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2ths 30 minutes 3tbs 4tbs baking tray balsamic vinegar basil beans black pepper butter capsicum chilli cilantro cm 3/4 inch coriander couscous cream crisp crushed cumin dish Drain dressing drizzle eggplant extra virgin olive fennel finely chopped flour free-range egg fresh frying pan g 1 cup g 1 lb g 14 oz g 7 oz garlic cloves gently ginger grated Parmesan cheese halved heat and simmer Heat the oil high heat large frying pan lb 2 oz leaves lemon juice lightly medium heat mixture ml 1 cup mushrooms noodles olive oil oven Parmesan cheese parsley pastry posio pumpkin red capsicum pepper red onion reduce the heat rice ricotta rocket arugula roughly chopped salt and pepper sauce Season with salt seeds solod soup soy sauce spoon spring onions sprinkle stir stir-fry tablespoons tempeh tender thinly sliced tofu tomatoes toss tsp ground vegetable stock virgin olive oil yoghurt zucchini
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 200°C (400° F/ Gas 6).