Milly’s Real Food: 100+ easy and delicious recipes to comfort, restore and put a smile on your face Nicola Millbank MILLY’S REAL FOOD is all about going back to basics and creating tasty classics from scratch with a modern twist, making food a pleasure; both the ritual of cooking and the joy of eating. Recipes that embrace sustainable and accessible ingredients, easy methods and a refreshingly fad-free approach to home cooking.With 100 recipes including Saffron and Prosecco baked mussels, Rioja and Jerk Lamb shanks and Death by Chocolate Peanut Butter Cake, Milly is an advocate of using fresh produce, eating a varied diet and having fun with food.From a rising star on the foodie scene, MILLY’S REAL FOOD is the kind of cookbook that makes you excited to get in the kitchen and has the corner of every page turned down. COPYRIGHT (#ulink_9ba69a72-bf1d-56ac-a50c-8ec696d65aad) HQ, an imprint of HarperCollinsPublishers, 1 London Bridge Street, London, SE1 9GF www.harpercollins.co.uk (http://www.harpercollins.co.uk) First published by HQ, an imprint of HarperCollinsPublishers 2017 Text © Nicola Millbank 2017 Nicola Millbank asserts the moral right to be identified as the author of this work A catalogue record of this book is available from the British Library Ebook Edition © MARCH 2017 ISBN: 9780008215057 Version: 2017-03-31 Design: HQ | Louise McGrory Editor: HQ | Rachel Kenny Production: Milly Cookbook Ltd. Photography: Susanna Blåvarg Food stylist: Sara Assum Hultberg with Nicola Millbank Props stylist: Susanna Blåvarg with Nicola Millbank Clothing and jewellery: Missoma: Image 1, Title Page. Image 4, Introduction. Image 20, Mains. Images 17 and 18, Puddings and Sweet Treats. Image 1, Sides, Snacks and Sauces. Whistles: Image 12, Brunch. COS: Front Cover. Image 1, Stockholm Markets and Restaurants. Cyberjammies: Image 8, Brunch. Astley Clarke: Image 19, Puddings and Sweet Treats. Make-up: Katie Nixon Hair: Kieron Lavine Recipe testing: Sara Assum Hultberg Thank you also to Anthropology: Image 2, Fridge, Freezer and Cupboard Essentials All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers. HarperCollinsPublishers has made every reasonable effort to ensure that any picture content and written content in this ebook has been included or removed in accordance with the contractual and technological constraints in operation at the time of publication. DEDICATION (#ulink_6c073e71-88b8-5dbb-876f-6a7bdf614275) For my Grandad, Walter, who at the ripe old age of 101 taught me that “a little bit of what you fancy does you good.” CONTENTS: Cover (#u88b0c34b-b7be-5c89-9a95-6e9299a1c5b5) Title Page (#uda454ae6-6582-5075-a7fb-e64afa608605) Copyright (#ulink_bdc39091-332a-532f-8760-330b0bd916e6) Dedication (#ulink_8cbd38eb-ef4a-54ba-a612-6716c681facb) Introduction (#ulink_7d4a0793-0647-5bf6-aae7-c24ea9406b7d) Fridge, Freezer and Cupboard Essentials (#ulink_8e2183d1-6662-52ba-9a4c-5a02bd612263) Brunch Brunch Juices and Smoothies Milly Green Juice Apple, Orange, Carrot and Ginger Juice Pink Lemonade Pineapple, Cucumber and Mint Juice Chocolate Peanut Butter Smoothie Banana, Date and Cinnamon Smoothie Mixed Berry, Almond and Yoghurt Smoothie Courgette, Asparagus and Feta Egg White Frittata Greek Baked Eggs Cashew, Cranberry and Coconut Granola Cinnamon Hazelnut Milk Light Banana Pancakes with Orange Drizzle Berry and Granola Frozen Yoghurt Lollies Mum’s Toasted Lemon Drizzle Agave Bread Halloumi, Prosciutto and Smashed Avocado Sarnie with Mustard Maple Syrup Dip Hot Smoked Salmon, Watercress and Dill Potato Cakes SweetCorn Fritters, with Bacon and a Quick Tomato Chutney Girls’ Brunch Light Bites Light Bites Roasted Tomato and Pepper Soup with Kale and Pistachio Pesto Spicy Asian Chicken Wings Clams with Pancetta and Cider Chicken, Leek and Ginger Potstickers Rainbow Salad Rolls with Tangy Peanut Dip Halloumi Fries with Soured Cream, Honey and Pomegranate Pan-Fried Gnudi with a Creamy Gorgonzola Sauce Cauliflower “Rice” Smoked Salmon Sushi Rolls Paprika Hummus with Baked Wholewheat Crisps Chilled Cucumber and Coconut Soup Filo Pissaladière with Sweet Onions, Anchovies and Olives Grilled Peach, Prosciutto and Gorgonzola Salad with Frosted Walnuts Bang Bang Chicken Salad Mushroom, Ricotta and Thyme Filo Quiche Sticky Calamari with Ginger and Coriander Beetroot Salmon Gravadlax with Pickled Cucumber Chargrilled Prawns with Lemon and Chilli Stilton, Pear and Caramelised Onion Tarts Pork, Cranberry and Sage Sausage Rolls Milly’s Munchies 3 Ways: Panko Salmon and Cream Cheese Bites with Dill and Mustard Mayo Molten Sausage Balls with Hot Sauce Mayo Mozzarella Stuffed Arancini with Tomato Sauce Canapés Mains Mains Flourless Pizza — however you like it Sweet Potato Gnocchi with Garlic, Chilli and Rocket Pan-Fried Sea Bass Fillets with Burnt Butter and Caper Sauce Harissa Lamb Meatballs with Bulgur Wheat, Mint and Yoghurt Roast Chicken, Leek and Barley Risotto with the Best Gravy One-Pot Spelt Spaghetti Fried Chicken Thighs with Homemade Sweet Chilli Jam The Ultimate Mac and Cheese Mike’s Paella Lemon and Prosciutto Fettuccini Coq au Vin Pie Jerk and Rioja Lamb Shanks with Rice and Peas Asian Beef Lettuce Cups Sicilian Mackerel with Capers, Pine Nuts and Sultanas Aubergine Lasagne Sweet and Sticky Pork Ribs Salmon and Brown Rice Patties with Watercress and Lime Soured Cream Moroccan Shepherd’s Pie Slow-Cooked Oxtail Ragu with Parmesan Mash and Gremolata Oil One-Pot Sticky Sausage and Three-Bean Cassoulet Chicken Katsu Curry Burgers with Pickled Asian Slaw Creamy Saffron and Prosecco Mussels Honey Garlic Shredded Beef and Brown Rice Bowls Couscous-Crusted Chicken with Chunky Puttanesca Baked Cod with Prosciutto and Rustic Pea and Mint Mash Prawn, Chorizo and Beetroot Barley Risotto Pea and Pecorino Risotto with Pangrattato Courgette and Parmesan Orzotto with Crispy Spinach Balls Courgette and Chickpea Burgers with Whipped Feta and Pickled Cucumber American-Style Banquet Puddings and Sweet Treats Puddings and Sweet Treats Raspberry and Rose Jelly Cheesecake Peach and Thyme Filo Tarte Tatin Death by Chocolate and Peanut Butter Brownie Cake Frozen Chocolate Banana Lollies Lemon and Raspberry Vicky Sponge Portuguese Almond Cake Pimm’s, Cointreau and Raspberry Jellies Rose-Shaped Apple Tarts with Walnut Crust Biscotti, Honey-Baked Figs and Cheese No-Fuss Chocolate Pizza Amaretto Chocolate Truffles Cinnamon and Chai Tea Poached Pears Nan’s Lemon Mousse with Toasted Coconut Mojito Frozen Yoghurt Lavender and Honey Cupcakes Oreo Cupcakes Afternoon Tea Sides, Snacks and Sauces Sides, Snacks and Sauces Kale and Pistachio Pesto Dill and Walnut Pesto Homemade Butter 3 Ways Sundried Tomato and Parmesan Butter Dill, Lemon and Parsley Butter Cinnamon-Sugar and Orange Rind Butter Tangy Peanut Dip Sweet Chilli Jam Radish and Red Onion Pickle Rose Petal Rosemary and Garlic Potatoes “Cherry Bakewell” Bites Shredded Sprout and Pomegranate Salad Honeyed Dijon Green Beans with Toasted Almonds “Chocolate Brownie” Bites Sriracha and Lime Baked Corn Buffalo Roasted Chickpeas Sweet Miso-Baked Aubergine Shaved Apple and Fennel Salad with Apple Cider Vinaigrette Chai Spice and Sea Salt Popcorn Homemade Fruit Gums Lemon, Lime and Thyme Curd Homemade Chocolate Spread Summer Picnic Dog Biscuits Apple and Cheddar Bites My Instagram Faves @millycookbook London Street Food and Markets Stockholm Markets and Restaurants Shooting the Book in Stockholm List of Searchable Items About the Publisher INTRODUCTION (#ulink_1d1699b2-6809-574a-bd65-5f47042fb603) So, here we are. If you’re after a no-nonsense approach to home cooking, with a sprinkle of delicious recipes, a dash of reality and a ladle of EAT CARBS AND BE HAPPY, then this is your kind of book. But before we go any further, a little bit about me. I’m an actress by trade, but I’m also a devoted foodie. And by that I mean I spend most of my spare time thinking up new recipes, writing about food, and dreaming about what I’m going to eat next. I live in London with my fiancé Mike and my miniature Dachshund Darcey, and in summer 2015 I set up a website, Milly Cookbook, to document my life in food. I had no idea then that my passion project would become a second all-consuming full-time job! I don’t do elimination diets. I do, however, eat just about everything, so don’t be surprised if you see chicken wings or sweet potato gnocchi in here. My mantra is quite simple: Eat everything in moderation. So in this book you’ll find recipes that embrace all ingredients and food groups from pancakes to paella, salads to sticky ribs. Unless you’ve had your head in the sand, I’m sure you’ve heard of the “clean eating” trend that’s been sweeping the nation. If that’s your gig, then cool. As you were. But that’s not my thing. My primary issue with the term “clean eating” is that it insinuates that unless you follow a sugarfree, alcohol-free (God forbid), gluten-free lifestyle, you are eating dirty. Eating a bowl of courgetti instead of spaghetti is about as appealing to me as eating a sponge. I do not get a kick out of that. And don’t get me started with the raw-avocado-matchaquinoa brownies … just have a brownie and enjoy it! The worst thing for me, perhaps, is the term “guilt-free”. In the early days, I toyed with this tagline, but it soon became very apparent that there was something fundamentally wrong with it and I asked myself the question, “Why do we need guilt-free alternatives?” This surely perpetuates the notion that we have something to feel guilty about. Why should we feel guilty for eating food that we enjoy? Why have we abandoned staples such as bread and pasta? “Enough of the self-persecuting, self-diagnosing and demonising food groups,” I thought. “It’s time to enjoy our food again.” Not an easy ideal to stick to when you’re in my line of work, I’ll admit. I’m privy to the pressures that are put on women (and men for that matter) to fit the narrow definition of what the media think a woman (or man) should look like. Although I love what I do, I can become impatient and frustrated with the industry. It’s very fickle; judging people on their looks and not their talent. It could be very demoralising in the early days, but I quickly learnt that you have to grow a thick skin and just power through. It’s important to be yourself and not succumb to the pressures put on everyone to look a certain way. I really look up to the women who defy these rules; who’ve turned their backs and called people out on it. They’re the women who’ve made history. Now, I know what some of you are thinking – an actress woke up one day, decided she wanted to do a book and so had an entire team of people writing it for her with her name slapped on the front, right? Wrong. Blood, sweat and tears have been poured into making this book, not only because I’m an utter control freak and wanted to be involved in every part of it, but because I was given the chance. My publisher took the rather brave step of handing over the creative reins, allowing me complete control over the photography, the food styling, the props – the whole look and feel of the book! And I think we’ve created something rather wonderful. I did a lot of research online before I stumbled upon a photographer – Susanna – whose work I loved, and I fired off an email with no expectations whatsoever. I was stunned when she emailed back to say she was available, and she wanted to work with me! Next I found a beautiful and talented food stylist – Sara – and a team of fabulous hair and makeup artists and, we then shot the book in Stockholm, Sweden, returning to my distant Scandinavian roots to take inspiration from the colour schemes, the laidback attitude, effortlessly cool interiors and food. All of the recipes are mine: I’ve created them, tested them, tweaked them and now I want to share them with you. I’ve learnt so much already and I hope this is just the beginning of my food journey. Growing up, I always sat down to dinner with my family. No matter what anyone was doing we always made it back to the table. The kitchen was the hub of our home; we cooked, we laughed, we cried, we ate and drank and caught up on the day’s events together. Mealtimes equating togetherness is such an important mentality to have. Because of this I always associate food with family, talking and laughing – positivity. Snacking and eating on the go makes food become fuel. I’m very much a person who lives to eat and doesn’t eat to live; it’s such an important part of my life. Home cooking is, after all, what we all do. We survive on it every day. It is something we all have in common. And this is why I want to celebrate the home cook again, dedicate my time to making real food and always aim for lagom (a Swedish term meaning “just the right amount”). When I moved to London aged 18, I started to try lots of new food from all over the world – from Japan to France via Portugal. My cooking, however, wasn’t quite so cosmopolitan. Shepherd’s Pie, stir-fries and tray bakes were pretty much all I could cook and I quickly tired of the beige monotony. Something had to change. Cooking became my hobby; I experimented with flavours, learnt a few of the basics and began curating dishes, many of which have made it into this book. I’m not a chef – I never have been and I’ve never tried to be. (And, for the record, I have appalling knife skills and I’m not afraid to admit it.) What I am, is passionate about home cooking, mixing flavours and experimenting with recipes that can be enjoyed with friends and family. Creating something that makes us happy and brings us all together. So I wanted to create a book with recipes that were a fitting testament to that philosophy, using accessible and affordable ingredients – no weekly pay cheques spent at health food shops on coconut oil and spirulina. It’s all about fresh, easy to find and reasonably priced produce, the best of British grub cooked to perfection and embracing Scandinavian, European, Mediterranean, Asian and Middle Eastern cuisines. I also wanted to create a book that the generations of female cooks and chefs before me would be proud of. It’s these ladies who have blazed a trail, and who have given me the courage to stand confidently by my values regarding what we eat, how we eat, and our relationship with food. This is my way of saying thank you to them. Above all, Milly’s Real Food is a little bit of everything; how I like to eat at home and what I cook my friends and family. As my hero of a grandfather, Walter, would say: “A little bit of what you fancy does you good.” Let’s get cooking some Real Food. P.S. Share your recipe photos, favourite foodie haunts, meal ideas, and real food tips, tricks and hacks with me on Instagram @millycookbook or Twitter @MillyCookbook, with the hashtag #MillysRealFood (#ulink_27219810-0820-5da1-8612-778bc999ff5d) WHAT TO KEEP IN YOUR FRIDGE WHAT TO KEEP IN YOUR CUPBOARD WHAT TO KEEP IN YOUR CUPBOARD Конец ознакомительного фрагмента. Текст предоставлен ООО «ЛитРес». Прочитайте эту книгу целиком, купив полную легальную версию (https://www.litres.ru/nicola-millbank/milly-s-real-food-100-easy-and-delicious-recipes-to-comfor/) на ЛитРес. Безопасно оплатить книгу можно банковской картой Visa, MasterCard, Maestro, со счета мобильного телефона, с платежного терминала, в салоне МТС или Связной, через PayPal, WebMoney, Яндекс.Деньги, QIWI Кошелек, бонусными картами или другим удобным Вам способом.