Kirjailijakuva
4 teosta 26 jäsentä 2 arvostelua

Tekijän teokset

Be My Guest (2010) 5 kappaletta
At My Table (2005) 5 kappaletta

Merkitty avainsanalla

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Jäseniä

Kirja-arvosteluja

Fay Lewis is an absolute Godsend to the generation which has grown up eating supper in front of the TV rather than sitting down to dinner at a table: while there are recipe books aplenty, few provide the social tips to be found in Be My Guest.

A variety of table settings are illustrated, together with different types of glassware, serving styles are described, and a handy chart matches wines to kinds of food – once-basic domestic information which is now virtually unknown.

Fay Lewis has divided her work into sections containing meals for various social occasions ranging from the formal winter dinner to a pool party to brunch, with a delightful medley of recipes, both simple and complex.

As a bonus, she has included a large number of vegetarian recipes, many of which are suitable for vegans but can be combined with separate servings of cheese and flesh to make a satisfying meal for all tastes.

Exquisite illustrations, party recommendations and décor suggestions together with a basic glossary, conversion charts and a good index all contribute to creating a real feast – and the recipes? Too tempting for words!

The following is from the section on Picnic food – certainly a step up from the sandwiches and sausage rolls my family is used to.

POACHED SALMON [with DILL AND CUCUMBER SALAD]

6 x 200 g Scottish or Norwegian salmon fillets
3 limes, halves, for serving

BROTH
1 onion, sliced
3 fresh bay leaves
2 ml salt crystals
5 ml whole black peppercorns
250 ml white wine
500 ml water

SALAD
2 English cucumbers, peeled, halved and sliced
100 ml white wine vinegar
15 ml chopped fresh dill
30 ml castor sugar

Preheat the oven to 180 C

Coat an ovenproof dish with cooking spray. Place the fillets in the prepared dish. Pour over the broth and poach, uncovered, for 20 minutes or until cooked. Remove from the oven and cool in the broth for 20 minutes. Using a spatula, remove the fillets from the broth and set aside until ready to use.

To make the broth
Combine all the ingredients in a large, heavy-based saucepan and bring to the boil. Cover and simmer for 10 minutes. Remove from the heat, strain, and refrigerate until ready to use.

To make the salad
Place the cucumber in a serving dish. Combine the remaining ingredients together in a small bowl and pour over the cucumber. Refrigerate until ready to serve.

To serve
Transfer the salmon to a serving platter and serve topped with cucumber and Dill salad, and the limes on the side.

Serves 6
… (lisätietoja)
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Merkitty asiattomaksi
adpaton | Nov 11, 2009 |
Anyone following a low carb or low fat diet is warned to stay away from this book which demystifies baking to such an extent even the most clueless cook will have enough confidence to whip up a batch of Chelsea Buns for tea.



Tempting, inspirational, clear cut and – best of all – proudly South African, these recipes are too alluring to resist. I started small with something that sounded healthsome and nutritious, Pumpkin Bread: it was so delicious I’m sure it couldn’t have been good for me.



Breads, cakes, biscuits, pastries and icing, its all there with very practical and basic tips – the sort of pointers you either learned from your grandmother or will never know at all because you are unlikely to find them in most cookery books.



The introduction contains photographs of items you will need: most people know what a grater or a rolling pin looks like, but the Bundt, Madeleine and Brioche tins are not widely recognized – and anyone who has ever had to cut their cake out of the tin, leaving much behind, is advised to take special note of the section on preparing the tin so the cake won’t stick.



All the basic and classic recipes are included, together with some for the more adventurous – like the Chocolate Cola cake which one trusts is less revolting than it sounds.



Biscotti, rusks, scones, muffins, meringues, croissants, milk tart and quiche are here for your delectation, plus a section called Sweet Little Treasures containing several easy catering ideas for children’s parties.



A glossary explains terms the novice might not know – such as ‘Bake blind’ or ‘blanching’ – and the books finishes with some handy conversion charts.



A worthy addition to any kitchen, this beautiful and stylish book is particularly recommended for those who have never baked before, but want to learn how.
… (lisätietoja)
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Merkitty asiattomaksi
adpaton | Nov 22, 2007 |

Tilastot

Teokset
4
Jäseniä
26
Suosituimmuussija
#495,361
Arvio (tähdet)
½ 3.5
Kirja-arvosteluja
2
ISBN:t
10