the cook book team one
Get to know your teammates through food! Recipes from our family cookbooks, favorites from our regular rotations, and cultural dishes.
Soups & starters
Pasta e Fagioli Aka: Pasta and beans
prep time 10 min
cook time 20 min
serves 6
things you need 2 TBSP
Coarse salt and pepper
1/8 lb
2 cans cannellini beans
2 sprigs
1 cup
1 large
2 cups
1 medium
1 quart
1 small
1 1/2 cups
1 rib
Grated parmigiana
Extra-virgin olive oil
Pancetta, chopped
Each, rosemary and thyme
Bay leaf
Onion, finely chopped
Carrot, finely chopped
Celery finely chopped
4 large
Cloves garlic, chopped
To taste
dried basil
Tomato sauce or crushed tomatos
Water
Chicken stock
Elbow macaroni
here’s how 1
Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic.
2
Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high.
3
Bring soup to a rapid boil and add pasta. Reduce heat to medium and cook soup, stirring occasionally, 6 to 8 minutes or until pasta is cooked al dente.
4
Rosemary and thyme leaves will separate from stems as soup cooks. Remove herb stems and bay leaf from soup and place pot on table on a trivet.
5
Let soup rest and begin to cool for a few minutes. Ladle soup into bowls and top with lots of grated cheese.
6
Serve with crusty bread for bowl mopping.
Megan Says: I have childhood memories of my Grandma making this soup for every family occasion. Now my mom makes it, and someday it will be my honor to make it for the family.
Soups
5
Deviled Eggs prep time 15 min
cook time 15 min
serves 6
things you need 6
1/2 tsp
2 TBSP
1 pinch
1 tsp
1 pinch
Eggs, to be hard boiled
Mayonnaise
Relish
1/4 cup
Condensed milk
Salt
Black pepper
Paprika
here’s how 1
Boil 6 eggs until their yokes are solid, approximately 15 minutes.
2
Once peeled, slice each egg in half lengthwise and begin scooping out the egg yolks and placing them in a bowl
3
Once all yolks have been placed in a bowl, stir in mayo, relish, Paprika and milk. Stir until the mixture becomes smooth.
4
Once the mixture is smooth, place a spoonful into each half of the egg whites.
5
Sprinkle eggs with paprika.
6
Refrigerate until you’re ready to serve.
Te’Niijah Says: These always seem to find a place on the table at our family Cook-outs, Thanksgiving Dinners and other gatherings. And if for some reason they aren’t there, the question is why?
Soups & Starters
7
Main Dishes
Gimbap Aka: Seaweed rice rolls
prep time 20 min
cook time 20 min
serves 2 to 3
things you need 5 sheets
2 tsp
4 cups
1 TBSP + 1 tsp
1/2 lb
1 1/2 tsp
1 large
2 1/2 TBSPs
Gim (seaweed paper)
Cooked rice
Beef skirt steak
Carrot, cut into matchsticks
5 strips
Yellow pickled radish
10 oz
Spinach, blanched, strained
3
Eggs
3
Garlic cloves
Soy sauce
Brown sugar
salt
Sesame oil
here’s how 1
Place freshly made rice in a large, shallow bowl. Gently mix in ½ teaspoon salt and 2 teaspoons sesame oil over top with a rice scoop or a wooden spoon. Let it cool down enough so it’s no longer steaming. Cover and set aside.
2
Combine the blanched spinach, 2 minced garlic cloves, ½ teaspoon salt, and 2 teaspoons sesame oil in a bowl. Mix well by hand and put it on a large platter with the sliced yellow pickled radish.
3
Combine the carrot matchsticks with ¼ teaspoon salt. Mix well and let it sweat for 5 to 10 minutes. Heat a pan and add a few drops vegetable oil. Squeeze out excess water from the carrot, then saute for about 1 minute. Put it on the platter next to the spinach.
4
Trim the fat from the skirt steaks and slice into ¼ inch wide, 3 to 5 inch strips. Put the strips into a bowl. Add 2 teaspoons soy sauce, 1 minced garlic clove, ¼ teaspoon ground black pepper,1 tablespoon plus 1 teaspoon brown (or white) sugar, and 2 teaspoons sesame oil. Mix well by hand. Set aside, and let them marinate while we do the egg strips.
5
Crack 3 eggs in a bowl and add ¼ teaspoon salt. Beat it with fork and remove the stringy chalaza. Drizzle a few drops of oil on a heated 10 to 12 inch non-stick pan. Wipe off the excess with a paper towel so only a thin sheen of oil remains. Turn down the heat to low and pour the egg mixture into the pan. Spread it into a large circle so it fills the pan. When the bottom of the egg is cooked, flip it over with a spatula. Remove from the heat and let it cook slowly in the hot pan for about 5 minutes, with the ultimate goal of keeping the egg as yellow as possible, and not brown. Cut it into ½ inch wide strips. Put it next to the spinach on the platter.
6
Heat up a pan over medium high heat and cook the marinated beef, stirring it with a wooden spoon until well cooked.
7
Place a sheet of gim on a bamboo mat with the shiny side down. Evenly spread about ¾ cup of cooked rice over top of it, leaving about 2 inches uncovered on one side of the gim. Place beef, carrot, yellow pickled radish strip, a few egg strips, and spinach in the center of the rice.
8
Use both hands to roll the mat (along with gim and rice) over the fillings. Grab the mat with both hands and and press it tightly as you continue rolling the gimbap. Remove the roll from the mat at the end and set the finished roll aside with the seam down. Repeat.
Tim Says: This is a classic Korean dish that I not only grew up with being half Korean, but also one that you find quite often in Sydney. Sydney has one of the largest Korean populations outside of Korea, so it’s a great place to get truly authentic Korean food. That is, if you don’t want to make your own with this classic recipe!
Main Dishes
11
Salmon Patties Aka: Seaweed rice rolls
prep time 15 min
cook time 15 min
serves 4
things you need 1 can
1 tsp
1/2 cup
1 tsp
2
1 TBSP
1 onion
1
Salmon (14.75 oz)
Breadcrumbs
Eggs
Black pepper
Goya Adobo Seasoning
Garlic powder
Green onion
here’s how 1
Drain Salmon, remove bones and rinse.
2
Mix salmon with all other ingredients. Ensure that all ingredients are mixed in well.
3
Begin forming “burger-like” patties from the mixture
4
Heat olive oil in a large skillet on medium heat.
5
Place patties in skillet and began cooking on low heat for at least 6 minutes or until the patties are completely cooked and brown.
Te’Niijah Says: These are also a family favorite and were often the breakfast meal that my late Grandmother would make for her grandchildren and children. Through the years, I’ve combined her recipe or rather the recipe that I piece together from memories of her making these, with other versions of the recipes that I’ve discovered online.
Main Dishes
13
Mascarpone Pasta prep time 10 min
cook time 20 min
serves 4-6
things you need 1 package
1 28oz can
6-7
1/2 lb
7-8 leaves
1 package
Sliced mushrooms
Garlic cloves (minced)
Fresh basil (diced)
1/2 bunch Spinach
2 TSBP Olive oil
Crushed tomatoes
Plain mascarpone
Rotini pasta
here’s how 1
Add oil to skillet, medium heat. Sauté garlic and basil until garlic is translucent.
2
Add mushrooms to skillet and sauté until soft.
3
Add mascarpone. Melt the cheese.
4
Add crushed tomatoes. Mix. Heat to a boil.
5
Clean spinach and cut and discard the stems of the leaves.
6
Allow sauce to boil. Simmer down to low hear for 20 min until the spinach is wilted.
7 Cook pasta following package directions. Add sauce to cooked pasta.
Melissa Says: I didn’t learn how to cook until I was about 28 and this is one of the first dishes I learned.
Main Dishes
15
Prawns on the Barbie Aka: Shrimp on the grill
prep time 15 min
cook time 6 min
serves 6
things you need 1 Large
1 kg
3 tsps
8 wedges
Garlic clove
Coarse sea salt
1/2 tsp
Cayenne pepper
1 tsp Paprika
2 TBSPs Olive oil
2 TSPs
Lemon juice
Fresh large prawns, peeled and deveined
Lemon, for garnish
here’s how 1
Preheat barbecue for medium heat.
2
In a large bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. Add the prawns and toss until evenly coated.
3
Lightly oil the grill hotplate. Cook prawns for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.
Tim Says: Perhaps a stereotype, but also a real thing, Aussies flock to its more than 10,000 beaches in the summer to cook “shrimp on the Barbie.” This is classically eaten straight off the grill with a cold pint (of beer, of course!). On Christmas morning, you’ll have to get an early start, especially in the capital cities, as the beaches quickly fill up with the smell of these prawns and the hungry families that devour them by the kilo.
Main Dishes
17
Spicy Sausage Italian Rigatoni prep time 5 min
cook time 20 min
serves 6
things you need 1 box
2
1 lb
2 tsp
1 link
1 lb
Rigatoni
Spicy Ground Italian Sausage
Spicy Italian Sausage
1 container Ricotta cheese
1 each
Red, green & yellow pepper
1
Yellow onion
Garlic cloves
Crushed red pepper
Shredded mozzarella cheese
Red sauce of your choice
here’s how 1
Grill onions, peppers, garlic, and sausage.
2
Add sauce and crushed red peppers to meat mixture.
3
Cook pasta- but not ‘too done.’
4
Mix sauce/meat mixture & 1 cup of mozzarella with pasta. Place in deep casserole dish.
5
Spoon chunks of ricotta cheese into the mixture.
6
Sprinkle mozzarella on top of pasta, cover and place in oven @ 350 until cheeses melt.
Teresa Says: This is my youngest son’s favorite recipe- it is my attempt at copying Buca di Beppo .
Main Dishes
19
Pasta Salad prep time 20 min
cook time 0 min
serves 8
things you need 1 box
1 packet
1
1 bottle
Tricolor pasta
Red onion
1 can
Sliced olives
2
Tomatoes
1 each
Red, green & yellow pepper
1
Cucumber
Ranch seasoning
Italian dressing
here’s how 1
Cook pasta. Don’t overcook.
2
Slice all veggies.
3
Place all ingredients in bowl. Stir.
4
Chill two hours. Serve.
Teresa Says: This is a BBQ favorite as well as an easy work potluck item.
Main Dishes
21
Blackberry Glazed Salmon prep time 10 min
cook time 20 min
serves 4
things you need 1 cup
1 tsp
1 lb
1 tsp
Low sodium vegetable broth
Thin asparagus spears, trimmed
4 6oz
Skinless salmon filets
1/4 cup
Blackberry jam or preserves
1 TBSP Olive oil
1 TBSP
Red wine vinegar
Smoked paprika
Cumin
1/4 tsp Salt
here’s how 1
Bring the broth to a simmer in a large all-metal skillet (12 inch, if possible). As soon as the broth begins to simmer, place the asparagus in the pan.
2
Lay the fillets on top of the asparagus and sprinkle lightly with salt and pepper.
3
Cover and simmer for about 8 minutes, until liquid has almost completely evaporated.
4
While the dish is simmering, stir together the remaining ingredients: blackberry jam or preserves, olive oil, red wine vinegar, paprika, cumin, and salt
5
Remove skillet from heat. Spoon the blackberry mixture on the salmon. Place skillet about 6 inches under the broiler for 2 minutes or so, until blackberry glaze starts to bubble.
Melissa Says: This is my daughter and my favorite easy dish to make. It highlights the best from Washington state- salmon and blackberries.
Main Dishes
23
Foil Packet Chicken prep time 10 min
cook time 20 min
serves 6
things you need 6
2
1/2 cup
Veggies of your choice
1/2 cup
6 pieces of foil
Skinless, boneless chicken breasts or thighs
Low sodium soy sauce
Hoisin sauce
1/2
Brown sugar
2 TBSP
Minced garlic
Cloves of garlic
here’s how 1
Cut chicken into 1-inch-square pieces. In a mixing bowl, soy sauce, hoisin sauce, sugar, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes.
2
Heat oven to 400 degrees F. Place a spoonful of chicken and veggies in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal.
3
Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center.
Megan Says: I make this meal once a week, swapping in various sauces and veggies. Potatoes, onions and carrots hold up especially well.
Main Dishes
25
Desserts
Lamingtons prep time 15 min
cook time 25 min
serves 8
things you need 4
75g
1 cup
1 cup
1 tsp
1/2 cup
Eggs
Granulated sugar
Vanilla extract
1 1/3 cups All-purpose flour
1 1/2 tsp
Baking powder
110g
Butter, melted and cooled
Unsalted butter
Milk
Cocoa powder
3 cups
Icing sugar
6 cups
Desiccated coconut
here’s how 1
Preheat the oven to 350˚F. Grease and flour a 20cm x 30cm pan. Beat the eggs, sugar and vanilla in a large bowl with an hand mixer until pale and thick (around 3 minutes). Sift the flour and baking powder over the egg and sugar mixture and use a rubber spatula to gently combine the dry ingredients. Add the melted butter, gently mixing with a rubber spatula until completely combined, then pour the mixture into the prepared pan.
2
Bake for 25 minutes, or until a skewer inserted into the middle of the cake comes out clean. The cake should spring back when lightly touched in the centre. Turn cake onto a wire rack to cool.
3
Cut cake into even, bit-sized pieces about 4-5cm. You will probably end up discarding the edge pieces, as they won’t be completely square. At this stage you can refrigerate the cake for a few hours or leave the cake overnight in an airtight container, because a slightly less fresh cake will be easier to dip in the chocolate icing.
4
Sift the icing sugar and the cocoa powder into two different bowls. In a large saucepan, melt the butter, then mix in the milk. Next, using a whisk to stir, start to add the cocoa powder. Once the cocoa powder is completely dissolved, add the icing sugar about a cup at a time, whisking constantly to prevent lumps. When all the icing sugar is combined, pour the chocolate mix into two separate bowls – that way when one mix gets full of crumbs you can switch to the next one.
5
Working quickly, using a fork, dip the cake cubes into the chocolate mix and roll them around with the tines of the fork to completely coat. Drain any excess mixture off the cakes then drop them in the coconut and roll them around lightly to coat evenly with coconut. Set the cake cubes on the cooling rack placed over parchment paper to drain. You can refrigerate the cakes to help set the icing, then bring them to room temperature before serving.
Tim Says: If Australia had a national dessert, this would be it. Delicate sponge covered in chocolate and coconut. How can you go wrong?
Desserts
29
Chocolate Cream Pie prep time 15 min
cook time 0 min
things you need 1
Large box instant chocolate pudding
2
Graham Cracker Pie Crusts
8 Oz
Cream cheese
2
Large tubs Cool Whip
1/2 Cup
Chocolate Chips
serves 16
here’s how 1
Mix pudding according to pie instructions on package .
2
Blend in 1 container cool whip with 8oz cream cheese
3
Spread equal portions of cream cheese mixture on the bottom of both pie pans
4
Add equal portions of chocolate pudding on top of cream cheese mixture
5
Add remaining cool whip on top of both pies and sprinkle chocolate chips on top
6
Refrigerate for 3 hours and serve.
Teresa Says: I make this pie every year for my kids for Christmas and Thanksgiving.
Desserts
31
Leche Flan prep time 15 min
cook time 90 min
things you need 2
12oz cans evaporated milk
8
Egg yolks
1 tsp
Lemon rind
1 tsp Vanilla
1 Cup
Caramel Syrup
serves 8
here’s how 1
To make caramel syrup: Melt sugar in heavy metal container in low heat. Keep stirring to keep sugar from burning until all are melted. Be very careful not to touch sugar with bare hands – it is scalding hot in liquid form.
2
Scald the milk in double broiler for 15 minutes. Beat egg yolks. Add the sugar, milk, and flavorings.
3
Line mold with caramel syrup before pouring in mixture. Pour into 1 quart mold.
4
Place this in a large pan half-filled with water. Steam or bake for about an hour or until mixture becomes firm. Cool before removing the mold. Serve.
Melissa Says: This was one of my favorite deserts that my mom used to make. I ate plenty of flans until my mom perfected the syrup and combination of milk and eggs.
Desserts
33
Magnolia’s Banana Pudding prep time 15 min
cook time 30 min
things you need 1 1/2 cups Water
2/3 cup
Vanilla pudding mix
1 14oz can
Sweetened condensed milk
3 cups
Heavy cream
1 12oz box Vanilla wafers
4
Bananas, sliced
serves 8
here’s how 1
Blend the water, pudding mix and sweetened condensed milk until will mixed.
2
Refrigerate at least 4 hours or overnight.
3
Whip the heavy cream until soft peaks form.
4
Fold the pudding mixture into the whipped cream until well incorporated.
5
In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
6
Refrigerate for 30 minutes and serve.
Te’Niijah Says: Because I’m Obsessed with Magnolia’s Banana Pudding as many are, I Thought that this Recipe would be worth a shot. I Found this Recipe on FOOD.COM and the name of the recipe is “Magnolia Bakery’s Banana Pudding.”
Desserts
35
Apple Cake prep time 15 min
cook time 45 min
serves 12
things you need 4
1/2 tsp
2 tsp
2 tsp
1 cup
6 to 8
Eggs
Vanilla extract
Butter, melted
1 1/2 cups White sugar
2 cups
All-purpose white flour
4 tsp
Baking powder
Salt
Ground cinnamon
Apples, peeled, cored and sliced
here’s how 1
Preheat the oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.
2
Beat together the eggs, vanilla, butter, and sugar. Sift together the flour, baking powder, salt, and cinnamon. Add to the egg mixture and blend well. Gently fold in the apples. Pour into the prepared pan.
3
Bake for 45 to 50 minutes or until a tester inserted near the center comes out clean. Let cool in the pan. Serve warm or completely cooled.
Megan Says: This is a classic New England dessert that is so easy to make, I bring it everywhere!
Desserts
37