Download 1000 Recipe Cookbook: Easy to Follow Recipes for All by Arcturus PDF

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Extra info for 1000 Recipe Cookbook: Easy to Follow Recipes for All Occasions (Puzzles)

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Add the potatoes, stock, lemon juice, nutmeg, coriander and bay leaf. Season with salt and pepper. Bring to the boil, cover and simmer for 30 minutes until the vegetables are soft. • Cool the soup a little, remove the bay leaf and purée the soup in a blender or food processor until smooth. Pour into a clean pan. • Blend the egg yolk into the cream, add a little of the soup to the mixture, then whisk it all back into the soup and reheat gently. Cool and chill before serving. 2 litres/2pt vegetable stock 1 ⁄4 teaspoon grated nutmeg 50ml/2fl oz single cream 2 eggs, hard-boiled and finely chopped salt and freshly ground black pepper serves 6 • Sweat the onion in the butter for 2 minutes, add the watercress and cook, stirring with a wooden spoon, for a further 2 minutes.

Place the sticks on a baking tray. • Mix the garlic and oil in a small bowl, then spread over the breadsticks using a pastry brush. Bake for 15–20 minutes until golden brown. Serve either hot or at room temperature. 1kg/21/2lb pak choi groundnut oil for deep-frying 1 teaspoon salt 1 tablespoon caster sugar • Rinse the pak choi leaves under cold running water, then dry thoroughly with kitchen paper. Roll each pak choi leaf up and slice through thinly with a small, sharp knife, or chop using a food processor.

Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers, and brush all over with the lemon dressing. • Grill for 8–10 minutes, turning once and basting occasionally with any extra dressing. Serve hot. qxd 31/1/08 15:26 Page 62 starters & canapés Cauliflower fritters ingredients 600g/11⁄4lb cauliflower, cut into bite-size florets 50g/2oz chickpea flour 2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon ground turmeric pinch of cayenne pepper 1 ⁄2 teaspoon salt 50ml/2fl oz water 1 egg plus 1 egg yolk, lightly beaten vegetable oil for deep-frying serves 8 • Cut the cauliflower into bite-size florets.

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