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First published in Great Britain in 2012 by Hamlyn,

a division of Octopus Publishing Group Ltd
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www.octopusbooks.co.uk

Copyright © Octopus Publishing Group Ltd 2012

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retrieval system, without the prior written permission of the publisher.

ISBN 978-0-60062-583-4 (eBook)

Both metric and imperial measurements are given for the recipes.
Use one set of measurements only, not a mixture of both.

Standard level spoon measurements are used in all recipes

1 tablespoon = 15 ml

1 teaspoon = 5 ml

Ovens should be preheated to the specified temperature. If using a

fan-assisted oven, follow the manufacturer’s instructions for
adjusting the time and temperature.
Eggs should be medium unless otherwise stated. The Department of
Health advises that eggs should not be consumed raw. This eBook
contains some dishes made with raw or lightly cooked eggs. It is
prudent for more vulnerable people, such as pregnant and nursing
mothers, invalids, the elderly, babies and young children, to avoid
uncooked or lightly cooked dishes made with eggs.

This eBook includes dishes made with nuts and nut derivatives. It is
advisable for those with known allergic reactions to nuts and nut
derivatives and those who may be potentially vulnerable to these
allergies, such as pregnant and nursing mothers, invalids, the
elderly, babies and children, to avoid dishes made with nuts and nut
oils. It is also prudent to check the labels of prepared ingredients for
the possible inclusion of nut derivatives.
 Contents
Copyright

QuickCook Family Meals

QuickCook Pasta

QuickCook Budget Meals

QuickCook Low Fat

QuickCook Vegetarian

QuickCook Desserts

Acknowledgements
 Introduction

30 20 10 – Quick, Quicker, Quickest

Hamlyn QuickCook eBooks help you create wonderful meals even
when you’re rushed off your feet. Every eBook contains 360 time-
busting recipes using only simple ingredients and speedy methods.
Each page presents a recipe with three variations to suit your day;
which can be completed in 30-, 20- or 10-minutes. In this free eBook
you can enjoy 50 recipes taken from the first six titles. They’re all
available now as eBooks and printed cookbooks.

QuickCook online
To make life even easier, you can use the special code on each
recipe page to email yourself a recipe card for printing, or email a
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and enter the code following each recipe and its variations.
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 QuickCook Family Meals

One-Pan Chicken with Honeyed

Roots and Stuffing

Serves 4
4 boneless, skin-on chicken breasts, about 175 g (6 oz) each
2 large baking potatoes, peeled and cut into chunks
6 parsnips, peeled and cut into chunks
6 carrots, peeled and cut into chunks
4 tablespoons olive oil
75 g (3 oz) packet stuffing mix (flavour of your choice)
2 leeks, trimmed, cleaned and cut into chunks
3 tablespoons clear honey
2 tablespoons chopped flat leaf parsley
salt and pepper

1. Arrange the chicken breasts in a large roasting tin with the

potato, parsnip and carrot chunks. Drizzle with the oil and toss
well to coat the chicken and vegetables in the oil. Season with
 salt and pepper and place in a preheated oven, 220°C (425°F),
Gas Mark 7, for 20 minutes.

2. Meanwhile, make up the stuffing according to the packet

instructions and shape into 4 balls.

3. Add the stuffing balls to the roasting tin with the leeks and return
to the oven for 5–6 minutes until the leeks have just softened.

4. Remove the stuffing balls from the roasting tin along with the
chicken pieces. Add the honey and parsley to the vegetables in
the tin and gently toss to coat. Serve the chicken and stuffing with
the roasted vegetables.

Quick Honeyed Chicken and Vegetables with Stuffing

Make up 100 g (3½ oz) of stuffing mix according to the
packet instructions and shape into 4 balls. Cook under a preheated
high grill, turning frequently, for 3–4 minutes until browned.
Meanwhile, heat 2 tablespoons olive oil in a large frying pan and
cook 750 g (1½ lb) frozen Mediterranean vegetables over a high
heat, stirring frequently, for 5 minutes. Add 4 ready-cooked skinless
chicken breast fillets, about 150 g (5 oz) each, roughly torn, and heat
through for 2 minutes. Add 3 tablespoons clear honey and 2
tablespoons chopped parsley and gently mix together. Serve the
chicken and vegetables with the stuffing on the side.
 Ham-Wrapped Sausages with Vegetables and Stuffing
Wrap 8 chipolata sausages with 1 slice of Parma ham each,
arrange in a large baking dish and bake in a preheated oven, 200°C
(400°F), Gas Mark 6, for 5 minutes. Add 750 g (1½ lb) frozen mixed
grilled vegetables to the dish, drizzle with olive oil and bake for 8
minutes. Meanwhile, make up 100 g (3½ oz) of stuffing mix
according to packet instructions and form into balls. Add to the dish
and bake for 6 minutes. Drizzle the sausages and vegetables with
balsamic vinegar and serve.
One-Pan Chicken with Honeyed Roots and Stuffing
 QuickCook Family Meals

Cherry Tomato and Cod Stir-Fry

with Bacon

Serves 4
2 tablespoons olive oil
1 bunch of spring onions, trimmed and roughly chopped
1 garlic clove, thinly sliced
175 g (6 oz) rindless streaky bacon, chopped
250 g (8 oz) cherry tomatoes, halved
375 g (12 oz) skinless cod, coley or haddock fillet, cut into cubes
finely grated rind of 1 lemon
2 large handfuls of spinach leaves
150 g (5 oz) feta cheese, crumbled
warm crusty bread, to serve

1. Heat the oil in a large, heavy-based pan frying pan and cook the
spring onions, garlic and bacon over a high heat, stirring
frequently, for 2–3 minutes until the onions are softened and the
 bacon is browned. Add the tomatoes and fish, reduce the heat
and cook, stirring gently and tossing occasionally so that the fish
cubes stay intact as much as possible, for 3–4 minutes until the
fish is opaque and cooked through.

2. Scatter over the lemon rind and spinach leaves, cover and cook
for 1–2 minutes until the spinach has wilted, then gently fold the
ingredients together. Scatter over the feta.

3. Serve piled on to warmed serving plates with warm crusty bread

to mop up the juices.

Cod, Tomato and Bacon Gratin Melt 15 g (½ oz) butter with

1 tablespoon olive oil in a frying pan and cook 1 bunch of
trimmed and chopped spring onions and 6 chopped rindless smoked
back bacon rashers over a high heat, stirring frequently, for 2
minutes. Add 375 g (12 oz) cubed skinless cod fillet and cook,
stirring gently, for 2 minutes. Transfer to a flameproof serving dish
and sprinkle with 4 tablespoons breadcrumbs mixed with 2
tablespoons grated Cheddar cheese and 1 tablespoon chopped
parsley. Top with a handful of halved cherry tomatoes. Cook under a
high grill for 2 minutes. Serve with crusty French bread.

Tomato and Smoked Cod Bake Heat 1 tablespoon olive oil

in a heavy-based frying pan and cook 4 trimmed, cleaned
and sliced leeks, 1 sliced garlic clove and 175 g (6 oz) chopped
rindless streaky bacon over a high heat, stirring frequently, for 3
minutes. Transfer to an ovenproof dish with 375 g (12 oz) cubed
skinless smoked cod and 4 sliced beef tomatoes. Season with
pepper and toss to mix. Toast 4 slices of white bread, then whizz in a
processor to make breadcrumbs. In a small bowl, mix the
breadcrumbs with 3 tablespoons grated Cheddar cheese and 1
tablespoon chopped parsley. Sprinkle over the fish and place in a
preheated oven, 180°C (350°F), Gas Mark 4, for 25 minutes. Serve
with warm crusty bread.
Cherry Tomato and Cod Stir-Fry with Bacon
 QuickCook Family Meals

Eggy Fruit Bread with Berries

and Cream

Serves 4
2 eggs
4 tablespoons milk
25 g (1 oz) caster sugar
½ teaspoon ground cinnamon
25 g (1 oz) butter
4 thick slices of fruit bread
125 g (4 oz) mixed fresh berries
8 tablespoons crème fraîche
icing sugar, for dusting
maple syrup, for drizzling

1. Beat the eggs with the milk, caster sugar and cinnamon in a bowl.
Melt the butter in a large, heavy-based frying pan. Dip the fruit
bread slices, 2 at a time, into the egg mixture on both sides and
 allow to soak in the mixture, then lift out and cook over a medium
heat for 1–2 minutes on each side until golden and set. Remove
and stack to keep warm.

2. Meanwhile, mix half the berries into the crème fraîche.

3. Spoon the berry cream on to the warm toasts, then scatter over
the remaining berries and dust with icing sugar. Drizzle with maple
syrup and serve.

Eggy Chocolate Bread with Raspberries Beat 2 eggs with 4

tablespoons good-quality shop-bought chocolate milkshake,
25 g (1 oz) caster sugar and ½ teaspoon ground cinnamon in a bowl.
Melt 25 g (1 oz) butter in a large, heavy-based frying pan. Dip 4 thick
slices of brioche, 2 at a time, into the egg mixture on both sides and
allow to soak in the mixture, then lift out and cook over a medium
heat for 1–2 minutes on each side until golden and set. Remove and
stack to keep warm. Place 125 g (4 oz) chopped plain dark chocolate
in a saucepan with 6 tablespoons double cream and 15 g (½ oz)
butter. Heat gently, stirring constantly, until the sauce is smooth and
melted. Serve the chocolate breads topped with spoonfuls of extra-
thick double cream, scattered with 75 g (3 oz) fresh raspberries and
50 g (2 oz) roughly chopped plain dark chocolate, then drizzled with
the warm chocolate sauce.
 Berry Bread and Butter Pudding Lightly butter 8 slices of fruit
and layer in a large, shallow gratin dish with 125 g (4 oz)
mixed berries, defrosted if frozen. Beat together 3 eggs, 450
ml (¾ pint) milk, 50 g (2 oz) caster sugar and ½ teaspoon ground
cinnamon in a bowl, then pour over the bread and berries. Place in a
preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until
lightly set and golden. Scatter with 2 tablespoons demerara sugar to
serve.
Eggy Fruit Bread with Berries and Cream
More Delicious Recipes
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Salami and Sweetcorn Fried Eggy Bread Sweetcorn Fritters with Eggs Florentine
Hash with Poached Eggs Sandwich with Mozzarella Chilli and Tomato Salsa

Fillet of Beef with a Apricot-Glazed Gammon Roasted Smoked Spicy Bean Burgers with
Mustard Crust and Oven Steaks with Paprika Haddock with Mash and Tomato Salsa
Chips Potatoes Poached Eggs

Coconut Dahl with Chocolate and Raspberry Make-Ahead Chocolate Mousse with
Toasted Naan Fingers Layers Cheesecakes with Berry Pistachio Ice Cream
Compote
More Delicious Recipes
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Thai Chicken Soup Chargrilled Chicken with Sweet and Sour Pork with Asian-Style Beef Skewers
Salsa and Fruity Fresh Pineapple Chunks with Satay Sauce
Couscous

Poached Chicken with Creamy Scallops with Lemony Prawns and Cherry Tomato and Cod
Thai Red Curry Sauce Leeks Broccoli Stir-Fry Stir-Fry with Bacon

Sticky Honey and Chilli Oat-Topped Orchard Fruit

Salmon Skewers with Egg, Basil and Cheese Puy Lentil Stew with Crumbles
Rice Salad with Cherry Garlic and Herb Bread
Tomatoes
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 QuickCook Pasta

Pasta with Seafood and

Roasted Butternut Squash

Serves 4
400 g (13 oz) butternut squash, peeled, deseeded and cubed
2 tablespoons olive oil
400 g (13 oz) tripoline pasta
1 onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded if liked, and finely chopped
75 ml (3 fl oz) dry white wine
500 g (1 lb) mussels, debearded and cleaned
salt and pepper
chopped coriander leaves, to garnish

1. Toss the butternut squash in 1 tablespoon of the oil in a roasting

tin and season well. Place in a preheated oven, 200°C (400°F),
Gas Mark 6, for 15 minutes. Turn over and cook for a further 10
 minutes or until soft and lightly browned.

2. Meanwhile, cook the pasta in a large saucepan of salted boiling

water according to the pack instructions until al dente.

3. Heat the remaining oil in another large saucepan, add the onion,
garlic and chilli and cook for a couple of minutes until softened.
Pour over the wine and bring to the boil. Reduce the heat and
simmer for 1–2 minutes. Add the mussels, cover with a lid and
cook for 5 minutes until the mussels have opened. Discard any
that remain closed.

4. Drain the pasta and return to the pan. Stir in the butternut squash
and mussels with all the cooking juices. Season well.

5. Spoon into serving bowls and serve sprinkled with the coriander.

Easy Butternut Squash and Seafood Tripoline Cook 400 g

(13 oz) penne and the butternut squash, prepared as for
Pasta with Seafood and Roasted Butternut Squash, in a large
saucepan of boiling water for 10 minutes until soft. Drain, return to
the pan and toss together with 200 g (7 oz) shop-bought ready-
cooked mussels, a good squeeze of lemon juice and some dried
chilli flakes. Serve as for Pasta with Seafood and Roasted Butternut
Squash.
 Pasta with Butternut Squash and Seafood Sauce Heat a
little olive oil in a large frying pan, add the butternut squash,
prepared as for Pasta with Seafood and Roasted Butternut Squash,
and cook over a low heat for 12–15 minutes or until soft. Place in a
food processor or blender and whizz to form a purée. Heat a little
olive oil in a frying pan, add 1 finely chopped onion and cook until
softened, then add the squash, 75 g (3 oz) half-fat crème fraîche and
enough water to make a sauce. Add 200 g (7 oz) large cooked
peeled prawns and cook for 3 minutes or until heated through.
Meanwhile, cook and drain the tripoline pasta as for Pasta with
Seafood and Roasted Butternut Squash. Stir through the sauce and
serve sprinkled with 25 g (1 oz) soft goats’ cheese and chopped flat-
leaf parsley.
Pasta with Seafood and Roasted Butternut Squash
 QuickCook Pasta

Ligurian Potato and Green

Bean Pasta with Pesto

Serves 4
300 g (10 oz) trofie pasta
6 new potatoes, scrubbed and halved
125 g (4 oz) green beans, trimmed
salt and pepper

For the pesto

75 g (3 oz) basil leaves

25 g (1 oz) toasted pine nuts, plus extra to serve
1 garlic clove, crushed
100 ml (3½ fl oz) extra-virgin olive oil
3 tablespoons grated Parmesan cheese, plus extra to serve

1. Cook the pasta in a large saucepan of salted boiling water

according to the pack instructions until al dente.
2. Meanwhile, cook the potatoes in a large saucepan of salted
boiling water for 7 minutes. Add the beans and cook for a further
5 minutes.

3. To make the pesto, pound together all the ingredients in a mortar

with a pestle to form a chunky pesto and season. Alternatively,
place the ingredients in a small food processor or blender and
whizz together.

4. Drain the pasta and vegetables and return to a pan. Toss

together with the pesto and season.

5. Spoon into serving bowls and serve scattered with extra

Parmesan and toasted pine nuts.

Quick Bean and Pea Pasta with Red Pesto Cook 500 g (1
lb) fresh trofie according to the pack instructions until al
dente. Meanwhile, cook 75 g (3 oz) frozen broad beans, 75 g (3 oz)
frozen peas and 125 g (4 oz) trimmed green beans in a separate
saucepan of salted boiling water for 3–4 minutes or until tender.
Drain the pasta and vegetables and return to a pan. Stir through 4
tablespoons shop-bought fresh red pesto and serve immediately.

Roast Chicken with Potato, Green Bean and Pesto Pasta

Place the potatoes, prepared as above, in a roasting tin and
toss in a little olive oil. Place in a preheated oven, 200°C (400°C),
Gas Mark 6, for 5 minutes. Add 4 boneless chicken breasts to the tin
and return to the oven for 20 minutes or until the potatoes and
chicken are golden and cooked through. Meanwhile, cook the trofie
as for Ligurian Potato and Green Bean Pasta with Pesto. Add the
green beans to the pan 5 minutes before the end of the cooking time
and cook until tender. Make the pesto as above and mix together
with 50 g (2 oz) soft goats’ cheese in a bowl. Drain the pasta and
beans and return to the pan. Stir through the pesto and roasted
potatoes and serve the pasta alongside the chicken.
Ligurian Potato and Green Bean Pasta with Pesto
 QuickCook Pasta

Chorizo and Red Pepper Pasta

Serves 2
200 g (7 oz) fiorelli pasta
1 tablespoon olive oil, plus extra to serve
75 g (3 oz) chorizo, thinly sliced
1 red pepper, cored, deseeded and cut into chunks
1 garlic clove, crushed
1 tablespoon tomato purée
75 ml (3 fl oz) dry white wine
teaspoon sugar
salt and pepper
chopped flat-leaf parsley, to garnish

1. Cook the pasta in a large saucepan of salted boiling water

according to the pack instructions until al dente.

2. Meanwhile, heat the oil in a large frying pan, add the chorizo
slices and cook, for a couple of seconds until crisp. Remove with
 a slotted spoon and set aside.

3. Add the red pepper to the pan and cook for a couple of minutes
until browned. Stir in the garlic and tomato purée and cook for a
further 30 seconds. Pour over the wine, add the sugar and stir
well. Bring to the boil, then cook for 5 minutes until reduced
slightly and season.

4. Drain the pasta and return to the pan. Toss with a little olive oil,
then stir through the chorizo and sauce. Spoon into serving bowls
and serve sprinkled with the parsley.

Paella-Style Red Pepper Pasta Cook 1 boneless chicken

breast under a preheated hot grill for 7 minutes on each side
or until cooked through. Meanwhile, heat the olive oil in a large
saucepan and fry 100 g (3½ oz) chorizo, cubed, and 1 red pepper,
prepared as for Chorizo and Red Pepper Pasta, until browned, then
add the wine as above, a pinch of saffron threads and 500 g (1 lb)
cleaned clams. Cover with a lid and cook for 5 minutes, shaking
occasionally, until the clams open. Discard any that remain closed.
Cook 200 g (7 oz) orzo according to the pack instructions. Drain,
then toss through the clam sauce and sliced chicken.

Pasta with Rich Red Pepper Sauce Place the red pepper,
prepared as for Chorizo and Red Pepper Pasta, and 3 halved
tomatoes in a roasting tin and drizzle with a little olive oil and a
splash of white wine. Place in a preheated oven, 190°C (375°F), Gas
Mark 5, for 20–25 minutes. Meanwhile, cook and drain the fiorelli as
above. Sprinkle the pepper and tomatoes with 1 teaspoon smoked
paprika, then toss through the drained pasta. Serve with dollops of
soured cream.
Chorizo and Red Pepper Pasta
More Delicious Recipes
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Spicy Mushroom Rigatoni Chicken, Bacon and Cheesy Tomato Pasta Ham and Courgette
Bake Asparagus Pasta Bake Bake Lasagne

Pasta Rolls with Red Broccoli and Ham Pasta Tuna and Sweetcorn Spinach and Ricotta
Pepper and Ricotta Bake Pasta Bake Cannelloni

Hearty Sausage and Sin-Free Macaroni Blue Cheese and Macaroni Prawn Gratin
Spinach Pasta Bake Cheese with Tomato Cauliflower Cannelloni
More Delicious Recipes
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Spaghettini with Tomato Spaghetti with Creamy Anchovy, Lemon Spaghetti Salsa Verde
and Basil Butter Watercress Pesto and and Rocket Spaghetti with Grilled Chicken
Blue Cheese

Spaghetti Carbonara Easy Sausage Spaghetti Rocket, Chilli and Ricotta Spaghetti with Kale and
Bolognese Spaghetti Gruyère

Spaghetti with Mini Tuna Red Pepper and Walnut Spaghetti with Monkfish, Fiery Black Spaghetti with
Balls Spaghetti Mussels and Fennel Squid
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 QuickCook Budget Meals

Chilli Crab and Rice Cakes with

Lime Dipping Sauce

Serves 4

2 × 175 g (6 oz) cans crab meat

3 spring onions, chopped
100 g (3½ oz) cooked rice
75 g (3 oz) dried breadcrumbs
1 red chilli, deseeded and chopped
3 tablespoons chopped coriander
finely grated rind of ½ lime
2 small eggs, lightly beaten
1 teaspoon Thai fish sauce
vegetable oil, for shallow frying
lime wedges, to serve

For the dipping sauce

4 tablespoons caster sugar

2 tablespoons rice wine vinegar or white wine vinegar
2 tablespoons water
 finely grated rind of ½ lime
1 tablespoon lime juice
2 teaspoons Thai fish sauce
½ red chilli, deseeded and chopped

1. In a large bowl, mix the crab meat, spring onions, rice,

breadcrumbs, chilli, coriander and half of the lime rind. Add the
beaten egg and fish sauce to the bowl, and mix to combine,
adding extra breadcrumbs if the mixture seems a little damp.

2. Form the mixture into 12 crab cakes, then arrange on a plate,

cover lightly and chill in the refrigerator for 10–12 minutes to firm
up.

3. Meanwhile, make the dipping sauce. Place the caster sugar,

vinegar and measured water in a small pan, and warm over a low
heat until the sugar dissolves. Stir in the lime rind and juice, fish
sauce and chilli, then remove from the heat and set aside.

4. Heat the vegetable oil in a large nonstick frying pan and cook the
crab cakes for 2–3 minutes on each side, until hot and golden.
Drain on kitchen paper and serve with lime wedges and the
dipping sauce.
Crab and Rice Salad with Lime Dressing Flake 2 × 175 g (6 oz)
cans crab meat, and toss with 3 chopped spring onions, 1
deseeded and finely chopped red chilli, 3 tablespoons finely
chopped coriander and the finely grated rind of ½ lime. Stir in
500 g (1 lb) cooked basmati rice, mix and spoon into bowls. Make
the dipping sauce following the main recipe and serve warm, drizzled
over the salad.

Crab Fried Rice Lightly beat 2 small eggs with 1 tablespoon

soy sauce and 1 teaspoon fish sauce. Heat 2 tablespoons oil
in a frying pan and add half the egg, swirling to make a thin omelette.
Cook for about 2 minutes, turning once, until slightly crispy. Remove
from the pan and roll. Repeat to make another omelette roll. Return
the pan to the heat with 2 tablespoons oil, and add 3 chopped spring
onions, 1 deseeded and chopped red chilli and a 1.5-cm (¾-inch)
piece of fresh root ginger, chopped. Cook for 2–3 minutes, until soft.
Stir 500 g (1 lb) cooked basmati and wild rice mix into the pan, along
with 100 g (3½ oz) defrosted frozen peas. Cook for 2–3 minutes,
then add 2 × 175 g (6 oz) cans crab meat, flaked, and cook for a
minute more, until hot. Spoon the fried rice into bowls, then slice the
egg rolls thinly and scatter over the rice. Serve drizzled with extra
soy sauce.
Chilli Crab and Rice Cakes with Lime Dipping Sauce
 QuickCook Budget Meals

Melting Chocolate Pots

Serves 4

75 g (3 oz) dark chocolate

100 g (3½ oz) butter, plus extra for greasing
75 g (3 oz) sugar
2 eggs
2 tablespoons cocoa powder
25 g (1 oz) plain flour
icing sugar, for dusting

1. Preheat the oven to 180 °C (350 °F), Gas Mark 4, and butter 4
large ramekins, about 8 cm (3¼ inches) in diameter. Melt the
chocolate and butter in a small pan over a very low heat.

2. Meanwhile, beat the sugar and eggs together, and pour in the
melted chocolate. Beat in the cocoa powder and flour, and
continue beating until smooth.
3. Divide the mixture between the ramekins and cook in the
preheated oven for 10–12 minutes, or until crisp on top and still
melting inside.

4. Remove from the oven, set aside to cool for 1–2 minutes, then
serve dusted with icing sugar.

Vanilla Ice Cream with Melting Chocolate Sauce Melt 175

g (6 oz) dark chocolate with 1 tablespoon golden or maple
syrup, 15 g (½ oz) butter and 50 ml (2 fl oz) water in a heatproof
bowl over a pan of barely simmering water, so that the bowl is not
quite touching the surface of the water. Warm until melted, then mix
until smooth and glossy. Serve drizzled over vanilla ice cream.

Dark Chocolate Soufflés Melt 125 g (4 oz) dark chocolate in

a heatproof bowl over a pan of barely simmering water, so
that the bowl is not quite touching the surface of the water. Heat
gently until melted but not hot. Whisk in 3 egg yolks, then fold in 50 g
(2 oz) self-raising flour. Whisk the 3 egg whites in a large bowl with
50 g (2 oz) caster sugar to form soft peaks. Gently fold the whisked
egg whites into the chocolate. Lightly grease 4 individual ovenproof
dishes or ramekins and place on a baking sheet. Divide the mixture
between them and cook in a preheated oven, 190 °C (375 °F), Gas
Mark 5, for 12 –15 minutes until well risen. Serve immediately,
dusted with icing sugar.
Melting Chocolate Pots
 QuickCook Budget Meals

Pan-Fried Gnocchi and Chorizo

Salad

Serves 4

2 tablespoons olive oil

400 g (13 oz) ready-made gnocchi
4 large, ripe tomatoes, roughly chopped
1 small bunch of basil leaves, roughly shredded
125 g (4 oz) mozzarella cheese, torn into pieces
100 g (3½ oz) sliced chorizo
1–2 tablespoons balsamic vinegar
salt and pepper

1. Heat the olive oil in a large nonstick frying pan and add the
gnocchi. Pan-fry for about 8 minutes, moving frequently, until
crisp and golden.

2. Meanwhile, toss the tomatoes with the basil leaves and torn
mozzarella, season to taste and arrange on 4 serving plates.
3. Add the chorizo to the pan of gnocchi for the final 1–2 minutes of
cooking, until slightly crisp and golden. Scatter the gnocchi and
chorizo over the salads, and serve drizzled with a little balsamic
vinegar.

Pan-Fried Gnocchi with Chorizo and Tomato Sauce Heat

2 tablespoons oil in a large nonstick frying pan and cook 1
chopped red onion for 7–8 minutes, until soft and golden. Chop 100
g (3½ oz) chorizo, add to the pan and cook for 1–2 minutes. Dice 4
large tomatoes and add to the pan with 1 tablespoon balsamic
vinegar, and reduce the heat. Cook gently for 3–4 minutes, then stir
in the leaves from a small bunch of basil, season to taste and
remove from the heat. Meanwhile, fry 400 g (13 oz) ready-made
gnocchi in a separate pan, following the main recipe. Spoon the
gnocchi into 4 shallow bowls, then spoon over the chorizo and
tomato sauce and serve scattered with 125 g (4 oz) mozzarella
cheese, torn into pieces.

Creamy Gnocchi and Chorizo Bake Dice 4 large tomatoes

and place in a large bowl with 100 g (3½ oz) sliced chorizo,
750 g (1½ lb) ready-made gnocchi, 1 small bunch of basil leaves,
roughly shredded, and 1–2 tablespoons balsamic vinegar. Season
generously, then tip into a large ovenproof dish, pour over 140 ml
(4½ fl oz) single cream and scatter with 125 g (4 oz) mozzarella
cheese, torn into pieces. Cook in a preheated oven, 200 °C (400 °F),
Gas Mark 6, for about 20 minutes until bubbling and golden. Serve
with plenty of mixed salad leaves.
Pan-Fried Gnocchi and Chorizo Salad
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Tomato and Chickpea Creamy Wild Mushroom Ham and Pea Soup with Giant Tomato and
Stew Soup Crispy Bacon Rosemary Muffins

Gardener’s Pie Mustardy Squash, Carrot Beef Pies with Crunchy Herby Sausages with
and Sweet Potato Topping Potato and Celeriac Mash
Casserole

Baked Aubergine with Melting Chocolate Pots Sticky Toffee Apples Pear and Walnut Muffins
Lamb and Pine Nuts
More Delicious Recipes
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more.

Tandoori Chicken Wings Aloo Tikki with Coriander Tomato and Mascarpone Homemade Baked Beans
with Raita and Mint Chutney Penne Pasta

Grilled Macaroni Cheese Deconstructed Minced Pork Balls with Tuna Rissoles with
with Bacon Shepherd’s Pie Sweet and Sour Sauce Coriander Mayonnaise

Lemon Grilled Fish with Crunchy Baked Apples Old-Fashioned Rock Almost Instant Peach
Cheesy Mashed Potato and Pears Cakes Trifle
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 QuickCook Low Fat

Madeira and Rosemary Pork

Medallions

Serves 4
25 g (1 oz) dry-packed sun-dried tomatoes
1.25 kg (2½ lb) large potatoes, peeled and quartered
2 tablespoons olive oil
750 g (1½ lb) pork fillet, cut into 1.5 cm (¾ inch) slices
3 shallots, finely sliced
50 ml (2 fl oz) Madeira
4 teaspoons finely chopped rosemary
125 ml (4 fl oz) low-fat single cream
1 tablespoon wholegrain mustard
75 ml (3 fl oz) skimmed milk
salt and pepper

1. Place the sun-dried tomatoes in a bowl and cover with just-boiled

water. Cover the bowl and set aside for 20 minutes.
2. Put the potatoes in a large saucepan and cover with salted water.
Bring to the boil and cook for 15–20 minutes.

3. Heat the olive oil in a large frying pan over a medium-high heat,
add the pork and cook for 1–2 minutes until golden, turning once.
Remove from the pan and set aside.

4. Reduce the heat to medium, add the shallots to the pan and cook
for 4–5 minutes until softened and golden. Pour in the Madeira
and add 2 teaspoons of the rosemary. Allow to bubble, then stir in
the cream, season generously with salt and pepper and simmer
for 1–2 minutes to heat through.

5. Drain the soaked tomatoes, reserving 2 tablespoons of the

soaking liquid, then slice into strips. Add the pork, tomatoes and
reserved liquid to the pan. Simmer gently for 3–4 minutes.

6. Meanwhile, drain the potatoes and mash with the mustard,

remaining rosemary and milk. Season well with salt and pepper.
Serve the mash with the pork medallions on top.

Smoked Bacon and Rosemary Pasta Sauce Cut 4 slices of

lean, smoked back bacon into strips and fry in 1 tablespoon
olive oil until crispy. Add 3 finely chopped shallots, stir-fry for 2–3
minutes, then add 25 g (1 oz) thinly sliced drained sun-dried
tomatoes in oil, 4 teaspoons finely chopped rosemary and 50 ml (2 fl
oz) Madeira. Bubble up, add 125 ml (4 fl oz) low-fat single cream,
season and simmer until hot. Serve with cooked fresh tagliatelle.

Pan-Fried Pork Loin with Rosemary and Cider Vinegar

Sauce Heat 2 teaspoons olive oil in a large frying pan over a
medium heat, then add 4 lean pork loin steaks, about 150 g (5 oz)
each, and fry for 1–2 minutes each side or until browned. Remove
the steaks from the pan and set aside. Add 2 chopped slices of lean
smoked bacon to the pan and stir-fry for 2–3 minutes, then add 3
finely chopped shallots and cook for 3–4 minutes, stirring
occasionally. Add 4 teaspoons finely chopped rosemary, 125 ml (4 fl
oz) dry cider and 50 ml (2 fl oz) cider vinegar and return the pork to
the pan. Simmer gently for 3–4 minutes until the pork is cooked
through, then stir in 100 ml (3½ fl oz) low-fat single cream and heat
until the sauce is hot. Serve with steamed purple sprouting broccoli.
Madeira and Rosemary Pork Medallions
 QuickCook Low Fat

Watermelon, Pomegranate and

Haloumi Salad

Serves 4
200 g (7 oz) reduced-fat haloumi cheese, cut into 8 slices
finely grated zest and juice of 1 lime
2 spring onions, finely sliced
2 tablespoons chopped parsley
2 tablespoons chopped mint
1 tablespoon avocado oil
150 g (5 oz) wild rocket leaves
½ watermelon, peeled, deseeded and diced
½ small red onion, finely sliced
100 g (3½ oz) almond-stuffed green olives
1 tablespoon pomegranate molasses
1–2 teaspoons chilli paste, to taste
100 g (3½ oz) pomegranate seeds (about 1 pomegranate)
pepper

1. Preheat the grill. Toss the haloumi with the lime zest, spring onions and
1 tablespoon each of the parsley and mint, then place on a foil-lined
 baking tray. Drizzle over a little of the avocado oil and place the tray
under the grill for 3–4 minutes until hot and golden, turning once.

2. Meanwhile, arrange the rocket leaves on 4 large plates. Toss the

watermelon, onion, olives and remaining parsley and mint in a large
bowl. Spoon the dressed watermelon over the rocket.

3. In a small bowl, mix together the lime juice, pomegranate molasses, the
remaining avocado oil and chilli paste, to taste, then season with black
pepper.

4. Top each salad with 2 slices of the grilled haloumi, then scatter over the
pomegranate seeds. Serve drizzled with the dressing.

Watermelon and Feta Salad Peel, deseed and dice ½ watermelon

and arrange on serving plates. Crumble 200 g (7 oz) reduced-fat
feta over the watermelon, then scatter 2 finely sliced spring onions, 2
tablespoon each of chopped mint and parsley and 100 g (3½ oz) black
olives. Sprinkle over 100 g (3½ oz) pomegranate seeds and serve drizzled
with 1 tablespoon pomegranate molasses.

Sweet Potato and Haloumi Salad with a Herb Dressing Cook

500 g (1 lb) peeled sweet potatoes cut into 1.5 cm (¾ inch) slices in
boiling water for 4–5 minutes to partially cook. Meanwhile, rub 1 teaspoon
avocado oil over 200 g (7 oz) reduced-fat haloumi cheese, cut into 8 slices.
Heat a ridged griddle pan over a medium heat, then griddle the haloumi for
3–4 minutes, turning once. Remove and set aside. Brush the parboiled
sweet potato with 1 tablespoon chilli oil on both sides, then griddle for 2–3
minutes each side, turning the pieces once to create a criss-cross pattern.
Meanwhile, arrange 150 g (5 oz) wild rocket leaves on serving plates and
mix together in a small bowl 1 tablespoon each of reduced-fat pesto and
lemon juice. Arrange the sweet potato and haloumi on the rocket leaves,
then scatter over 2 finely sliced spring onions and 2 tablespoons each of
chopped parsley and mint. Drizzle over the lemon dressing and serve
scattered with 1 tablespoon toasted pine nuts.
Watermelon, Pomegranate and Haloumi Salad
 QuickCook Low Fat

Poached Apricots with Orange

Flower Water and Pistachios

Serves 4
400 g (13 oz) ready-to-eat semi-dried apricots
350 ml (12 fl oz) apple and elderflower juice
2 tablespoons orange flower water
½ teaspoon ground cinnamon
2 tablespoons clear honey
75 g (3 oz) shelled unsalted pistachios, crushed

1. Put the apricots in a pan with the apple and elderflower juice,
orange flower water, cinnamon and honey and bring to a gentle
boil over a medium-high heat. Reduce the heat and simmer for
2–3 minutes until fragrant.

2. Pour the apricots and juices into a large bowl and set aside to
cool slightly.
3. Serve in deep bowl, scattered with the pistachios.

Poached Apricots with Scented Yogurt Place 12–16 whole

apricots, 500 ml (17 fl oz) water, 350 ml (12 fl oz) apple and
elderflower juice, 2 tablespoons orange flower water, 1 teaspoon
vanilla bean paste or extract and 2 tablespoons clear honey in a
saucepan over a medium-high heat and bring to a gentle boil.
Reduce the heat and simmer gently for 10–12 minutes. Meanwhile,
beat together 2 teaspoons orange flower water and 150 g (5 oz) fat-
free Greek yogurt in a bowl. Spoon the poached apricots into bowls
with as much of the cooking liquid as desired. Serve with the scented
yogurt and almond thin biscuits.

Apricot and Pistachio Puff Pastry Slices Cut a 230 g (7½

oz) sheet of ready-rolled puff pastry into quarters to make 4
rectangles, 14 × 10 cm (5½ × 4 inches). Place the pastry squares on
a lightly greased, nonstick baking tray and put 2 drained apricot
halves in juice, cut side down, over each pastry section. Mix 2
tablespoons orange flower water, ½ teaspoon ground cinnamon and
2 tablespoons runny honey in a bowl. Brush the mixture over the
apricots and put the baking tray in a preheated oven, 200°C (400°F),
Gas Mark 6, for 15–18 minutes until the pastry is golden and crisp.
Roughly chop 75 g (3 oz) shelled unsalted pistachios, scatter over
the apricot slices and serve.
Poached Apricots with Orange Flower Water and Pistachios
More Delicious Recipes
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Smoked Ham and Cherry Butterflied Sardines with Smoked Chicken with Real Guacamole with
Tomato Omelette Beetroot Salsa Beans, Walnuts and Raw Vegetables
Tarragon

Pan-Fried Salmon with Baked Sea Bream with Swordfish Steaks with Lemony Scallop Skewers
Mixed Bean Salad Cumin and Cucumber Basil and Pinenut Oil with Rocket
Yogurt

Asian-Spiced Beef Rare Beef and Baby Honey and Mustard Marinated Tofu with
Carpaccio Beetroot Salad Chicken Fillets with Sesame Seeds
Coleslaw
More Delicious Recipes
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more.

Chunky Fruit Skewers Butternut Squash and Warm Rainbow Salad Great Chilled Gazpacho
with Rosewater Dressing Ricotta Frittata with New Potatoes

Tomato and Bread Soup Cajun-Spiced Tiger Red Mullet with Capers Sweet Chilli Chicken Stir-
Prawns with Mixed Rice and a Warm Tomato Fry
Salad

Stuffed Pork Steaks with Grilled Vegetable Salad Creamy Stuffed Roast Mediterranean Bowl of
Butter Bean Salad Peppers with Mixed Giant Couscous
Grains
Buy the full eBook to enjoy more recipes
 QuickCook Vegetarian

Tomato, Camembert, Goats’

Cheese and Herb Tart

Serves 4
250 g (8 oz) puff pastry
3–4 tablespoons black olive tapenade or Dijon mustard, if
preferred
300 g (10 oz) ripe plum tomatoes, finely sliced
8 large basil leaves, roughly torn
125 g (4 oz) Camembert cheese
100 g (3½ oz) goats’ cheese
2 tablespoons fresh thyme leaves, plus extra to garnish
1–2 tablespoons extra virgin olive oil
salt and pepper

1. Roll out the pastry and use it to line a 25 cm (10 in) tart tin.
2. Spread the tapenade or mustard over the base of the tart.

3. Discarding any juice or seeds that have run from the tomatoes,
lay the slices in concentric circles in the tart. Season the
tomatoes (bear in mind that tapenade is salty) and scatter over
the basil.

4. Cut the Camembert into thin wedges and the goats’ cheese into
thin wedges or slices, according to its shape. Arrange a circle of
Camembert pieces around the outside and a circle of goats’
cheese within. Put any remaining pieces of cheese in the middle.

5. Sprinkle over the thyme leaves and drizzle the oil on top.

6. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–18

minutes until the pastry is cooked and the cheese is golden and
bubbling. Serve immediately, garnished with thyme.

Tomato, Tapenade and Two Cheese Baguette Split 2

warmed baguettes and spread both sides with 10
tablespoons black olive tapenade, 6 tablespoons Dijon mustard and
fill each with 400 g (13 oz) ripe, sliced plum tomatoes, 25 g (1 oz)
basil leaves, 100 g (3½ oz) each of sliced Camembert cheese and
goats’ cheese. Season and serve with a green salad.
 Fresh Tomato and Two Cheese Pasta Cook 375 g (12 oz)
farfalle pasta according to the packet instructions.
Meanwhile, finely chop 4 plum tomatoes, 100 g (3½ oz) pitted black
olives, 25 g (1 oz) basil leaves and 2 tablespoons thyme leaves and
place in a bowl with 100 g (3½ oz) each of diced goats’ cheese and
Camembert cheese. Drain the pasta and add to the tomato mixture.
Season, toss to mix well and serve immediately.
Tomato, Camembert, Goats’ Cheese and Herb Tart
 QuickCook Vegetarian

Quinoa, Courgette and

Pomegranate Salad

Serves 4
75 g (3 oz) quinoa
1 large courgette
1 tablespoon white wine vinegar
4 tablespoons olive oil
4 spring onions, finely sliced
100 g (3½ oz) cherry tomatoes, halved
1 red chilli, finely chopped
100 g (3½ oz) pomegranate seeds (or seeds of ½ pomegranate)
small handful of finely chopped flat leaf parsley
salt and pepper

1. Cook the quinoa following the packet instructions then drain and
rinse under cold water. Drain again.
2. Cut the ends off the courgette then cut into ribbons using a potato
peeler.

3. Whisk together the vinegar and 2 tablespoons of the oil and

season with salt and pepper.

4. Put the rest of the ingredients in a large bowl, then pour over the
dressing and toss everything together and serve.

Courgette and Spring Onion Stir-Fry Heat 2 tablespoons

olive oil in a large wok and add 2 coarsely grated courgettes,
6 sliced spring onions and 100 g (3½ oz) roughly chopped cherry
tomatoes. Stir-fry over a high heat for 3–4 minutes. Add a 100 g (3½
oz) sachet of a favourite ready-made stir-fry sauce and stir-fry for 2–
3 minutes until piping hot. Serve with noodles or rice.

Warm Grilled Courgette and Aubergine Salad with

Quinoa Cook 50 g (2 oz) quinoa according to the packet
instructions. Meanwhile, slice 2 large courgettes, and 1 aubergine
into 1 cm (½ in) slices, brush with a little olive oil and cook in a
griddle pan over a high heat in batches for 4–5 minutes on each side
or until tender. Place in a wide bowl and scatter over 4 finely sliced
spring onions, 100 g (3½ oz) halved cherry tomatoes and the cooked
quinoa. Drizzle with a mixture of 4 tablespoons olive oil and 1
tablespoon white wine vinegar. Season, scatter with mint leaves and
serve.
Quinoa, Courgette and Pomegranate Salad
 QuickCook Vegetarian

Aubergine and Harissa Sauté

Serves 4
4 tablespoons sunflower oil
750 g (1½ lb) baby aubergines, thinly sliced
4 tomatoes, chopped
1 teaspoon ground cinnamon
1 teaspoon finely chopped coriander leaves
2 tablespoons harissa
salt and pepper
cooked basmati rice, to serve

1. Heat the oil in a large frying pan and add the aubergines.

2. Fry over a high heat for 2–3 minutes then add the tomatoes,
cinnamon, coriander and harissa. Stir-fry for 3–4 minutes or until
the aubergines are tender.
3. Season to taste and serve with basmati rice.

Crispy Moroccan-Style Aubergine and Harissa Fritters

Cut 750 g (1½ lb) aubergines into thin batons and mix in a
bowl with 2 tablespoons harissa paste, 1 teaspoon turmeric, 1
teaspoon crushed coriander and some salt. Add 250 g (8 oz)
chickpea flour, a little at a time, stirring to coat the aubergine.
Gradually drizzle cold water over the mixture, adding just enough to
make a sticky batter. Fill a deep saucepan one-quarter full with
sunflower oil and place over a high heat until it reaches 180°C
(350°F) or until a cube of bread sizzles and turns golden in 10–15
seconds when dropped in. Fry spoonfuls of the mixture in batches
for 1–2 minutes or until golden brown and crisp on the outside.
Remove with a slotted spoon and drain on kitchen paper. Serve with
a minted yogurt dip.

Braised Baby Aubergines with Honey and Harissa Place

1 tablespoon finely grated fresh root ginger, 2 tablespoons
finely grated garlic and half a 400 g (13 oz) can chopped tomatoes in
a blender and whizz until smooth. Heat 100 ml (3½ fl oz) sunflower
oil in a large, heavy-based frying pan and cook 625 g (1¼ lb) halved
baby aubergines in batches over a medium heat, in a single layer, for
6–8 minutes or until lightly browned, turning once. Remove with a
slotted spoon and drain on kitchen paper. Reheat the oil left in the
frying pan and add 1 teaspoon ground cumin, 2 teaspoons fennel
seeds and 2 teaspoons nigella seeds. Stir-fry for 1–2 minutes and
then add the blended ginger, garlic and tomato mixture. Stir-fry for 2–
3 minutes and then add the remaining tomatoes from the can along
with 1 teaspoon ground cinnamon, 1 teaspoon ground coriander and
1 tablespoon rose harissa. Season well. Cook over a medium heat,
stirring often, for 10 minutes or until the mixture is smooth and thick.
Stir in 1 tablespoon clear honey. Transfer the aubergines back to the
pan, toss gently to coat evenly, cover and cook gently for 3–4
minutes. Remove from the heat and scatter over 2 tablespoons
toasted pine nuts and 6 tablespoons chopped coriander. Serve with
couscous or rice.
Aubergine and Harissa Sauté
More Delicious Recipes
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Chicory Boats with Beetroot and Apple Soup Fruity Potato Salad Couscous Salad with
Gorgonzola, Pear and Peppers and Preserved
Walnuts Lemon

Quinoa, Courgette and Jewelled Fruity Spicy Lemon and Herb Risotto Baked Amaretto Figs
Pomegranate Salad Pilaf

Instant Summer Berry Peach and Raspberry Watermelon, Lime and Lime, Banana and
Sorbet Cheesecake Pots Grenadine Squares Coconut Fritters
More Delicious Recipes
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more.

Baked Goats’ Cheese Camembert ‘Fondue’ with Hot-Crumbed Bocconcini Spiced Paneer
with Honey and Pistachio Honey and Walnuts with Fresh Pesto and Bruschettas
Aïoli

Watermelon, Olive, Green Grilled Haloumi, Mixed Romanesco Cauliflower Smoked Cheese, Pepper
Bean and Feta Salad Peppers and Rocket Cheese and Spinach Quesadillas
Salad

Asparagus and Fontina Tarragon and Cheddar Deep-Fried Haloumi Broccoli and Blue Cheese
Cheese Crespelles Cheese Soufflé Omelette Beer-Battered Fritters Soufflés
Buy the full eBook to enjoy more recipes
 QuickCook Desserts

Chocolate and Ginger Tart

Serves 6–8
200 g (7 oz) plain dark chocolate (85% cocoa solids), broken into
small pieces
2 large eggs
50 g (2 oz) caster sugar
2 pieces of stem ginger in syrup, finely chopped
100 ml (3½ fl oz) double cream
20 cm (8 inch) shop-bought sweet pastry case
cocoa powder, for dusting
vanilla ice cream or crème fraîche, to serve (optional)

1. Melt the chocolate in a heatproof bowl set over a saucepan of

gently simmering water, stirring occasionally, then leave to cool
slightly.

2. Place the eggs and sugar in a bowl and beat with a handheld
electric whisk until pale and fluffy. Whisk in the melted chocolate
 until well combined, then stir in the stem ginger and cream.

3. Place the pastry case on a baking sheet. Pour in the chocolate

mixture and spread the top level. Place in a preheated oven,
160°C (325°F), Gas Mark 3, for about 10–12 minutes or until just
set. The mixture should be slightly wobbly in the centre, but will
continue to set on cooling.

4. Dust with cocoa powder. Serve warm or cold with a scoop of

vanilla ice cream or crème frâiche, if using.

Chocolate and Ginger Sauce Melt together 200 g (7 oz)

plain dark chocolate, broken into small pieces, 300 ml (½
pint) double cream, 2 pieces of stem ginger in syrup, finely chopped,
and 2 tablespoons stem ginger syrup in a saucepan over a low heat.
Cook until melted and smooth and shiny, stirring occasionally. The
sauce is delicious poured over vanilla ice cream or bananas.

Chocolate and Ginger Mousses Melt together 150 g (5 oz)

plain dark chocolate, broken into small pieces, and 2 pieces
of stem ginger in syrup, finely chopped, in a heatproof bowl set over
a saucepan of gently simmering water. Meanwhile, whip 125 ml (4 fl
oz) double cream in a bowl using a hand-held electric whisk until it
forms soft peaks. Fold the chocolate mixture, a little at a time, into
the cream. Whisk 2 egg whites in a clean bowl with a hand-held
electric whisk until stiff, then gently fold into the chocolate cream.
Spoon into 6 small espresso cups or ramekins and chill for 10
minutes.
Chocolate and Ginger Tart
 QuickCook Desserts

Baked Peaches with

Raspberries and Amaretti

Serves 4
4 ripe peaches, halved and stoned
125 g (4 oz) raspberries
250 g (8 oz) mascarpone cheese
1 tablespoon almond liqueur
6 amaretti biscuits, crushed
2 tablespoons honey

1. Place the peach halves in a shallow ovenproof dish, cut side up.
Spoon the raspberries into the centres and over the top.

2. Mix together the mascarpone, almond liqueur and crushed

biscuits in a bowl, then spoon over the peaches. Drizzle with the
honey.
3. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10
minutes or until the mascarpone has melted.

4. Spoon the peaches into bowls, spooning over the sauce and
raspberries, and serve immediately.

Simple Peach Melba Drain 8 canned peach halves and

place 2 halves in each of 4 glasses. Place 300 g (10 oz)
raspberries, 50 g (2 oz) icing sugar and 2 teaspoons lemon juice in a
food processor or blender and blend to form a purée, then press
through a sieve into a bowl to remove the pips. Add a scoop of
vanilla ice cream to each of the glasses and drizzle with the
raspberry sauce. Serve immediately.

Peach and Raspberry Pudding Halve, stone and slice 2

peaches and arrange in the bottom of a shallow ovenproof
dish. Add 150 g (5 oz) raspberries and crumble over 6 amaretti
biscuits. Mix together 250 g (8 oz) mascarpone cheese, 1
tablespoon almond liqueur and 2 tablespoons caster sugar in a bowl.
Spoon over the fruit and sprinkle the top with 2 tablespoons
demerara sugar. Place in a preheated oven, 180°C (350°F), Gas
Mark 4, for 20 minutes.
Baked Peaches with Raspberries and Amaretti
 QuickCook Desserts

Tropical Fruit and Basil Ice

Cream

Serves 4–6
450 g (14½ oz) frozen tropical fruits, such as mango, papaya and
pineapple
1 tablespoon lime juice
200 g (7 oz) mascarpone cheese
2 tablespoons icing sugar
2 tablespoons chopped basil, plus 4–6 basil sprigs, to decorate

1. Place half the fruit and the lime juice in a food processor and
whizz until roughly chopped. Add the mascarpone and icing
sugar and blend until fairly smooth.

2. Add the remaining fruit and the basil and pulse until no large
lumps of fruit remain. Scoop into bowls and serve immediately,
decorated with basil sprigs.
 Tropical Ice Cream Coconut Sandwiches Make the ice
cream as for Tropical Fruit and Basil Ice Cream and add 1
large spoonful on to one side of 1 coconut chocolate macaroon or
cookie and top with another biscuit. Place in the freezer. Repeat with
10 more biscuits. Remove the ice cream sandwiches from the
freezer and serve, 2 per person, immediately.

Individual Tropical Ice Cream Bombes Make the ice cream

as for Tropical Fruit and Basil Ice Cream and spoon into 6 ×
150 ml (¼ pint) metal pudding moulds or ramekins, cover with
clingfilm and freeze for 20 minutes. To serve, dip the bases of the
dishes briefly in hot water and invert on to serving plates. Serve
drizzled with shop-bought mango coulis.
Tropical Fruit and Basil Ice Cream
More Delicious Recipes
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Mango and Passion Fruit White Chocolate and Chocolate and Cherry Chocolate and Ginger
Tart Strawberry Cheesecake Trifle Tart

Apricot, Chocolate and Gooey Chocolate and Banoffee Pie Sherry Trifle
Brioche Tart Prune Torte

Key Lime Pie Apple Tart Tangy Lemon Tarts Orange and Rosemary
Polenta Cake
More Delicious Recipes
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more.

Tropical Fruit and Basil Chocolate Fudge Sauce Chocolate and Cherry Ice Chocolate Sorbet Bites
Ice Cream Cream Sundaes

Rocky Road Ice Cream Chocolate and Apricot Affogato al Caffe Salted Caramel Shards
Sundaes Crunch

Mini Baked Alaskas Coconut and Lime Jellies Frozen Berry Yogurt Ice Instant Raspberry Sorbet
Cream
DISCOVER MORE GREAT
EBOOKS FROM THE
HAMLYN QUICKCOOK
SERIES
 Acknowledgements

Recipes by Jo McAuley

Executive Editor Eleanor Maxfield

Senior Editor Sybella Stephens

Copy Editor Camilla Davis

Art Direction Mark Kan

Design www.gradedesign.com

Photographer Lis Parsons

Home Economist Joy Skipper

Prop Stylist Isabel De Cordova

Production Caroline Alberti

eBook Co-ordinator Kjell Eldor