Quinn - Dish It Up: Fresh, healthy food youll love to cook and share

NOT JUST A GOOD TEACHER TO ME - MUM SHOWING HOW ITS DONE.

DAD AND ME ON PAS BOAT

This book is for Mum and Dad.

Theyre the ones who allowed me to become the person I am today to dream, explore, cook, eat, play and live life to the fullest. If it wasnt for them, I wouldnt have had the balance and world-view needed to tell my story through food.

Thank you.

CONTENTS

INTRODUCTION

Finally we are here. You and I are together and about to cook!

Making this book has been a real process and a massive learning curve for me but I can assure you the results are amazing. Im excited that people are going to be making my food and hopefully theyre going to love it and tell me all about it (thats why Ive included all the links to my social media please share what you think). But what Im most excited about is the fact that I get to share some of my best food memories with you my stories and photos, places I have travelled and the special people who have influenced and made an impact on my life in one way or another.

For me, food is all about evoking different feelings, memories and creating nostalgia. This book is full of the recipes I love and the food I enjoy sharing with my friends and family. Most of the dishes are simple to create and all have fresh, punchy flavours. Some of the recipes Ive included have bonus material, hints and tips that take you behind-the-scenes on my shoot and give you some pointers on cooking your favourite recipes from the book.

Give a few of these recipes a go and create some memories of your own, and remember:

LIVE LIFE, EAT WELL, TRAVEL FAR

PREPARATION TIME: 5 MINUTES (PLUS 30 MINUTES RESTING TIME)

COOKING TIME: 1520 MINUTES

MAKES: 12

BALI-STYLE PANCAKES WITH BANANA, COCONUT AND HONEY

If youve been to Bali youll know these classic crepe-like pancakes often served with banana in the centre, a little honey, some fresh coconut and a kick of lime juice. Feel free to fill your pancakes with whatever fillings you like or enjoy them as is.

225 g (8 oz/1 cups) plain (all-purpose) flour

3 free-range eggs

200 ml (7 fl oz) milk

125 ml (4 fl oz/ cup) water

60 g (2 oz) butter, melted, plus extra for cooking

6 large bananas, sliced on the diagonal

fresh coconut, shaved

honey, for drizzling

3 limes (or lemons), cut into wedges, to serve

Sift the flour into a large bowl and make a well in the centre. In a jug, whisk together the eggs, milk and water. Slowly add the mixed wet ingredients to the flour, combining with a fork until you have a smooth batter. Strain through a fine sieve. Stir in the melted butter, then cover the batter and set aside for 30 minutes.

Heat a 16 cm (6 inch) crepe pan or large flat-based frying pan over medium heat and grease with a little butter. Pour 2 tablespoons of the batter into the hot pan, tilting the pan so you cover the base with a nice thin layer of batter. Cook for about 1 minute or until golden on the underside, then flip (with some flair) and cook for another 2030 seconds. Slide the pancake onto a plate. Wipe the pan clean with paper towel and repeat, using a little more butter and batter to make 12 pancakes. Stack the pancakes in a pile to keep them warm.

Take the warm pancakes, place a few slices of the banana in the centre of each pancake and roll them up. Sprinkle with the shaved coconut and drizzle with the honey. Squeeze a little lime (or lemon) juice over the pancakes and serve immediately with extra lime (or lemon) wedges.

PREPARATION TIME: 5 MINUTES

COOKING TIME: 10 MINUTES

SERVES: 4

CREAMY GARLIC MUSHROOMS

This is one of my favourite breakfasts in the whole world. Its a little naughty with the butter and cream but perfect for every now and then. You can be as adventurous as you like with your mushroom selection here; grab whatever varieties your greengrocer has on offer. Pine mushrooms are perfect if you can find them. If youre using enoki or other very delicate mushrooms, add them right at the last minute they only take seconds to cook.

40 g (1 oz) unsalted butter, plus extra if needed

2 garlic cloves, thinly sliced

4 thyme sprigs, leaves picked

400 g (14 oz) mixed mushrooms, sliced or torn (try varieties like button, wood ear, king brown, enoki, oyster, shiitake, chestnut, shimeji, Swiss brown, pine)

sea salt and freshly ground black pepper

150 ml (5 fl oz) thickened (whipping) cream

cup flat-leaf (Italian) parsley leaves, coarsely chopped

zest of lemon

good-quality sourdough bread, thickly sliced and toasted, to serve

Heat a large heavy-based frying pan over medium heat. Add the butter and when it begins to sizzle, add the garlic, thyme and mushrooms. Saut for about 4 minutes or until the mushrooms begin to soften and colour slightly. If the mushrooms soak up all the butter, add a little more. Season with a good pinch of sea salt and freshly ground black pepper, then stir in the cream and most of the parsley.

When the cream has just begun to boil, reduce the heat to low and simmer for 1 minute or until the cream has reduced slightly. Remove the pan from the heat, stir in the lemon zest and the remaining parsley and serve over the toasted sourdough.

PREPARATION TIME: 15 MINUTES

COOKING TIME: 10 MINUTES

SERVES: 4

RUSTIC CHORIZO BREKKY

This breakfast is inspired by Jamie Oliver, a bloke who I think a lot of men around the world look to for advice in the kitchen. Ive loved making this ever since I saw him whip up chorizo for breakfast. Rustic is the aim here, so chop everything quite roughly. You could also add a couple of . This is simple, fast, tasty and has a bit of flair Watch your eyebrows.