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15 minutes Total Add the onion Add the pasta al dente bacon rashers black pepper boiling salted water borlotti beans Carbohydrate 95 g carrot celery chicken stock chilli Cholesterol chopped fresh parsley cloves garlic Cook the pasta coriander dente Dietary Fibre Drain and return eggs Fibre 5 g flavour freshly grated Parmesan freshly ground black g 1 lb g 4 oz ground black pepper heat and simmer Heat the oil heavy-based pan large pan low heat medium heat minutes Serves 4–6 minutes Total cooking ml/4 fl oz NUTRITION PER SERVE olive oil pan of rapidly pancetta pasta and toss pasta is cooking peas pesto pine nuts Protein 20 rapidly boiling salted rashers Reduce the heat roll Season with salt Serves 4 jk Serves 4–6 jk stirring occasionally sugar snap peas tablespoons tablespoons chopped fresh tablespoons olive oil tagliatelle taste teaspoon thinly sliced tomato purée tortellini vegetables
Page 40 - Sift the flour into a bowl and make a well in the centre. Gradually mix in the eggs and oil.
Page 23 - Meanwhile, heat the oil in a large frying pan, add the onion and garlic and cook over medium heat for 5 minutes, or until soft.
Page 30 - Pour the custard back into the pan and cook, stirring, until it is thick enough to coat the back of a wooden spoon.
Page 41 - Allow to cool a little, then process in batches in a food processor or blender until smooth. Return the soup to the pan.
Page 25 - Just before the pasta is cooked, melt the butter in a saucepan over low heat. Add the Parmesan and cream and bring to the boil. Reduce the heat and simmer, stirring constantly, for 2 minutes, or until the sauce has thickened slightly. Stir in the marjoram and season with salt and cracked black pepper. Toss the sauce through the pasta.
Page 32 - Drain. Toss the tuna mixture through the pasta, adding enough of the hot chicken stock to make it moist — you may not need it all.
Page 44 - For 20 minutes and then rinse thoroughly and pat dry with paper towels. 2 Heat the oil in a large heavy-based pan and cook the onion over medium heat tor 10 minutes, or until soft and lightly golden.
Page 17 - It will take at least 6 minutes kneading to achieve a smooth and elastic texture with a slightly glossy appearance. If durum wheat semolina is used, the kneading will take a little longer, at least 8 minutes. Put the dough in a plastic bag without sealing, or cover with a tea towel or an upturned bowl. Allow to rest for 30 minutes. The dough can be made in a food processor.