‘Once you have mastered this classic white loaf, the bread-making world is your oyster!’ says Neven Maguire in his cookbook ‘Neven Maguire’s Home Economics for Life’. This loaf will stay fresh in an airtight container or wrapped tightly in tin foil for up to three days or can be frozen for up to one month.
Browsing: COOKBOOK RECIPES
Instructions to cook a foolproof Roast Sirloin of Beef from Irish chef Neven Maguire from his cookbook ‘Neven Maguire’s Home Economics for Life’.
‘This is a super-indulgent chocolate cake that is a perfect family treat and a real crowd pleaser, particularly for a birthday celebration’, says chef Neven Maguire whose new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer covering how to cook a set of recipes that will stand you in good stead for life.
A classic technique for homemade chips from chef Neven Maguire from his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer containing recipes and instructions that will stand you in good stead for life.
‘Fatteh is served around Lebanon where I grew up in various guises but the most classic and recognized version is this one with shredded chicken and crispy pieces of pita bread, layered with spices and yogurt sauce’, explains Salma Hage in her new cookbook The Mezze Cookbook. ‘This chicken fatteh is best assembled at the last minute, as people are gathering at the table, so get everything ready beforehand. If the fatteh sits for too long, the bread will turn from crispy to soggy and one of the best things about this dish is the delightful textures and flavors when it’s enjoyed as soon as it’s ready.’
Roasting beetroot with balsamic vinegar marinates the beetroots as they cook, mellowing the intense, earthy flavor. From The Mezze Cookbook by Salma Hage published by Phaidon.
From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. ‘Rustic and free-form, this is an easy and quick-to-make seasonal tart” according…
From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. This dish, Janes says, ‘is a little bit spicy, very comforting, all in one pan and an excellent way of using up leftover potatoes. Good for brunch, lunch or supper and perfect for the morning after the night before! All quantities are approximate, so use more or less according to who you’re feeding and what you have to hand’.
‘This flavourful meat is cooked slowly until succulent and falling off the bone into its dark, deeply rich sauce’, Jane Lovett says in her new book The Get-Ahead Cook. ‘Serve with creamy mashed potatoes and earthy vegetables, such as cabbage, chard, kale, celeriac purée or leeks in white sauce. This is best started at least a day before eating.’
Kate O’Brien’s new book GLOW offers a four-week plan to revitalise your skin with gut-friendly foods that contain the necessary nutrients to keep your skin, gut and body vibrant, alive and glowing. This meat-free vegetarian Shepard’s Pie is just one of the 60-plus plant-based recipes in the book along with a targeted step-by-step skincare routine that separates skincare fact from fiction.