Download e-book for iPad: 100 Best Vegetarian Recipes by Carol Gelles

By Carol Gelles

ISBN-10: 0470185503

ISBN-13: 9780470185506

Easy Meatless Dishes for daily Meals
This impossible to resist little booklet offers a hundred crucial vegetarian recipes-easy, scrumptious, splendidly adaptable dishes that you're bound to love, from eco-friendly and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's vintage, award-winning 1,000 Vegetarian Recipes, it's essential kitchen better half, even if you get pleasure from meatless foodstuff sometimes otherwise you are a faithful vegetarian.

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By Carol Gelles

ISBN-10: 0470185503

ISBN-13: 9780470185506

Easy Meatless Dishes for daily Meals
This impossible to resist little booklet offers a hundred crucial vegetarian recipes-easy, scrumptious, splendidly adaptable dishes that you're bound to love, from eco-friendly and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's vintage, award-winning 1,000 Vegetarian Recipes, it's essential kitchen better half, even if you get pleasure from meatless foodstuff sometimes otherwise you are a faithful vegetarian.

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Extra info for 100 Best Vegetarian Recipes

Example text

3 Heat the oil to 180°C (350°F) in a large pan or deep-fat fryer. Fry the fish in batches for 2–3 minutes, or until crisp and golden. Drain on kitchen paper. 4 Place a few rocket leaves on each serving plate with the fish on top. Serve immediately, with the sauce served alongside.

Prep 25 mins r cook 8 mins ridged grill pan 58 FRESH AND LIGHT Lobster salad with watercress A very special summer salad, with an interesting mixture of flavours. INGREDIENTS 1 ⁄2 red onion, finely sliced 1 tsp red wine vinegar 4 cooked lobster tails, halved 1 large bunch of watercress, tough stalks removed 1 ⁄2 fennel bulb, very finely sliced 8 sun-dried tomatoes, chopped fresh herbs, such as chervil, dill, or chives, to garnish For the dressing 1 egg 1 egg yolk 2 tsp Dijon mustard zest and juice of 1 lemon 400ml (14fl oz) sunflower oil 10g (1⁄4oz) chervil or chives salt and freshly ground black pepper METHOD 1 To make the dressing, place the egg, egg yolk, mustard, and lemon zest and juice into a blender.

Pull the edges away from the side of the pan using a spatula or fork; keep doing this so that any uncooked mixture runs to the edge. After about 30 seconds, most of the egg should be set. It will still be soft in the middle, but residual heat will continue cooking the omelette after it is taken out of the pan. 3 Sprinkle the cheese down the centre of the omelette, then fold one half of the omelette over the top of the other. Slide on to a plate, and serve immediately. GOOD WITH A fresh, mixed leaf salad.

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100 Best Vegetarian Recipes by Carol Gelles


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