Download Student Grub: Stuffed with New Recipes by Alastair Williams PDF

By Alastair Williams

A brand new and up to date variation of this bestselling pupil recipe e-book, containing a big variety of well known and simple to arrange recipes. that includes laid-back, witty and easy directions, this can be a casual consultant to food and drinks through a former suffering and ravenous pupil. comprises major foodstuff for one or for complete families; the entire fundamentals of cooking defined; sections on vegetarian, dairy-free and gluten-free diets; reasonable and fit consuming; dinner events and booze-ups.

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Add the stock, season, bring to the boil, then simmer for 30 minutes. Remove the bay leaf before serving. If you want a smoother tasting soup then liquidise before serving. 44 SOUPS AND STARTERS PARSNIP AND APPLE SOUP A liquidiser is required for this recipe. Serves 4 Ingredients 2 tbs of oil 1 large onion, peeled and chopped 1 ½ lb (750g) parsnips, peeled and chopped 1 apple, peeled and cored 2 pints (1 litre) of vegetable stock Salt Pepper Heat the oil in a large saucepan, then fry the onion for about 5 minutes until it has softened.

Transfer the ingredients into a blender and blend until a smooth consistency is achieved. Season according to taste and stir in the cream if desired. 25 litre) of milk 1 tbs of olive oil Salt Pepper Boil some water in a saucepan, then place the tomatoes in it. Remove the pan from heat and leave for about 5 minutes. Take the tomatoes from the water and peel off the skins. Chop into small pieces. Using a large saucepan, fry the tomatoes and onion gently in the oil for about 15 minutes until they go mushy.

Heat the beef through and then add the mashed potato. Fry until the potato turns slightly crispy, but not burnt. Season to taste. 58 BRITISH MINCED BEEF AND ONIONS Mince is good value and provides a good basis for many student meals. If you have never tried soya mince, it is not as bad as people make out, so why not give it a try and save yourself a few spondoolies? 25 litre) of gravy 4 oz (100g) of frozen peas Salt Pepper Heat the oil in a frying pan and fry the onion for about 5 minutes. Add the beef, season and cook for another 10 minutes.

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