Murdoch Books - Cooking for One
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- Book:Cooking for One
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- Publisher:Murdoch Books
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- Year:2011
- Rating:4 / 5
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This welcome addition to the series follows the same winning formula, with all recipes triple-tested and each one accompanied by a photograph. If youre eating alone, you dont need to miss out on imaginative, easy-to-make meals. Here is a wealth of everyday options, with tips on freezing and storage. The recipes are straightforward, use readily available ingredients and are ideal for our busy lifestyles. Build a kitchen library with this series of save-the-day volumes. Heres a neat package, a chic design, a range of cooking options and a big dollop of value all rolled into one.
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Croque-madame Makes 1 sandwich 2 eggs 1 tablespoon milk 3 teaspoons butter, softened 2 slices good-quality white bread teaspoon dijon mustard 2 slices gruyre cheese 1 slice leg ham 1 teaspoon vegetable oil Crack 1 egg into a wide, shallow bowl, add milk and beat lightly. Season with salt and freshly ground black pepper. Using half the butter, butter the bread and then spread with dijon mustard. Place a slice of cheese on top of one bread slice, add a slice of ham and the remaining slice of cheese. Top with the second bread slice. Heat vegetable oil and the remaining butter in a large non-stick frying pan (skillet) over medium heat.
While the butter is melting, dip the sandwich into the egg and milk mixture, coating the bread on both sides. When the butter is sizzling but not browning, add the sandwich and cook for 1 minutes on one side, pressing down firmly with a spatula. Turn over, cook the other side, then move the sandwich to the side of the pan. The bread should be lightly golden. Gently break the remaining egg into the pan and fry until it is cooked to your liking.
French toast with crispy prosciutto Serves 1 1 tablespoon thickened cream or milk 1 egg 2 teaspoons caster (superfine) sugar pinch of cinnamon 2 thick slices bread, cut in half diagonally 30 g (1 oz) butter 1 teaspoon olive oil 2-3 slices prosciutto Combine the cream, egg, sugar and the cinnamon in a wide, shallow bowl.
French toast with crispy prosciutto Serves 1 1 tablespoon thickened cream or milk 1 egg 2 teaspoons caster (superfine) sugar pinch of cinnamon 2 thick slices bread, cut in half diagonally 30 g (1 oz) butter 1 teaspoon olive oil 2-3 slices prosciutto Combine the cream, egg, sugar and the cinnamon in a wide, shallow bowl.
Soak bread in the egg mixture, a slice at a time, shaking off any excess. Melt the butter in a large frying pan (skillet). When sizzling, add slices of bread in a single layer and cook until golden brown on both sides. Keep warm. Heat the olive oil in the same frying pan (skillet), then add prosciutto and fry until crisp. Remove and drain on paper towels.
Place prosciutto on top of the French toast and serve.
Fried eggs and tomatoes on spring onion potato cakes Serves 1 Spring onion potato cakes 150 g (5 oz) potatoes, peeled and roughly chopped 1 egg yolk 30 g (1 oz/ cup) grated cheddar cheese 1 spring onion (scallion), trimmed and finely chopped 1 tablespoon finely chopped flat-leaf (Italian) parsley 1 tablespoon plain (all-purpose) flour 1 tablespoon olive oil 3 teaspoons olive oil, extra 1 garlic clove, sliced 1 roma (plum) tomato, halved lengthways butter, for frying 1 egg Boil potatoes in a saucepan of salted water until tender. Drain, then return potatoes to the pan over low heat to evaporate off any moisture. Remove the pan from the heat and mash the potatoes. Stir in the egg yolk, cheese, spring onions and parsley and season well. Form into 2 patty shapes.
Cover and chill for 30 minutes. Tip flour onto a plate and lightly coat patties with it. Heat the olive oil in a medium frying pan (skillet) over medium heat. Fry patties for 45 minutes on both sides until golden brown. Keep warm until needed. Meanwhile, in a separate small non-stick frying pan, heat 2 teaspoons of olive oil over a low heat.
Add the garlic and fry 2 minutes. Add tomato cut-side down and fry for 6-8 minutes, turning once during cooking. Remove from the pan and keep warm. Add the remaining teaspoon of oil to the small pan and a little butter. When butter is sizzling, break egg into pan and cook for 1 minute. Turn off the heat and leave to stand for 1 minute.
Serve the egg on top of the spring onion potato cakes and tomato.
Eggs benedict Serves 1 2 eggs and 1 egg yolk, straight from the fridge 2 slices prosciutto 1 English muffin, split 50 g (2 oz) butter 2 teaspoons lemon juice Heat grill (broiler). Put a medium frying pan (skillet) full of water over high heat. When water is bubbling, turn the heat down to a simmer. Crack an egg into a cup and slip the egg into the water. It should begin to turn opaque as it hits the water.
Repeat with the other egg, keeping the two separated. Turn heat down; leave the eggs for 3 minutes. Put the prosciutto on a baking tray, place it under the grill for 2 minutes, then turn it over and cook the other side. Toast the muffin under the grill or in a toaster. Put the egg yolk into a small blender, put the lid on and leave the top hole open. Melt the butter in a small pan.
Start blender and pour in the butter in a steady stream through the top hole. The egg yolk should thicken straight away to make a thick sauce. Add the lemon juice and season the hollandaise with salt and black pepper. Put muffin halves on a plate and put a slice of prosciutto on each. Lift each egg out of the water, drain and place on top of the prosciutto. Spoon a little hollandaise over each egg.
Note: Store any leftover hollandaise in a small bowl, cover with plastic wrap and refrigerate for up to 2 days. Shop-bought ready-made hollandaise can be used, if preferred. If you dont have a small blender, put the yolk in a small bowl and gradually whisk in the butter.
Grilled field mushrooms with garlic and chilli Serves 1 2 medium field mushrooms 2 teaspoons butter, softened 1 small garlic clove, crushed small red chilli, seeded and finely chopped 1 tablespoon finely chopped parsley 1 thick slice ciabatta tomato chutney or relish crme frache, to serve Turn on the grill (broiler) and cover rack with a piece of foil so any juices stay with the mushrooms as they cook. Gently pull the stalks out of the mushrooms and peel off the skin. Combine the butter, garlic, chilli and parsley and spread over insides of the mushrooms.
Make sure butter is quite soft so it spreads easily. Season well. Grill under a medium heat for about 8 minutes they need to be cooked right through. Test the centre with the point of a knife if you are not sure. Toast the bread, spread some tomato chutney or relish on it, then top with the mushrooms.
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