Contents Introduction & how to use this book ................................................ 10 Safety tips & special instructions ...................................................... 16 Speedy Snacks ................................................................................................ 28 Summer sunset juice ...............................................................................................................................
30
Mango smoothie ...........................................................................................................................................
32
Nacho-flavoured popcorn .......................................................................................................................
34
Salsa fresca with corn chips ...............................................................................................................
36
Garlic green beans with parmesan and almonds ................................................................... 38 Savoury French toast ...............................................................................................................................
42
Super-speedy margherita pizza .......................................................................................................
44
Rocket and pear salad .............................................................................................................................
46
Vanilla yoghurt with watermelon and rosewater .................................................................
48
Knickerbocker glory ...................................................................................................................................
52
Easy Eats ............................................................................................................ . 54
8
Cheesy quesadillas .....................................................................................................................................
56
Cheese twists ..................................................................................................................................................
58
Corn muffins ...................................................................................................................................................
60
Herb and garlic bread ...............................................................................................................................
62
Sloppy Joes .......................................................................................................................................................
66
Panzanella (Italian torn-bread salad) ............................................................................................
68
Macerated strawberries in balsamic ..............................................................................................
70
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Lemon curd ....................................................................................................................................................... 74 Ricotta hotcakes ..........................................................................................................................................
76
Peanut cookies ...............................................................................................................................................
78
Mont Blanc .......................................................................................................................................................
80
Bigger Bites ........................................................................................................ 82 Tomato and basil bruschetta .............................................................................................................
84
Lemon and tuna orzo ...............................................................................................................................
86
Fancy chicken sandwiches ...................................................................................................................
88
Chicken and sweetcorn soup ...............................................................................................................
92
Croque monsieur ............................................................................................................................................ 94 Tomato and basil penne ........................................................................................................................... 96 Little tuna and tomato tartlets ....................................................................................................... 100 Chicken satay skewers .......................................................................................................................... 102 Pumpkin soup .............................................................................................................................................. 104 Potato and bacon hash ........................................................................................................................... 106 Cheesy mac .................................................................................................................................................... 108 Burritos ............................................................................................................................................................. 110 Mexican chicken soup ............................................................................................................................
114
Spaghetti carbonara ............................................................................................................................... 116 Tomato and risoni bake ........................................................................................................................ 118
Index .................................................................................................................... 122
Contents
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Speedy Snacks Recipes you can cook in 10–20 minutes
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Nacho-flavoured popcorn This is a tasty variation on buttered popcorn that one of my Little Kitchen teachers, Lisa, taught my cooking students. Serve it at your next party or for National Popcorn Day – 19 January. It’s sure to be a hit!
Method Measure the oil into a large, heavy-based saucepan and add two kernels of popping corn.
With adult help: Heat the saucepan over medium–high
heat. When the two kernels pop, tip the remaining popping
corn into the saucepan and quickly put the lid on. Wearing
an oven mitt, hold the lid on tight and gently swirl the pan
Makes approximately 5 cups
around so all of the popping corn gets coated in oil.
Prep time: 15 minutes
Soon you’ll hear the corn start to pop! Keep the lid on and
Cooking time: 15-20 minutes
burn you. If you really want to see what’s happening, try
don’t peek, because the corn could escape from the pan and using a saucepan with a glass lid.
Ingredients
With adult help: Give the pan a gentle shake with the lid on
2 tablespoons vegetable oil
sound of popping has slowed to 1 or 2 pops every 5 seconds,
while the corn is popping. After roughly a minute, when the
70 g (2½ oz/⅓ cup) popping corn
take the saucepan off the heat. Leave the lid on until the
30 g (1 oz/1½ tablespoons) salted butter
corn has stopped popping completely.
½ teaspoon sweet paprika ½ teaspoon garlic powder
With adult help: Wearing oven mitts, use a large measuring
½ teaspoon sea salt
in the bottom of the pan. These are the corn kernels that
½ teaspoon onion powder
cup to scoop the popcorn into a bowl. Leave any dark bits
30 g (1 oz/⅓ cup) parmesan cheese,
didn’t pop or open all the way and may have burnt – there are usually a few in every batch.
finely grated
With adult help: In a small saucepan, melt the butter over medium heat. Once the butter has melted, remove the
Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the
pan from the heat and add the spices and salt. Mix well, then evenly pour the butter mixture over the popcorn.
Using a metal spoon, stir well. Add the grated parmesan
ingredients ahead of time
and quickly combine so the cheese sticks to the popcorn. Serve immediately.
Equipment:
Large bowl Chopping board
Measuring cups
34
Scales
Sharp knife
Grater
Measuring spoons
Large, heavybased saucepan with lid
Oven mitts
Small saucepan
Large metal, kitchen spoon
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Savoury French toast My aunty Lella taught me how to make savoury French toast when I was younger. I was used to my mum’s sweet version, and remember being surprised by how delicious savoury French toast was. This is great served with roasted tomatoes!
Method Crack the egg into a mixing bowl. Add the milk, salt and pepper and whisk until frothy.
Measure the oil into a frying pan. Take one slice of bread and place it in the egg mixture for roughly 30 seconds. Flip the bread over and let it sit in
the egg mixture until soaked through – roughly another 30 seconds.
Makes 2 large pieces of French toast
With adult help: While the bread soaks, heat the frying pan
Prep time: 10 minutes
over medium–low heat for 30 seconds.
With adult help: Carefully place the eggy bread into the
Cooking time: 20 minutes
heated pan – watch for splashing! While this first piece
cooks, repeat the soaking process with the remaining slice
Ingredients
of bread and add it to the pan when it is soaked through.
1 egg
With adult help: After 2 minutes cooking time, turn the
60 ml (2 fl oz/¼ cup) milk
first piece of French toast over with a spatula. A minute
½ teaspoon sea salt
later, turn the second piece of French toast. Once flipped,
1 pinch finely ground black pepper
each piece of French toast should be cooked for a further
1 tablespoon vegetable oil, for frying
2 minutes, or until golden.
2 slices of casalinga or sourdough bread,
With adult help: Using a spatula, carefully remove the
about 1.5 cm (½ in) thick, cut on
French toast from the pan and place on the absorbent
the diagonal
paper–covered plate to soak up any excess oil. Serve immediately.
Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time
Equipment: Whisk Large mixing bowl
42
Measuring jug
Measuring spoons
Spatula
Frying pan
Large plate covered in kitchen towel
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Bigger Bites Recipes you can cook in 30 minutes or more
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Little tuna and tomato tartlets These tartlets are great for a party, as an entrée or even as a quick after-school snack. You can vary the filling in these tarts – try experimenting with different flavour combinations!
Method Pre-heat your oven to 200ºC (430ºF). Using some scrunched-up baking paper, grease a standard 9-hole muffin tin with butter. To make pastry rounds, turn a 9 cm (3½ in) diameter bowl upside-down and press it firmly into the pastry square, twisting back and forth. Peel the round away from the
backing sheet and repeat until you have 9 rounds. Place one
Makes 9 tartlets
pastry round in each muffin-tin hole. Prick the pastry a few
times with a fork, then place a 10 cm (4 in) square of baking
Prep time: 30 minutes
paper on top of each round. Place pie weights, dried beans or uncooked rice on top of the baking paper pieces.
Cooking time: 30 minutes +
With adult help: Wearing oven mitts, place the muffin tin on
the middle shelf of your oven and bake for 10 minutes, or until
Ingredients
the pastry is puffed and golden. Remove the pastry cases
from the oven, once more wearing oven mitts. Remove the pie
1 teaspoon butter
weights and baking paper but leave the pastry in the tin.
3 x 24 cm (9½ in) squares ready-made puff pastry, thawed
While the pastry cases are baking, crack the eggs into a
2 eggs
medium mixing bowl and whisk until frothy. Add the tuna,
185 g (6½ oz) tinned tuna in oil
cheese, onion, garlic, cream, salt, pepper and chives, then
70 g (2½ oz) cheddar cheese, grated
mix well. Spoon the egg mixture evenly into the pastry cases
½ small onion, finely diced
and top each with a tomato round.
1 large garlic clove, finely grated
With adult help: Wearing oven mitts, return the muffin tin to
or crushed
125 ml (4½ fl oz/½ cup) cream
the middle shelf of the oven. Bake for around 25 minutes. The
½ teaspoon finely ground black pepper
gently pressed with a spoon – no liquid should come out.
1 tomato, sliced thinly into 9 rounds
Run a butter knife around the edge of each tartlet to loosen
1 teaspoon salt
tarts are ready when the filling springs back slightly when
10 chives, finely chopped
Once more wearing oven mitts, remove the tin from the oven. them, then gently remove the tarts from the tin using tongs. Serve immediately!
Equipment:
Measuring spoons
100
Measuring jug
Chopping board
Scales
Sharp knife
9 cm (3½ in) diameter bowl
Ceramic pie weights (Raw rice or beans are also fine to use)
Grater Whisk
Tongs
Large metal kitchen spoon 9-hole, non-stick muffin tin
9 squares of baking paper, plus extra for greasing
Butter knife Fork
Mixing bowl Oven mitts
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Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time
Pre-heat your oven to 200ยบC (430ยบF) at least 20 minutes before cooking
Have an oven tray positioned in the middle shelf of the oven
Have the pastry thawed in advance
g
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Chicken satay skewers Method
Satay is one of my favourite flavours ever! I recommend soaking your skewers before cooking to stop them from burning.
Thread the chicken cubes onto the skewers. Place the skewers into a 30 cm x 40 cm (12 in x 16 in) baking dish and set aside.
With adult help: Heat the vegetable oil in a small frying pan
Makes 8 small (half-size) skewers
over medium heat. Add the onion, garlic and chilli, and fry,
Prep time: 30 minutes +
heat to low. Add the water, peanut butter, lime juice, sugar,
Cooking time: 30 minutes +
minutes. Allow to cool.
stirring constantly, for 2 minutes, or until golden. Reduce the tamari, ginger and salt. Stir well and cook for another 2
Pour the cooled satay sauce over the chicken skewers and
Ingredients
use a wooden spoon to spread evenly. With tongs, turn each
350 g (12½ oz) chicken breast fillets,
for at least 5 minutes. If you have more time, marinate the
skewer over to coat it in sauce. Leave the chicken to marinate
cut into 2 cm (¾ in) cubes
chicken longer – the flavour will become even better!
2 tablespoons vegetable oil
1 small onion, very finely diced
With adult help: Heat the remaining oil in a large frying
1 pinch chilli powder
tongs, put the skewers into the pan. Make sure you stand
100 g (3½ oz) crunchy peanut butter
roughly 4 minutes each side, using clean tongs to turn them
1½ tablespoons finely grated palm sugar
platter and serve immediately with satay sauce on the side.
1 garlic clove, finely grated
pan over medium–low heat. Wearing oven mitts and using
100 ml (3½ fl oz) water
well back, as the oil can spatter. Cook the satay skewers for
½ teaspoon lime juice
over. Once the chicken is cooked, transfer the skewers to a
(jaggery), or soft brown sugar
2 teaspoons tamari
Time-saving tips
1 teaspoon sea salt
Have all your equipment and ingredients ready
1 x 2 cm (¾ in) piece ginger, finely grated
Find a kitchen hand to help you prepare the
2 tablespoons vegetable oil, for frying
ingredients ahead of time
Soak the bamboo skewers in advance
Equipment:
Measuring spoons
102
Measuring jug
Chopping board
Sharp knife
Microplane grater Scales
Large frying pan
Juicer
Wooden spoon
8 x 15 cm (6 in) bamboo skewers
30 cm x 40 cm (12 in x 16 in) baking dish
2 pairs tongs
Oven mitts Small frying pan
Platter
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marinated chicken
spicy satay sauce
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Burritos Method
Burritos were a real favourite of mine when I was growing up. Healthy and delicious ... what more could you want?
Pre-heat your oven to 200ºC (395ºF). Lay out 2 tortillas on each baking tray and set aside. Combine spice mix ingredients in a small bowl and set aside.
Makes 4 large burritos
With adult help: Heat the olive oil in a frying pan over
Prep time: 30 minutes
for 5 minutes, or until softened and golden. Add the chicken
Cooking time: 30 minutes +
cooks evenly. Once ready, remove from the heat and
medium heat. Add the onion and cook, stirring regularly,
and cook for 5 minutes. Keep stirring so all of the chicken set aside.
With adult help: Heat a second frying pan over high heat
Ingredients
and add the spice mix. Gradually whisk in the water, until
4 large flour tortillas
well combined. Cook, stirring regularly, for around 2 minutes,
Filling
Spice mix
or until thick. Reduce the heat to medium and add the
2 pinches hot paprika
2 tablespoons olive oil
½ teaspoon ground cumin
250 g (9 oz) chicken breast fillets,
1 teaspoon garlic powder
200 ml (7 fl oz) water
2 pinches ground cloves
(fresh or canned)
½ teaspoon sweet paprika 1 teaspoon onion powder
chicken and corn to the spice mixture. Keep stirring to
1 small onion, sliced finely
cut into 1 cm (½ inch) cubes
2 pinches ground cinnamon
50 g (1¾ oz/¼ cup) corn kernels
1 teaspoon sea salt
20 g (¾ oz/½ cup) finely
1 tablespoon rice flour
1 medium tomato, cut into 1 cm
2 pinches white pepper
prevent sticking. Allow the chicken to heat for 5 minutes, or until cooked through. Remove from heat and set aside. With adult help: Wearing oven mitts, place the baking
trays in the oven on the middle and lower shelves. Heat the tortillas for about 3 minutes, or until just warmed
through – they should not get crispy. Remove from the oven once ready.
shredded lettuce (½ inch) cubes
Using tongs, arrange an even amount of lettuce and tomato down the centre of each tortilla. Spoon even amounts of
the chicken filling on top to cover the salad. Carefully and
tightly roll up each burrito so it resembles a fat sausage. If you’re having trouble, ask an adult to help you with this! If needed, place 2 toothpicks in each burrito to hold everything together. Serve immediately.
Equipment:
Measuring spoons
110
Measuring jug
Chopping board
Sharp knife
Small bowl Scales
2 medium frying pans
2 baking trays
Whisk
Kitchen spoon
Tongs
Oven mitts
Toothpicks
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Time-saving tips Have all your equipment and ingredients ready Find a kitchen hand to help you prepare the ingredients ahead of time
Pre-heat your oven to 200ยบC (395ยบF) at least 20 minutes before cooking
Have oven trays positioned in the middle and lower shelves of the oven
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