Read e-book online The Basics: A Really Useful Cook Book PDF

By Anthony Telford

ISBN-10: 1741752140

ISBN-13: 9781741752144

Together with hundreds of thousands of straightforward to stick to recipes with uncomplicated elements for speedy daily food, this definitive cookbook bargains domestic chefs a entire advisor to getting it correct within the kitchen. such a lot recipes occupy a double web page unfold, with one web page directory materials and process and the second one providing a variety of tricks and advice together with an inventory of important gear, recipe diversifications, strategies for universal cooking errors, and convenient motives of vague or tough cookbook phrases. each one recipe lists the ultimate volume or quantity it serves. Recipes diversity from roast fowl and lasagna to baked cheesecake, and an extra easy recipes part additionally comprises directions for getting ready shares, more than a few pastries, and different base goods together with beer batter, fondue, and vanilla sugar. this can be a cookbook for everyone—from the newbie simply leaving domestic to the extra convinced prepare dinner who wishes day-by-day thought and a good choice of scrumptious recipes daily.

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Extra resources for The Basics: A Really Useful Cook Book

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A very firm jelly may ‘weep’, sometimes seen in homemade jams and jellies given out by relatives. This weeping is a result of too much acid being added to the mixture. Dips anD accompaniments 27 OniOn jam Makes about 2 cups xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 200 g white sugar 50 ml water 2 large onions, finely diced 100 ml port salt Method: 1. Place the sugar in a pan and add just enough water to soften. Bring to the boil then allow to simmer until it is quite dark in colour—this is the caramel.

Dips anD accompaniments 29 Pesto Makes about 8 cups xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx 4 cups well packed basil leaves 6 garlic cloves, peeled and sliced 1 cup pine nuts or walnuts (or a combination of the two) 1½ cups extra virgin olive oil salt and pepper 1 cup freshly grated parmesan or pecorino cheese (or a combination of the two) Method: 1. Place the basil leaves and garlic in a food processor or blender and process until the basil is finely chopped.

2. in a food processor, blend the capers, herbs, garlic and anchovies until combined. alternatively, you can use a mortar and pestle and pound the ingredients into a paste. 3. With the machine still running, gradually add the olive oil. 4. When a thick paste forms, turn the machine off and stir in the lemon juice. 5. season to taste, transfer to a jar or bowl and cover with a layer of oil to seal; keep, covered, for up to 7 days. 34 The Basics: a really useful cookBook ----------------------------------------------------------------------------------- HINTS AND TIPS: ----------------------------------------------------------------------------------You will need—cutting *board, bowls, sieve, cup measure, food processor or mortar and pestle and plastic spatula.

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The Basics: A Really Useful Cook Book by Anthony Telford

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