By Linda Larsen
ISBN-10: 159921847X
ISBN-13: 9781599218472
That includes 350 full-color pictures, Knack gradual Cooking offers 350 effortless, scrumptious recipes and diversifications you could arrange upfront, from modern flavors to ethnic recipes to hearty classics.
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Extra resources for Knack Slow Cooking: Hearty & Delicious Meals You Can Prepare Ahead
Sample text
2 In the meantime, peel the root vegetables, potatoes, and garlic, then slice. After 25 minutes cooking time, add the vegetables to the broth. Slice the dandelion leaves in 1–1½in (3–4cm) pieces. Combine with lemon juice, salt, pepper, and the remaining canola oil. Put aside. Variations: You can also prepare a vegetarian risotto (for 4–6 servings): Peel and dice 1 onion, 2 carrots, and 2 parsley roots. Slice a leek in half lengthwise, then chop into 1cm cubes. Melt 2 tablespoons butter in a pot and cook 7oz (200g) barley for 2 minutes.
34 4 Season the mushrooms with salt and pepper, and while still warm, add to the potato mixture along with the herbs and dark green scallion rings. Season to taste and serve. Tip: If there are no wild mushrooms available, slice a bunch of radishes very thinly and mix with a handful baby spinach or arugula; gently stir into the potato mixture. Use ueprs lef tov Beef Salad Serves 4 • Prep: 25 minutes 1lb 2oz (500g) cooked beef (such as soup meat, leftover roast, or top round; see tip) 2 red onions 1 tablespoon white wine vinegar 1 cucumber 2–3 baby gherkin pickles or cornichons 3½oz (100g) mâche lettuce or other leafy greens 3 tablespoons pumpkin seeds oil for roasting salt For the dressing: 2 tablespoons white wine vinegar 1 teaspoon spicy mustard 1 tablespoon mayonnaise (or to taste) ¼ cup beef broth (preferably lightly gelatinized; see tip) 2 tablespoons pumpkin seed oil freshly ground salt and pepper 1 Thinly slice the beef and then cut into strips.
Place on the second rack from the bottom of the oven and bake for 22–25 minutes or until golden brown. Serve warm or cold. 33 Vegan Potato Salad with Wild Mushrooms Serves 4 • Prep: 35 minutes 1lb 5oz (600g) red potatoes 1 teaspoon caraway seeds 1 kohlrabi 3 scallions 1¼ cups vegetable broth 1 tablespoon mustard ¼ cup white wine vinegar ¼ cup canola oil 7oz (200g) wild mushrooms (chanterelles in the summer) 1 bunch chives, sliced into thin rings 1 bunch dill, chopped freshly ground salt and pepper 1 Boil the potatoes with a large pinch of salt and the caraway seeds for 20 minutes.
Knack Slow Cooking: Hearty & Delicious Meals You Can Prepare Ahead by Linda Larsen
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