Book - Friends: The Official Cookbook
Read Susan's review of the book here
Gather your friends and prepare to say “How you doin'?” to more than 100 recipes inspired by the beloved hit sitcom. Whether you’re a seasoned chef like Monica Geller, just starting a catering business like Phoebe Buffay, or a regular old food enthusiast like Joey Tribbiani, Friends: The Official Cookbook offers a variety of recipes for chefs of all levels. From appetizers to main courses and from drinks to desserts, each chapter includes iconic treats such as Monica's Friendsgiving Feast, Rachel's Trifle, Just for Joey Fries, Chandler's "Milk You Can Chew," Phoebe's Grandmother's Cookies, and of course, The Moist Maker. Complete with beautiful full-colour photography, this charming cookbook is both a helpful companion for home cooks and a fun homage to the show that’s always been there for you.
Ahhh. Cooking. With all our other vices/entertainments severely curtailed at the moment, the weekend is a great chance to get into the kitchen and try out some recipes, then expend all the calories you've just eaten by trying to clean up the mess of every bowl, pan and utensil from the cupboards that you've used to make the food in the first place. Luckily these recipes seem to be pretty easy [and light on the washing up - Ed] and I've done most of the UK measurement conversions for you so there's no excuse [the management accepts no responsibility for Susan's arithmetic - Ed]
The best way to start a Saturday is to say Oh. My. Gawd. to hot pancakes for breakfast and Janice is your short order cook for this one-eyed stack recipe.
Makes 2 or 3 servings:
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract (or a scraped vanilla bean pod)
1 cup (250g) ricotta cheese
Zest and juice of one lemon
2 tablespoons muscovado or granulated sugar [muscovado gives a toffee-ish taste - Ed]
3/4 cup (175 ml) milk
2 large eggs, beaten
1 cup (120g) all-purpose (plain) flour
1/2 teaspoon baking powder
Butter or cooking spray to cook
Optional - fresh berries and maple syrup to serve
In a large bowl, combine the cinnamon, vanilla, ricotta, lemon zest and juice, sugar, milk and eggs and stir well for 2 or 3 minutes to make a wet batter. Sift together the flour and baking powder and gently fold into the wet batter.
Heat a large frying pan on high then turn down to medium/low and add the butter or cooking spray. Scoop about half a cup (or a ladle full) of batter mix into the hot pan and allow to bubble for 2 or 3 minutes. Flip the pancakes and cook for 2 or 3 minutes more. When cooked, remove from pan and set on a warm plate and repeat, a ladleful at a time, with the remaining batter [and try not to eat the ones on the plate til you've finished cooking the rest - Ed]
If you're not in the humour for pancakes [wait, how can you NOT be in the humour for pancakes?! - Ed] then what about a refreshingly weird glass of Geller Cup as a reward after a game of overly competitive street football? And, honestly, it is a lot tastier than the ingredients suggest...
For one serving [probably worth making something else that needs an oven at the same time as it is going to be on for a while - Ed]
1 medium sweet potato
1 egg white
1/2 ounce (15 ml) maple syrup
3 ounces (90 ml) fresh orange juice
Ice cubes
3 toasted marshmallows for garnish
Preheat your oven to 350 degrees F (180 C, gas mark 4) and roast the sweet potato for 45 minutes or until it's really soft when you stick a fork in it [see, told you the oven would be on a while - Ed]. Allow it to cool fully then peel and discard the skin, mashing the flesh to a puree.
Dig out your cocktail shaker. Add 1 heaped tablespoon of cold sweet potato puree [sounds lovely - Ed] with the egg white, syrup and orange juice. Shake for 10 seconds with a single ice cube to emulsify the egg white then add more ice and shake for another 10-15 seconds. Strain into a rocks glass and add more ice. Garnish with toasted marshmallows.
Friends: The Official Cookbook is out now from Titan Books
Images - Titan Books
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