The Vicar’s Wife’s Cook Book
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Elisa Beynon. The Vicar’s Wife’s Cook Book
The Vicar’s Wife’s Cook Book. Elisa Beynon
Dedication
Table of Contents
Introduction
Sunday Lunch
Spring and summer
A lemony lunch
Spring-scented Chicken
Honeyed Baby Carrots
Jersey Royal Potatoes in Chives and Butter
A Warm Salad of Summery Baby Green Vegetables
Lemon and Raspberry Tart
A very late lunch with the out-laws
Roast Pork with Crackling and Gingered Pears
Mustard Mash
Roasted Carrots with Thyme
White Cabbage, Leek and Fennel Cooked in Garlicky White Wine
Summer Fruit Charlotte and Clotted Cream
A spring lamb for friends
Leg of Lamb with Cumin, Lemon and Mint
Houmous Dressing
Roasted Fennel and Leeks
Traffic-light Quinoa
Spinach Salad
King of Puddings
A whole salmon, preferably eaten in the sun
Salmon Stuffed with Herbs and Garlic
Roasted Baby Potatoes
Green Salad with Broad Beans and Goat’s Cheese
Panettone Trifle
A different sort of Sunday
Fresh Crab Cannelloni
Mini Pavlovas with Passion Fruit Curd and Cream
Autumn and winter
A simple Sunday
January Chicken
Stir-fried Pak Choi with Sesame Seeds
Mincemeat-stuffed Baked Apples
Bargain-basement Lunch
Beef Stew
Rarebit Toasts
Lemon Rice Pudding
Tradition with a twist
Roast beef
The Roast Potatoes
Carrot and Cumin Purée
Two Cabbages with Apple and Red Onion
Toffee and Apple Crumble
A celebration of old traditions and new friends
Duck Legs with Port and Cranberries
Celeriac and Potato Gratin
Celeriac and Potato Mash
Turnips and Leeks with Honey, Coriander and Soy
Winter Fruit Pie
An alternative Christmas lunch
Partridge with Pear and Onion Confit
Pancetta Colcannon
The Trimmings
Tangerine Surprise Pudding
Dinner For Friends
Fish
A dinner to delight the senses
Guacamole-encrusted Tuna
Roasted Red Onion and Tomatoes
Griddled Courgettes in Garlic and Parsley Dressing
White Chocolate and Raspberry Crème Brúlée
A goodbye dinner of effortless elegance
Warm Smoked Trout Fillets in a Horseradish and Chive Cream Sauce
Garlicky Potatoes in Rosemary and Pancetta
Green and Red Salad
Lavender Shortbread with Blackberries in Muscat and Lemon Cream
Million-dollar dinner
Plaice in Soured Cream and Chives and Baby Jersey Royal Potatoes in Caviar
Baked Peaches in Spiked Raspberry Purée
A treat for food-loving friends
Pan-roasted Halibut on Clam Stew
Gooseberry and Elderflower Custard
A rather posh pasta night
Tagliolini with Salmon, Scallops and Pancetta
Baked Apricots with Amaretti Biscuits
Poultry and meat
Diner Français
Chicory, Pear and Pancetta Salad
Poussin with Boursin and Bacon
Leeky Mash
Maman’s Tarte aux Fraises
A fruity feast
Honeyed Ham with Pink Grapefruit Salsa
Fried Potatoes with Soured Cream and Chives
Blackberry and Blueberry Eton Mess
A welcoming dinner
Lamb Shanks Braised in Red Wine
Flageolet Beans with Garlic
Sticky Bread and Butter Pudding
A winter’s tail
Oxtail in Porter
White Chocolate and Amaretti Ice Cream
Vegetarian
Autumn on a plate
Butternut Squash and Porcini Risotto
Pear Chocolate Betty
A cosy fondue party
Comté Cheese Fondue with Roasted Squashes
Vegetarian goes posh
Wild Mushroom and Goat’s Cheese Soufflé
Lamb’s Lettuce and Walnut Salad
Almond Cake with Poached Damsons
Weekday Suppers
Monday-night Risotto
Courgette, Mint and Pea Risotto
Kitchen Carbonara
My Hairdresser’s Pasta
One-pan Chicken
Fennel – scented Chicken
Cheat’s Salmon Fishcakes
Creamy Smoked Haddock Puff Pastry Pie
A Proper Midweek Stew
A Richer Lamb Stew
A Quick and Easy Fish Stew
Storecupboard Stew
Posh Spice Curry
Debbie’s Thai Curry
Thai Jasmine Rice
My Sausage and Mash
Herby Pork Chops with Roasted New Potatoes
Cod with Smoky-sweet Salsa and Warm Puy Lentil Salad
Superfood Supper
My Tortilla
Rancheros Eggs
Berger Lamb
Italian Polpette
Cumin-spiced Lamb Chops with Butter Bean Mash
Lamb Kebabs with Greek Salad and Tzatziki
And after that …
My favourite cheese treats
Quick puddings for when the fancy takes you …
Lemon-curd Creams
Summer Fruit Brûlée
Orange-scented Strawberries
Ricotta and Raspberries
Charentais and Stem Ginger
Flexible Food
Brunch
Houmous
An Un-fried Fry-up
De-constructed Eggs Royale
Sausage Salad
Soft-boiled Duck Eggs and Dippers
Welsh Girl’s Sausages
Soups and stocks
Chicken Stock
Butternut Buttercup Soup
Celery Soup with Fourme d’Ambert and Pancetta Croûtons
Leek Soup with Cashel Blue Croûtes
Salads
A Pretty Pink Salad
Hot Halloumi Salad
Warm Chorizo, Feta and Cherry Tomato Salad
Herbaceous Smoked Haddock
Puttanesca Plate
Hand food
Lincolnshire meets Lancashire Sausage Rolls
Vietnamese Prawn Wraps
A good plate of sandwiches
Wensleydale, Apricot Chutney and Watercress Sandwich
King Prawn, Mango Chutney and Bacon Sandwich
Hot Mushroom, Stilton and Lamb’s Lettuce Sandwich
Smoked Trout with Horseradish Mayonnaise and Chives Sandwich
Sweet treats
Toasted Marshmallow and Chocolate Biscuit ‘Sandwiches’
Cranberry, Blueberry, Apple and Coconut Flapjacks
Peanut Butter Cookies
The Great Chocolate Rescue Remedy
Crowd Food
Summer gatherings
Barbecue for eight
Red Cabbage and Stilton Slaw
A Nice Pasta Salad (I promise!)
Green Salad
Frozen Berries with White Chocolate Sauce
Spanish tapas for twelve
Pan Con Tomate
Prawn and Serrano Skewers
Pork Pinchitos
Mushrooms Cooked in Sherry
A midsummer banquet for eight
Margaritas
Roasted Red Pepper Gazpacho
Lobster, King Prawn and Mango Salad with Lime and Coriander
Rich Chocolate Mousse Torte
Cooking for crowds
Plan ahead
Phone a friend
Equipment
Food and drinks
The day before
On the big day
Winter Feasts
A winter dinner for twenty
Bedouin Lamb
Honeyed Plums
Curry for a crowd
Cheap and Cheery Chickpea Curry
Cucumber Raita
Mango Kulfi
New Year’s Day brunch for thirty
Bubble and Squeak Patties
Rich Tomato Sauce with Harissa
Funeral Fare
Egg and Cress Sandwiches
Cheddar and Mango Chutney Sandwiches
Chicken, Mayonnaise and Bacon Sandwiches
Ham with Dijon Mustard Sandwiches
Little bites
Canapés for twenty
Creamy and Cheesy Crab Canapes
Fragrant Thai Crab Canapés
Gooey Mushroom Mouthfuls
Vietnamese Duck Wraps
Crostini with Prawns and Sweet Chilli Sauce
Smoked Salmon Blinis with Soured Cream and Chives
Honeyed Sausages with Mustard Mayonnaise
Asparagus Spears Wrapped in Parma Ham with a Cheese Fondue Dip
Index
Acknowledgements
About The Author
Copyright
About the Publisher
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Dedication
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2 garlic cloves, peeled and crushed
1 × 400g tin chopped tomatoes
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