The Skagerak Cookbook By Anna Tsypkina 2018-2019
Hey My name is Anna Tsypkina and I am the author of this cookbook. I am currently a Year11 student who created this book for my personal project for the MYP diploma. I really wanted to do this cookbook project as cooking is my hobby and I decided that it would be fun to share it with other students in the school community. The purpose of this cookbook is to provide students with easy recipes and cooking advice. The recipes are all fairly simple, and I have made them doable for beginners. These recipes are meant for when you come home after a long day at school and need to eat dinner. The recipes are quick, simple, healthy and affordable. I have tried to make these recipes more detailed than they tend to appear in many other cookbooks I have seen, in order to make it easier to follow the steps and know what to do. The recipes in this cookbook are mostly my own. Those that aren t my own are only inspired by other recipes. I have gotten some inspiration from reading about the different cultures and exploring ingredients, recipes and spices and then used this knowledge to create my own twist. I would say that the only exception are things such as proportions for water for rice or couscous. Also, I would like to give credit to my mum for helping me with some of the recipes. I hope this cookbook will be somewhat helpful and inspiring to everyone. Note: tbsp = tablespoon tsp = teaspoon All the meals that are included in this cookbook can all be stored in boxes for a few days.
Contents Scandinavia...3 Risgrøt (Rice Porridge)...3 Swedish meatballs...4 France...5 Quiche...5 Crêpes...6 Thailand...7 Thai Minced Meat with Green Beans...7 Salad with Rice Noodles and Peanuts...8 Greece...9 Salad with Couscous...9 Salad with Bulgur... 10 Spain... 11 Baked Spanish Omelette with Leftover Potatoes... 11 Spanish Bean Stew with Tomatoes... 12 Italy... 13 Frittata... 13 Very Simple Tortilla Pizza... 14 Mexico... 15 Easy Chili con Carne... 15 Taco Salad... 16 China... 17 Fried Rice... 17 Stir Fry with Salmon... 18 Click on the table of contents to be taken straight to each recipe
Scandinavia Spices are not often used in Scandinavian cooking. Salt, pepper and a variety of tasteful ingredients are usually added. Meals are often very simple and do not consist of many elements. The most important food in the culture of Scandinavian countries is probably related mainly to Christmas and the times around this holiday. Risgrøt (Rice Porridge) 200 ml water 100 ml rice 500 ml milk A pot Tablespoon Whisk Measuring cup Put water into a pot and bring to a boil. Then add rice and let it boil for about 10 minutes, while stirring all the time with a tablespoon. Start with high heat but lower it gradually to middle heat so it does not boil over. Now add the milk to the pot. The rice will stop boiling when you add the milk as it is cold. Therefore, you should put the heat It is really important to stir thoroughly so the porridge does not stick to the bottom of the pot as it is difficult to wash off. back to high and bring the mixture to a boil while stirring with a whisk. When it starts boiling lower the heat gradually to medium and let the porridge boil slightly for about 30 minutes stirring thoroughly every 5 minutes.
Swedish meatballs 400g or 1 pack minced meat 1 small onion 1 tsp salt ½ tsp black pepper 2 tbsp oil Frying pan Large bowl Sharp knife Cutting board Tablespoon Spatula Start by finding a large knife and a large cutting board, this will give you more space and makes it easier to cut. Cut off the ends of the onion and peel it. Then, cut vertically down the centre of the ends you cut off before. Now cut the onion halves into 2 mm thick slices. Then, cut the slices in the opposite direction. This will give you tiny pieces of around 2 mm x 2 mm. Take a large bowl, add minced meat, onion, salt and pepper. Mix it all thoroughly using your hands until it becomes smooth. Use your hands to make small balls with the diameter of about 5 cm or around the size of a large cherry tomato. Put the meatballs on a plate. Take a large frying pan and add oil, heat the pan on maximum heat. Add the meatballs and turn the heat down a little. Turn the meatballs every minute using a table spoon and a spatula. Fry the meatballs for about 5-6 minutes. They should be golden brown. If you are unsure if the meatballs are cooked through, cut one in half: it should have the same colour at the inside as at the outside. If you wish you can add spices such as dried coriander or garlic powder for more taste, even though it is usually not added. Add 1 teaspoon of the spice to the minced meat when mixing the ingredients.
France French recipes tend to always seem very fancy, expensive and way too complicated to make at home, but not all of them are. French food can be just as tasteful when it is simple. Here are a few examples to try making at home. Quiche 75g x 4 plates frozen puff pastry dough 6 eggs 100 ml milk 80g grated cheese 100g ham A handful spinach Baking pan Baking tray Turn the oven on 200 o C. Bowl Take the dough out of (Grater) the freezer and lay them on the table without Cutting overlapping in order to board allow them to thaw. It will be thawed by the time you have prepared the other ingredients. Meanwhile, cut ham in pieces about 1 cm x 1 cm. Put eggs in a bowl, add milk and whisk it together with a fork until it is properly mixed. Add in cheese, ham and spinach. Find a baking form, any cake pan or tart form works. Put the dough in the form and press it In this recipe, a tart form with the diameter of 30 cm and height of 5 cm is used. You can have a form with any size, but it might affect the cooking time. A smaller form with higher edges will need to bake for a longer time. Make sure to not put a ceramic form on to a hot baking tray as it may shatter. against all sides and edges until a layer of dough covers the whole form. Add the egg mixture. Put the pie in the centre of the oven. Let it bake for 30 minutes until the edges of the dough are slightly golden. In order to check if it is ready, poke a hole in it: if there are no runny eggs, the quiche is ready.
Crêpes 250 ml milk 1 egg 200 ml flour ½ tsp salt ½ tsp sugar 1 tbsp sunflower oil + 1 tsp for frying Measuring cup Large bowl Teaspoon A mixer or a whisk Frying pan Ladle Plate the pan. Start with finding all your needed ingredients as well as a baking bowl and either a mixer or a regular whisk. Whisk the egg together. Then add salt, sugar and milk and mix it all together before adding the flour and mixing until you get a smooth mixture. Add oil at the end and mix it in too. Heat a frying pan and add about a teaspoon of oil to it. You will only need oil for the first one as there is oil in the batter which will prevent them from sticking to Use a ladle to pour batter into the pan. Have almost one full ladle per pan. Lift the pan and turn it around with your hand in circles so the batter has spread out in the pan. Wait until the batter on top of the crêpe has become dry and yellow before turning it using a spatula. This takes about 30 seconds. The other side should be golden and a little brown. If it appears too dark turn the heat down and continue making crêpes. Fry the other side for 30 seconds as well. Do not leave them on the pan for too long as they will become crispy and the edges will break. After a crêpe is ready, put it over on to a plate. You can stack them until they are all ready. Serve with any filling you like.
Thailand Thailand is well known for using a lot of spices and vegetables in their cooking. This culture has a lot of stir fries and meals where many different ingredients are combined. Thai food is very tasty, interesting and often simple. Thai Minced Meat with Green Beans 1 tbsp oil 400g or 1 pack minced meat 300g frozen green beans 2 garlic cloves ½ tsp chili flakes 1 tbsp basil 2 tbsp soy sauce Garlic press or knife and cutting board Frying pan Spatula Tablespoon Heat a pan on high heat and add oil. Put the minced meat into the pan and fry it for about 2 minutes while constantly stirring with a spatula while trying to separate it as much as possible. Add the green beans and keep frying while stirring for another 2 minutes. Add garlic by using a garlic press, as well as the chili flakes, basil and soy sauce. Stir thoroughly and turn the heat down to medium. Leave it cooking for 3 minutes before the dish is ready.
Salad with Rice Noodles and Peanuts 1 l water 100g thin rice noodles ½ salad ½ cucumber 2 small carrots 1 lime 4 tbsp sesame oil ½ tsp chili flakes ½ tsp salt ¼ tsp pepper 2 handfuls of peanuts Heat safe bowl or a pot Bowl Peeler Cutting board (Grater) Tablespoon Meanwhile, peal and wash the carrots, and wash lime, salad and cucumber. Dry the salad with a towel. Grate the carrots. Cut the cucumber in half, lengthwise, and then cut it into 2 mm thick half circles. You might want to divide the recipe by 2 unless you are planning to save the leftovers for lunch the next day. Put the noodles in a heat safe bowl or a pot. Boil water and pour it over the noodles. Let the noodles soak until they are soft. This takes maximum 10 minutes. Drain the noodles and rinse them thoroughly with cold water in order to prevent them from sticking together. Rice noodles are cheaper and easier to find at an Asian store rather than an ordinary supermarket. Squeeze juice out of the lime into a glass or a small bowl. Add chili flakes, sesame oil, salt, pepper and mix the dressing together. Put rice noodles in a bowl and add salad, carrots, cucumber. Pour the dressing over and add the peanuts.
Greece Greece is one of the Mediterranean countries known for using a lot of vegetables, lentils, bulgur and couscous. There are plenty of vegetarian and vegan options even while this culture is known for eating a lot of seafood and meat. Salad with Couscous 100 ml couscous 200 ml water ¼ tsp salt ½ cucumber 1 tomato 100g feta cheese 2 tbsp olive oil 1 tbsp lemon juice Boil water in a pot. Turn off the heat and add the couscous and salt. Stir it and close the lid. Leave it with the lid closed for 5 minutes. A small pot Cutting board Salad bowl Tablespoon Cut cucumber, tomato and feta cheese into small pieces with about the same size. In a salad bowl, mix couscous, vegetables and cheese. Add olive oil and lemon juice and mix well.
Salad with Bulgur 100 ml bulgur 200 ml water 1 pack or about 300g cooked, green lentils (they are canned, or in a box) ½ paprika 1 tomato 2 tbsp olive oil ½ tsp + ½ tsp salt ½ tsp pepper A small pot Tablespoon Cutting board Bowl Pour water into a small pot and heat it until it starts boiling. Then, add ½ teaspoon of salt and the bulgur. Turn the heat down to low, but make sure it still keeps boiling. Close the lid and boil the bulgur on low heat with the lid on for 10 minutes. While the bulgur is cooking, cut tomato and paprika into desired pieces and put them into a bowl. Wash the lentils with cold water and add them as well. When the bulgur has cooked for 10 minutes, take it off the heat and stir it thoroughly with a spoon. Let it cool a little bit without the lid on for 5 minutes. Add the bulgur to the The salad can be stored in the fridge and brought as lunch to school the following day(s) Good with fish or something at the side but can be eaten like it is vegetables and lentils. Add salt, pepper and olive oil, and mix the salad thoroughly.
Spain Spain is well known for the Spanish omelette. Usually it is only eggs and potatoes but anything you like can be added for a tasteful twist. Tomatoes and beans are also used a lot as they have a lot of taste which is an important characteristic of Spanish cuisine. Baked Spanish Omelette with Leftover Potatoes 3 potatoes, already baked or boiled 1 tomato ½ paprika 30g shredded cheeses (any type of cheese that melts will work) 50ml milk 4 eggs ½ tsp salt ½ tsp pepper Cutting board Measuring cup Bowl Fork Baking tray Baking pan, ideally about 26 cm in diameter and 5 cm in height mixture over the vegetables in the pan. Turn the oven on to 220 o C and find a medium sized baking pan. It could be any type of cake pan or a deep-dish form, but it needs high edges, so a sheet pan does not work. The size of the pan will have an effect on the thickness of the omelette. Cut the potatoes, tomato, and paprika into desired pieces. Layer the vegetables at the bottom of the pan. Mix eggs, milk, salt and pepper well together in a bowl. When everything is combined, add the shredded cheese and mix it in too. Pour the egg Place the pan on a baking tray in the middle of the oven and bake for 40 minutes. You can check if it is ready by slicing into it with a knife or a spatula. If there are no runny eggs, the omelette is ready.
Spanish Bean Stew with Tomatoes 1 tbsp oil 1 onion 2 garlic cloves ½ paprika 2 cans or 800g chopped, canned tomatoes 2 boxes or about 600g canned large, white beans 2 bay leaves (optional) 1 tsp paprika powder 1 tsp salt 1 tsp pepper 1 handful spinach Cutting board (Garlic press) A pot Spatula Cut onion and paprika into small pieces but do not mix them together. Use a garlic press for the garlic. Rinse the beans with cold water. Put the oil in a pot and heat it on maximum heat. Add the onions and fry them while thoroughly stirring with a spatula for 2 minutes. Then, add garlic and paprika while you keep stirring. Turn the heat down a little and add canned tomatoes and beans. Bring it to a boil and turn the heat down to medium but make sure it keeps boiling slightly. Season with paprika powder, salt and pepper, and add the bay leaves. Let the stew boil slightly for 15 minutes, while you stir it every 2 minutes to make sure it does If you do not have a garlic press, use a knife to chop the garlic into really tiny pieces. It can be eaten hot or cold depending on what you prefer. not stick to the bottom of the pot. Chop the spinach roughly and add it to the stew. Stir until the spinach becomes soft and turn off the heat. Your stew is ready to eat.
Italy Italians tend to use a lot of tomatoes and other vegetables in all of their meals. Spices such as oregano and basil are also used to give the food an extra twist which makes it specific to the Italian culture. Frittata ½ onion 60g ham or bacon ½ paprika 1 tomato 4 eggs ½ dl milk ½ tsp salt ½ tsp pepper 1 tbsp oil for frying Cutting board Measuring cup Bowl Fork Frying pan Chop onions, ham, paprika and tomato into small pieces. In a large bowl, mix eggs, milk, salt and pepper with a fork until it is combined. Heat a frying pan and add oil. Fry the ham and onions on high heat for 1 minute before adding tomatoes and paprika. Continue stirring with a spatula all the time. Fry this for 1 more minute. Pour the egg mixture into the pan and lower the heat to medium. Put the lid on the pan and leave the frittata cooking for 10 minutes. It is done when all the eggs are cooked and firm.
Very Simple Tortilla Pizza 2 large tortillas 1 tomato 4 tbsp tomato sauce (any type of pizza sauce or pasta sauce is fine) 40g or 4 slices ham 50g shredded cheese A little bit of dried oregano (optional) Cutting board Tablespoon (Grater) Sheet pan(s) Parchment paper Turn the oven on 180 o C. Put parchment paper on a sheet pan, this will prevent the pizza from burning. Divide each tortilla in half and place the halves on the sheet pan. Put the halves of the tortilla with the straight edges toward the sides. This way you will fit 2 large tortillas on a sheet pan without overlapping. Cut the tomato in half, and then cut it into half circled slices. Cut the ham into small squares. Put 1 tablespoon of tomato sauce on each tortilla piece. Add shredded cheese and top with ham, tomatoes and oregano. Bake the pizzas in the centre of the oven for 10 minutes. You can have several baking trays in the oven at once but remember to put on circulation in the oven. Otherwise, the pizza at the top will burn while the lower one(s) will not cook.
Mexico In Mexico spices are used a lot to season the food. Things such as paprika, chili, garlic and more. You are probably familiar with the spice mix for tacos. Beans and minced meat are also very common. Easy Chili con Carne 1 tbsp oil 400g or 1 pack minced meat 1 can of red beans 1 small yellow onion 140g or a small can tomato paste 100ml water 1 tsp salt 1 tsp pepper Peel and rinse the onion. Chop it into tiny pieces and set aside. Rinse the beans with cold water to get rid of the sticky liquid form inside of the can. Take a large frying pan and add 1 tablespoon of oil to it. Heat the pan on high heat before adding the onions. Fry them for about 2 minutes, until they start becoming golden, while stirring all the time. Then add the minced meat. If the pan has become dry and there is no oil left, add another tablespoon of oil. Separate the meat into small pieces using a spatula and stir the whole mixture well. Keep the heat on high but keep stirring so it does not stick to the pan. You want to get rid of the liquid from the meat, so it starts frying instead of boiling. When the water has evaporated, lower the heat to medium. Add tomato paste and mix Cutting board Frying pan Spatula Measuring cup When frying something on high heat it is important to constantly stir and move the food around the pan with a spatula, so it does not stick and get burned. If you are scared you might burn the food, lower the heat a little. Then the food might not get a nice golden-brown colour, but it will still be cooked and taste the same. well. Then add water, beans, salt and pepper. Mix it and put the lid on the pan. Let it cook for another 5 minutes before turning off the heat.
Taco Salad 200 ml water 100 ml rice ½ tsp salt Ca. 100g canned corn ½ - 1 can of red beans 1/3 cucumber 1 tomato ½ paprika 1 tbsp oil 400g or 1 pack minced meat ½ pack taco seasoning 100 ml water 2 tbsp sour cream 2 tsp taco sauce A pot Cutting board Frying pan Spatula Measuring cup Tablespoon Teaspoon with the lid closed for 10 minutes. The rice is done when it is soft and there is no excess water in the pot. Turn off the heat and let it rest with the lid off in order to cool down a little. Start with finding a pot, adding water and bring it to a boil. Add salt and rice, then stir. Turn the heat down to medium and put on the lid. Let it boil for 15 minutes while stirring with a spoon every 2 minutes. After 15 minutes, turn the heat down to low and let the rice sit in the pot Cut cucumber, tomato and paprika into desired pieces and put it all in a bowl. Add corn. Rinse the beans with cold water and put them in the bowl as well. Heat a pan on maximum heat a add oil. Add minced meat and fry it on high heat while constantly stirring and dividing it up with a spatula, for 2 minutes. Then, add taco seasoning and 100 ml water. Stir thoroughly and turn the heat down to medium. Close the lid and let it cook for 5 minutes. Cut the vegetables while the rice is cooking in order to save time. You can also add onions, guacamole, cheese or any other ingredient you like in your tacos to the salad. Add rice, minced meat sour cream and taco sauce to the mixed vegetables. Your taco salad is ready.
China China is very well known for eating a lot of rice and noodles, often in the form of a stir fry. A mix of different vegetables with some meat, fish or seafood is very common. Chinese food is also often seasoned with soy sauce and variety of spices. Fried Rice 200 ml water 100 ml rice 1 tbsp oil 1 onion 200g frozen vegetable mix with carrots and peas 2 eggs 2 tbsp soy sauce A pot Tablespoon Cutting board Bowl Fork Frying pan Spatula Pour water into a pot and bring it to a boil. Add the rice and boil it for 15 minutes on medium heat under a lid. Then, turn the heat This recipe is ideal if you have leftover rice from the day before. It is an excellent use of leftovers and a very quick meal to make. down to medium and let it sit for another 10 minutes. Make sure to stir every few minutes so it does not stick to the bottom of the pot. Put the eggs in a bowl and whisk them together with a fork. Heat a pan and add oil. Add the onion and the frozen vegetables and fry them on high heat for 3 minutes while constantly stirring with a spatula. Everything should become soft and start getting golden brown. Turn the heat down to medium. Shove the vegetables to one side of the pan and put the rice on the other half. Pour the eggs over the rice and mix everything thoroughly with a spatula. Fry it for 3 minutes while constantly stirring.
Stir Fry with Salmon 2 packs or about 150g whole wheat ramen noodles 1l water 1 pack, up to 400g salmon 1 carrot 1 small yellow onion 1 green paprika 3 tbsp soy sauce 1 tbsp oil Heat water in a pot until it starts boiling. Add noodles and boil them in water until they are almost cooked through but still a bit hard, as they will continue cooking in the frying pan. Rinse the noodles with a large amount of cold water until they become cold and drain them. Cut the carrot in 1 mm thick half circles. Cut the onion into pieces with the size of about 1x1 cm. Cut the paprika into pieces the same size as the onions. Cut salmon into cubes, where each side is about 2 cm. Take a wok pan or any large frying pan, add oil and heat it on high heat. Add carrots and onion and fry them while constantly stirring until they become golden brown. This takes about 2-3 minutes. Add the salmon and make sure to fry each on every side. Fry for This can be stored in boxes in the fridge for up to a week. A pot Tablespoon Cutting board Frying pan Spatula This recipe will give a full pan of stir fry which is enough for 2-3 days or several people. 2 minutes before adding the paprika. Add the drained noodles and soy sauce to the pan. Mix it all carefully and turn down the heat to low. Close the lid and leave for at least 3 minutes before eating.