Download E-books 1001 Recipes You've Always Wanted To Cook PDF

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 damage your folks with a show-stopping dinner party, this publication has the precise recipe

for each party. Tuck in to an grand array of snacks, gentle nutrients, soups, quick suppers, one-pot wonders, family members classics, celebration nutrition, al fresco eats and baked

treats. realize principles for consuming lite entire with complete dietary breakdowns, in addition to lifesaving freezer recipes and straightforward peasy gluten-free nutrition. 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 photos, this booklet is the last word kitchen crucial for rookies and

skilled chefs alike

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Cover with cold water and bring to the boil. Reduce the heat and simmer for 10 minutes. Drain well. 2 Heat the oil in a pan, add the onion and carrots and cook for 10 minutes. Add the garlic and cook for 1 minute. 3 Add the split peas and stock to the pan. Bring to the boil, then reduce the heat and simmer for 40 minutes or until the split peas are tender. 4 Add the potatoes and cook for 15 minutes. Season to taste with salt and black pepper. 5 Add the turkey, ham and spring greens or kale and bring to the boil. Reduce the heat and simmer for 3 minutes. 6 Ladle the soup into warmed bowls, sprinkle with grated Cheddar cheese and serve instantly. preparation 20 minutes plus soaking cooking time 1 hour 20 minutes Serves 6 CHICKEN AND BULGUR SOUP 1 tbsp olive oil 1 onion, finely chopped 1 red (bell) pepper, seeded and diced 2 skinless, boneless chicken breasts, cut into strips 1 litre/1¾ pints/4 cups hot chicken stock 100g/3½oz/¼ cup bulgur wheat 2 x 400g/14oz cans cannellini beans, drained 1 x 400g/14oz can chopped tomatoes 2 courgettes (zucchini), chopped 2 tbsp chopped fresh basil salt and ground black pepper 1 Heat the oil in a large pan. Add the onion and red pepper and cook over a low heat for 10 minutes or until softened. Add the chicken and stir-fry for 3 minutes or until golden. 2 Add the hot stock to the pan and bring to a simmer. Stir in the bulgur wheat and simmer for 15 minutes. 3 Stir in the cannellini beans, tomatoes and courgettes and simmer gently for 5 minutes. Stir in the chopped basil and season to taste with salt and pepper. 4 Divide the soup among four warmed bowls. preparation 10 minutes cooking time 30 minutes Serves 4 HOT-AND-SOUR TURKEY SOUP 1 tbsp vegetable oil 340g/12oz skinless turkey breast, cut into strips 1 tbsp grated fresh root ginger 1 red onion, finely chopped 1 tbsp Thai red curry paste 75g/3oz/⅓ cup basmati rice 1. 2 litres/2 pints/5 cups hot chicken or turkey stock 200g/7oz mangetouts, sliced juice of 1 lime chopped coriander (cilantro) to garnish 1 Heat the oil in a deep pan. Add the turkey and cook over a medium heat for 5 minutes, stirring occasionally, until golden brown. 2 Add the ginger and red onion and cook for 2–3 minutes. Stir in the Thai red curry paste and cook for 1–2 minutes. 3 Add the rice and stir to coat in the curry paste. Pour the hot stock into the pan, stir once and bring to the boil. Reduce the heat and simmer gently, covered, for 20 minutes. 4 Add the mangetouts and simmer gently for 2 minutes, then stir in the lime juice. Serve in four warmed bowls scattered with chopped coriander. preparation 15 minutes cooking time 40 minutes Serves 4 SPINACH AND RICE SOUP 2 tbsp olive oil 1 red onion, finely chopped 2 sticks celery, diced 2 garlic cloves, crushed 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1 bay leaf zest of 1 lemon 2 tsp grated nutmeg a pinch of cayenne pepper 125g/4oz/½ cup risotto rice 1. 2 litres/2 pints/5 cups vegetable stock 450g/1lb baby spinach leaves 4 heaped tsp pesto sauce salt and ground black pepper freshly grated Parmesan to serve 1 Heat the oil in a pan.

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