Ultimate Christmas CookbookThe ultimate Christmas cookbook brings traditional festive foods to your table along with inspirational alternatives such as baked salmon, roast duck and a range of delicious vegetarian options. |
Common terms and phrases
1/2 teaspoon 15 minutes 30 minutes almonds baking paper baking tray beat black pepper boil Brush cake capsicum Carbohydrate caster sugar chicken chocolate Cholesterol Christmas cloves cloves garlic Combine cool coriander cover cream crème fraîche cumin cup 60 g cup 80 ml cups 500 ml Dietary Fibre dough Drain fl oz food processor fruit g butter garlic glacé Grand Marnier grated heat and simmer icing sugar knife large bowl leaves litre low heat melted minutes Serves minutes Total cooking mixture moderate 180°C NUTRITION PER SERVE olive oil oven to moderate parsley pastry peel pepper Place plain flour plastic wrap potato Preheat the oven Preparation pudding redcurrant reduce the heat Remove roast salt sauce SERVE Protein slices smooth soft spoon spring onions Sprinkle stir tablespoons tablespoons chopped fresh teaspoon teaspoon ground tomato turkey vinegar warm whisk
Popular passages
Page 57 - Heat the oil in a frying pan, add the onion and garlic and cook gently for 3-5 minutes, or until soft.
Page 103 - Beat the butter and sugar with electric beaters until light and creamy. Add the eggs one at a time, beating well after each addition. Add the natural vanilla extract and beat until combined.
Page 16 - /4 teaspoon salt into a large bowl. Make a well in the centre and stir in the yeast mixture, the oil and 8O m (2'/2 fl oz/'/3 cup) water.
Page 21 - Add the stock, bring to the boil, then reduce the heat and simmer for 10 minutes.
Page 98 - Scrape down the sides of the bowl with a rubber spatula. Add the eggs one at a time, beating well after each addition.
Page 39 - Heat 2 tablespoons of the oil in a frying pan and fry the eggplant until soft and golden, then place in a bowl.
Page 28 - Cook the pasta in a large saucepan of boiling salted water until al dente. Meanwhile, heat 1 tablespoon of the oil in a large frying pan, add the chicken and cook over high heat for 3-4 minutes, or until lightly browned. Remove from the pan. Heat the butter and the remaining oil, add the mushrooms and cook, stirring, over high heat for 3 minutes.
Page 147 - Divide the tomato, goat's cheese and 155 g (sl/2 oz) of the asparagus pieces among the breasts. Roll up tightly lengthways, securing along the seam with toothpicks. Heat the butter in a large frying pan over medium heat. Add the chicken, then brown on all sides. Pour in the stock, then reduce the heat to low. Cook, covered, for 10 minutes, or until the chicken is cooked through. Remove the chicken and keep warm. Meanwhile, bring a saucepan of lightly salted water to the boil. Add the zucchini and...
Page 94 - To make the cake, in a large mixing bowl, cream the butter and sugar thoroughly until light and creamy. Add the egg yolks one at a time, beating well after each addition.