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1/2 teaspoon baking tray balsamic vinegar beans black pepper boil bread cake capsicums caster superfine chicken chocolate cilantro cinnamon cook coriander coriander cilantro cream dough drain drizzle extra virgin olive fillets finely diced finely sliced fl oz fl oz/1 cup flavour flour freshly ground black frying pan g 1 lb garlic garlic cloves grilled broiled ground black pepper ingredients kaffir lime leaves lemon juice lemongrass lightly lime juice mayonnaise medium heat mixture ml 9 fl mushrooms noodles olive oil orange Parmesan cheese parsley pasta pastry plain all-purpose prawns Preheat the oven prosciutto reduce the heat Remove rice rocket arugula roughly chopped salad salt and freshly sauce saucepan sea salt season with sea seeds Serves simmer soy sauce Spoon sprinkle Stir to combine sugar syrup tablespoons tablespoons olive oil tart teaspoon teaspoon ground toasted tomatoes toss unsalted butter vanilla virgin olive oil warm whisk yoghurt
Page 283 - Return the mixture to the cleaned saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
Page 20 - ... cherries 5 small red plums (about 250 g/9 oz), stones removed and quartered yoghurt, to serve To make the syrup, place the sugar, wine, star anise, lemon zest and 125 ml (1/2 cup) water in a small saucepan. Bring to the boil over medium heat, stirring to dissolve the sugar. Boil the syrup for 3 minutes, then set aside to cool for 30 minutes. When cool, strain the syrup. Mix the fruit together in a large bowl and pour on the red wine syrup. Mix well to coat the fruit in the syrup and refrigerate...
Page 105 - Transfer to a small saucepan, and bring to the boil. Reduce the heat and simmer for 10 minutes.
Page 206 - Place the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and butter, and mix to a rough dough with a wooden spoon.
Page 189 - Add the chicken breast, return to a boil, then reduce the heat and simmer for 5 minutes. Remove from the heat and cover the pan with a tight lid for 20 minutes.
Page 311 - Put the eggs and icing sugar in a heatproof bowl set over a saucepan of boiling water, making sure the base does not touch the water.
Page 128 - Make a well in the centre of the dry ingredients and pour in the egg mixture, whisking until smooth. Stand for 30 minutes.