The Batch Cook Book: Money-saving Meal Prep For Busy Lives
The Batch Cook Book: Money-saving Meal Prep For Busy Lives
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Overview
Delicious, healthy, make-ahead batch cook and meal prep recipes to save busy families time and money
Modern families are busier than ever. We all want to eat better, stress less and reduce waste - all without spending more than we have to. We want new and exciting recipes that are delicious, healthy and make a change from casseroles and spaghetti bolognese. And we want them to be straightforward, reliable and satisfy even the fussiest of eaters.
That's where The Batch Cook Book comes in. This gorgeous cookbook will fit right into your busy lifestyle with mouth-watering new recipes and hints and tips for the best batch and meal prep techniques. Each inspiring chapter is packed with fresh ideas, from preparing key ingredients to whipping up perfectly portioned meals for simple suppers or bold, big-hearted feasts for friends and family.
It's a book for every cook. Whether you need to find creative uses for a summer tomato glut, rouse bleary-eyed family members with morning wafts of cinnamon buns or fill your freezer with crunchy drizzle cakes, good-to-go cheese toasties, luscious lasagnes and hearty stews for busy weekends, The Batch Cook Book has you covered.
Product Details
| ISBN-13: | 9781472145116 |
|---|---|
| Publisher: | Little, Brown Book Group |
| Publication date: | 10/22/2020 |
| Sold by: | Hachette Digital, Inc. |
| Format: | eBook |
| File size: | 127 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Food writer and author Sam Gates has cooked everywhere from local schools to the African bush. She's catered for cub scouts, run cookery classes for corporate teams and charities in the UK and South Africa, and taught everyone from world-weary teenagers to the local Women's Institute how to make their own sushi.
Sam worked in TV before landing her dream job as marketing director of the UK's first food channel, working with fantastic chefs all day before racing home to cook and write her own recipes. After leaving, she started her own marketing company, with BBC Food, BBC Radio and small food producers among her first clients.
Her first family cookbook Food for Your Brood was published in 2015, followed by the hugely popular The Tin and Traybake Cookbook in 2018.
Juggling family, work, life and cooking was the inspiration behind her third book, The Batch Cook Book and its budget-friendly, low-waste recipes. Sam has been batch cooking since she was a frugal student, and now, as a working mum to a hungry family (and even hungrier rescue dog), it's become a way of life.
Creating The Batch Cook Book during lockdown meant that Sam also became the book's photographer, shooting the recipes on her mobile phone, and roping in the family as models, stylists and pot washers.
Within a few days of publication The Batch Cook Book had an Amazon bestseller tag, and Huff Post, the Daily Express, Daily Mirror and BBC Good Food magazine featured recipes, as well as The Guardian, who said it 'redefined the concept of batch cooking'. The Yorkshire Post included it in its ten favourite cookbooks of 2020 (alongside Yotam Ottolenghi's Flavour).
Sam's fourth book, The Green Batch Cook Book turns the batch cook spotlight onto vegetarian and vegan recipes. It's a collection of mouth-watering, make-ahead dishes that harness the dazzling colours and fresh flavours of fruit and vegetables. It's vibrant, veggie-packed and full of life.
Sam is a member of The Guild of Food Writers and works as a marketing consultant and recipe writer, but, above all, she loves to cook and feed the people she loves, which she does at any opportunity.
Table of Contents
Acknowledgements ix
Introduction 1
Conversion charts 5
Chapter 1 Batch basics 5
Single Ingredients
Bread 9
Wine and gravy ice cubes 9
Herbs 9
Spices 10
Grated cheese 10
Fruit 10
Bases
Thai base 13
Garlic and herb base 14
Winter soup base 14
Wild mushroom base 15
Sauces
Rich tomato sauce 16
Chilli sauce 18
White sauce 18
Flavourbombs
Garlic, lemon and herb 19
Green pepper and caraway 19
Wild garlic oil 21
Red hot chilli oil 21
Whipped butters 21
Chapter 2 Breakfasts - the best batch of the day 22
Cranberry, pistachio and marzipan swirly buns 26
Spiced orange, sour cherry and pecan couronne 29
Frozen banana and walnut muffins 32
Salted honey flapjacks with almonds and figs 35
Apple and cinnamon toaster waffles 36
DIY honey-roasted granola 39
Smoky bean breakfast burritos 40
Big batch spinach and potato hash browns 43
Chorizo, chilli and squash quesadillas 44
Seeded buttermilk no-knead loaf with whipped Marmite butter 47
Cheese, chive and ham hock scones 48
Perfectly portioned shakshuka 51
Chapter 3 Batch lunches-at home and on the go 52
Gruyere, sun-dried tomato and chilli toasties 56
Frozen Welsh rarebit crumpet toppers 59
Basil, sun-dried tomato and goat's cheese spirals 60
Mushroom, walnut and parsley soup 62
Kale, leek and bacon soup 65
Curried smoked fish chowder 66
Courgette, fennel and dill balls 69
Stuffed jackets with mushrooms and pancetta 70
Croque monsieur pies 73
Heavenly hummus: Caramelised onion, wild garlic and spicy butternut 74
Poppy seed, mozzarella and ham Bierocks 77
Chapter 4 Everyday feasts-the busy cook's TV dinners 80
Tarragon, fennel and cider one-pot chicken 84
Revision-friendly chicken and mustard pie 87
Broccoli, bacon and blue cheese pancakes 89
Quick turkey and apple meatballs 93
Pork, coriander and miso meatballs 94
Big oven-baked broad bean and pancetta risotto 97
Chorizo, fennel and chickpea tagine 98
Slow-cooked Moroccan lamb shanks 101
Merguez sausage and lentil stew 102
Speedy beef stroganoff pies with a crunchy herb topping 105
One-pot quick fish curry with noodles and pak choi 106
Frozen honey-soy salmon parcels 109
Chapter 5 Family friendly-big batches to feed eight or more 110
Baked cardamom chicken curry 114
Honey, soy and five-spice baked chicken 117
Chicken and ham hock pot pies 118
Slow-cooked mustard and maple pulled pork with fennel slaw 121
Slow-cooked West African pork and peanut stew with black-eyed beans 122
Luxury budget fish cakes with mustard and chive sauce 125
Roasted Gujarati salmon fillet with sweet potato and peas 128
Lamb, wild garlic and mint burgers 131
Big beef, thyme and sneaky lentil lasagne 132
Giant roasted vegetable lasagne 135
Classic big batch beef and butternut stew 138
Chapter 6 Vegan and vegetarian batches-vibrant plant-based main meals and sides 140
Thai-spiced pumpkin soup 144
Smoky aubergine and fennel tagine 147
Sweet potato and coriander falafels 148
Roasted celeriac laksa with lemongrass and lime 151
Speedy spinach and feta triangles 153
Chipotle, sun-dried tomato and sunshine pepper paella 157
Squash, pine nut and harissa 'sausage' rolls 158
Parsnip and cumin rostis 161
Stuffed gem squash with goat's cheese, walnuts and honey 162
Spiced red lentils with coconut and lime 165
Herby butter bean and kale stew 166
Sunny butternut and sweet potato gratin 169
Fast and furious quinoa 'bolognese' 170
Chapter 7 Sweets and treats 172
One-bowl spiced apple and almond cake 176
Blueberry and lemon crumble bars 179
Passion fruit and ginger mini-cheesecakes 180
Citrusy apricot and carrot traybake 183
Pear and pistachio frangipane tart 184
Beetroot, cranberry and walnut loaves 187
Dark chocolate and fresh mint bars 190
White chocolate and sour cherry cookies 193
Courgette, lime and pistachio loaves 194
Monster autumn fruit crumble 197
Sorbet-stuffed frozen oranges 198
Date and stem ginger loaf 201
Ridiculously good Toblerone brownies 202
Index 204