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This collection of over 75 simple and delicious recipes is perfect for students, anyone moving out of home for the first time, or just wanting to take their cooking skills to the next level. Whether you're a student, moving into your first flat, or just wanting to improve your cooking skills, this is the only cookbook you'll need to create simple, quick and reliable recipes. This cookbook includes over 75 timeless classics, the majority of which can be made within an hour. Recipes include: • Sausage rolls • Chilli con carne • One pan roast dinner • Ratatouille • Shepherd's pie • Cheesecake • Jam tarts • Apple, blueberry and cinnamon muffins The Independent Cook is an easy-to-follow guide, which covers all the basic techniques you need to know to set you up for life. The recipes are tasty and straightforward, with QR codes linking to videos of key techniques, which will walk you through how to separate an egg, knead dough or halve and stone an avocado. Whether it's a weeknight dinner or hosting a dinner party for your friends, this book has got you covered.
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In memory of
my Mum, who was an inspirational lady, lived life to the full and was a great cookandmy Dad, who loved food and to whom I promised I would write a cookbook one day.
Introduction
Using the Recipes
Before Starting to Cook
Basic Store Cupboard
Equipment Lists
SOUPS
Carrot & Coriander Soup
Tomato Soup
Minestrone Soup
Pea & Mint Soup
Gazpacho
SNACKS & SIDES
Guacamole
Tzatziki
Hummus
Salsa
Sausage Rolls
Cheese Straws
Cornish Pasties
Samosas
Naan Bread
Bread Rolls
Spring Rolls
Summer Rolls – Vietnamese Style
Sushi – Maki Rolls
Couscous Salad
Vegetables in a Cheese Sauce
MAIN MEALS
Burgers
Curry – Indian Style
Chicken – Thai Style
Chilli con Carne
Shepherd’s Pie
Spaghetti Bolognese
Stuffed Peppers
Fajitas
Fish & Chips
Kebabs
Noodle Stir Fry
One Pan Roast Dinner
Fish Cakes
Paella
Pizza
Quiche
Spicy Rice
Ratatouille
Tagliatelle with a Pesto Sauce
Risotto
Summer Noodle Salad
Pasta Salad
Summer Platter
Toad in the Hole
DESSERTS
Lemon Meringue Pie
Fruit Crumble
Apple Strudel
Cheesecake
Bakewell Tart
Crème Brûlée
Fruit Tarts
Pineapple Upside Down Cake
Pancakes
BAKING
Shortbread Biscuits
Vanilla & Almond Biscuits
Carrot Cake
Brownies
Almond Cake
Apple, Blueberry & Cinnamon Muffins
Ginger Biscuits
Banana Bread
Jam Tarts
Chocolate Chip Cookies
Oat & Ginger Cookies
Flapjacks
Scones
Iced Biscuits
Sponge Cake
Chocolate Cake
BASICS
Salad Dressing/Vinaigrette
Tomato Sauce
White Sauce (Béchamel)
Mashed Potato
Rough Puff Pastry
Shortcrust Pastry
Butter Icing
QR codes
Glossary
Index
Conversion charts
Acknowledgements
The Independent Cook is comprised of fail-safe recipes that hundreds of people have tested over the years. All of them can be prepared, cooked (and most of the washing up done) within one hour.
I have been a Food Technology teacher for over 30 years, and this book is the result of collating, refining and perfecting recipes. I’ve wanted to write a cookbook ever since I left my first teaching stint to raise a family, but didn’t have the time to kickstart things until COVID hit in 2020. Despite that, I had been subconsciously working on the book for many years prior to actually sitting down and starting to type – through teaching, learning practically and helping my own children with their kitchen adventures. In doing the latter, I have also learned first-hand what is really useful to have in terms of basic equipment, so I have made a list in case you are just starting your cooking journey. The list of essential equipment (see here) includes everything you will need if you want to be able to make every recipe in the book. I’ve also included a list of optional extra equipment needed for some recipes (although there is usually an alternative), a glossary of terms at the back of the book (see here) and a conversion chart for temperatures and measurements. I also wanted to ensure that the book has a clear photo for each dish – personally, I like to know what I am aiming for when cooking from a recipe book!
During a break in lockdown, I met up with Christine Bradshaw, who very kindly offered to take the photos for the book. At first it was difficult because of COVID – at the start I would drop food off on her doorstep wearing a face mask and then go home to discuss everything over Zoom. There was so much to consider that I had never given any thought to before: props, lighting, mood, texture, background, surfaces… The list goes on. Thankfully, when restrictions were lifted, we were able to meet up in person and the conversations became easier and more familiar. We talked about how to accomplish each photo and then borrowed fabric, dishes, cutlery and lots more from various people to achieve our goal. Seeing the finished photographs each time gave me enormous gratification, and kept the book going as we progressed.
I have been an avid cook ever since I was a young girl. One of my earliest memories of cooking is helping my Nan and Grandad to prepare and serve home-grown produce. I used to sit and string, chop and blanch runner beans in their garden during the height of the season, then portion them out and put them into the freezer. My Nan would also bottle jars and jars of excess tomatoes, and their love of gardening and maximising their produce has certainly been passed down to me. I have a relatively small garden, but I thoroughly enjoy the satisfaction of growing something from seed and being able to incorporate it into my cooking using the final product.
I made my first 3-tiered wedding cake at the age of 13, started cooking a meal once a week on a budget for myself and my Mum, and then went to catering college to complete a diploma in Hotel and Catering Management. After that, I completed a work placement at the Savoy in the pastry section (the carrot cake on here is an adapted recipe that I used there), before travelling around Australia, working in the restaurant industry either as a chef or front of house. I subsequently returned to England to complete a 4-year BEd Hons degree in teaching Technology (Food, Textiles and Design Technology). Since then, I have taught mainly Food and Textiles.
I have always been passionate about food and have been lucky enough to visit many fantastic restaurants around the world (and some not so lovely!), collecting inspiration and ideas along the way. I hope that, for you, The Independent Cook sparks your own journey with food.
Sarah x
At the top of each recipe, there will be a combination of various symbols (outlined below). These should hopefully make it easier to work out which recipe is best for you, for example with the equipment you have, at a quick glance.
Basic equipment list This is what is required if you want to make every recipe in the book!
Extra equipment A list on each recipe will flag any extra equipment required, if necessary. This usually refers to a gadget that will make life easier, but often there is an alternative.
Quantity Each recipe will tell you how many people it will serve or the number it makes, if individual items such as cookies. This is an average and will depend on your portioning.
QR codes Some recipes contain a QR code linking to a video. These videos are straightforward demonstrations of how to do an element of the recipe. For easy reference, there is a list of all the QR codes on pages 182–183.
Freezing quantities are relatively small for most recipes as most people need to cook on a budget, although you can double up most recipes and freeze half. There will be a symbol at the top of the recipe which will tell you if it is suitable for freezing. If it is, it can be frozen for up to 3 months (or up to 1 month if containing meat or fish) as a general rule. When reheating, only reheat once and make sure it is piping hot.
Vegetarian Most recipes that contain meat can be made vegetarian with meat substitutes.
Oil If the recipe says oil, then sunflower or vegetable oil is best to use here. Olive oil would be too strong a flavour to use for these recipes. This is usually for greasing a tin or baking tray.
Serving suggestions These are included with most of the recipes to give you an idea of how to serve each dish. Often this will include ingredients that are not in the main recipe, such as condiments. These optional serving suggestions can be found highlighted in a coloured circle and are just there to provide some inspiration – you can serve the dishes however you like!
Tips Most of the recipes include a tip which can be found at the bottom of the recipe. This is there to give you options for adaptations with ingredients or equipment, guidance with certain methods, or healthier alternatives (for example).
• Wash your hands
• Put your apron on
• If you have long hair, tie it back
• Read the recipe all the way through
• Check you have all the ingredients and equipment
Before you begin cooking any recipe, it is always good practice to follow a few strict guidelines, in order to keep you and anyone you might be cooking for safe and avoid food poisoning.
You should always wash your hands thoroughly with warm, soapy water before handling any ingredients. It is also a good idea to put an apron on, to keep harmful bacteria from your clothes getting onto food as well as to keep your clothes clean while you work. If your hair is long, tie it back so that you don’t end up with any unwanted ‘extra ingredients’ in your dish. It is also safer as it will prevent it catching fire or getting tangled in machinery!
Always have a high level of food hygiene standards: make sure that you wash your hands after touching any raw meat, fish and eggs, and do the same with any equipment that it touches (such as knives or chopping boards). While teaching, I always use the paint analogy with my students – I pretend the raw meat or fish is covered in red paint that spreads to whatever it comes into contact with. This helps visualise how potentially harmful bacteria can do the same.
Remember to cover/wrap everything that’s placed in the fridge and keep raw meat and raw fish at the bottom of the fridge to prevent cross contamination.
You should also make sure to wash any vegetables you are going to be using before you prepare them.
Baking parchment (or greaseproof paper)
Cling film (plastic wrap)
J-cloth (dish cloth)
Muffin cases
Olive oil/vegetable oil
Oven gloves (oven mitts)
Pepper
Plain (all-purpose) flour
Salt
Sugar
Tea towel (dish towel)
• Baking tray
• Cake tin (20cm/8 inch round)
• Can opener
• Chopping board
• Fish slice (flipper)
• Fork (metal)
• Frying pan
• Grater
• Kettle
• Knife – bread/serrated
• Knife – butter
• Knife – large (chopping)
• Knife – small (paring)
• Measuring jug (in millilitres/fl oz)
• Measuring spoon set
• Mixing bowl
• Muffin tin
• Mug
• Pastry brush
• Peeler
• Rectangular roasting tin (about 26cm x 20cm x 4cm/ 10½ x 8 x 1½ inch)
• Rectangular roasting tin (about 34cm x 24cm x 4cm/ 13½ x 9½ x 1½ inch)
• Rolling pin
• Saucepan – large, with lid
• Saucepan – small
• Scales
• Scissors
• Sieve/Colander
• Spatula
• Spoons in various sizes
• Tongs
• Whisk (balloon or electric hand mixer)
• Wire rack/cooling rack
• Wooden spoon
For some recipes you may need some of the following equipment – if so, it will be clearly marked at the top of the recipe. Alternatives are in italics.
• Lemon squeezer (you can use your hand and squeeze over a bowl)
• Hand stick blender
• Electric hand whisk
• Food processor
• Garlic crusher (or chop it finely on a board)
• Tongs (two forks will do)
• Skewers (for Kebabs, on here)
• Wok (a large frying pan can be used instead)
• Potato masher (a fork can be used instead but it won’t be quite as smooth as with a masher)
• Ovenproof dish (or use a small rectangular roasting tin, for example for Shepherd’s Pie on here, or Fruit Crumble on here)
• Loaf tin (about 20 x 10 x 6cm/8 x 4 x 2½ inch)
• Round biscuit cutters (or you can cut shapes out with a knife)
• Palette knife (a fish slice or butter knife will do)
• Sushi rolling mat (or use a sheet of foil covered in cling film/ plastic wrap)
• 4-hole Yorkshire pudding tray (for Toad in the Hole on here – a small roasting tin can be used instead)
Serves 4
Suitable for freezing
Hand stick blender
Saucepan with lid
HOW TO:
MAKING CROUTONS
INGREDIENTS
1 small onion
1 tablespoon olive oil
1 teaspoon cumin seeds or ground cumin
Pinch of chilli flakes or chilli powder
6 medium carrots (650g/1lb 7oz)
2 teaspoons sugar
700ml (24fl oz) vegetable/chicken stock
½ bunch of coriander (cilantro)
Salt and pepper
4 tablespoons crème fraîche (optional)
For the croutons (optional)
2 slices bread
1 tablespoon oil
METHOD
1 Peel and chop the onion into small pieces.
2 Put the oil into a saucepan on a medium heat and add the onion, frying and stirring it until it softens (this will take about 3 minutes).
3 Add the cumin and the chilli and cook for 30 seconds.
4 Peel and chop the carrots into rough pieces. Add the carrots, sugar and stock to the saucepan and bring it to the boil. Once boiling, turn down to a low heat and simmer with the saucepan lid on for 15 minutes, or until the carrot is very soft, then remove from the heat.
5 Add the coriander and, using a hand stick blender, carefully (as it will be very hot) blend the soup until smooth. Add a splash of water if it is too thick.
6 Add salt and pepper to taste.
7 Swirl the crème fraîche through the soup with a spoon, if using.
8 If making croutons, cut the bread into 1cm (½ inch) cubes. Heat the oil in a frying pan on a high heat, add the bread cubes and fry them, turning them constantly, until golden and crispy.
9 Serve with the croutons, if using, or wholemeal crusty bread rolls.
Photographed with croutons and a sprinkling of coriander
Serves 4
Suitable for freezing
Hand stick blender
HOW TO:
SKINNING TOMATOES
INGREDIENTS
1kg (2lb 2oz) tomatoes (plum tomatoes work well)
2 tablespoons oil
1 onion
1 carrot
1 celery stalk
2 tablespoons tomato purée (tomato paste)
1 vegetable/chicken stock cube dissolved in 500ml (17fl oz) boiling water
20g (¾oz) fresh basil leaves (optional)
Salt and pepper
4 tablespoons single (light) cream, to serve (optional)
To make cream of tomato soup, pour the soup into bowls and stir through the cream, or drizzle the cream on the top of each bowl.
METHOD
1 Carefully make a cross on the base of the tomatoes, just cutting through the skin with a sharp knife. Place them in a mixing bowl and cover with boiling water for 1 minute. You should see the skin starting to peel away from the tomatoes (if it doesn’t, leave them for another minute). Drain the water using a sieve or colander and carefully peel the tomatoes, discarding the skins. Chop the tomatoes into quarters.
2 Put the oil in a large saucepan. Peel and chop the onion and carrot into small pieces. Chop the celery into small pieces and add them to the saucepan.
3 Fry the vegetables on a medium heat for 3–5 minutes until they start to soften.
4 Add the tomatoes, tomato purée and stock and bring to the boil. Once boiling, turn down the heat and simmer for 20 minutes with the lid on.
5 Take off the heat and add the basil, if using. With a hand stick blender, carefully (as it will be very hot) blend the soup until it is smooth.
6 Season to taste with salt and pepper.
You can spice this up with a pinch of chilli powder.
Photographed with a drizzle of cream
Serves 4
Suitable for freezing
Saucepan with lid
Serve with grated Parmesan or Cheddar cheese on top.
INGREDIENTS
1 large carrot
1 small onion
2 sticks celery
1 potato
1 garlic clove
1 tablespoon oil
1 tablespoon tomato purée (tomato paste)
1 vegetable stock cube dissolved in 400ml (14fl oz) boiling water
200g (7oz) canned chopped tomatoes
1 teaspoon dried oregano (optional)
70g (2½oz) small pasta (I recommend conchigliette/small shells)
50g (1¾oz) green beans
Salt and pepper
4 teaspoons grated Parmesan or Cheddar cheese
METHOD
1 Prepare the carrots, onion, celery and potato by peeling and chopping them into even-sized pieces – approximately 2cm (¾ inch) chunks or slices – as you will see them in the soup. Finely chop or crush the garlic clove.
2 Heat the oil in a saucepan on a medium heat and add the chopped vegetables. Cook for 5 minutes until they have softened slightly, stirring occasionally.
3 Stir in the tomato purée, stock, tomatoes and oregano. Bring the soup to the boil, then lower the heat and simmer with the lid on for 5 minutes.
4 Add the pasta and stir in. Cook the soup for a further 5 minutes.
5 Wash the green beans and cut the ends off, then cut into 2cm (¾ inch) long pieces. Add the beans and stir in. Cook for a final 5 minutes.
6 Season to taste with salt and pepper.
You can add other vegetables and white beans to this soup and leave out any vegetables that you don’t like.
Photographed with a topping of grated Parmesan cheese
Serves 2
Suitable for freezing
Hand stick blender
Pour the soup into bowls and swirl through the crème fraîche, if using. You can also garnish with pea shoots and mint leaves.
INGREDIENTS
1 large potato
700ml (24fl oz) stock (can be made with a stock cube and boiling water)
1 garlic clove
4 spring onions (scallions)
300g (10½oz) frozen peas
3 stalks fresh mint
Salt and pepper
2 tablespoons crème fraîche (optional)
Pea shoots and mint leaves, to garnish (optional)
METHOD
1 Peel the potato and chop into very small pieces, then put them into a saucepan with the stock.
2 Peel and chop or crush the garlic and add it to the pan.
3
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