Hamlyn All Colour Cookbook: 200 Budget Meals (Hamlyn All Colour Cookbook) (Paperback) - Common

Hamlyn All Colour Cookbook: 200 Budget Meals (Hamlyn All Colour Cookbook) (Paperback) - Common

Language: English

Pages: 240


Format: PDF / Kindle (mobi) / ePub

Over 200 recipe ideas and variations for creating tasty food with minimal cost.

Brunetti's Cookbook

Soup for Two: Small-Batch Recipes for One, Two or a Few

Gluten-Free Vegan Comfort Food: 125 Simple and Satisfying Recipes, from "Mac and Cheese" to Chocolate Cupcakes

Dream Dinners: Turn Dinnertime into Family Time with 100 Assemble-and-Freeze Meals

Anti-Inflammatory Eating Made Easy

Food52 Vegan

















screw-top jar with salt and pepper to taste and shake well. Toss with the vegetables as directed above, and garnish with a few torn basil leaves. Š gado gado salad Serves 4 Preparation time 15 minutes Cooking time 10 minutes For the salad 4 eggs 1 iceberg lettuce, finely shredded 2 carrots, peeled and cut into matchsticks � cucumber, peeled and cut into matchsticks � red pepper, cored, deseeded and cut into matchsticks For the peanut dressing 4 tablespoons crunchy peanut butter

is set and golden brown. Remove from the oven and leave to cool for 10–15 minutes before serving. For individual boboties to serve as a stylish starter for an elegant dinner, divide the meat mixture between 4 individual ramekin dishes and pour the egg mixture over each one. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20–25 minutes or until the tops are just set. Meanwhile, toast thin slices of bread in a preheated griddle pan or under a preheated grill. Serve with the boboties. Š

garnished with the eggs. For tuna, pea & sweetcorn rice cook 200 g (7 oz) easy-cook basmati rice in a large saucepan of lightly salted boiling water for 12–15 minutes or until tender. Drain, refresh under cold running water and drain again. Meanwhile, cook the eggs as above, then shell and cut into quarters. In a separate saucepan, cook 100 g (3½ oz) frozen sweetcorn and 100 g (3½ oz) frozen peas in salted boiling water for 5 minutes or until tender. Drain, refresh under cold running water and

sprinkle Grease a 23 cm (9 inch) springform tin and line with nonstick baking paper. Put the almonds and chocolate in a food processor and pulse until finely chopped. Finely chop the dates with a knife. Whisk the egg whites in a large, perfectly clean bowl until soft peaks form. Slowly add the 125 g (4 oz) sugar and continue whisking until it has dissolved. Fold in the almond and chocolate mixture, then the dates. Spoon the mixture into the prepared tin and level the surface. Bake in a

saucepan. Reduce the heat and simmer gently for 30 minutes or until thick. Cook the Camembert as above and serve with the sauce. Š tomato risoni soup Serves 4 Preparation time 10 minutes Cooking time 18 minutes 2 tablespoons olive oil, plus extra for drizzling 1 large onion, finely chopped 2 celery sticks, finely chopped 4 large tomatoes 1.5 litres (2½ pints) vegetable stock 150 g (5 oz) dried risoni or orzo or any tiny shaped dried pasta 6 tablespoons finely chopped flat leaf

Download sample


About admin