Indholdsfortegnelse for Pantry Staples i delicious. Cookbooks

PANTRY STAPLES HAVE always been cornerstones of cooking, but in the past few months they’ve really taken on the heavy lifting in the kitchen, and they haven’t let us down. We’ve embraced essentials, such as pasta, spices and canned beans, with great gusto, while reacquainting ourselves with feel-good recipes and getting creative with ingredients we forgot were hidden in the back of the cupboard. This cookbook is filled with brilliant recipes using pantry staples, with something for every meal of the day. Indulgent breakfasts are sorted, as are speedy midweek dinners. And if you’re in the mood for a sweet snack or dessert, you’ll find both – and more – here. Get started with breakfast (naturally). Bacon and egg scones (p 18) are guaranteed a place at the table, and…

FLOUR, SUGAR, SPICES: THE SIMPLEST THINGS CREATE THE BEST TREATS. FROM EASY SLICES AND COOKIES, TO BROWNIES AND MUFFINS WITH A TWIST, THERE’S PROMISE INSIDE EVERY PANTRY GINGER CRUNCH SLICE MAKES 16 PIECES You probably already have most of the ingredients for this slice in your pantry! 2 cups (300g) plain flour1 tsp baking powder2 tsp ground ginger190g unsalted butter, chopped, softened½ cup (110g) caster sugar GINGER ICING 75g unsalted butter, chopped⅓ cup (115g) golden syrup1½ cups (240g) pure icing sugar, sifted1 tbs ground ginger Preheat oven to 180°C. Grease a 22cm square baking pan and line the base and sides with baking paper. Sift flour, baking powder and ginger into a large bowl and mix to combine. In the bowl of a stand mixer fitted with the paddle attachment,…

HARISSA CHICKPEAS WITH SILVERBEET SERVES 2 2 tbs extra virgin olive oil1 onion, thinly sliced4 silverbeet leaves, stalks sliced on an angle, leaves shredded2 garlic cloves, thinly sliced1 tbs ground cumin400g can chickpeas, rinsed, drained2 tbs tomato paste2 tbs good-quality harissa paste12 mixed cherry heirloom tomatoes, halved2 tbs apple cider vinegar½ cup (140g) thick Greek-style yoghurt2 tbs zaatar (Middle Eastern spice mix) Heat oil in a large, deep frypan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until translucent. Add silverbeet stalks and cook, stirring occasionally, for 5-6 minutes until onion is starting to caramelise. Add garlic, cumin, chickpeas, tomato paste, harissa, half the tomato and 1 tbs water. Cook, stirring occasionally, for 3 minutes or until tomato is softened. Add the silverbeet leaves, vinegar…

SATURDAY BRUNCH Turn the ‘too late for brekkie, too early for lunch’ conundrum into a chance to create a spread you’ll want to graze on all day. Bacon and egg scones, p 18 Green smoothie with goji berry crunch, p 22 Cream cheese bagel pull-apart loaf, p 22 Avocado hotcakes, p 26 Berry kombucha jellies, p 15 INDIAN FEAST Go on a flavour journey with perfectly spiced mains, then enjoy a rich chocolate pudding to finish. Red lentil dhal, p 59 Massaman lamb curry with quickled vegetables, p 64 Spiced red lentil and prawn curry, p 64 Golden chicken biryani, p 93 Double-saucing butterscotch chocolate orange pudding, p 123 MIDWEEK ENTERTAINING These impressive plates are what stress-free cooking is all about, making them a win for you and Wednesday night’s…

DRIED CHILLIES AND GROUND CORIANDER ADD ANOTHER LEVEL OF HEAT AND SPICE TO THE FRESH AROMATICS IN THIS SEAFOOD LAKSA PORK RIB CURRY SERVES 6 This tastes best if you do the first stage of the cooking, then chill overnight before roasting in the oven the next day. 1kg pork ribs (ask your butcher to halve them crossways into 4-6cm short racks), cut into individual half ribs100g tamarind puree100g ghee1 red onion, chopped3 garlic cloves, finely chopped3cm piece (15g) ginger, finely chopped2 long red chillies, thinly sliced on an angle½ cup loosely packed fresh curry leaves, plus 6 sprigs curry leaves to serve6 cardamom pods, bruised1 cinnamon quill3 star anise2 x 6cm pandanus leaves (from Asian food shops), tied in a knot1 cup (250ml) coconut milk Juice of1 lime Thinly…

STRAWBERRY & RHUBARB PIE WITH PECAN PASTRY SERVES 8 Begin this recipe at least 3 hours ahead. 2½ cups (375g) plain flour, plus extra to dust½ cup (70g) pecans, finely chopped¼ cup (55g) caster sugar250g cold unsalted butter, cut into 2cm pieces1 tbs apple cider vinegar1 egg, lightly beaten, to brush2 tbs demerara sugar Thickened cream, to serve FILLING 200g rhubarb, finely chopped100g strawberries1 Granny Smith apple, peeled, coarsely grated1½ cups (330g) caster sugarFinely grated zest of 1 orange2 tsp vanilla bean paste⅓ cup (50g) cornflour½ cup (120g) sour cream1 egg yolk Place the flour, pecans, caster sugar and ½ tsp fine salt flakes in a bowl. Add butter and toss to completely coat. Rub the butter in with your fingertips until coarse crumbs form (leave some large pieces of…

GET THE WEEK SORTED WITH A BIG BATCH OF COMFORTING OATS STARRING SIMPLE MUST-TRY TOPPINGS. NOW THAT’S HOW YOU MAKE PORRIDGE GIANT DATE & GINGER SCONES MAKES 8 You will need an 8cm pastry cutter for this recipe. 3 cups (450g) self-raising flour1 cup (150g) wholemeal self-raising flour¼ cup (60ml) maple syrup, plus extra to brush1 tbs ground ginger150g medjool dates, pitted, finely chopped30g crystallised ginger, finely chopped2 cups (500ml) cold buttermilk, shaken150g chilled unsalted butter, coarsely grated MAPLE BUTTER 150g softened unsalted butter1 tsp vanilla bean paste⅓ cup (80ml) maple syrup Preheat oven to 200°C. Line a baking tray with baking paper. Place flours, maple syrup, ground ginger and 1 tsp salt flakes in a bowl and mix to combine. Add dates and crystallised ginger and stir to combine.…

GOOD THINGS TAKE TIME, AS SEEN IN THIS LASAGNE FEATURING SLOW-COOKED BOLOGNESE WITH A CLASSIC BECHAMEL. BUT ONCE YOU’VE DONE ALL THE WORK IT’S TIME TO EAT THE REWARD WE’VE GIVEN THE TRADITIONAL LAMB RAGU CLASSIC SUNDAY ROAST FLAVOURS, THEN TOPPED IT WITH A GLORIOUS MAC ’N’ CHEESE TO SEAL THE DEAL SAFFRON AND MUSSELS RISOTTO SERVES 4-6 6 cups (1.5L) good-quality fish stock1 tsp saffron strands2 tbs extra virgin olive oil60g unsalted butter2 long green shallots, thinly sliced, plus extra to serve2 garlic cloves, finely chopped400g arborio or carnaroli rice½ cup (125ml) white wine500g pot-ready mussels, debearded¼ cup (20g) grated parmesanChopped flat-leaf parsley, to serve Place stock and saffron in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a…