great food made easy

Cooking doesn’t have to be hard work. No one knows how long you’ve spent in the kitchen. All they are thinking is if they really liked the food or not.

Having already created two cooking apps for Apple, I have now created my own blog version which simplifies otherwise complicated recipes so anyone can feel confident in cooking them. The easy recipes and the way they are written are great for teaching kids to cook too, plus it’s all designed for a basic kitchen and the ingredients are available in most supermarkets. The cost of most of these healthy recipes is, per portion, less than the price of a commercial sandwich and predominantly pescatarian, vegetarian, vegan with an anti ageing and mostly healthy bias. There is an indulgent section too because no one’s perfect and life’s too short. So you can easily pimp up your repertoire on a budget.

You’re welcome.

“Since I starting cooking Anna’s truly delicious and easy recipes, I am throwing away most of my cookbooks as I use only one or two recipes from each book, whereas I’ll happily cook all of these recipes, over and over again. It has become my favourite cookbook, and I’m always recommending it to my friends who want really delicious food without the hassle.”

– Jenny, TV producer/director and mum.

caldeirada

This smokey seafood stew is cooked all in one pot, so after you have prepped the ingredients, it’s only a matter of adding them in stages to the pot. It’s got potatoes and a delicious tomato and wine broth with saffron. I use defrosted frozen seafood for my recipe, except the mussels, which can be left out, but fresh seafood is great, obv,  and you can add any mixture of seafood you fancy. Traditionally it’s served with roasted garlic bread, or rice.

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Busaba thai calamari

This recipe is more of a review, I found it on Epicurious and it’s recipe for the Busaba Eat Thai squid which is one of their best dishes and everyone loves it so I wanted to try and make it myself. It’s really delicious and what really makes it is the sauce. It’s brilliant with Thai sticky rice and some stir fried pak-choi. The pickled peppercorns are optional if you can’t be arsed, but I love them and made a big batch to use on other recipes, like my curries. 

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karedok

This is my version of the all raw peanutty salad that comes from Indonesia, the ingredients I put in it are readily available in the supermarket, but if you can get Thai aubergines, which I couldn’t get, then you can add chunks of those too if you want it to be even more authentic, but it is delicious either way(it’s also a good fridge clearer outer using up veg from the fridge) You can serve it with rice if you want, or just on it’s own as a tasty healthy salad. 

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dark chocolate pannacotta

This recipe is a dairy free take on Black Forest gateau which is a favourite pudding of mine. It’s really silky smooth, rich and chocolatey and is great on its own or with whipped cream if you are not dairy free or with dairy free vanilla ice cream. The decorations are optional, or you can customise it with whatever you fancy like fresh berries.

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vanilla pannacotta

This dairy free recipe for pannacotta is really silky and creamy and it has the delicious flavours of lemon zest and bourbon vanilla. It’s easier to make than you think and you can make it the day before and store it in the fridge till you want to serve it. Perfect as a refreshing light pudding at the end of a heavy meal. You can serve it on its own with my cranberry sauce or with fresh berries or whatever you fancy.

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chocolate ricciarelli biscuit cakes

These chocolatey Italian biscuits are traditionally very crunchy on the outside and chewy and a bit marzipany in the middle. They are really easy to make and are gluten and dairy free. I serve them with coffee at the end of a meal instead of making a dessert, or after dessert. They are dense dark and rich and you only need a couple.

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overnight gravadlax

Gravadlax is really easy to make and much much cheaper than buying it ready made. This recipe is adapted from a recipe in Esquire Magazine that I found online.

It’s brilliant if you want the gravadlax that or the next day. Instead of putting the salmon into dry ingredients, you make a sweet brine first and place it in that and it does its job much faster, and more efficiently. I have included my favourite recipe for the dill sauce too if you fancy making that too, or it’s fine with a squeeze of lemon and it’s great on canapés with pink pickled onions, capers or on rye bread with sliced boiled eggs and any of my pickled vegetables on the blog.

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