It’s no secret that everyone at Skiology is a massive foodie and store cupboard cooking is where it all starts!
Steph is a genius at making simple adjustments to the old classics and making them incredible. Like a chicken roast dinner where the cauliflower and broccoli was finished in the oven with fresh lemon zest- a must to try! Dom’s travels around the world pop up throughout his cooking. I am always delighted to receive a bowl of his most excellent Pad Thai. I myself (Sophie) was a professional baker before becoming full time in the Skiology office so any opportunity to bake and teach others to bake is the cherry on top of my day.
Team of foodies!
The absolute wealth of cooking and knowledge and passion which brims from our team in the resort is always staggering. And this year is no exception. So the team have suggested their favourite store cupboard cooking recipes from around the internet which will tick all the boxes.
So have a Skiology cook along with us and send us the pictures of your dishes.
Store cupboard cooking
We know some people having difficulty finding their favourite loaf in the shops. Or that some people are wanting to use time at home to have fun making bread… So it seems like a great idea to share some of my favourite bread bakes. These are easy to do and you will definitely have the ingredients for! Perfect store cupboard cooking! So let’s start off with the super basics:
Ingredients: 350g self raising flour | 1 tsp baking powder | 350g natural yoghurt
Add flour, baking powder and yoghurt to a bowl. Mix together with clean hands and bring everything together. Then tip out the dough onto a floured service and bring it all together until smooth and combined.
Divide the dough in half, then divide each half into 6 equal-sized pieces (roughly the size of a golf ball). Pat and flatten the dough with your hands, then use a rolling pin to roll each piece into 12cm rounds, roughly 2mm to 3mm thick.
Use a knife to cut 6 lines into the centre of each round, leaving about 3cm at each end then place the griddle pan on a high heat, then once hot, cook each one for 1 to 2 minutes on each side, or until bar-marked and puffed up, turning with tongs.
Most excellent if you take a peeled clove or garlic and rub over the flatbread when it comes out of the pan hot. Or if you have butter, you can brush a little on top too. Heaven.
Ingredients: 1 mug of Gram (chickpea) flour | 1 mug water | 1 teaspoon sunflower oil / coconut oil
Super simple.. in a bowl add the gram flour and then slowly add the water, whisking as you go. At this point, you can season with a little salt and pepper. You could add literally any dried herb or spice to this. I like to add some cumin, paprika and turmeric. But really anything goes!
Now in a non-stick frying pan, heat your oil and coat the bottom of the pan. Pour or spoon around 3-4 tablespoons of the mix until lightly coating the bottom of the pan. You can use the back of a spoon to gently spread it evenly.
Cook on low heat until the edges crisp (around 60 – 90 seconds). Then gently flip with a spatula. Cook on the other side for equal time or until golden and then it is ready to eat after it cools for a few minutes.
These pancake-like savoury wraps are packed with protein and I love to have them with some salad as a healthy lunch snack or an excellent accompaniment to a curry 🙂
Rosemary, Red Onion and Olive Focaccia
In equal measures, this recipes is exceptionally easy but exceptionally impressive to serve up to friends and families. I make this with my 6 years old nephew who loves the whole process- including the eating!
It was also baked for Paul Hollywood one time. He told me it was too flat… So to spare your blushes like mine, make sure you leave plenty of time for it to prove so you get that lovely springy texture like I do now! Also, make sure you also have the right size tray to bake in to help get those deep sides 🙂
500g strong white flour, plus extra for dusting
7g sachet fast-action dried yeast
1 tsp salt
Up to 350ml lukewarm water
5 tbsp olive oil
2 large red onions, sliced
1 handful rosemary sprigs
1 tsp sea salt flakes
25g black olives, pitted and sliced in half (optional)
Begin by making the dough. Tip the flour, yeast and salt into a large bowl and make a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough – add a splash more water if necessary.
Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
When the dough has risen, knock it back and stretch it to fit an oiled Swiss roll tin about 25 x 35cm. Leave the dough to prove for about 20 mins.
Family Main Meals
Store cupboard cooking
Finding something quick, easy, with ingredients you will have and that the family will love can be a tough one. Therefore we have some suggestions from the team which will tick all the boxes. What’s more, they can all be substituted easily for ingredients you do have. The ultimate Store cupboard cooking recipes!
8 ounces spaghetti
2 large eggs
1/2 cup freshly grated Parmesan
4 slices bacon, diced
4 cloves garlic, minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
Steph’s Pork Tagine
1 onion, sliced
1 tablespoon turmeric
1 tablespoon cumin
1/2 tsp cinnamon
1/2 tsp allspice
zest and juice of 1 orange
1 tablespoon fresh coriander, chopped
zest and juice of 1 orange
300ml boiling water
Dom’s Veggie Pad Thai
2 sweet potatoes, peeled
1 small purple cabbage
2 tablespoons organic crunchy peanut butter or almond butter
¼ cup freshly squeezed lime juice + additional lime wedges for serving
2 tablespoons ginger, minced (divided)
3 cloves garlic, minced (divided)
2 tablespoons sesame oil (divided)
1 teaspoon maple syrup
1 teaspoon or more hot sauce (depends on how hot you like it!)
4 eggs (optional)
2 spring onions / red onions / white onions, thinly sliced
½ cup roasted lightly salted peanuts, coarsely chopped
Using a spiralizer, spiralize the sweet potatoes and then the cabbage. Set aside.
To make the sauce, whisk together the peanut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
Crack the eggs in a bowl and beat. In a large skillet or wok, warm 1/2 tablespoon olive oil and ½ tablespoon sesame oil (if you have it) over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Stir in the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
In the same pan, warm 1/2 tablespoon oil and ½ tablespoon sesame oil (if you have it) over medium heat. Add the sweet potato and cabbage and cook for 10 minutes or until softened. Now add the eggs and peanut sauce and toss well to combine.
Transfer to serving bowls and garnish with spring onions and peanuts.
Karolina’s Sausage and Cabbage
1lb Kielbasa smoked sausage or any sausage you can find
1 1/2 tablespoons olive oil divided
1 medium onion, chopped
1 medium cabbage, cored, quartered and chopped into 1-inch pieces
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp red wine vinegar
Halve the sausage lengthwise and then cut into 1-inch pieces. Heat a large deep skillet or heavy-based frying pan over medium heat. Add 1/2 tablespoon oil and the sausage. Toss to coat and then cook until browned on both sides (around 3 minutes each). Transfer to a plate.
Store cupboard cooking
And so EASY! These are our quick, simple, go-to desserts which are great for kids and adults alike. Relies on Store cupboard cooking ingredients and so easy to make, just not so easy to stop yourself from having an extra spoonful!
Sam’s Instant Ice Cream
2 bananas, peeled chopped and frozen.
1-2 tablespoons peanut butter
It is truly as simple as these 2 ingredients whizzed together! So if you have a bunch of bananas and they seem to be getting a little ripe, peel them, chop them into 1cm chunks and freeze. Then the next time you need a dessert, simply pop them in the blender straight from the freezer.
Add the peanut butter and whizz to the consistency you need. Instant, tasty and super healthy (in moderation). Thanks to Resort Manager Sam, what a belter of a recipe!
Alice’s Choc Mousse
2-3 ripe Avocado
2 tsp runny honey
205g melted dark chocolate
100g cocoa powder
Melt 205g chocolate in a bain-marie (in a heatproof bowl over barely simmering water). Leave the chocolate to cool. In the magimix, blend all the mousse ingredients together until smooth and fluffy (2-3 minutes). Carefully mix with the cool melted chocolate and then add to ramekins and place in the fridge to set for 2-3 hours.
Dom’s Fruit Sorbet
Yoghurt – any flavour
Frozen fruit – any type!
Great recipe for using us any fruit that is about to go over. Simply chop into 1 inch chunks or smaller and freeze (if berries, just freeze whole).
When ready to make your sorbet simply remove it from the freezer, add it to the blender with any flavour yoghurt. You may need a little honey to taste if the fruit is quite tart. Serve immediately.
Chocolate Dippy Fondue
Gently heat the cream in a pan on medium heat. Before it begins to simmer, remove from the heat and add the chocolate. (It will melt quicker the smaller the chunks you cut). Stir continuously until well combined.
You can serve this in a ramekin with quite honestly anything! Any fresh or dried fruit, marshmallows, bread, cubes of cake, the possibilities are endless.