Read or Download 1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions (Puzzles) PDF
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This publication covers the full span of chinese language dishes, you'll discover a thousand well-chosen recipes. they are going to lead you thru the preferred candy and bitter specialities, the mouth-watering garlic and ginger, the crispy duck and the scrumptious marinades and dips that make chinese language meals so irresistable. There are lesser-known local cuisines, many vegetarian dishes and valuable snack principles that want minimal coaching.
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Additional info for 1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions (Puzzles)
Add the stock, bay leaves, nutmeg and lemon juice. Season with salt and pepper. Bring slowly to the boil, then cover and simmer gently for about 30 minutes. • Discard the bay leaves. Cool the soup slightly, then purée in a blender or food processor until smooth. • Pour the soup into a clean pan and bring to the boil. Reduce the heat, stir in the cream and cook gently, without boiling, for 2 minutes. Serve immediately. qxd 31/1/08 15:25 Page 43 soups Sweetcorn chowder serves 4 ingredients 25g/1oz low-fat spread 25g/1oz plain flour 1 bunch of spring onions, finely chopped 1 large potato, diced 300ml/10fl oz vegetable stock 300ml/10fl oz skimmed milk 200g/7oz canned sweetcorn kernels, drained salt and freshly ground black pepper 50g/2oz low-fat Cheddar cheese, grated • Melt the low-fat spread in a heavy saucepan, and add the spring onions and potato.
Return the mixture to the pan, and pour in the remaining stock. Bring the soup to the boil, and season with salt and pepper. Serve hot. 5cm/1in cubes 700ml/11⁄4pt vegetable stock 1 small cucumber, cut into chunks 75g/3oz watercress 100g/4oz green beans, trimmed and halved salt and freshly ground black pepper • Heat the oil in a large saucepan. Sweat the onion and garlic for 3–4 minutes until softened. Add the potato and cook for a further 2–3 minutes. • Stir in the stock, bring to the boil and leave to simmer for 5 minutes.
Season with salt and pepper. • Put the mushrooms cap side down in a large greased ovenproof dish. Fill each one with the stuffing. • Cover with foil, and bake in the oven for about 30 minutes. qxd 31/1/08 15:26 Page 63 starters & canapés Feta cheese tartlets serves 4 ingredients 8 quail’s eggs, hard-boiled 8 slices white bread 2 tablespoons olive oil 100g/4oz butter, melted 1 tablespoon wine vinegar 100g/4oz feta cheese, cut into 1 teaspoon wholegrain mustard small cubes pinch of caster sugar 4 cherry tomatoes, cut into wedges salt and ground black pepper 8 black olives, pitted and halved • Preheat the oven to 190°C/375°F/Gas mark 5.
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