Quick Rushed off your feet and wondering how to cook a healthy and THe IllusTRaTed Q delicious meal after work? Need to impress friends for dinner, but don’t want to spend hours in the kitchen? Heather Whinney, a working mother and culinary writer, knows the challenges c T u H and is here to help. With more than 700 recipes, The Illustrated e I cook Quick Cook has all the answers. o l l u is Fantastic recipes, many ready in under 30 minutes. T R oca T More than 1,000 photographs of finished dishes, e d quick techniques, and step-by-step master recipes. kk For everyday family meals and express entertaining, here’s how to make great food—fast. time-saving tips • after-work recipes • cheap eats Discover more at www.dk.com Useful information All recipes have been tested on a gas cooktop or in a conventional electric oven. If using a convection oven, reduce the temperature by 25ºF. If in doubt about the accuracy of your oven, invest in an oven thermometer. Measurements There are many variables in cooking, from intensity of the heat to type of pan used, so certain recipes may take less time or longer. All recipes have been tested, and the cooking times given are as accurate as possible, but learn to rely on your instincts for doneness, and check as you go. • Use the measurements stated, especially when baking. • When using measuring spoons, the recipes refer to a level spoon, unless otherwise stated. • When measuring liquids, use a clear, plastic measuring cup, and take the measurement looking at it from eye level. • Never mix metric and imperial. Conversion charts Linear measUres 1⁄8in (3mm) 1in (2.5cm) 4in (10cm) 8in (20cm) 12in (30cm) 1⁄4in (5mm) 2in (5cm) 5in (12cm) 9in (23cm) 18in (46cm) 1⁄2in (1cm) 21⁄2in (6cm) 6in (15cm) 10in (25cm) 20in (50cm) 3⁄4 in (2cm) 3in (7.5cm) 7in (18cm) 11in (28cm) 24in (61cm) 30in (77cm) Weights 1⁄4 oz (10g) 3oz (85g) 9oz (250g) 1lb 10oz(750g) 41⁄2lb (2kg) 1⁄2 oz (15g) 31⁄2oz (100g) 10oz (300g) 13⁄4lb (800g) 5lb (2.25kg) 3⁄4 oz (20g) 4oz (115g) 12oz (350g) 2lb (900g) 51⁄2lb (2.5kg) scant 1oz (25g) 41⁄2oz (125g) 14oz (400g) 21⁄4lb (1kg) 6lb (2.7kg) 1oz (30g) 5oz (140g) 1lb (450g) 21⁄2lb (1.1kg) 61⁄2lb (3kg) 11⁄2oz (45g) 51⁄2oz (150g) 1lb 2oz (500g) 23⁄4lb (1.25kg) 13⁄4oz (50g) 6oz (175g) 11⁄4lb (550g) 3lb (1.35kg) 2oz (60g) 7oz (200g) 1lb 5oz (600g) 3lb 3oz (1.5kg) 21⁄2oz (75g) 8oz (225g) 11⁄2lb (675g) 4lb (1.8kg) VoLUme measUres 1 tsp 21⁄2fl oz (75ml) 8fl oz (240ml) 16fl oz (500ml) 21⁄2 pints (1.4 liters) 2 tsp 3fl oz (90ml) 9fl oz (265ml) 1 pint (600ml) 23⁄4 pints (1.5 liters) 1 tbsp (which is 31⁄2fl oz (100ml) 10fl oz (300ml) 11⁄4 pints (750ml) 3 pints (1.7 liters) equivalent to 3 tsp) 4fl oz (120ml) 12fl oz (350ml) 11⁄2 pints (900ml) 31⁄2 pints (2 liters) 2 tbsp 5fl oz (150ml) 14fl oz (400ml) 13⁄4 pints (1 liter) 51⁄4 pints (3 liters) 3 tbsp 7fl oz (200ml) 15fl oz (450ml) 2 pints (1.2 liters) 4 tbsp or 2fl oz (60ml) US_Endpapers.indd 2 08/06/2009 11:59 Quick the illustrated cook 0U0S1__0H0a1l_fTHitalelf_T.iitnled.din d d1 1 1232//50/50/92 0 0195 : 5 188:4:471 0U0S2_-000023-_0T0it3le_.Tinitdled. in d2d 2 1237//50/50/92 0 0196 : 0 117:4:227 Quick the illustrated cook Editor-in-Chief Heather Whinney 0U0S2_-000023-_0T0it3le_.Tinitdled. in d3d 3 1237//50/50/92 0 0196 : 0 117:4:237 London, new york, meLbourne, munich, and deLhi written by heather whinney Additional recipe contributors Guy mirabella kate Titford Photography william reavell, william Shaw, Jon whitaker Project Editor Laura nickoll Art Editor anne Fisher Managing Editor dawn henderson Managing Art Editor christine keilty Senior Jacket Creative nicola Powling Production Editor ben marcus US Editor rebecca warren Production Controller alice holloway CTS Sonia charbonnier Dorling Kindersley (India) Editor alicia ingty Designer neha ahuja Design Manager romi chakraborty Editorial Manager Glenda Fernandes DTP Designer Tarun Sharma DTP Coordinator balwant Singh Head of Publishing aparna Sharma First american edition, 2009 Published in the united States by dk Publishing 375 hudson Street new york, ny 10014 09 10 11 10 9 7 6 5 4 3 2 1 cd301—october 2009 copyright © 2009 dorling kindersley Ltd. all rights reserved. without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book. Published in Great britain by dorling kindersley Limited a catalog record for this book is available from the Library of congress. iSbn 978–0–7566–5577–8 dk books are available at special discounts when purchased in bulk for sales promotions, premiums, fund-raising, or educational use. For details, contact: dk Publishing Special markets, 375 hudson Street, new york, ny 10014 or [email protected]. Printed in china by Toppan discover more at www.dk.com 0U0S4_-000045-_0C0o5n_tCeonntst.einndtsd. in d4d 4 1247//50/50/92 0 0198 : 1 137:1:217 CONTENTS INTRODUCTION 6 USEFUL INFORMATION 8 RECIPE CHOOSERS 10 TECHNIQUE CHOOSER 30 EVERYDAY 32 FOOD FOR FRIENDS 282 No Cook 34 Menu Planners 284 Speedy Suppers 54 No-Fuss Finger Food and Dips 310 Everyday Chicken 100 Tapas-Style 328 10 Ways With... 122 Simple Starters 348 Faster Pasta 156 Big-Pot Gatherings 368 Pizzas, Quesadillas, and Crêpes 178 All-in-One Roasts 400 Easy Tarts and Pies 196 Barbecue 428 Get the Most from your Roast 216 No-Cook Desserts 456 Batch and Freeze 246 Freeze-Ahead Desserts 474 Store Cupboard 268 Indulgent Desserts 490 Cakes and Bakes 504 INDEX 528 ACKNOWLEDGMENTS 544 0U0S4_-000045-_0C0o5n_tCeonntst.einndtsd. in d5d 5 1247//50/50/92 0 0198 : 1 137:1:227 INTRODUCTION My obsession started many years ago—cookbooks by the side of bed, and stacked high on bulging shelves. I constantly daydreamed about the next meal, and the need to be stirring a big pot of something on the stovetop. I’m not sure if this constitutes being a “foodie” or whether it just means I am plain greedy! However, it certainly filled me with enough enthusiasm, 20 years ago, to embark upon a career in food. n o I have always enjoyed cooking from scratch. Making something to eat just seems a more I t natural process than opening a package of food that someone else has made, and waiting c u for the microwave to “ping.” That said, I have never enjoyed cooking complicated or time- d o consuming meals, so I am certainly not about to start writing about them. All my culinary r t training has come from bringing up two children and being a home economist, not a chef, n so complicated techniques and long ingredient lists are not really my thing. I love eating I at restaurants, but consider myself a home cook. If I were to describe my cooking, I would say it is “no frills.” My food is simple but hearty, and the recipes in the book reflect this. I worked for many years on women’s magazines as a food editor, which has given me precious insight into what people really want from recipes. Above all, they want simple and straightforward steps, and familiar ingredients. Confident and adventerous cooks want new ideas and inspiration, and beginners want clear and concise recipes to boost their confidence in the kitchen. This book is for the inexperienced cook to learn from, and the experienced cook to learn more from, and for both to enjoy! This book was an ambitious undertaking, as it had to be many things—practical and inspirational, simple but instructive, easy yet creative, and, most importantly, full of quick meals. It certainly delivers this, and more. It guides you effortlessly through hundreds of recipes that are easy to make, and all take 30 minutes or less of your full attention. Using familiar ingredients, it covers all the bases, from Speedy Suppers—meals you can cook when you come home from work—to All-in-One Roasts, perfect for the weekend cook. For those of us who don’t like the heat of the kitchen, the No Cook chapter has delicious flavors running through it, and for those of you who crave sugar, Cakes and Bakes and Indulgent Desserts will more than satisfy your sweet tooth. 6 0U0S6_-000067-_0I0n7tr_oIdnutrcotidounc.itniodnd. in d6d 6 1045//50/60/92 0 0198 : 1 127:4:291 The Everyday section has hundreds of recipes to feed the family, and for entertaining, there is the second section, Food for Friends. I hope you will dip in and out of chapters in both sections, and mix and match—the Recipe Choosers at the start will help you choose, as will the Menu Planners. Each chapter is full of time-saving tips and shortcuts, all of which aim to minimize stress and time in the kitchen. I n Making time to cook isn’t all about time spent in the kitchen. It’s also about shopping and t r planning. The way we shop affects the way we eat, and the secret is in the planning. This o d can simply be a scribbled note of meals for the week, and a budget in mind. u c t I have learned the art of efficient shopping over the years. Making the right choice at the I o butcher’s, farmers’ market, and supermarket all helps to ease the pressure of providing n meals from scratch every day. Buying organic vegetables and good-quality fish and meat might be expensive, but you can cancel out this extra cost by shopping seasonally, and buying cheaper (often tastier) cuts of meat. In my experience, an hour spent at the market on a Saturday morning is far more enjoyable and useful than a late night dash at the grocery store. That said, supermarket food and stored goods are invaluable for busy people, so keep your pantry well stocked at all times. You can then concentrate on buying fresh foods, which make up the main ingredients of most of the recipes in this book. If your fridge is bare, however, a well-stocked cupboard can be a lifesaver. The Store Cupboard chapter makes good use of all those packages, cans, and jars, offering meal solutions for when there simply isn’t time to shop. I hope this book becomes a trusty and reliable resource in your kitchen—one that you will turn to again and again, whether to check the quantities for a crêpe, whip up a quick supper, or revisit a favorite chocolate cake. With over 700 foolproof tried-and-tested recipes, this book is a brilliant selection of quick and easy meals that cater to any palate and any occasion. Most importantly, it’s the food that my family, friends, and I really love to eat! 7 0U0S6_-000067-_0I0n7tr_oIdnutrcotidounc.itniodnd. in d7d 7 1242//50/50/92 0 0198 : 1 128:5:514 Useful Information UsefUl InformatIon These guidelines are here to help you in the kitchen, with measurements, ingredient information, and equipment tips, and to introduce you to symbols that accompany every recipe in the book. All recipes have been tested on a gas cooktop or in a conventional electric oven. If using a convection oven, reduce the temperature by 25ºF. If in doubt about the accuracy of your oven, invest in an oven thermometer. Linear measures ⅛in (3mm) 1in (2.5cm) 4in (10cm) 8in (20cm) 12in (30cm) ¼in (5mm) 2in (5cm) 5in (12cm) 9in (23cm) 18in (46cm) ½in (1cm) 2½in (6cm) 6in (15cm) 10in (25cm) 20in (50cm) ¾in (2cm) 3in (7.5cm) 7in (18cm) 11in (28cm) 24in (61cm) o 30in (77cm) f n i Weights l u ¼oz (10g) 3oz (85g) 9oz (250g) 1lb 10oz (750g) 4½lb (2kg) f e ½oz (15g) 3½oz (100g) 10oz (300g) 1¾lb (800g) 5lb (2.25kg) s u ¾oz (20g) 4oz (115g) 12oz (350g) 2lb (900g) 5½lb (2.5kg) scant 1oz (25g) 4½oz (125g) 14oz (400g) 2¼lb (1kg) 6lb (2.7kg) 1oz (30g) 5oz (140g) 1lb (450g) 2½lb (1.1kg) 6½lb (3kg) 1½oz (45g) 5½oz (150g) 1lb 2oz (500g) 2¾lb (1.25kg) 1¾oz (50g) 6oz (175g) 1¼lb (550g) 3lb (1.35kg) 2oz (60g) 7oz (200g) 1lb 5oz (600g) 3lb 3oz (1.5kg) 2½oz (75g) 8oz (225g) 1½lb (675g) 4lb (1.8kg) Volume measures 1 tsp 2½fl oz (75ml) 8fl oz (240ml) 16fl oz (500ml) 2½ pints (1.4 litres) 2 tsp 3fl oz (90ml) 8fl oz (250ml) 1 pint (600ml) 2¾ pints (1.5 litres) 1 tbsp (which is 3½fl oz (100ml) 10fl oz (300ml) 1¼ pints (750ml) 3 pints (1.7 litres) equivalent to 3 tsp) 4fl oz (120ml) 12fl oz (360ml) 1½ pints (900ml) 3½ pints (2 litres) 2 tbsp 5fl oz (150ml) 14fl oz (400ml) 1¾ pints (1 litre) 5¼ pints (3 litres) 3 tbsp 7fl oz (200ml) 15fl oz (450ml) 2 pints (1.2 litres) 4 tbsp or 2fl oz (60ml) Oven temperatures 250°F (130°C) 375°F (190°C) 250°F—very cool oven 275°F (140°C) 400°F (200°C) 275°F–300°F—very low oven 300° F (150°C) 425°F (220°C) 325°F—low oven 325°F (160°C) 450°F (230°C) 350°F–375°F—moderate oven 350°F (180°C) 475°F (240°C) 400°F–425°F—hot oven 450°F–475°F—very hot oven 8 0U0S8_-000089-_0U0s9e_fUuls_eInfufol_.Iinndfod. in d8d 8 1247//50/50/92 0 0198 : 1 127:5:233