How I Cook by Skye Gyngell

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Bircher muesli

from How I Cook How I Cook by Skye Gyngell
Categories: Breakfast / brunch; Swiss

Ingredients: rolled oats; lemons; oranges; tart apples; natural yogurt; honey; nuts of your choice; fruits of your choice

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Strawberry, fig and greengage compote

from How I Cook How I Cook by Skye Gyngell
Categories: Breakfast / brunch

Ingredients: greengages; caster sugar; figs; strawberries; Greek yogurt

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Scrambled eggs with spinach and slow-roasted tomatoes

from How I Cook How I Cook by Skye Gyngell
Categories: Egg dishes; Breakfast / brunch

Ingredients: eggs; spinach; caster sugar; tomatoes

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Banana bread

from How I Cook How I Cook by Skye Gyngell
Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch

Ingredients: butter; plain flour; bananas; golden caster sugar; ground cinnamon; light muscovado sugar; store-cupboard ingredients

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Apricot butter

from How I Cook How I Cook by Skye Gyngell
Categories: Dips, spreads & salsas

Ingredients: dried apricots; butter

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Old-fashioned pancakes with maple syrup

from How I Cook How I Cook by Skye Gyngell
Categories: Pancakes, waffles & crêpes; Breakfast / brunch

Ingredients: plain flour; caster sugar; milk; butter; maple syrup; store-cupboard ingredients

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Sourdough toast with bananas, strawberries and ricotta

from How I Cook How I Cook by Skye Gyngell
Categories: Sandwiches & burgers; Breakfast / brunch

Ingredients: sourdough bread; bananas; strawberries; honey; ricotta cheese

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Cornbread

from How I Cook How I Cook by Skye Gyngell
Categories: Bread & rolls, savory; Breakfast / brunch; American

Ingredients: plain flour; polenta; buttermilk; corn oil

Accompaniments: Chilli butter

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Chilli butter

from How I Cook How I Cook by Skye Gyngell
Categories: Dips, spreads & salsas; Vegetarian

Ingredients: red chillies; dried red chillies; butter; paprika

Accompaniments: Cornbread

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Poached eggs and ham

from How I Cook How I Cook by Skye Gyngell
Categories: Egg dishes; Breakfast / brunch

Ingredients: ham; eggs; tomatoes; parsley

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Roast chicken with anchovy butter

from How I Cook How I Cook by Skye Gyngell
Categories: Dips, spreads & salsas; Lunch; Main course; Dinner parties/entertaining; Summer

Ingredients: whole chicken; canned anchovies; dried red chillies; rosemary; lemons; butter

Accompaniments: Grilled corn-on-the-cob; Ratatouille

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Grilled corn-on-the-cob

from How I Cook How I Cook by Skye Gyngell
Categories: Grills & BBQ; Side dish; Dinner parties/entertaining; Summer

Ingredients: red chillies; butter; corn cobs (UK)

Accompaniments: Roast chicken with anchovy butter

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Ratatouille

from How I Cook How I Cook by Skye Gyngell
Categories: Stews & one-pot meals; Lunch; Main course; Side dish; Dinner parties/entertaining; Summer; French; Vegan; Vegetarian

Ingredients: red onions; thyme; bay leaves; aubergines; tomatoes; courgettes; basil; red peppers

Accompaniments: Roast chicken with anchovy butter

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Lemon self-saucing pudding

from How I Cook How I Cook by Skye Gyngell
Categories: Baked & steamed desserts; Dessert; Dinner parties/entertaining

Ingredients: caster sugar; lemons; milk; store-cupboard ingredients

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Rabbit with endive and pancetta

from How I Cook How I Cook by Skye Gyngell
Categories: Stews & one-pot meals; Lunch; Main course; Dinner parties/entertaining; Fall / autumn

Ingredients: rabbit; pancetta; shallots; bay leaves; thyme; chicken stock; chicory; crème fraîche

Accompaniments: Purée of parsnips; Pan-fried girolles

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Purée of parsnips

from How I Cook How I Cook by Skye Gyngell
Categories: Side dish; Dinner parties/entertaining; Fall / autumn; Vegetarian

Ingredients: parsnips; thyme; crème fraîche; store-cupboard ingredients

Accompaniments: Rabbit with endive and pancetta

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Pan-fried girolles

from How I Cook How I Cook by Skye Gyngell
Categories: Side dish; Dinner parties/entertaining; Fall / autumn; Vegetarian

Ingredients: girolles mushrooms; parsley; store-cupboard ingredients

Accompaniments: Rabbit with endive and pancetta

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Date and sherry ice cream

from How I Cook How I Cook by Skye Gyngell
Categories: Ice cream & frozen desserts; Dessert; Cooking ahead; Dinner parties/entertaining

Ingredients: double cream; vanilla pods; egg yolks; caster sugar; Medjool dates; Pedro Ximénez sherry

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Slow-cooked belly of pork

from How I Cook How I Cook by Skye Gyngell
Categories: Lunch; Main course; Dinner parties/entertaining

Ingredients: pork belly; carrots; red onions; garlic; bay leaves; rosemary; verjus

Accompaniments: Gratin of white beans; Sautéed leeks

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Gratin of white beans

from How I Cook How I Cook by Skye Gyngell
Categories: Side dish; Dinner parties/entertaining; Vegetarian

Ingredients: dried cannellini beans; double cream; thyme; breadcrumbs; Parmesan cheese

Accompaniments: Slow-cooked belly of pork

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Sautéed leeks

from How I Cook How I Cook by Skye Gyngell
Categories: Side dish; Cooking ahead; Dinner parties/entertaining; Vegetarian

Ingredients: baby leeks; thyme; Parmesan cheese; parsley

Accompaniments: Slow-cooked belly of pork

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Fig tart

from How I Cook How I Cook by Skye Gyngell
Categories: Pies, tarts & pastries; Dessert; Dinner parties/entertaining; French

Ingredients: plain flour; butter; caster sugar; egg yolks; milk; figs; fig jam

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Crying lamb

from How I Cook How I Cook by Skye Gyngell
Categories: Lunch; Main course; Dinner parties/entertaining; Greek

Ingredients: lamb legs; waxy potatoes; tomatoes; marjoram; dried chiles

Accompaniments: Warm squash, mâche and hazelnut salad

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Warm squash, mâche and hazelnut salad

from How I Cook How I Cook by Skye Gyngell
Categories: Dressings & marinades; Salads; Side dish; Dinner parties/entertaining

Ingredients: onion squash; dried chiles; mâche; hazelnuts; hazelnut oil

Accompaniments: Crying lamb

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Crème caramel with Pedro Ximénez

from How I Cook How I Cook by Skye Gyngell
Categories: Mousses, trifles, custards & creams; Dessert; Dinner parties/entertaining

Ingredients: caster sugar; milk; double cream; egg yolks; Pedro Ximénez sherry

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Notes about this book

adrienneyoung on June 18, 2011

Simple and delicious. I just made the grilled sourdough/ricotta/honey/banana/strawberry thing for breakfast and... oh BOY! Yummy.

Notes about Recipes in this book

Strawberry and rhubarb cordial
- JFM on June 14, 2013
  
  Very good, diluted with cold, cold sparkling water! Used my own rhubarb.
Banana bread
- Melanie on November 22, 2016
  
  Tasty but nothing special - nice and moist. Baked for about an hour.
Blackberry and raspberry trifle
- herbietea on December 18, 2012
  
  Best trifle ever...

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Reviews about this book

ISBN 10 1844008509
ISBN 13 9781844008506
Published Oct 01 2010
Format Hardcover
Page Count 256
Language English
Countries United Kingdom
Publisher Quadrille Publishing Ltd
Imprint Quadrille Publishing Ltd

Publishers Text

Skye Gyngell's skill in combining ingredients in a way that heightens their freshness and flavour is second to none. Her cooking at Petersham Nurseries has won many awards ,and her previous two books have been highly acclaimed. Now, Skye turns her attention to home cooking. In How I Cook she focuses on the food she cooks for friends and family, with an original collection of over 100 recipes based around meal occasions: breakfast, Sunday lunch, alfresco eating, afternoon tea, simple weekday dinner, late night supper and celebrations, such as Christmas and Easter. Skye's home cooking is influenced by the seasons but it is also the sense of occasion that inspires her creativity. The layers of flavour that typify Skye's dishes are evident throughout, but recipes are more straightforward and based on ingredients that are easy for the home cook to obtain. All techniques are carefully explained and illustrated, and Skye reveals the secrets of her success, based on her years of experience in the kitchen. In addition, Skye provides menu suggestions throughout the book to create beautifully balanced meals. The final chapter 'Time to spare' presents a lovely selection of original preserves and other food that can be prepared ahead to enjoy later.

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Notes about this book

adrienneyoung on June 18, 2011

Notes about Recipes in this book

JFM on June 14, 2013

Melanie on November 22, 2016

herbietea on December 18, 2012

Reviews about this book

Publishers Text

Other cookbooks by this author

Member Rating

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