Wise - The Small Kitchen: 141 Everyday Recipes for One Or Two
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- Book:The Small Kitchen: 141 Everyday Recipes for One Or Two
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- Publisher:HarperCollins
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- Year:2013
- City:Sydney
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While most cookbooks tend to offer recipes for families of six people or more, statistics show that more and more Australians live alone, or in small households of two or three. With this in mind Sally Wise, author of bestselling books like Slow Cooker and A Year in a Bottle, has written a book which caters for the smaller household. Carrying Sallys signature of nourishing, tasty food, this is a book which tells you how to buy, cook and store food in small kitchen environment - without waste and with maximum effect.
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Snacks seem to be one of the hardest things to plan for when cooking for a small number. Snacks seem to be one of the hardest things to plan for when cooking for a small number. Toast is often the nearest thing to hand but, unless you make your own bread, its generally not very nutritious on its own. Two-minute noodles, for instance, may be an easy option, but there is little if any food value in them. Try some of the simple ideas in this section they make a quick snack take on a whole new dimension.
Makes 4 These puffs are delicious served with tomato sauce (ketchup) or in a bread roll with salad. 1 egg cup self-raising flour 1 small onion, grated 2 tablespoons milk 2 teaspoons lemon juice pinch of salt (optional) 95g tin tuna or salmon in springwater, drained cup vegetable, canola or rice bran oil Place the egg, flour, milk, lemon juice and salt in a bowl and whisk until smooth. Flake in the tuna or salmon and mix. Heat the oil in a frying pan over medium heat and drop in tablespoons of the mixture, allowing room for spreading. When bubbles form on the top of the puff, turn over and cook on the other side until golden and cooked through.
cup macaroni or similar pasta 1 cup milk 2 teaspoons cornflour mixed to a paste with 1 tablespoon cold milk 60g tasty cheese, grated 1 tablespoon grated parmesan cheese 2 teaspoons tomato sauce 2 teaspoons sweet chilli sauce teaspoon salt 1 tablespoon finely chopped parsley salt and pepper, to taste Cook the pasta according to packet directions in plenty of salted boiling water until al dente. Drain in a colander and pour hot water through. Drain again. Heat the milk in a saucepan until boiling, then whisk in the cornflour paste until thickened. Stir in the grated cheeses until melted, then mix in the sauces, salt and parsley. Add the cooked pasta, and salt and pepper if needed and mix well.
Pour into a greased casserole dish and sprinkle with grated cheese and ground paprika. Bake at 170C for 15 to 20 minutes until the cheese is bubbling and lightly browned.
These little fritters, delicious for breakfast but ideal anytime for a snack, are a good way to use up leftover mashed potatoes. 100g potatoes (such as Kennebec, Bintje), peeled and coarsely grated /3 cup plain flour teaspoon baking powder 20g melted butter teaspoon salt vegetable oil for shallow frying crispy bacon and grilled or sauted tomatoes, to serve Place the potato in a tea towel and wring out the excess liquid. Mix with the flour, baking powder, butter and salt until well combined. Heat the oil in a frying pan over medium heat. Drop tablespoonfuls of the boxty mixture into the hot oil and press with a fork to flatten slightly. Cook on one side until golden (about 4 minutes), then turn over and cook until golden brown on the other side. Drain on paper towel. Serve with bacon and grilled or sauted tomatoes.
Place the cornflakes spices, oregano and salt in the bowl of a food processor and process to fine crumbs. Alternatively, place the cornflakes in a plastic bag, seal the end, crush the cornflakes with a rolling pin and then combine with the spices and salt. Mix in the parmesan. Place the flour in a bowl, the whisked eggs in another bowl and the cornflake mixture in a third bowl. Dip each piece of chicken first in the flour, then in the egg and finally in the cornflake crumbs. Heat the oil in a frying pan over medium to high heat and cook the chicken strips for about 2 minutes on one side, then turn and cook on the other until golden and just cooked through.
Drain on paper towel. If preferred, the chicken strips can be cooked in a non-stick frying pan without the oil, or in the oven, in which case they should be sprayed with cooking oil spray before baking at 180C for 12 to 15 minutes, or until golden and cooked through. To make the spiced yoghurt, mix all the ingredients together well.
Makes 56 pancakes These can be served for breakfast or dessert and are a great quick snack any time of the day. You can use any type of fresh or frozen berry (strawberries should be chopped). My favourite is blueberries. 1 egg / cup self-raising flour cup milk small pinch of salt 5 drops of vanilla extract / cup berries of your choice cup vegetable oil / cup maple syrup, to serve plain yoghurt or ice cream, to serve Place the egg, flour, milk, salt and vanilla in a bowl and whisk until smooth. Fold in the berries do not overmix or the berries will break down and the mixture will become too liquid. Heat the oil in a frying pan over medium heat. Drop tablespoons of the mixture into the pan, allowing room for spreading.
When tiny bubbles form on the surface, turn over and cook on the other side until golden and cooked through. Serve drizzled with maple syrup and a dollop of yoghurt or ice cream.
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