FROMPASTA

PANCAKESSTUDENT

THE ULTIMATETO

COOKBOOK

TIFFANY GOODALL

CONTENTS

REAL FASTFOOD 24

HOW TO Cook Pasta • Tomato and GarlicSauce • Magic Mushroom Sauce • Ma’sCarbonara Sauce • Basil, Garlic, Feta, Rocketand Olive Oil Spaghetti • Mushroom and Red Onion Risotto • Goat’s Cheese andRosemary Risotto • Cauliflower Cheese • HOW TO Make A Toasted Sandwich • Ham and Cheese Toasty • Banana Toasty • The T Club • The Ultimate Cheese on Toast • Ham and Cheese Omelette • SpanishOmelette • One Pot Chicken Thighs • Chicken Wrapped in Bacon

FOOD ONTHE MOVE 46

Tuna and Spring Onion Pitta • Egg Mayonnaise Sandwiches • Potato, Bacon and Spring Onion Salad • Chickpea and Red Onion Salad • Chicken and Tomato Salsa Wrap • HOW TO Make Couscous• Couscous with Red Roasted Vegetables • Moroccan CouscousSalad • Green Couscous Salad

HEALTHY DAYS FOR THE GIRLS 58

Caesar Salad • Crudité Selection with Tsatsiki • Warm Salad Niçoise• Bruschetta • Homemade Pesto • Low Calorie Vegetable Soup• Tiff’s Healthy Minestrone Soup • HOW TO Cook Noodles • Egg Noodles • Rice Noodles • Beef Noodle Stir-fry • Prawn andCoconut Stir-fry • Coconut Noodles

1BASIC KITCHENEQUIPMENT 4

STORECUPBOARDINGREDIENTS 6

FOOD HYGIENE 7

2 3

4

BREAKFASTWITH TIFFANY 8

Breakfast Smoothie • Energy Smoothie • Apricot Smoothie• Blueberry Yoghurt Smoothie • The Perfect Poached Egg• Boiled Egg and Soldiers • Scrambled Eggs on Toast • Eggy Bread with Maple Syrup • Jim’s Fried Breakfast • Fresh Fruit Salad • Porridge Mad • HOW TO CookPancakes • Ham and Cheese Pancakes • Basic SweetPancakes • Decadent Chocolate and Banana Pancakes

As a new generation of students leave home, many face the daunting prospect of cooking for themselves forthe first time. Rather than resort to a diet of expensive takeaways or anything-on-toast, Tiffany Goodall explains,step-by-step, how to cook. Written with a student budget firmly in mind, it covers key basic skills such as howto cook pasta, or bake a jacket potato and moves on to explain how to whip up delicious breakfasts, fillinglunches, proper dinners and delicious treats.

With more than 750 photographs and more than 90 double-tested recipes, From Curry To Cake makes it easyto learn to cook. It explains the things other books assume you know, and crucially, includes photographs toillustrate every step. So, if you need to know what simmering water really looks like, or how to check whetherchicken is properly cooked, you’ll find clear instructions next to some handy pictures.

The book is divided into 10 chapters, from Breakfast at Tiffany’s, to Real Fast Food, House Parties and evenTiff’s Treats. So whether you want to know how to cook a fry-up, how to turn the contents of your fridge intoa stir-fry, or need some ideas to keep your housemates fed, this is the only cookbook you need.

TIFFANY GOODALLSince graduating top of her class at the famous Ballymaloe Cookery School in County Cork, Ireland, Tiffanyhas combined writing with guest appearances on BBC Market Kitchen and audience demonstrations for Marksand Spencer. She demonstrated at the Home & Garden Show in Chester and also at Channel 4’s Taste Festivalin London and Bath.

FROM PASTATO PANCAKESTHE ULTIMATESTUDENT COOKBOOK

Quadrille Publishing LimitedAlhambra House27-31 Charing Cross RoadLondonWC2H 0LSwww.quadrille.co.uk

£9.99 Paperback978 184400 733 2

160pp 223 x 166mm38,000 words

Over 750 photographsPublication August 2009

BOYS ARE BACKIN TOWN 72

HOW TO Bake a Jacket Potato • Ham and Cheese in Their Jackets• The Classic – Jacket Potato with Beans and Cheese • Saturday Minute Steak Sandwich • Guacamole • Mexican Spicy Tomato Salsa • Hot Tacos • Quesadillas • Fajitas • Sausage and Mash Up • Mashed Potato Variations • Homemade Beef Burgers with Rustic Chips• Hot, Hot Lamb Curry

TIFF’STUESDAYS 88

HOW TO Cook Pizza • Basic Tomato Saucefor Pizza • Pizza Margarita • My Perfect Pizza• Hot and Spicy Pizza • Vegetarian PastaHeaven • Lasagne • Spaghetti Bolognaise• Garlic Bread • Shepherd’s Pie • Fish Pie• Thai Fishcakes • Tuscan Chicken Bake

WASTEDWEEKENDS 108

Perfect Roast Chicken • Gorgeous Gravy • Ingrid’s Roast Potatoes• Buttered Broccoli • Gooey Leek Gratin • Beef Stew • Chicken, Bacon and Mushroom Casserole • Lottie’s Chicken and Coconut Curry • Fragrant Vegetable Curry • HOW TO Cook Rice • ButteredBasmati with Coriander • Thai Fragrant Rice • African Brown Rice • Special Fried Rice

HOUSEPARTIES 128

Chilli Con Carne • My Ultimate Thai GreenCurry • Vodka Watermelon • CrackingCosmopolitan Cocktail • Sausages • Honeyand Mustard Chicken • Lime and Chilli PrawnKebabs • Barbecued Bananas • The UltimateHot Chocolate

TIFF’S TREATS 142

Brilliant Chocolate Brownies • Chocolate Mousse • Apple Crumble• Banana Bread • Cute Cupcakes • Oma’s Upside Down PineappleCake • Birthday Cake

INDEX 156

ACKNOWLEDGEMENTS 160

7

6

8

9

5

CONTENTS

REAL FASTFOOD 24

HOW TO Cook Pasta • Tomato and GarlicSauce • Magic Mushroom Sauce • Ma’sCarbonara Sauce • Basil, Garlic, Feta, Rocketand Olive Oil Spaghetti • Mushroom and Red Onion Risotto • Goat’s Cheese andRosemary Risotto • Cauliflower Cheese • HOW TO Make A Toasted Sandwich • Ham and Cheese Toasty • Banana Toasty • The T Club • The Ultimate Cheese on Toast • Ham and Cheese Omelette • SpanishOmelette • One Pot Chicken Thighs • Chicken Wrapped in Bacon

FOOD ONTHE MOVE 46

Tuna and Spring Onion Pitta • Egg Mayonnaise Sandwiches • Potato, Bacon and Spring Onion Salad • Chickpea and Red Onion Salad • Chicken and Tomato Salsa Wrap • HOW TO Make Couscous• Couscous with Red Roasted Vegetables • Moroccan CouscousSalad • Green Couscous Salad

HEALTHY DAYS FOR THE GIRLS 58

Caesar Salad • Crudité Selection with Tsatsiki • Warm Salad Niçoise• Bruschetta • Homemade Pesto • Low Calorie Vegetable Soup• Tiff’s Healthy Minestrone Soup • HOW TO Cook Noodles • Egg Noodles • Rice Noodles • Beef Noodle Stir-fry • Prawn andCoconut Stir-fry • Coconut Noodles

1BASIC KITCHENEQUIPMENT 4

STORECUPBOARDINGREDIENTS 6

FOOD HYGIENE 7

2 3

4

BREAKFASTWITH TIFFANY 8

Breakfast Smoothie • Energy Smoothie • Apricot Smoothie• Blueberry Yoghurt Smoothie • The Perfect Poached Egg• Boiled Egg and Soldiers • Scrambled Eggs on Toast • Eggy Bread with Maple Syrup • Jim’s Fried Breakfast • Fresh Fruit Salad • Porridge Mad • HOW TO CookPancakes • Ham and Cheese Pancakes • Basic SweetPancakes • Decadent Chocolate and Banana Pancakes

As a new generation of students leave home, many face the daunting prospect of cooking for themselves forthe first time. Rather than resort to a diet of expensive takeaways or anything-on-toast, Tiffany Goodall explains,step-by-step, how to cook. Written with a student budget firmly in mind, it covers key basic skills such as howto cook pasta, or bake a jacket potato and moves on to explain how to whip up delicious breakfasts, fillinglunches, proper dinners and delicious treats.

With more than 750 photographs and more than 90 double-tested recipes, From Curry To Cake makes it easyto learn to cook. It explains the things other books assume you know, and crucially, includes photographs toillustrate every step. So, if you need to know what simmering water really looks like, or how to check whetherchicken is properly cooked, you’ll find clear instructions next to some handy pictures.

The book is divided into 10 chapters, from Breakfast at Tiffany’s, to Real Fast Food, House Parties and evenTiff’s Treats. So whether you want to know how to cook a fry-up, how to turn the contents of your fridge intoa stir-fry, or need some ideas to keep your housemates fed, this is the only cookbook you need.

TIFFANY GOODALLSince graduating top of her class at the famous Ballymaloe Cookery School in County Cork, Ireland, Tiffanyhas combined writing with guest appearances on BBC Market Kitchen and audience demonstrations for Marksand Spencer. She demonstrated at the Home & Garden Show in Chester and also at Channel 4’s Taste Festivalin London and Bath.

FROM PASTATO PANCAKESTHE ULTIMATESTUDENT COOKBOOK

Quadrille Publishing LimitedAlhambra House27-31 Charing Cross RoadLondonWC2H 0LSwww.quadrille.co.uk

£9.99 Paperback978 184400 733 2

160pp 223 x 166mm38,000 words

Over 750 photographsPublication August 2009

2 Real Fast Food Real Fast Food 3

YOU WILL NEED:3 tablespoons olive oil

2 tomatoes, sliced

150g/5oz dried spaghetti

2 garlic cloves, peeled and

chopped finely

2 tablespoons roughly chopped

basil

110g/4oz feta cheese,

crumbled

handful of rocket or lettuce

leaves

1 Pour 1 tablespoon of the oil overthe tomatoes in an ovenproof dish.Put in the oven for 10 minutes.

Preheat theoven to 180°C/350°F/

Gas Mark 4.

BASIL, GARLIC,FETA, ROCKETAND OLIVE OILSPAGHETTI SERVES 1

I came up with this once while looking in the fridge and stuck for what tohave for dinner. Lying around in my typically untidy student fridge weresome garlic, feta cheese, rocket leaves, tomatoes and some basil, so I putit all together as a sauce with some olive oil, served it with spaghetti andwow, it’s now one of my staple and favourite dishes. The handy thingabout this dish is you can substitute ingredients for what YOU have inyour fridge. So if you have some peppers or parsley, chuck them in.Similarly Cheddar or goat’s cheese would work well instead of feta.

3 Drain the pasta and tip it backinto the pan. Add the garlic andbasil mixture.

2 Cook your pasta (see page 26). Meanwhileput the garlic and basil into a bowl, add theremaining 2 tablespoons of olive oil and mix.

4 Remove the tomatoes fromthe oven.

7 Serve scatteredwith the rocket leaves.

Eat immediately.

5 Tip the pasta intoa bowl and add thehot tomatoes. Mixwell and lots oftomato juice shouldcome out of them.

6 Add the crumbled feta cheese and season with somesalt and pepper.

Optional Extras: There isn’t really a limit with something like this. Peppers would be great, any kind of cheese, chives,coriander, canned tomatoes, chilli, bacon… Feel free to go right ahead and add whatever you like.Serving Suggestions: As you have your salad leaves on top, there is no need to mess around with a side salad, justhave a glass of wine or a beer and go for it.Leftovers: This will keep in the fridge for a day. Warm it up the following day in a saucepan set over a low-medium heat,adding another tablespoon of olive oil. I think it’s best eaten immediately though, so eat up.

2 Real Fast Food Real Fast Food 3

YOU WILL NEED:3 tablespoons olive oil

2 tomatoes, sliced

150g/5oz dried spaghetti

2 garlic cloves, peeled and

chopped finely

2 tablespoons roughly chopped

basil

110g/4oz feta cheese,

crumbled

handful of rocket or lettuce

leaves

1 Pour 1 tablespoon of the oil overthe tomatoes in an ovenproof dish.Put in the oven for 10 minutes.

Preheat theoven to 180°C/350°F/

Gas Mark 4.

BASIL, GARLIC,FETA, ROCKETAND OLIVE OILSPAGHETTI SERVES 1

I came up with this once while looking in the fridge and stuck for what tohave for dinner. Lying around in my typically untidy student fridge weresome garlic, feta cheese, rocket leaves, tomatoes and some basil, so I putit all together as a sauce with some olive oil, served it with spaghetti andwow, it’s now one of my staple and favourite dishes. The handy thingabout this dish is you can substitute ingredients for what YOU have inyour fridge. So if you have some peppers or parsley, chuck them in.Similarly Cheddar or goat’s cheese would work well instead of feta.

3 Drain the pasta and tip it backinto the pan. Add the garlic andbasil mixture.

2 Cook your pasta (see page 26). Meanwhileput the garlic and basil into a bowl, add theremaining 2 tablespoons of olive oil and mix.

4 Remove the tomatoes fromthe oven.

7 Serve scatteredwith the rocket leaves.

Eat immediately.

5 Tip the pasta intoa bowl and add thehot tomatoes. Mixwell and lots oftomato juice shouldcome out of them.

6 Add the crumbled feta cheese and season with somesalt and pepper.

Optional Extras: There isn’t really a limit with something like this. Peppers would be great, any kind of cheese, chives,coriander, canned tomatoes, chilli, bacon… Feel free to go right ahead and add whatever you like.Serving Suggestions: As you have your salad leaves on top, there is no need to mess around with a side salad, justhave a glass of wine or a beer and go for it.Leftovers: This will keep in the fridge for a day. Warm it up the following day in a saucepan set over a low-medium heat,adding another tablespoon of olive oil. I think it’s best eaten immediately though, so eat up.

4 Boys Are Back In Town Boys Are Back In Town 5

Optional Extras: Feel free to use coconut milk instead of stock here. Red chillies would also be great and give the dishsome extra colour.Serving Suggestions: Serve with some buttered basmati rice with coriander (see page 125), some naan bread and agood mango chutney.Leftovers: You can reheat the curry the following day by slowly bringing it to the boil in a pan set over a low heat.Alternatively, it can be frozen for up to 2 months.

HOT HOT LAMBCURRY SERVES 4

How brave are you? This curry is punchy and spicy, perfect for a lads’night in with a few beers. It is very spicy, so if you want to tone it downleave out the chilli flakes and use a couple of fresh green chillies instead.

YOU WILL NEED:1kg/21/4 lb lamb, diced

4 tablespoons plain yoghurt,

plus extra to serve

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 tablespoons vegetable oil

1 onion, peeled and sliced

3 garlic cloves, peeled and

chopped finely

2cm/1inch piece of root ginger,

peeled and chopped finely

6 small green chillies, such as

bird’s eye chillies

1–2 teaspoons chilli flakes

400ml/14fl oz boiling water

2 chicken stock cubes

large handful of spinach leaves

4 tablespoons coriander leaves,

chopped

7 Serve hot, hot, hot with a dollopof yoghurt to cool the flames!

6 Add the spinachand cook for another

5 minutes.

4 Add the yoghurt-marinated lamb, stir welland season with salt and pepper.

1 Mix the lamb, yogurt, turmeric andcumin together in a bowl. Put in thefridge for an hour to marinate.

2 Heat the oil in a large pan and fry theonion, garlic and ginger.

3 Add the chillies andchilli flakes and mix

around.

5 Mix up the boiling water and stock cubes,then pour over the lamb. Cook over a lowheat for 35 minutes until the lamb is tender.

4 Boys Are Back In Town Boys Are Back In Town 5

Optional Extras: Feel free to use coconut milk instead of stock here. Red chillies would also be great and give the dishsome extra colour.Serving Suggestions: Serve with some buttered basmati rice with coriander (see page 125), some naan bread and agood mango chutney.Leftovers: You can reheat the curry the following day by slowly bringing it to the boil in a pan set over a low heat.Alternatively, it can be frozen for up to 2 months.

HOT HOT LAMBCURRY SERVES 4

How brave are you? This curry is punchy and spicy, perfect for a lads’night in with a few beers. It is very spicy, so if you want to tone it downleave out the chilli flakes and use a couple of fresh green chillies instead.

YOU WILL NEED:1kg/21/4 lb lamb, diced

4 tablespoons plain yoghurt,

plus extra to serve

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 tablespoons vegetable oil

1 onion, peeled and sliced

3 garlic cloves, peeled and

chopped finely

2cm/1inch piece of root ginger,

peeled and chopped finely

6 small green chillies, such as

bird’s eye chillies

1–2 teaspoons chilli flakes

400ml/14fl oz boiling water

2 chicken stock cubes

large handful of spinach leaves

4 tablespoons coriander leaves,

chopped

7 Serve hot, hot, hot with a dollopof yoghurt to cool the flames!

6 Add the spinachand cook for another

5 minutes.

4 Add the yoghurt-marinated lamb, stir welland season with salt and pepper.

1 Mix the lamb, yogurt, turmeric andcumin together in a bowl. Put in thefridge for an hour to marinate.

2 Heat the oil in a large pan and fry theonion, garlic and ginger.

3 Add the chillies andchilli flakes and mix

around.

5 Mix up the boiling water and stock cubes,then pour over the lamb. Cook over a lowheat for 35 minutes until the lamb is tender.

Tiff’s Treats 7

2 Slowly add the flourand keep mixing.

Optional Extras: You could decorate the cake with some fresh fruit, chocolate sprinkles or sweets. There are so manybits you can buy for cake decorating, it just depends how far you want to go.Serving Suggestions: I love decorating my cake with strawberries in the summer, it looks so pretty. In the winter, go for blackberries. Maltesers are also very gorgeous.Leftovers: The cake will keep in an airtight container in the fridge for 1–2 days but not for much longer, as it will becomesoggy from the filling.

8 Sift the icing sugar over the topof the cake.

7 When the cakes are cool, spread the icing over one of the sponges. Spread theother sponge with jam and sandwich the two together.

5 Remove from the oven, setaside for 5 minutes then turn outonto a board or plate.

Happybirthday!

6 Tiff’s Treats

4 Bake in the oven for 20minutes until golden brown.

6 While the cakes cool, make the icingby beating the butter until smooth andthen mixing in the icing sugar.

YOU WILL NEED:225g/8oz butter, plus extra for

greasing

225g/8oz caster sugar

3 large eggs, beaten

225g/8oz self raising flour

Icing:150g/5oz butter

200g/6oz icing sugar

2 tablespoons of strawberry or

raspberry jam

2 tablespoons of icing sugar

The mixture will gettougher to mix as you addmore flour, but persevere

as it will eventually becomesmooth and creamy.

BIRTHDAYCAKE SERVES 6

Friends often ask me how to make a simple sponge birthday cake. This isa great recipe and very swift to whip up.

1 Beat the butterand sugar togetherin a large bowl.Then add the eggsand mix well.

Preheat the ovento 180°C/350°F/

Gas Mark 4.

This is the best bit.

Check they arecooked by inserting askewer. It’s ready if it

comes out clean.

3 Grease a pair of 22cm/81/2 inch cake tinswith butter. Divide the mixture between them.

Tiff’s Treats 7

2 Slowly add the flourand keep mixing.

Optional Extras: You could decorate the cake with some fresh fruit, chocolate sprinkles or sweets. There are so manybits you can buy for cake decorating, it just depends how far you want to go.Serving Suggestions: I love decorating my cake with strawberries in the summer, it looks so pretty. In the winter, go for blackberries. Maltesers are also very gorgeous.Leftovers: The cake will keep in an airtight container in the fridge for 1–2 days but not for much longer, as it will becomesoggy from the filling.

8 Sift the icing sugar over the topof the cake.

7 When the cakes are cool, spread the icing over one of the sponges. Spread theother sponge with jam and sandwich the two together.

5 Remove from the oven, setaside for 5 minutes then turn outonto a board or plate.

Happybirthday!

6 Tiff’s Treats

4 Bake in the oven for 20minutes until golden brown.

6 While the cakes cool, make the icingby beating the butter until smooth andthen mixing in the icing sugar.

YOU WILL NEED:225g/8oz butter, plus extra for

greasing

225g/8oz caster sugar

3 large eggs, beaten

225g/8oz self raising flour

Icing:150g/5oz butter

200g/6oz icing sugar

2 tablespoons of strawberry or

raspberry jam

2 tablespoons of icing sugar

The mixture will gettougher to mix as you addmore flour, but persevere

as it will eventually becomesmooth and creamy.

BIRTHDAYCAKE SERVES 6

Friends often ask me how to make a simple sponge birthday cake. This isa great recipe and very swift to whip up.

1 Beat the butterand sugar togetherin a large bowl.Then add the eggsand mix well.

Preheat the ovento 180°C/350°F/

Gas Mark 4.

This is the best bit.

Check they arecooked by inserting askewer. It’s ready if it

comes out clean.

3 Grease a pair of 22cm/81/2 inch cake tinswith butter. Divide the mixture between them.

Healthy Days For The Girls 8

Optional Extras: Teriyaki sauce instead of the soy sauce is truly delicious and you could use more vegetables if you want.Serving Suggestions: Serve in a big bowl with a wedge of lime and tuck in with some chopsticks.Leftovers: This stir-fry will keep in the fridge, covered, for up to 2 days. When you want to reheat it, blast it in a wok orfrying pan until it’s piping hot.

BEEF NOODLESTIR-FRY SERVES 2–4

If you go to a Chinese restaurant you’ll doubtless find a selection of chowmein dishes on the menu. It is the generic term used for a Chinese dishof stir-fried noodles. You could use chicken, vegetables or even smallprawns instead of the beef in this recipe.

4 Add thecooked rice

noodles.

2 Meanwhile, heat the oil in afrying pan, then add the chillies,ginger, garlic and green pepper.Stir-fry for 4 minutes.

5 Mix well and add the honey. Have a tasteand add some more soy sauce if you think it needs it.

1 Cook the ricenoodles

(see opposite).

3 Add the beef, lime juice and soy sauce. Fry for a couple of minutes.

YOU WILL NEED:225g/8oz rice noodles or

egg noodles

2 tablespoons olive oil

2 red chillies, deseeded and

chopped

2 tablespoons chopped ginger

2 garlic cloves, crushed

1 green pepper, deseeded and

chopped finely

3 sirloin or rump steaks, sliced

juice of 2 limes

3 tablespoons soy sauce

1 teaspoon honey

FROMPASTA

PANCAKESSTUDENT

THE ULTIMATETO

COOKBOOK

TIFFANY GOODALL