Technology Gordon Ramsay Ultimate Home Cooking Recipes Pdf


Thursday, August 15, 2019

Gordon Ramsay's Ultimate Home Cooking (2) - Ebook download as PDF File Not only will it make your cooking more efficient. recipes are only there as a. This books (Gordon Ramsay s Ultimate Cookery Course [PDF]) Made by Ramsay About Books "I want to teach you how to cook good food at home. with over modern, simple and accessible recipes., The ultimate. Find Gordon Ramsay's recipes online here. The chorizo, bean and tomato stuffing helps the bird to cook evenly and perfumes the meat as it Southern Indian Fish Curry Try this 'Ultimate Fit Food' dish yourself at Bread Street Kitchen.

Language:English, Spanish, Arabic
Genre:Politics & Laws
Published (Last):12.08.2015
ePub File Size:26.80 MB
PDF File Size:13.72 MB
Distribution:Free* [*Regsitration Required]
Uploaded by: SONNY

Editorial Reviews. From Booklist. Food-television enthusiasts familiar with Ramsay's tough and Gordon Ramsay's Healthy, Lean & Fit: Mouthwatering Recipes to Fuel You for Life . I'd like to mention that the ULTIMATE COOKERY COURSE and HOME COOKING books from Gordon Ramsay are almost the same book!. Gordon Ramsay's Ultimate Cookery Course by Gordon Ramsay - Books Gordon Ramsey Home Cooking Recipes Gordon Ramsay Cookbook, Special Saber Cocinar - Postres - Sergio Fernandez y Mariló Montero [Descargar] [ PDF]. Packed full of sumptuous and hearty traditional recipes, Gordon 15 mins; Easy gordon ramsay's ultimate home cooking pdf free most popular.

Grated cheese and chopped coriander finish it off nicely. Pour in the tomato mixture.

Gordon Ramsay’s Ultimate Home Cooking by Gordon Ramsay [1444780786, Format: PDF]

Scatter with the coriander before serving. Stir in the tomatoes and gently simmer for 5 minutes. Grease a baking dish with a little oil and sprinkle some seasoning in the bottom of it. Line the dish with the tortillas. Place a frying pan over a medium heat and add a glug of olive oil. Add the beans. Break an egg into a cup. Repeat with the remaining eggs. Bake for 8—10 minutes.

Place the dish on a shelf two-thirds of the way up the oven so that the grill if on can colour the cheese. Add the cumin and cook until aromatic.


Sprinkle over the cheese and chilli flakes and season with salt and pepper. When you are cooking at home. Made without love or attention. Even a chip butty deserves a good-quality white bread.

As always. Easy to make and quick to eat. They can also be as grand or as simple as the occasion or your budget demands. From Welsh rarebit to gazpacho. A great way of using up leftover vegetables.

I always think of these as really versatile one-pot wonders. Gazpacho relies on tomatoes for its liquid but most soups use a stock base. Generally I find sourdough the most versatile. Stock cubes or just water are options here. Not only is handcrafted bread healthier for you. Which leads us on to soups. The best compromise is. If you want a clear stock.

You can keep stock in the fridge for five days or freeze for up to six months. It will still taste great. Then add a glass of wine. To make a simple vegetable stock. It will keep in the fridge for five days or freeze for up to six months.

Throw in some peppercorns and just cover it with cold water. Then strain it before using. Serve with crusty bread or Welsh Rarebit. Then the sundried tomato pesto at the end is another big hearty flavour booster. Roasting the tomatoes first with garlic. Stir well. Add the onions. Using a stick blender. Add the tomatoes cut side down.

Bring to the boil. Place a roasting tray on the hob over a medium-high heat. Put the sundried tomatoes into a mortar and pound with a pestle until completely broken down. Serve warm with dollops of pesto on top. Season with a touch of salt. Add the cream. Stir in the Parmesan. To make the pesto. Place the tray of roasted tomatoes on the hob over a medium heat and pour in the stock. If it is still rather thick and not very rich. Place the cucumber. Place a large griddle pan over a medium heat.

Adjust as necessary. The secret is to get the right balance of olive oil. Brush the slices of bread generously with olive oil. Leave to marinate for at least 30 mins or overnight. Add the sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands. Check the consistency. Drain on kitchen paper. Cover and chill again. You might need a little more vinegar. Put the vegetable mixture into a blender and whiz until smooth. Cover and chill. At this point.

Add the bread. A clever trick to make sure gazpacho — or any cold soup — stays well chilled is to freeze small amounts in an ice cube tray and add these to the soup just before serving or.

The soup will be deliciously chilled without being watered down as it would by ordinary ice cubes. Stir over the heat for a minute or two. Add the cumin seeds and oregano and cook for a further 2 minutes. Great served with pico de gallo dip and my home-made tortilla chips. Add the garlic and dried chillies if using. Add a little extra stock if it thickens too much. If using chipotle paste.

The Mexicans like to temper this with a natural fire blanket of avocado and a creamy hard cheese similar to Lancashire. Stir and bring to a simmer. Pour the soup into warmed serving bowls and sprinkle with the cheese. Set aside to cool. This is delicious alongside the Spicy Mexican Soup. Brush the tortilla wraps with olive oil on both sides. The oil helps dissolve the capsaicin.

Place on one or more baking sheets in a single layer and bake for 3—4 minutes. Mix the tomatoes and onion together in a bowl and season with salt and pepper. Serve the dip with the tortilla chips alongside.

It is traditionally made with the red serrano chilli. Add the chillies. Bring to a gentle simmer and cook for 15 minutes. Stir in the bay leaves. Stir in the creamed corn and sweetcorn. Add a dash of oil and fry the onion until softened.

Serve with my American-style Cheese Biscuits to make it a meal in its own right. Add the bacon and continue to cook until lightly coloured. I like to make it with a combination of creamed corn and whole kernels so it has good depth of flavour but keeps its chunky texture. Place a large saucepan or hob-proof casserole dish over a medium heat. Add the potatoes and leek and cook for 5—7 minutes. Serve in warm bowls.

With a lightly floured rolling pin and work surface. Sift the flour and baking powder into a large bowl. Dipping your cutter in flour first will make it easier to release the rounds of dough. Turn the dough on to a lightly floured work surface and knead gently for a few seconds. Sweetcorn and Potato Soup. Set aside to rest on the tray for 10 minutes before baking.

Brush the top of the biscuits with melted butter and bake for about 30 minutes. Line one or more baking sheets with baking parchment. Try these with my Smoky Bacon. Place the circles on the prepared baking sheet s. They look like scones before they go in the oven and start to rise like them.

Using a 6cm cutter. Transfer to a wire rack and serve warm or cold. Make a well in the middle. Add the chilli and garlic and cook for a further 2 minutes. Add the tomatoes and cook for 3—4 minutes. Tip in the mussels and oregano. Discard any that remain shut. Transfer to a serving bowl and serve immediately. Throw in some bacon. Place a large heavy-based casserole dish or saucepan over a medium heat and add a dash of oil.

Add the sherry. Place on a floured work surface and use a floured rolling pin to roll each piece into a circle about 2—3mm thick. Pour in the saffron and its soaking liquid. Keep warm whilst you cook the remaining flat breads. As their name suggests. But truth be told.

If the mixture is too sticky. When ready. Knead the dough for 2—3 minutes on a floured work surface until smooth and elastic. Put the saffron in a bowl and add just enough hot water to cover it. Place a large. Place in a clean bowl. Leave to soak for 10 minutes. Place the flour in a mixing bowl with the olive oil and a couple of pinches of salt and pepper.

Cook or soak the noodles according to the packet instructions. Simmer for 3—5 minutes. Discard any that remain closed. Place the stock in a large saucepan.

Add the galangal. Drain the noodles and divide between warmed serving bowls. Taste the soup and add a pinch of sugar and dash of fish sauce as necessary the amount depends on how salty the clams are. Stir in half the lime juice. Once ready to serve. Thai rice sticks 1kg fresh clams. Add the beansprouts. Pour the soup over each bowl of noodles.

Bash the lemongrass with the back of your knife to bruise it. Bring to a simmer and cook gently for 10 minutes. Preheat the grill until medium hot. Place the rarebits under the hot grill until dark golden and bubbling. Heat for 2—3 minutes. Place them on a baking sheet and spoon the cheese mixture over each slice. Allow to cool slightly. Montgomery 4 large slices of rustic country bread Sea salt and freshly ground black pepper 1.

Slowly pour in the beer. Add the flour and mix well to make a roux. Remove from the heat.

First published in Great Britain in 2013

Sprinkle with the remaining cheese and a few drops of Worcestershire sauce on top. Add three-quarters of the cheese and beat until it has completely melted. Season the bread with salt and pepper and drizzle with a little oil. Quarter the avocados. Squeeze a little lemon juice over the avocado.

Chop into the stone with a sharp knife and you should be able to ease it out. Fan out each quarter and place 2 on a piece of toast. Slice each quarter lengthways. I thought that was the height of sophistication. Eat immediately while still warm. Toast or griddle the bread until golden brown.

As a treat when I was young I would occasionally have half an avocado with its hollow filled with Worcestershire sauce. While friends back home were tucking into jam sandwiches for their tea.

If using a sourdough loaf. If using a baguette. Preheat the grill on its highest setting. Arrange the pear and cheese slices alternately on each one. Slice each half into 4 pieces to give 8 in total. Serve immediately. Add the bread and toast on either side until lightly crisp and golden. I was revelling in wonderful tartines like this.

Season with pepper and sprinkle with the walnuts. Grill for 1—2 minutes. Now is the time to splash out on a lovely sourdough or crusty French baguette. Transfer the toasts to a baking sheet. Place a griddle pan over a high heat. Put the prawns. Divide the salad equally between the toasted tortillas. In Mexico. Put the avocados. Extract the prawns from their marinade and fry them for about 2 minutes on each side.

With the tip of a sharp knife. Taste and season with salt. Brush them with a little oil. Rinse the prepared prawns before using.

Heat a dash of oil in a heavy-based frying pan. Toast the tortillas in a dry pan until nicely coloured and beginning to crisp up. You can also make the tostadas in the oven. Sprinkle with the remaining lime juice and stir. Drizzle a little olive oil on either side of the bread slices.

Try mixing it with cooked spinach and nutmeg and spreading it over puff pastry for a simple pizza. Utterly simple but utterly delicious. Heat a griddle pan until really hot. Spread the toast with the ricotta mixture. Transfer to a plate and set aside. Place the courgettes in a bowl with a glug of olive oil and a couple of pinches of salt and pepper and toss to coat. The bread removed can be turned into crumbs and frozen for later use.

Store any extra tapenade in an airtight container in the fridge for up to a week. Spread the inside of the loaf with the tapenade. If making this by hand rather than in a food processor. Scoop out the doughy middle of the bread. Arrange the remaining ingredients inside the prepared shell. Put the olives. Parma ham 2 roasted red peppers bottled peppers. Chill for 2 hours. Line the insides of the loaf with the slices of Parma ham overlapping them and leaving an inch or so overhanging at the top.

Place the lid firmly on top and wrap tightly in cling film. Fold the overhanging edges of Parma ham back to the top of the filling to enclose it. First make the tapenade. Colston Basset. Drain the pickled onion and dot this over too. Cheddar or Stilton I can never make up my mind. Toss lightly and serve. Toss well to mix. Place the watercress. Dot pieces of the ham and cheeses over the top. Leave while you prepare the salad.

To make the dressing. Given the choice of ham. Mix the dressing again.

Put the onion into a bowl and sprinkle with the sugar. First make the pickled onion. Remove the loaves from the tins and cool on a wire rack. They can be eaten warm or cold. These mini loaves are a kind of English take on Irish soda bread. The batter will appear unusually runny for a bread mix. Pour in the beer. More than that. Sift the flours into a mixing bowl and add the salt. Divide the batter between the prepared tins. Brush the tops with a little milk and a light dusting of flour to help the tops colour nicely and bake for a further 5 minutes.

Grease 8 mini loaf tins 4. Maldon ml beer or lager 1—2 tbsp milk 1. Floury potatoes such as King Edwards are best for mashing. Spread the slices of bread with butter.

Drizzle the potatoes with oil and toss to coat evenly. Bake for 15—20 minutes. I used to love chip butties — all those different-sized chips smothered with tomato ketchup and sandwiched between two slices of squishy white bread. Chop the potatoes into batons 1cm thick. Waxy potatoes like Charlottes are perfect for boiling and in salads. Sandwich the chips inside bread. Blanch in boiling salted water for 3—4 minutes.

Season with the smoked paprika and some salt and pepper. Oil a baking tray. Groundnut oil. I think even my nine-year-old self would have approved. You want something tasty and satisfying that will give you energy without weighing you down.

Although I dare say my portion sizes are bigger than theirs. Apart from Sundays. Luckily the fashion since then has been to make dishes much lighter and fresher by using lots of raw ingredients. I remember when I made my first. I tend to use a mix of olive oil and. Japan is also a great source of inspiration. The Japanese have always favoured light. But with a bit of imagination.

No seasoning. Or you can take things in a South American direction with raw mackerel ceviche with fennel and grapefruit. Here are some simple tips for a perfect light lunch. I might let the vinaigrette down with a little water to lighten it. I find using your hands is the best way to gently coat them. Once it is cooked. A neat trick I learnt in France is to make your vinaigrette in the salad bowl.

Mix equal parts of honey and soy sauce with a splash of rice vinegar and whisk in sesame and groundnut oil until you have a dressing the consistency of anything between vinaigrette and mayonnaise.

This is especially true of fish. Then when you are ready. Then you place your salad servers crossed over in the bowl to create a kind of platform to rest the salad leaves on. You can flavour your vinaigrette with anything you like: If you want to get those professional-looking charred grill marks.

Get the pan really hot before you start cooking. If the anchovy dip is too thick. Now pour in up to 4 tablespoons of olive oil to create your preferred consistency.

The secret to the anchovy dip is to use the oil from the anchovies as it is packed with flavour. Arrange the radishes. Transfer to a serving dish and place it in the middle of a platter. Taste and adjust the seasoning and vinegar level as necessary. Store any leftovers refrigerated in a Kilner jar for future use. Place the ciabatta on a baking tray. With the motor running. For a richer consistency.

Add 1 teaspoon of vinegar and a couple of twists of pepper. All you need to go with it are crusty bread. First make the fig jam. Add the figs and toss in the caramel. Take off the heat and set aside to cool. Sprinkle the sugar. Preheat a griddle until hot. Spread the crostini with the fig jam and offer the burrata alongside. Place on the griddle and cook on either side for 1—2 minutes.

Reduce the heat slightly and add 1 tablespoon of the vinegar. Simmer gently. Remove the star anise. Drizzle the slices of ciabatta with a little olive oil and season with salt and pepper. Mash the figs with a potato masher until they have completely collapsed.

Adding a quickly griddled chicken breast is a simple way of making it stretch further. I always have to supersize it. Transfer to a plate. Place a large frying pan over a medium heat. Slowly pour in the olive oil. Place the breast on a board and. Top with the rest of the croutons and finish with the remaining Parmesan. Put the lettuce into a serving bowl. Sprinkle over half the croutons and mix. Slice the chicken into diagonal strips and serve warm.

Then open it like a book. Season the chicken breasts on both sides. Chop the bread into 2cm chunks. Grate three-quarters of the Parmesan over the croutons. Place a griddle pan over a medium-high heat. Finely chop the anchovies and mix with the garlic to form a rough paste. Lightly drizzle with olive oil and season with a pinch of salt and pepper.

Add to the dressing and mix well. The great thing about it is that it holds together well when you cook it. Add the beaten eggs and mix well. To help shape the patties place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Serve the cakes hot with spoonfuls of the chilli dressing over the top. Add a dash of oil and fry the halloumi cakes in batches if necessary until dark golden and crisp on either side and hot all the way through.

Place over a bowl to drain for 5 minutes. Put the halloumi. To make the halloumi cakes put the carrots and courgette in a sieve or colander and sprinkle with a decent pinch of salt to draw out the moisture.

The easiest way to do this is to roll them gently into a ball or cigar shape. Shape the mixture into 8 larger patties about 1cm thick.

Leave in the fridge uncovered for at least 20—25 minutes to firm up. The mixture should be sticky enough to form into patties. Soak them in milk or salted water for 20 minutes first to make them less astringent. The perfect accompaniment to my Halloumi. Sprinkle over the thyme leaves. Season and serve. Drizzle with a little olive oil and a couple of splashes of balsamic vinegar to taste. Season with salt and pepper and drizzle with oil.

Arrange the tomatoes in a single layer. I sometimes do these in large batches and keep them in olive oil in the fridge for adding to sandwiches or other salads. This salad works well with Griddled Sardines with Gremolata. Adding a bay leaf to the cooking water gives it an intriguing background flavour. Orzo looks like barley.

Using the side with the smallest holes. While the orzo is still slightly warm. Cook the orzo according to the packet instructions. Discard the bay leaf. Toast the pine nuts in a dry frying pan over a medium heat until golden. Taste and season as necessary. Mix the Parmesan with the lemon zest and juice. Remove and set aside until cool.

Add 3 tablespoons of the oil and mix well. When al dente. Insert a small sprig of rosemary in the stomach cavity of each one. Gremolata is a typical Italian condiment made of lemon zest.

Serve the sardines with the gremolata spooned on top. Drizzle the sardines with a little olive oil and season with salt. My favourite way of eating them is charred and blistered from a beachside barbecue.

The Orzo Pasta Salad will go with this perfectly. A perfect accompaniment to this salad is the Pear. With its ripe tomatoes and naturally black olives. The only twist I like to do is to incorporate the anchovies into the dressing rather than laying them on top. That way you get to enjoy the lovely salty kick throughout the salad. Add the garlic and a good pinch of pepper and mix again. The uniformly glossy black ones you often see are simply green olives painted with a black dye.

Add the green beans and continue to boil for 3—5 minutes. Finish with the remaining dressing. Halve the potatoes. Arrange the ingredients as you prefer. Put the potatoes into a pan of cold water with a pinch of salt. Drain in a colander. Serve with grilled meat or fish. Grind the cumin seeds with a little sea salt using a pestle and mortar, then stir them into the carrot mixture. Combine the mustard, honey, vinegar and olive oil in a bowl.

Add the mint and coriander leaves, then taste and adjust the seasoning as necessary. Pour over the salad and toss well. This can be eaten straight away, or will keep for up to 2 days in the fridge.

It is incredibly light and healthy, especially when made with an oily fish like mackerel, which is full of omega 3. This is lovely served alongside Quinoa Salad. First make the salad. Finely grate the grapefruit zest and set it aside. Cut off and discard the skin and pith.

Segment the flesh by slicing it between the membrane and place it in a bowl. Squeeze over the juices from any bits of flesh still attached to the membrane, season with salt and pepper, add a drizzle of olive oil and mix together. Arrange the grapefruit in concentric circles on a serving plate, reserving the dressing in the bowl. Roughly chop the fennel fronds and set aside. Peel off and discard the outer layer of the fennel, then use a peeler or mandoline to cut thin strips from the bulb.

Place in a bowl of iced water for 5—10 minutes to crisp up. Meanwhile, make the ceviche. Spoon half the grapefruit dressing over a serving plate. Cut the mackerel into slices 5mm thick and place them on top of the dressing. Season with a pinch of salt and pepper, then sprinkle with half the grapefruit zest, coriander and fennel fronds.

Drain the fennel and dry with kitchen paper. Place it on top of the grapefruit and sprinkle with the remaining grapefruit zest, coriander, fennel fronds, lime zest and juice.

Season with a pinch of salt and the remaining grapefruit dressing. Drizzle with a little more olive oil and serve with the ceviche. If you are serving this with the Mackerel Ceviche with Shaved Fennel and Grapefruit, you could dress it with the same marinade. Cook the quinoa according to the packet instructions, then drain and spread out on a large plate or tray to cool quickly. Using a vegetable peeler, take lengthways strips of skin off the cucumber so that it looks stripy.

Cut it in half lengthways, then spoon out and discard the seeds. Chop the cucumber into half-moon slices and add to the almonds in the salad bowl.

Add the tomatoes, raisins, spring onions and half the mint to the bowl. Then add the cooked quinoa and mix everything together. Season well with salt and pepper. Dress the salad with the lime juice and a good drizzle of olive oil. In Greece. Piquillo Peppers and Lemony Dressing. Remove and lightly crush in a pestle and mortar. Crumble in the feta and mix well. Break up the pecans and lightly toast in a dry frying pan with a pinch of salt until golden.

Leave to cool. Add the mint leaves.

Gordon Ramsay's Ultimate Home Cooking

Place the watermelon in a serving bowl and mix in the cucumber. Cucumber and Mint Salad. Chicken thighs are fantastically tasty too. With its mix of chickpeas. Place in the hot griddle pan. Mix the basil into the chickpea salad. Slice the chicken into chunky slices and place on top of the salad. Place the peppers strips. Season with salt and pepper and toss well to coat. Put the chicken on a plate and drizzle with a little olive oil.

Lower the heat and turn the chicken over. To make the dressing put the mustard into a bowl. Toss lightly. Cook for a further 6—8 minutes. This will help achieve those characteristic scorch lines. Remove and set aside to rest for a few minutes. This Asian-inspired version is made with natural yoghurt. As with all leaf-based salads. Cover and set aside in the fridge if not required for a few hours. Sit the prawns. Place 1 tablespoon of the dressing in a salad bowl. Add the yoghurt a spoonful at a time.

Just before serving. Place 1 tablespoon of the fish sauce in a bowl or a jar if you are taking this on a picnic and add the chilli sauce. The black pudding and grated apple work really well together and take this simple picnic food to another level. Make sure you use flaky panko breadcrumbs as this is the secret of a lovely crispy golden coating.

Divide the mixture into 4 equal pieces and shape into flattened ovals. Peel the boiled eggs. Shallow-fry the eggs for 10—12 minutes. Beat the remaining 2 eggs in another dish. Place the flour in a shallow dish and season with salt and pepper. Serve warm or cold. The water will seep inside the shell. Roll in the beaten egg.

The apple and celeriac salad is based on the classic French salad. The outside of the salmon takes on the deep red of the beetroot and looks stunning once it is sliced. In a separate bowl. Transfer the salmon pieces to a plate. Trim the sides of the salmon if necessary to neaten the edges. Spread the cure mixture over the salmon. Garnish the apple and celeriac salad with the poppy seeds and serve alongside the sliced salmon with some toasted rye bread.

Put the lemon juice into a large bowl. Slice the celeriac and apple into matchsticks.

Weigh this down with some tins or a heavy pan and leave in the fridge for 8 hours or overnight. Place the fish on a chopping board. Cover with a sheet of cling film and sit another dish or tray directly on top of that. Take a baking dish or roasting tray large enough to fit the salmon and line it with cling film. Place in a bowl with the beetroot. To make the cure. Remember always to cook fish skin-side down at first to protect the delicate flesh from too much heat.

Serve with garlic tenderstem broccoli and perhaps Soba Noodle Salad. Turn them over and cook on the other side for 3—4 minutes. Place the salmon fillets in a dish.

Cover with cling film and set aside in the fridge to marinate for up to 2 hours. Add a splash of water if the sauce is too thick. Serve the salmon fillets on individual plates. Place a large frying pan over a medium heat and add a dash of oil.

Put the ginger and garlic into a bowl and mix with the soy sauce. Cook for 2 minutes. Do add the nori seaweed if you can. A perfect dish to accompany Teriyaki Salmon. It gives the finished dish a real depth of flavour. Drain once the noodles are tender. When almost cooked. Add all the remaining ingredients to the noodle mixture. Cook the soba noodles according to the packet instructions.

Whether as a treat in a lunchbox or as part of an old-fashioned tea-time spread. The Lemon and Poppy Seed Madeleines. None of these recipes have to be eaten at tea-time. It always amazes me how different nations can put different twists on things.

My mum ran a tea-room in Stratford upon Avon when I was growing up. All of my children have enjoyed rolling up their sleeves and getting stuck in. For a lot of us. France and Turkey. Whereas in most savoury cooking you can experiment with the proportions. Did you weigh everything out properly? Overleaf are a few more tips that will apply either to these recipes or more general baking. To prevent food sticking.

One of the most important things when making a cake is to have all your ingredients at room temperature. BUTTER I prefer to use unsalted butter in my sweet cooking as I find it creams better and it also means that if I want to add a pinch of salt which helps to accentuate the sweetness I am in control of how much to add.

A little chestnut flour works beautifully in cakes. You can also get silicone muffin trays nowadays. They tend to be a bit heavier than plain flour but can give a nice nuttiness to biscuits or muffins.

Plain flour will. If you want your dish to rise. If your butter is too hard. This means filling the case with ceramic baking beans or lentils or rice to weigh the pastry base down and stop it puffing up. Powdery icing sugar dissolves easily so is ideal for buttercreams and icings. If you are going to be adding a runny filling that will make the pastry soggy. And then there is caster sugar. When you are a professional chef you apply all your knowledge instinctively its just that you have to apply it differently, because cooking at home throws up a different set of challenges.

Hopefully your diners, be they friends or family, wont be expecting Michelin-quality cooking if they are, theyll be sorely disappointed round at mine , but they can still be among the most demanding people to cook for, never afraid to tell you what they think. So what do they and you want from home cooking? Thats the first question to ask, and I think my answer is probably the same as it is in every house. With a busy family theres me and Tana and our four children, Megan, Jack, Holly and Tilly I want to be able to provide healthy food throughout the day, from breakfast to dinner, as quickly and efficiently as possible.

I want it to be the kind of food that gets everyone excited, so there needs to be lots of variety. I want it to pack a punch, so I love big bold flavours. Above all, I want it to be the sort of food that will draw the whole family together. It really depresses me how many families dont eat as a unit any more, because, for me, sitting around a table sharing food and conversation is the biggest pleasure in life and a family that doesnt have that is all the poorer. But enough of the theory.

Lets get on to the practice. How do you achieve all this? Ive divided this book into chapters to see you through the whole day, from weekday breakfasts through to Saturday night dinners, and hopefully you will find plenty of recipes that will become family favourites.

But before we get on to those, let me share some general tips to make cooking a pleasure. After a lifetime in kitchens, this, I realise, is the golden rule. Nine times out of ten, if something goes wrong, its your preparation that was at fault. Get your ingredients out, prep the vegetables, have all your pans ready and in easy reach. Not only will it make your cooking more efficient, it will also make it far less stressful. I might add that it also makes it easier to tidy up as you go along, another great skill that professional kitchens have taught me.

Great home cooking is built around the classics, but cooking the same old dishes can soon become a chore. The secret is to not let them go stale. Make sure you keep your cooking exciting by tweaking and adapting it.

Over the past 20 years Ive really noticed a big change in peoples attitudes to what they will and wont eat. People are much more adventurous these days.

They love trying new flavours, new ingredients and new cooking techniques, so take inspiration from around the world. Try your hand at Asian noodles or Mexican tacos, make some spicy Middle Eastern meatballs. Even a classic like roast beef and Yorkshire pudding can be given the occasional makeover. It will make a great change for you and your family and give you all renewed enthusiasm. One thing cooking has to do is to stand up and be noticed.

It doesnt matter if a dish is light and delicate or full-on and gutsy, the flavours should be distinct and clear. You dont want wishy-washy. And that means getting the maximum from your ingredients. The two things I notice home cooks dont use confidently enough are heat and seasoning. Get your pans properly hot before adding your ingredients and dont be afraid to get a good colour on meat and sometimes vegetables, as this will translate into extra flavour.

Similarly, season well and early on to bring out the flavour of your ingredients, tasting as you go along. A little ambition is a good thing, but its always good to know your limits. Not so much in the complexity of what you make theres nothing in this book that will be beyond a reasonable cook but in terms of your menu choice.

This is mainly down to good planning. Dont make a meal that requires four dishes to be stir-fried at the last minute, or try making a frozen pudding after you get back from work for dinner that evening. Remember also that practice makes perfect. If you worry that something will go wrong, it probably will, so try not to stress yourself out. Remember, recipes are only there as a guideline and most of the time a little bit too much of this or too little of that is not going to cause a catastrophe.But if you get into the habit of putting it on 10 minutes before you need it at the desired temperature then this will do the trick!

The consistency is similar to wet hummus. I must say, this book has so many ideas. You dont want wishy-washy.

Popular Features. With most meals you live or die by your mise-en-place all the preparation you do in the hours before service, getting the vegetables chopped and part cooked, the stocks reduced, the garnishes ready , which leaves you free to concentrate on the main element of the dish.

The edges of the crepe will begin to curl slightly as the crepe cooks. Please try again later. The Contestants and. A little ambition is a good thing, but its always good to know your limits.

SETH from Wisconsin
I fancy exploring ePub and PDF books quaintly. Please check my other posts. I have only one hobby: universal football.