Cheat Your Way To Gourmet Eating
Format: PDF / Kindle (mobi) / ePub
This is clever, classy cheating. It short-cuts so much time and effort in the kitchen that real cookery becomes very easy indeed. The food that you serve from this book will be put together in minutes, but arrive at your table looking like you've spent hours in the kitchen. Here are brilliant combinations of convenience foods and fresh, nutritious ingredients that will improve your quality of life and health. Simply buy in the store cupboard ingredients and you are off - five star eating in minutes.Time and effort has been removed from these classics of the kitchen.
throw in the cheesy ingredients after cooking the pasta and the result is a smooth, creamy, very rich dish, perfect for lunch or supper in a hurry. Serves 4 225 g/8 oz short-cut macaroni 200 g/7 oz/scant 1 cup cheese spread 60 ml/4 tbsp milk Salt and freshly ground black pepper 4–6 tomatoes, sliced To serve Ciabatta bread and a crisp green salad 1 Cook the pasta according to the packet directions. Drain and return to the pan. 2 Stir in the cheese spread and milk. Season to taste. Heat
1 x 225 g/8 oz packet of fresh mixed stir-fry vegetables 1 x 425 g/15 oz/large can of green or brown lentils, drained 30 ml/2 tbsp bottled black bean sauce 15 ml/1 tbsp soy sauce 15 ml/1 tbsp medium dry sherry or apple juice 1 bunch of spring onions (scallions), chopped, to garnish 1 Cook the noodles according to the packet directions. Drain thoroughly. 2 Heat the oil in a large frying pan (skillet) or wok. Add the vegetables and stir-fry for 2 minutes. 3 Add the cooked noodles and
shells) 1 x 300 g/11 oz/medium can of new potatoes, drained and quartered 1 x 295 g/10½ oz/medium can of cut French (green) beans, drained 15 ml/1 tbsp olive oil 12 cherry tomatoes 45 ml/3 tbsp pesto from a jar Grated Parmesan cheese, to garnish 1 Cook the pasta according to the packet directions. Drain and return to the pan. 2 Meanwhile, put the potatoes and beans in a non-stick saucepan with the oil. Cover and cook over a very gentle heat, shaking the pan occasionally, until hot
little nutmeg over the surface. 3 Bake in the oven for 40 minutes until set. 4 Serve warm or cold. Lemon tart When I first made a traditional French lemon tart, I couldn’t believe how much grating, squeezing and fiddling about it needed and how long it took to cook. It tasted perfectly fine but I was exhausted! When I created this cheat, I tried it on some French friends and they thought I must have bought it at the local pâtisserie. Serves 4–6 1 x 20 cm/8 in ready-made shortcrust pastry
pastry all over with beaten egg, then bake in the oven for 40 minutes until risen and golden. Leave to rest in a warm place for 5 minutes. 5 Meanwhile, rub the garlic round the inside of a small saucepan. Add the cheese, crème fraîche and kirsch or vodka. Heat through, stirring until blended, thick and smooth. Season with pepper. 6 Cut the pork roll into 12 thick slices. Lay two or three slices on each of six or four warm serving plates and spoon a little fondue over. Garnish with sprigs of