The Illustrated Quick Cook: Time-Saving Tips, After-Work Recipes, Cheap Eats

The Illustrated Quick Cook: Time-Saving Tips, After-Work Recipes, Cheap Eats

Language: English

Pages: 544

ISBN: 0756655773

Format: PDF / Kindle (mobi) / ePub

Never has fast home cooking with fresh ingredients been more important than it is now. The pressure on the home cook is ever increasing: how can I prepare a balanced meal from scratch when I have only 30 minutes to spare, and 4 hungry mouths to feed? I want to make something from scratch for one, but will it be simple enough? Every minute counts-I've got unexpected guests tonight, what can I whip up quick, that won't disappoint?

Family food is not just about fussy eaters and getting the quantities right. It's also about flexible eating-how often does everyone sit around the table together? Once a week if you're lucky! So, food that can be prepared in advance, and simple straightforward dishes, are an essential part of the equation. We've taken all of this into consideration and come up with recipes that cover every need, with speed, so you will never have to resort to the ready meals aisle in the supermarket. The Illustrated Quick Cook is not trying to change the way you eat, introduce you to obscure ingredients, or take you off the beaten track. It's there to make your life easier, from planning, through cooking, to serving.

More than just recipes, The Illustrated Quick Cook offers fantastic value for the price. Extra features include: handy menu planners, recipe chooser galleries, Cheat tips, Cook's Notes, recipe variations, and practical information to introduce you to every time-saving chapter theme. With far more recipes than any of its competitors, and a picture of every finished dish, The Illustrated Quick Cook delivers fast food for every occasion.
















15 15 25 pRep COOK MINS MINS 15 10 tomato and harissa tart p210 Baked eggs with tomato and peppers p95 pRep COOK MINS MINS 10 pRep COOK MINS MINS 10 15 20 27 020-029_Recipe_Chooser.indd 27 27 US_020-029_Recipe_Chooser.indd 5/6/09 22/05/2009 9:22:06 18:41 PM reCipe ChOOser desserts in under 15 minutes peaches with meringue and raspberry sauce p470 prep 15 MINS middle eastern oranges with honey p466 easy banoffee pie p466 prep 15 MINS prep 15 MINS Apricots

on a serving dish covered in drain and serve with the sauce. Top with freshly foil, to keep warm. Add a drizzle of olive oil to grated Parmesan cheese and torn fresh basil leaves, the same pan, pour in 5½oz (150g) cubed and serve immediately. pancetta, and cook for 5–8 minutes until crisp. When cooked, pour over the scallops, along with any juices from the pan. Serve immediately with mixed salad leaves and lemon wedges. 151 148-151_10_Ways_with.indd 151 151 US_148-151_10_Ways_With.indd

until ServeS 4 golden. Add the wine, increase the 1 large eggplant, cut into small cubes heat, and allow to bubble for a couple sea salt and freshly ground of minutes. Stir in the onion and black pepper garlic, cook for a few seconds, then 2–3 tbsp olive oil stir in the tomatoes with their juices. ¼ cup dry red wine Add the oregano and pesto and 1 onion, finely diced simmer gently for 15 minutes. 2 garlic cloves finely chopped 14oz (400g) can diced tomatoes, with juices 3

chopped olive oil ti r va ia all-purpose flour, for dusting on Sprinkle with mozzarella torn into pieces, or with crumbled blue cheese. 1 Preheat the oven to 475°F (245°C). Put a heavy baking sheet in the oven to get hot. (They both need to be really hot before cooking the pizza.) 2 Place the dough on a floured surface and use a rolling pin to roll it out as thin as you can—about 10–12in (25–30cm) in diameter. Brush the hot baking sheet with oil, sprinkle with semolina, and carefully place

together. Scoop up Cheddar cheese 1 mild green chile pepper, seeded and finely chopped 1–2 tsp pickled sliced green jalapeños from a jar, drained the quesadilla with a spatula, carefully turn it over, and cook the other side for another minute or until golden on the outside and the cheese is melted. Slice in half or in quarters and serve. small handful of chopped cilantro (coriander) leaves freshly ground black pepper 1 Heat the oil in a nonstick frying Leave a border when adding the

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