Front Cover
Allen & Unwin, 2004 - Vegetarian cookery - 256 pages

What people are saying - Write a review

We haven't found any reviews in the usual places.

Selected pages

Common terms and phrases

Popular passages

Page 16 - Remove from the tin. To make the scrambled eggs, whisk together the eggs and cream and season with salt and pepper. Pour the mixture into a non-stick frying pan and cook over low heat, stirring occasionally until the egg is just set — if you can resist stirring too much, you'll be rewarded with smooth, creamy eggs. Serve the scrambled eggs with generously buttered cornbread. Sprinkle with basil leaves. Serves 4.
Page 131 - ... gentle simmer, then splash in the vinegar — this will stop the egg white separating from the yolk as it cooks. Crack each quail egg, one at a time, into a small bowl before gently sliding it into the pan. Cook until the egg white turns opaque, then carefully remove from the pan with a spatula and keep warm. Heat the remaining oil in a large frying pan and cook the asparagus over high heat until tender and bright green, about 2 minutes. To make the hollandaise, whizz the egg yolks in a blender...
Page 160 - Add the garlic and ginger and stir-fry for 30 seconds. Toss in the black beans and spring onion and stir-fry for 30 seconds. Add the capsicum and stir-fry for 1 minute.
Page 116 - Increase the heat, pour in the wine and stock and bring to the boil. Reduce the heat and simmer for 10 minutes, or until the gravy thickens.
Page 69 - ... fresh kaffir (makrut) lime leaf 1 1/2 tablespoons lime juice Put the chicken, garlic, ginger and fish sauce in a bowl and turn the chicken so that it is well coated. Cover the bowl and leave it in the refrigerator for 1 hour. Soak 12 wooden skewers in cold water for 1 hour. To make the satay sauce, heat the oil in a saucepan over medium heat, then add the shallot, garlic, ginger and chilli, Stir the mixture constantly with a wooden spoon for 5 minutes, or until the shallots are golden. Reduce...
Page 155 - Bring the stock and sherry to the boil in a saucepan, then reduce the heat, cover and simmer until needed. Heat the oil in a large saucepan and cook the shallots over medium heat for 2-3 minutes, or until soft.
Page 136 - 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. Cut one capsicum into thin strips and add to the onion mixture.
Page 207 - Keep going like this until all the stock has been absorbed and the rice is tender but still has a bit of bite — it will take about 20 minutes.
Page 116 - Melt the butter in a large saucepan over medium heat and cook the onion for 5 minutes, or until soft and starting to brown.
Page 119 - Tamari roasted almonds with spicy green beans 3 tablespoons sesame oil 500 g (21/2 cups) jasmine rice 1 long red chilli, seeded and finely chopped 2 cm (3A inch) piece ginger, peeled and grated 2 garlic cloves, crushed 375 g (13 oz) green beans, cut into 5 cm (2 inch) lengths 125 ml (1/2 cup) hoisin sauce 1 tablespoon soft brown sugar 2 tablespoons mirin 1 25 g (41/2 oz) tamari roasted almonds, roughly chopped (see Note) Preheat the oven to 200C (400 F/ Gas 6).

Bibliographic information