The recipes that comprise this chunky compact recipe book invite the home cook to shake off the conventions of cutlery and bring friends and family around to mingle with a drink in one hand and a delicious morsel in the other.
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1/2 teaspoon 11/2 tablespoons 1A cup baking paper baking tray batches black pepper breadcrumbs browns in 15 capsicum cayenne pepper cheese chicken chives chopped fresh coriander cloves garlic cm cutter cook coriander crisp crumpled paper towels crushed cube of bread cumin cup 60 g cup 60 ml deep-frying dipping sauce dough Drain on crumpled egg yolks Fill a deep finely chopped fresh fish sauce food processor fresh coriander leaves frying pan full of oil g butter garnish golden Heat the oil lightly beaten lime juice low heat medium heat mixture moderate 180°C moderately hot 200°C oil and heat olive oil oven to moderately parsley pastry peeled Place plain flour plastic wrap potato prawns Preheat the oven prosciutto refrigerate rice roll rounds sour cream soy sauce spoon spring onions sprinkle Stir sugar sweet chilli sauce tablespoon chopped fresh tablespoons tablespoons finely chopped tablespoons olive oil tomato yoghurt
Page 243 - Melt the butter in a large saucepan over medium heat. Add the shallots and cook for 2 minutes, or until soft.
Page 13 - Dijon mustard, lemon juice, olive oil and brandy in a food processor and process until smooth. Season to taste with salt and freshly ground black pepper. Spoon into a clean, warm jar, cover with a layer of olive oil, seal and refrigerate for up to 1 week. Serve on bruschetta or with a meze plate. Makes 1 1/2 cups Note: When refrigerated, the olive oil may solidify, making it an opaque white colour.
Page 319 - Using a 6 cm (21/2 inch) cutter, cut the pastry into 64 circles. Place 2 heaped teaspoons of filling on half the pastry circles, leaving a small border. Lightly brush the edges with egg, then place a pastry circle on top of each. Seal the edges well with a fork. Lightly brush the tops with egg. Place the pies on the heated tray and bake for 25 minutes, or until the pies are puffed and golden. Makes 32...
Page 129 - 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 161 - Sift the flour into a bowl and rub the butter in with your fingertips until the mixture resembles fine breadcrumbs. Make a well in the centre, add the egg and mix with a flat-bladed knife, using a cutting action until it comes together in beads. lf the dough seems too dry, add a little cold water. Press the dough into a ball on a lightly floured surface, then wrap it in plastic wrap and refrigerate for 30 minutes. Roll out the dough between two sheets of baking paper to 2 mm thick and cut out 30...
Page 319 - Heat the butter and oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes.
Page 384 - ... and line with baking paper, leaving the paper hanging over on the two long sides. Sift the flour and cocoa into a bowl and add the sugar, nuts and chocolate. Mix together and make a well in the centre. Pour the butter into the dry ingredients with the vanilla and eggs and mix well. Pour into the tin, smooth the surface and bake for 50 minutes (the mixture will still be a bit soft on the inside). Chill for at least 2 hours before lifting out, using the paper as handles, and cutting into pieces.