I think I fall into a trap a lot of people do when you’re busy and feeling uninspired: I cook a lot of the same meals with semi-regularity. I mean I am a self-confessed foodie, as this blog shows, but I do have a few fall-back meals that I cook over and over because they’re easy and after a hard day at work, plus a commute and maybe a gym session: I just can’t find the energy to whip something new up.
My favourite fall-backs are chicken zorba (a really easy Greek-style meal that I’ll post up here some time), extra spicy fajitas and good ol’ spag bol. But I do plan meals a bit better now thanks to my goal of being more organised in 2014. And I’m really enjoying trying new things and adding them to my repertoire along with the old stalwarts.
And I’m a sucker for a recipe book. I pour over the pages, oooh-ing and ahhh-ing over the photography and getting all excited about the new food I’m going to cook. Quite often I read them late at night, when I have no intention of starting to cook. I just love feeling excited by possibilities. Having said that, I much prefer a functional recipe book to one that’s style over substance. I want the recipe to be clear, the ingredients to not involve getting a rocket to the moon to source some space dust and also written in a friendly yet informative way.
So I thought I’d share my top 5 go-to recipe books at the moment (they’re liable to change as I’m always buying new ones to add to our already-overflowing bookcase)…
I wouldn’t be an Islingtonite if I didn’t bow to the foodie might that is Ottolenghi. Israeli-born Yottam Ottolenghi owns a small chain of self-titled restaurants in London, as well as NOPI. His style of cooking is a wonderful fusion of anything that captures his attention, but mainly lies in North African, Lebanese and Italian cuisine. The result is lots of delicious salads, perfectly marinated and cooked meats and veggies done in lots of surprising and delicious ways. His cookbook reflect this, as one would hope, and have lots of Ottolenghi favourites that you can make from home.
This 70s beauty is iconic within my family. For us, it’s one of those recipe books you hear people mention sometimes: it’s got all our the meals of my childhood inside it and just hearing the spine crack as I open my copy takes me back to helping my Mum make brownies when I was little. And I am sure it can’t just be a nostalgic hit for my family (me and my siblings all have our own copies now) – there’s so many delightful and forgotten gems in there. And also the best flapjack recipe there its.
I bought this book relatively recently, but I already know it’s going to be a much-used and often-turned to book in my library. It has a wonderful section at the front that goes through a lot of different foods (fruit, veggies, pulses, meats etc) and lists why they’re good and healthy for you, what they do to your insides and all that good hippy stuff. The back section is crammed with recipes and even has a day’s menu of meals for targeting particular aliments. Although I am a self-confessed “foodie”, I have to admit that I don’t know enough about nutrition, and it’s something I am really enjoying learning about from this bible.
Err, yeah, it’s a Weight Watchers book but WAIT! Bear with me! I only bought this book after my lovely sister-in-law cooked something for me out of it – and she wasn’t on WW either, she just liked the recipes. And most recipes are a winner. So much so, my Mum also bought the book after I cooked her a few meals out of it. My copy has the hallmarks of a well-loved cookbook: split spine (ugh, I know), splashes of food all over it, warped pages from being propped up in a steamy kitchen. Even though I am not on WW and pay no attention to the Points values, the recipes are WINNER. I love the maple chicken traybake and the citrus-crusted salmon. Seriously, none of the recipes I’ve made from it have tasted like “diet food”.
This is Delia’s comprehensive guide to, well, how to cook. From boiled eggs, rice, making a white sauce and how you should be cooking fish, this book is surely a fixture in every keen cook’s kitchen. Sure it has the basics of how to make things, and then it gives you recipes where you can apply the skill and maybe take it up a notch to the next level. It has loads of my meal staples in here, but the out and out winner for me is the Toad in the Hole recipe (renamed Huskies in the Drift by Andrew’s Scandinavian side of the family) with caramelised onion gravy. It’s a winner every single Goddamn time.