Lorraine Pascale’s Fast, Fresh and Easy Food

Makes: 1 litre

Equipment: Medium pan, zester, 1-litre glass bottle with a stopper or a Kilner jar (sterilised (#u967e57e4-0085-59f9-b01f-30b075933ef6)), fine sieve

300g granulated sugar

200ml cold water

8 lemons

600ml vodka

+ Put the sugar in a medium pan over a low to medium heat with the water. Cook for a few minutes, giving it a stir from time to time, until the sugar has melted. Then turn up the heat, bring to the boil and leave to bubble away for 2 minutes.

+ Meanwhile, give the lemons a wash in hot soapy water to get rid of the shiny, waxy coating and then rinse and dry them well. Finely grate the zest, avoiding the white pith, and set aside.

+ Remove the syrup from the heat, carefully add the vodka and stir in the lemon zest.

+ Pour into the sterilised bottle or jar and leave to infuse for at least 1 day, but up to 3 months. The flavour will develop further the longer you leave it.

+ Once ready, strain the liquid through a fine sieve to remove the zest. Serve freezer cold.

(#ulink_3a93d022-7c73-597f-9cb9-9384962b3827)

Starters, snacks + soups (#ulink_3a93d022-7c73-597f-9cb9-9384962b3827)

‘Believe deep down in your heart that you are destined to do great things.’

Joe Paterno

My first experience of soup was the rich, red tomato variety, poured straight from a can, but as I learned more about food, I began to see that there was so much more to soup than that. My idea of a soup is something jam-packed full of taste and texture, with layers and layers of flavour, which can be achieved in a reasonable time span for maximum impact. I love to make large batches of soup and pour some into a flask for part of my laptop lunch. Of course, other light bites such as Aussie Sweetcorn Breakfast Fritters (#u39343689-2cf5-52b1-90a5-79465e95e1e6) are a must when a small meal is desired or as a precursor to a larger one. I wasn’t sure where on earth to put my Pizza Expressed Three Ways (#u67fe5a24-8810-55cd-912e-2de6d5ea7296), and so placed it in this chapter for a pleasing light bite.

Starters, snacks + soups

Vegetarian mushroom & port ‘faux gras’ with tarragon & chestnuts (#u93680273-72c9-5fbd-be4f-c9ce06aed442)

Pizza expressed three ways (#u67fe5a24-8810-55cd-912e-2de6d5ea7296)

Aussie sweetcorn breakfast fritters with avocado & rocket salad & sweet chilli jam (#u39343689-2cf5-52b1-90a5-79465e95e1e6)

Simple salmon ceviche with tortilla chips (#u571a9ba1-1c55-5a3e-b32e-1b44131c3367)

Gingerbread pancakes with Parma ham & maple syrup (#udc2c9c40-9b94-5b4d-90f8-d658a6c14485)

Roasted new patatas & chorizo bravas with aïoli (#u6735fbdc-cefb-5216-bcbb-6d3a528b0c6b)

Potato & leek vichyssoise with crispy bacon & chives (#uf7cf19ca-d1b2-52de-b8df-03bc5c59d5bd)

Thai chicken soup with coconut milk & ginger (#uf987ad39-5458-501c-9495-4d4c62d41ad2)

Hot-and-sour king prawn soup (#uc8d3b2e1-a04b-5c98-8ec1-a87222eaf440)

Red pepper, tomato & basil gazpacho with salt & pepper croutons (#ud633e791-81ab-5a52-97a1-c061e1575567)

Broccoli & blue cheese soup with chive mascarpone & warm garlic bread (#ub0e77e05-0e87-5b4c-96e9-8bfb275e5967)

French onion & sage soup with big fat Gruyère & mustard croutons (#u007cc4a9-def0-5db3-9100-62b13327adbf)

(#ulink_85d3c4fc-3ab6-5aae-8f0e-3f8ba265065d)

Vegetarian mushroom & port ‘faux gras’ with tarragon & chestnuts (#ulink_85d3c4fc-3ab6-5aae-8f0e-3f8ba265065d)

Great for presents, these will keep in the fridge for up to 4 days. I have been known to give these little bad boys away as part of a hamper at Christmas and they are good to have on hand, year round, as a really tasty snack.

Time from start to finish: 20 minutes (+ ideally 6 hours in the fridge)

Serves: 4

Equipment: Medium frying pan, food processor, 4 × 175ml ramekins

Oil

25g butter

2 shallots

3 garlic cloves

500g chestnut mushrooms

4 tbsp port (optional)

2 sprigs of fresh tarragon

100g cooked chestnuts (available vac packed or tinned from the supermarket)

300g cream cheese

Salt and freshly ground black pepper

Your favourite bread, crackers or breadsticks, to serve

+ Put a drizzle of oil and the butter in a medium frying pan over a low heat.

+ Peel and finely chop the shallots and garlic and add to the pan. Cook for 3 minutes, stirring now and again, until soft and slightly golden.

+ Finely slice the mushrooms. Add them to the pan along with the port, if using, and season with salt and pepper. Turn up the heat to medium and cook for 8 minutes, or until the mushrooms have softened and all their liquid has evaporated.

+ Meanwhile, pick the leaves from one sprig of tarragon, divide the other sprig into four smaller pieces and then roughly chop the chestnuts.