charlotte heley
gorgeous food made easy
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4
introduction
10
breakfast
28
lunch
82
dinner
120
dessert
140
acknowledgments
wholemeal pancakes makes 8
125g wholemeal flour 1 medium egg 300ml semiskimmed milk for the toppings: blackberries/ raspberries flaked almonds honey
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prep 5 mins
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cook 10 mins
To start place the flour in a large bowl, mix in the egg and gradually whisk in the milk to give a smooth batter. Heat a little butter in a small frying pan and add a tbsp of the batter Cook the pancake for 1 min until golden, turn and cook for 30 seconds. Repeat to make 8 pancakes (top however you wish)
12
strawberry smoothie bowl serves 1
1 banana, frozen handful of frozen strawberries 150ml unsweetened coconut milk
for the toppings: dried strawberries + bananas
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prep 5 mins
Combine frozen banana, frozen strawberries, and coconut milk in a blender. Puree until completely smooth – the mixture should be thick. Add a touch more liquid if necessary to get it to blend completely smooth. Transfer to a bowl and add toppings as desired.
strawberries sliced banana sliced chai seeds
15
28
for the dressing: 3 tbsp almond butter 3 tbsp vegetable oil 3 tbsps agave nectar 2 tbsp fresh lime juice 1 tbsp rice vinegar 1 tspn sriracha 1 tspn kosher salt 2 tspn grated fresh ginger 1 garlic clove, grated for the bowl: 230g
rice stir fry noodles
2 matchstick-cut carrots 1/2 cucumber sliced 1/2 avocado handful bean sprouts
quick noodle bowl serves 4
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prep 20 mins
Whisk all ingredients for the dressing together in a bowl until smooth. In another large bowl, toss the cooked, drained noodles with the carrots, cucumber, shallot, herb leaves and 1/2 of the dressing. Serve in bowls with bean sprouts and avocado, and remaining dressing. Garnish with fresh red chili, peanuts and sesame seeds.
1 shallot, thinly sliced handful of fresh corriander, mint and basil leaves to garnish: black sesame seeds crushed roasted peanuts thinly sliced chilli
30
courgette flatbread serves 4
2 tablespoons olive oil 2 large courgette sliced 1 bunch spring onions salt, black pepper 1 lemon, halved 1 prepared pizza dough/ flatbread 1 garlic clove 170g whole milk ricotta crushed red pepper flakes fresh basil leaves
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prep 10 mins
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cook 10 mins
Pre-heat grill to medium heat. Toss courgette and spring onions with 2 tbsp. olive oil; season with salt and pepper. Grill over direct heat, turning often, until charred in spots; set aside. Meanwhile, grill lemon halves cut-side down over direct heat until lightly charred. Stretch each piece of dough into a rectangle and transfer to 2 lightly oiled baking sheets. Transfer both pieces of prepared dough to grill over direct heat. Cook until first side is lightly charred and dough is dry and stiff, about 1 minute. Rub charred side of dough with garlic and top with grilled vegetables, dividing evenly. Dollop with ricotta. Return flatbreads to a low heat; close grill and cook until cheese is warmed through and crust is crispy, about 5 minutes. Transfer to work surface and squeeze lemon halves over the flatbread.Sprinkle with red pepper flakes, basil, and salt; drizzle with olive oil.
33
the best tomato sauce serves 4
olive oil 2-3 cloves garlic 1 tsp dried oregano handful of basil 1 whole red chilli 800g quality italian plum tomatoes salt and pepper 1 tsp red wine vinegar
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prep 10 mins
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cook 30 mins
In a medium saucepan over medium heat, add some olive oil and fry the garlic, oregano, basil stalks and whole red chili. Pierce the red chili first so it doesn’t explode. Saute just a minute or two until fragrant then add the canned tomatoes - do not mash the tomatoes yet, as the seeds can be bitter. Lightly season with salt and pepper, turn the heat down to low and let simmer for 30 minutes. Remove the chilli. Mash the tomatoes up with a spoon, season the sauce with a bit more salt and pepper, and add a tiny swig of red wine vinegar. Serve over fresh pasta (see page 86)
84
fresh pasta serves 8
300g pasta flour + extra for dusting
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prep 40 mins + drying
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cook 2-3 mins
Put the flour in a food processor with ž of your egg mixture and a pinch of salt. Blitz to large crumbs.
2 eggs + 4 yolks, lightly beaten
When a dough has formed tip onto a lightly floured surface, knead for 1 min or until nice and smooth.
semolina flour, for dusting
Cover with cling film and leave to rest for 30 mins. Cut away Ÿ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers. Cut as required to use for filled pastas like tortellini, or cut into lengths to make spaghetti, linguine, tagliatelle, or pappardelle. Then, dust in semolina flour and set aside, or hang until dry (an hour will be enough time.) Cook in salted water and serve.
86
121
butter biscuits makes 16
100g butter, softened 50g caster sugar 150g self-raising flour
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prep 5 mins
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cook 2o mins
Preheat the oven to 180°C /fan 160°C. Lightly butter two baking trays. Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough. Roll out the dough to around 5mm in thickness.Use a cutter of your choice and place on baking sheet. Bake in the preheated oven for 15–20 minutes until a very pale golden.
122
cinnamon swirls serves 6
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prep 40 mins
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cook 20 mins
50g butter (at room temperature)
Preheat your oven to 180°c and line a baking tray with greaseproof paper.
50g demerara sugar
In a bowl, mix together the butter, sugar & cinnamon until well combined.
1 tablespoon ground cinnamon 1 pack ready roll puff pastry 1 egg 2 tbsp icing sugar
Roll out your puff pastry and keep it on the enclosed paper.Use a spoon to gently spread the cinnamon filling all over the pastry, leaving a 1cm gap at the edge of one of the longest sides. Gently roll the pastry into swirls, leaving the 1cm gap to seal the swirls by lightly pressing them in place. With a sharp knife, cut the pastry into sections around 2cm thick. Place each swirl onto the baking tray with a bit of space between them. Use the beaten egg to lightly coat each swirl and sprinkle a little sugar over them. Leave them to rest for around 20-30 minutes. Bake in the preheated oven for 20 minutes or until golden brown.Meanwhile, in a small bowl, mix the icing sugar with a little warm water. Remove the swirls from the oven and drizzle the icing over them.Once cool enough to touch, transfer to a wire rack to cool completely.
124
gorgeous food made easy Pellut aditis perehendus de re mil idiae. Es dicae doluptatus mos ut ped utat derum ipitibu stiisiment adi quo cus venda nestota tempos net adiciae. Ipsam este pos aliquament aut perumquiatur abore dolum animolori deriam ipsant occum idis ma nos res incia nem ipsamusaped uta quia cusant, et faccus essed enem.
ÂŁ25.00