5 Ingredients – Quick & Easy Food Hardcover – 24 Aug 2017
by
5 Ingredients Jamie Oliver. With every recipe using ONLY 5 INGREDIENTS, foodies who like to keep things simple will love Jamie’s most straightforward cookbook yet.
It’s ideal for quick and easy meals for every day of the week. Even the busiest of us will be able to master dishes to bring the house down!
Find all the recipes and more from Jamie’s CHANNEL 4 series Quick and Easy Food inside.
With just FIVE ingredients that have maximum flavour and minimum fuss, you’ll be cooking exciting food that’s ready in less than 30 minutes . . .
· ITALIAN SEARED BEEF. Thinly sliced strips of rump steak: golden and blushing in the middle, with pesto, spicy rocket, pine nuts and creamy layers of Parmesan.
· AUBERGINE PENNE ARRABBIATA. A beautiful, super spicy Italian dish that’s perfect for midweek. Aubergine quarters cooked in red chilli, garlic and tomatoes over penne pasta.
· AMAZING DRESSED BEETS. A delightful summer salad: colourful beetroots, sweet slices of clementine, fresh tarragon and walnuts and creamy goats cheese.
· SPEEDY SPICED PRAWN SOUP. A weekday treat, made at home in just 20 minutes. Creamy coconut milk and korma paste with basmati rice, spring onions and delicious prawns.
‘This is Oliver’s best book in years’ The Sunday Times
‘Jamie Oliver returns with the second series, focusing on easy family-centric cooking . . . he’s stripped back to basics and all the better for it.’ The Sunday Telegraph.
Ingredients – Quick & Easy Food
Jamie keeps it super-simple Cooking doesn’t have to be complicated – that’s why Jamie’s 5 Ingredients – Quick & Easy Food is sure to become your new best friend in the kitchen.It’s all about making the journey to good food very, very simple. Every recipe uses just five key ingredients, ensuring you can get a meal together fast, whether it’s finished and on the table in a flash, or after minimal hands-on prep, you’ve let the oven do the hard work for you. It
Biography
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Review
Jamie Oliver returns with the second series, focusing on easy family-centric cooking. This is Oliver stripped back-to-basics and all the better for it as he presents a series of simple but tasty recipes (The Sunday Telegraph)
This is Oliver’s best book in years (The Sunday Times)
Lovely straightforward ideas (The Daily Telegraph)
Our favourite new recipe book . . . Simple suppers from the nation’s favourite chef (Sainsbury’s Magazine)
The power of five . . . It’s the combinations that count. Jamie Oliver conjures easy, mouth watering dishes from only a handful of ingredients (The Sunday Times)
Jamie’s brilliant new book, 5 Ingredients Quick and Easy, extra tasty (The Sunday Times)
The hit of the season (possibly of the year) . . . lovely straight forward ideas (The Daily Telegraph)
Didn’t think Jamie could get more straight-forward than 15 minute recipes? Think again (Aberdeen Evening Express)
[A] refreshing concept . . . if you’re short of time you can create a tasty meal in no time (Choice Magazine)
From the Inside Flap
Using five ingredients, cleverly combined, you’ll conjure up THE most exciting food . . . from this week’s episode, tender lamb shoulder roasted with dried chickpeas, zesty preserved lemons, sweet ripened plum tomatoes, spiced with zingy Moroccan ras el hanout. Super green spaghetti – cavolo nero blitzed up with garlic and Parmesan, dotted with spoonfuls of ricotta. A one-pan fabulous fish – white basmati rice, topped with dollops of green olive tapenade, fresh fragrant basil leaves, cherry tomatoes and delicious flaky haddock. And for dessert, golden apple crumble cookies whipped up in an instant with dried apple, self-raising flour, butter, sugar and one egg . . . Superb.
It’s all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it’s finished and on the table super-quickly, or after minimal hands-on prep, you’ve let the oven do the hard work for you. We’re talking quality over quantity, a little diligence on the cooking front, and in return massive flavour.
Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.
With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things, there’s plenty of quick and easy recipe inspiration to choose from.
From the Back Cover
Using five ingredients, cleverly combined, you’ll conjure up THE most exciting food . . . from this week’s episode, tender lamb shoulder roasted with dried chickpeas, zesty preserved lemons, sweet ripened plum tomatoes, spiced with zingy Moroccan ras el hanout. Super green spaghetti – cavolo nero blitzed up with garlic and Parmesan, dotted with spoonfuls of ricotta. A one-pan fabulous fish – white basmati rice, topped with dollops of green olive tapenade, fresh fragrant basil leaves, cherry tomatoes and delicious flaky haddock. And for dessert, golden apple crumble cookies whipped up in an instant with dried apple, self-raising flour, butter, sugar and one egg . . . Superb.
It’s all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it’s finished and on the table super-quickly, or after minimal hands-on prep, you’ve let the oven do the hard work for you. We’re talking quality over quantity, a little diligence on the cooking front, and in return massive flavour.
Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week.
With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice and Noodles and Sweet Things, there’s plenty of quick and easy recipe inspiration to choose from.
About the Author
Jamie Oliver is a global phenomenon in food and campaigning. During a 20-year television and publishing career he has inspired millions of people to enjoy cooking from scratch and eating fresh, delicious food. Through his organisation, Jamie is leading the charge on a global food revolution, aiming to reduce childhood obesity and improve everyone’s health and happiness through food.
Jamie started cooking at his parents’ pub, The Cricketers, in Clavering, Essex, at the age of eight. After leaving school he began a career as a chef that took him to the River Cafe, where he was famously spotted by a television production company and the Naked Chef was born.
He has now published 22 bestselling cookery books, all with accompanying TV shows. Jamie lives in London and Essex with his wife Jools and their children.
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