The Delicious Cookbook

The Delicious Cookbook

Matthew Drennan

Language: English

Pages: 306


Format: PDF / Kindle (mobi) / ePub

This title features delicious recipes in association with "Delicious" magazine. For food that's delightful, delectable, simple to make and even better to taste - think "Delicious". With a recipe for every day of the year from the food lovers' favourite magazine, "Delicious", you'll never run out of ideas for meals that are easy to cook and perfect for every scenario, from family meals to informal entertaining. Discover how to create simple soups, salads and starters, trouble-free main courses, and puddings that are a piece of cake. There are also delicious tips, techniques, and advice on quality ingredients and wines, providing you with the complete home cooking manual.

Buddha's Table: Thai Feasting Vegetarian Style

Rao's Recipes from the Neighborhood: Frank Pellegrino Cooks Italian with Family and Friends

Back to Butter: A Traditional Foods Cookbook - Nourishing Recipes Inspired by Our Ancestors

Polish Cooking, Revised

ChefMD's Big Book of Culinary Medicine: A Food Lover's Road Map to: Losing Weight, Preventing Disease, Getting Really Healthy

The Complete Photo Guide to Cookie Decorating



















100g thick-cut rindless bacon, cut across into strips 50g butter 2 parsnips, cut into long wedges 1 large fennel bulb, cut lengthways into 8 wedges 2 small leeks (about 225g), cut into lengths 4 carrots, thickly sliced 2 celery sticks, sliced 2 bay leaves 2 sprigs fresh thyme 300ml chicken stock 1 Preheat the oven to 150°C/fan 130°C/gas 2. Heat the oil in a casserole large enough to snugly accommodate everything. Season the brisket all over, add to the casserole and brown on all sides. Lift out

strips 4 garlic cloves, finely chopped 5 tbsp olive oil 450g courgettes, sliced 225g fresh lasagne sheets 50g Parmesan, finely grated For the sauce 900ml semi-skimmed milk 60g sunflower margarine 70g plain flour 125g mature Cheddar, grated 110 110-111_VegMains.indd 110 07/08/2009 21:28 14/08/2009 12:15 vegetable mains and sides 1 Preheat the oven to 220°C/fan 200°C/gas 7. Mix the aubergines, onions, peppers, garlic and 3 tbsp of the oil in a large roasting tin and cook in the hot oven,

the caraway seeds and bake in the hot oven for 25–30 minutes, until crisp and golden. 5 serve with a juicy tomato and red onion salad. delicious.tip buying wisely Filo pastry comes in large packs, though often you only need a few sheets, so buy it fresh, wrap it in cling film and freeze in about 10- or 20-sheet sections, to be thawed as needed. For this recipe, don’t always go for baby spinach, as it can be expensive. Trim the tougher stems from larger spinach leaves and roughly chop before

wedges 2 tbsp fresh thyme leaves 100ml red wine 450ml chicken stock, hot 1 Preheat the oven to 220°C/fan 200°C/gas 7. sift the 250g flour and the salt into a bowl. Make a well in the centre, add the eggs and milk, and whisk to a smooth batter. 2 Heat 1 tablespoon of the oil in a large frying pan over a medium heat and add the sausages. Cook for 5 minutes, turning regularly to brown them all over, then set aside. add the onions to the pan and cook for a further 8 minutes, adding the fresh thyme

purée and 200ml water. Return the bird to the pot, breastside up. Cover, reduce the heat to medium-low and simmer for about 11/4 hours. To test whether the bird is cooked, pierce the leg to check the juices run clear. allow the cooked bird to rest in the gravy for 10 minutes before slicing up. serve with one stuffing parcel per person. Pork schnitzels with apple and red cabbage sauerkraut ServeS 4 Takes 50 minuteS to make 4 pork escalopes, bashed out between cling film to about 75mm thickness

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