KUNSTEN Å KOKE VANN. Jamie Oliver. Gyldendal Norsk Forlag

Transkript

1 KUNSTEN Å KOKE VANN Jamie Oliver Gyldendal Norsk Forlag

2 Innehold Forord...1 Salater...13 Matlaging uten varme...15 Posjering og koking...25 Dampkoking og koking i pose...36 Grytekoking og brasering...45 Pannesteking...56 Ovnssteking og grytesteking Gyldendal Norsk Forlag AS 2009 Originaltittel: Jamie s Kitchen Oversatt av: Eva Storsveen og Kyrre Haugen Bakke Foto: David Lofthus Design: Ditt eget navn Trykk og innbinding: AIT Otta AS Format: 20 x 26 cm Ovnsgrilling, kontaktgrilling og trekullgrilling Baking og søtsaker ISBN

3 FORORD La Jamie lære deg å lage mat! Jamies stil er direkte og enkel. Kunsten å koke vann er ingen murstein av en grunnkokebok, men den forklarer en del basisteknikker det er en fordel å kunne. Jamie guider deg trygt gjennom teknikker som posjering, koking, filetering, grilling og steking. Han gir deg råd om hvordan du kan tilpasse oppskriftene og hvordan du kan hente inspirasjon når du handler og lager mat. Jamie ønsker å gi deg selvtillit på kjøkkenet. Han vil at du skal ha det gøy når du lager mat og -; aller viktigst; han lærer deg å bli sjef på eget kjøkken! Her får du personlige kommentarer og nyttige tips sammen med fantastiske oppskrifter på alle typer grønnsaker, kjøtt, fisk, vidunderlige desserter, grilltips, drinker og lekre salaterbåde varme og kalde. Med andre ord: alt som magen begjærer. Dette er en kokebok som skal brukes - og som kommer til å bli brukt. Jamies usnobbete og likefremme holdning til mat, betyr at dette er oppskrifter som er skrevet for deg og meg, ikke for gourmetkokker. Boken passer for alle som liker å lage mat og elsker å spise den! Teknikker og metoder For å gjøre din tid på kjøkkenet enklere og mer spennende, gir Jamie deg trinn for trinn-forklaringer av nyttige teknikker. Her lærer du filetering av fisk, utbening av kylling, skjæreteknikker og mye mer. Videre beskriver han ulike typer tilberedelsesmåter. Spesielt interessant er kanskje kapitlene om dampkoking og tilbereding i pose (her bør du ta en nærmere titt på kolje stekt i pose med blåskjell, safran og hvitløk). Andre vil la seg fascinere av koking av mat uten varme ved hjelp av en syrlig marinade. Denne metoden er vanlig i Japan og Mexico, men passer nettopp for oss nordmenn som har slik rik tilgang på fersk fisk. Jamie gir deg noen spennende oppskrifter! Prøv sitrustunfisk med sprø nudler, urter og chiliperfekt en varm sommerdag. Jamies nøkterne forhold til matlagning er befriende. Hans filosofi er et vi skal ha det hyggelig på kjøkkenet og sette pris på god, enkel mat. Jamie er virkelig vår mann, for han får enhver av oss til å forstå at også vi kan lage noe godt hjemme. 1 2

4 YTTREFILET MED BULGUR OG BØNNER Ingredienser 4 Ca. 600 g ytrefilet av svin i skiver Er du på utkikk etter en god hverdagsmiddag som både er sunn å spise og rask å lage? Vårt forslag er skiver av svin ytrefilet med bulgur og bønner. Veldig godt! ½ ts salt ¼ ts pepper 1 ss margarin eller olje til steking 3 dl bulgur 2 pk aspargesbønner 1 pose sjysaus 1 ts tørket timian SLIK GJØR DU 1. Kok bulgur etter anvisning på pakken. 2. Ha bulguren i en stekepanne, sammen med bønner. La det steke til bønnnene er møre (ca 5 minutter). 3. Lag sjysausen etter anvisning på posen. Tilsett timian. 4. Krydre ytrefiletene og stek dem ca. 2 minutter på hver side. La de ettersteke på svak varme et par minutter. 3 4

5 SVINEKJØTT PÅ GRILLEN Ingredienser g renskåret svinekjøtt fra flatbiff eller filet Det er enkelt å lage sunn grillmat. Det er bare å legge sunne ting på grillen det! ½ stk rød paprika ½ stk grønn squash 10 stk tørket aprikos 1 ss olje til pensling 1 ts salt ½ ts pepper 8 stk grillspyd SLIK GJØR DU Et praktisk spyd-tips før du begynner: Bruker du grillspyd av tre, bør de legges i vann en stund først ellers kan de ta fyr. 1. Skjær kjøtt og grønnsaker i tilnærmet like store biter ca. 3 x 3 cm og tre dem vekselvis på spydene. For å få jevn grilling på alle sider er det viktig at bitene ikke sitter for tett. 2. Pensle spydene med litt olje, slik at de ikke fester seg til grillen. Krydre med salt og pepper. 3. Grillspydene grilles rundt i 2-4 minutter, snus ofte. Server grillspydene med en type eksotisk saus. Sausen kan du få kjøpt ferdig på flaske eller du kan lage den selv. 5 6

6 GRESKE LAMMEBOLLER PÅ SPYD PÅ SPYD MED GRESK SALAT OG TZATZIKI Ingredienser g malt lammekjøtt ½ ts salt ¼ ts pepper 2 båt finhakket hvitløk Hvem lengter ikke tilbake til sol, strand og god mat etter en vellykket ferietur i sydlige strøk? Disse greske lammebollene med gresk salat og tzatziki kommer til å forsterke de gode minnene fra ferieturen. ½ stk finhakket rød chili 1 ts tørket rosmarin 3 ss olje 2 stk tomat ½ stk slangeagurk ½ stk rødløk 1 stk fetaost 3 ss virgin olivenolje 3 dl yoghurt naturell 1 stk slangeagurk ½ ts salt 3 båt hvitløk ½ ts nykvernet pepper SLIK GJØR DU 1. Rør sammen lammedeig, salt og pepper til en seig deig. Tilsett hvitløk, chili og rosmarin. Form til kjøttboller som tres på spyd eller pinne. 2. Pensle bollene med olje før de legges på grillen. Grilltid 4-5 minutter på hver side. 3. Skjær tomater og agurk i skiver, og løken i ringer. Bland sammen alle ingrediensene og legg på fetaost i skiver. Drypp litt olje over salaten. 4. Slå yoghurt i et kaffefilter og la den renne av i ca. 1 time. Yoghurten skal ha en ganske tykk konsistens. 5. Riv slangeagurk på et råkostjern og dryss på salt. La det trekke 5-10 minutter, og press ut vannet. Bland dette sammen med finhakket hvitløk. Smak til med nykvernet pepper. Tips: For et raskere alternativ kan du bruke matyoghurt, da slipper du å renne av yoghurten. ge den selv. 7 8

7 JORDBÆRTIRAMISU Ingredienser 12 stk fingerkjeks Jordbær- og ostekrem: 6 stk eggeplomme 1 ½ dl melis 250 g mascarponeost eller kremost naturell 6 stk eggehvite 1 kurv jordbær 6 Dette er på ingen måte den originale Tiramisu-oppskriften fra Italia, men snarere en lettvint variant som du kan lage i en fei og som likevel ser lekker og fristende ut. Jordbær er bare sååå godt! SLIK GJØR DU 1. Pisk eggedosis av eggeplommer og melis. Bland inn mascarponeost. 2. Stivpisk eggehvitene og vend dem forsiktig inn i ostekremen sammen med jordbær. 3. Fyll jordbær- og ostekrem i 6 glass. Stikk ned fingerkjeks i kremen og dryss over revet sjokolade. Husk å bruke helt rene visper når du skal stivpiske eggehvitene - ellers vil de ikke bli stive. 9 10

8 Mandatory Assignment 04 Layout - Report - Magnus Grönberg GRA

9 Introduction This is my report explaining how I chose to design the layout for the fictive cookbook Kunsten å koke vann. Follow the work process designing a layout which matches the target group of the cookbook. The Assignment The Assignment was to design a cookbook layout for a fictive cookbook from celebrity chef Jamie Oliver. Pictures, numerous fonts to choose from and text where provided for the assignment. The art of boiling water must be included and should not be shortened. Use of pictures: You are only allowed to use the pictures from the attachment. Use the picture belonging to the recipe. Photos are placed on the left page, filling the whole page, and the recipe is placed on the right page. The book will consist of the following: Title Page Imprint (Norwegian; kolofon) Table of Contents Foreword 4 recipes 4 spreads Optional: The extra strawberry picture may be used as you choose.

10 Strategic Design Concept The concept of my cookbook layout is to design a layout that matches the target group of the cookbook. Consistent layout through out the different recipes. Big, full page images that inspires and makes you want to cook more. Jamie Oliver Jamie Oliver, also known as The naked chef is a British celebrity chef, restaurant owner and media personality. He is best known for his food-focused television shows, cookbooks and global campaign for better food education. Teaching normal people how to cook since Target Group The target group for this cookbook, are food lovers who both like to cook and to eat great tasting food. Hobby chefs who would like to learn the different techniques of cooking. Grow more confidence in the kitchen and get inspiration for cooking and shopping for food. Cookbook history Cookbooks have been around for a long time, one of the earliest ones is the Apicius, a collection of Roman cookery recipes, believed to have been complied in the late 4th or early 5th century CE. First printed edition of the Apicius is dated Now a days you can find all kinds of different cookbooks, in print, online, in mobile applications, colorful with illustrations. There are cookbooks by movie stars, famous athletes, celebrity chefs or cookbooks with recipes matching your favorite music genre.

11 Research and Work Process Inspirational and Creative Methods To find inspiration for the task I did a lot of research. Screening cookbooks both in print and monitor. To make it easier narrowing down the different layouts and designs, I tried to put myself in the actual target group. Looking for different qualities my target group would appreciate in a cookbook layout. Qualities for a layout that marches my target group; Good overview, clean design, big images, layout-consistency, easy to read typefaces. I also tried to figure out ways to make my design a little bit more interesting, still keeping to the assignment restrictions. Line work, small illustrations, experiment with colors were some things I tried to develop during the design process. Analysis Analyzing other cookbook layouts I found out that most of the layouts are divided in one image box and three text boxes: A food picture, introduction text, ingredients and method, how-to. The positions of the boxes depending on if it is a single page recipe or a full spread, two pages facing each other. An issue was to come up with a layout that could be used throughout all of the recipes and still look good regardless of how long the recipe was. Some recipes requires more ingredients and a longer description while other recipes have fewer ingredients and a more simpel, shorter description. Some cookbooks have big pictures and others have none. Magazines with recipe-tips tends to put overlay text on the food picture. Introduction-text or pull-qoutes from the introduction-text. A big part of the work process is the feedback, so as soon as I felt that I had an idea about what I wanted my final layout to look like, I digitalized it and posted it on the forum. It s nice to know if your are on the right path and as well get some inputs for tutors and fellow students. The front page needed some work.

12 Inspiration Inspirational cookbooks I found a lot of interesting cookbook layouts. These two I liked alot, and they are the main inspiration for my design. Nice details and coloring, the designer did good job mixing serifs and san serifs. Alternative cookbooks There are a lot of alternative cookbook layouts as well. Artsy and funny. I didn t pick up a lot of inspiration here, but it s always good to keep your mind open for alternativ layout solutions.

13 Pen and Paper Sketches Early stage of sketching. Moving around my three main text boxes, Ingredients, Description and Method. Moving over the description on top of the left page left me with a lot of space on the right page. In Colors My final layout on paper. While sketching, my plan was to make the color theme of Svinekjøtt på grillen red. Red as the color of barbeque, glowing coal, and raw meat. In the end I sampled another color that I liked better.

14 Layout and Overview Grids and Columns The layout of my recipe spread. Left page for the food photo. Right page, text. Tumbnail Sketch Layout overview. Similar layout throughout the whole design, except for the Imprint.

15 Colors and Illustration Color Colors sampled with Adobe Kuler. Uploaded through Adobe Creative Cloud. Illustration Traced an existing knife and fork vector in Adobe Illustrator. Used the Illustration to dislay the amount of portions in the recipes.

16 Design Starting out making a new design you have to consider who you are making the design for, the target group. This time we got the foreword of the book we where designing which was a great help. Jamie Oliver gave a good explanation of the meaning of the book and to whom it s intended for. People who want to learn how to cook and grow more confidence in the kitchen. This is something I have had in mind designing the layout. Full size pictures. Easy-to-follow design, starting out with the ingredients so you can make sure you have everything you need. I have kept to the restrictions but added a small illustration to display the portion-amount in the recipe. Style I have kept the style of the design quite simple, trying to match the level of the recipes that was given and the target group. The design is similar to most cookbooks I have researched, typical intruduction-ingredients-method layout. Typogaphy The fonts I used for my layout where Calluna and Calluna Sans. Calluna Sans (san serif), without serif, for headers, subheads, foreword, table of contents and the introduction text. And Calluna, for footnote, imprint, ingredients and describing the methods. On the front page I decided to combine both Calluna Sans and Calluna but divide the title and the name of the author with an underline. Colors Using the same layout throughout the design but changing color themes, sampled from the food pictures was a opportunity for me to use my creativity. I tried out various color themes created in Adobe Kuler. I used the sampled color in the header, subheads and in small details as line work and ingredient-measurements. Composition, Layout and Grid The image on the front page is a blown up cut-out of the Tiramisu photo. It looks tasty, and makes you want to open the cookbook. The blurry strawberries through the glass leaves a nice space for the title and author of the book. The grid layout is based on a three column grid, using two different sized text-boxes. The left, narrower one for the ingredients and the wider one for introduction text and method. To prevent the text from floating around I added some vertical and horizontal lines. I liked that better then to add fill or outlines to the text-boxes. The extra strawberry we where given I used on the Tiramisu-page, it helped to fill out the page since the recipe was quite short and balanced the green leaves in the left page photo. Theme Keeping a representation of fonts, grid system and visual details throughout the design creates a theme. Which makes it more pleasant to read and navigate through the book.

17 Self-evaluation This mandatory assignment have been both easier and harder then the previous ones. I think this one is the most reality-like so far. It was actually nice to get some restrictions, picture-wise and the fact that you only had a few fonts to choose from. Like previous assignments I have to get better to take my time reading through the instructions before I start working. In that way I can use the forum and sort things out that might be unclear. (Instead of sitting here scratching my head a couple of hours before deadline.) I also need to take my time learning the various functions of Adobe Indesign. It saves a lot of time in the end if you set up your document properly with grids and columns and use the styles-functions before adding boxes. And remember to stick to the plan. Overall I m happy with my layout. There is alot of room for improvement but the work process from research to ready design went pretty smooth. During this assignment I did more trail and error with pen and paper, then on the last mandatory assignment. Failing on the computer is a lot more time consuming.

18 Sources and References Jamie Oliver Targetgroup Kunsten å koke vann - Jamie Oliver - Foreword - Gyldendal Norsk Forlag Cookbook History Useful Tutorials InDesign CC Essential Training (2015) - lynda.com/indesign-tutorials/indesign-cc-essential-training-2015/ html?org=noroff.no Designing a Magazine Layout - com/bridge-cs4-tutorials/designing-a-magazine-layout-hands-on-workshop/ html?org=noroff.no Photos Food photos - David Lofthus