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Download 1001 Recipes You've Always Wanted To Cook by Heather Thomas PDF

By Heather Thomas

Transparent your cabinets and kick-start your kitchen with the one cookbook you'll ever want.
even if you're seeking to rustle up anything uncomplicated from the shop cabinet or are looking to ruin your pals with a show-stopping banquet, this e-book has the fitting recipe

for each get together. Tuck in to an grand array of snacks, gentle nutrition, soups, quickly suppers, one-pot wonders, relations classics, celebration nutrition, al fresco eats and baked

treats. observe principles for consuming lite entire with complete dietary breakdowns, in addition to lifesaving freezer recipes and simple peasy gluten-free food. You'll additionally

locate the last word best 10 recipes for every little thing from cocktails to crushes and salsas to sauces.

entire with vintage dishes and clean rules for contemporary flavours, plus mouth-watering color photos, this publication is the final word kitchen crucial for novices and

skilled chefs alike

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Extra info for 1001 Recipes You've Always Wanted To Cook

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Stir in the chives. Add the eggs and stir constantly until the mixture thickens. Add a grinding of black pepper 4 Serve immediately with the buttered toast. Transfer to a plate, cover and keep warm. 2 Cut the avocado into slices, across the length, squeeze over the lemon juice to prevent browning, cover and set aside. Season with salt and pepper and top with the remaining 4 slices of buttered toast. Serve immediately. preparation 10 minutes cooking time 5 minutes Serves 4 STEAK AND RED ONION SANDWICHES 2 red onions, thinly sliced 3 tbsp olive oil 1 small ciabatta loaf 2 x 125g/4oz thin minute steaks 2 tsp Dijon mustard a handful of rocket (arugula) leaves 2 ripe tomatoes, sliced salt and ground black pepper 1 Put the red onions in a bowl with half of the olive oil and toss together to coat.

Preparation 5 minutes cooking time 6 minutes Serves 4 FRENCH TOAST 2 medium (US large) eggs 150ml/¼ pint/scant ⅔ cup skimmed milk a pinch of freshly grated nutmeg or ground cinnamon 4 slices white bread 50g/2oz/¼ cup butter maple syrup and crisp cooked bacon slices or fresh strawberries to serve 1 Whisk together the eggs, milk and nutmeg or cinnamon in a shallow dish. 2 Dip the slices of bread into the beaten egg, coating them well and soaking up some of the mixture. Drain on kitchen paper. 4 Serve immediately, drizzled with maple syrup, with crispy bacon or strawberries.

Remove and discard the lemon zest and bay leaf. Sprinkled over the grated Parmesan and serve. Add the red pepper and cook for 10 minutes until softened. Season to taste with salt and pepper. Stir gently with a wooden spoon until they start to set but are still creamy. 4 Heat the remaining oil in a clean pan and quickly fry the proscuitto or Parma ham until golden brown and crisp. 5 Serve the piperade sprinkled with parsley with the crispy ham on the side. preparation 20 minutes cooking time 20 minutes Serves 4 EGGS BENEDICT 2 muffins 4 medium (US large) eggs 1 tsp vinegar 150ml/¼ pint/scant ⅔ cup hollandaise sauce 4 thin slices lean ham or crisp cooked bacon fresh parsley sprigs to garnish 1 Split the muffins in half and toast lightly on both sides.

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