Nicola Millbank - Milly’s Real Food - 100+ easy and delicious recipes to comfort, restore and put a smile on your face

Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face — читать онлайн ознакомительный отрывок

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P.S. Share your recipe photos, favourite foodie haunts, meal ideas, and real food tips, tricks and hacks with me on Instagram @millycookbook or Twitter @MillyCookbook, with the hashtag #MillysRealFood

WHAT TO KEEP IN YOUR FRIDGE

FRUIT & VEGETABLES	Berries: strawberries, blueberriesand raspberries– perfect for breakfast, they can be frozen for smoothies and made into jams when they’re on their way out. Lots of lemonsand limesfor easy seasoning and bringing a dish to life immediately. Anything green: broccoli, green beansand sprouts– fantastic sources of iron and easy to use as a base, just add a dressing or a sauce; grill or fry to make dinner a bit more exciting. Mini Cos lettuceand cucumberfor their refreshing crunch, plus celery, carrotsand banana shallotsas the base for casseroles, ragu, pasta sauces and risotto.
DELI	Prosciuttoor Parma ham– eat the slices as they are, or, for a twist, try frying them as a bacon alternative; add to stews and sauces for an extra kick of flavour. Chorizo– essential for Mike’s Paella and a game-changer with seared scallops and in chicken dishes.
DAIRY	Halloumiand fetacheese and the full-on stinky blues.Full fat, salted butter. Parmesanto make any savoury dish sing, and it lasts forever.
MEAT	Chicken– buy a whole bird, roast it and live off the leftovers for days: cost-effective and extremely versatile. Beef brisket, chuckand oxtailfor slow-cooked and hearty ragu. Porkor beef mincefor Bolognese: double up the ingredients and you can freeze portions for later meals. Good-quality sausageshave more uses than just bangers and mash: squeeze the meat out into pasta sauces and slice them into stews.
FISH	Salmon, codand prawns– quick to cook, packed full of goodness and easy to rustle up a meal in minutes.

WHAT TO KEEP IN YOUR CUPBOARD

VEGETABLES	Potatoes– sweet potatoes, new potatoes and Desirée for the best dauphinoise. Mushrooms: chestnut, shiitake, enoki, oyster – the weirder, the better. Do try different ones. Tomatoesin all shapes and colours, if you can find them – perfect as a light lunch with mozzarella and a staple for homemade tomato sauce.
OILS	Extra-virgin olive oil– the best you can afford, for drizzling. Rapeseed oilfor cooking because it has a higher smoke point, which means it retains its nutritional qualities even after being heated. Toasted sesame oilmakes Asian dishes really wonderful.
HERBS & SPICES	Chilli flakes, dried rosemary, thymeand oreganoare my cupboard essentials and go into so many of my recipes. Chinese five spice, curry powderand turmericlend themselves to lots of dishes, adding colour and a delicious depth of flavour. Ground and whole cinnamonworks brilliantly in savoury and sweet dishes and drinks. Saffronis, without doubt, the most decadent, but a little goes a long way. Add to the cooking water when preparing rice for a fragrant dish or work into seafood pasta sauces. Salt must be flaked sea salt.Don’t bother with table salt to season your food, leave that for the pasta water.
BREAD & BISCUITS	ANYTHING – I’m pro-carbs. Pitta, bagels, tortillas, fluffy white loaf, crackersand oatcakesare my favourites and form the basis of an instant delicious lunch or substantial snack (there’s no beating a ham and cheese toastie when you’re starving and the cupboard is bare). Store bread in the freezer if you don’t manage to get through a whole loaf or pack in 3 days.

WHAT TO KEEP IN YOUR CUPBOARD

EGGS	Free-range hen’s eggs(also duck eggsare tasty and available at a lot of big supermarkets).
CONDIMENTS	Stockjelly or cubes save dishes which need that extra oomph; soy sauce, oyster sauce, Sriracha(the only hot sauce worth its salt) and hoisinare all essential for Asian dishes; peanut butter– dollop into sauces and dips, fry with chicken and add to noodles and broth for an extra kick; Marmite– treat it like stock in stews and ragu, it adds a different element to a hearty dish; wholegrain and Dijon mustardwork their way into almost every vegetable side dish of mine as well as salad dressings.
DRIED & GRAINS	Pasta:Love it all, but lasagne sheetsare my cupboard essential. Whiteand brown rice, Arborio risotto riceand pearl barley– different but my absolute favourite and pleasingly chewy.
TINNED	I always have jars of passataand tins of tomatoes– cherry, chopped or whole. They go into every Italian pasta dish and stew – I buy them by the truck-load. Coconut creamis much better than coconut milk, it has ten times more flavour. Chickpeas– a single tin of chickpeas can make a tub of homemade hummus; I also like to roast them and drench with hot sauce to make a tasty snack.

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