)

10 c (2.4 L)

9″ × 3″ (23 cm × 8 cm)

11 c (2.6 L)

10″ × 3″ (25 cm × 8 cm)

12 c (2.8 L)

Historical Measurement Conversions

60 drops = 1 tsp

Butter the size of a walnut = 2 tbsp

Butter the size of an egg = ¼ c

Coffee cup = 1 c

Dash = ⅛ tsp

Dessert spoon = 1½ tsp

Gill = ½ c

Handful = ½ c

Pinch = ⅛ tsp

Salt
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duced products according to your own dietary needs. Do bear in mind that choosing skim milk over whole milk will yield a slightly less rich finished dish.

All eggs used in this book are large. If you are cholesterol-conscious, you can try substituting Egg Beaterstm, or similar egg-replacement products where beaten eggs are called for, or substitute 2 egg whites for 1 whole egg.

Fruits and Vegetables

Unless otherwise specified, assume that any fruit or vegetable called for is fresh, not canned or frozen.

Some processed fruits and vegetables can be used interchangeably with fresh and some cannot. Frozen cranberries and peaches can be used in cooked or baked dishes instead of fresh. Measure when frozen; if the recipe specifies thawed, thaw before adding to the recipe. I don’t find canned fruits to be suitable substitutions for fresh because they are presweetened. For dishes such as salads, where the fruits are used raw, fresh is always best.

I always use fresh lemon or lime juice because I find that the bottled or frozen juice tastes too artificial. Buy a few lemons or limes, squeeze them, then freeze the juice in 1-tablespoon blocks in an ice cube tray. Once frozen, you can empty the tray into a plastic bag. That way you can always have “fresh” lemon juice on hand. Frozen or refrigerated orange juice is acceptable for any recipe calling for orange juice.

Frozen vegetables can also be substituted for fresh, although it’s hard to maintain an al dente (tender-crisp) texture once a vegetable has been frozen. As with fruit, measure the vegetables while frozen, then thaw before cooking, unless otherwise specified. Canned vegetables (with the exception of beans and corn) change too much in flavor and consistency to be suitable substitutions for fresh vegetables.

Herbs

When a recipe calls for a chopped herb (such as parsley), it means fresh herbs, unless otherwise specified. If you don’t have any fresh herbs on hand, the general rule of thumb is to substitute 1⁄4 to 1⁄3 as much dried herbs for the fresh. For example, 3 tablespoons chopped fresh parsley = 2 teaspoons to 1 tablespoon dried parsley.

Oils

Oils add flavor and seriously improve the texture of many dishes. They range from almost flavorless (vegetable oil) to extremely flavorful (chili oil). Not all dishes need highly flavorful oil and in those cases, any vegetable oil that you prefer is the right choice. Oil does go rancid, so it’s best stored in the refrigerator if you do not use it too frequently. You can tell if your oil has turned by smelling it; any oil that smells like turpentine should be discarded.

Salt

Salt reacts with certain foods, specifically whole grains and beans, both of which should always be cooked in unsalted liquids. Salt toughens the skin and impedes the absorption of liquids. Beans cooked in salted (or acidic) liquid will not soften properly. Whole grains cooked in salted liquid require a longer cooking time and will not absorb the normal amount of liquid. I recommend adding salt to foods after they are cooked because the flavor is absorbed better. You may not need as much salt since the cooked foods retain more of the saltiness when added after cooking.

Soy Products

Soy products are a great asset in any diet, but especially for the vegetarian. They are excellent sources of protein as well as phytoestrogens, isoflavins, and omega-3 fatty acids. The high nutritional profile applies to most soy products, though not to soy sauce or tamari.

DRIED SOYBEANS tend to require long cooking times (about 3 hours) and are not available in cans.

FRESH SOYBEANS are available (usually frozen) in their shells or shelled under the name of edamame. These beans only require a short cooking time. They have a sweet flavor; and are a bright green like lima beans or peas. They make great additions to salads, soups, or stews.

BEAN CURD (tofu).

MISO is fermented soybean paste, sometimes combined with grains such as barley or rice. This paste has a strong flavor that is somewhat bitter and salty.

SEITAN.

SOY FLOUR is made from ground, heat-treated soybeans. This flour can be used in baked goods to add protein to the final product.

SOY MILK is a liquid extracted from soaked soybeans. Many commercial soybean milk products contain added oil, sugar, and other ingredients. Check the labels.

SOY NUTS Roasted soy nuts are crunchy and are frequently used in trail mix or other snack foods.

SOY SAUCE and TAMARI SOY sauce is a flavoring agent used throughout Asia. Chinese soy sauce (such as La Choytm) tends to be darker and saltier than Japanese soy sauce (such as Kikkomantm). There are also darker and sweeter soy sauces available in Asian markets. Unless otherwise specified, the recipes in this book were prepared using Japanese soy sauce. Real tamari is different f
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ly

and onions, and cook, stirring, until the onions are golden,

chopped

about 10 minutes. Add the oil and increase the heat to high;

1 small yellow onion,

add the rice and stir to coat well.

minced

2 tbsp extra-virgin olive oil

2 Add about 3⁄4 cup warm stock and cook, stirring constantly,

11⁄3 cups risotto rice

until most of the stock has been absorbed. Add about 3⁄4 cup

Kosher salt and freshly

more stock. Continue cooking, stirring and adding stock as

ground black pepper,

1

2

needed (you should use about 5 cups of stock total), until

to taste

the rice is tender but firm to the bite, about 20 minutes.

2 lbs. fresh or frozen

green peas

3

4

3 Remove from the heat and season to taste with salt and

1⁄2 bunch flat-leaf parsley,

pepper. Stir in the remaining stock and butter along with

stemmed and minced

the peas, parsley, and 1⁄4 cup parmigiano. Cover and allow

1⁄2 cup grated parmigiano-

to rest for a few minutes.

reggiano

4 Divide the risotto among 4 bowls. Serve with additional

parmigiano.

wine pairing The vegetal and buttery flavors of this

dish make it a good match for a medium-bodied soave from

the Veneto.

Easy Italian 22

bread and tomato salad

Panzanella

S e r v e S 1 0

This classic salad—a quick toss of toasted day-old bread with good olive oil, ripe tomatoes, fresh herbs, and other brightly flavored ingredients—epitomizes the ingenuity and ease of Italian cooking.

1 1-lb. loaf country-style

1 Build a medium-hot fire in a charcoal grill or heat a gas

white bread (pictured

grill to medium-high. (Alternatively, arrange an oven rack

below), cut into 11⁄2-inch-

4 inches from the broiler element and heat broiler to high.)

thick slices

Brush the bread slices with oil and toss the tomatoes and

1⁄2 cup olive oil, plus more

bell pepper with 2 tbsp. oil; season all of the ingredients

for brushing

with salt and pepper. Place the bread and vegetables on the

1 pint cherry tomatoes

grill and cook, turning as needed, until the bread is toasted

1 red bell pepper

and the tomatoes begin to burst, about 5 minutes. Remove

Kosher salt and freshly

the bread and tomatoes, and continue cooking the bell pepper

ground black pepper,

until it is charred all over, about 7 minutes more. Let the

to taste

pepper cool, and then peel and remove the seeds; thinly

2 cups packed baby arugula

slice and transfer to a large bowl along with the tomatoes,

1

arugula, olives, parsley, onion, and cucumber. Cut the bread

⁄2 cup oil-cured black olives,

seeded

slices into 11⁄2-inch cubes and add to the salad.

1⁄4 cup roughly chopped

parsley

2 To serve, whisk together the remaining oil, vinegar, garlic,

1

lemon juice, and zest in a small bowl; pour over the salad,

⁄2 small red onion, thinly

toss to combine, and season with salt and pepper.

sliced

1⁄2 small cucumber, thinly

sliced

Cooking note A refreshing way to start a meal, this salad 1⁄4 cup red wine vinegar

becomes a more substantial dish when topped with grilled

chicken or steak, which allows the bread to soak up the meat’s

1 clove garlic, minced

flavorful juices.

Zest and juice of 1 lemon

Easy Italian 25

Soups

Italian soups are soulful simmers, like flavorful

summer vegetable, rustic meatball-studded

escarole, or the kind of hearty minestrone you

crave on a winter’s day.

Vegetable soup

Zuppa di Verdure

S e r v e S 1 2

Chef and cookbook author Lidia Bastianich provided the recipe for this delicious soup, in which the vegetables are cooked quickly to preserve their bright flavor.

1⁄2 cup packed basil leaves

1 Place half the basil, 2 tbsp. oil, parsley, garlic, and

1⁄

onion in the bowl of a food processor and process until

4 cup extra-virgin olive oil,

plus more for drizzling

slightly chunky. Heat the remaining oil in an 8-qt. pot

2 tbsp. minced flat-

over medium-high heat and add the herb-garlic mixture.

leaf parsley

Cook, stirring often, until the juices from the onion

4 cloves garlic

mixture have evaporated, about 5 minutes. Add the potatoes,

celery, carrots, and tomatoes. Cook, stirring often, until

1⁄2 medium onion, cut into

chunks

the vegetables are golden, about 6 minutes. Add salt

and 4 cups water and bring to a boil. Reduce the heat

8 oz. red new potatoes, cut

into 1⁄

to medium-low; cover and cook, stirring occasionally,

2-inch cubes

until the vegetables are tender, about 20 minutes.

3 stalks celery, minced

2 medium carrots, minced

2 Stir in the spinach, beans, peas, and frisée and cook until

2 plum tomatoes, cored

the greens are wilted and just tender, about 10 minutes;

and minced

season with salt and pepper and stir in the remaining basil.

Kosher salt, to tast
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n half. Carefully transfer each roll to the baking sheet: you should have 4 rows of 3. Sprinkle with the remaining almonds.

Lightly cover with cling film (plastic wrap) and rise for another 45 minutes. After 30 minutes start to preheat the oven to 180°C (350°F/Gas 4) then once the 30 minutes is up remove the cling film and bake for 20–30 minutes until golden brown. Make the glaze by stirring together all the ingredients and drizzling over da buns about 15 minutes after they come out of the oven. Serve warm.

NUTELLA ROLLS

Um, this one’s pretty self-explanatory. All the Nutella, all the rolls.

50 g (2 oz) cream cheese

205 g (⅔ cup) Nutella

icing (confectioners’) sugar, to sprinkle on top (optional)

Beat together the cream cheese and Nutella, then smear the mixture evenly over the rectangle of dough. Carefully roll up, starting from one long end of the rectangle until you’ve got a long log of dough. Slice this into 12 even rolls using a serrated knife (using light pressure and a back-and-forth sawing motion). Cut off the knobby ends, then cut the log in half, then each half into thirds, then each third in half. Transfer each roll to the baking sheet: you should have 4 rows of 3.

Lightly cover with cling film (plastic wrap) and prove for another 45 minutes. After 30 minutes preheat the oven to 180°C (350°F/Gas 4) then once the 45 minutes is up remove the cling film and bake for 20–30 minutes, until golden brown. Top with sugar, if using, and serve warm.

LEMON ROLLS

This one has spring written all over it. The flavour is super bright from all the lemon ond sort of creamy from the cream cheese. It’s kind of perfect to be honest.

230 g (8 oz) cream cheese

125 g (1 cup) icing (confectioners’) sugar, sifted

zest of 1 lemon

pinch of salt

For the glaze

125 g (1 cup) icing (confectioners’) sugar, sifted

4–6 teaspoons lemon juice pinch of salt

Using an electric mixer, beat together everything until light and fluffy. Spread this all over your dough rectangle. Carefully roll up, starting from one long end of the rectangle until you’ve got a long log of dough. Slice this into 12 even rolls using a serrated knife (using light pressure and a back-and-forth sawing motion). Cut off the knobby ends, then cut the log in half, then each half into thirds, then each third in half. Carefully transfer each roll to the baking sheet: you should have a total of 4 rows of 3.

Lightly cover with cling film (plastic wrap) and prove for another 45 minutes. After 30 minutes preheat the oven to 180°C (350°F/Gas 4) then once the 45 minutes is up remove the cling film and bake for 20–30 minutes, until golden brown.

Let the rolls cool for about 15 minutes. Make the glaze while they cool by mixing all the ingredients together and drizzling it over the top, and serve.

We all know dinner is hard; half the time I don’t even know what I’m having. That’s where this chapter comes in. Everything is simple, and most of the dishes come from things I had as a kid so we know the comfort factor is like a 10. Even if there are a couple of things that take a little longer, that just gives you more time to pre-game with tortilla chips or a cocktail.

CORIANDER PESTO

ROASTED CAULIFLOWER & PESTO PENNE

GINGER DIJON BBQ SAUCE

PULLED BBQ CHICKEN SANDWICHES WITH SESAME SLAW

GARLIC MUSIBI FRIED RICE

CALIFORNIA BURGERS

STEAK-SEASONED STEAK FRIES

BBQ CHICKEN PIZZA

BUFFALO PANZANELLA

WEEKNIGHT RAGU

GARLIC BREAD

HONEY SRIRACHA CHICKEN SKEWERS

HONEY SRIRACHA BRUSSELS SPROUTS

THE WHOLE ENCHILADA

CORIANDER PESTO

MAKES ABOUT 250 G (1 CUP)

I love a good pesto and this one is probably at the top of my list. The salty cotija and the mellow flavour of the coriander are perfect together and I almost always have some in my fridge to just put on a sandwich, or a bowl of pasta or rice. It’s a great thing to serve a crowd and that vibrant green wins over anyone. If you can’t find the cotija, you can definitely substitute Parmesan, but nothing really matches cotija.

100 g (2 cups) fresh coriander (cilantro) leaves (you can include some stem if you want)

70 g (⅔ cup) crumbled cotija cheese or Parmesan

1 garlic clove, minced or grated

juice of ½ lime

dash of hot sauce

80 ml (⅓ cup) olive oil

Throw everything except the olive oil into a blender or food processor and blend until chopped. Scrape down the sides, then, with the machine running, drizzle in olive oil and blend until it all comes together. I don’t usually add salt because the cotija tends to be pretty salty but if you’re using Parmesan, double check and season to taste. It will keep in an airtight container in the fridge for up to 2 weeks.

Now, to put it to use. I’ve got a pasta dish on the next page and these are some further options for the rest of your life:

Aioli: Mix equal p
…………208

Cookie Ice Cream Sandwich ………………………………..209

Ginger Peach Ice Cream Sandwich ……………………….210

xiv

The Complete Idiot’s Guide to Homemade Ice Cream Strawberry Ice Cream Sandwich …………………………..211

Brownie Ice Cream Sandwich ………………………………212

17 Making Your Own Waffle Cone

213

Cone History ……………………………………………………..213

Cones Today ……………………………………………………….214

Cone Recipe ……………………………………………………..215

Waffle Cones (using a round waffle iron) ………………216

18 Ready for a Party?

217

Ice Cream Pies ……………………………………………………218

Ice Cream Cakes ………………………………………………..218

Baked Alaska ……………………………………………………….219

Using Ice Cream Molds ……………………………………..219

Basic Graham Cracker Crust Recipe ……………………..221

Chocolate Cream-Filled Cookie Pie Crust………………..222

Peanut Butter Ice Cream Pie ………………………………..223

Easy Lemonade Ice Cream Pie ………………………………223

Grasshopper Ice Cream Pie ………………………………….224

Orange Coconut Sherbet Pie ………………………………..224

Ice Cream Fruit Pie …………………………………………..225

Mocha Ice Cream Pie …………………………………………225

Cranberry Sherbet Pie…………………………………………226

Banana Ice Cream Pie…………………………………………226

Caramel Ice Cream Pie ……………………………………….227

Strawberry Ice Cream Angel Food Cake ………………..228

Peach Ice Cream Cake …………………………………………229

Mocha Ice Cream Cake ……………………………………….230

Ice Cream Pound Cake ……………………………………….231

Ice Cream Cake of Many Colors…………………………….232

Mini Ice Cream Cakes…………………………………………233

Baked Alaska ……………………………………………………234

Tiny Baked Alaska …………………………………………….235

Part 6: Drinks

237

19 Ice Cream Sodas

239

Ice Cream Soda History ……………………………………..239

Flavor Combinations …………………………………………..240

Basic Ice Cream Soda …………………………………………243

Contents

xv

20 Milk Shakes, Floats, and Malts

245

Milk Shake Lineage …………………………………………….245

All Types of Floats ………………………………………………246

What’s the Story Behind the Malt? ……………………….246

Chocolate Marshmallow Malted Shake……………………247

Ginger Pear Shake …………………………………………….247

Grapefruit Shake ………………………………………………248

Irish Coffee Shake …………………………………………….248

Prune Shake ……………………………………………………249

Coconut Frappe ………………………………………………..249

Banana Milk Frappe …………………………………………250

Strawberry Cheesecake Frappe …………………………….250

Orange Float ……………………………………………………251

Root Beer Float ………………………………………………..251

Cola Float ……………………………………………………….252

Purple Cow Float ………………………………………………252

Chocolate Peanut Butter Float …………………………….253

Lemonade Float ………………………………………………..253

21 Specialty Drinks

255

Frosteds …………………………………………………………….255

Smoothies …………………………………………………………..256

Four Fruit Frosted …………………………………………….257

Grape Berry Orange Frosted ………………………………257

Cherry Brandy Alexander ………………………………….258

Brandy Alexander …………………………………………….258

Irish Cooler ……………………………………………………..259

Grasshopper ……………………………………………………..259

Fudge Coconut Rum …………………………………………..260

Orange Supreme ………………………………………………260

Strawberry Smoothie ………………………………………..

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