They’re finally leaving… and as you let out that sigh, panic starts to settle in… you need to prepare them as much as possible for the road that lies ahead! How will they eat? How will they survive on their own!?
Encourage your child to stay away from a diet of ramen noodles and oven chips with this comprehensive list of basic kitchen kit & a selection of easy recipes from our student collection (http://bit.ly/2bCHECS) that your child will need for uni - and with luck, your child will never go hungry again!
1.) A chopping board
Before we even get to the knife, make sure they have a sturdy chopping board, preferably with anti-skid base so that it doesn’t move as they cut, this prevents any accidents!
Try this simple Tomato omelette recipe to test their chopping skills! http://bit.ly/2whKmo3
2.) A sharp knife
Get them a good quality sharp knife, this will encourage actual cooking instead of cracking open a not-so-fresh packet of super noodles. It will also prevent accidents as less force will be needed to cut through vegetables, preventing horrible accidents. Cooking doesn’t need to endanger life!
Get them chopping with this easy Bruschetta recipe! http://bit.ly/2hkremZ
3.) A NON-STICK frying pan
Get them a non-stick frying pan – not only because it makes cooking ridiculously easy, but it also means they’ll be encourage to clean it up if food residue just comes off! That means less heated arguments in their student den AND a clean pan to cook with.
Fry those noodles with this delicious take-away-esque Singapore Stir fried noodle recipe http://bit.ly/2w1Xrmd
4.) Can-opener
Get them prepared for those “I’m-waiting-for-my-student-loan-to-come-through” days, and make sure you equip them with a can opener. This will ensure they have access to the cheapest of vegetables – tinned vegetables and of course the humble beans on toast.
Un-can those tomatoes & beans with this delicious Chorizo Beans on Toast recipe. http://bit.ly/2whGUdg
5.) A Mum’s recipes Cookbook from This is Your Cookbook
Collect together all of your child’s homemade favourites and print it out in a customised and personalised cookbook – Ideal for keeping that homesickness away and a heartfelt goodbye, Good luck gift. Make one here: https://www.thisisyourcookbook.com/
This is Your Cookbook - Personalised cookbooks. 11,975 likes · 10 talking about this. Unique, personalised cookbooks. A great gift for people you love. You can give your book any title you like,...
Behind the scenes! This is Your Cookbook’s Lucy, does live Facebook broadcast showing viewers This is Your Cookbook’s photographing sesh of new front covers coming mid August!
Having friends around a hot Saturday evening for dinner? Preparing a picnic in the park for your children or having a BBQ in your local park? The perfect summer spread is a difficult balance to achieve, having fresh light food that can appeal to all your guests is a hard feat.
There is no right way of getting that perfect spread, but here are a few top tips to help you achieve a spread that’s worth coming back for!
1.) Make food that’s easy to share
Food that’s easy to share is a great way to socialise and enjoy together, make your food in larger quantities, and in smaller sizes that can easily be sampled while in mid conversation. Remember quantity doesn’t mean less quality, so here’s a few ideas from our Alfresco collection that can be ideal for sharing.
COURGETTE FLOWERS STUFFED WITH GOATS' CHEESE & LAVENDER HONEY
ASPARAGUS SUMMER ROLLS WITH HOISIN CHILLI DIPPING SAUCE
2.) Make food that’s light
Don’t make food that’s full of grease, heavy or too carby. Its too hot to be full so tasters that aren’t too heavy will feed your guests and satisfy their taste buds! Heavy food can make your guests feel lazy and sleepy which doesn’t bode well for a competitive game of badminton afterwards! Here’s a few ideas to keep that badminton game on the cards!
WATERMELON & FETA SALAD
SUPER COLESLAW
3.) Make a refreshing treat
Always have something up your sleeve to surprise your guests, a cold fruity homemade drink or a refreshingly sweet fruit salad will bring the summer to your spread. Having thought through your spread with a light fruit finisher gives your spread diverse flavors.
ORANGE SALAD WITH ALMONDS
MANGO, PINEAPPLE AND PAPAYA ICE CREAM SMOOTHIE
4.) Make sure you have something for the Children
This is also an occasion for children, they’ll remember that summer of 2017 when they had that fantastic BBQ with friends and family, so really make it special by making something that’s for them. Make it fun healthy and a little playful that won’t stop them from running around.
CUBED MELON
SALMON & VEGETABLE SALAD IN A CUCUMBER CUP
5.) Make something that packs a punch
Ok, essential stuff here. Make sure your event is jolly and tasty so that even the biggest t-totaller will have second thoughts and the worst dancer might be encouraged to have a jiggle! Choose a liquor based, cool drink that is slowly sipped into the evening. Here’s a few ideas of some exciting drinks that will bring some laughter to your get-together!
This makes a delicious, light veggie meal or you could serve it as part of a tapas feast - olé!!
Ingredients
6 or 7 potatoes, peeled
4 tbsp olive oil
1 small onion, finely chopped
salt and freshly ground black pepper
8 large eggs
Instructions
In a large saucepan, boil the potatoes for 10 minutes. Drain, leave to cool, then thinly slice. In a frying pan, heat the oil, then fry the onion until softened. Add the sliced potatoes and fry until lightly browned, not crisp. Season with salt and freshly ground black pepper.
In a bowl, whisk the eggs, then pour them into the frying pan on top of the potatoes and onions. Cook over medium heat until the eggs have just set and the bottom has browned. Turn the tortilla out onto a plate, then slide it back into the pan to cook the other side. (Alternatively, after cooking the first side, heat the grill and grill the top of the tortilla until browned.) Serve immediately, cut into wedges.
chicken breasts with harissa, spinach & mozzarella
These are equally good as a family supper or to cook for friends as an informal supper party.
Ingredients
200 g (7 oz) spinach
4 chicken breasts, on the bone and skin-on
2–3 tsp rose harissa
1 ball buffalo mozzarella, sliced
20 cherry tomatoes on the vine
olive oil
sea salt and freshly ground black pepper
salad or couscous, to serve
Instructions
Steam the spinach for 3–4 minutes until just wilted, remove from the heat.
Preheat the oven to 190°C/375°F/Gas mark 5, lay the chicken breasts on an oiled baking tray and loosen the skin.
Lift the skin and spread the rose harissa on the chicken breasts between the flesh and the skin. Spread the spinach on top and lay the mozzarella on top of the spinach, season well. Replace the skin, stretching it over the chicken and topping, lay the cherry tomatoes next to the chicken and drizzle everything with olive oil and season.
Roast for 20–25 minutes until the chicken is cooked through and serve with salad or couscous.
A luxurious breakfast in bed is the ideal way to show someone you care. Whether it’s a meal for you to enjoy as a couple and an excuse for more time in bed, a treat to show someone how much you love them or something for the whole family to have fun making and eating together - there’s always an excuse to create something delicious and spend an extra hour or so in bed!
stuffed savoury ham & cheese french toast
This french toast is gorgeously indulgent perfect for a luxury breakfast in bed or brunch with friends - start the day as you mean to go on!
Ingredients
125g (4oz) cream cheese, softened
125g (4oz) grated Cheddar cheese
2 spring onions, finely chopped
salt and freshly ground black pepper, to taste
4 slices ham
8 thick slices day-old white bread
4 eggs
125ml (4fl.oz) milk
few shakes of hot sauce, to taste
butter and vegetable oil, for cooking
icing sugar and maple syrup, to serve
Instructions
In a medium bowl, mix the cream cheese and Cheddar with the spring onions. Season with salt and pepper. Spread 4 slices of bread generously with the filling, lay a slice of ham on top of each one and top with the remaining bread slices, making 4 sandwiches.
In a shallow dish, whisk together the eggs, milk, salt, pepper and hot sauce. Dip each sandwich in the batter, turning to coat both sides, and allowing each side to soak up some of the batter. Do not soak too long or the sandwiches will fall apart when you lift them.
In a large frying pan, heat a little butter and vegetable oil. When it is good and hot, lay 1 or 2 sandwiches in the frying pan, and cook them to a rich brown. Turn and cook the other side. Keep warm while you make the rest. Serve immediately, with a sprinkling of icing sugar and with maple syrup on the side.
classic blueberry pancakes
How about starting your day with a fluffy blueberry pancake, spread with butter, sprinkled with icing sugar, and drizzled with delicious maple syrup?
Ingredients
350g (12oz) fresh blueberries
200g (7oz) flour
3 tsp baking powder
2 tsp sugar
good pinch of salt
2 medium eggs
225ml (8fl.oz) milk
1 tsp vanilla extract
50g (2oz) butter, for the batter and cooking
icing sugar, maple syrup and butter, to serve
Instructions
Heat the oven to 140°C (275˚F/gas mark 1). Divide the blueberries into 8 portions. Sift the dry ingredients into a large bowl. Make a well in the centre, break in the eggs and add the milk and vanilla. Stir from the centre with a wooden spoon, slowly incorporating the flour from the sides as you stir. Do not overmix and do not worry about any lumps.
In a large frying pan, melt 2 tablespoons butter, and then tip it into the batter and stir it in lightly. Put the frying pan back on the heat, add a little more butter and swirl it around the base of the pan. When it is nice and hot but not smoking, spoon about 3 tablespoons of batter into the pan to form a pancake about 13cm (5in) in diameter. Spoon in 3 tablespoons more, forming another pancake. Drop a portion of blueberries on top of the pancakes, and press them slightly into the batter. The pancakes should make a sizzling sound and begin to bubble at once. When they look dry at the edges, turn them over. They should have a good brown colour. The second side will cook faster than the first. Place them on a platter, cover, and keep in the warm oven while you make the rest. Serve dusted with icing sugar, with butter and maple syrup on the side.
breakfast sausage burger with bacon & cheese
Very similar to fast food, but sooo much better homemade. Perfect for weekend brunch.
Preheat the grill and preheat the oven to 170˚C (325˚F/Gas mark 3). Put 4 serving plates in the oven to warm. In a large bowl, mix the sausage with the thyme leaves and black pepper. Form into 4 patties. In a large frying pan, heat the oil, and fry the patties for a few minutes until golden brown and cooked through. Drain on paper towels.
Put the bacon in the frying pan and fry for a few minutes until crisp and cooked through. Remove and drain on paper towels. Place the hamburger halves on a baking tray and grill until golden brown.
Assemble the burgers. Put the bottom half of the buns on warm serving plates. Put a sausage patty on each bun and top with a slice of cheese and 2 rashers of bacon placed across the cheese. Put the top half of the buns on top and put the plates back in the oven for 3 minutes to heat through and to slightly melt the cheese. Serve immediately.
potato pancakes with smoked salmon
The friend potato pancake and smoked salmon make a delicious flavour combination - just perfect for that special breakfast treat.
900g (2 lbs) potatoes
1 small onion
1 egg, beaten
60ml (2 fl. oz) hot milk
2 tbsp white rice flour
salt and freshly ground black pepper
vegetable oil, for cooking
4–5 slices smoked salmon, to serve
lemon wedges, to serve
Peel the potatoes and onion and grate them into a large bowl. Mix in the beaten egg, milk, rice flour and plenty of salt and pepper. Mix until you have a thick batter.
In a large frying pan, heat a small amount of vegetable oil. When it is hot, but not smoking, spoon in the batter to form pancakes about 18cm (7 in) in diameter. Cook for a few minutes until crisp and golden, then turn them over and cook the other side. Serve with slices of smoked salmon and lemon wedges.
spicy-ham-and-egg-cups
Here’s a fun way to have a full bacon and egg breakfast that will really impress!
Ingredients
6 small thin slices prosciutto or other air-dried ham
1 ball mozzarella, torn
3 tbsp spicy salsa
11⁄2 tbsp chopped fresh coriander
6 eggs
salt and pepper
fresh chilli slices, to garnish (optional)
Instructions
Preheat oven to 190°C (375°F/gas 5). Spray a 6-cup muffin tin with low-fat cooking spray.
Line each muffin cup with a slice of prosciutto or ham. It doesn’t matter if it tears, but ensure that the whole cup is covered. Sprinkle with the torn mozzarella. Top each cup with 1⁄2 tablespoon salsa and sprinkle with a little coriander.
Carefully break an egg into each cup and season with salt and pepper. Bake for 12 minutes for a lightly cooked egg and up to 17 minutes for a well-set egg. Sprinkle chopped chilli slices, if using, and a little more coriander over the eggs to serve.
This french toast is gorgeously indulgent perfect for a luxury breakfast in bed or brunch with friends - start the day as you mean to go on!
Ingredients
125g (4oz) cream cheese, softened
125g (4oz) grated Cheddar cheese
2 spring onions, finely chopped
salt and freshly ground black pepper, to taste
4 slices ham
8 thick slices day-old white bread
4 eggs
125ml (4fl.oz) milk
few shakes of hot sauce, to taste
butter and vegetable oil, for cooking
icing sugar and maple syrup, to serve
Instructions
In a medium bowl, mix the cream cheese and Cheddar with the spring onions. Season with salt and pepper. Spread 4 slices of bread generously with the filling, lay a slice of ham on top of each one and top with the remaining bread slices, making 4 sandwiches.
In a shallow dish, whisk together the eggs, milk, salt, pepper and hot sauce. Dip each sandwich in the batter, turning to coat both sides, and allowing each side to soak up some of the batter. Do not soak too long or the sandwiches will fall apart when you lift them.
In a large frying pan, heat a little butter and vegetable oil. When it is good and hot, lay 1 or 2 sandwiches in the frying pan, and cook them to a rich brown. Turn and cook the other side. Keep warm while you make the rest. Serve immediately, with a sprinkling of icing sugar and with maple syrup on the side.
There are thousands of recipes to choose from at www.thisisyourcookbook.com. Take a look at our collections or use your own recipes to make the cookbook you have always wanted.
These cupcakes make a delightful romantic gift for your true love on Valentine’s Day – don’t forget to attach a lover’s message!
Ingredients
For the cupcakes:
225 g (8 oz) unsalted butter, softened
225 g (8 oz) caster sugar
225 g (8 oz) self-raising flour
4 eggs
1 tsp vanilla essence
For the icing:
175 g (6 oz) ready-rolled red fondant icing
175 g (6 oz) ready-rolled white fondant icing
3 tbsp raspberry jam
silver balls
Instructions
Preheat the oven to 175˚C (350˚F / Gas mark 4). Dust two baking sheets with icing sugar and put aside. Place 18 paper baking cases in muffin tins. Combine all the cupcake ingredients in a large bowl and beat with an electric whisk until smooth and pale, about 2 to 3 minutes. Spoon the batter into the cases. Bake for 20 minutes. Remove tins from the oven and cool for 5 minutes. Then remove cupcakes and cool on a rack.
To make the icing, roll the white fondant icing to 3 mm (1⁄8 in) thick. Cut 18 circles using a 6-cm (2 1⁄2-in) biscuit cutter, and set them on one of the baking sheets. Roll the red fondant icing to 3 mm (1⁄8 in) thick. Using a heart-shaped cutter, cut out 18 small hearts and set them on the other baking sheet. Brush each cupcake with a little jam and lay a white circle on top. Place a heart on top of the circle. Decorate with silver balls around the edge. Store without icing in an airtight container for up to 3 days, or freeze for up to 3 months.
Choose from thousands of our recipes, or use your own, to create a book that has all of your personal favourites in one place - go to www.thisisyourcookbook.com
Sweet, juicy figs and salty, wafer-thin slices of prosciutto are a classic combination – and nowhere better than in this simple, luscious salad.
Ingredients
1 tbsp balsamic vinegar
2 tbsp olive oil
Salt and ground black pepper
1 spring onion, finely chopped
4 handfuls mixed salad leaves (about 115 g/4 oz)
4 figs
8 slices prosciutto
Instructions
Whisk together the vinegar and oil with seasoning. Divide the salad leaves among four plates. Cut the figs into wedges, then scatter these over the salads. Tear the prosciutto into bite-size pieces and scatter them over the salads.
Drizzle the dressing over the salads and serve.
Create your own unique cookbook at www.thisisyourcookbook.com. Either choose from our extensive recipe selection, use your own recipes or mix your favourites up with ours.
You can’t beat classic old-fashioned pancakes on Pancake Day, but you these variations certainly give them a run for their money.
courgette pancakes
2 courgettes, trimmed
1/4 tsp salt
2 tbsp self-raising flour
2 egg yolks
3 tbsp double cream
2 spring onions, finely sliced
25 g/1 oz freshly grated Parmesan cheese
Olive oil, for frying
Ground black pepper
Grate the courgettes, sprinkle with the salt and toss to combine. Place in a colander or sieve and leave to drain over a bowl for 30 minutes.
Put the flour in a bowl. Add the egg yolks and cream, and whisk with a fork until smooth. Squeeze as much liquid out of the courgettes as possible, then add them to the batter with the spring onions and Parmesan. Season with pepper and fold together until combined.
Heat a non-stick frying pan and add a drizzle of olive oil. Add tablespoonfuls of mixture, shaping them into round pancakes. Fry gently for about 3 minutes on each side, until firm and golden. Keep warm while you cook the remaining mixture. Serve the pancakes warm, they’re particularly delicious topped with spoonfuls of tomato salsa.
blueberry oat healthy pancakes
1 egg
125 ml (4 fl oz) yogurt
125 ml (4 fl oz) orange juice
½ tsp vanilla extract (optional)
50 g (2 oz) wholemeal flour
2 tbsp caster sugar
1 tsp baking powder
¼ tsp bicarbonate of soda
40 g (1½ oz) porridge oats
pinch of salt
100 g (3½ oz) blueberries
½-1 tbsp sunflower oil
Break the egg into a bowl and, using a whisk or fork, beat in the yogurt, orange juice and vanilla extract, if using. Beat in the flour, sugar, baking powder, bicarbonate of soda, porridge oats and salt, until the mixture is smooth. Carefully stir in the blueberries.
Heat a medium-sized frying pan over a medium-high heat for a minute, then add just enough oil to lightly cover the base of the pan. Pour about 4 tbsp of the batter into the pan, then repeat, leaving enough space between each pancake to give them room to spread out slightly. Cook the pancakes for 2–3 minutes, or until small bubbles appear on the surface and the bases are golden, then use a spatula to carefully flip them over. When the pancakes are golden on both sides, transfer to a plate. Repeat with the remaining batter. Alternatively, keep any remaining batter, covered with cling film in the fridge, for 24 hours and stir well before using.
chunky monkey pancakes
200g (7oz) all-purpose flour
3 tsp baking powder
2 tsp sugar
25g (1oz) chopped pecans
good pinch salt
2 small eggs
225ml (8fl.oz) milk
25g (1oz) butter, plus extra for cooking
2 bananas, sliced
175g (6oz) plain chocolate chips
icing sugar, maple syrup and whipped cream to serve
Preheat the oven to 140°C (275˚F/Gas mark 1). In a large bowl, mix the flour, baking powder, sugar, pecans and salt. Make a well in the centre, break in the eggs and add the milk. Stir with a wooden spoon from the centre, slowly incorporating the flour from the sides as you stir. Do not overmix.
Melt the butter in a large frying pan, then stir it into the batter. Add a little more butter to the pan, and when the pan is hot, drop in large spoonfuls of batter to make 13cm (5in) pancakes.
Drop a few slices of banana and some chocolate chips onto each pancake, pressing them into the batter slightly. They should make a sizzling sound and begin to bubble at once. When they look dry at the edges, turn them over. They should have a good brown colour. The second side will cook faster than the first.
Place pancakes on a platter and keep warm in the oven while you make the rest. Serve with a dusting of icing sugar, maple syrup and whipped cream.
potato pancakes with smoked salmon
900g (2 lbs) potatoes
1 small onion
1 egg, beaten
60ml (2 fl. oz) hot milk
2 tbsp white rice flour
salt and freshly ground black pepper
vegetable oil, for cooking
4–5 slices smoked salmon, to serve
lemon wedges, to serve
Peel the potatoes and onion and grate them into a large bowl. Mix in the beaten egg, milk, rice flour and plenty of salt and pepper. Mix until you have a thick batter.
In a large frying pan, heat a small amount of vegetable oil. When it is hot, but not smoking, spoon in the batter to form pancakes about 18cm (7 in) in diameter. Cook for a few minutes until crisp and golden, then turn them over and cook the other side. Serve with slices of smoked salmon and lemon wedges.
superfood pancakes
125 g (4 1⁄2 oz) buckwheat flour
2 eggs
1 tsp vanilla extract
3 tbsp buttermilk
150 ml (5 fl oz) almond, soya or dairy milk
butter or coconut oil, for frying
200 g (7 oz) strawberries
2 tbsp rice or agave syrup
Place the flour in a mixing bowl and make a well in the centre. Break the eggs into a small bowl, beat lightly and pour into the ‘well’, add the vanilla and buttermilk. Start to mix, gradually drawing in the flour from around the edges, adding the milk when the mixture starts to thicken. Keep mixing until all the flour has been incorporated. The batter should be a thick dropping consistency, add a little more milk if it’s too thick.
Heat a knob of butter or a little coconut oil in a non stick frying pan, place 1 1⁄2 tablespoons of batter into the frying pan, gently flattening the mixture to a ‘round’. Cook for a few minutes until you see bubbles on the surface, flip the pancake and cook the other side for a few minutes until light golden brown. Transfer to a warm plate and cover with aluminium foil to keep warm. Repeat with the rest of the mixture.
Heat the strawberries and syrup in a saucepan over a low to medium heat, cook very gently to avoid the strawberries falling apart and serve poured over the pancakes.
mini pancakes with honeyed peaches
125 g (4 oz) plain flour
1 tsp baking powder
1⁄4 tsp salt
1 egg
4 tbsp runny honey
3 tbsp melted butter
120 ml (4 fl oz) milk
1 tbsp lemon juice
4 ripe peaches, pitted and cut into slices
Sift the flour, baking powder and salt into a bowl. Make a well in the centre and break in the egg, 1 tablespoon honey and 1 tablespoon melted butter. Beat, gradually adding the flour and the milk until you have a thick, creamy batter the consistency of double cream.
Preheat a grill to medium high. Mix remaining honey with the lemon juice. Lay peaches flat side up in a grill pan. Dot each peach with 1 teaspoon butter and brush with the honey–lemon mixture. Cook 5 to 7 minutes.
While the peaches are cooking, heat a lightly buttered frying pan or griddle. Add generous tablespoons of the batter to the pan, leaving room for spreading. Cook for 1 to 2 minutes, until bubbles begin to appear on the surface of the pancakes. Turn and cook on the second side. Remove from the pan and keep warm while preparing the next batch of pancakes. Serve the pancakes topped with the peaches.
Pancakes were traditionally made on Shrove Tuesday to use up all the indulgent ingredients that would be given up for Lent. But these are delicious any time of the year!
Ingredients
100g plain flour
2 large egg
300ml milk
pinch of salt
1 tbsp sunflower or vegetable oil or butter
lemon wedges, to serve (optional)
caster sugar, to serve (optional)
Instructions
Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. You want it to be the consistency of double cream, so it coats the back of a spoon. Add a little more flour to make it thicker or milk to thin. Set aside for 30 mins to rest if you have time, or you can start cooking immediately.
Pick a frying pan the size you want your crepes to be and choose one that isn't too heavy if you plan on flipping them. Use kitchen towel to wipe a thin layer of oil or butter into your hot pan then pour in enough batter to just cover the pan and swirl it quickly around till there's an even layer. Let it cook for about 30 seconds until it's just starting to set and the edges are beginning to rise away from the pan. Then either use a fish slice to turn it over or flip it so it turns over in the air. Continue with the rest of the batter, serving them as you cook or stack onto a plate. Serve with the traditional sugar and lemon or any other topping you fancy.
Choose from thousands of our recipes, or use your own, to create a book that has all of your personal favourites in one place - go to www.thisisyourcookbook.com
These are not as tricky to make as you might think, once you’ve done a couple it is really simple and quick. A delicious and impressive starter or accompaniment to a Chinese meal.
For the rolls:
1–2 tbsp sunflower or vegetable oil
225 g (1⁄2 lb) fresh beansprouts, washed and drained
2 carrots, peeled and cut into fine matchsticks
1 leek, trimmed and cut into fine matchsticks
130 g (41⁄2 oz) tinned bamboo shoots, drained and cut into fine matchsticks
170 g (6 oz) fresh button or oyster mushrooms, cut into fine matchsticks
1 tsp salt
1–2 tsp sugar
1–2 tbsp soy sauce
freshly ground black pepper
20 spring roll wrappers
sunflower or vegetable oil for deep-frying
For the dipping sauce:
2 tbsp black or rice vinegar
3 tbsp soy sauce
1 tbsp fresh root ginger, grated
Instructions
In a bowl, whisk together the vinegar and soy sauce. Stir in the root ginger and let stand for 1–2 hours so flavours mingle. Heat oil in a wok and stirfry all vegetables for about 2 minutes. Add salt, sugar, soy sauce and pepper. Stirfry for 1–2 minutes, until vegetables are tender but still retain some bite. Turn off heat and let vegetables cool.
Place one wrapper on a flat surface and put roughly 2 spoonfuls of mixture down one side, about 5 cm (2 in.) from edge. Pull that edge over filling, tuck in ends and roll wrapper into a tight log. Seal edges with a little water or mixture of cornflour and water. Keep finished rolls under damp cloth or clingfilm to prevent them from drying out. Heat enough oil in a wok for deep-frying. Fry rolls in batches for 2–3 minutes, until crispy and golden, then drain on kitchen towel. Serve hot with dipping sauce.
Go to www.thisisyourcookbook.com to make your own cookbook featuring this recipe.
Chopsticks or spoon? You’ll need both for this hearty, flavourful soup.
Ingredients
1 tsp canola oil
4 cloves garlic, finely chopped
340 g (12 oz) thinly sliced Chinese or napa cabbage
1 small red Thai or serrano chilli, deseeded and thinly sliced on diagonal
11⁄2 L (21⁄2 pt) chicken stock
3 tbsp soya sauce
2 tbsp unseasoned rice wine vinegar
225 g (8 oz) Chinese wheat noodles or linguine
175 g (6 oz) small raw prawns, peeled and deveined
275 g (6 oz) bay scallops
4 green onions, thinly sliced, to garnish
Instructions
In a large saucepan, heat the oil over medium-high heat, and sauté the garlic, cabbage and chilli until the cabbage has wilted, about 2 minutes. Stir in the chicken stock, soya sauce and rice vinegar. Bring to the boil and add the noodles. Cook, covered, until the noodles are almost tender, for about 2 minutes. Add the prawns and scallops, cover and simmer for 2–3 minutes or until the prawns are pink and opaque and the scallops are white and opaque. Serve the soup garnished with green onions.
A personalised cookbook is a fabulous way to find all your favourite recipes in one place. Visit www.thisisyourcookbook.com and choose from our extensive recipe collections and you can add in some of your favourites too
Sold at Chinese and Nonya hawker stalls in Singapore, this is a great recipe for using up leftover roast duck and impressing your friends at the same time. So simple yet SOO delicious!
Ingredients
2–3 tbsp sesame or peanut oil
1 onion, peeled and thinly sliced
1 red pepper, seeded and thinly sliced
generous 250 g (1⁄2 lb) thinly shredded cooked duck meat
sea salt
2–3 tbsp hoisin sauce
1 fresh, firm mango, skinned and cut into thin shreds or slices
2 spring onions, trimmed and cut into bite-sized pieces
Ingredients
Heat oil in a wok, add onion and pepper and stir for 2–3 minutes. Toss in duck meat and season with salt. Stir in hoisin sauce, then toss in mango and spring onions for 1 minute. Serve immediately.
Go to www.thisisyourcookbook.com to make your own cookbook. You can include this recipe and choose from thousands of others to create a beautiful personalised gift.
This is a healthier twist on the classic recipe. It’s really healthy and filling too so you won’t be reaching for the snacks!
Ingredients
175 g (6 oz) wholegrain basmati rice
sunflower or hemp oil
1 large onion, chopped
5-cm (2-in) piece fresh ginger, peeled and grated
1 clove garlic, finely chopped
2 tsp madras curry powder
1 tbsp mustard seeds
juice of 2 lemons
2 tomatoes, chopped
1 fresh red chilli, deseeded and chopped
500 g (1 lb 2 oz) smoked mackerel fillets
100 g (3 1⁄2 oz) frozen peas, defrosted
2 large free range eggs, hard boiled
1 bunch fresh coriander, chopped
Instructions
Cook the rice, drain, rinse under cold running water and drain again.
Heat the oil and fry the onion gently over a low heat for around 10 minutes so it softens and gently colours rather than browns. Stir in the ginger and garlic and cook for a further 2 minutes. Stir in the curry powder and mustard seeds and cook for 2–3 minutes until fragrant. Add the cooked rice and stir well to coat the rice with the spices.
Add the lemon juice, tomatoes and chopped chilli, stir to mix. Break up the mackerel fillets into pieces, removing the skin, and stir into the rice. Add the peas and cook for a few minutes until hot. Cut the hard boiled eggs into quarters and stir in gently along with the coriander.
Choose from thousands of our recipes, or use your own, to create a book that has all of your personal favourites in one place - go to www.thisisyourcookbook.com
This is the perfect quick meal for a busy evening, so quick and easy to make you won’t believe it. You could also spoon onto salon or chicken.
Ingredients
100 g (3 1⁄2 oz) kale, stem removed and chopped
100 g (3 1⁄2 oz) shelled pistachio nuts
100 g (3 1⁄2 oz) parmesan, finely grated, plus extra to serve
2 garlic cloves, chopped
6 tbsp extra virgin olive oil, plus extra to serve
zest and juice of 1 lemon
wholewheat, buckwheat or gluten-free spaghetti
chopped pistachio nuts and basil leaves, to serve
Instructions
Place all the ingredients, except the spaghetti, in a food processor and blend to a puree. Add more extra virgin olive oil if it is too thick.
Cook the spaghetti as per the instructions on the packet. To serve, stir the pesto through the spaghetti and sprinkle with a little extra parmesan, a drizzle of olive oil and a few chopped pistachio nuts and basil leaves.
The pesto can be stored covered in the fridge for up to 2 weeks.
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