The Little Cook Book by Louis Stefano DeMarco

Little Cook Book THE

Includes Recipes kindly donated by Gino D'Acampo and Ben Mudge

Inspired by the people I love - Written by Alex Sayers

The Little Cook Book Contents

Contents Introduction The Recipes Lemon Chicken Saltimbocca Alla Romana Mum’s Chicken with Peppers Italian Chicken Pork and Kidney Beans My Sausage Bake Nonna Lisa’s Meat Balls Baked Trout with Lemon and Fennel Seeds My Lush Fish Pie Chicken Linguini with Leek and White Wine Sauce Sausage Pasta Creamy Prawn and Smoked Salmon Pasta Tuna Pasta Tuna Bake Baked Seafood Wrap Creamy Mushroom Pasta Simple Tomato Spaghetti Spaghetti Aglio e Olio Dad’s Matriciana Pasta e Broccoli Pasta e Fagioli Champagne Risotto Rice Salad A Tasty Egg Lunch Sweet Potato Soup Mum’s Onion Soup Rocket Salad The Perfect Salad Fennel and Orange Salad Fennel with Garlic and Parsley Garlic Potatoes Green Beans with Lemon and Garlic Garlic Mushrooms Roasted Tomatoes Tomato and Oregano Salad Tuna and Bean Salad Asparagus and Ricotta Tarts by Gino D’Acampo Chicken Breast in Marsala Cream Sauce by Gino D’Acampo Chicken with Quinoa, Green Beans and Almonds by Ben Mudge A Few Words From My Friends Thank you Memories

4-6 7 8-9 10-11 12-13 14-15 16-17 18-19 20-21 22-23 24-25 26-27 28-29 30-31 32-33 34-35 36-37 38-39 40-41 42-43 44-45 46-47 48-49 50-51 52-53 54-55 56-57 58-59 60-61 62-63 64-65 66-67 68-69 70-71 72-73 74-75 76-77 78-79 80-81 82-83 84-85 86-89 90 91

The Little Cook Book Introduction

I want to start by thanking you for supporting the Cystic Fibrosis Trust by purchasing my book. My father Andrea is Italian and was raised in Rome by his parents Rodolfo and Maria Louisa, known fondly to me as Nonno Rodolfo and Nonna Lisa, so many of my dishes come from my Italian roots and over time I have gradually gathered them together and put them down on paper. I spent many long hot summers with them at a campsite near Anzio, Italy, watching my Nonna Lisa lovingly prepare all sorts of wonderful dishes. My sister, Susanna, and I still smile now at the memories of us all sleeping in a caravan together and how we would just be drifting off to sleep when Nonna would ask what we wanted to eat the following day. We would often chuckle to ourselves or even pretend to be asleep so that we wouldn’t have to get into a long discussion about food and how she would prepare it. Now I would love nothing more, than to be back there, poised with pen and paper, ready to write down every little detail! Some of the dishes have been created from my drive to provide a healthy and tasty dish for my loved ones or if I’m honest from looking in the fridge and thinking ‘What am I going to cook tonight?’ Eventually with a little of this and a little of that, hey

The Little Cook Book Introduction presto, we have a half decent meal on the table!! So here it is ‘The Little Cook Book’ for two very special boys in my life - Kevin my husband and Enzo my son. What better reason could I have for writing it than to support my husband in achieving his goal to run the London Marathon to help raise money to fund research that could find a cure for Cystic Fibrosis in my son’s life time? Enzo was diagnosed with Cystic Fibrosis at three weeks of age. Cystic Fibrosis is one of the most common life-threatening inherited diseases in the UK. It affects the lungs and the digestive system by clogging them with thick mucus. As I have told many of my friends and family you naturally worry throughout most of your pregnancy about your unborn child and when they finally come into the world there is a huge sense of relief that they are finally here and are well. They scream as they enter the world taking their first breath. You can see that they have all their fingers and toes and suddenly all is OK as you hold them close to you. Having a new baby in the family inevitably brings many changes. When Enzo was three weeks old our lives changed again. We received an unexpected visit from our Health Visitor who came to tell us that the results of Enzo’s heel prick test had

The Little Cook Book Introduction come back and were positive for Cystic Fibrosis. But the most important thing in our lives stayed the same - Enzo! Enzo...what can I tell you about Enzo! He is like any other child - full of energy and laughter, testing and mischievous but most of all amazing. He is the one who gives us the reassurance we need each day that whatever life may throw at us we will get through it with his strength.

Love you dearest Enzo x x

The Little Cook Book The Recipes

The Recipes It’s been a real challenge to write down every recipe I have ever concocted or watched my nonna cook. It’s easy to miss out ingredients or remember exact quantities. I have always cooked with a splash of this and a drizzle of that, so please don’t be scared to adjust things to your liking or experiment with each recipe. Have fun and enjoy... food is one of the greatest pleasures in life!

Things I always keep in stock... Balsamic Vinegar atoes Chopped Tinned Tom Double Cream Fresh Basil Frozen King Prawns Garlic Lemons Olive Oil Parmesan Cheese Pasta Tuna White Wine White Wine Vinegar Dried Chillies 7

The Little Cook Book Lemon chicken

The Little Cook Book Lemon Chicken

Lemon Chicken

The chicken becomes so tender cooked in this manner. 2 chicken breasts The juice of a small lemon 1 tbsp butter Olive oil Plain flour White wine Serves 2

1. Butterfly the chicken breasts and pat dry. 2. Season the flour with salt and pepper. 3. Coat the chicken in the flour (not too in advance as the juices from the chicken will be absorbed by the flour). 4. Heat the butter in a pan with a generous splash of olive oil. 5. Add your chicken to the pan and as it starts to brown add a good splash of wine and the lemon juice. 6. Cook on a medium to low heat until the chicken is cooked through and the juices have reduced and left a sticky sauce.

Serve with garlic potatoes, salad and a wedge of lemon.

tangy Tip: To make it extra couple you could always add a to the of thin slices of lemon chicken. pan whilst cooking the

The Little Cook Book Saltimbocca alla Romana

Saltimbocca alla Romana

The flavours of sage and butter are just divine with the saltiness of Parma ham. 2 chicken breasts 4 slices of Parma ham 4 fresh sage leaves Olive oil Knob of butter White wine 4 cocktail sticks Serves 2

1. Butterfly each chicken breast and gently flatten using a rolling pin or meat mallet. Now half each breast so that you have four separate pieces. 2. Lay a slice of Parma ham and sage leaf on each breast and secure the ham to the breast with a cocktail stick. 3. Heat a good splash of oil and butter in a pan and add the chicken. 4. As the chicken starts to brown add a splash of wine and cook on a medium to low heat until the chicken is cooked through. 5. Drizzle the juices from the pan onto each chicken breast before serving.

Tomâ&#x20AC;&#x2122;s Wine Choice A wonderful collection of finely worked flavours here in this recipe. Most dry to medium white wines will do for this but if you want to go the extra mile try the following to really enhance the experience. Red burgundies are the choice here such as Volnay or Beaune as each go well with the ham. Also light Cabernet Sauvignons will work well.

y Tip: This is traditionall s but I cooked using veal cutlet prefer chicken.

Wild Card Choice A little known secret when mixing food with wine is that sherry is an absolute delight with ham or even a tawny port.

The Little Cook Book Mumâ&#x20AC;&#x2122;s Chicken with Peppers

The Little Cook Book Mum’s Chicken with Peppers

Mum’s Chicken with Peppers

A simple dish to prepare when cooking for large numbers. 2 chicken breasts (cut into large bite-sized pieces) 1 onion 1 clove of garlic ½ tsp of chilli flakes 1 large red pepper 6-8 mushrooms 1 tin of chopped tomatoes 1 vegetable stock cube Olive oil Salt and pepper

1. In a large lidded pan brown the chopped onion, garlic and chilli flakes. 2. Add the sliced pepper, mushrooms and chicken pieces. 3. Once the chicken has browned add the stock cube, tin of tomatoes and season with salt and pepper. 4. Cover and simmer on a medium heat until the chicken is cooked but still tender and the sauce has thickened.

Serve with potatoes or rice.

Serves 2

Tip: Can be cooked in a slow cooker, just brown the onion, garlic and chilli before adding to the pot.

The Little Cook Book Italian Chicken

Italian Chicken

One of our family favourites cooked and enjoyed by all. Whole chicken (cut into 8 pieces) 3 cloves of garlic Olive oil 2 sprigs of fresh rosemary 4 large potatoes (cut into chunks) Salt and pepper

1. In a large roasting tin toss together the chicken pieces, sliced garlic, potatoes, rosemary and a generous glug of olive oil.

Serves 4

2. Season generously with salt and pepper and cook in a preheated oven on gas mark 7/220째C for 40 minutes until the chicken is well browned and the skin is crispy. 3. Toss half way through cooking. Serve with salad.

use Tip: You could always s for chicken thighs and leg ease.

The Little Cook Book Pork and Kidney Beans

Pork and Kidney Beans

A wholesome dish full of flavour. 500g of pork fillet (cut into chunks) 1 can of kidney beans 1 tin of chopped tomatoes 1 onion 1 carrot 2 sticks of celery 1 clove of garlic 1 vegetable stock cube Olive oil Salt and pepper

1. In a deep pan brown the onion, garlic, celery and carrot in a good splash of olive oil. 2. Add the meat and toss for a few minutes. 3. Now add the tin of tomatoes, kidney beans and stock cube, season and simmer on a low heat for roughly 45 minutes until the meat is cooked and tender. 4. If the sauce thickens too much add a splash of white wine or water.

Serve with rice or potatoes

Serves 4

in a Tip: This can be cookedn the slow cooker, just browng to ingredients before addi the pot.

The Little Cook Book My Sausage Bake

My Sausage Bake

One of those meals that came about when looking in the fridge for inspiration, a great one pot dish. 6 sausages 4 medium potatoes (cut into chunks) 1 red pepper (roughly chopped) 6 button mushrooms (whole) 1 red onion (roughly chopped) 5 cherry tomatoes (whole) A good glug of olive oil Splash of soy sauce English mustard Rock salt Chilli flakes (optional)

1. Pre-heat the oven gas mark 7/220째C 2. Smear each sausage with a little mustard and set aside. 3. Prepare all of the vegetables and toss together in a large roasting tin with the sausages, oil, soy sauce, chilli flakes and rock salt. 4. Pop in the oven and cook for around 45 minutes until the sausages have browned and the juices reduced. 5. Toss half way through cooking.

Serve with salad

Serves 2

The Little Cook Book Nonna Lisaâ&#x20AC;&#x2122;s Meat Balls

The Little Cook Book Nonna Lisa’s Meat Balls

Nonna Lisa’s Meat Balls

This dish brings back memories of being at the camp and one of the first dishes I helped Nonna Lisa prepare. For the meat balls: 500g minced beef 1 clove of garlic (crushed) ½ the rind of a lemon (grated) 1 slice of stale bread (soaked in milk) 1 handful of grated Parmesan Salt and pepper

1. Mix the mince, garlic, lemon rind, Parmesan, bread (squeeze out excess milk) and seasoning in a bowl and form into balls. 2. Heat a good splash of olive oil in a pan and add the meat balls to brown. 3. Once browned add the tin of tomatoes, a squirt of tomato paste and a few ripped up basil leaves and simmer on a medium heat until the meat balls are cooked through and sauce thickened.

For the sauce: 1 tin of chopped tomatoes Tomato paste Fresh basil Olive oil Serves 3

to Tip: Also a great way make beef burgers.

The Little Cook Book Baked Trout with Lemon and Fennel Seeds

Baked trout with Lemon and Fennel Seeds

Whenever we have fish, Enzo thinks back to a visit when Uncle Mark returned from a fishing trip with trout. Enzo loved exploring the fish and helped me prepare it. It tasted delicious with a few things picked from our spice shelf. Fresh Trout (gutted) 1 small lemon (thinly sliced) 1 tsp of crushed fennel seeds 1 tsp sea salt Splash of white wine Serves 1

1. Place the trout on a large sheet of tin foil, stuff with the lemon slices, crushed fennel seeds and salt. 2. Add a splash of white wine and fold the foil around the trout to make a parcel. 3. Place on a baking tray and bake in a preheated oven on gas mark 6/200°C for 30 minutes.

Serve with salad and crusty bread.

Tom’s Wine Choice A delicate white wine is needed here to balance all the flavours of the fish, lemon and fennel. Alsace is such a wine with its aromatic and fruity qualities blending well with all the ingredients. To completely enhance this experience make sure it is dry. For the fennel lovers, go for a Sauvignon Blanc. This will ensure an attractive blend of fennel, lemon and grassy tastes of the grape.

Wild Card Choice If you wish to push the boat out with a Sauvignon Blanc, try a Pouilly - Fumé. You may have to shop to find a bargain but still worth it, if not.

The Little Cook Book My Lush Fish Pie

My Lush Fish Pie

Loved by all - what I call real comfort food. 320g mixed fish (bite size chunks) 2 boiled eggs (roughly chopped) 6 raw king prawns For the topping 1 red onion (chopped) 1 sweet potato (chopped) 4 medium potatoes (chopped) Knob of butter Splash of milk Salt and pepper For the sauce 1 cup of milk 1 tbsp of butter 1 tbsp plain flour Pinch of nutmeg Pinch of salt 1 handful of grated mature cheddar 1 handful of grated Parmesan

1. In a pan of salted water boil your roughly chopped potatoes and onion. 2. Place your fish, prawns and egg in an oven proof dish and set aside. 3. To make your sauce melt the butter on a low heat and gradually add the flour until you have a smooth paste. Cook for a few minutes to cook out the flour. 4. Now add the milk a little at a time, stirring continuously until you have a creamy sauce. 5. Add a pinch of nutmeg, salt, the grated mature cheddar and Parmesan and mix until the cheese has melted into the sauce. 6. Pour over the fish. 7. Drain the potatoes and mash with the milk and butter, season to taste. 8. Spoon the mash on top of the fish. 9. Place in a pre-heated oven gas mark 6/200째C for 40 minutes until fish is cooked and the mash is nice and golden.

Serve with my lemon green beans.

Serves 2

The Little Cook Book Chicken Linguini with Leek and White Wine Sauce

Chicken Linguini with Leek and White Wine Sauce

A pasta dish that was concocted when trying to get Enzo to eat chicken, it worked and he still loves it now. 220g chicken fillets 1 small leek (thinly sliced) 2 stems of tender-stem broccoli (sliced) 250ml double cream White wine Juice of Â˝ a lemon 1 small onion 1 clove of garlic Olive oil Parmesan cheese 500g linguini pasta

1. Bring a large saucepan of salted water to the boil and cook the linguini.

Serves 4

6. Now add the cream, some grated Parmesan and the shredded chicken and simmer on a low heat until the cream starts to thicken and the chicken is cooked but still tender.

2. Meanwhile shred the chicken fillets with a fork into small pieces and set aside. 3. In a pan heat a splash of oil and add the chopped onion and garlic and cook for a few seconds. 4. Add the leek and broccoli once it starts to soften add the lemon juice and a splash of wine. 5. Cook on a medium heat until the juices reduce right down.

7. Drain the pasta and toss into the creamy sauce.

Tomâ&#x20AC;&#x2122;s Wine Choice With the many flavours of this creamy delight, you will be sure to need a hearty wine. With chicken almost any white wine will do but think only dry to medium. Try Italian Frascati, which with its whole grape taste compliments well, especially the dry varieties.

ine and Tip: Make sure the w ed lemon juices have reduc cream right down to avoid theon. splitting if added to so

The Little Cook Book Sausage Pasta

Sausage Pasta

A great dish when cooking for lots of people can be prepared in advance up to stage 4. 400g sausage meat Olive oil Â˝ a red onion (finely chopped) 1 garlic clove (finely chopped) Sprig of rosemary (finely chopped) Â˝ tsp of chilli flakes 2 tins of chopped tomatoes A good splash of double cream 750g penne pasta Parmesan (grated) Salt and pepper Serves 6

1. Mash the sausage meat in a bowl and set aside. 2. Heat a splash of oil in a pan and brown the onion, garlic and rosemary. 3. Add the sausage meat and chilli flakes and cook on a medium heat for 10 minutes, breaking up the sausage meat with a wooden spatula. 4. Add the tomatoes and bring the sauce to the boil, turn down the heat and simmer for half an hour. 5. Add cream and cook for a further 5 minutes. 6. Cook and drain the pasta. 7. Add the pasta to the sauce along with the Parmesan and season.

ell Tip: This also works wes and without the chilli flak rosemary.

The Little Cook Book Creamy Prawn and Smoked Salmon Pasta

Creamy Prawn and Smoked Salmon Pasta

Such a scrummy pasta, love the combination of smoked salmon with tangy lemon. 250g raw tiger prawns 50g smoked salmon (shred into small pieces using a fork) Parmesan cheese Â˝ a red onion (finely chopped) 1 clove of garlic (finely chopped) The juice of Â˝ a lemon White wine Olive oil 250ml double cream 500g pasta of your choice Salt

1. Whilst the pasta is cooking heat a small splash of olive oil in a pan and add the onion and garlic and cook for a few seconds. 2. Add a small glass of wine and the lemon juice and simmer until reduced. 3. Add the double cream and a good grating of Parmesan, a little salt and heat through on a low heat. 4. Add the prawns and shredded salmon and heat through until the cream thickens and the prawns are cooked. 5. Drain the pasta and add to the sauce and toss.

Serves 4

with Tip: I prefer to cook ed ones raw prawns as the cook ry if can easily become rubbe over cooked.

The Little Cook Book Tuna Pasta

Tuna Pasta

The Thing I love most about pasta is that once you have mastered the basics to a good sauce there is almost nothing you canâ&#x20AC;&#x2122;t add to it. 1 tin of tuna 2 cloves of garlic (sliced) 1 tin of chopped tomatoes Â˝ tsp of dried chilli flakes Olive oil Basil leaves 500g penne pasta Salt

1. In a large saucepan cook the pasta in salted boiling water.

Serves 4

5. Drain the pasta and mix into the sauce.

2. Meanwhile, fry the garlic and chilli flakes in a little oil until it starts to brown. 3. Add the tin of tomatoes and a pinch of salt and cook on a medium heat until it starts to thicken. 4. Add the tin of drained tuna and a few basil leaves and heat through.

f a good o t e r c e s e Tip: Th e is to cook the tomato sauc it starts to thicken sauce until es the sweetness of this enhanc s and always drain the tomatoe ell, if not it will the pasta wauce watery! make the s

The Little Cook Book Tuna Bake

Tuna Bake

If you enjoyed the Tuna Pasta, then this youâ&#x20AC;&#x2122;ll love... 500g short pasta 1 tin of tuna 1 small onion (finely chopped) 1 clove of garlic (finely chopped) 4 mushrooms 2 tbsp sweet corn 1 small red pepper Basil leaves 300g passata 1 tbsp tomato paste 1 mozzarella 1 handful of grated Parmesan

1. Cook and drain the pasta and set aside. 2. In a pan brown the onion and garlic. As it starts to brown add the sliced mushrooms and pepper and cook until softened. 3. Add the sweetcorn and tuna and pour in the passata with a good squirt of tomato paste and stir together. 4. Heat the sauce for a good five minutes. 5. In an oven proof dish mix the pasta, sauce, roughly chopped mozzarella, fresh basil leaves, salt and pepper and top with the grated Parmesan. 6. Place in a preheated oven, gas mark 6/200Â°C, for around 20 minutes, until browned.

Serves 4

The Little Cook Book Baked Seafood Wrap

Baked Seafood Wrap

I love to prepare this dish when I want to impress my guests, relatively easy to prepare and tastes and looks fantastic. 250g of spaghetti 1 tin of chopped tomatoes 6 raw king prawns 6 mussels 6 scallops 2 small squid (sliced into rings) 2 cloves of garlic ½ tsp of chilli flakes Olive oil Fresh basil Small glass of white wine Salt and pepper Baking paper (2 big squares) Serves 2

1. In a large pan of boiling salted water cook your spaghetti until ‘al dente’. 2. In a separate pan fry the sliced garlic and chilli flakes in a good splash of oil, as the garlic starts to brown add the tin of tomatoes and simmer on a medium heat for a few minutes. 3. Now add the wine, a pinch of salt and pepper and cover and cook for a good 20 minutes. Remove from the heat. 4. When the spaghetti is ready, drain and add to the sauce along with the raw seafood and mix thoroughly. 5. Place each piece of greaseproof paper in a shallow bowl and divide the pasta and seafood equally between the two sheets. 6. Now twist the ends of the paper to make two closed parcels, they should look like wrapped sweets. 7. Place on a baking tray in a pre-heated oven; gas mark 4/180°C, for 10 minutes until the seafood is cooked.

Serve in the parcel with a big wedge of lemon.

Tom’s Wine Choice This dish, with its abundance of seafood gives us an opportunity to try many different wines to suit our own tastes. As with most seafood you would be looking for light, dry wines to suit them. For the mussels a Chablis or even a premier Cru Chablis. With the prawns and garlic a dry rosé would do well or a Riesling.

Wild Card Choice A sparkling dry to medium wine or even Champagne will go down a treat here. Or for an unusual choice a nice spicy Zinfandel to compliment the chilli.

The Little Cook Book Creamy Mushroom Pasta

Creamy Mushroom Pasta

This tasty pasta has even been enjoyed by friends who donâ&#x20AC;&#x2122;t like mushrooms. 200g chestnut mushrooms 100g white mushrooms Handful of peas 1 small onion 1 clove of garlic 250ml double cream Grated Parmesan Olive oil White wine 500g pasta of your choice (I prefer short pasta such as bows with this sauce) Serves 4

1. Whilst the pasta is cooking finely chop the onion and a clove of garlic and fry in a little olive oil. 2. Once the onion starts to soften add the sliced mushrooms and cook on a medium heat for a good 10 minutes. 3. Add the peas and a small glass of white wine and cook until the wine has reduced down. 4. Now add the cream and season with salt and a little pepper. 5. Heat through until the cream starts to thicken and add a good helping of Parmesan, stir into drained pasta and serve.

pasta f g n i k o o en c an o Tip: Wh bring a large poil. My always ater to the b ed pasta salted wlways used dri asy to nanny a said it was so e as she k fresh pasta! overcoo 39

The Little Cook Book Simple Tomato Spaghetti

Simple Tomato Spaghetti

Great in the summer as an alternative to a hot pasta sauce! 5 medium tomatoes (deseeded and thinly sliced) 1 garlic clove (crushed) 5 tbsp of olive oil Salt 6 fresh basil leaves (torn) 500g spaghetti

1. Cook the spaghetti in a large pan of salted boiling water. 2. Meanwhile place the tomatoes, oil, basil leaves, crushed garlic and salt in a bowl and set aside. 3. Once the pasta has cooked drain and add to the bowl of seasoned tomatoes. 4. Toss thoroughly.

Serves 4

The Little Cook Book Spaghetti Aglio e Olio

Spaghetti Aglio e Olio

This is one of my favourite pasta dishes, cooked for me by my Nonna Lisa, one I would ask for time and time again. Nonno Rodolfo would call it ‘spaghetti alla Ale’, Alex’s spaghetti! 250g spaghetti Olive oil 2 cloves of garlic Fresh or dry chillies (1 fresh chilli or ½ tsp of dry) Salt Serves 2

1. Bring a large saucepan of salted water to the boil and cook the spaghetti. 2. Meanwhile slice the garlic and chillies in a small pan and cover with olive oil. 3. Just before the spaghetti is ready to drain heat the garlic and chillies on a low flame, as the garlic starts to brown take off the heat. 4. Drain the spaghetti and mix with the garlic and chillies and season with salt.

g prawns in k d d a n e t f o I Tip: g raw in s u if , h is d is h to t m in the e h t k o o c I s n w a pr w minutes e f a r o f r e t a w pasta aining the r d e r o f e b k in p until pasta.

The Little Cook Book Dadâ&#x20AC;&#x2122;s Matriciana

Dadâ&#x20AC;&#x2122;s Matriciana

One of the most well-known pasta sauces in Roman and Italian cuisine. 1 small onion 150g of diced pancetta 1 tin of chopped tomatoes Â˝ tsp of dried chilli flakes Olive oil Parmesan cheese (grated) 500g penne pasta

1. Bring a large saucepan of salted water to the boil and cook the pasta.

Serves 4

4. Drain the pasta and toss with the sauce.

2. Meanwhile in a large pan heat the oil and add the chopped onion and pancetta. 3. As the pancetta starts to brown add the chopped tomatoes, salt and chilli flakes and simmer on a medium heat for about 20 minutes.

5. Serve with a good helping of grated Parmesan cheese.

The Little Cook Book Pasta e Broccoli

Pasta e Broccoli

A great winter warmer full of goodness. Head of broccoli (cut into florets) 2 garlic cloves (roughly chopped) ½ tsp of chilli flakes 1 tin of chopped tomatoes 1 vegetable stock cube 200g spaghetti (broken into small pieces) Olive oil

1. In a deep pan brown the garlic and chilli flakes in a good glug of oil.

Serves 2

5. Cook until pasta is ‘al dente’, stirring so the pasta doesn’t stick.

2. Add the broccoli florets to the oil and toss. 3. Now add the tin of tomatoes and the vegetable stock cube and cover with water and simmer until the broccoli is cooked. 4. At this stage you will probably need to add some extra water to the tomatoes to cook the pasta in. Bring it to the boil, season with salt and add the spaghetti.

Enjoy with crusty bread.

Tip: This should be the consistency of a thick soup!

The Little Cook Book Pasta e Fagioli

Pasta e Fagioli

Again a great winter warmer that leaves you wanting more. 1 tin of borlotti beans 1 vegetable stock cube 1 white onion 1 carrot 1 celery stick 1 clove of garlic 1 sprig of rosemary 200g of macaroni pasta Olive oil Salt and pepper Serves 2

1. In a deep pan (stockpot) brown the finely chopped garlic, onion, carrot and celery in a generous glug of oil. 2. Add the borlotti beans, stock cube, sprig of rosemary and enough water to make a thick soup. 3. Bring to the boil and let bubble for a good 5 minutes. 4. Remove the sprig of rosemary. 5. Add the pasta and a good pinch of salt and pepper and cook until â&#x20AC;&#x2DC;al denteâ&#x20AC;&#x2122;

Enjoy with crusty bread.

le of Tip: You can add a coup ky chopped rashes of strea owned bacon after you have br rrot the onion, celery and ca for extra flavour!

The Little Cook Book Champagne Risotto

Champagne Risotto

A favourite enjoyed by all in my fatherâ&#x20AC;&#x2122;s home. 400g of risotto rice 1 large white onion 700ml of vegetable stock 2 glasses of champagne Single cream Splash of olive oil Knob of butter Parmesan cheese Salt

1. In a large pan heat the oil and knob of butter, add the chopped onion and cook until translucent.

Serves 4

5. Add a glass of champagne in place of the last cup of stock and remove from heat.

2. Add the rice and stir for a few minutes. 3. Now add a glass of champagne and stir continually until the liquid has been absorbed. 4. Add a cup of vegetable stock and stir once again until absorbed, continue the procedure for the remaining cooking time. The rice should be tender but still firm.

6. Stir in a little cream to taste, season and add a good grating of Parmesan to each helping.

special Tip: To make an extra with Champagne risotto, top pan fried scallops!

The Little Cook Book Rice Salad

Rice Salad

This dish reminds me of summer, brilliant for picnics. 1 cup of rice 1 tin of tuna 6 baby tomatoes (chopped) 1 red onion (finely chopped) 1 boiled egg (chopped) Handful of peas 1 mozzarella (chopped) 1tsp capers (chopped) Olive oil White wine vinegar Salt

1. Cook the rice and allow to cool. 2. Once the rice is cold add the tuna, tomatoes, onion, egg, peas, mozzarella and capers. 3. Season with salt, a good glug of olive oil and splash of white wine vinegar. 4. Toss well.

Serves 2

done Tip: This can also be ice and using pasta instead of r to add please donâ&#x20AC;&#x2122;t be scared your own ingredients!

The Little Cook Book A Tasty Egg Lunch

A Tasty Egg Lunch

A simple yet tasty lunch best enjoyed with a thick slice of crusty bread. 2 eggs 1 tin of chopped tomatoes Â˝ clove of garlic Olive oil Basil leaves Serves 1

1. In a shallow pan fry the sliced garlic in a splash of oil until it starts to brown. 2. Add the tin of tomatoes and season with salt and pepper and let cook for a few minutes. 3. Add a few ripped basil leaves into the sauce and stir. 4. Crack the eggs into the sauce and cook on a medium heat until the eggs have set.

The Little Cook Book Sweet Potato Soup

Sweet Potato Soup

I just love sweet potatoes and there is nothing better than homemade soup. So quick and easy to make. 1kg of sweet potatoes Vegetable stock (enough to cover the potatoes) 1 onion (roughly chopped) 2 cloves of garlic (roughly chopped) 1 tsp ground coriander 1 tsp ground cumin Double cream

1. In a deep pan fry the onion and garlic with a little oil, as they start to brown add the ground cumin and coriander and cook for a further couple of minutes.

Serves 2

5. Take off the heat and let cool.

2. Add the roughly chopped sweet potatoes and toss for a few minutes. 3. Add enough stock to cover the potatoes generously and bring to the boil. 4. Turn down the heat and allow to simmer until the potatoes are thoroughly cooked.

6. Use a hand blender to purĂŠe the soup. 7. Add a touch of cream and season with freshly ground black pepper.

The Little Cook Book Mum’s Onion Soup

Mum’s Onion Soup

This reminds me of Christmas, always enjoyed before our traditional turkey dinner. 2lb onions 6oz butter 2oz plain flour 4 pints of vegetable stock 3 tsp nutmeg 2 small glasses of sherry 8 slices of French stick 8 oz grated cheese Serves 8

1. Fry the thinly sliced onions in melted butter until lightly browned. 2. Mix in the flour and nutmeg and cook for a couple of minutes. 3. Add the stock and bring to boil, cover and simmer for 30 minutes. 4. Take off heat and stir in the sherry. 5. Once the soup has cooled down purée with a hand blender. 6. Toast the bread with the grated cheese on top and serve floating on the soup.

The Little Cook Book Rocket Salad

Rocket Salad

Bursting with flavour this salad compliments most dishes. 70g rocket leaves Parmesan shavings Olive oil (a good drizzle) Juice of Â˝ a lemon (small) Salt (a generous pinch)

1. Just before serving add all of the ingredients in a bowl and toss together.

Serves 2

The Little Cook Book The Perfect Salad

The Perfect Salad

Salads can be so boring without a good dressing, olive oil and vinegar brings any salad to life. Bag of mixed salad leaves 8 cherry tomatoes 1 red onion Â˝ a carrot Cucumber 100g of cooked short pasta 1 mozzarella 4 tbsp olive oil 3 tbsp balsamic vinegar Salt

1. Start by cooking your pasta in boiling salted water, drain and leave to cool. 2. Thinly slice the red onion, carrot and cucumber and roughly chop the tomatoes and mozzarella. 3. Toss all of the ingredients together in a large bowl and dress with the oil and vinegar. 4. Season generously with salt.

Serves 4

pasta is cold e h t e r u s n E : ip T ith rest of before tossing w d dress with the ingredient anefore serving. vinegar and oil b our salad to You donâ&#x20AC;&#x2122;t want y too soon! wilt if prepared

The Little Cook Book Fennel and Orange Salad

Fennel and Orange Salad

A delicious tangy salad, great with fish or chicken. 1 fennel bulb 1 blood orange Handful of black olives Olive oil Salt and pepper Serves 2

1. Peel and slice the orange into thin rounds, removing the pith and any pips. 2. Cut the fennel in half length ways and slice it as thinly as possible. A mandoline is perfect for this if you have one! 3. Toss the orange, fennel and olives in a bowl, and add a good splash of oil and season with salt and pepper.

The Little Cook Book Fennel with Garlic and Parsley

Fennel with Garlic and Parsley

This simple dish is full of flavour, you must try it - itâ&#x20AC;&#x2122;s one of my favourites! 2 fennel bulbs (thinly sliced) 2 garlic cloves (sliced) 4 tbsp olive oil 1 tbsp flat leaf parsley Serves 2

1. In a lidded pan brown the garlic in a good glug of oil. 2. Now add the fennel and parsley and toss them for a couple of minutes in the oil. 3. Cover and cook on a low heat until the fennel is soft and cooked. This should take a good 20 minutes.

Tip: A great alternative to this recipe is is to use small chunks of aubergine instead of fennel. Try adding a few chilli flakes whilst browning the garlic.

The Little Cook Book Garlic Potatoes

Garlic Potatoes

Delicious every time. 1 kg potatoes (small chunks) 3 garlic cloves (roughly chopped) Rock salt (generous pinch) A good glug of olive oil Serves 4

1. Pre-heat the oven gas mark 7/220째C. 2. Heat the oil in a roasting tray. Once hot add your potatoes, garlic and salt and toss in the oil. 3. Cook until the potatoes are cooked through and crisp. 4. Turn the potatoes half way through cooking.

potatoes Tip: To make your sure they nice and crisp make ing them are dry before putt into the hot oil.

The Little Cook Book Green beans with Lemon and Garlic

Green Beans with Lemon and Garlic

Vegetables can taste delicious when dressed with a few simple ingredients. 240g green beans Olive oil The juice of 1 small lemon 1 garlic clove (crushed) Salt

1. Boil the green beans in salted water. 2. Drain and let cool. 3. Once cool toss in a bowl with a good splash of olive oil, lemon juice and garlic and season with a good pinch of salt.

Serves 2

ry Tip: This also works veif well with broccoli and ness you donâ&#x20AC;&#x2122;t like the raw of the garlic you could always boil the clove in with the beans and then crush or leave it out.

The Little Cook Book Garlic Mushrooms

Garlic Mushrooms

An easy side dish to prepare that is bursting with flavour. 500g of mushrooms (sliced) 2 cloves of garlic (finely chopped) Olive oil Knob of butter Handful of flat leaf parsley (roughly torn) Salt Serves 4

1. In a pan heat a good glug of oil and butter. 2. Once the butter starts to froth add the garlic and cook for a few minutes. 3. Now add the mushrooms and cook on a medium heat. 4. After 5 minutes add the parsley and a good pinch of salt. Turn down the heat and cook until the mushrooms have coloured and all the juices have evaporated.

ared Tip: These can be prepmed in advance and just war . Add a through before servingmake a little double cream to tasty topping for chicken.

The Little Cook Book Roasted Tomatoes

Roasted Tomatoes

A great way to add flavour and colour to any meal. 8 plum tomatoes (halved) 1 red onion (cut into wedges) 4 garlic cloves (whole) 2 tbsp olive oil 1 tbsp balsamic vinegar Salt and pepper

1. Preheat oven gas mark 6/200째C. 2. In a roasting tin place the tomatoes, onion and garlic and drizzle with the oil and vinegar. 3. Season and place in the oven for a good 30 minutes until the tomatoes and onion have started to char round the edges.

Serves 2

The Little Cook Book Tomato and Oregano Salad

Tomato and Oregano Salad

A friend once said to me â&#x20AC;&#x2DC;how do you get your tomatoes to taste so good? â&#x20AC;&#x2122; the secret is using fresh herbs. 300g cherry tomatoes 1 red onion 1tsp of fresh oregano 2 tbsp white wine vinegar 3 tbsp olive oil Salt

1. Half the tomatoes and put in a bowl with the thinly sliced onion. 2. Take the oregano leaves off the sprig and sprinkle over the tomatoes. 3. Drizzle with the vinegar and oil and season generously with salt.

Serves 2

The Little Cook Book Tuna and Bean Salad

Tuna and Bean Salad

A nutritious and healthy summer salad. 1 tin of cannellini or borlotti beans 1 small red onion (halved and thinly sliced) 1 tin of tuna A few basil leaves (roughly torn) Olive oil Salt

1. Drain and rinse the beans and place in a bowl. 2. Drain the tuna and mix in with the beans, thinly sliced onion and basil leaves. 3. Season with a generous pinch of salt and a good glug of olive oil.

Serves 2

The Little Cook Book Asparagus and Ricotta Tarts

Tartine di asparagi e ricotta Asparagus and Ricotta Tarts Recipe kindly donated by Gino D’Acampo. 200g pack ready rolled puff pastry (at room temperature) 150g ricotta cheese 25g freshly grated Parmesan cheese 6 sundried tomatoes in oil (drained and finely chopped) 10 asparagus spears 2 tablespoon of extra virgin olive oil 1 tablespoon of freshly chopped chives Salt and pepper to taste Serves 2

1. Unroll the pastry and cut into 2 rectangles, each about 16 x 12cm. 2. Use a knife to mark out a smaller rectangle on each piece, big enough to hold 5 asparagus spears. (Do not cut through the pastry). 3. With a small sharp knife, mark the borders in a neat lattice pattern. Transfer to a baking sheet. 4. Bake in the middle of a preheated oven at 200º for approx 15 minutes until just puffy and slightly coloured. 5. Set aside to cool slightly then gently depress the risen “window” with the back of a fork. 6. In a medium size bowl, lightly mix the ricotta with the parmesan cheese. Gently fold in the sundried tomatoes and season with salt and pepper. 7. On a chopping board, trim the asparagus to fit the pastry “window”. 8. Spread the ricotta mixture between the 2 pastry cases. Cover with the asparagus spears and slightly press into the ricotta mix. 9. Drizzle with the extra virgin olive oil and bake for 20 minutes. 10. Sprinkle the tarts with fresh chive and serve hot or at room temperature accompanied with a crispy salad.

Reproduced with kind permission of Gino D’Acampo’s Buonissimo! Published by Kyle Cathie Ltd.

The Little Cook Book Chicken Breast in Marsala Cream Sauce

Petto Di Pollo Al Marsala Chicken Breast in Marsala Cream Sauce Recipe kindly donated by Gino D’Acampo. 4 chicken breast (skinless & boneless) 5tbls Marsala wine 200ml double cream 50g plain flour 10 tbls Italian olive oil 3 large potatoes (par-boiled) 3 sticks of fresh Rosemary 2 clove garlic Salt and pepper to taste Serves 4

1. With the help of a cooking hammer beat the chicken between 2 sheets of cling-film ½cm thin. Dip them in the flour and place them in a frying pan with 2tbls of olive oil. Allow to cook for 1 minute each side. Add the Marsala wine and flame for approx. 30 seconds. Add the cream, season with salt and pepper and cook on a low heat for approx. 4 minutes allowing the sauce to thicken. 2. In the meantime peel and slice the potatoes in approx. 1cm thick. Fry them in a pan with the olive oil, garlic and rosemary, season with salt and pepper and cook until golden on both sides. 3. To prepare the dish place 1 breast of chicken on a plate accompanied with sauté potatoes. Drizzle some of the Marsala sauce over the chicken and serve immediately.

The Little Cook Book Chicken with Quinoa, Green Beans and Almonds

Ben Mudge Personal Trainer Managing my Cystic Fibrosis is not an easy task, from training, medication and ng nutrition; everythi is very different to n. the average perso ays Training has alw rt been a crucial pa n ca I d an life my of attribute my good health to it. My medication is something I will the have to take for t rest of my life bu r the bo nâ&#x20AC;&#x2122;t es do it me as I know no different. Nutrition is a huge e part of my life. Du to C.F. my body does not utilise food sources as ge well as the avera eI person. Therefor have to think a lot about what I eat.

The Little Cook Book Chicken with Quinoa, Green Beans and Almonds

Chicken with Quinoa, Green Beans and Almonds My good to go meal, great for after training! Recipe kindly donated by Ben Mudge 1 chicken breast (diced) 100g of quinoa 25g of grated almonds A splash of coconut oil 1 tsp. of ground cumin A pinch of sea salt A handful of green beans Sweet chilli sauce Serves 1

1. Cook the quinoa with a little sea salt following the packet guidelines and set aside. 2. Cook, drain and set aside the green beans. 3. In a pan heat the coconut oil. 4. Add the diced chicken breast along with the cumin and cook on a medium heat till the chicken is thoroughly cooked but still tender. 5. Toss the cooked chicken, green beans and quinoa together. 6. Sprinkle with the almonds and serve with a little sweet chilli sauce.

Tip: You can replace th chicken with lean mince e tuna steak or even salm beef, This recipe is very adapon. as long as you keep the table, groups e.g. fats, carbs main protein balance correct and really have fun with sw you can and changing what you apping include. 85

The Little Cook Book A few words from my friends

A few words from my friends... Emma Folds

Alex and I have been friends for the past 14 years since working together at Northgate Primary School. We have both become mums in recent years and I, like most mums, battle with what to cook for dinner every night, trying to think of something other than the same old dishes week in, week out. Whereas Alex will be cooking an amazing healthy Italian dish which I would be happy to eat in a restaurant! It is with thanks to Alex and her endless patience, reciting the instructions and enthusiasm for cooking has meant that my family dinners have become more interesting and varied. Alex has given me more than cooking support over the years. Our friendship has seen us through many happy and difficult times. Not the least when little Enzo was diagnosed with Cystic Fibrosis. How far Alex and Kev have come from those early days to a positive place filled with hope for their happy, lively little chap who is defined by himself not the Cystic Fibrosis. Love you all.

Karen Ellis I have known Alex and Kev for around seven years. I would like to start by saying that I am so pleased that Alex has written this recipe book. I have enjoyed many fantastic lunches and evening meals that Alex has cooked for me and it has completely changed what I cook and the way that I cook. Her meals are so tasty and effortless to prepare and make that I have pinched a lot

The Little Cook Book A few words from my friends of them for myself! Alex and Kevâ&#x20AC;&#x2122;s little boy Enzo is fantastic and a great pal to my little girl Maisie and this has made our friendship even more special. Thank you!

Mum

Alex, my darling daughter. I am so proud of you, after watching you fall apart with pain after the first diagnosis of your dear little boy, then slowly accepting and deciding to make his life as perfect as you can. Your determined, imaginative and resourceful ways to raise funds for Cystic Fibrosis research have amazed me. This little cook book, made with so much love is a wonderful tribute to you and your darling little boy. I love you darling. Mum x x Gill Holmes Thank you so much for all the recipes I have had from you and more importantly all the fantastic meals I have had round your lovely home in the past. The food was only one small part of our nights together, the most important thing was your company. What you and your lovely husband Kev bring to the table is a love of life that you share with so many of your friends. I feel honoured to be asked to write a few short lines that I hope will represent what many of your friends feel. Enzo, as we know, has Cystic Fibrosis. This is just one small part; the rest of him is so much more. He is full of love and laughter and mischief as you rightly say and that is the best thing that anybody could give him. Enzo also has you both as parents- an amazing gift that no one or nothing can take from him. He will be raised to love life, to give to others to share in both joy and sadness. He will learn all this from you two. So my outlook for Enzo is as it always was from the moment he was conceived; that he is one very lucky boy because he gets to share life with you two. Now people who read

The Little Cook Book A few words from my friends

The Little Cook Book A few words from my friends this remember, money does not buy you everything but what it can buy is research, and research will lead to a cure for Cystic Fibrosis. So when people ask you for one of these recipes say no and say it costs just £10 and when will your money ever be more wisely spent.

Joanne Thompson When Alex asked me to do this page for her wonderful recipe book I was really touched! I’ve been thinking for a while about what I was going to write as I’ve never been very good at expressing myself in words. So here goes:

My dear friend Alex is not only an a mazing friend but a brilliant cook. She brings a splash of Italy to a very sleepy village just outside Great Yarmouth. I always love spending evenings with Alex learning new recipes and trying fantastic food. I really don’t like to cook and to be honest I’m not the best cook in the world. But Alex’s passion for her food and her ‘let’s see what happens when you put it altogether’ attitude has rubbed off on me. I’ve learnt lots of recipes from her over the years and have even enjoyed cooking them. Alex and Kev were so thrilled to find out they were going to have a baby and were full of exciting plans for the little one. I was so pleased for them and very excited to meet Enzo as soon as he arrived. I will never forget the first time I met Enzo, he was so small and looked a bit like a wrinkly old man but I loved him from the minute I met him. Alex and Kev struggled with finding out about his condition as any parents would. But with a positive attitude to make Enzo’s life as well and full as they possibly can they put all their energies into raising money to find a cure for this disease. Hence the reason for this wonderful book. So I would like to say a big thank you to you, the buyer of this book! Y ou have helped Alex and Kev to raise money towards the very expensive research and trials that are shortly on the way.

The Little Cook Book Thank you

Thank you...

I have so many people to thank I don’t really know where to start. So here goes! Thank you to all the people who have enjoyed my food, if it wasn’t for you guys, I wouldn’t have believed in myself. To Nonna Lisa for giving me the love I have for food and for the inspiration I have to cook and continue to cook the food she prepared. To my good friend Karen for asking me to write down some of my recipes, a good shove in the right direction. To my Mum for educating me with the importance of good food and that there is always time for a family to sit down around the table and eat home cooked dinners. Love you. To all my special friends who have been there all the way; sharing my tears and laughter, endlessly listening to me go on and on about Cystic Fibrosis and giving their continuous support for all our fundraising. To Hayley Hope for taking the most beautiful photos of my son. They truly are amazing. To Louis Stefano DeMarco, our designer; you have created a book that represents my life, dreams, passions, loved ones, past and hopefully our future... a cure for Enzo. It is everything and more that I could have wished for.

To Tom Blackett, our wine connoisseur and dear friend. To those who have supported me to make this book possible, Mum, Auntie Carole, Arthur Sayers, Claire Andrews, and Ryan Freeman. To Gino D’Acampo and Ben Mudge for kindly donating their recipes. To you, the buyer who is supporting the Cystic Fibrosis Trust to continue their amazing research.

And finally and most importantly - to Kevin my husband and Enzo my son, for giving me all the reasons I needed to go ahead with this venture.

The Little Cook Book Memories

Fond memories of a happy childhood.

Live well, laugh often, love much.

“The recipes are simple... simple instructions, simple ingredients but as with all Italian food, a magical taste that leaves you wanting more, more, more!!” ~ Helen Phillips

“This cook book is perfect for me, a fussy “CFer” who loves to cook. Love it!” ~ Yvonne Hughes

“These recipes have made me realise that cooking can be simple, healthy and inexpensive using every day ingredients to create delicious family meals.” ~ Lisa Ross

“Some of these recipes are now my family's favourites. Quick, easy and delicious. A great working mums cook book!” ~ Heidi Blaxell

“If I had to choose my favourite recipe it would definitely be Nonna Lisa's Meat Balls. Or... would it be Mum's Chicken with Peppers? Mind you... we do love the Sausage Bake?? I just can't pick! Alex's book has transformed my cooking.” ~ Sarah Young

“Such fantastic recipes, so easy to follow and they all taste so gorgeous - Mushroom Pasta my favourite.” ~ Sandra Howarth, Cystic Fibrosis Trust

£10.00

This is a non profit book, all proceeds will go to Cystic Fibrosis Trust