Hello!!
I love books; their scent, the paper, the amount of work the writer put into it so that we can have a companion at our disposal.
A book is like a buddy to me, regardless of what type of book I may be reading at moment.
Cooking books are also buddies. Sometimes even life saviors!
We all had those days where we simply ran out of imagination and simply don’t know what to prepare for dinner. Or, sometimes you want to try something new but don’t know where to start.
Cooking books are great helpers in any of these situations.
Like with many things, when it comes to cooking books, I’m quite picky.
For me, they have to have an easy and understandable list of ingredients and preferably a step-by-step kind of description.
It’s not so practical when you have to “fish out” the information you need while reading a 1-page story about how to make a dish.
No; it has to be easy for the eye and for the process if you know what I mean.
With this in mind, my favorite cooking book of the moment has to be
5 Ingredients by Jamie Oliver
The concept of this book is that you can basically make any type of dish with 5 main ingredients only! Salt, pepper and olive oil are not included in the 5 ingredients (actually, sometimes they are).
Jamie Oliver, created this beautifully illustrated book to make our lives easier when it comes to preparing food – including salads, pasta, meat, fish and sweet treats – and let me tell you: his mission was accomplished!
I simply adore this book; it was really helpful at Christmas time!!
So far, I have tried 10 recipes and they all have been great and very easy to make.
Hard to choose a favorite so far, but I’d like to share one pasta recipe with you.
You can have it just as it is or as a side dish like I did.
Super Green Spaghetti
by Jamie Oliver
Serves 2 – 13min
Ingredients:
150g dried spaghetti
4 cloves of garlic
200g cavolo nero
30g Parmesan cheese
30g ricotta cheese
How:
Cook the pasta in salted water according to the packet in instructions. Meanwhile, peel the garlic.
Tear the steams out of the cavolo nero and discard, adding the leaves and garlic to the pasta pan for 5 minutes.
Pour 1,5 tablespoons of extra virgin olive oil into a blender, then finely grate in the Parmesan.
Transfer the cavolo leaves and garlic straight into the blender and blitz for a few minutes until super-smooth. Taste and season as you will.
Drain the pasta, reserving a mugful of cooling water.
Return to the pan and toss with the green sauce, loosening with a splash of reserved cooking water, if needed.
Divide between two plates dot over the ricotta, drizzle with a tiny bit of extra virgin olive oil and tuck right in.
It was very delicious!!!
I totally recommend this book!!
Got my copy via bol.com.
Do you have it? If so, what are your favorite recipes so far?
Let me know in the comments below.
Next Post: January 18th @ 8 am CET
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Também tenho um livro dele e adoro.
Um beijinho grande*
Vinte e Muitos
Gosto 😉