FOOD IN A MINUTE: EVERYDAY COOKBOOK

Everydayfood with a tasty twist

Foodin a Minute, the much-loved and well known New Zealand TV cooking show that appears before the TVOne News each night bringsus a most appealing new cookbook, Food in aMinute: Everyday Cookbook.

Whetheryou’re new to the kitchen or have plenty of cooking experience, this collectionof more than 100 of the best recipes from Food in a Minute will help you createeasy, impressive and healthy weekday dinners or meals on specialoccasions.

Ina recent poll of visitors to the Food in a Minute website the followingstatistics show that New Zealanders are looking for quick, easy, inexpensive,nutritional andinspirational ideas:

      •   over40% are cooking for 1-2 people

      •   morethan 60% admit to having limited cooking skills

     •    70%were the main household shoppers

The Food in a Minute: Everyday Cookbookuses easy-to-source ingredients andhas handy cooking tips and helpful icons to indicate whether recipes areHealthy Picks, suitable for vegetarians or people on gluten-free diets. Itincludes chapters onbrunch, lunch and soups, salads and vegetables, mains, slow-cooked meals,anddesserts and baking, something for everyone.

Left - Lana Garland, Presenter, Food in a Minute.
And here is a sample, I made this over the weekend:

Seriously Good PotatoSalad

There’sno need to wait for the weekend – with summer’s long evenings, a picnic fordinner is a nice way to break the midweek routine.

Prep 10 minutes |Cook 15 minutes | Serves 6

700gbaby new potatoes, scrubbed

1sprig mint

150gsliced salami

½cup Heinz Seriously Good Mayonnaise

4tsp wholegrain mustard

4–5gherkins, sliced

4radishes, sliced

3spring onions, sliced handfulItalian parsley leaves

1.Cook potatoes in boiling, lightly salted water with mint, for about 10–15 minutes,or until just tender. Drain. Set aside to cool in a large bowl.

2.In a non-stick frying pan, pan-fry salami until crisp. Remove from pan and addto potatoes.

3.In a small bowl, combine mayonnaise with mustard and gherkins.

4.Add radishes and spring onions to potatoes. Season with freshly ground blackpepper. Mix throughmayonnaise mixture. Turn on to a serving platter and garnish with Italianparsley.

Tip:The dressing makes a great spread for sandwiches and rolls, and will go withall

yourfavourite summer fillings.

Credit:

Reprinted with permission from Food in a minute Everyday Cookbookpublished by Penguin NZ, RRP $29.99. Copyright © Heinz Wattie’s Ltd, 2012