Two amazingly delicious ingredients full of protein and healthy fats: avocado and hard boiled eggs. Need I say more?
Did you know it’s possible to make a creamy shake with not a single drop of milk–or any other dairy product? This shake from Jenni Fleetwood’s 20 Minute Cookbook includes just 3 ingredients: cashews, superfine sugar, and ground cinnamon–perfect for vegans, people with dairy allergies, and people like my boyfriend and I who struggle to use up milk before it goes bad. It may be a while before I make this one as cashews, even in bits, are expensive, but I’m looking forward to trying it as soon as I can find them on sale.
Yield: serves 4-6
Prep time: 5 minutes
Total time: 5 minutes, plus chilling
This picture doesn’t actually go with the recipe, but it looks the most like the picture in the original cookbook.
3 1/2 cups (400 g/14 ounces) blanched, unsalted cashews (you’ll be blending them, so buy them in pieces; don’t bother getting the more expensive whole cashews).
generous 1 cup (225 g, 8 ounces) of superfine sugar, also called caster sugar
1/4 teaspoon (1.5 ml) ground cinnamon
For a smoother drink, make this the night before, let it stand in the fridge overnight, and strain before serving. You can stir in a little water if the mixture seems too thick.
1. Boil water.
2. Finely grind the cashew nuts in a food processor. Add sugar and cinnamon and grind again to make a smooth nut paste.
3. With the motor still running, gradually pour in 3 3/4 cups (900 ml/1 1/2 pints) boiilng water, until the drink becomes smooth and frothy. Scrape down the mixture occasionally, as needed.
4. Pour the mixture into a container, cover, and chill. (It doesn’t say how long to chill it, so I’ll probably put it in for a short time, perhaps half an hour, and check it to see if it has the sort of texture I want). Stir well before serving. Best served in tall glasses, with a couple of ice cubes on the bottom.
You know what obvious recipe I’ve never thought of trying?
Above: The food of the gods.
All you do is take a tablespoon of nutella and a cup of milk, whisk them together in a pot, and bring them to a simmer on the stove. Then serve in your favorite mug with whipped cream, and marshmallows if you like them. How have I never thought of this before?
Jenna of Eat Live Run, I love you. ❤ In an entirely non-creepy, platonic way, of course.
My mother has a huge collection of cookbooks, and these days I look through them almost every time I see her. Cooking with Just Four Ingredients caught my eye immediately, and yielded this Greek egg-lemon soup. I’m excited to try it–especially as it takes only about 10 minutes to make.
This picture doesn’t actually correspond to this particular recipe (it’s from here), but it’s a pretty representative picture of an Avgolemono soup without pieces of chicken in it.
Yield: Serves 4-6
Total time: About 10 minutes
- 7 1/2 cups chicken stock (when recipes say chicken stock, I use good-quality canned chicken broth).
- 1/2 cup orzo pasta or other small shapes
- 3 eggs
- juice of 1 large lemon
- Pour chicken broth in large pan & bring to boil
- Add orzo or other small pasta & cook for 5 mins, or according to packet instructions
- In a separate bowl, beat eggs until frothy, then add lemon juice and cold water to them.
- Slowly stir a ladleful of hot chicken broth into the egg mixture, then add one or two more.
- Remove pan from heat, pour in egg mixture and stir well. Season to taste with salt & black pepper & serve immediately. (No, I’m not sure what’s up with the confusing back-and-forth between the pan on the stove and the bowl with the eggs. I’m guessing these steps help the ingredients mix better, avoid curdling, or both).
- Do NOT let the soup boil once egg, lemon juice and stock mix has been added, or it will curdle.
This recipe, from Jenni Fleetwood’s 20 Minute Cookbook, was the first recipe I ever made myself, along with crispy skillet potatoes fried in olive oil. Small pieces of chicken become crisp and fragrant with shallot, garlic, lemon juice, paprika, and parsley. The recipe is perfect for beginning cooks as it includes only 7 ingredients, most of them common, and takes only 6-8 minutes to prepare.
Prep time: 3 minutes
Cooking time: 3-5 minutes
Yield: Serves 2-4
- 2 skinless chicken breast filets
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped
- 1 tsp paprika
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Salt and ground black pepper
- To garnish: fresh flat leaf parsley
- To serve: lemon wedges\
- Remove the little filet from the back of each breast portion. If the meat still looks fatter than a finger bat it with a rolling pin to make it thinner. Slice meat into thin strips.
- Heat oil in large frying pan. Stir-fry chicken with shallot, garlic and paprika over high heat for 3 mins or until cooked through.
- Add lemon juice and parsley; season with salt and pepper to taste. Garnish with flat leaf parsley and serve hot with lemon wedges.