Download e-book for iPad: 30-minute Suppers (Everyday Easy) by DK Publishing

By DK Publishing

ISBN-10: 1405355247

ISBN-13: 9781405355247

This name bargains scrumptious and straightforward 30-minute suppers for the typical cook dinner. Hearty and filling foodstuff, speedy puddings, really good suppers in a couple of minutes: listed here are ninety favorite quickly and straightforward recipes that use available parts and are uncomplicated to prepare dinner. From Caesar salad to chocolate-dipped fruit, locate inspirational principles for quick-fix kinfolk suppers and simple exciting. observe the way to make scrumptious dishes which are fit too. This name is jam-packed with suggestions, recommendations and step by step directions to take the strain out of daily cooking.

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Additional info for 30-minute Suppers (Everyday Easy)

Sample text

INGREDIENTS 150g (51⁄2oz) green beans, trimmed 4 tuna steaks, about 150g (51⁄2oz) each extra virgin olive oil, for brushing salt and freshly ground black pepper 8 anchovy fillets in olive oil, drained 1 red onion, finely sliced 250g (9oz) plum tomatoes, quartered lengthways 12 black olives 2 romaine lettuce hearts, trimmed and torn into bite-sized pieces 8–10 basil leaves 4 eggs, hard-boiled For the vinaigrette 2 tsp Dijon mustard 1 garlic clove, finely chopped 3 tbsp white wine vinegar 150ml (5fl oz) extra virgin olive oil juice of 1⁄2 lemon salt and freshly ground black pepper METHOD 1 Cook the green beans in a saucepan of gently boiling water, for 3–4 minutes, or until just tender.

Place the flour, beaten eggs, and breadcrumbs in separate dishes. Cut each fish fillet into 4 pieces. Toss the fish and prawns in the flour, then dip in the egg, and coat in breadcrumbs. 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.

2 To assemble the salad, toss the lettuce leaves with the croutons in a salad bowl. Bring a small saucepan of water to the boil over a high heat. Reduce the heat to medium, add the eggs, and boil gently for no more than 2 minutes. Drain and rinse with cold water. 3 Crack open the eggs, scoop on to the lettuce, and toss. Shake the dressing again, then add to the salad, and toss again. Sprinkle with the Parmesan and serve at once. GOOD WITH All barbecued meats. It is especially good served with chunks of French bread.

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30-minute Suppers (Everyday Easy) by DK Publishing

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