Now that most of us are eating at home for every meal of the day, the stress might be starting to show from producing so many dishes on top of shopping, running a household and working from home as well.
Now that most of us are eating at home for every meal of the day, the stress might be starting to
show from producing so many dishes on top of shopping, running a household and working from
home as well. Even if you fancy yourself as the next MasterChef, it can still be hard to stay inspired
and energised about cooking when you're doing so much of it.
So we've come up with some ideas to help reinvigorate kitchen time – and free up some brain
space
growing-your-own, and some much, ahem, kneaded bread making!
BATCH-COOKED BASICS
Cooking up a large batch of good tomato sauce, curry sauce or stock – which you can freeze in
portions – gives you the
scratch every time. As well as helping you quickly create a host of dishes, having these three
basics will give you the mental energy to be more inventive in what you add to them, rather than
exhausted at the prospect of the empty pan. And you can do it all in the knowledge that you're
keeping your sugar and additives down.
The famous tomato sauce recipe from the New York Times –
https://cooking.nytimes.com/recipes/1015178-marcella-hazans-tomato-sauce – is one of the
simplest and tastiest you can make. And once it’s done, there are endless possibilities.
For a chilli con (or sin)
square or two of dark chocolate and a bit more garlic. Serve with a baked potato or rice, yoghurt
and optional fresh coriander. If pasta is more your thing, simply add chilli to the sauce for an
you can use the sauce on your pizza base then add your toppings of choice, or go for a delicious
slow-cooked Mediterranean stew by adding chorizo slices, courgettes and potatoes, served with
toasted bread (or use up your stale for croutons). You can also layer the sauce for a lasagne or
aubergine bake.
If you’re craving Asian flavours, making a curry sauce will give you the foundation for a variety of
exotic meals. First make a paste by mincing onion in a food processor along with fresh ginger,
garlic, one tomato and your chosen curry spice (or a Masala mix) until it binds together. Now heat
up some butter, oil or ghee in a pan and drop in some mustard seeds until they pop. Add your
paste along with tinned coconut milk and some water or stock then cook down to the required
thickness (use a ratio of one large onion per two tin volumes of liquid, and look to reduce it all
down by half in the pan). This will freeze well and can be used to make cauliflower and potato
curry, chicken curry, or for your chips! Add extra chilli, fresh coriander and lime juice for a great
basis for noodle dishes.
Finally, stock, which is extremely easy to make. Keep all your leftover chicken or beef bits and
bones in the freezer or fridge. When you’ve gathered them all, add them to a deep saucepan of
cold water along with an onion, leek, bay leaves and garlic to your taste. Simmer for at least an
hour, then add salt. Reduce down to a small volume, but don’t let it boil dry and burn, e voila! Pop it
in the freezer in portions and use it as the base for gravies, sauces, soups and stews, or for extra
flavour when cooking vegetables.
BEYOND BOLOGNESE
There’s more to pasta than a spag bol (although you do have that delicious tomato sauce you
made for that). There are many ways to serve pasta fast and fresh that deliver a comforting and
delicious dish in fifteen minutes, so forget thick sauces for a moment and think of adding some
fresh and cooked ingredients together.
Grate some garlic; chop some cherry tomatoes into quarters; add olive oil, chilli (to taste) and
rocket or watercress; toast some nuts (pine nuts are the classic, but walnuts, almonds and
pumpkins seeds – or a mix – also work well); add some bread crumbs that have been sprinkled
with olive oil. Mix all that with your cooked pasta and pronto! - you have the taste of spring on a
plate.
Or try frozen peas cooked for the last two minutes with the pasta. Drain and throw in some
julienned spinach so it wilts, then add olive oil, chilli and garlic. Sprinkle with toasted nuts and
grated parmesan or cheddar for a warm, nourishing dish.
An alternative take on that is to add green veg such as bite-sized broccoli florets, or asparagus,
into a boiling pasta pan. Drain and add the olive oil, chilli garlic, toasted nuts or seeds, toasted
breadcrumbs (both add texture and bite, as well as protein and fats from the nuts and seeds), then
grate over the cheese.
And if all you have in is oil, garlic and chilli, you’ve still got everything to make the classic Italian
comfort dish (and perhaps the ultimate fast food), pasta
generous grating of hard cheese – parmesan, pecorino or an English relative like mature cheddar
– and a big salad, and that's another meal done.
SPROUTING FOR BEGINNERS
Now is a great time to start sprouting, which is possibly something you’ve never heard of but is
rewarding and also a fun project for children.
Sprouted seeds – mostly legumes such as chickpeas, kidney beans, mung beans, soya beans or
lentils – have more protein than their
enzymes that are super nutritious and delicious. You can eat them raw in sandwiches, salads, or
just as a snack, or cook them in a stir fry to add protein and vitamins.
The websites https://sproutpeople.org/about/ and https://www.buywholefoodsonline.co.uk/seeds-
for-sprouting both give you advice on how to start, but it boils down to these rules:
soak for between eight and twelve hours, rinse well, drain, rinse well every day and within three
days they’re ready to either eat or refrigerate. Rinsing and using clean containers is important as
sprouting seeds can harbour listeria, although cooking does kill any issues with bacteria and most
people following sprouting hygiene rules have never had any problems.
Just as easy is growing micro herbs or seedlings on a paper kitchen towel which brings out the
child in everyone. Fold the towel till it fits in a low-sided dish, dampen, then sprinkle with seeds like
twice a day – do not let them dry out – and you have more fresh vitamin C and tasty additions to
salads and sandwiches.
BOREDOM-BUSTING BAKING
Bread making isn't nearly as hard as it looks. Well, getting to Paul Hollywood handshake-level
might be a challenge, but most people can produce a tasty loaf to go with soup (using your basic
batch stock), or chilli (using the batched tomato sauce), or salads.
Bread is such a satisfying thing to learn to make and you’ll find a remarkable number of YouTube
demonstrations on various types of kneading: just need to pick one that suits you! Kneading is
need to worry if you don’t like your first attempt: simply Google what the problem was and you'll
find a home-baking expert with a solution. Just enjoy the process.
For a regular
something weightier, go for one of the more exotic ancient
remember to add a little extra water as whole-wheat absorbs more than a white flour.
Even if you can't get hold of any yeast, you can still
baking soda as the raising agent. It makes a cakey style of bread which is delicious and faster to
make than
cream). Try the wonderful YouTube channel Bon Appetit: they have videos of everything from
making bread to fermenting sauerkraut: https://www.youtube.com/user/BonAppetitDotCom
COOKING WITH CHILDREN
Kids love mess, which means
ensuing chaos that will most surely come, it’s time for fun and entertainment in the kitchen.
You’ll find loads of recipes out there and a brilliant place to start is the BBC’s website:
https://www.bbcgoodfood.com/recipes/collection/kids-cooking.
As some ideas to get you started, try making:
burgers with minced beef, onion, flour and egg (you can also make vegan version replacing the
meat and egg with black beans and rice);
pizza dough (flour, yeast, salt oil) for personal pizzas to suit the tastebuds of each member of the
household;
or of course, cakes and cookies (ultimately butter, eggs and flour then whatever you fancy) for
naughty but nice treats.
Now don’t tell us that doesn’t sound like a load of manageable, tasty and healthy fun!
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