Kate Jenkinson, widely recognised for her memorable role on the acclaimed television series Wentworth, is now stepping into the culinary world with a delightful new cookbook titled Half Baked. This collection showcases her signature humour and approachable style, offering a range of easy, no-fuss recipes designed for anyone to master, regardless of their cooking experience.
Embracing Imperfection in the Kitchen
From cheesy "Bojana's Buns" to quick fridge pickles and a creative twist on leftover spaghetti, Half Baked proves that you do not need to be a perfect cook to create seriously good food. Jenkinson's philosophy centres on fun and accessibility, encouraging home cooks to embrace mistakes and enjoy the process.
Bojana's Buns: A Simple Savoury Treat
This recipe is a standout for its simplicity and delicious results. To make Bojana's Buns, you will need one cup of self-raising flour, one cup of grated cheddar cheese (plus extra for sprinkling), and three-quarters of a cup of full-fat cow's milk, along with butter for serving.
Method: Combine all ingredients except the butter in a medium-sized bowl, mixing until a sticky dough forms. For added flavour, incorporate your favourite ingredients at this stage. Shape the dough into five balls resembling dinner rolls, place them on a lined baking tray or air fryer tray, and sprinkle with extra cheese.
Cook in an air fryer at 180°C for 10 to 12 minutes. If using a regular oven, preheat to 180°C fan-forced and bake for 12 to 15 minutes until golden. For a crispier texture, flip the buns and cook a few minutes longer, though Jenkinson prefers them soft and pillowy. Serve warm or at room temperature with generous amounts of butter.
Frickles: Quick Fridge Pickles
With a preparation time of just 30 minutes, Frickles are an effortless way to add zest to meals. This recipe serves eight and involves placing two cups of julienned or thinly sliced mixed vegetables, such as red onion, carrot, Chinese cabbage, cucumber, radish, cauliflower, zucchini, and chilli, into a large pickling jar or airtight glass container.
Add a quarter cup of caster sugar, two tablespoons of fine salt, one and a half cups of white or apple cider vinegar, one and a half cups of water, two bay leaves, and one teaspoon of crushed peppercorns. Seal the jar, shake well to mix, and store in the refrigerator for up to two weeks. A handy tip: vegetables can be chopped instead of thinly sliced for variation.
Eggy Spagheggi: A Playful Pasta Dish
This recipe transforms leftover spaghetti into a hearty meal, with a preparation and cooking time of 30 minutes and serving two people. Ingredients include one tablespoon of olive oil (referred to humorously as "lotion"), four cups of leftover Summer Spaghetti Bolognese, six eggs, a quarter cup of milk or cream, and optional grated parmesan, chopped parsley, and Cheesy Garlic Croûton Crumble for garnish.
Method: Preheat the grill to medium-high. Heat the olive oil in a large ovenproof frying pan over medium heat, add the leftover spaghetti bolognese, and heat through. Spread the spaghetti evenly in the pan. In a small bowl, whisk the eggs with milk or cream, then pour over the spaghetti, jiggling the pan to coat the pasta evenly. Cook for 8 to 10 minutes until the egg is almost set, then place under the grill for 2 to 3 minutes to set the middle.
Transfer to a plate and scatter with extra parmesan, parsley, and croûton crumble if desired. A useful tip: any leftover pasta, such as pesto or ragu, works well in this recipe.
From Screen to Kitchen
Kate Jenkinson's transition from acting to cooking highlights her versatile talents and commitment to making home cooking enjoyable and stress-free. Half Baked is not just a cookbook; it is a celebration of culinary creativity without the pressure of perfection, inviting everyone to try their hand at these accessible and flavourful dishes.
