Book Creator

Cookbook!

by Augusta Malinen

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Cookbook
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By Augusta Malinen
Serves 4 ⏰ Cooking time: 30 mins
Choc Chip Cookies
Method

1. Pre-heat the oven to 350 degrees.

2. Cream together the butter and sugar.

3. Add the egg and mix it in.

4. Add the flour, vanilla essence and chocolate chips. Mix well until combined.

5. Use gloves, and roll the mixture into balls and place on a greased baking tray.

6. Bake for 9-10 minutes until golden.
Ingredients
1 cup chocolate chips
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1 cup ultra fine sugar
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1 1/2 cup self rising flour
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1 1/2 sticks butter
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1 tsp vanilla extract
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1 large egg
Serves 4 ⏰ Cooking time: 30 mins
Pumpkin Soup

Method

1. Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins.

2. Add the pumpkin, cut into chunks, to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften.

3. Pour the vegetable stock into the pan and season with salt and pepper. Bring to the boil, then simmer for around 10 mins or until the squash is soft.

4. Pour the cream into the pan, bring back to the boil, then purée with a blender.
Ingredients
2 tbsp olive oil
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2 onions
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1kg pumpkin
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3 cups vegetable stock
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5 ounces heavy whipping cream
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1 tbsp pumpkin seeds
Serves 4 ⏰ Cooking time: 30 mins
Chicken Noodle Soup
1. Boil the broth in a medium saucepan.

2. When it is boiling add the noodles into the pot.

3. Add your peas and cooked chicken.

4. Cook for 3 more minutes and then add sesame oil and soy sauce to taste.
Ingredients
Rounded Rectangle
Recipe Tips
Finish this delicious meal off by frying an egg and adding it on top. Trust me, it works!
2 packs of noodles
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4 cups broth
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2 cups water
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2 tbsp peas
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2 tbsp cooked chicken
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Sesame oil and soy sauce
Serves 4 ⏰ Cooking time: 30 mins
Vegetable Soup
Method

1. Heat oil in a large dutch oven, chop onion and add with some black pepper and any other seasoning you like, cook for 8 minutes.

2. Add potatoes and carrots and stir gently for another 5 minutes.

3. Add broth and celery, bring to the boil and then simmer for 35 minutes.

4. Remove from the heat and season to taste. Serve hot with crusty bread.
Ingredients
2 tbsp olive oil
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1 large onion
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3 potatoes
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3 carrots 
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2 sticks celery
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Black pepper
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4 cups vegetable broth
Pesto Pasta
Method

1.Blend a batch of pesto.

2.Cook your pasta in a large pot of boiling water, according to the package directions.

3.Before draining the pasta, reserve some of the water, then add 1/4 cup water to the pot with your pesto.

4.Toss in the pasta to the pesto, and mix until the pesto coats the pasta.

5.Add a big handful of arugula, and mix until barely wilted.

6.Finish everything, with a squeeze of lemon, salt, pepper flakes, red pepper, and toasted pine nuts.
Ingredients
Pesto
Pasta
Water
Pasta
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Pesto
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Water
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Pine nuts
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Lemon
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Salt
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Pepper flakes
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