By Faye Levy

ISBN-10: 0446567248

ISBN-13: 9780446567244

Flavor, pace, and straightforwardness are the most elements during this cookbook for the health-conscious vegetarian. The recipes utilize daring seasonings that supply greatest style with minimal practise, and every menu serves or 4. so much nutrients contain 3 recipes equipped round a chief dish with chapters damaged down into menus that includes: pasta, beans, rice, or different grains; one-pot menus; soup; salads; and "savory and sweet" recipes.

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Her version (recipe below) is more traditional and sweeter. She disapproves of mine. Vegetable Bhajia SERVES 6 125ml gram (chickpea) flour 125ml self-raising flour 5ml salt 5ml crushed dhania (coriander) seeds 5ml crushed jeera (cumin) seeds 125ml chopped fresh dhania (coriander) leaves 1 medium onion, chopped 1 medium carrot, peeled and grated 1 medium courgette, grated 180ml sliced green beans 1 green chilli, finely chopped 125ml cold water cooking oil for deep-frying Sift the flours into a bowl and add the salt and crushed spices.

Now find one or two deliciously nutty avos. I can never remove the pip without slicing my hand to pieces so I cut it into quarters (lengthways) and then peel off the skin and take the pip out carefully. Dice the quarters to match the size of the tomato chunks. Season with salt, pepper and a splash of balsamic vinegar. Arrange it all in a nice bowl and garnish with some fresh basil leaves. Ta-daaa! Isn’t that great? BARRY HILTON Comedian and entertainer We lived in England when I was a youngster, but because my mother was South African, once a week she would make a real South African meal.

All that’s left is to make sure you get rid of all the sand before you cook the mussels. I normally pack them all neatly into the pot (sort of upside-down with the ‘point’ of the mussel facing upwards) that I’ll be using to steam them. This allows for any sand to flush out as the mussel opens during steaming. This recipe is one of our family favourites. Black Mussels in a Tomato and Garlic Sauce SERVES 4 2kg fresh black mussels 300ml water 30ml unsalted butter 45ml good-quality olive oil 250ml chopped onions 3–4 cloves garlic, chopped 2 small whole shallots (if available) 3 × 400g cans chopped plum tomatoes 3ml saffron threads 150ml cream 125ml chopped fresh flatleaf parsley 10ml salt 5ml freshly ground black pepper Once your cooking pot is packed with the mussels (with their points all upwards), add the water and bring to the boil.

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30 Low-Fat Vegetarian Meals in 30 Minutes by Faye Levy


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