Janneke Vreugdenhil - Solo Food

COPYRIGHT

HQ

An imprint of HarperCollins Publishers Ltd

1 London Bridge Street

London SE1 9GF

First published in the Netherlands by Uitgeverij Podium 2016

First published in Great Britain by HQ

An imprint of HarperCollins Publishers Ltd 2017

Copyright © Janneke Vreugdenhil 2017

English translation © Colleen Higgins 2017

Janneke Vreugdenhil asserts the moral right to be identified as the author of this work.

A catalogue record for this book is available from the British Library.

Hardback ISBN 978-0-00-825667-8

Ebook Edition © November 2017 ISBN: 9780008256685

Version 2017-11-30

Photographs by Floortje van Essen-Ingen Housz

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers.

This book is sold subject to the condition that it shall not, by way of trade or otherwise, be lent, re-sold, hired out or otherwise circulated without the publisher’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed on the subsequent purchaser.

DEDICATION

For me, myself and I

CONTENTS

Cover

Title Page

Copyright

Dedication

Introduction

7 tips for the solo chef

Your very own golden pantry

QUICK FIX

A kind of pisto Manchego

Spicy lamb pittas with hummus & garlicky yoghurt

Miso soup with noodles, shiitake mushrooms, spinach & an egg

Ridiculously easy spaghetti caprese

Frittata with red onion, baby kale & goat’s cheese

Griddled white tuna with cucumber, avocado & ginger salad

Tagliatelle with prawns & smoky whisky–tomato sauce

Lemon couscous with salmon & cherry tomatoes

Salad of butter beans, tinned tuna & shaved fennel

Good old steak sandwich

SMART COOKING

Baked sweet potato with olives, feta & chilli

Sweet potato soup with coconut & fresh coriander

Soft polenta with mushrooms & spinach

Polenta pizza with blistered cherry tomatoes & anchovies

Mash with baby kale & chorizo

Patatas a lo pobre

Warm lentil salad with grilled goat’s cheese

Spicy lentil soup with yoghurt & rocket

Cod in ginger–tomato sauce with gremolata & rice

Best-ever fried rice

Chinese egg noodles with steak & oyster sauce

Cold noodle salad with cucumber & sashimi salmon

NETFLIX DINNER

Quinotto with fennel, almonds & avocado

Gnocchi with broad beans, brown butter & crispy sage

Quick aubergine & lamb curry with warm naan

Pasta aglio olio my way

Green curry with chicken & peas

Warm salad of baby potatoes & peppered mackerel

Spaghetti with cherry tomatoes, nutmeg & ricotta

Orecchiette with Tenderstem broccoli, anchovies & fennel seed

Courgette soup with tarragon

Bowl of rice with Chinesey vegetables

FREEZE YOUR FAVOURITES

Chilli con everything

All-round chicken soup

Comforting little casseroles

Roasted squash & carrot soup

Pasta sauce with fresh sausage & fennel seed

Pork loin stewed with red wine & bay leaves

Marcella’s sugo

Pesto at your fingertips

Ratatouille

Surinamese masala chicken

Basic nasi goreng (Indonesian fried rice)

CLASSICS FOR ONE

Steak Béarnaise with chips & salad

Sea bass in a salt crust

Cheat’s pizza Margherita

Solo chicken with rosemary & Roseval potatoes

Cassoulet

10-minute pho

Caesar salad with crispy pancetta & avocado

Lamb chops with red wine & thyme sauce & green beans

Steak tartare

Risotto ai funghi

Too-good-to-share cheese fondue

BE SWEET TO YOURSELF

Blackberry mess

Instant mango–coconut ice cream

Lemon mug cake

Warm apple tartlet with vanilla ice cream

Coffee–ricotta parfait

La mousse au chocolat pour toi

Rosemary–honey figs with Gorgonzola

A fantastic raspberry dessert

Pear–yoghurt swirl

Tiramisu for one, please!

SOLO TREATS

Oatmeal congee

Parma ham–Taleggio toastie de luxe

Scrambled eggs, griddled asparagus & salmon on toast

Stir-fried prawns with harissa mayo

Potato gratin with a whole load of cheese

Calf’s liver sans etiquette

Party for one

Oysters, Champagne & a good book

A word of thanks

List of searchable terms

About the Publisher

INTRODUCTION

The high point

On the kitchen counter are a steak, two lumpy potatoes and a head of lettuce. My evening meal. I slice off a chunk of butter and drop it into the pan. Plop. Turn on the hob, sizzling sounds. The butter bubbles furiously and then, slowly but surely, the foam dies down and a hush descends over the pan. White flakes form on the bottom of the pan. I grip the handle and pour the contents on to a piece of kitchen paper that I’ve placed in a sieve. The glass measuring jug fills with clear yellow liquid. My laptop is on the counter, too, opened out and tuned in to Spotify. My fingertips conjure up the sounds of John Coltrane. I rinse out the pan and pour in a splash of white wine. An equal amount of vinegar. I peel and finely chop a shallot, pluck the pointed leaves from two sprigs of tarragon. I fill a glass with wine, and as I drink from it, I let the liquid in the pan evaporate until there’s no more than a tablespoon and a half left. I peel the potatoes, slice them into thick matchsticks, rinse them under the tap, then dry them in a tea towel. I put a frying pan on the hob, add a splash of oil, then the potatoes and cover with a lid. It’s a mild April day, the promise of summer, and I open the kitchen window. Coltrane blows his My Favorite Things , and I sing along. First softly, then louder. Louder and louder and more off-key. No one can hear me. I’m alone. I’m making myself steak Béarnaise with chips and salad. And then I don’t feel so bad .

I wash and dry the lettuce. Mix together a dressing of mustard, red wine vinegar, olive oil, pepper and salt. Hot and sharp. Probably too hot and too sharp for any guest who might taste it, but just the way I like it. I strain the reduced wine into a bowl. Crack an egg, separate out the white and drop the yolk into the bowl. Rinse out the pan again, fill it with water and bring it to the boil. Place the bowl over the pan. I start to whisk and then very gradually add the clarified butter in a thin stream. My finger glides through the custardy sauce and moves towards my mouth. Mmmm. A squeeze of lemon, a sprinkle of salt, then some chervil and a little more tarragon. Take the lid off the potatoes, turn up the heat. Sputtering oil, sizzling chips. Coarse salt on the steak. Griddle pan on the hob. When the air above the pan begins to quiver, I place the meat on the steel ridges. One minute only – I like it bloody – then the other side. Beautiful black stripes burned into the dark red meat.

Man, do I love Coltrane. While the meat is resting, I hum as I look for my favourite plate, a flea-market find made of white porcelain and decorated with delicate blue blossom sprigs, a dragonfly, a butterfly and birds. I get a napkin from the cabinet, grab some cutlery from the drawer and lay the table. Even though it’s not dark yet, I light a candle. What do I care? This is my party. Dinner for one.