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 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 recipes is, per portion, less than the price of a commercial sandwich and predominantly pescatarian, vegetarian and vegan. So you can pimp up your repertoire on a budget.
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.
I went to the Georgia O’Keeffe exhibition at the Tate last year which was great but I am fascinated by her lifestyle more than I am by her paintings. I would love to go to her house Ghost Ranch in Mexico and I pore through the book I have about it. I love her style, aesthetic and of course her kitchen and larder. A few weeks ago some friends took me to an amazing book shop in Piccadilly called Assouline, and there I got a cookbook with her favourite recipes in it called Dinner with Georgia O’Keeffe. It’s a lovely book with great pictures and lots of recipes that she cooked at Ghost Ranch. I feel theres something that brings you closer to people through recipes. You can almost feel them there with you. So I thought I’d share my favourites from that book with you, because it’s evocative of her history and lifestyle. Apparently she kept a stack of cookbooks as bedside reading. A woman after my own heart.
1lb of small potatoes quartered
1 tablespoon of butter (I used olive oil)
1 medium onion finely chopped
2 tablespoons of chopped coriander (cilantro) leaves plus more for garnish
1 ½teaspoons of salt
1 teaspoon of turmeric
One pinch of chilli powder (optional)
1 teaspoon of garam masala
3 tablespoons of freshly squeezed lemon juice
1 teaspoon of maple syrup or sugar which is my own addition
This risotto was put on Twitter by David Beckham when he cooked it for his family. I looked at the pictures of him proudly cooking it, and I checked out the ingredients and worked out it was a risotto Milanese. I have recreated it so you can try a bit of the Beckham. It’s a really rich, creamy risotto that would work well with a crisp lettuce salad dressed with my vinaigrette to counterbalance the richness of the risotto which would be a delicious dinner for two on a date night.
Serves 3 as a starter or 2 as a main meal.
1 cup of risotto rice
½ medium onion finely chopped
200ml of white wine
500ml of hot stock, David used beef stock, I used chicken (Knorr stock pots are fantastic) or you can use vegetable stock
4 fresh sage leaves, or a pinch of dried sage
Saffron, a big pinch
1 ½ cloves garlic very finely chopped
50g Parmesan grated
A small bunch of parsley
Fries are one of the best things in life. And these fries only take about five minutes to fry. They are healthier because they are fried in coconut oil, which doesn’t become toxic at high temperatures. I use mild coconut oil which has no taste or smell, so you get a proper chip flavour. You can use olive oil too and it’s still healthier than damaged fats, it’s really up to you, they will still taste fab. I usually serve mine with Maldon sea salt, but they are also perfect as a snack or with salads and as garnish on top of curries, tartines, in sandwiches or with whatever you fancy. My favourite kind of food.
1-2 large potatoes per person
Mild coconut oil
Maldon sea salt
Kale crisps are really crunchy and really tasty. My friend Amanda has been making these for years and I said I would do a version for her. Everyone is mad about Kale. I love peas, but kale is a another delicious superfood that’s incredibly popular. I bake mine in coconut oil because coconut oil doesn’t become toxic when heated, unlike other oils. These kale chips are delicious as a low carb, high fibre snack that’s packed with vitamins and minerals. They are also perfect sprinkled on salads and other savoury dishes as a healthy garnish. I added truffle salt to mine to give them a bit more va va voom. Garlic salt will add a stronger flavour too as would a grating of Parmesan.
Makes about the equivalent of a very large packet of crisps.
1 bunch of kale
1 tablespoon of coconut oil
1 teaspoon of salt ( you can use garlic or truffle salt for extra flavour)
Beans make a smoother paler paste than chick peas, and I sometimes like that. I know versions of humus are everywhere. And bean humus can be served as an alternative to hummus and is a great healthy store cupboard standby. It’s also perfect if you are dairy free and want an alternative to butter that is healthy. They are now saying that margarines and damaged fats are really bad for you, so things like hummus are a much better and tasty alternative. I like to serve it with bread drizzled in a little olive oil, see my scorched bread recipe in the index, and dry fried in a frying pan till it’s got a slightly overdone crunchy chargrilled flavour with a nice thick layer of the bean humus and with salad and pine nuts on top. Its great with roast veg on it too or its fab with crudités or tortilla chips as a dip.
1 400g can of beans (I use cannelli beans)
Juice of half a lemon
1 garlic clove
¼ cup tahini
¼ cup olive oil
½ teaspoon of maple syrup (optional)
Salt and pepper to taste
A handful of toasted pine nuts
Beans on toast with a fried or poached egg is up there as a great tasting breakfast or light meal. I have taken a traditional Italian recipe that ramps up the taste and textures and added my own tweaks, but mainly a poached egg, which you can leave out if you want the vegan version it’s still delicious.
4 thin slices of sourdough bread
1 tablespoon of olive oil
1 peeled garlic clove
1 tablespoon of olive oil
1 small red onion very finely sliced
A large handful of small tomatoes quartered
A tablespoon of finely chopped parsley
1 x 400g tin of cannellini beans drained and rinsed
These onions are roasted until they are caramelised and sitting in an unctuous balsamic syrupy sauce. This recipe pays tribute to the humble onion as a vegetable in its own right. They are fab with a roast dinner or as a side dish and they are also great at room temperature along side salads and bread. But apart from being delicious, studies have shown that rosemary has amazing anti ageing properties, ten percent of the population in the town of Acciaroli in Italy are over 100 years and scientists are putting it down to the rosemary in their diet and scientific studies have also shows that rosemary helps maintain and improve brain function and memory. So I’m adding Rosemary to my diet whenever I can, which is easy as I love the taste and smell.
4-5 largish red onions
A couple tablespoons of olive oil
A couple tablespoons of balsamic vinegar
A tablespoon of maple syrup
A sprig of fresh rosemary
Salt and pepper