[PDF | 26,86 Mb] Carticica practica – august 2016 – Download Magazine


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    simple cocktail recipes, how to lose weight, barbecue brisket, birthday cake designs, chocolat, tropical drinks, home brew beer, green tea powder, coffee names, cabbage soup diet, food & wine, wine cork, italian meals, fish recipes, pasta alfredo, frozen pizza, ghee rice, gulab jamun recipe, vegetarian fish, italian gelato,
    INTRODUCING…

    BRUNCH MOB

    The Crispiest Sweet Potato Rösti With Poached Eggs & Guac [★]

    Zingy Vegan Black Bean & Avocado Burritos [VG]

    Chorizo Shak Attack

    The Ultimate Pancakes (4 Ways)

    Caponata Frittata [V]

    Lebanese Halloumi Eggs [V]

    The Ultimate Hungover Sandwich

    Squidgy Carbonara Crumpets

    Green Baked Eggs [V]

    Bad Boy Bacon Baked Beans on Toast

    FRESH MOB

    The Ultimate Halloumi, Butternut Squash & Tahini Salad [V] [★]

    Mexican-style Stuffed Sweet Potatoes [V] [★]

    Chicken Pho-Mo

    Thai Minute Steak Salad

    Asian Courgette Ribbon & Chicken Salad [★]

    Sweet Potato, Feta & Avocado Quinoa Salad [V]

    Griddled Tofu Buddha Bowl with Peanut Sauce [VG]

    Lamb Kofta Couscous Salad with Tzatziki

    Ginger Steamed Salmon with Wild Rice

    Chicken Panzanella

    SPEEDY MOB

    The Freshest Thai Pork Larb [★]

    Healthy Chicken Gyros [★]

    Prawn, Chorizo & Basil Linguine

    Super Quick Vietnamese Spring Rolls with a Peanut Dipping Sauce

    Vegan Caribbean Salad [VG]

    Speedy Pesto Gnocchi [V]

    10-Minute Peanut Butter Dan Dan Noodles [V]

    20-Minute Red Thai Chicken Curry

    Griddled Squid Puttanesca with Giant Couscous

    Tom Kha Gai

    FUSS-FREE MOB

    Chicken Fajita Pilaf

    Crispy Chicken & Chorizo Traybake [★]

    One-Pot Veggie Tagine [V]

    Rich One-Pan Mushroom Orzo Risotto [V]

    One-Pan Sunday Roast

    Uncle Andy’s Bean, Pepper & Chorizo Stew [★]

    Vegan Aromatic Cauliflower Dhansak [VG]

    Fish & Fennel Stew

    Chocolate Chilli Con Carne

    Za’atar Chicken & New Potato Bake with Tzatziki

    FLASHY MOB

    Spinach, Ricotta & Butternut Squash Lasagne [V] [★]

    The Almighty Mob Chicken Pie [★]

    Balsamic-Glazed Spaghetti Meatballs

    Smokey Parmigiana [V]

    South Indian-Style Coconut Fish Curry

    Veggie Curry Flatbread Wraps [V]

    Beer-Braised Pork Belly Tacos [★]

    The Freshest, Easiest, Greenest Risotto [V]

    Vegan Teriyaki Tofu Burgers [VG]

    Showstopper Crunchy Spanakopita [V]

    FAKEAWAY MOB

    Crunchy Vegan Aubergine Katsu [VG]

    Homemade Doner Kebab with Tzatziki & Pickled Onions [★]

    The Cheekiest Peri Peri Chicken [★]

    Mob’s Mighty Meatball Marinara Sub [★]

    The Ultimate Falafel Pittas [VG] [★]

    Fiery Jerk Chicken, Rice & Peas

    Butternut Mac & Cheese [V]

    The Buffest Butter Chicken

    Lemongrass, Honey & Ginger Chicken Banh Mi

    Crispy Sesame & Orange Beef Stir Fry

    INDEX

    THANK YOU

    INTRODUCING…

    What’s up MOB! Welcome to the first MOB Kitchen book, jammed full of big cheap meals packed with vibrant flavours, using the freshest ingredients with delicious results. Having provided the online space that was so desperately needed by students and young professionals, we are now bringing this into the real world. This book is the ultimate affordable cooking bible – you’re gonna absolutely love it!

    I have always adored food. It is the first thing I think about when I wake up, and the last thing I think about before I go to sleep. When I was much younger, I would often cook dinner for my brothers and my parents. I loved whacking a bunch of fresh ingredients in a bowl and creating a really simple, delicious salad. I would always try out different pasta sauces or experiment with the Sunday roast while singing along to my favourite Van Morrison tunes.

    When I moved into my first house with my four best mates at university, I relished the opportunity to cook in my own kitchen. However, I quickly saw that this enthusiasm was not shared by my friends. The boys, Paddy and Chester, would cook bacon sarnies and pesto pasta five nights a week. The rest of the time they would buy a ready-made soup from the local shop. I didn’t get it. I didn’t understand why they lacked the confidence in the kitchen to cook a proper meal.

    Something needed to be done. I wanted to prove that you didn’t have to be rich or talented to cook a healthy, delicious meal. So I started to write a blog with a series of recipes that would feed us all for under a tenner. In my final year at university, I filmed 20 of the recipes to share online. I came up with the name MOB Kitchen and launched the channel in August 2016.

    So, what exactly is MOB Kitchen? When I was at university, young people weren’t cooking. The phrases ‘I can’t be bothered’ or ‘It’s too expensive’ were commonplace in the student kitchen. Across the social media sites on which we spent all of our time, there were no relevant or accessible videos showing us that cooking healthy, delicious food is easy, fun and affordable. We needed a site to show us that by using simple, everyday ingredients in the right way, we could cook for our housemates, colleagues and friends without any fuss. Before MOB Kitchen, this simply did not exist. With real prices, real food, real imperfections and real music, MOB Kitchen provided the answer. MOB Kitchen is a movement away from the take-away, away from processed food, and back into the kitchen. Thousands of students, young professionals and families across the country cook the recipes every week, which is why it is time to present to you the first MOB Kitchen cookbook.

    How is the book different? Well, firstly, we have a unique approach to our budgeting and pricing. All we assume is that you have salt, pepper and olive oil in your kitchen. As a student I hated it when recipes assumed I had certain things in my kitchen. In reality, all I had in my cupboards was some old electricity bills and lots of mouldy apples. MOB Kitchen does not assume you have the odd dusting of cumin on one shelf and the perfect number of bay leaves on another. Most people shop day-to-day, thinking only one or two meals in advance. So, for every recipe in this book, all we expect is that you have these three kitchen staples. Nothing more. So call up your friends, pick whichever recipe you would like to cook and get on it.

    I have split the book into six chapters, starting with Brunch MOB, which brings fresh, unique recipes to the breakfast game. You’ll no longer be limited to scrambled eggs and baked beans – these recipes are mind blowing. Second up is Fresh MOB, full of simple salads, soups and some banging veggie feasts bursting with flavour. Numero three is Speedy MOB. All the recipes take 30 minutes or less, no skill is needed and they’re perfect for lunches or quick suppers. Next we have Fuss-free MOB. At uni it was such a pain washing up loads of dishes after a big dinner, so ALL of these recipes are one-dish wonders. Easy as 1, 2, 3. The fifth chapter is Flashy MOB. These recipes are a bit more involved, great for a weekend dinner party. So get your MOB over and show them your skills. The final chapter is Fakeaway MOB, featuring recipes for fast food that you thought you could only buy at the local babby, but you can actually do at home. AND, they are much fresher, much cheaper and much more delicious!

    The music side. For me, music is a key part of cooking. I love blaring tunes in the kitchen and singing along while I cook. When I created the first series of videos, I decided to go against the usual food video trends and sacked off using boring lift music. I approached my friends in bands and asked them if they would let me use some of their tracks. They said yes, and it just worked. The videos were so much more upbeat and relatable. I also created a series of playlists for people to follow and listen to while they were cooking the recipes at home.

    This book is the culmination of a MOB movement that has been building since we started. We are the MOB. We are the students and young professionals. The families. We don’t have a lot of cash to spare. But we want to cook good food. We want to eat delicious dinners. We don’t want to be told that all we can cook is marmite spaghetti and baked beans on toast. We want restaurant-quality munch in our own homes. And MOB Kitchen is the answer.

    Big love MOB, Ben

    KEY TO SYMBOLS

    [★] MOB classic (one of the best-loved recipes from the channel)

    [V] Vegetarian

    [VG] Vegan

    When you see one of the following Spotify Codes, you can scan it using the Spotify app to listen to the corresponding playlist/song, or tap/click on it to open on the device you are reading from.

    THE CRISPIEST SWEET POTATO RÖSTI WITH POACHED EGGS & GUAC [★]

    SERVES 4

    40 mins

    INGREDIENTS

    4 sweet potatoes

    11 eggs

    fresh parsley

    spring onions (scallions)

    dried chilli flakes

    2 large avocados

    fresh chives

    1 lemon

    salt and pepper

    olive oil

    THE SOFT EGG. THE SOFT GUAC. THE CRISPY RÖSTI. A TEXTURE MATCH MADE IN HEAVEN.

    01 Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

    02 Peel and grate the sweet potatoes with a normal box grater.

    03 Add the grated potato into a bowl. Crack in 3 eggs. Add a handful of chopped parsley, a handful of chopped spring onions and 1 teaspoon of dried chilli flakes. Season with salt, pepper and olive oil. Mix everything together.

    04 Get a baking sheet. Line it with baking paper. Make 8 fishcake-sized röstis, and line them up on the sheet. They will be quite loose at this point, but don’t worry. Just squeeze them into shape and whack in the oven. They will firm up and crisp up. Bake for 30 minutes, turning after 20 minutes.

    05 Guac time. Scoop the flesh out of the avocados and mash it in a bowl. Add a handful of chopped chives and the juice of a lemon, and season with salt, pepper and olive oil. Mash everything together and set aside.

    06 Egg time. Boil a pan of water. Carefully crack 2 eggs into separate glasses. With a fork or a whisk, create a little whirlpool in the water. Pour the eggs into the water, not in the centre of the whirlpool, but on the edge. The water will fold the white over the yolk and should form a nice little ball.

    07 Cook for 3 minutes on a medium heat. To check if they’re done, just gently lift the egg with a spoon. If the white is still a bit wobbly, leave it for 10 more seconds. If it’s firm, remove from the heat. Repeat for the remaining 6 eggs. It might be quicker to get two pans going simultaneously!

    08 Assembly time. Spoon a good helping of guac on top of the rösti. And then put your egg on top. Allow 2 röstis and 2 eggs per person. Sprinkle some extra chives and dried chilli flakes over the top, and tuck in!

    ZINGY VEGAN BLACK BEAN & AVOCADO BURRITOS [VG]

    SERVES 4

    30 mins

    INGREDIENTS

    300 g (1½ cups) brown rice

    3 avocados

    2 vine tomatoes

    1 lime

    3 spring onions (scallions)

    fresh coriander (cilantro)

    300 g (10½ oz) tofu

    1½ garlic cloves

    soy sauce

    1 x 400-g (14-oz) tin of black beans

    8 tortilla wraps

    salt and pepper

    A GREAT DISH FOR A WEEKEND BRUNCH, OR FOR WEEKDAY MEAL PREP. SUPER HEALTHY AND SUPER VEGAN. ONE OF THE SQUIDGIEST MOUTHFULS YOU’LL EVER TAKE!

    01 Boil the brown rice using the ratio: 1 part rice, 2 parts water, until the water has been absorbed.

    02 Meanwhile, get on with your guac. Add the flesh of the avocados to a bowl. Finely chop the vine tomatoes and add to the bowl. Add the juice of a lime along with the chopped spring onions and a handful of chopped coriander. Season with salt and pepper and mash together. Cover and set aside.

    03 Scrambled tofu time. Crumble the tofu into a bowl. Grate in the garlic, and add 2½ tablespoons of soy sauce. Add some black pepper.

    04 Get a pan on the heat. Add your tofu and cook for 4–5 minutes until it starts to catch on the pan. When it does, remove it from the heat.

    05 When the rice is ready, drain, and then add the black beans. Lightly mash them together.

    06 Lay out a couple of tortilla wraps. Fill them with equal parts of rice, tofu and guac. Roll them up, and then place, seam-side down, in a hot frying pan (skillet). Cook for 4–5 minutes on each side, or until golden and toasted. The mixture should make enough for 8 wraps.

    07 Slice each wrap in half and get munching.

    CHORIZO SHAK ATTACK

    SERVES 4

    40 mins

    INGREDIENTS

    1 brown onion

    2 garlic cloves

    1 red chilli

    2 (bell) peppers

    1 x 250-g (9-oz) chorizo ring

    2 x 400-g (14-oz) tins of chopped tomatoes

    eggs

    200 g (7 oz) feta

    fresh parsley

    THIS RECIPE WILL CHANGE THE WAY YOU LOOK AT BREAKFAST FOREVER. THE BEAUTIFUL, RICH TOMATO SAUCE AND THE CRISPY CHORIZO MAKE IT A STRAIGHT 10/10.

    01 Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

    02 Finely chop the brown onion, garlic cloves and red chilli. Cut the peppers into strips, and cut the chorizo ring in half and then into slices.

    03 Add the chorizo to a big ovenproof frying pan (skillet) and fry until crisp. Then add the vegetables. Fry until slightly softened, for 5–6 minutes, then add the chopped tomatoes. Fill up both tomato tins with water, and pour that in as well. Give it a stir and let it bubble away. You want the sauce to be a thick consistency, so allow it reduce by around half.

    04 Take the sauce off the heat and smooth out the surface. Make little holes in the sauce and gently drop in 8 eggs, so the yolks stay intact. Turn the heat back to medium, cover with a lid and cook for 5 minutes. Then place the whole pan into the hot oven for about 10 minutes until the eggs are cooked.

    05 Remove the pan, and crumble in the feta. Add some chopped parsley and get stuck in!

    THE ULTIMATE PANCAKES (4 WAYS)

    MAKES 8

    30 mins

    THESE THIN PANCAKES ARE PERFECT FOR BREAKFAST, LUNCH OR DINNER. START A PRODUCTION LINE WITH YOUR FAVOURITE FILLING AND WRAP UP WITH YOUR MOB! MY FAVOURITE IS THE MUSHROOM ONE!

    MUSHROOM, RICOTTA, THYME & LEMON ZEST PANCAKES

    INGREDIENTS

    500 g (1 lb 2 oz) chestnut mushrooms

    1 garlic clove

    fresh thyme

    1 lemon

    plain (all-purpose) flour

    2 large (US extra-large) eggs whole milk

    ricotta

    olive oil

    salt and pepper

    01 Finely slice the mushrooms and garlic. Chuck them in a frying pan (skillet) with a splash of olive oil. Cook the mushrooms down until the water has evaporated and they start to brown. This should take around 10 minutes. Be patient. They will look very watery as they start cooking, but this will evaporate.

    02 Halfway through cooking the mushrooms, add a small handful of thyme leaves – about 3 teaspoons.

    03 When the mushrooms are finished, grate in the zest of half a lemon and set aside.

    04 Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour.

    05 Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in some batter. It should cover the base of the pan thinly.

    06 Give it 1–2 minutes on each side, but check with a spatula to see if the underside is cooked. Spoon on some mushrooms, a few dollops of ricotta, some more thyme leaves, a grate more lemon zest and some salt and pepper. And you’re there!

    PARMA HAM, GUACAMOLE & CHIVE PANCAKES

    INGREDIENTS

    3 large avocados

    1 lemon

    fresh chives

    plain (all-purpose) flour

    2 large (US extra-large) eggs whole milk

    1–2 x packs of Parma ham

    salt and pepper

    olive oil

    01 First up, the guac. Halve the avocados and place the flesh in a bowl. Add almost all the juice of a lemon along with some salt, pepper and olive oil. Add a small handful of chopped chives and mash.

    02 Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour. Add a small handful of chopped chives (leave a few to garnish).

    03 Heat a couple of teaspoons of olive oil in a non-stick frying pan (skillet) over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly.

    04 Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked. Spoon on some guacamole and a slice of Parma ham. Sprinkle over a little more lemon juice and the last of the chopped chives. Done and dusted.

    ASIAN SWEET POTATO PANCAKES

    INGREDIENTS

    3 sweet potatoes

    fresh coriander (cilantro)

    soy sauce

    400 g (14 oz) spinach

    plain (all-purpose) flour

    2 large (US extra-large) eggs whole milk

    1 red chilli

    5 spring onions (scallions)

    fresh ginger

    1 lemon

    salt and pepper

    olive oil

    01 Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6). Place the sweet potatoes on a baking sheet. Cover in salt, pepper and olive oil. Bake for 50 minutes until soft.

    02 Remove the sweet potato flesh, and place into a bowl. Take a small handful of coriander and finely chop it. Add it to the sweet potato and mash together, then add 3 tablespoons of soy sauce. Set aside.

    03 Place the spinach into a frying pan (skillet) over a medium heat. Add some salt and pepper, and move it around with a wooden spoon until it has wilted (1–2 minutes). Set aside.

    04 Follow step 4 of the recipe opposite to make the batter. Add 3 tablespoons of soy sauce, a finely chopped red chilli, 5 spring onions and grate in a thumb-sized piece of ginger.

    05 Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly. Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked.

    06 Once cooked, spoon on some of the sweet potato mash and some wilted spinach. Scatter more coriander and chopped spring onions over the top and pour on a few more drops of soy sauce. Sprinkle over a few drops of lemon juice. Roll it up, take a bite and taste the rainbow!

    LEEK & SMOKED STREAKY BACON PANCAKES

    INGREDIENTS

    8 leeks

    300 g (10½ oz) smoked streaky bacon

    plain (all-purpose) flour

    2 large (US extra-large) eggs whole milk

    olive oil

    01 Finely slice 8 leeks. Place into a large frying pan (skillet) with a good glug of olive oil. Cook over a medium–low heat until soft. Add small splashes of water if it looks like the leeks are catching on the bottom of the pan. They should be smooth and soft after about 12–15 minutes. Set aside.

    02 In the meantime, fry the smoked streaky bacon. Once it is crisp, allow it to cool and then chop into bite-sized chunks.

    03 Now for the batter. Place 100 g (1 scant cup) of flour, the eggs, 200 ml (1 cup minus 3 tablespoons) of milk and 100 ml (7 tablespoons) of cold water into a bowl. Beat it all together until there are no lumps of flour.

    04 Heat a couple of teaspoons of olive oil in a non-stick frying pan over a medium–high heat. When it’s really hot, ladle in the first helping of pancake mix. It should cover the base of the pan thinly.

    05 Give it 1–2 minutes on each side, but just check with a spatula to see when the underside is cooked. Once cooked, spoon on some of your leeks, as well as a small handful of the crispy bacon. Then serve. Easy as 1, 2, 3!

    CAPONATA FRITTATA [V]

    SERVES 4

    30 mins

    INGREDIENTS

    1 red onion

    2 aubergines (eggplants)

    100 g (¾ cup) pine nuts

    250 g (9 oz) cherry tomatoes

    fresh parsley

    pitted green olives

    capers

    red wine vinegar

    8 eggs

    salt and pepper

    SUCH A FRESH BREAKFAST OPTION. THE ZINGINESS OF THE CAPONATA REALLLLLY WORKS. IT’S ALSO RIDICULOUSLY DELICIOUS WHEN EATEN COLD.

    01 Preheat the oven to 180°C fan (200°C/400°F/Gas Mark 6).

    02 Finely chop the red onion and chop the aubergines into small cubes.

    03 Add your aubergines to a wide, ovenproof frying pan (skillet) and brown off the cubes.

    04 Meanwhile, toast the pine nuts in a separate pan.

    05 Once the aubergine is browned, add your onion and the cherr

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