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Traditional Welsh recipes are characterized by what was the
standard diet of the local working population - coalminers,
fishermen, farmers and labourers - and the ingredients available to
them. For many years, Welsh cooking was a well-kept secret, with
recipes passed from generation to generation only by word of mouth.
This oral tradition means that recipes often have regional
variations, and have also been altered over the years to adjust to
times of hardship or plenty. After an exploration of the geography
and culinary history of the region, this book presents a selection
of traditional Welsh fare from the hills, valleys and fishing
villages.
This book features favourite dishes for family meals, with 70
traditional appetizers, main courses and desserts. It offers a
classic collection of recipes for creating delicious and memorable
Sunday lunches for family and friends, shown in more than 250
photographs. It includes succulent roasts, such as beef, chicken,
pork and goose, with all the trimmings, as well delicious
alternatives such as rich casseroles and tempting pies, as well as
non-meat alternatives. Whether your best Sunday meal is Roast beef
with Yorkshire Pudding, Lamb with Mint Sauce, Venison Stew, Poached
Salmon, or Veal and Ham Pie, this book will help you create meals
that will delight everyone. Every recipe comes with step-by-step
illustrations and a glorious picture of each finished dish, for
confident cooking every time, whatever your experience. Eating a
special meal on a Sunday, when everyone sits round the table
together, has been a tradition in many cultures for generations,
and this is celebrated here with a mouth-watering selection of
recipes. Here you will find light and easy appetizers, such as
Watercress Soup and Smoked Mackerel Pate, followed by a chapter
full of satisfying main courses, including Steak and Kidney Pie and
Fisherman's Casserole, as well as beautiful roasts. Also included
are a selection of tasty accompaniments, such as Roast Potatoes,
Cauliflower Cheese and Braised Red Cabbage. The chapter devoted to
desserts contains classics such as Lemon Meringue Pie, Fruit
Crumbles and Bakewell Tart. With such an array of combinations to
choose from, this book contains all you need for creating a perfect
Sunday lunch.
This comprehensive and sumptuous book begins with an introduction
detailing the historical background of cooking and eating in
Britain, describing regional differences, local dishes, festivals,
feast days and folk customs. Over 360 recipes then bring together
the best of Britain's regional and national traditions. There are
breakfasts of porridge, bacon and eggs, lunchtime soups, quiches
and pasties, hearty dining highlights such as beef Wellington and
braised sausages with onions, and teatime classics such as cucumber
sandwiches and Victoria sponge. For anyone who wants to discover
the cultural diversity of cooking and eating in the British Isles,
this is the perfect book.
The vital components of a Sunday lunch are a plentiful supply of
food, beginning with a small appetizer to whet the appetite,
followed usually by a joint of roast meat, various side dishes
including some kind of potato, a rich, tasty gravy, and - just when
everyone believes they've had enough - a sweet and toothsome
pudding served with custard! This book exactly follows those
expectations, with a chapter on each course. Every recipe comes
with easy-to-follow step-by-step illustrations and a glorious
picture of the finished dish, for confident cooking every time,
whatever your experience.
This book is for anyone with a microwave. It covers all powers of
microwave oven up to 1000W with an A-Z listing and tables for each
food item. Tips and hints about preparing and cooking different
types of food are also included.
Ice Cream Made Easy shows how to make luscious, creamy concoctions,
light-and-airy yogurt mixtures and dairy-free ice creams, as well
as refreshing fruit-filled sorbets, icy granitas and slushy drinks.
And if that's not enough, there's a selection of dreamy toppings
and sauces, plus some inspirational ideas for quick ice cream
desserts. There are ices to suit any occasion (simple or stylish)
at any time of the year from classic favourites like Vanilla or
Chocolate to modern flavours like Strawberry Pavlova Ripple,
Toasted Apple and Cinnamon, or Chunky Pecan and Maple. Don't worry
if you haven't got an ice cream machine, as many of the recipes can
be made by hand. Most are so easy to make and so scrumptious that
you may not want to share them - you may want to indulge all by
yourself!
The microwave has many advantages over conventional cooking: it's
quicker, more economical, cleaner and easier. Microwave ovens take
up very little space. They produce fewer cooking smells and less
steam, and kitchen/cooking areas remain cool. Annette Yates' book
is designed specifically for the person who lives alone, or who has
to prepare individual meals for some other reason: perhaps members
of the family need to eat at different times or have conflicting
tastes and preferences, or perhaps someone is on a special diet
which requires food to be cooked separately. Included are recipes
for: breakfasts; soups, starters and sauces; fish, meat, poultry,
vegetable, cheese, egg and pasta dishes; and desserts - PLUS an
indispensable cooking guide which explains how to adapt family
recipe instructions to the smaller amounts needed for a single
portion.
For thirty years Microwave Cooking Properly Explained has been the
standard work on microwave cooking. Its recipes show how to use
your microwave to make delicious soups, starters, desserts and main
courses using fish, meat, poultry, eggs, cheese, vegetables, rice,
pasta and pulses. Don't just use your microwave to heat up a
ready-made meal - use it to make your own Lamb Korma, Salmon with
Creamy Chive Sauce, Ratatouille and Chocolate Truffles to delight
your family.
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Steaming! (Paperback)
Annette Yates
2
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R333
R269
Discovery Miles 2 690
Save R64 (19%)
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Ships in 9 - 15 working days
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Steaming retains the food's tenderness, shape, colour and texture,
as well as using little or no fat and preserving the vitamins which
are usually lost through boiling. There is little chance of
over-cooking steamed food, and this economical and space-saving
method is ideal for students, singletons, families and large dinner
parties alike. This best-selling title includes recipes that
combine healthy, low-fat meal ideas with traditional, hearty fare.
Cooking charts give steaming times for all kinds of foods, in
additon to the many delicious recipes for eggs, vegetables,
couscous, rice, pasta, fish, poultry, meat, desserts, parcels and
wraps.
- A glorious heritage collection presenting 30 of England's
favorite dishes, from hearty breakfasts to classic tea-time
treats.
- Authentic, traditional recipes make the most of the best country
ingredients, from rich butter and cream and well-sourced meat, game
and fish to delicious orchard fruits and berries.
- Discover the pleasures of fresh and creamy Devon crab soup,
perfectly roasted beef with Yorkshire puddings, scones with jam and
cream, and Queen of puddings.
This is a classic guide to a little-known cuisine, with over 65
traditional recipes featuring the best of Welsh cooking. Try the
authentic local versions of every day favourites like Welsh Rarebit
and Fish Pie, and explore the more unusual dishes of the region
such as Cawl Mamgu (lamb and leek stew) and Bara Brith (sweetened
pancakes). Make the most of fresh, nutritious ingredients - fish
and shellfish, well-reared meat, fresh garden vegetables and rich
dairy produce - in healthy, tasty dishes. For many years, Welsh
cooking was a well-kept secret, with recipes passed from generation
to generation by word of mouth. This means that there are often
many regional variations, or recipes have been altered over the
years to adjust them to times of hardship or plenty. Traditional
Welsh recipes revolve around the ingredients available to them,
such as fresh garden vegetables, river, lake and sea fish, and meat
from home-reared animals. Welsh lamb and beef are a prominent
feature of the local diet, as well as freshly caught fish and
shellfish such as salmon, brown trout, white crab, lobster and
cockles.After exploring the geography and cuisine history of the
region, this delightful new book presents over 65 traditional Welsh
recipes. Individual chapters cover starters and light meals, fish,
meat and poultry, puddings, bakes and cakes, and include familiar
classics such as Welsh Rarebit, Potato Cakes and Fish Pie and local
favourites such as Cawl Cennin (leek soup with potato and bacon),
Cawl Mamgu (lamb and leek stew), Bara Brith (sweetened pancakes)
and Bakestone Pancakes.
Wake up to the aroma of fresh bread wafting through your kitchen
every morning! A dream? No. With your bread machine, it's a
reality. Push a button or two and transform what seems like a
laborious, time-consuming and skilled process into a spectacularly
easy affair. So why do you need this book when bread machines come
with their own recipes? Well, such recipes vary, sometimes on the
high side, in the amount of yeast, salt, sugar, fat and dried milk
powder they contain. Annette Yates has set about reducing these
ingredients and providing recipes for making loaves that are as
natural as they can be. And they are delicious too. Or you can add
extra ingredients - like herbs, spices, seeds, nuts, fruit,
vegetables, honey, mustard and even chocolate! - and transform
simple bread into something really special. Try it and see...
This fully revised and updated edition of The Combination Microwave
Cook has over 100 recipes - from simple snacks, vegetable,
vegetarian, meat, fish and poultry dishes, to sweet and savoury
bakes and pastries - all developed to make full use of these ultra
modern appliances. Combine the well-known advantages of microwaves
with the traditional crisp, golden finish which makes dishes so
appetising. Imagine crisp, flaky pastry, golden-brown gratin and
baked pasta dishes, main dishes, cakes and desserts, all cooked
(and browned) in a fraction of the conventional cooking time.
This book contains soups for very season: light and chilled for a
warm summer's day, smooth, pureed or creamed for more formal
occasions and hearty and thick, a meal in itself for a cold
winter's day. It includes instructions for those who prefer to cook
in their microwave.
Here is a feast of super soups: light and chilled for a warm
summer's day; smooth pureed or creamed for that formal occasion;
hearty and thick for a cold winter evening. Subtle, rich, savoury,
sweet, traditional or quick-to-make sauces which transform everyday
meals or that special party dish into a true culinary delight.
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Sam Smith
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R407
Discovery Miles 4 070
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