The Daly Dish Bold Food Made Good - Gina Daly - E-Book

The Daly Dish Bold Food Made Good E-Book

Gina Daly

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Beschreibung

The bestselling duo are back with 1OO more simple, delicious and slimming recipes that are sure to be loved by everyone in the family and won't blow your shopping budget! When Gina and Karol set out to lose weight, they wanted to create recipes that everyone in their busy home could enjoy, whether they were keeping an eye on their waistline or not. From breakfast inspiration like Italian Baked Eggs to speedy midweek meals like Crispy Beef Tacos and Buttermilk Chicken Burgers, and from slow-cooker and air-fryer favourites to recipes that kids can cook themselves, every dish is packed full of Gina and Karol's trademark bold flavours. This book is all about creating comforting food that is big on taste but easy on the waist – and on the wallet!

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Seitenzahl: 164

Veröffentlichungsjahr: 2022

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This book is dedicated to our amazing little boy Gene, our rainbow with an extra colour who’s brought so much love and happiness into our little family. Gene, we love you to the moon and back, and a little bit more.

Contents

Cover

Title Page

Dedication

Introduction

Shopping list and essential bits

Kitchen kit

Food planner – a typical week

Recipe icons

The Breakfast Club

Asian Fried Eggs

Frank’s Omelette

Italian Baked Eggs

Loaded Breakfast Spuds

Mushroom and Nduja Scramble

Raspberry, Walnut and Oaty Muffins

Toasted Cinnamon Oat Toppers

Savoury Breakfast Waffles

Breakfast Sausage and Pudding Roulade

Tortilla Egg Wrap with Creamy Mushroom, Leek and Bacon

Lunch Is On Us

Saucy Steak Sandwich

Sizzler Steak Sandwich with a Chilli Egg

The Best Damn Chicken Sandwich

Festive Toastie

Loaded Chopped-Up Wrap

Meatball Marinara Sub

Crispy Egg Noodle Salad

Potato Salad

Bacon and Pea Soup

Chicken and Sweetcorn Soup

Vegan Coconut Curry Soup

Tortilla Soup

Caesar the Day: Caesar Salad Nachos

Stuffed Peppers

Hash Brown Pizza

Grilled Spambo

A Bit on the Side

Chicken Satay Skewers

Spicy Aloo Gobi

Cheesy, Spicy Patatas Bravas

Chicken-Loaded Nachos

Balsamic Mushrooms on Toast

Chilli, Garlic and Nduja Mushrooms

Potato Gratin

Shredded Sesame Sprouts

Easy Egg-Fried Rice

Pico de Gallo

Southern Fried Cauliflower Wings

Steamed Cabbage Rolls

Daly Dinners

Cheesy Chorizo and Chicken Salchipapas

Easy Chicken Goujons

Chicken Chow Mein

Festive 4 in 1

Sticky Orange Chicken

Perfect Chicken Parm

3 in 1 in a Bun

Eggplant Parm

Buttermilk Chicken Burgers

Double Smash Burger

Lemon Pepper Chicken Burger

Hoisin Chicken Stir-Fry

Katsu Kiev

Sloppy Joe Burgers

One-Pot Chicken Curry Stew

Perfect Pea Curry

Thai Green Curry with White Fish

Beef in Black Pepper Sauce

Mexican Munchy Box

Baked Potato with Slow-Cooked BBQ Ham, Sour Cream and Chilli

Crispy Beef Tacos

The Big Porkie: Sage, Onion and Pork Burger

Fish Goujons

Sticky Sweet Chilli and Garlic Prawns

Chilli, Lime and Ginger Cod

Crispy Broccoli and Cod Bake

Sesame Noodles

Shiitake Noodles

Pasta La Vista, Baby

Perfect Pasta Sauce

Big Mac Lasagne

Creamy Spaghetti and Meatballs

Chicken, Leek and Mushroom Pasta

Quick Creamy Mushroom and Garlic Pasta

Ragin’ Cajun Pasta with Chicken

Pasta in Spicy Nduja and Cherry Tomato Sauce

Love Is in the Air … Fryer

Airfryer Tips and Tricks

Perfect Chips

Airfryer Crispy Roasters

Crispy Carrot Chips

Airfryer KFC (Karol’s ‘Fried’ Chicken) Pops

Awesome Airfryer Chicken Wings

Airfried Salt and Chilli Prawns

Airfryer ‘Southern-Fried’ Mushrooms

Slow Down, Baby

Slow-Cooker Smoky Chicken

Slow-Cooked Beef Masso-Man Curry

Slow-Cooker Chicken and Gravy

Slow-Cooker Roast Beef

Slow-Cooked Beef Barbacoa

Don’t Go Baking My Heart

Easy Cinnamon Swirls with Vanilla Cream Cheese Frosting

Chocolate and Coconut Ganache Tart

Puff Pastry Raspberry Tart

Little Dishes

Breakfast Kebabs

Easy Fluffy Mini Pancakes

Easy-Peasy Croissants Filled with Jam and Chocolate

New Yorker Baguette

Cheesy-Crust Pan Toastie

Easy Cheesy Sausage Rolls

Pizza Rolls

Quick-Pan Quesadillas

Kids’ Banana Sushi – 2 Ways

Tater Tots

Cheese and Bacon Jambons

Homemade Crisps

Copyright

About the Author

About Gill Books

INTRODUCTION

And … we are back in business and so delighted to present to you these amazing, fabulous and delicious new recipes that we have spent the year cooking up and perfecting for you to enjoy at home. Whether it’s cooking for one or a feast for the whole family, there is something for everyone on these pages! And let’s not forget to mention that the recipes will also inspire your mealtimes if you’re looking for a healthier, tastier kick.

Okay, so for those of you who are new to our books, we’re going to start by introducing ourselves and give you a feel for who we are and what we do and why. To do that, we’re going to go right back to where all this started.

We are Gina and Karol, husband-and-wife duo from Co. Meath, with a huge passion for making mealtimes fun and exciting by cooking bold food that you want to get your chops around, but with a healthier twist and using store cupboard ingredients and easy-to source-products. (You don’t need to find a fillet of swan for our dinners. LOL!)

You might be wondering how all this began. So … this is a story all about how our lives got changed, turned upside down ... [needle scratch]. Wait, wait, stop! That’s not us. This is more like it … So, as a young couple, we were in a mad love-bubble. We met in the April, got engaged in the May and married in the November. Madness, we know, but 15 years later we are still as mad about each other as we were then, and with a few little bonuses – our gorgeous kids … And, as they say: when you know, you know!

Cooking really wasn’t our thing. In fact, we were far from cooks and were very fond of an aul takeaway, as we both had city-based jobs. For us, it was far easier to dial a dinner than come in from work and start to try and cook one, simply because we were both brutal. And the truth is, it wasn’t easier, it was because whenever we cooked from scratch it was tasteless and boring, so most things ended up coming from a jar or the freezer. We never took the time to think about ingredients or flavours. It was always what was quick and handy, and that usually came in a grease-stained brown bag with a knock at the door.

One of our first homecooked meals together really put to the test how strong our love was, and I’m pretty sure Karol was eyeing all possible exits from the house. I made tacos. They were from a box, so how hard could it have been to make it nice? Well, they were desperate! But the smitten fella that Karol was smiled and told me they were delicious. BIG mistake. BIG. Huge. Because I made them over and over again.

Cut forward to a couple of years of marriage, two fabulous kids and a good few stone gained between us. We had made a little progress on the cooking front but it still wasn’t great. I had a few health issues, which meant I had to rethink my eating habits and I lost a lot of weight. I felt great in myself – my hair and skin were healthier. But the bad habits started to creep in, and I really wanted to keep it going so I started going to a slimming group. I loved the vibe of it all and I stuck with it religiously and lost 4 stone in 4 months eating and cooking fresh food from scratch. And from my healthy eating, Karol in turn started to feel the difference. He started running and, between that and the healthier eating, he lost 4 stone himself.

We were the healthiest and fittest we probably ever had been, and the food I was cooking was nice but became monotonous and boring. I would cook the same dishes every week and then I just would look for any excuse to get a takeaway. I love my food. I loved the takeaways and I wanted to eat the things that had made me put weight on in the first place. What happened next? I put back on half the weight. I was raging because I could really feel it in my bones, literally! Karol, on the other hand, didn’t but I knew he loved the good food and eating healthy. So a decision was made. We would get our sh*t together and get back to healthy cooking.

I started a food diary on Instagram. It was basic, it wasn’t very exciting, but I knew if even one person followed me, I’d be accountable and it would spur me on. By eating better and getting out walking, the weight started to come off quickly. But the issue, as before, was the food, the monotony. Again, I wanted to eat all the bold things, so we decided we would pick a takeaway that we all loved – beef satay – and figure out how to make it ourselves with a healthier twist. And do you know what? It worked and it was possible, and we found ourselves eating these amazing fake-make meals that were even nicer than the real thing and all made from scratch with fresh ingredients.

I would also post each meal online and do a step-by-step video of it, which was all very tongue-in-cheek. We always had a great bit of craic in the kitchen making them, and within a short space of time, we found the page growing and growing and more and more people were making and sharing our recipes. It was incredible. I always referred to Karol on Insta as Mr Dish. After a while, Karol started his own Instagram page too, and between the two of us we’d always be coming up with new ideas for awesome dishes. We went from a couple who never really cooked to a couple who never got out of the kitchen … and we loved every second of it.

As well as a fondness for takeaway-style food, so much of our inspiration comes from travelling. We’ve been lucky enough to visit quite a few countries together over the years and food is always a big part of each holiday. We love trying new and different local cuisines and then, taking inspiration from those dishes, we go and create something in our own kitchen and we always put a healthier twist on it.

You may be wondering how did we go from just an Insta couple cooking up a storm online to having two Number 1 bestselling cookbooks? One evening in 2019 I received an email from a woman asking if I’d ever consider writing a cookbook. I laughed it off and kind of dismissed it (as it’s something I’d been asked a few times) until I spotted that she actually worked for Gill Books. I nearly had heart failure – and obviously, yes, we would have loved to, but how would we even start to write a book? I agreed to meet her for a chat and, needless to say, I was a bag of nerves. I had prepared everything I was going to say, how I was going to pitch us, who we were and why we’d love to do this. But little did I know, she had already made up her mind she wanted the book. I think I floated home. I had just landed my first book deal and then the writing commenced. We had so many recipes already there that it was easy to get it from screen to paper and I loved that we were able to be ‘us’ and type as we talked. It made it more real and we laughed so much together writing it.

When we got the words onto the page, then the reality of it all set in. Like, this was huge for us – but we had no idea how the sales would go and we had everything crossed that we would sell enough books over the year.

Then we had our photoshoot for the recipes, which we did in our kitchen. It was intense and mesmerising at the same time. Charlotte, Leo and Clare were the dream team who styled and shot all the images and made everything look amazing. Then we waited. The release date was for March 2020, with a presale date for February 2020. We didn’t open our mouths to a sinner, only our very close family. And the day we announced the book was on presale was the first time our friends even found out. Within minutes of announcing it, we were getting screenshots of people’s orders and they just kept on coming and coming. We were emotional wrecks and felt so unbelievably lucky that it was flying already in just one day. It turned out to be the fastest-selling Irish cookbook with the biggest presales ever recorded in Gill Books. It also went on to be the biggest-selling cookbook of 2020 in Ireland, outselling Nigella Lawson and Jamie Oliver. Pinch us, please!

The book was released on 20 March 2020, the day the world literally shut down with Covid. Shops, schools, businesses, everything closed and all our plans for book signings and promotion were put on hold. But we then went on to release our diary later that same year. And then our second book, The Daly Dish Rides Again, in April 2021. And now here we are with our third fabulous book. It’s literally been a dream come true and we are so glad that you guys are loving the books so much. We love to know our books are helping people, whether it’s just to introduce more veggies into their diet or whether they’re looking to kick off a healthier eating plan. What we really love to hear is that the recipes are also family-friendly and that kids love to help out in the making too. Sure, what else could we ask for?

If you’ve read our second book, you’ll know that we had so many highs and lows throughout the writing process. We lost a close family member and also had a miscarriage. During difficult times, food always plays a massive role in how we get through things. Good habits can slip, and the lifestyle and the way you plan and eat can get thrown out the window! When we’re going through hard times, we love to bring everyone together and feed them and sit down and chat about our day and talk if we are sad and listen to each other. And even if that’s over a chipper dinner or a takeaway pizza, it’s what’s needed at that moment in time and that is okay. Trying to eat well when everything is going so wrong can be so, so hard. Some days you have zero desire to set foot inside the kitchen, and grabbing the phone to dial a dinner can be just what’s needed that day. Believe me, we dialled many a dinner to get us through hard times. But, as convenient and handy as that is, we also know how easy it is for us to fall back into old habits and how important it is for us to get back into the kitchen and cook good food again.

Now, when we started writing this book, we found out we were expecting a little baby and it filled our weeks and months with joy and anticipation. We were also introduced to something very new in the way we planned and cooked … sickness, mad cravings and gestational diabetes. Keeping blood sugars low while also curbing cravings was ‘fun’ to say the least, but what we found was that the majority of the dishes we were already cooking worked well for this. The biggest craving was for leeks, so we made a pasta dish with chicken, leeks and chorizo. And even though it was served multiple times a week during the pregnancy, we still love and make it all the time.

And it’s amazing how things can be written in the stars and are always meant to be. The very first pregnancy test we took was on 21 March 2021, which is World Down Syndrome Day. And the following November, we welcomed our best dish to date, baby Gene, our little rainbow with an extra colour. Gene is an extra special little man, as he was born with Down Syndrome. And we now know that we were always meant to be his mammy and daddy. We have never, ever known a love like the one we all have for him. He is the best thing that has ever happened to us as a family, and has brought us all even closer together.

So, enough about us, let’s get on with the show. Don’t forget that cooking is fun. Never be afraid to try something new or different in the kitchen. And make sure you have plenty of craic too.

For those of you who have children, we always think it’s important to get them helping and involved too. We have actually dedicated a whole chapter to some of the favourite dishes our kids love to make. And don’t worry if you don’t have kids: the dishes are just as nice for us grown-ups.

Well, we hope you enjoy these new recipes that we’ve brought from our kitchen to yours. We had such a buzz coming up with them, and eating them. Happy cooking!

Gina & Karol

A SPECIAL NOTE

After we finished writing and shooting this new book, tragedy struck our home. The foundation of our house, Boysie – or Grandad Dish, as he was fondly known on Instagram – sadly and suddenly passed away from a short battle with cancer. He had spent the last year of his life living with us, tasting all the recipes and giving us his seal of approval. He often joked that he would spend the day smelling the gorgeous smells and would look forward to eating the dish we had on the go – but that by the time we had cooked it, styled it, gone out the back to take photos and videos, and played around with it for another age, the hunger would be gone off him. He was gas! Grandad Dish, we know how super-excited you were about this book and we really hope we did you proud.

Love you to the moon and back, and a little bit more x

Shopping List and Essential Bits

This is a list of some of the most prized possessions in our presses. These are the things we literally cannot live without and feel like we could make anything with them when we’re fully stocked. Most of these will last you for ages and they’re so handy to have to hand. You’ll see many of these being used throughout this book.

Tinned bits:

– Tinned tomatoes. You can get these for cheap as chips but sometimes paying a little extra will get you a much better-quality product. We love the Mutti and San Marzano brand ones.

– Baked beans

– Spaghetti hoops

– Mushy peas

– Sweetcorn

– Light coconut milk

– Mustard powder

– Tinned soups. These are handy to make sauces from or to add to a meal to jazz it up.

Bottles and jars:

– Passata

– Soy sauce

– Frank’s RedHot Original Sauce

– Frank’s RedHot Wings Buffalo Sauce

– Worcestershire sauce

– Dijon mustard

– Low-fat vinaigrette

– Light Caesar dressing

– Lighter than light mayo

– Peanut butter

– Sesame oil

– Honey

– Balsamic vinegar

– Reduced-sugar tomato ketchup

Stock cubes:

Stock is an everyday essential, the base for most of our sauces and soups. We prefer stock pots but cubes are just as good. Keep lots of different types – vegetable, beef, chicken and herb.

Dried bits:

– Pasta

– Rice

– Vermicelli noodles

– Egg noodles

– Sesame seeds (deadly for garnishing)

– Instant mashed potato powder

– Panko breadcrumbs

Herbs and spices:

These are the main herbs and spices we use in nearly all our dishes. We can literally make anything with these bad boys.

– Lemon pepper (available in Ireland from SuperValu, Dunnes, Asia Market, Flying Tiger and Mr Price)

– Smoked paprika

– Paprika

– Garlic powder

– Ground ginger

– Chilli powder

– Mixed herbs

– Sage

– Cumin

– Cinnamon

– Curry powder

– Chinese five spice

– Thai seven spice

– Southern fried chicken seasoning

– Sea salt

– Black pepper

– Curry sauce concentrate

– Chives

Bread and wraps:

– Wholemeal burger buns

– High-fibre wholemeal bread

– Wholemeal pitta bread