By Rachel Allen
ISBN-10: 0061809276
ISBN-13: 9780061809279
In this superbly illustrated cookbook, Rachel Allen deals the scrumptious, inspiring, and easy-to-follow recipes that experience made her Ireland's most renowned chef. favourite foodstuff at domestic attracts on overseas affects, vintage local Irish fare, and strong previous relatives favorites to supply artistic ideas for each get together, no matter if making plans an easy kin meal, web hosting a festive dinner, cooking a romantic meal for 2, or simply enjoyable at the couch along with your favourite convenience food.
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Extra info for Favorite Food at Home: Delicious Comfort Food from Ireland's Most Famous Chef
Example text
PESTO SCONES Add 1–2 tbsp basil pesto to the buttermilk before mixing with the flour. These are also delicious with chopped olives mixed in with the flour. CRISPY BACON AND PARMESAN SCONES Add about 1/3 cup chopped cooked crispy bacon, a good pinch of cayenne pepper and 2 oz finely grated Parmesan cheese to the flour at the start, then brush the tops of the raw scones with beaten egg or leftover buttermilk and sprinkle with more grated Parmesan cheese. SWEET SCONES Add 2 tbsp superfine sugar to the dry ingredients.
Whiz for a few seconds, then add half the beaten egg and continue whizzing. You might need to add a little more egg, but don’t add too much—the pastry should just come together. ) Flatten out the ball of dough to a thickness of about 11/4 inches, wrap or cover with plastic, and place in the fridge for at least 30 minutes. When you are ready to roll the pastry, remove from the fridge. Place the pastry between two sheets of plastic, which should be bigger than your tart pan. Using a rolling pin, roll it out until it is no thicker than 1/8 inch.
Delicious! 2 eggs 1 egg yolk 8 tbsp (1 stick) butter 3/4 c (6 oz) superfine sugar Finely grated zest and juice of 3 lemons Beat the whole eggs and extra egg yolk together. Melt the butter in a saucepan over a very low heat. Add the sugar, grated zest and lemon juice and then the beaten eggs. Stir carefully over a very gentle heat until the mixture thickens. This may take about 10 minutes. If the heat is too high, the eggs will scramble. When the mixture is thick enough to coat the back of a spoon and leave a clear mark when you push your finger through it, the curd is ready.
Favorite Food at Home: Delicious Comfort Food from Ireland's Most Famous Chef by Rachel Allen
by Robert
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