By Heather Thomas
Transparent your cabinets and kick-start your kitchen with the one cookbook you'll ever desire.
no matter if you're trying to rustle up whatever easy from the shop cabinet or are looking to wreck your folks with a show-stopping ceremonial dinner, this booklet has the suitable recipe
for each get together. Tuck in to an awesome array of snacks, gentle nutrients, soups, fast suppers, one-pot wonders, family members classics, occasion nutrients, al fresco eats and baked
treats. observe principles for consuming lite entire with complete dietary breakdowns, in addition to lifesaving freezer recipes and straightforward 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.
whole with vintage dishes and clean principles for contemporary flavours, plus mouth-watering color pictures, this e-book is the final word kitchen crucial for newcomers and
skilled chefs alike
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Extra info for 1001 Recipes You've Always Wanted To Cook
2 Stir in the chopped watercress, then blitz in batches in a blender or food processor until smooth. Heat through gently. 4 Serve the soup in bowls, garnished with watercress sprigs and topped with a cheesy croûte. Cut into 1cm/¾in slices. Grill (broil) for 8–10 minutes until soft. Bring to the boil, then reduce the heat, cover the pan and simmer gently for 15 minutes. Season to taste with salt and pepper. Serve immediately in six warmed bowls. preparation 15 minutes cooking time 30 minutes Serves 6 LETTUCE SOUP 25g/1oz/2 tbsp butter 450g/1lb butterhead (romaine) lettuce leaves, shredded 1 large bunch of spring onions (scallions), chopped 1 tbsp plain (all-purpose) flour 600ml/1 pint/2½ cups vegetable stock 150ml/¼ pint/scant ⅔ cup milk salt and ground black pepper 1 Melt the butter in a pan, add the lettuce and spring onions and cook gently for 10 minutes until softened.
4 Ladle the soup into warmed bowls and serve immediately. Add the pasta and cook for 5 minutes or according to the pack instructions. Warm through gently over a very low heat for 3 minutes. Serve the soup immediately in warmed bowls. preparation 10 minutes cooking time 15 minutes Serves 6 CREAM OF WATERCRESS SOUP 2 tbsp olive oil 1 onion, finely chopped 675g/1½lb potatoes, cubed 600ml/1 pint/2½ cups milk 900ml/1½ pints/3⅔ cups vegetable stock 2 large bunches watercress, trimmed and chopped a pinch of grated nutmeg salt and ground black pepper watercress sprigs to garnish cheesy croûtes to serve 1 Heat the oil in a large pan, add the onion and cook gently for 10 minutes or until soft.
Add the coconut milk and hot stock and bring to the boil. Reduce the heat and simmer, uncovered, for 2 minutes. 3 Ladle the soup into four warmed bowls and serve. Cover the pan and cook gently for 10 minutes or until the vegetables are soft, stirring occasionally. Season to taste and bring to the boil, then reduce the heat, cover the pan and simmer for 30 minutes. Set aside to cool completely, then chill. Serve in warmed bowls, garnished with sprigs of parsley. Add the onion and cook gently for 15 minutes or until soft.