The Hungerpots Cookbook. Bethie Hungerford
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Название: The Hungerpots Cookbook
Автор: Bethie Hungerford
Издательство: HarperCollins
Жанр: Кулинария
isbn: 9780008356910
isbn:
MAIN INGREDIENTS
500ml (17fl oz) water (or use stock and leave out the stock cube)
500ml (17fl oz) whole milk
500g (1lb 2oz) macaroni
1 head of broccoli or cauliflower, chopped small
¼ onion, grated
1 stock cube
2 garlic cloves, minced
2 teaspoons Worcestershire sauce (use a vegan version to make this vegetarian)
1½ teaspoons mustard powder
salt and pepper, to taste
FINISHING TOUCHES
180g (6½oz) (or more!) Cheddar cheese, grated
50g (2oz) panko-style breadcrumbs (optional)
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), remove from the heat and stir in the cheese.
3 If desired, add more cheese and/or panko-style breadcrumbs to the top of the finished dish, place under a grill and cook until toasty.
Mac and Cheese
I came up with this recipe after returning from a trip to Greece when I was looking for a fun, easy way to continue enjoying some of our favourite Grecian flavours. This is particularly delicious when served with a chopped tomato and cucumber salad topped with a spoonful of hummus.
MAIN INGREDIENTS
500ml (17fl oz) water (or use stock and leave out the stock cube)
500ml (17fl oz) whole milk
300g (10½oz) rigati pasta
1 stock cube
½ onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
2 garlic cloves, minced
2 tablespoons dried oregano
salt and pepper, to taste
FINISHING TOUCHES
2 large handfuls of spinach, chopped
200g (7oz) feta cheese, crumbled
kalamata olives, chopped
2 tomatoes, chopped
1 cucumber, chopped
hummus
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Once the pasta is al dente and the liquid mostly absorbed (approximately 15 minutes after boiling), stir in the spinach, feta and olives (saving a bit of feta to sprinkle on top if desired).
3 Serve with a chopped tomato and cucumber salad topped with hummus.
Greek Pasta
This dish may have a very suggestive name in Italian (look it up!) but its pungent, salty flavours make it an absolute classic. Serve with red pepper flakes for an extra kick!
MAIN INGREDIENTS
1 litre (34fl oz) water (or use stock and leave out the stock cubes)
400g (14oz) spaghetti, broken in half
1 aubergine, chopped
200g (7oz) colourful cherry tomatoes, halved
2 tablespoons tomato purée
4 garlic cloves, minced
2 teaspoons dried oregano
2 tablespoons olive oil
2 anchovy fillets, minced
1½ stock cubes
50g (2oz) capers
75g (2½oz) pitted kalamata olives
salt and pepper, to taste
OPTIONAL GARNISHES
Parmesan cheese, fresh parsley, red pepper flakes
1 Add all the main ingredients to a large pot and bring to the boil, then reduce to a medium heat and cook, stirring often.
2 Cook until the pasta is al dente and most of the liquid is absorbed (approximately 15 minutes after boiling). Garnish and serve.
This recipe is based on my mom’s favourite pasta dish, which is bursting with a salty, flavourful Greek cheese called mizithra. While mizithra can be difficult to source, feta makes a delicious alternative! I’ve paired this dish with garlic and kale to give it a nutritious and flavourful burst.
MAIN INGREDIENTS
500ml (17fl oz) water
500ml (17fl oz) whole milk
400g (14oz) fusilli pasta
4 garlic cloves, minced
150g (5oz) kale, chopped
2 tablespoons olive oil
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