Food and Drink

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Allen & Unwin, 2001 - Cookery - 192 pages

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Page 66 - V4 cup almond meal 30 shortcrust* or ready-prepared puff pastry rounds, 8 cm (3 inches) in diameter 1 egg, beaten Heat the butter in a small frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes, or until the onion is transparent. Add the pancetta and thyme and cook for a further 5 minutes before adding the red wine and diced duck breast. Reduce the heat to low and simmer, covered, for 20 minutes, or until the liquid has been absorbed. Remove the cover and return the heat...
Page 184 - Place the flour and 1 teaspoon of sea salt into a large bowl and make a well in the centre. Add the olive oil to the yeast mix and pour the liquid into the flour.
Page 27 - Lightly grease two 12-hole mini muffin tins with walnut oil. Warm the milk and butter in a small saucepan. When the butter has melted, remove from the heat. Place the bacon in a frying pan and cook until it has browned but is not crisp. Remove from the heat. Sift the dry ingredients and 1/2 teaspoon of salt into a mixing bowl and make a well in the centre. Whisk the eggs with the yoghurt and warm milk and fold into the dry ingredients until just blended. Add the spring onions, walnuts and bacon and...
Page 124 - Make the pancakes by sifting the flour and 1/4 teaspoon of salt into a bowl. Make a well in the centre and stir in the egg, zest, juice and coconut milk.
Page 92 - Melt the butter and chocolate in a medium-sized bowl over a saucepan of simmering water, stirring until smooth. Remove from the heat and add the sugar, stirring until dissolved. Stir in the eggs, one at a time, until well combined, then fold through the dry ingredients. Refrigerate the mixture for 20 minutes or until just firm. Make the chocolate cream by melting the chocolate and cream in a bowl over a saucepan of simmering water...
Page 34 - Place all the ingredients in a blender and blend until smooth. Pour into four glasses and serve straight away.

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