The New Once a Week Cookbook
By Sylvia Shaw
()
About this ebook
The New Once a Week Cookbook will change the way you cook forever! This amazingly simple system does what it says on the cover -shows you how to cook just once a week. With the price of fuel at an all time high, the cash strapped cook cannot afford to be without it. Aimed at novice cooks, the book starts off with basic "Once a Week" recipes and takes you right through to Dinner Party level.
Sylvia Shaw
I work as a professional cook and I have four grown up children plus one grandson. My passion for cooking is what drives my life. My ambition is to teach as many people as possible the basics of cooking so they can stop relying on ready meals. To find out more you can visit my Youtube channel at Onceaweekkitchen, where you will find 166+ videos of easy recipes to try out at home. If you enjoy them please rate, comment and subscribe.
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The New Once a Week Cookbook - Sylvia Shaw
INTRODUCTION
The New Once a Week Cookbook is a step by step guide to creating your own supply of ready meals
by cooking batches of food and freezing some for another day. The "once a week" recipes mostly serve fourteen and each one can be made in an evening or an afternoon. This system is ideal for anyone who has very little time to spare, but who has the desire to learn how to cook, rather than buy ready meals.
The Book shows how, with a little forward planning, you can create your own delicious ready meals
for a fraction of the cost of the shop bought versions. Lots of meals can be made which only need a Microwave oven to get them from the freezer to the table.
To Sum the system up -easy cooking, -everyday ingredients -delicious results. No expensive equipment is needed and step-by-step instructions make this book a must for novice cooks. The Cook who is juggling work hours and family will find this easy system truly indispensable. In This age of high energy costs the system makes more sense than ever -by cooking once a week you are saving fuel as well as time.
*****
DEDICATIONS
Firstly, I dedicate this book to my late mother-in-law Nellie, who taught me the basics of how to cook and bake. Secondly, but by no means less importantly, to Mrs Edith Pridham, or Mrs P
as she is known in her home town of Callington, in Cornwall. This remarkable lady taught me so much I could not fit it all on one page.
*****
ACKNOWLEDGEMENTS
I would like to thank Rob Ashton for his stunning cover image I would recommend him to anyone who is looking for a truly professional photographer. For further information you can visit his website at http://www.massivepixels.com or email him on mailto:info@massivepixels.com. His mobile is 07956 505186. The photographs can be viewed on my website at http://www.onceaweekkitchen.co.uk under images
.
Many Thanks to my sons Steve and Richard who have set up the above website and will be updating it accordingly with new information as it happens.
Last But not least, I would like to thank my partner, Brian, for all his help and support. I could not have written this book without him.
*****
The New Once A Week Cookbook
By Sylvia Shaw
*****
Published by Sylvia Shaw at Smashwords.com
Copyright 2012 Sylvia Shaw
*****
Smashwords edition, License Notes
This book is licensed for your personal enjoyment only. This ebook may not be resold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.
*****
TABLE OF CONTENTS
Food Safety and Hygiene
General Notes
Equipment needed
Store-cupboard essentials
Essential rules for Perfect Cooking
Guidelines for home freezing
Oven temperatures
Metric/Imperial measurements
Abbreviations
CHAPTER 1 -THE ONCE A WEEK RECIPES
Stuffed Jacket Potatoes -vegetarian
Stuffed Jacket Potatoes -corned beef
Stuffed Jacket Potatoes -tuna
Fiery Jackets
Wholewheat Pasta
Cobbler Mix
Chicken and Vegetable Chilli
Braised Steak with Onions
Quick Pastry
Shortcrust Pastry
Turkey Burgers
Beef Burgers
Chicken Jalfrezi
Moroccan Lamb Meatballs
Pork and Mustard Stew
Pizza Dough
Chilli con Carne
Bolognese Style Sauce
Mashed Potatoes
Tomato and Pepper Sauce
Marvellous Mince
Hearty Beef Stew
Ready Rice
Pearl Barley
CHAPTER 2-SUGGESTED COOKING PLANS
WEEK ONE Ready Rice, Quick Pastry, Pasta,
Tomato & Pepper Sauce, Turkey Burgers shopping List.
WEEK TWO: Braised Steak and Onions, Vegetarian Stuffed Jacket Potatoes, Chicken Jalfrezi, Mashed Potatoes. Shopping List.
WEEK THREE: Bolognese Style Sauce, Cobbler Mix, Chicken and Vegetable Chilli, Shortcrust Pastry, Shopping List.
WEEK FOUR: Hearty Beef Stew, Stuffed Jacket Potatoes with Tuna, Shopping List
WEEK FIVE: Moroccan Lamb Meatballs, Stuffed Jacket Potatoes with Corned Beef, Shopping List
WEEK SIX: Pork and Mustard Stew, Fiery Jackets,
Rice or Pasta, Shopping List
WEEK SEVEN: Marvellous Mince, Rice or Pasta or Mash,
Beef burgers, Shopping List.
WEEK EIGHT: Chilli Con Carne, Pizza Dough,
Shopping list.
CHAPTER 3 -PUTTING IT ALL TOGETHER
Savoury Pasties
Cheese and Onion Pasties
Stew and Dumplings
Meat and Potato Pie
Stuffed Jacket Potatoes with Baked Beans
Chicken Jalfrezi with Rice or Naan
Pork and Mustard Stew wit h Mashed Potatoes
Turkey Burgers in Buns with Jacket Wedges
Beef Burgers in Buns with Jacket Wedges
Pizza
Moroccan Lamb Meatballs with Rice
Turkey Meatballs with Rice
Pasta with Bolognese Style Sauce
Cottage Pie
Pasta with Tomato and Pepper Sauce
Chicken and Vegetable Chilli with Rice
Stuffed Peppers
Beef Cobbler
Yorkshire Puddings with Stew
Steak and Mushroom Pie
Lasagne
Chilli with Pasta
Jacket Potato Meals
Bacon and Sweetcorn Quiche
Leek and Blue Cheese Quiche
CHAPTER 4 -SAUCES AND BATTERS
Basic white sauce
Parsley Sauce
Cheese Sauce
Onion Sauce
Cheat’s Cheese Sauce
Mushroom Sauce
Yorkshire Puddings
Toad in the Hole
Sweetcorn Fritters
Pancakes
Crispy Batter
CHAPTER 5 -FISH AND SEAFOOD RECIPES
Spicy Crabcakes
Smoked Mackerel Pate
Tuna Pasta Bake
Fish Pie
Salmon Fishcakes
Oven Baked Fish with Breadcrumbs and Parsley Sauce
Perfect Prawns with Pasta
Salmon en Croute with Parsley Butter
Grilled Swordfish
CHAPTER 6 -MEAT-FREE RECIPES
Stilton and Vegetable Bake
Leek, Parsnip and Pasta Bake
Pasta with Pesto
Easy Lentil Curry
Leeks and Mushrooms in Cheese Sauce
Cauliflower and Broccoli Pasta Bake
Vegetable Lasagne
Stir Fry for One
Scrambled Eggs with Smoked Salmon
Plain Omelette
Cheese Omelette
Mushroom Omelette
Spanish Style Omelette
Veggie Burgers
Posh Broad Beans
Spicy Indian Pancakes
Microwave Vegetable Stacks
CHAPTER 7 -SOUPS AND STOCKS
Stocks
Soup Accompaniments
Leek and Potato Soup
Minestrone Soup
Broccoli and Stilton Soup
Hearty Bean Soup
Lentil and Tomato Soup
CHAPTER 8 -SALADS AND DRESSINGS
Blue Cheese dressing
Vinaigrette
Honey and Mustard dressing
Sour Cream and Chive dressing/Dip
Coronation Dip
Green Salad
Gemstone salad
Coleslaw
Pasta and Bean Salad
Avocado, Orange and Watercress Salad
Greek Style Salad with Feta and Olives
Potato Salad
Green Herb Butter
Garlic Butter
CHAPTER 9 -STEAKS AND CHOPS
Beef Steaks
Peppered Steak
Pork Chops
Lamb Chops with Rosemary and Garlic
CHAPTER 10 -ROAST DINNERS
Guidelines for Roasting Meat and Poultry
Roast Beef with Yorkshire Puddings
Roast Chicken with Cheat’s Stuffing
Roast Pork with Stuffing and Apple Sauce
Roast Lamb with Rosemary and Garlic
Pot Roast –Brisket of Beef
Honey & Mustard Roast Ham
CHAPTER 11 -BAKING
Barbara’s Ginger Sponge
Fruit Scones
Cheese Scones
Eccles Cakes
Cookies
Best Ever Buns
Triple Chocolate Cake
Fruity Flapjack
Fruit Delight
Parkin
Bran Loaf
Carrot Cake
Frosting for Carrot Cake
Smooth Butter Cream
Victoria Sponge
Sweet Pastry
Nellie’s Rich Fruit Cake
Royal Icing
CHAPTER 12 -DESSERTS
Fruit Salad
Microwave Sponge Puddings
Baked Apples
Fruit Fool with Meringues (Eton Mess)
Fruit Crumble
Baked Cheesecake
Tiramisu
Sherry Trifle
Rum Cream Sauce
Carole’s Christmas Pudding
Madeleine’s Easy Cheesecake
Hot Bananas in Rum
CHAPTER 13 -EASY PEASY DINNER PARTIES
Guidelines for stress free dinner parties
Easy Peasy Dinner Party One -Dijon Pork
Easy Peasy Dinner Party Two -Trout with Fennel
Easy Peasy Dinner Party Three -Italian Chicken
Easy Peasy Christmas Dinner -Roast Turkey
About the Author
*****
FOOD SAFETY AND HYGIENE
The Following are high-risk foods: raw or cooked meats, fish, poultry or shellfish, raw eggs or products containing them such as mayonnaise or mousses.
Cooked Rice is also a high-risk food as it contains spores that are not destroyed during cooking, the rice should be eaten or frozen within 24 hours of cooking.
Some soft cheeses may contain Listeria.
Never serve dishes containing raw eggs, such as ice creams, mayonnaise, mousses or hollandaise sauce to the following vulnerable groups: babies, pregnant women, the elderly, recuperating invalids.
Wash all fruit, vegetables, rice, grains, pulses or lentils in cold running water as they may contain soil, dust or pests that can cause harm.
Wash food preparation surfaces and spray them with a sanitising product, carefully following the instructions for use.
Have a bowl of hot soapy water at hand before you start to prepare food, so you can wash your hands without touching the tap or the washing up liquid container.
Always wash your hands after visiting the toilet and after blowing your nose.
Do Not touch your face, hair, nose or ears while preparing food, to avoid contamination by bacteria.
Avoid coughing and sneezing while preparing food.
Use tea-towels only once then put them in the laundry.
Use disposable dishcloths and replace them daily.
Cover any boils, spots, pimples or cuts with colourful plasters before touching food.
Wash all raw fish, meat or poultry in cold water before cooking. Pat the food dry with kitchen paper and spray the area with sanitizer to prevent the splashes contaminating other foods. Then carefully wash your hands.
Reheat cooked food only once then discard any leftovers.
Use separate colour coded chopping boards for raw and cooked meats, fish, salads and vegetables, to avoid cross contamination. Wash them immediately after use preferably in a dishwasher.
Use separate utensils for raw and cooked foods and wash them immediately after use.
To Prevent contamination by hazards such as chemicals, bacteria or pests-never leave food uncovered.
Keep pets out of the kitchen.
Store raw foods in the bottom of the fridge to prevent drips contaminating cooked food.
Cold food must be stored below 5C.
Frozen food must be stored below 18C.
Food must be cooked to a core temperature of over 80C, check this by inserting a probe. If you do not have a probe check that the juices are running clear by inserting a meat fork into the centre of the food. If the juices look pink or red, cook the food for a further 15 minutes and check again, making sure you have washed the fork.
Fish needs to be cooked until it is opaque, over 80C.
Cook food thoroughly to kill any bacteria or parasites such as worms, which are often present in raw meat or fish.
It Is Not recommended by health & safety experts that meat or fish be served pink
.
*****
GENERAL NOTES
**Please Note the once a week recipes
will work for two people if you cook once a week. If there are four people in the family you will either need to double up the recipes or cook twice a week. To Get the system up and running you may need to cook twice a week for the first few weeks to build up your stock. After that you can adjust the recipes and frequency to suit your individual circumstances**
This Book does not make allowances for special dietary needs such as allergies. Some of the recipes do contain nuts. Any allergy sufferer should consult his/her Doctor before trying out these recipes.
The Cooking times have been based on an electric fan oven and an 850Watt Microwave oven.
As Ovens vary in performance, refer to your Appliance manual for information on cooking times for particular foods.
As Freezer performance is based on star ratings, and appliances vary, you should consult the manufacturer’s Operating manual for guidelines on how long frozen foods can safely be kept.
Calorie and fat content values are approximate -information on these was derived from Collins Gem Calorie Counter and the USDA database, which gives complete analysis of food ingredients.
All Recipes are printed in Metric measurements but where Metric and Imperial measurements are quoted -use one or the other, do not mix the two as they are slightly different and this may affect your results.
*****
ABBREVIATIONS
kg = kilogram
g = gram
cm = centimetre
" = inch
*****
EQUIPMENT NEEDED
Freezer
Microwave
Cooker
Large pan or stockpot, about 10 litres in size
Large pan 3.5 litres
Freezer containers
Good quality freezer bags/containers
Freezer tape and marking pen
Various wooden spoons
Rolling pin and Pastry brush
Colander
Sieve
Potato masher
Sharp knives for chopping
At least 4 chopping boards of different colours
Cheese grater
Garlic press
Baking tins
Bun tins
Ovenproof dishes
Whisk
Potato peeler
Apple corer
Electric hand blender
Sharp scissors
Mixing bowls (various sizes)
Small saucepan
Frying pan
Omelette pan
Wok
Measuring spoons and jug
Heavy based griddle pan
Soup Ladle
Weighing scales
Stiff brush for scrubbing potatoes
Meat Probe
Fridge/Freezer thermometer
*****
STORECUPBOARD ESSENTIALS
Stock cubes or Concentrate
Tomato Puree
Sea Salt in Mill
Black Peppercorns in Mill
Ground white pepper
Mustard Powder
Smooth Dijon Mustard
Wholegrain Dijon Mustard
Chilli Powder
Curry Paste
Curry spices (buy one a week)
Plain flour
Self-raising flour
Wholemeal flour
Gravy browning
Fruity Sauce
Worcester Sauce
Wholewheat Pasta -shapes, lasagne sheets and spaghetti
Organic Brown Rice
Caster sugar
Granulated sugar
Soft brown sugar
Icing sugar
Golden syrup
Dried Fruit -Sultanas, Currants and Raisins
Pine nuts
Tinned tomatoes
Tinned kidney beans
Tinned chickpeas
Tinned cannelini beans
Tinfoil
Baking Parchment
Clingfilm
Soy Sauce
USEFUL FREEZER ITEMS
Good quality Garden Peas
Chopped Spinach
Sweetcorn
Broad Beans
Green Beans
Frozen Raspberries, Blueberries, Fruits of the Forest
*****
ESSENTIAL RULES FOR PERFECT COOKING
If You Are cooking a dish that is all in one pan
such as a stew, buy the leanest meat you can find, as all grot
must be removed before cooking. By grot
I mean any bone, fat, skin, sinew or gristle. If you buy cheap fatty meat there will be a lot of waste, both of time and money. Cut off any nasty bits with scissors or a sharp knife. Be diligent at this stage of preparation as it is the one most important rule. Even a chicken breast has some grot -I call it the core
which is a small area in the thick end of the underside of the breast with maybe a bit of bone and some sinew -cut it out -be ruthless. Anyone who gets a mouthful of food containing grot will be put off by it. This careful preparation will ensure that your dishes are always perfect, with no nasty surprises lurking in them to put people off. Children, particularly, are put off meat by discovering grot
in their meals. If you get into good habits early on, this will become second nature, and your meals will always be of a high standard. If you like the flavour that the fatty bits impart to the recipe, cook them separately in a pan and strain the juices back into the main dish.
Carefully peel all vegetables such as carrots, onions, swedes, potatoes or parsnips.
Vegetables that do not require peeling such as peppers, tomatoes, celery or courgettes must be washed carefully in