Quinn - Cook fast, eat well: 5 ingredients, 10 minutes, 160 recipes

BASICS

Oil (olive and vegetable)

Sea salt (flakes and fine)

Black peppercorns

Sugar (soft light brown, superfine, and muscovado)

Butter

Bread (country and baguette)

Eggs

Good-quality bouillon cubes/bouillon powder or liquid stock

Nuts and seeds

Spices (smoked paprika, cumin, chili flakes, cayenne pepper)

Dried fruit

Noodles (fresh and dried)

Fresh pasta

Couscous

FRESH

Garlic

Herbs

Lemons/limes

Scallions

Chiles

Tomatoes

DAIRY

Greek-style yogurt

Crme frache

Cream

Cream cheese

Cheese (parmesan, feta, mozzarella, cheddar, goat, halloumi, mascarpone)

FISH

Smoked fish (salmon and mackerel)

MEAT

Bacon

CANS AND JARS

Pulses (chickpeas, lentils, and beans)

Fish (tuna, anchovies, and sardines)

Vegetables in oil (sundried tomatoes, grilled eggplant, bell peppers, and artichokes

Capers

Olives

OTHERS

Flour tortillas

Popcorn

Ready-to-eat (precooked) grains, such as quinoa, farro, or a mixture

Chocolate spread

PASTES, SAUCES AND DIPS

Curry paste

Pesto

Tomato sauce

Hummus

Chili sauce (Tabasco, Sriracha, and sweet chili)

Harissa paste

Soy sauce

Mustard

Mayonnaise

FROZEN

Fruit

Vegetables

plates to share & light bites

SWEET SPICED pumpkin SEEDS

makes 1 cup (4 oz/130 g) / preparation : 5 minutes + 5 minutes cooling equipment : bowl, heavy frying pan, 1 sheet parchment paper

Combine all the ingredients in the bowl and stir. Heat 1 teaspoon vegetable oil in the frying pan and add the seed mixture. Cook, stirring constantly, for 12 minutes, or until the sugar has caramelized and the pumpkin seeds start to pop. Spread out on the parchment paper and allow to cool.

PARMESAN popcorn

serves 4 as a snack / preparation : 5 minutes equipment : cheese grater, small pan, large heavy lidded pan

Finely grate the parmesan. Melt the butter in the small pan. Pour the corn into the large pan and add 1 tablespoon vegetable oil. Stir to coat, then cover.

Set over mediumhigh heat. When the first kernel of corn pops, remove the pan from the heat for 1 minute, covered, then return to the heat. Frequently shake the pan as the corn pops. When the popping slows downafter about 2 minutesremove from the heat and leave for 1 minute with the lid on. Add the parmesan, butter, and fine sea salt to taste, stirring well to coat. Serve warm.

kale CHIPS

serves 4 as a snack / preparation : 10 minutes + 5 minutes cooling equipment : large and small bowl, baking sheet lined with parchment paper

Preheat the oven to 350F (180C). Remove any large stalks from the kale and break into bite-sized pieces if the leaves are large. Place in the bowl, add 1 tablespoon olive oil, and toss with your hands to coat.

Combine the sugar, paprika, and teaspoon sea salt in a small bowl. Add bit by bit to the kale, tossing well as you go. Spread out on the baking sheet and bake for 5 minutes, or until crisp and starting to brown at the edges. Let the kale cool and crisp up for 5 minutes before serving.