gorgeous food made easy
charlotte heley
4
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5
4
introduction
10
breakfast
28
lunch
82
dinner
120
dessert
140
acknowledgments
11
wholemeal pancakes 125g wholemeal flour 1 medium egg 300ml semiskimmed milk for the toppings: blackberries/ raspberries flaked almonds honey
makes 8
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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)
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strawberry smoothie bowl
1 banana, frozen handful of frozen strawberries 150ml unsweetened coconut milk
for the toppings: dried strawberries + bananas strawberries sliced
serves 1
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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.
banana sliced chai seeds
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28
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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 1 shallot, thinly sliced handful of fresh corriander, mint and basil leaves to garnish: black sesame seeds crushed roasted peanuts thinly sliced chilli
30
quick & fresh 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.
31
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.
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the best tomato sauce serves 4
olive oil 2-3 cloves garlic 1 tsp dried oregano handful of basil stalks 1 whole red chilli 800g quality italian whole 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.
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for the pasta: 400g flour, plus extra for dusting 3 medium eggs semolina, for dusting for the filling: 200g spinach, cooked in water and chopped 200g ricotta 30g grated parmesan large pinch freshly grated nutmeg salt and black pepper
For the sauce: small handful of pine nuts handful sage leaves 50g butter parmesan, grated or in shavings
ricotta tortellini serves 4
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prep 25 mins
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cook 10 mins
For the pasta, pour the flour into a mound onto a flat surface and make a well in the centre. Crack the eggs into the well and gradually mix with either a blunt knife or your hands. When the dough has become a thick paste use your hands to incorporate more of the flour. You can sieve any remaining flour to stop it sticking to the surface and to your hands, but be careful not to make the dough too dry. Knead until well blended and the dough is soft and flexible. Don’t worry if you haven’t used up all the flour. Leave the pasta to rest for about 20 minutes with a bowl inverted over it or leave it covered in cling film. Meanwhile, for the filling, mix the spinach, ricotta, parmesan and nutmeg well, and season with salt and black pepper. Divide the fresh pasta into four and keep three portions under a bowl while you roll and stuff one quarter. This prevents the pasta from drying out. Roll out the pasta into a long, wide strip about 1mm in thickness, either by hand or using a machine. When you can see your hand through it, it is ready for stuffing. Cut the strip in half. Place teaspoons of the filling in a line down the centre of one of the strips about 5cm/2in apart. Place the other strip directly on top. Press the air out from around the filling by pushing down the pasta around them sealing them in. Now take a small wine glass and cut out circles of pasta around each mound of filling. To cook, bring a large pan of salted water to the boil and gently lower in the tortellini. Cook for about four minutes or until the pasta is soft but not floppy. While the pasta is cooking make the sauce. Preheat the grill to hot. Toast the pine nuts under the grill or in a dry frying pan. Put the pine nuts, sage leaves and butter into a frying pan and melt the butter. Add about a tablespoon of the pasta water and stir together to emulsify the sauce. Remove from the heat. When the pasta is done, drain it and toss with the sauce in the frying pan. Serve immediately sprinkled with parmesan.
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121
basic 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.
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butter frosting
enough to cover 16 biscuits/cakes
600g icing sugar 300g unsalted butter, softened optional extras: lemon zest orange zest a dash of vanilla extract
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prep 10 mins
Beat 600g sifted icing sugar and 300g butter together with your chosen flavouring and colouring if using, add 2-3 tablespoons of boiling water to loosen and beat until smooth. Fill a piping bag with a star nozzle and pipe onto cupcakes/ biscuits or smear over the top of a 20cm cake using a palette knife. Lift off the baking tray and leave to cool completely on a wire rack.
cocoa powder, to taste
123
50g butter (at room temperature) 50g demerara sugar 1 tablespoon ground cinnamon 1 pack ready roll puff pastry 1 egg 2 tablespoons icing sugar extra sugar for sprinkling few drops of warm water
serves 6
124
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prep 40 mins
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cook 20 mins
Preheat your oven to 180°c and line a baking tray with greaseproof paper. In a bowl, mix together the butter, sugar & cinnamon until well combined. Roll out your puff pastry and keep it on the enclosed paper. Don’t worry about uneven edges as these will be neaten off shortly. 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. Using the puff pastry’s enclosed paper, 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, whilst trimming the ends of the pastry to keep each cinnamon swirl even & neat. Place each swirl onto the pre-lined baking tray with a bit of space between them as they do expand whilst baking. 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 to create your icing to drizzle on top of your cinnamon swirls. Remove the cinnamon swirls from the oven and whilst still warm and on their baking tray, drizzle the icing over them. Once cool enough to touch, transfer to a wire rack to cool completely or tuck right in.
cinnamon swirls
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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