A Little Dinner Before the Play (Penguin Great Food, Book 4) by Agnes Jekyll

By Agnes Jekyll

No matter if extolling the advantages of a contented breakfast tray, conjuring up a iciness picnic of figs and mulled wine, sharing scrumptious Tuscan recipes, or suggesting a last-minute pre-theatre dinner, the glowing writings of the society hostess and philanthropist Agnes Jekyll describe nutrients for each possible party and mood.

Originally released in The Times within the early Twenties, those divinely witty and brilliantly saw items are nonetheless enjoyed this day for his or her heat and pleasant recommendation and, with their emphasis on clean, easy, trendy dishes, have been years sooner than their time.

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Stir in the pasta and spinach leaves. Add a little warm water if the soup is too thick. Cover and cook for 30 minutes or more, until the pasta is tender. Stir in the lemon juice to taste and correct the seasonings. Spoon the soup into serving bowls. Drizzle each portion with olive oil. 40 • THE MEDITERRANEAN SLOW COOKER ŽŠšŠš ¡ŽŽš£œ¦ SPAIN Caldo Gallego, meaning “soup from the Galicia region of Spain,” is popular in both Spain and Portugal, as well as in Hispanic countries throughout the world.

SERVES 8 2 tablespoons olive oil 1 medium onion, sliced 2 medium red or green bell peppers, chopped 2 garlic cloves, finely chopped 1 small jalapeño, seeded and finely chopped 1 28-ounce can tomatoes, drained and chopped 1 28-ounce can crushed tomatoes 2 teaspoons Spanish smoked paprika 1 teaspoon ground turmeric 1 teaspoon sugar Salt and freshly ground pepper 8 large eggs Za’atar (optional; see page 20) In a medium skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until tender, about 10 minutes.

56 Zucchini Flan ............................................................................................ 57 Mozzarella, Sausage, and Sun-Dried Tomato Bread Pudding ............................ 58 “šŠŒ’Šš Ž¤Š˜Ž—Ž¤ GREECE I love the ingredients in the Greek spinach pie known as spanakopita, so I decided to try them in an omelet. It’s delicious hot or at room temperature and makes a good light supper with a tomato and sweet onion salad. Frozen spinach speeds prep time, but 2 pounds of chopped cooked fresh spinach can be substituted.

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