Read e-book online Good Home Cooking: Make it, Don't Buy It! Real Food at Home PDF

By Diana Peacock

ISBN-10: 190586230X

ISBN-13: 9781905862306

Bored with consuming bland, ready-made food and packaged and processed meals? permit sturdy domestic Cooking be the reply on your prayers. you are going to the right way to make tasty, fit meals, and detect that what you are making isn't just better-tasting than whatever you should purchase, it is more affordable, too! solid nutrients is not a luxurious; it is a correct, and this booklet will assist you to make easy, reasonably cheap recipes that make sure you devour good each day of the week. From mild snacks to hearty major classes and residential baking, you'll find out how a cleverly stocked store-cupboard and a few easy recipes suggest tasty relatives nutrients, no matter what your finances. right here you could create every little thing from mild bites and attractive treats to hearty major classes, whereas studying simply how effortless it's to arrange nutrition from clean elements with significant effects at any time when. furthermore, you can even become aware of how you can make your personal pickles, baked beans, bread, butter, yoghurt, cream and cottage cheese - even sausages and bacon - and all with no need to shop for any pricey apparatus. With virtually three hundred tried-and-tested recipes, strong domestic Cooking is a needs to for somebody who desires to consume stable, clean, neighborhood, selfmade nutrition, no matter what their source of revenue. it's crucial examining for someone who desires to offer their kin with the simplest meals attainable.

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Read or Download Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head PDF

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3. Add all the vegetables and thyme, cover the pan and sweat the vegetables gently for 15 minutes. 4. Add the stock and bring to the boil. 5. Turn down the heat and simmer the soup for 40 minutes. 6. Meanwhile, make the dumplings. Sift the flour and salt together and stir in the suet, seasoning and herbs. Mix in the water to make a soft but not too sticky dough. If the mixture is too sticky, simply sprinkle a little more flour over the dough and work it in lightly with your fingertips. Roll the dough into 12 small balls.

It can be put in an ovenproof casserole and left in the oven until ready for serving, perhaps with a green vegetable. Look for the leanest cut of meat. This can be difficult, as brisket is usually rolled and tied, but check the depth of the lean layers – the deeper the better. 5–2kg in weight About 600ml water Salt and pepper to taste 1 tablespoon flour or gravy powder 1 ⁄2 teaspoon mustard powder 4 carrots, scrubbed and chopped into large chunks 2 medium parsnips, peeled and sliced Half a medium swede, peeled and chopped into chunks 2 small turnips, peeled and chopped into chunks A couple of sprigs fresh thyme or 1 level teaspoon dried 1.

Raise the heat slightly and bring to the boil, stirring constantly. 5. Turn down the heat and simmer gently while adding the mushrooms and season to taste. 6. Simmer for 2–3 minutes and add the single cream. Serve immediately with some thin slices of raw mushroom on top. GOOD HOME COOKING 27 SOUPS, SNACKS AND LIGHT LUNCHES SOUPS SERVES 4 Leslie’s Potato Soup This was always my favourite soup as a child; it was my dad’s speciality. It is delicious on a cold day, but very filling. 200ml milk 1 bay leaf 100g butter 1 medium onion, chopped finely 450g potatoes, cubed 500ml vegetable or chicken stock (see pages 19 and 16) Salt and pepper Chopped chives or toasted breadcrumbs, for sprinkling 1.

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Good Home Cooking: Make it, Don't Buy It! Real Food at Home - Mostly at Less Than a Pound a Head by Diana Peacock

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