Notes From the Larder: a Kitchen Diary With Recipes
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In our eReader you can find the full English version of the book. Read Notes From the Larder: a Kitchen Diary With Recipes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Notes From the Larder: a Kitchen Diary With Recipes
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To quickly assess the difficulty of the text, read a short excerpt:
And every time I sting myself picking them, I placate myself with the knowledge that the offending sprigs will soon be in the pot with onions, stock, and seasoning and pureed into soup. Grated nutmeg goes well with anything nettle based. I have learned to go easy on the pepper.
A nettle rabbit I am not getting into the rarebit versus rabbit argument. Whatever you call it, it is still cheese on toast. Mustard replaces the missing sting.
Of course, this is hardly supper. But I had lunch out and w...anted very little in the evening.
nettle tops: 2 ounces (60g) a little oil crème fraîche: a scant ½ cup (100ml) whole-grain mustard: 2 teaspoons Caerphilly cheese: 3 ounces (80g), grated sourdough or whole-grain bread: 2 large slices Put your rubber kitchen gloves on. Wash the nettle leaves thoroughly in cold water—insects tend to treat nettles as a safe home—then drain them in a colander. Put the oil in a small pan and warm it over moderate heat, then add the nettle tops and cook for a couple of minutes, turning them over occasionally with kitchen tongs, until they have wilted.
What to read after Notes From the Larder: a Kitchen Diary With Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Nigel Slater to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
And every time I sting myself picking them, I placate myself with the knowledge that the offending sprigs will soon be in the pot with onions, stock, and seasoning and pureed into soup. Grated nutmeg goes well with anything nettle based. I have learned to go easy on the pepper.
A nettle rabbit I am not getting into the rarebit versus rabbit argument. Whatever you call it, it is still cheese on toast. Mustard replaces the missing sting.
Of course, this is hardly supper. But I had lunch out and w...anted very little in the evening.
nettle tops: 2 ounces (60g) a little oil crème fraîche: a scant ½ cup (100ml) whole-grain mustard: 2 teaspoons Caerphilly cheese: 3 ounces (80g), grated sourdough or whole-grain bread: 2 large slices Put your rubber kitchen gloves on. Wash the nettle leaves thoroughly in cold water—insects tend to treat nettles as a safe home—then drain them in a colander. Put the oil in a small pan and warm it over moderate heat, then add the nettle tops and cook for a couple of minutes, turning them over occasionally with kitchen tongs, until they have wilted.
What to read after Notes From the Larder: a Kitchen Diary With Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Nigel Slater to read onlineMoreLess
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