Cooking with Casey Cookbook

CASEY LI

Cooking with

CASEY

NOTHING BRINGS PEOPLE TOGETHER LIKE GOOD FOOD

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Prep Time

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Contents C o n t e n t s

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ABOUT ME

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S TA RT E R S

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M A I N CO U R S E

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S N AC K S

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D E S S E RTS

vietnamese rolls dumplings

veggie udon curry chicken

yogurt popsicles green smoothie

cheesecake berry pancakes cookies

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04

about me

i n t r o d u ct i o n

Hello and welcome to the wonderful world of Cooking with Casey.

G

rowing up I was always surrounded by food, whether that was at my families restaurants in my Northern Irish home town, or around a huge table for a home It seemed for me to find myself in the kitchen, Prepcooked Time dinner.

Cooking Time natural Servings Difficulty I feel so at home when I’m baking, and I really get into my element. My inspiration comes from my asian background and my families cooking, I have been lucky enough to experience so many delicious foods from all over the world so lots of my dishes feature Asian ingredients. I love Asian dishes because they are naturally low in fat and often are a healthier option without too much effort. I love to experiment with my cooking and have always found that the best dishes come from trying something new!

Cooking and baking does not always have to mean unhealthy, I know it’s always nice to treat yourself, but there are so many delicious recipes that contain a lot less sugar, and are just as delicious. Sometimes even more delicious because you don’t have to worry about those extra calories! The recipes in my cookbook are very versatile, so you if you’re gluten free, you can chop and change ingredients easily. Or if you’re allergic to egg (like me!) there are plenty of alternatives!

My first love in life is baking, my second is cooking, and my third is being active! These interests of mine have led me to create delicious healthy dinners which are perfect for even the strictest of diets.

We do all need to treat ourselves every so often, so I haven’t forgotten the delicious dessert recipes, which are some of my absolute favourites to make. The cheesecake is a real crowd pleaser and my friends and family love when I bake that one! There are also a couple of snacks which are my go to’s, which are much healthier alternatives and are super easy to make.

Healthy doesn’t have to be complicated, so I’ve made it easy!

Thank you so much for picking up my little book of recipes, I hope you find them inspiring and delicious and encourage you to try something new in the kitchen!

So, happy cooking, make a mess, play some music, have fun and eat something delicious!

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START STARTERS

VIETNAMESE ROLLS DUMPLINGS

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sta r te r s

sta r te r s

TERS Prep Time

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Difficulty

“NO ONE IS BORN A GREAT COOK, ONE LEARNS BY DOING”

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2tbsp hoisin sauce

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vietnamese rolls

sta r te r s

Prep Time

Cooking Time

Servings

Difficulty

10 mins

40 mins

4

Medium

Vietnamese Rolls are really exciting and are a healthy alternative for spring rolls, and no frying needed! They are light and the recipe is packed with fresh herbs and goodness, and you can change up any of the ingredients and fill them with whatever you like best. Vietnamese Rolls are amazing with a selection of sauces on the side so that everyone at the dinner table is happy. This is my favourite way to make vietnamese rolls, with prawns and mango. Lets make something delicious!

INGREDIENTS

METHOD

25g rice vermicelli noodles 16 x 22cm round rice papers, extra-thin if possible 300g (about 48) large cooked peeled prawns About 50 fresh mint leaves Small bunch of fresh coriander sprigs, leaves picked About 50 fresh basil leaves, Thai sweet basil if possible Âź cucumber, deseeded and cut into short, fine matchsticks 1 mango sliced short, fine matchsticks 1 little gem lettuce, leaves finely shredded For the dipping sauce: 1 garlic clove, very finely chopped 1-2 long thin red chillies, deseeded and finely chopped 1 tbsp light soft brown sugar 2 tbsp hoisin sauce 2 tbsp freshly squeezed lime juice 1 tbsp white wine

1. First put the vermicelli noodles into a heatproof bowl and cover with boiling water. Leave for 5 minutes to soften. Drain these and set aside. Then, get all the ingredients for the filling of the rolls prepared.

2. Using a large shallow dish of warm water and a clean wet tea towel submerge a paper in the water for 1 minute or 30 seconds for extra-thin papers to soften.

Remove and lay on the towel 3. Arrange 3 prawns down the centre of the paper with some herbs, noodles, mango slices, cucumber and lettuce. But be careful not to put too much on otherwise it will split when rolled.

4. To finish, fold the edge of the paper closest to you over the filling, fold in the sides, then roll up tightly to make a neat parcel. Set aside on a serving plate and repeat with the remaining papers. Cover all the rolls with a damp tea towel while you make the dipping sauce.

5. For the dipping sauce, grind the garlic, chilli and sugar in a mortar to a coarse paste. Stir in hoisin sauce, lime juice, white wine and 1 tbsp water. Serve in a dipping dish. Uncover the rolls, serve with the sauce and enjoy!

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dumplings

sta r te r s

Prep Time 10 mins

Cooking Time

Servings

20 mins

3

Difficulty Medium

Dumplings are my favourite starter, I could eat them for a whole meal to be honest! They really are a comfort food for me, and they are surprisingly filling. You can cook dumplings using a steamer, but to save a bit of time you could fry them in a shallow pan of oil. If you make a big serving and have leftovers pop them in the freezer and defrost using a steamer, this will take 20 minutes but won’t dry them out, so they will be just as delicious! These are a great starter before so many different types of main dish, and they make for a quick snack between meals too. Let’s cook!

INGREDIENTS

METHOD

225 grams of ground pork 8 medium shrimps 1 inch of ginger 1 stalk of spring onion 1/2 tsp soy sauce 1/2 tsp salt 3 sprinkles of white pepper 1/4 tsp sesame oil 1 pack potsticker or dumpling wrappers 1 tsp shaoxing wine or sherry

1. In a bowl mix together the ground pork, shrimp, chopped spring onion, ginger, and all the seasonings.

Make sure this is all well mixed and then pop it over to one side.

2. To make the dumplings, Place a small spoonful of the filling in the center of a wrapper and dab a little water with your finger, circle this around the edge of the wrapper. Then fold and pleat the edges of the dumpling accordingly. Repeat this until the filling is gone.

3. Arrange the dumplings in a steamer and steam for 8-10 minutes. Make sure they are hot all the way through and serve immediately. They are perfect with a black vinegar dipping sauce.

4. Incase there are leftovers here’s a little tip, tin foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes for an easy clean up!

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MAI COU

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MAIN COURSE

“LIFE IS LIKE A SANDWICH, YOU HAVE TO FILL IT WITH THE BEST INGREDIENTS”

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main course

IN URSE Prep Time

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Servings

VEGGIE UDON CHICKEN CURRY

Difficulty

main course

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veggie udon

main course

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VEGE TERIAN

Prep Time

Cooking Time

Servings

Difficulty

5 mins

15 mins

4

Easy

A veggie udon is perfect after a long day, This one is so easy to make and fills you up. I often fancy a vegetarian option for dinner so there is no meat in this one but if you want to add any you can, I would recommend strips of chicken or pork. Udon is my favourite type of noodle dish and this recipe is full of flavour takes minimal effort but still looks really impressive! If you’re cooking for guests or family you can’t really go wrong with this one. Super easy and super delicious!

INGREDIENTS

METHOD

230 grams fresh udon noodles 1 tbsp olive oil 1 medium shallot chopped 3 cloves garlic 1 cup mushrooms chopped 5 spring onions chopped 2 tbsp sesame seeds

1. First blanch the udon noodles in boiling water for about 1 to 2 minutes, or if you’re using noodles cook according to the package instructions. Drain well and immediately rinse with cold water and put to one side.

For sauce 1 tbsp Sriracha sauce 1 tbsp honey 2 tbsp hoisin sauce 1 tbsp sesame oil 1/2 cup soy sauce light or low sodium 1 pinch of crushed red pepper flakes 1/2 tsp black pepper 1/4 cup red wine

2. Take a small bowl and whisk all the sauce ingredients together.

3. Then heat the olive oil in a wok or large skillet over high heat. Adding in the shallot, garlic, mushrooms to the hot wok and cook.

4. Finally, add in the noodles and sauce. Stir it all together and cook for 2 minutes. Then remove from heat and garnish with sesame seeds, spring onions and peanuts.

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curry chicken

main course

Prep Time

Cooking Time

Servings

Difficulty

15 mins

1hr 45 mins

6-8

Medium

Chicken curry is a really delicious dinner, this is perfect for a cosy night in and really warms you up. And a good curry is made better with rice, so be sure to add that on as a side. Make enough for leftovers because you’ll be wanting more!

INGREDIENTS 900 grams boneless skinless chicken thighs with skin, cut into 1-inch chunks 1/4 cup cornstarch 2 tbsp vegetable oil 2 large white onions, chopped 4 cloves garlic, finely chopped 1 tbsp grated fresh ginger 4 tsp curry powder 2 tsp salt 3 carrots, cut into chunks 2 large potatoes, cut into chunks 2 tbsp tomato ketchup 1 tbsp white wine 2 cups vegetable stock 3 cups water 1 tsp honey, if needed 1 tWbsp cornstarch

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METHOD 1. Begin by preparing the chicken. Cover the chicken thighs in the cornstarch. Then heat the vegetable oil in a large pan over a high heat.

Place the chicken into the pan skin side down and spread out in an even layer to sear for 1 and a half minutes. Flip the pieces over and let them brown for an additional minute.

2. Then shale the pan, pushing the chicken to the side, toss in the onion and lower the heat to a medium high. SautĂŠ the onion for about 3 minutes. Add the garlic and ginger, then sprinkle in the curry powder and salt over the contents of the pan. Stir to distribute evenly.

3. Next add 1/2 a cup of vegetable stock, and stir up any crispy bits that may be starting to stick to the pan. Then add tomato ketchup and white wine and stir in. Add the carrots, the rest of the vegetable stock, and the water, then bring to a boil. When it comes to a boil, lower the heat to medium and add the potatoes.

4. At this point you just need to cover the pan and let it simmer for about 30 minutes, or until the potatoes are fork tender.

5. Give it a taste, and if necessary, adjust the sweetness of the curry by adding the honey a few drops at a time.

6. For the final touch, put the 1 tablespoon of cornstarch in a small bowl then ladle some of the hot curry over it. Then whisk to make a thick paste. Whist the paste into the pan and continue cooking the curry until it thickens.

7. To serve, a curry goes best with rice! Steamed, boiled or fried you can choose which ever you prefer!

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chicken curry

main course

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SNA

SNACKS

“A HEALTHY OUTSIDE STARTS FROM THE INSIDE”

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snacks

snacks

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ACKS YOGURT POPSICLES GREEN SMOOTHIE

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y o g u r t p o p s i c le s

snacks

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VEGE TERIAN VEGAN

PrepTime Time Prep

Freezer Time Cooking Time

Servings Servings

15 mins

4 hours

6-7

Difficulty Difficulty Super Easy

Roasted Berry Greek Yoghurt Popsicles are an amazing healthy alternative to ice-cream, and a perfect way to cool down on a warm day. They’re packed with goodness from the fruits and are so simple to make. Let’s do this!

INGREDIENTS

METHOD

1 cup of blueberries juice of 1 lemon 1 cup of strawberries 4 cups of vanilla greek yoghurt

1. First things first, preheat the oven to 200 degrees celsius.

Then begin by washing all the berries and chopping up the strawberries into small chunks.

2. In two separate pans spread the blueberries and strawberry chunks. Then squeeze the juice of 1/2 a lemon over each pan. Then stir evenly to coat the fruits in the lemon juice.

3. Roast the fruits in the oven at 200 degrees celsius for 20 minutes until the fruits are deflated and the juices have ran out. Remove from the oven and leave to cool.

4. Once the fruits have cooled place them into a large bowl and stir in the yoghurt. Be careful not to over mix at this point, as you want to keep the pretty swirls of berry colours.

5. For the final step spoon the mix into popsicle molds and freeze for at least 4 hours.

6. Once they are set you can enjoy this refreshing treat!

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g r e e n s m o ot h i e

snacks

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VEGE TERIAN VEGAN

PrepPrep TimeTime Cooking Time Difficulty Servings Servings Difficulty 10 mins or less

1

Super Easy

Smoothies are my favourite because they are so quick to make and are such an easy way to have a more healthy diet. This particular smoothie goes down a treat because its packed with vitamins, and although it contains vegetables, you really can’t taste them! Its really filling, so is perfect for breakfast or a snack if you’re in a rush.

INGREDIENTS

METHOD

1 Banana ripe or frozen 2 stalks of celery 1/2 a cucumber 1 1/2 cups of Kale Juice of 1 lemon 1 cup chopped pineapple ripe or frozen 1 cup unsweetened almond milk 1/2 tsp spirunlina 2 tbsp frozen chia seeds 1 cup water

Blitz and go: Chop all the fruit and vegetables into chunks, add in the lemon juice, water, almond milk and water. Blend until smooth and serve in a glass, or a bottle if you’re on the go.

DESSE DESSERTS “LIFE IS SHORT, EAT DESSERT FIRST”

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desserts

desserts

ERTS Prep Time

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Servings

Difficulty

PEANUT BUTTER CHEESECAKE PANCAKEs CRANBERRY AND CHOCOLATE CHIP COOKIES

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p e a n u t b u tte r c h e e s e c a k e

desserts

Prep TimePrep Time Cooking Time Cooling Time Cooking Time Servings Servings DifficultyDifficulty 60mins

1 hr 15 mins

5 hours

8-10

Hard

This peanut butter and Oreo cheesecake will be sure to grab some attention. Its a real centre piece for the dinner table, and such a treat for anyone who will get to try it! All your hard work in the kitchen will be worth it when people say how much they love it. Super indulgent and delicious, a perfect treat for everyone. Let’s start baking!

INGREDIENTS For Oreo Crust: 2 cups Oreo crumbs 4 tbsp unsalted butter-melted For Peanut Butter Cheesecake Filling: 900 grams cream cheese- softened 1 1/3 cup sugar 4 large eggs 1 cup smooth peanut butter 1 ½ tsp. vanilla 1/3 cup heavy cream 1 ¼ cups miniature chocolate chips For Milk Chocolate Ganache: ½ cup heavy cream 1 ½ cups milk chocolate chips or milk chocolate-finely chopped For Garnish: chopped Reese’s peanut butter cups crushed roasted peanuts

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METHOD 1. To begin, coat a medium springform pan with cooking spray and line the bottom with parchment paper. Then wrapt the pan with two layer of tin foil bringing the foil up the side of the pan so that it’s fully secure. The cheesecake is going to be baked in a tray of water so the pan needs to stay dry inside.

1. Begin by preparing the chicken. Cover the chicken thighs in the 2. Step one is making the crust.

Finely grind in a ablender until cornstarch.

Then heat the vegetable oilthe in aOreo largecookies pan over high heat. the crumbs are fine.into Mix the the crumbs in a bowl well.

Place the chicken pan skinwith sidemelted downbutter and spread outand in stir an even Press mixture bottom of the pan it into to firm layer this to sear for 1into andthe a half minutes.

Flipand theplace pieces overthe andfridge let them whilst next step. minute. browndoing for antheadditional 3. the oven to 180 degreesthe celsius.

2. Preheat Then shale the pan, pushing chicken to the side, toss in the onion

and lower the heat to a medium high. Sauté the onion for about 3

4. For the cheesecake soft cream cheese andinsugar and beat together minutes.

Add thefilling garlictake andthe ginger, then sprinkle the curry powder until smooth. mix in the butter, cream and vanilla. Add the and salt over Then the contents ofpeanut the pan.

Stir heavy to distribute evenly. eggs one at a time and beat in to just combine, do not over mix. Finally stir

the add chocolate the chilled crust outstir of the fridgecrispy and spread the 3. in Next 1/2 achips. cup ofTake vegetable stock, and up any bits that mixture the top and smooth the top.

Place thetomato pan in aketchup deep roasting tray, may be over starting to stick to the pan.

Then add and white and thestir trayin.

1/4Add full the withcarrots, hot water. winefilland the rest of the vegetable stock, and the water, then bring to a boil. When it comes to a boil, lower the heat to 5. Bake the cheesecake for potatoes.

55-70 minutes, it needs to be set around the edges but medium and add the a little loose in the middle. Cover the top of the cheesecake with tin foil if it’s

too soon.

4. browning At this point you just need to cover the pan and let it simmer for about 30 minutes, or until the potatoes are fork tender.

6. Take the cheesecake out of the tray and place on a cooling rack. Once cooled

foil and into the fridge for the at least 5 hours.ofWhen the cake 5. remove Give it the a taste, andput if necessary, adjust sweetness the curry by is completely a knife around the edge and release the springform pan. adding thecooled, honey run a few drops at a time.

7. forfinal toppings: Heat cream on aofmedium heat in until it starts 6. Time For the touch, putthe theheavy 1 tablespoon cornstarch a small bowl

boiling.

Place halfof of the the chocolate a heatproof and apour cream then ladle some hot currychips over into it. Then whisk bowl to make thick

over top. Stir in until melted completely.

Add the until paste.theWhist thethis paste into the the chocolate pan and is continue cooking the curry remaining it thickens.chocolate chips and stir until it’s melted.

8. the bowl aside to cool, thewith ganache be easy to pour but not thin.

7. Set To serve, a curry goes best rice!should Steamed, boiled or fried youtoo can Spread ganache top of the cheesecake and let it drip down the sides. choosethe which everover youthe prefer!

Do this gradually to stop too much dripping down.

9. Let the ganache set a little and then sprinkle the chopped peanuts and Reeses peanut buttercups over the top.

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p e a n u t b u tte r c h e e s e c a k e

desserts

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berry pancakes

desserts

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VEGE TERIAN

Prep Time

Cooking Time

Servings

Difficulty

3 mins

12 mins

4-6

Easy

Pancakes are great because it’s like dessert but you can have them for breakfast too! There are so many ways to make them exactly the way you like, whatever you’re craving. You can make them nice and healthy, or into a bit of a treat but here is my favourite ways to make pancakes using berries, yoghurt and honey and really fluffy american pancakes, it’s such a fun recipe. Let’s Bake something wonderful.

INGREDIENTS 6 large eggs 2 heaped tsps baking powder 230 grams plain flour 2 pinches of salt 280 ml milk 3 cups mixed berries 450 grams greek yogurt 50 ml honey

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METHOD 1. Begin by separating the egg whites from the yolks and place these both into separate bowls.

2. Whisk the egg whites with the salt until stiff peaks have formed, this is a lot easier with a electric mixer and will save you time.

3. In another bowl sift the flour into the egg yolks, then add in the baking powder and milk and beat this together until mixed well.

4. Fold the egg white mixture into this bowl but be careful not to lose too much air. It needs to be fluffy and whipped.

5. Spoon a dollop of the mixture into a frying pan on a medium to low heat. Be careful not to have to frying pan too hot or else your pancakes will burn or stick. You can put a blob of butter into the bottom of the pan to make sure the pancake won’t stick, but if it’s a non stick pan you should be okay.

6. Once you notice tiny bubbles appearing of the surface of the pancake you will need to flip it over. These will appear after a couple of minutes, so take a spatula and scrape underneath the pancake. Then you just have to go for it and flip it over!

7. The pancake should be golden brown and evenly cooked.

8. Once you’re all done cooking your pancakes you can place them in a stack on a plate.

9. Now it’s time for toppings: for my favourite pancake toppings, spread a layer of greek yoghurt between each pancake. Then fill with your favourite fruits, I love strawberries and blueberries on my pancakes, but raspberries would be delicious too. For the top I like a big dollop of yoghurt and a few berries to make it look pretty!

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berry pancakes

desserts

Prep Time

Cooking Time

Servings

Difficulty

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c r a n b e r r y a n d w h ite c h c o c o late c h i p c o o k i e s

desserts

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VEGE TERIAN

Prep Time

Cooking Time

Servings

Difficulty

20 mins

11 mins

24 cookies

Easy

These cookies are one of my signature bakes, they are perfect for any occasion and are a really nice twist on a classic chocolate cookie. What makes them so special is my little trick of adding chunks of white chocolate into the mixture.

They are just irresistible! Let’s bake something yummy!

INGREDIENTS 3/4 dried cranberries 1 large egg 3/4 unsalted Butter 2 cups all purpose flour 1 tspbBaking soda 3/4 cup packed brown sugar 2 tsp cornstarch 1/2 tsp salt 2 tsp vanilla extract 3/4 white chocolate chips or chunks

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METHOD 1. In a bowl beat together with a whisk the butter brown sugar and white sugar until light and fluffy. Then whisk the vanilla and egg until they combine. Finally whisk in to the mix the flour, cornstarch, baking soda and pinch of salt until a soft dough has formed. Stir in the cranberries and white chocolate chips.

2. Place the cookie dough mix in the fridge for at least 1 hour, you can even chill it overnight if you like. They need to chill to prevent the cookies from spreading whilst baking. And this helps give that soft, light, chewy texture.

3. Next you can preheat the oven to 180 degrees celsius and line two baking sheets with parchment paper or cooking spray.

4. Then take out the cookie dough and roll into tablespoon sized balls. A little tip here is to use an ice cream scoop, it’s a lot easier!

5. Place the cookies onto the sheet about an inch or two away from one another. Bake for 11 minutes and turn the tray half way through baking white to ensure an even cook.

6. Cookies may appear slightly under baked, but don’t over bake them!

They will continue to set as they cool.

7. Allow the cookies to set on the baking sheet for about 10 minutes or so, then you can carefully transfer them to a wire rack or serve whilst slightly warm because they’re irresistible, like I said!

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c r a n b e r r y a n d w h ite c h c o c o late c h i p c o o k i e s

desserts

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S

o there we have it, a few of my favourite recipes to brighten up your kitchen!

These are some of my go to’s and I hope they become recipes you keep going back to! The smoothie could be a real time saver for you in the mornings before a day at work, or the chicken curry might be the perfect post workout meal. The fruit and yoghurt popsicles could be great for adults and kids too! And the pancakes are a real weekend breakfast treat.

I am so happy I could share these with you and I hope that you enjoy them.

Remember to try out your own little twists on these recipes, and change them into your perfect dish.

You can keep up with my latest cooking and baking over on my instagram @foodforeveralways and let me know if you make any of the recipes from my book with the hashtag #cookingwithcasey I would love to see your creations.

Have fun with these and don’t worry if it doesn’t go right! Mistakes can be happy accidents, it’s all about getting creative in the kitchen. Make your own rules and just have fun.

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Cooking does not have to be boring, here you will find something for everyone, even the fussiest of eaters! My cookbook contains a selection of my favourite dishes. So you’ll see a mixture of starters and mains inspired by Asia and using some of the tastiest ingredients, and desserts which are a little bit more of a treat!

I have always been interested in creating healthy recipes, because it is so important to look after your body. Healthy food makes me feel more energised. To go with these I also love to bake, and I often try to use healthy alternatives for more indulgent recipes. I hope you enjoy this book as much as i enjoyed putting it together for you!

Make sure to check out my Instagram @foodforeveralways to keep up to date with what I’m up to in the kitchen.

Creater Casey Li Editor Felicity Hall Illustrator Helana Cleary