Download The Cooking Book by Victoria Blashford-Snell PDF

By Victoria Blashford-Snell

This can be the last word bible for today's busy cook dinner. it's the cookbook that truly is aware what you would like within the kitchen, answering your whole culinary questions, from what the completed dish may still seem like and if it may be ready, to what to do with leftovers. It good points over 1,000 mouth-watering recipes, hundreds of thousands of explanatory images, and extraordinary step by step advice that may train you the way to get nice home-cooking at the desk with no fuss.

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Additional info for The Cooking Book

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Add the egg and process until the pastry comes together into a ball. You may need 1–2 drops of cold water if the egg does not bring all the ingredients together. Place the pastry on a floured surface, divide into 6 pieces, and roll out to line 6 tartlet tins. Prick the pastry bases with a fork several times. Chill for at least 30 minutes. 2 Preheat the oven to 200°C (400°F/Gas 6) and blind bake the pastry cases, lined with greaseproof paper and baking beans, for 10 minutes.

Drain and cool, then scrape off the corn kernels. Sift 45g (11⁄2oz) polenta, 45g (11⁄2oz) plain flour, 1⁄2 tsp baking powder, and a pinch of cayenne into a large bowl and season to taste with salt and pepper. In another bowl, whisk 150ml (5fl oz) double cream with 2 large egg yolks, then add to the flour mixture, along with the corn kernels, 2 tbsp melted butter, and 2 tbsp snipped chives. Mix well, cover, and set aside for 30 minutes. Cook as above for 3–4 minutes on each side, or until golden brown, and complete as above.

Dill. Arrange on a serving plate with lemon wedges, for squeezing. 2 Smoked Salmon Corn Cakes Add the remaining milk and continue beating the mixture until the batter is smooth and free from lumps. Whisk the egg white until it holds soft peaks, then gently fold it into the batter. 3 Brush a frying pan with a little oil and place over a medium heat. Add a few teaspoons of the batter, well-spaced, and cook until bubbles appear, then turn over and cook for 2 minutes, or until golden. Remove from the pan, set aside, and cook the remaining blinis.

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