Gen Y Cookbook by Gen B E-Book

Genevieve Butler

• Herausgeber: anna ruggieri
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2016

Beschreibung

A Cookbook thats more an instruction manual with easy recipes for those who don't know how to cook or don't like to cook.

Das E-Book Gen Y Cookbook by Gen B wird angeboten von Genevieve Butler und wurde mit folgenden Begriffen kategorisiert:
recipes, cookbook, easy

Leseprobe

2

I have always loved cooking, learning from my grandmother when I was young and without recipe books or measuring cups. Some people however, don’t like to cook but still like to prepare simple tasty meals easily. Gen Y by Gen B is for these people, more an instruction manual than cookbook with easy to cook recipes that taste great and will impress your friends and family.

Hope you enjoy making these simple dishes and look out for the instruction videos soon.

Happy non cooking

G

Written by – Genevieve Butler

Cover Photographer – Aaron Butler

Photographer – Aaron Butler

Food Stylist – Genevieve Butler & Aaron Butler

ISBN 978-0-646-95214-7

eBook by ePubMATIC.com

Contents

3

Basics

5

Soups

10

Pumpkin Soup

Zucchini Soup

Vegetable Soup

10

10

10

Chicken

11

Chicken Goulash Casserole

Chicken Enchiladas

Chicken Cacciatore

Chicken Rice Casserole

Tandoori Chicken with Yogurt Sauce

Baked Chicken Breast with Spices

11

11

12

12

13

13

Beef and Lamb

14

Savoury Mince

Baked Meatballs

Baked Tortilla Beef Stack

Rogan Josh (lamb or beef)

Shepherd’s Pie

Steak

Sauces for Steak

14

14

15

15

16

16

16

Pasta and Rice

17

Pasta Al Forno

Spinach and Ricotta Cannelloni

Pasta with Mushroom Sauce

Fried Rice

Savoury Rice Bake

17

17

18

18

18

4

Contents

Eggs

20

Egg Muffin

Scrambled Eggs

Baked Eggs

Boiled Eggs

20

20

21

21

Vegetable Sides

22

Mashed Potatoes

Baked Potatoes

Roast Vegetables

Brussel Sprouts

French Peas

Spinach with Garlic

Mushrooms in White Wine and Butter

22

22

22

23

23

23

23

Dessert

24

Banana Whip

Coconut Ice

Apple and Sultana Crumble

Meringue Cases with Fruit

Choc Bits and Coconut Slice

24

24

25

25

26

Basics

5

While you don’t have to buy top of the line equipment, quality does last longer especially for pots, fry pans and knives.When setting up your kitchen ask Mum for donations of good quality items she doesn’t use.

Basic equipment items

•  Large nonstick fry pan (1)

•  2 medium to large saucepans (2 & 3)

•  Deep baking dish (4)

•  Disposable foil trays (5)

•  Baking Tray

•  Set of 3 bowls (6)

•  Strainer (7)

•  2 cutting boards (8)

•  Wooden spoon

•  Tongs (9)

•  Large spoon (10)

•  Spatula (11)

•  Good knife(s) (12)

•  Vegetable peeler (13)

•  Grater (14)

•  Measuring cups and spoons (handy but optional)

Examples of equipment

6

Basics

Basic pantry items

•  Bread

•  Plain flour (1)

•  Sugar (2)

•  Rice (3)

•  Penne pasta (4)

•  Tortillas/Burritos (5)

•  Noodles (6)

•  Packet French onion soup (7)

•  Packet chicken noodle soup (8)

•  Taco mix (9)

•  Canned tuna (10)

•  Canned chopped tomatoes (11)

•  Cream of chicken soup (12)

•  Tomato soup (13)

•  Coconut milk (14)

•  Baked beans (15)

(jazz it up with some grated cheese)

•  Canned corn (16)

•  Bottle of passata sauce (17)

•  Can of apple fruit (18)

•  Jelly (19) (great quick dessert)

•  Stock either powdered or liquid Stock

(vegetable stock most versatile) (20)

•  Salt (21)

•  Pepper (22)

•  Dried herbs – oregano or thyme (23)

•  Curry powder (24)

•  Olive oil (25)

•  Red or white wine vinegar (26)

•  Vegetable oil (27)

•  Oil spray (28)

•  Soy sauce (29)

•  Salsa sauce (30)

•  Foil (31)

•  Glad Wrap (32)

•  Freezer bags (33)

Basics

7

Basic fridge/freezer items

•  Butter (1)

•  Cheese (2)

•  Eggs (3)

•  Sour cream (4)

•  Lemon juice (13)

•  Mayonnaise (6)

•  Frozen spinach (7)

•  Mustard (11)

•  Frozen peas (9)

•  Ginger in jar/tube (10)

•  Parmesan cheese (keep in freezer) (8)

•  White wine (12)

•  Yogurt (5)

•  Milk (14)

•  Ham or prosciutto (15)

•  Ice cream (16)

Basic Vegetables (17)

•  Garlic

•  Onions

•  Potatoes

•  Lemons

•  Lettuce

•  Capsicum

•  Tomatoes

8

Basics

BASIC FOOD STAPLES

Vinaigrette

Ingredients:

Olive oil

Red or white wine vinegar

Lemon juice

Salt and pepper

Dijon mustard (optional)

Mix equal parts of oil, vinegar, a touch of lemon juice and salt and pepper, mix well. For something a bit more special add a tsp of Dijon mustard.

This can be served on a salad, vegetables or roasted potatoes.

V/GF

Rice

Ingredients:

1 cup of rice

1 tablespoon of butter

Boiling water

Rinse the rice in a strainer until water runs clear. Add rice and butter to a saucepan and just cover with boiling water. Add lid and simmer on very low heat for 12 minutes or until rice is cooked through (makes 1½ cups cooked).

V/GF/LO

Salad

Ingredients:

1 bag lettuce/salad mix

5 cherry tomatoes halved

1 cucumber sliced

3 button mushrooms sliced

½ capsicum sliced

½ red onion sliced

¼ avocado (optional)

Mix all ingredients and add vinaigrette.

V/GF

Basic Pasta Sauce

Ingredients:

1 tablespoon olive oil

1 clove of garlic

1 teaspoon oregano

1 cup of wine

1 bottle of passata sauce or can of diced tomatoes

1 cup of water

Salt

Heat olive oil in a large saucepan and add garlic and oregano. Stir and add wine, then lower heat and reduce slightly. Add sauce, water and salt and bring to boil, lower heat and simmer gently for 15 minutes. If too thick, add more water.

Sauce can be used on pasta, rice for meatballs or over vegetables and potatoes. For a bolognaise sauce refer to Pasta Al Forno recipe.

V/GF/F

Basics

9

Substitutes

Tips and Tricks

• Always preheat your oven as food will start cooking at optimum temperature.

• Be prepared, make extra food that you can freeze for readymade meals. Look for the ‘F’ symbol for freezable recipes.

• To make sure the oil in your fry pan/saucepan is heated sprinkle a tiny bit of water and if it sizzles and makes a cracking sound it is ready.

• Papadums can be made in the microwave, spray each side with oil and place 2 on a paper towel for 20 seconds. Keep checking and rotate so as not to burn them.

• To make sure chicken is booked prick with a toothpick and if liquid runs clear the chicken is cooked

Definitions

Standard Measurements

10

Soups

Soups make great meals, even canned soup can be dressed up for extra flavor, add feta or grated cheese, a dash of cream or tabasco to spice it up, finish with some fresh parsley or coriander.

Pumpkin Soup

Ingredients:

1 tablespoon of

butter

1 butternut

pumpkin

chopped

1 carrot chopped

1 potato chopped

1 onion chopped

2 tablespoons of powdered vegetable stock

(or ½ cup liquid stock)

Pinch of Nutmeg

Water

Melt butter in large saucepan and add vegetables stirring until vegetables are coated with butter. Cover the vegetables with water, add stock and nutmeg. Bring to boil then simmer until vegetables are cooked through. Mash or puree mixture until desired consistency.

V/GF/LO/F

Zucchini Soup

Ingredients:

3 zucchini chopped

1 carrot chopped

1 potato chopped

1 small butternut pumpkin

chopped

2 tablespoons of butter

2 tablespoons of powdered vegetable stock

(or ½ cup liquid stock)

Water

⅓ cup of cream

Melt butter in saucepan then add vegetables and sauté for 5 minutes. Cover the vegetables with water add stock, bring to the boil and then simmer for 15 minutes until vegetables are cooked. Mash or puree the mixture until desired consistency. Add cream before serving.

V/GF/LO/F

Vegetable Soup

Ingredients:

½ onion chopped

1 carrot chopped

1 zucchini chopped

1 stick celery chopped

1 cup broccoli

400g can diced

tomatoes

4 cups of water

3 tablespoons of powdered vegetable of chicken

stock (¾ cup liquid stock)

Pepper to taste

2 tablespoons of fresh parsley chopped (optional)

Place first 8 ingredients in a large saucepan, bring to the boil and simmer for 15 minutes or until vegetables are cooked. Add parsley and pepper. Serve as whole vegetable pieces or it can be pureed.

V/GF/LO/F

Chicken

11

Chicken is a very versatile protein you can fry, bake or poach. You can also use cooked left-over chicken in a number of ways, just remember not to reheat or freeze chicken twice.

Chicken Goulash Casserole

Serves 4–6

Ingredients:

2–3 chicken breasts cut into cubes

1 can of cream of chicken soup

1 packet of French onion soup

1 small tub sour cream

1 cup of water

1 red capsicum cut into strips

1 can diced champignons and/or corn kernels

In a large saucepan combine the cream of chicken and French onion soup then on a low heat add all other ingredients. Keep stirring until combined well, turn heat up and bring to the boil while continuing to stir. Lower heat to simmer with lid on, stirring occasionally for 20–25 minutes until chicken is cooked. If mixture becomes too thick add water.

Serve with rice and salad or roasted vegetables.

LO/F

Chicken Enchiladas

Serves 2

Ingredients:

2 cups of cooked chicken

shredded

1 cup shredded cheese

2 tablespoons sour cream

1 small jar salsa sauce

2 tablespoons olive oil

4–6 burrito tortillas

Preheat oven to 180°C.

Brush tortillas lightly on both sides with olive oil. Put the tortillas in microwave for about 20 seconds, they should be soft.

In a bowl mix the chicken, sour cream and ½ the cheese. Spoon chicken mixture onto a tortilla and roll up like a cigar.

Cover bottom of medium baking dish with ½ a jar of sauce, add tortilla’s seam side down in a single row. Cover with rest of sauce and sprinkle with the remaining cheese. Bake for 12 minutes.

LO