By Margaret Fulton
From a recognized and much-loved cooking author comes this number of crucial recipes Containing recipes you will adore to cook dinner again and again from the girl who taught Australia to cook dinner, it is a superb cookbook that belongs in each kitchen. The recipes are triple-tested to make sure an entire luck whenever and are effortless to persist with, making them excellent for starting chefs. Recipes comprise classics resembling French Onion Soup, Risotto Alla Milanese, and pork Stroganoff, along glossy dishes akin to Wonton Soup, Salt and Pepper Calamari, and Tandoori poultry. There also are lots of scrumptious candy recipes comparable to Pavlova, Sticky Date Pudding, and Pears in crimson Wine. Recipes additionally contain diversifications in addition to lots of tricks and information. There are introductions for every recipe, the place Margaret vividly recollects the folks, occasions, and commute that experience stimulated her cooking. features a conversion chart.
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Additional info for Margaret Fulton Favourites: The Much-Loved, Essential Recipes from a Lifetime of Cooking
Tofu and vegeta bles are used instead of meat in many dishes to cut costs. And if an entrée does contain meat, there are always plenty of other vegetable and rice dishes from which to build a nutritious meal. The follow ing section includes one vegetarian main dish. If you choose, you can easily make the other main dishes vegetarian by substituting a variety of vegetables or tofu for the meat. The rich but mild flavors of Stir-Fried Noodles with Shrimp (recipe on page 50) blend well with the refreshing Tomato, Cucumber, and Onion Salad (recipe on page 45), creating a light yet satisfying meal.
Broil meat over a charcoal fire or under the broiler of the oven. Cook for 3 minutes on each side. Serve with peanut sauce (recipe on following page). Preparation time: 25 minutes Cooking time: 10 minutes Marinating time: 1 hour Serves 4 Peanut Sauce: 1 tbsp. peanut oil 1 clove garlic, minced 1 c. water 1 tsp. crushed red pepper 2 tsp. tamarind, dissolved in 2 tbsp. warm water ¥ tsp. salt 2 tbsp. sugar ø tsp. shrimp paste 1 c. creamy, natural peanut butter (available at most food co-ops) 1. Heat oil in a frying pan over medium-high heat.
Add noodles, bananas, and salt to the egg mixture and mix well. 5. Cover the casserole dish with aluminum foil and place in a steamer for about 1 hour. If you do not have a steamer, fill a large rectangular cake pan with ¥ inch of water. Place the casserole dish in the center of the cake pan and cover the entire thing with foil. Place in a preheated 350°F oven and bake for 45 minutes to 1 hour. The custard is done when a knife inserted in the center comes out clean. 6. Serve hot or cold with vanilla ice cream or frozen yogurt.