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

By Heather Thomas

Transparent your cabinets and kick-start your kitchen with the single cookbook you'll ever want.
even if you're trying to rustle up anything basic from the shop cabinet or are looking to wreck your pals with a show-stopping banquet, this ebook has the ideal recipe

for each party. Tuck in to an awesome array of snacks, gentle nutrients, soups, fast suppers, one-pot wonders, kin classics, get together foodstuff, al fresco eats and baked

treats. realize rules for consuming lite whole with complete dietary breakdowns, in addition to lifesaving freezer recipes and simple peasy gluten-free nutrition. You'll additionally

locate the last word most sensible 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 booklet is the last word kitchen crucial for novices and

skilled chefs alike

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Cook under the hot grill for 3–4 minutes, turning once, until cooked to your liking. Pile the onions on top, cover with the remaining bread and serve warm. Toss the vegetables in the oil mixture. Season to taste with salt and pepper. Add the rocket and serve immediately while the vegetables are warm. Toast the bread. When the pan is really hot, add the steaks and cook for 20 seconds–1 minute on each side, depending on how you like them. Add some rocket or watercress and tomato, place a steak on top and serve.

Remove them carefully with a slotted spoon on to a sheet of kitchen paper to drain. 3 Gently warm the hollandaise sauce in a small pan. 4 Top each muffin half with a folded slice of ham or bacon, then with a poached egg. Spoon the hollandaise sauce over the top. 5 Garnish each egg with a sprig of parsley and serve. preparation 15 minutes cooking time 10 minutes Serves 4 EGGS MAYONNAISE 4 medium (US large) eggs, hard-boiled a few lettuce leaves 150ml/¼ pint/scant ⅔ cup mayonnaise chopped fresh parsley and cayenne pepper to garnish baby plum tomatoes to serve 1 Shell the eggs and cut them in half lengthways.

Season to taste with plenty of salt and pepper and mix well. Spread over the tortillas. Top with a spoonful of salsa, then roll up or fold over and serve or wrap in clingfilm (plastic wrap) for a packed lunch.

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