Jamie Oliver is back with a new cookbook for the whole family!
The British celebrity chef also spent a long time at home with his wife and children during the corona pandemic and used them sensibly by summarizing the most beautiful and best recipes for the whole family and immortalizing them in a book.
Together – everyone at one table
The book is primarily geared towards dishes that many hungry guests have to cater to. Jamie thought through and planned everything perfectly so that you can spend a lot of time with your loved ones well prepared. The dishes can of course be planned individually, so you can cook for the extended family, but also for a romantic dinner for two. But let yourself be convinced:
Together – AAll at one table: Over 120 recipes for family and friends – Jamie Oliver
€ 29.95
Click here for the book.
Do you feel like cooking at home? Here you will find an extract from the recipes. Suitable for autumn: pumpkin curry, crispy garlic bread and a portion of soul food for dessert!
Fragrant pumpkin curry / chickpeas, ginger, spices & coconut milk
For 6 people + 2 servings
- 1 butternut squash (1.2 kg)
- 1 onion
- olive oil
- 2 cloves of garlic
- 1 piece of ginger (4 cm)
- 1 teaspoon coriander seeds
- 1 tsp fenugreek seeds
- 1 teaspoon medium-spicy curry powder
- 300 g ripe cherry tomatoes
- 2 pineapple rings in their own juice
- 1 can of low-fat coconut milk (400 g)
- 1 can of chickpeas (400 g)
- 2 stalks of coriander greens for serving (to taste)
PREPARE Preheat the oven to 180 ° C the day before (or the day itself). Brush off the pumpkin (peeling is not necessary), carefully cut in half lengthways, core and cut into 2 cm pieces. Put 1 tablespoon of olive oil in an ovenproof dish, season with sea salt and black pepper and roast in the oven for 1 hour until the pumpkin is soft and golden brown. In the meantime, peel and roughly chop the onion, peel the garlic and ginger and place everything in a coated pan. Add the coriander seeds and fenugreek seeds as well as the curry powder and stir-fry until golden brown over medium to high heat without adding any fat. Add the tomatoes and pineapple rings (save the juice) and brown for 10 minutes, stirring regularly. Put the contents of the pan in the blender, pour in the coconut milk and puree everything until smooth. Pour back into the pan, add the chickpeas with the liquid and simmer until the sauce has thickened. Stir in the roasted pumpkin, carefully season the curry and dilute a little with pineapple juice. Let cool, cover and chill overnight.
FOR SERVING Preheat the oven to 150 ° C. Cover the pan and heat the curry again for about 1 hour. Goes well with fresh coriander greens.
Calories: 159 kcal
Fat: 6 g
GF: 3 g
Protein: 5 g
KH: 22.6 g
Sugar: 11.4 g
Salt: 0.3 g
BS: 5.2 g
Garlic bread to bite into / parsley, lemon, cream cheese
For 12 people
- 1 packet of dry yeast (7 g)
- 500 g wheat flour type 550, plus more for dusting
- olive oil
- 50 g white bread or wholemeal bread
- 1 large bunch of flat-leaf parsley (60 g)
- 3 cloves of garlic
- 1 lemon
- 200 g light cream cheese
- Extra virgin olive oil for drizzling on
PREPARE The day before (or on the day itself) fill a large bowl with 325 ml of lukewarm water, add the yeast and stir with a fork for 2 minutes. Add the flour and a strong pinch of sea salt and continue stirring until you can no longer move the fork. Squeeze the dough with clean hands and add more flour if necessary to prevent it from sticking. Knead the dough on the floured work surface for 5 minutes until it is smooth and pliable. Shape into a ball, place in a lightly oiled bowl and cover with a damp cloth and let rise in a warm place for 1 hour until it has doubled in volume.
In the meantime, pluck the bread into the blender and process it into crumbs. Grease two trays (20 × 30 cm) with olive oil and sprinkle with the crumbs. Pluck the parsley leaves into the blender, peel and add the garlic, chop finely. Squeeze in the lemon juice, add the cream cheese and mix again until the mixture is smooth. Season carefully.
Squeeze the dough with your fist and divide it in half. Press the first piece of dough flat with your hands on the oiled work surface to form a rectangle (30 × 50 cm). Place half of the cream cheese cream on top, leaving a 5 cm wide strip free on the long upper edge. Now roll up the dough from the bottom. Cut the roll into 18 “snails” with a sharp knife and place the snails close together on the tray. Cover and let rise in the refrigerator overnight (or 45 minutes until the dough has doubled in volume if the bread is about to be baked). Prepare the second portion in the same way.
FOR SERVING Preheat the oven to 220 ° C. Bake the garlic bread in the upper part of the oven for 20 minutes until golden brown. Drizzle with extra virgin olive oil before serving.
JUST FREEZE Cover and freeze the second tray after the dough has risen for 45 minutes. Put the frozen in the oven and cook for 25 minutes.
Calories: 191 kcal
Fat: 3.6 g
GF: 1.5 g
Protein: 6.9 g
KH: 34.5 g
Sugar: 1.8 g
Salt: 0.4 g
BS: 1.8 g
Banana Panettone Pudding / Caramel Sauce
For 12 people
- 65 g butter, plus more for the pan
- ground cinnamon
- 200 g raw cane sugar, plus more to sprinkle
- 3 teaspoons vanilla paste or ground vanilla (from the health food store)
- 3 large free range eggs
- 3 clementines
- 600 ml milk (1.5% fat)
- mild whiskey, brandy or golden rum (as you like)
- 4 bananas
- 150 g Medjool dates
- 500 g panettone
- 15 g flaked almonds
- 150 g cooking cream
- Vanilla ice cream for serving
IN THE DAY ITSELF In a large mixing bowl, mash 50 g butter with a pinch of cinnamon, 50 g sugar and the vanilla paste. Add the eggs, squeeze in the clementine juice, pour in the milk and whisk everything with a whisk. Now pour in 1 shot of mild whiskey, brandy or golden rum, if you like. Peel the bananas, cut into thin slices and add. Stone, finely chop the dates and add. Pluck the panettone in any pieces and mix everything very thoroughly. Butter a flat ovenproof dish (Ø 25 cm). Pour in the mixture and sprinkle with the almonds and a pinch of cinnamon, then cover and chill.
FOR SERVING Preheat the oven to 180 ° C. Bake the pudding for about 40 minutes until it is golden brown and bubbles, then let it rest for 10 minutes while preparing the sauce. To do this, put the remaining sugar (150 g) with 50 ml of water in a small coated pan. Melt over medium heat until it is auburn brown, shaking the pan occasionally – don’t bother stirring. Take a step back (it will boil and splash in a moment). Pour the cream into the pan and stir in with a whisk until the sauce is smooth and thickened, then whisk in the remaining butter (15 g). Either pour the sauce onto the pudding or pour it into a fancy jug so that everyone can help themselves at the table. If you like, serve with vanilla ice cream.
Calories: 363 kcal
Fat: 13.8 g
GF: 8g
Protein: 7.7 g
KH: 53.8 g
Sugar: 40.8 g
Salt: 0.4 g
BS: 1.3 g
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