Sophie Kooks: Quick and Easy Feelgood Food from Sophie Morris

DEDICATION

This book is dedicated to my mum Shelagh and my dad Tim.

You are both the best.

With tonnes of love,

Soph

Cover

Title page

Dedication

Introduction

Good-to-Haves

Kookspeak

What’s Wow Now!

JANUARY

Spiced Parsnip and Carrot Soup

Turkey and Smoky Bacon Salad

Chicken with Parma Ham, Mozzarella and Roast Leeks

Apple and Pecan Crumble Pie

Roasted Red Pepper, Carrot and Feta Dip

Pork Chops with Apples and Mustard Mash

Flapjacks

Sirloin Steak with Chilli Butter and Roasted Baby Potatoes

FEBRUARY

Pasta Amatriciana

Chorizo, Bean and Cabbage Stew

Dark Chocolate and Orange Cookies

Baked Apples

Spicy Chicken Thighs with Cannellini Beans

Herb-Crusted Cod with Pepper Ratatouille and Rosemary Chips

Lucinda’s Lemon Drizzle Cake

Tomato and Chilli Soup with Crunchy Croutons

MARCH

Lentil Shepherd’s Pie

Butterscotch Bananas with Vanilla Ice Cream

Classic Tagliatelle Ragù

Chicken Balti

My Favourite Carrot Cake

Mango Lassi

Creamy Mushroom Crostini

Lemony Chicken and Chilli Pasta

APRIL

Easy Kofta Curry

MaltEaster Rocky Road

Lamb Chops with Mint Sauce and Roast Vegetable Couscous

Warm Chocolate Fudge Sundae with Honeycomb

Sweet and Spicy Stir-Fry Chicken with Fluffy Rice

Healthy Fruit and Oat Snack Bars

Thai Green Curry

Rhubarb Fool with Almond Biscuits

MAY

Sirloin Steak Salad with Asian Greens

Mum’s Epic Chocolate Mousse

Roast Asparagus in Parma Ham

Lemon Crunch

Chicken and Broccoli Gratin

Fish Goujons with Quick Tartare Sauce and Minty Pea Purée

Melktert

Lemon and Garlic Lamb Chops with Peanut Pesto and Chilli Potato Salad

JUNE

Roast Asparagus and Tomatoes with Baked Potatoes

Caramel, Peach and Almond Cake

Strawberry Shortbread Stacks

Chicken Noodle Stir-fry with Peanut Sauce

Roast Stuffed Mushrooms with Cherry Tomatoes

Plaice Parcels with Parsley Butter, and Avocado and Tomato Salad

Roast Salmon Salad with Broad Beans, Peppers and Avocado

Mini Strawberry Cheesecakes

JULY

Classic Carbonara

Cherry Clafoutis

Best-Ever Steak Sandwich

Meringue Nests with Raspberry Cream Filling

Crispy Caramelised Chicken Thighs with Lemon and Coriander Rice

Quick Banoffee Pie

Lamb Burgers with Tomato and Coriander Raita

Raspberry Smoothies

AUGUST

Crunchy BLT Salad

Italian Tomato and Bread Salad

Lemony Plum Cake

Baked Lamb with Tomatoes and Aubergine

Sticky, Tangy Chicken Wings

Almond Baked Peaches with White Chocolate Sauce

Homemade Thin-Crust Pizzas

Blueberry Crumble Cakes

SEPTEMBER

Dad’s Chinese Beef

Grilled Pineapple with Lemon and Vanilla Mascarpone

Stuffed Pork Tenderloin wrapped in Parma Ham with Buttered Leeks

Asian Mango Salad

Chicken Laksa

Sausage, Mushroom and Tomato Pasta

Blondies

Grilled Courgette and Feta Salad

OCTOBER

Grandpa’s Famous Fish Cakes

Hazelnut Swirl Cookies

Chicken, Leek and Butter Bean Soup

Oaty Blackberry and Apple Crumble

Spicy Hummus with Pitta

Curried Lamb with Coriander and Sweet Potato Mash

Wholegrain Mustard Salmon with Pea Couscous

Crêpes with Orange Butter Sauce

NOVEMBER

Beef and Thyme Cobbler

Banana Bread

Chicken Tikka Masala with Garlic and Coriander Naans

Poached Pears with Chocolate Sauce and Toasted Hazelnuts

Baked Eggs with Parma Ham and Cheese

Spanish Tapas of Paprika Chicken, Patatas Bravas and Chorizo in Red Wine

Pasta with Butternut Squash, Sage and Smoky Bacon

Easy-Peasy Sticky Toffee Pudding

DECEMBER

Sausages and Lentils with Baby Leaf Salad and Honey Mustard Dressing

Cranberry and Coconut Florentines

Christmassy Red Velvet Cupcakes

Pan-Fried Fillet Steak with Spinach and Potato Gratin

Throw-it-all-in Frittata

Jessie’s Gooey Hot Choc Pud

Honey-Roasted Duck with Creamy Parsnips and Gravy

Guard’s Pudding

Acknowledgments

Copyright

About the Author

About Gill & Macmillan

INTRODUCTION

Hello! I’m Sophie, owner of Irish food company Kooky Dough. Before starting Kooky Dough with my business partner Graham in 2009, I had no experience of working in the food industry at all, but it had been my dream for a long time to have a food business.

My interest in food began as a young girl, watching my mum buzz about frantically in the kitchen. It amazed me every time, after all her fretting, she would produce incredibly beautiful food. I guess she just didn’t know how good a cook she was. I wanted to be like her – minus the frantic part, of course. So I started to cook a lot during college when I moved out of home. I became obsessed with trying new things and I loved cooking for friends. My eagerness to learn more led me to the Ballymaloe Cookery School in 2008. I adored the experience and it was then that I started to really think about having my own food business one day.

Of course, I have to admit that I chickened out completely when I moved back to Dublin! I took a financial services job based on my college qualifications. I knew I’d done the wrong thing as soon as I started, but it was 2008 – a scary time to be looking for a job in Ireland. Despite this (and despite numerous people telling me I was crazy), I quit the job quite quickly to pursue a career in food. Before long, Graham and I were standing behind a fold-up table in the farmers’ market in Stillorgan selling rolls of cookie dough that we’d made in my tiny mixer at home. And the rest, as they say, is history...

We’re incredibly fortunate that Kooky Dough has gone so well for us so far and although it’s extremely hard work running a young business, it’s still very exciting and full of surprises! One thing I’ve always been adamant about throughout all the crazy, long working days we’ve had, is to eat well every night and to keep cooking from scratch. I really do believe it’s the key to staying on top of a hectic life! Not only does cooking help me unwind in the evening time, it keeps me healthy and I’m also positive it keeps my concentration and energy levels up.

I have a lot of friends who work crazy hours and have lives just as hectic as mine, but they’re at a loss in the evenings as to what to cook. They want something that won’t take too long or too much effort, so they end up having things like beans on toast – not very inspiring five days a week… This is how I got the idea for the book. I wanted to write down all the things that I manage to cook during my manic week; things that aren’t too tiring or complicated. With some very basic store cupboard essentials and a weekly fresh food shop, you’ll be laughing!

The book is broken into chapters by month, so dip into the book at whatever month you’re in and you’ll find lots of ideas for what to cook. Of course, feel free to break the rules and try any recipe that takes your fancy whatever the time of year. And the most important thing is to have fun cooking!

I hope you all enjoy the recipes as much as I do.

Love,

Sophie x

PS

Of course, I wouldn’t be me if I didn’t throw in a load of recipes for yummy baked goodies and desserts. Life would be no fun if we didn’t treat ourselves!

GOOD-TO-HAVES

LARDER

olive oil

butter

eggs

cream

salt and black peppercorns

lemons

limes

onions

garlic

ginger

chillies

potatoes

nuts (almonds, hazelnuts, peanuts, pecans)

honey

pasta

rice

couscous

egg noodles

porridge oats

canned beans (butterbeans, cannellini, chickpeas)

canned tomatoes

stock cubes

red and white wine

chilli powder

dried chillies or chilli flakes

cayenne pepper

paprika

curry powder

curry pastes

dried oregano or dried thyme

soy sauce

sweet chilli sauce

balsamic vinegar

red or white vinegar

wholegrain mustard

caster sugar

brown sugar

icing sugar

flour

self-raising flour

baking powder

bread soda (bicarbonate of soda)

cocoa powder

vanilla extract

golden syrup

chocolate

EQUIPMENT

good knives

chopping board

sauce pans

frying pan or grill pan

ovenproof dishes

mixing bowls

food processor

electric whisk (handheld or free-standing)

grater

colander

wooden spoon

slotted spoon

potato masher

spatula

balloon whisk

sieve

baking sheets

cake tins (loaf tin, muffin tin)

rolling pin

kitchen towel

cling film

tin foil

parchment paper

WHAT’S WOW NOW!

Every fruit and vegetable has a seasonal time when it is at its very best. When in season, fruits and vegetables are super-fresh and have extra flavour. They also tend to be great value in the shops, since they’re sourced locally rather than being flown in from thousands of miles away.

Some fruits and vegetables are great the whole year round; others are in season for just a month or two. Use the guide below to help you shop more seasonably.

JANUARY

BEETROOT, BROCCOLI (PURPLE SPROUTING), BRUSSELS SPROUTS, CABBAGE, CARROTS, CAULIFLOWER, CELERIAC, KALE, LEEKS, MUSHROOMS, PARSNIPS, SWEDES, TURNIPS

FEBRUARY

BEETROOT, BROCCOLI (PURPLE SPROUTING), BRUSSELS SPROUTS, CABBAGE, CARROTS, CAULIFLOWER, CELERIAC, KALE, LEEKS, MUSHROOMS, PARSNIPS, SWEDES

MARCH

BROCCOLI (PURPLE SPROUTING), BRUSSELS SPROUTS, CABBAGE, CARROTS, CAULIFLOWER, KALE, LEEKS, MUSHROOMS, PARSNIPS, SCALLIONS, SWEDES

APRIL

CABBAGE, CAULIFLOWER, MUSHROOMS, RHUBARB, SCALLIONS

MAY

ASPARAGUS, AUBERGINES, CABBAGE, CAULIFLOWER, CUCUMBERS, MUSHROOMS, PEPERS, RADISH, RHUBARB, SCALLIONS, SPINACH, TOMATOES

JUNE

ASPARAGUS, AUBERGINES, BEETROOT, BLACKCURRANTS, BROAD BEANS, BROCCOLI (GREEN), CABBAGE, CAULIFLOWER, COURGETES, CUCUMBERS, FRENCH BEANS, MUSHROOMS, POTATOES (NEW SEASON), PEPERS, RADISH, RHUBARB, SCALLIONS, SHALLOTS, SPINACH, STRAWBERRIES, TOMATOES, TURNIPS

JULY

AUBERGINES, BEETROOT, BLACKBERRIES, BROAD BEANS, BROCCOLI (GREEN), CABBAGE, CARROTS, CAULIFLOWER, CELERY, CHERRIES, COURGETES, CUCUMBERS, FRENCH BEANS, GOOSEBERRIES, MUSHROOMS, POTATOES (NEW SEASON), PEAS, PEPERS, RADISH, RASPBERRIES, RHUBARB, RUNNER BEANS, SCALLIONS, SHALLOTS, SPINACH, STRAWBERRIES, TOMATOES, TURNIPS

AUGUST

AUBERGINES, BEETROOT, BLACKBERRIES, BLUEBERRIES, BROAD BEANS, BROCCOLI (GREEN), CABBAGE, CARROTS, CAULIFLOWER, CELERY, COURGETES, CUCUMBERS, FRENCH BEANS, MUSHROOMS, ONIONS, PARSNIPS, PEAS, PEPERS, PLUMS, RADISH, RASPBERRIES, RHUBARB, RUNNER BEANS, SCALLIONS, SHALLOTS, SPINACH, STRAWBERRIES, SWEDES, SWETCORN, TOMATOES, TURNIPS

SEPTEMBER

APPLES, BEETROOT, BLACKBERRIES, BROCCOLI (GREEN), BRUSSELS SPROUTS, BUTTERNUT SQUASH, CABBAGE, CARROTS, CAULIFLOWER, CELERY, COURGETES, CUCUMBERS, FRENCH BEANS, KALE, LEEKS, MUSHROOMS, ONIONS, PARSNIPS, PEAS, PEPERS, PLUMS, POTATOES (MAIN CROP), RADISH, RASPBERRIES, RHUBARB, RUNNER BEANS, SPINACH, STRAWBERRIES, SWEDES, SWETCORN, TOMATOES, TURNIPS

OCTOBER

APPLES, BEETROOT, BROCCOLI (GREEN), BRUSSELS SPROUTS, BUTTERNUT SQUASH, CABBAGE, CARROTS, CAULIFLOWER, CELERIAC, CELERY, KALE, LEEKS, MUSHROOMS, ONIONS, PARSNIPS, PEARS, PEPERS, POTATOES (MAIN CROP), PUMPKINS, RADISH, RASPBERRIES, SCALLIONS, SPINACH, STRAWBERRIES, SWEDES, TOMATOES, TURNIPS

NOVEMBER

BEETROOT, BROCCOLI (GREEN), BROCCOLI (PURPLE SPROUTING), BRUSSELS SPROUTS, BUTTERNUT SQUASH, CABBAGE, CARROTS, CAULIFLOWER, CELERIAC, CELERY, KALE, LEEKS, MUSHROOMS, PARSNIPS, PEARS, POTATOES (MAIN CROP), PUMPKINS, SWEDES, TURNIPS

DECEMBER

BEETROOT, BROCCOLI (PURPLE SPROUTING), BRUSSELS SPROUTS, CABBAGE, CARROTS, CAULIFLOWER, CELERIAC, KALE, LEEKS, MUSHROOMS, PARSNIPS, PEARS, PUMPKINS, SWEDES, TURNIPS

JANUARY

CHRISTMAS HAS PASSED, WE’VE HAD A GREAT TIME OVERINDULGING AND THERE’S PROBABLY HALF A TURKEY STILL LEFT IN THE FRIDGE! JANUARY ISN’T SEEN AS THE MOST FUN MONTH – WE TEND TO TRY AND JUST GET THROUGH IT – BUT IT CAN BE A CHANCE TO CATCH YOUR BREATH AFTER THE CRAZINESS OF CHRISTMAS, CURL UP IN FRONT OF THE FIRE AND ENJOY THE SIMPLE PLEASURES OF COMFORTING, WHOLESOME AND DELICIOUS FOOD.

SPICED PARSNIP AND CARROT SOUP

After all the indulgence at Christmas, soup can be a welcome relief. This particular soup can make a wonderful meal to calm the tummy after too much turkey and all the trimmings.