The Modern African Vegetable Cookbook
The author is better known for her children's books. Here she offers an exciting collection of affordable recipes showing new ways to service common, and not so common, vegetables. She shows how vegetables can be used in all kinds of ways: soups, accompaniments, main courses, roasts and rissoles, and salads. She also includes recipes for biscuits and cakes, pastries and bread, together with tips on equipment and weights and measures.
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15 minutes 30 minutes 375 electric 4-6 servings Add the seasoning baking powder beans beat black pepper boiling water bowl bread breadcrumbs butter or margarine cabbage cake carrots cauliflower chapati chilli powder cinnamon cloves cloves garlic cooking oil corriander courgettes cream cucumber dessertspoon dried dough Drain flavour florets FRIED CAULIFLOWER fry the onion frying Method garlic gas mark gently fry Grease green pepper Heat the oil Ingredients for 4-6 large onion lemon juice lentils level teaspoon litre mashed Method Set Method Wash milk mixture mushrooms oven at 375 oyster mushrooms paprika pasta pastry peas Peel pepper to taste plain flour plantain potato pumpkin recipe Reduce the heat Remove the pan rissoles salad Salt and black Salt and pepper sauce seeds servings 500g Set the oven SHORTCRUST Sieve simmer slice soup stir stove tablespoon chopped tablespoons vegetable oil taste Method teaspoon teaspoon salt tomato puree Vitamin Vitamin K wholemeal