Beginner's Grub - download pdf or read online

By Alastair Williams

This quantity is designed to introduce humans of every age to the kitchen, convey them round that just a little unusual room and remodel them, with minimum soreness, into efficient chefs. Alastair Williams deals over one hundred fifty uncomplicated recipes interspersed with witty anecdotes.

Disclaimer: the filename and metadata in this dossier was once scrambled while I downloaded it from Overdrive, even after a couple of redownload makes an attempt. The ebook another way looks nice. it's published the following untouched from how Overdrive published it, with the exception of removal DRM

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Additional info for Beginner's Grub

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With this recipe there are no firm rules and numerous variations on the same theme occur. This is one soup that benefits from using homemade beefstock. Serves 4 Ingredients 2 large onions, peeled and thinly sliced 2 pints (1 litre) of beef stock 2 tsp flour 1 tbs oil 4 slices FFrench rench bread 2 oz (50g) Gruyère cheese, grated Salt Pepper Heat the oil in a saucepan, then fry the onions slowly for 15 minutes, until they end up a golden colour. Stir in the flour and cook for about 5 minutes, stirring the onions constantly.

Simmer for 5 minutes then cool and strain. Once strained stir in the cream and chill in the fridge for a couple of hours. When you feel thoroughly chilled, get out of the fridge and serve the soup with a decoration of mint. 55 BEGINNER’S GRUB Pumpkin Soup This recipe requires a liquidiser and a little enthusiasm for Hallowe’en. The soup tastes best through a witch’s mask, but a goblin’s will suffice. Serves 4 Ingredients 1 ½ lb (750g) of pumpkin flesh, cut into cubes ½ pint (300ml) of milk 4 oz (100g) of butter Salt Pepper Melt the butter in a saucepan, then fry the pumpkin until it is soft and mushy.

The salad should be coated not bathed. It is possible to buy ready prepared dressings but they rarely match those that are homemade. French Dressing Most people are familiar with French dressing, also commonly referred to by the French name vinaigrette. There are many variations of French dressing, and most people have there own favourite combinations. Oil and vinegar are the primary ingredients to which herbs or flavourings can be added. Olive oil is a must for an authentic-tasting dressing – vegetable oil, although much cheaper, will not taste the same; and use a wine vinegar not malt.

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Beginner's Grub by Alastair Williams

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