salad cook book

8/22/2019 salad cook book

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200 delcious an easy-to-makealas, includg heaty smer saads, exoi sads d wa sads o

Beatif photograps d clearstrucons ke is bo peeo evey 01

WWcpkSC


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oo ookook

super salads


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6/130

FnGota"2OPbyHrIiU

E

tl,_.N*Cfh1

e K n y c

t' E

m!

_ -

ic.flI1

(84T

dJ


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i ntrod uctio


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ntodutoA sald can be a sme sie Ish sead omplet a ma n urs ma r sh r\ a be a mea Isef, eer s a lih o uickly prpad v ea or asan mress and n ma crse adr ay

alads ar created fr a cina 01fods a ar liitd ny y h imaatiTh rg ad vay of saas tha canbe ade re as divrse as te lus frm

wch hey e hether is a hey,ayaIs-basd oao salad r jaaeseb od saad l saa B s a nd andn lavs cicoy tatso aiWh sasnally aVaabi igdes, ad sOr and my mr En b flwrsreies shl !ee e asedardg e ime 1 yea wha lksbs ad t wat s adly btaae shops ad yur r.

e sc a variy Irdiets eady

s as rms ad m3igds, mae aey adon saas Y a al easilyrow a 3 cut-a-


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aS t icl ;n salads mredele If y ix aw o dess intes betDC adding hedssng th saad te lQ wil ose harsnss a ts lavr

vJlee SS $ui t ak 19 an l ss salascdg cher on bd o em

eeses ad aa


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basic recpemayonise

ees Pparatlm mes

2 eg l te Oin usar1-2 ess ie wine viar2 ml I liv Ult pppr

t g y mut 1 lspnviner liUe sltandpepper arg anwhk lihlh a allOQ

whsl( to ob. ski cninusysttdd t l drpse t saests the

T

Serve Perat

2 eg yksGday ad ai I i n y in 1 ts stasad nil h yJs s tikand 9 ss Dod tei 1 qi eanaie i t t stef tSh } whk !s a

1 an len Jc. gar c. dg :nch caynn pe l H z sne 0 r i0

wer I me crescplete, wh sk leg in aspaatewl ngd wh t uld saucChec t , dig lie revier ti sa8 5t5 lad a\sen e e d in h efr o

to2 das.

Pu te eg s, trd taelemo e te ga" a e ana a g sk I gy to h ye

epe (see ae) r te se eCo an dy to sv.

Ss Pert m nte

1 ! case suar

h dy ar tbes ine ing tb iv sal a peppe

s tg h s r wht We Add e sasn ste l an pend i toeter hl.AI:al he 'redn ascwto e s


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ss

SN 4Prprao 10mne$

1 tse sgrinch d sa rd lsps win vga-6tblso oliv oil2 g (1 u Roquefos an

Wlk tgthert u sl

th Vigar A il a he crlede asn aew l eppend mX hrIhOoughy,Ay t 'nrCn i w-jar pc tI and

tr & r

Mas 5 I ( H PreprOn t

n d rn lon2 taeoon araon vega b&iow) tbeoonchopedtaagon\teson Dion upic gar5tlspns ol i e oil a pp

14

bn e iear rr,

d ad g sa l a! d pp :. St" t hely sk oilA eay rix a'ithers n a -top a ad h I comn

r v

M I 7 zPaa:on tme 5 ts

5 l 17 01 w hi win vg2 prig t rag n

tV"ar n t a dean 9o nddd th p' of aaon. eal d v

fr a ast 2 das. e favu w: MrvW tm.

bsvu

0 l Prea ot 15ms

u bas40 I ) oive il

Bach th l watrf30 sed,he efS n ol waqe u any wr bsild o ghy a oocoOf b d W: th oi n whZ ur the 0 I tJg a f seito a d e, sl avveh he t wi I av seWe you I b fWih br ebs ur O

& yr r

M 10 I 3\ ra 5 es

sal uur e ab lespoie 4 lspns natl og tlpons copd ints a peppr

Cut ecuumbe atwaS adree e seeds wt ata. Fiey0 e f

Xth cuber he yur ac seao tat with at(i d an

p saue

SNs 4rar ti 1 ts tim 158mute

2 9 (8 p0 \ pt) vegeable st

aen p oio) tsp als2 ta ac1 tb!oolo

Peoo a rohho the l dpm i u awt the s ptif ed l se ig to tho nd smm fr101 us uil thpls r o Tra a foo pr bnder and wZ l mth RetM thplm e te sp ad si ho\o wt aout I wrmak 8 thi suc K wa uti .

5


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oy & y

. 4n 10 mnves

ccf heao, " if possl. ot 175 9(6 n t_

3 y C uce he

Dresin50 9 Grgz

ces1 tn Wserhire

uc

lOS aynni8 p 1

l ud ce3 tesns ive oil1 tben wh wne

vig

loe juelt ppp

8

S t b d d h ts careuy remoe t dv e Put te a le d bow

Mk t dr by w tt iedets So to t W t r

A th rssg t t tt o ls,ts rel m d

Fr Gzl & pr tl l tha y bo Add 50 92 toe 1 ly ar toI leve. To ll \ tdr grdt ave, o ou t eNe medate


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llw

PrtIo minus,

5 stig

: white abbag

"d bbg

.Q$1 ni

$$1

30 mI Mnae


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ocket. pea & pecrin sald

5_&.

PreplQ\e 10 mites

(8 oz) ,d!2 a.

7! 9 (3) Ja" pecrio'eese, cut Ievs

O,.ng1 OIn tar

abepon der vinegar

2s1 ist a pepper

22

Me the dreig Kig te mtrd, ierV'egar ad 0 I. S 10 tae i salt and ee

Put Ihe et In age ala bow Fy lice hper ad ad il t e rocke. Add the rssing o ala t ae1u to

Laye mt of e fv:s of te pcoo rugte ret ear sa gais w te reagvgs and eve.

Forkt apple & alsaic ala, combin 250 9

(8 0) rck, 1 fiely ced gree le nd 75 9(3z) haved e che in a lrge alad bl.Wik tgethe 2 tablepon ge balmi egard 3 taen ole 01. Add the dreig t hel IOS8 rfy 0 ere Imedately


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e sl

-6P


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.r t 10 minues

cucMr

8 z hery ta5 9 8 b l i,

bych r, uln akl leceaad

) d bK v"

rssg

tOi rd

te d nea

t lv l

81 and peppe

26

Pl l umer a ave tmeMx e a!a eave w e ce- a me g sld w Se a ee e ava, ct lesh ce a 10 e l e ves.

k e e w e muar a 01 Ss ae t sa a peppe

Pr e re ove sala ss aey ome a serve

Fr t rled h mx tetr

rn 1 , 1 se 1 cre a e v C 2 ch, 12 5 9 (4 Ol) me a a ,e C ue a reae l ie ac u c ou.Se t ar eay e r a


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CQrg &

-6Ppa


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shv fen & dis ld

Sv46P,elo1 1 mn

2 le" blb. abt

6! g( lIo

309 1 o r."he2 taonrh

hd Prsey

Del9

4 lS l juc

2 lpliv il

s nd pppr

30

Sc Ih an iss thir' possibleo madon or Wh a knle, rsng ee osor gs To oghe in lg sa ow w:he parsey

M dss by s.ing ogher I- onjice and o Sso at w a, ad pep

A th dring e gtl o mGarnh wh e fehy enn is an se.

Forpcke el alad, x togher 3 tespo

c!' vngar, 1 spon d cun sand40 ml (14 I 0) wt n l scen. Bg 10h n eason to ste wt a n per.mmal our th iqd ove 650 9 (b 5 oz)tuny fd enne n la col Dra h >ckefnnel and sve e s o s copne to ge .


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gr w o

ePern e

1 ite anC e 5 mne

1 a Dn ard

a we iner

1 a co&

3 tblespsv i

) Gn s lsps tase

svrd I

32

Mgeter e ard ad ve i a owA e finey cpe sha\ ad eae sta o1 mtes, e wk i te l

Tri and 'an e beas, e ss e i hedess ee a salad wl e W teslivred am.

Fr ea ahy dre, put

150m (' pOt) olveil oa mll, h-bdaaad add3caed anches. Co v

er

aowI01 for5mute il te achves hae

sfeed adbre dow. RemeIe pafrom

th heata leaehe ri c10 room

emprte 'Nki2 aes w wine

iegar ad mecae lak pee T

50 (b) 1rim a banced r ea

1edeig anee immia1ly.

-

-

.

.


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ickl vgab aa

Sv 4

Pr time 2 mnut,

lus ogCokng t"n 20 mi

B sall shllos

culflower1 rd epr

1 litre I, p wat10 m ( I) wie in

viegar

09 ( ) g beans5 0:) u na

75 9 3 : watcrs

oiv a

3

Tm slos k ufw to llot. Cor d ds pe t hito (% ) sq

Put w vir i y-bcp, i te 1 d e culiflwer,pe sl. R' e i to th bOil oi fo 2 ies Te t se f te d le vel o e d.

rim e s d s p lh ly led oJ w' ef in o w

dri

When pil iq is o s\rai vtlesn mix Wt bes we in owl. Dr W ive l, o o stwih sl pp: d e

For picked ucumber & chili sld. t ue in hf legwy ov e by l eoo n e ee.Se uue goy le n oel bowl A 1 eo finey e ge deee ey ie l 5 y s ig o Pt 10 g (3% oz ur75 ml (3I o re wine eg 4 l (14 w vye bg 10 teoi. low o\ e ou Ie iu v teuber ev t o let 1 r

Te ie u wl e weein oved coe e rer


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oto ld

s46

Pepin lim 10 in .

pilS ci

Cig tie S minu

I k g (2 Ib) ew ptates

25 (4 o mk y

"0

1 ovegtb sg onios175mI (6 Mayonise

(e 12)lt d eppr

36

Hlv h e pas and ck i lgl a bwar ui . Rs wa ad a cl

Ml lic a i tm ip il a f p ad ck ac l l; i pap ad lw L Fly l pi i ais

P a, ly li i OS a acin a la alad w G i i aynas a w al an p ai W Ne< i an

F blue chese' walnu potoslad, ad 50 9 z) bua 2 a ur 1 a IC]i 17 (6 I o aaa ll M t d t t odpas twth 2 a d lai wt40 9 (\ ) walu a S


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red cabbg slaw

Sre4

Pl e2 mns

l 9

50 9 (1 Ib)r c.

I r on

w beo

2 's

1 fel bul

2

se r di75 9 (3() risins osuten

reng

6 epo nul yog

1 tlen ie veg o

whie wne viegr

2 e swee Gemn

murd OJon ms,

te cle' oe

1 arli lovec

sal ad epr

38

Tim thalked 01te abbag and finly s rte bbae. Cut h reoio i alf ice i iyP e etrt arrot anu 1ebt ithn matcsticks r grae ary Hae te ee

bub anrei ey

Put al thepevegeb o asy O i a aISor ulanasi are slab an th W y hadso be weL

Makeees. MIX yo it VIea,

td oe csc i o ap 0 epe Pour i ssmg ovte xe eveo aiae at e 1 o S thl W ye odh rd

F y ii s fey le 250 (8oz)e abe a 250 g (8 oz) cabbage, Cu

1 at to i o i eeay ie1 r oo n I bub Maka i by ig tgte3taeo eet chliae1 tableo y e , tablsponbbee

a 2tabeo ie 041a e Jui o 2 i . T te a in en ao

to ta o at a 30 e or te favor tie r g


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rocket & pamesan alad

Ses4-6, a S iPreraton im 5 iut

25 9 8ol rckt20 9 (% o)fily grd

Pr h

40 9 (tl o) Pma

hes hvi

Drsig

4 blspoosmo ice

2lp ol (il

l apOjn sar

sl

40

ke t e ess wh'sking h em j'e, oi admstard aso o tae wh salt ad p.

P t ro i a lag saa owl sie or amesa and m t or t ss doss to omne. Gais e saad wt t amesasavs a ev.

For ck sl ss l unc 01ces bol waer o 30 scos lbi geen. Rres maey in col we

Squeeze ou al h xcss wae roly op antase to a blee Ju A 50 l (2 I oz)Maonise (se pae 1 2), 1 tabespoo wte winenegar a sa eppe o as Blen ismooh as t onssey wt 1 taespoonw wate f necessay M 250 9 ( o oet wita y slice ene ul po ove te dessn tossoehe an see eaey.


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l ight saads

- . . -


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c

Se 4-6

Paration lim 2 miuCokg ti 1 m

o lc

50 9 (2 z hvyfil in oiv i

1 ll whi loa

759 (3 z b3 lsoons Pr

h hi, arnh

Din

5 lo Mi

( p 1 2)

45poonwter

1 2 galicclov

3 lon il d

amn esld

44

Make he dessg. Put te yse n salow s eug f te waer mae a pore se. Pod the al to a pse wh le se se sa Ad o te monase h eae n si el. Tn th e e wae ecss s the saJce es pole. Adpepe 10 taste et de

Teate leeeaves ioble-size peesaput

tem intogesaaow. Dra he achOVIes co

e o smal piecessa ovrth leuc.

Cthe be to3cm (1i c) c lices. Disd

tecrsts Mltthe e,thesce ofre

hen utthebed no2.5m (1 ih)sqars Brsh

abshewta imebuter darrane

he rad i aSe ayer, bushntesesway

enbe' Bake ratdve,00C

(4CfF), Gasark6,'oaut 12minutes or ntie

coUsae ris adeglden colou.We

rOscaefulyafte8tes ecase theyte

co qklytwrdse enofhcoigme.

Tiphehcs io te slad qUIcydrize

edessovehetop. SaethePres

sas ov te saa aseve Immeey

F a h Caea ala mix 2 eoonsn asonn wh 4 tsp ove . 4 hke re the mdu n alow o manaefo 1 or he eigeraor He ile an v meium hea a ook e he f 4-5 ntes eah s ke hgh lw t ret r2 mie the s y eNe h ear Sala.


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gek sd

_.2Prparahon t,m 1 -1

mintes

) cuer

pl tooes1 d ep

gen eer

fe onon60 9 (2: ted KlINMa

oves

5 oz feese,"Drssn

4 ablsons ol 01 ab ho

8.sley

per

46

Cut cCmbr mte - em inh n n pu them n a 8re ad owt the fleh r t pppr caref:1 (h b the . Cu he ppr flh I hip pu Ine i he bl wh h ccberand tomas. Fely l: h red io ad tbw wih e

Mk e eSig by whkig e 01 an paey.o taw h a and e

ur e dring r he a!d efu

Trr seg b', scar m f evel Yerch bol ve

F Geek d with li pit rub4 pbd h pd lv gli drzlw olvei, ao wi l nd peppr and i arehed on, 1Q 7 Ga Mr 5 r4-5 mnes untl crisp. Rughly br I ilabd ino pieces, ab 2 in) qae, sel Sd Pare Gr d b ddi2 blpns oppe ba nd 2 tabepohpped . T h a nd ve garnihdwt h p ea pie ad a op f h each pat


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a

'

Faao . I S Aeg inut

9 13 .' ats gren be"

u taoe2 ble

$le e laerga

6 2 it bl&oie

2 bn len Jice

2 ole l4 l t-h glt

8

Coktptte 1 litlysa 'iedbO' wae avem col ad halve tem. Meawile, bin

alage

sauepafigly sale wateto e bo addh

mgeenasnblanch f1-'m utunb,

brg gree asn rm thetouch.Re'rsh i col

wateda ataslta lrg sadbwl.

Cr te tooe nd ut e piecsAdd e tt d hpd prley te bnwi e pott le, ln jc d 01 o

to W d pe.re e s vig les n tpah ewh a aed e n a d zz f e G w rs rsley leavs a se,

Fr ;e ld pepa ala I mew t 90ie sa. Da 1 85 6% o) caneua in l Rke I h I I he0 l d erv, e wlh s-odegg, e


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y s

Ve r8 20 us

37 9 [1 2 k r pUNe! f mstr n cs150 9 ) mx sl

lvs

50 2 x osesee


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nzel

Sv4

Pt me 5 ine,

l an

60 ) arg t.oe1 nse$SO 5 oz ibt. red' rd in

f bsl les u

xtra 1 aOred wine

ie.

2 lie l

12ikled whie ancove

noalt epr

52

Rol hop e oaoes Io 2 C' h eead p the i a -Teal ol re over eea sa and leave o and for o

Reve e crus fom e aaa ad ear eread ito ro

Gie he oaoe a ood qu w ean hahe ad he read, on on, il, inegar an oi. Seasoo ae wih a and eer. Mi ogeher aelBd rafer seg plae Gari h e ranedacovie ad e eeed i ad ee

Fr oao & bea alad, fey slie 1 oniocov W 4 taespoos red e viegar and leaveo stad o abot 30 mutes. Cut 150 9 5 iaaa bread io chuks d a e in roastin Dzle h oie oi seson ith slt and eead add 2 ss of hyme ook the iabata aeeated oe 0"C (375) ar 5 ulgoden ad cspy e 30 9 1 o tmaoes at the a lar bo Add 1 9 (13. o) aorlo ean sed nd draed, 41 9 13' Oa caneni beas, insed and dained, and 1 bco choped ai eoe the oio rom the vnea,reervg he egar ad add to the salad th1 draed icled white ahoies. Add 1 teooi stard to the rs inear and whI in5

talepoo oi o Season wth sat ad peerdd he dressng to he alad, ts hooy adeNe, ahed wih the cabaUa rOto


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spring veeable aad

S4

Pti tme 1 0mns

i 1 minu

009 7 fr fzn 09 7 z pr.ut

00 9 (7 sg. sna

urgesenl ulb

esig

e d juice o

I lenesp o ardtaspo a hne

tblen

I.,f rsley

tblesoon oiv l

54

Pt the pas, asaagus ad sgar p asaca sa 'ng watr an S f3 ntes Dra;, n rfsh n o in war.

Cut rgtts ng t bns a hnlys I fL Trafr a\ I vgtas largsaa w ad mix tgthr

Ma the rss by whsk;ng g e enn an J a, y arsy an Inar s th drssg g t gtabs

an Fr rt dss t sr with prgvegetable sad ppr h gtals as abad st asd y sle " r d 1 garlve. Heat : ablepoo lve n a saa vra medu hat ad getly k the ad garlicAdd 4 p trt an 6 rgly hssd tats ad tn t fr3 ts W t s sta t r dgt pan wih tabeps asa vga. Cofr 1 mnt t dd 10 ml { I z gabe st Rdu t stk by a quatr, thav t cool. rasfr st t a d procesorr bdr ad w t st s w saUad eppe ad add p t 2 tass cea t ssng ras a ig ssty th dresi v th vgtals ad s


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& ag aa

8 t 15 ut

Coing m

$l bett

to umin d

tle d n

!

ras

(2 watercress (3 z) slt

cseak black er

ssg

a ontwholri

ustard

wh n

ar

tblson olv oil

a

u r he eer and pu em a lie roting ti w h the cmin seeds and r adbe n reeaed e 90 (375F G Mr ,O 3 me O ut e he y iercng oeWt a kf. low the btroot cool slghy e ern fo-ndng goe u off he si sce he goes o es, r que if lge

Manwi eel nd segen e one. M tedresig by 'sig e ney sa, egr o I Seao o e with a pep.

P he ere bol t e eeo d de reig. i genty to combine rrne eoange o a le to it the s a rleer te eese Seson i e l eerand ee

arina gats' s s-blsh tmat& salai sala, i plic ontie oe12 5 g (4 l goat' chee wth aout 250 (8 I oz oli Add 2 lced gac cloes, eeo rd, a ig of yme talsoon toedcumi seed eave mat oegh Drai thechese discardg he aade, an lav 10 d ten iy ice 2 5 g (4 oz saa adlace i larg salad bowl 50 9 5 daedsblued tomatoe d 5 9 5 ocere 60 9 (2 the goas' heese to te

saad. M te deg

aboe ad oer

e s. Toss caey to combine, cle termaig goat heee r te o an seve


33/130

caju otao & prawn sala

.,

Pat'o t,m mnts

Cotom 5-2 m.

300 9 (10 nw pas

I tasolveil

2509 (8 o peledkin prawns

gar< vec

4 spring nins, feI2eS$caju seasnin .vd

hal o HU suls

.

8

Halve t p:os d a arg saanof igtly atd l g watr f es ri tnd Oa'n l

eatt il 0 a w rg, s ryg a Addt pawn CNShed garl, fy slie png oOSd ca saong ad r-y fo 2-3 ut rut1 t raws are t 51' i th p! cor 1 it rasr a ing ds

l tn ad dic acad ad s nt

aad T w h aaa I a r.

Fo cajun ck wns wit tat & aadala m ger ' abl egab o ad2 tan cau ang Marae cigs i he Kir lr a les 1 hr cin wings a fHe bag eet a nd a reatd h gril lr 0 ines uilgoln ad oed rgh Prae te a aabve a irfy 10 a r i ryg a w crs garic cle 4 lc ng i ad2 apn cajn ie. x wh h aad anv wih a wdge lece and e hcn wig.


34/130

pea&broad bean salad

"'

rr; t 15 i 10 it

10 9 ( pS150 s15 3 sw p i 0 mi -

1 9

Oressing

1 1 mSUr spoo 1 il

1 t8crnigr

t ppr

60

Bia lage sacepf IgstedWee

bi' dkthepeas2mutes. Reres n cld

wae o eradanso3miues,eesan

pee 10 evea Ie bright glen sieMIX e peas ad

adeaswew aendis a gy

chopped mint

Makehedessgywhsigeusa il a

Vega Ses t astew:! a a pepp

Ceeeaintotesala, aeflly mx nte

dreSInga see.

Forpe ean&cza, eate

peasdboaas hesmewayave P

em iaowwhsnwpendlsaa

1 gae ugee. Ty e3coO asaes

agalyad yao fyigpauiglde a

ispy. Daikhepaper eaddIhe sad

WiIe essig igreie asaoveaOShe

salaweadea.evemeaely


35/130

rag & aa aa

Ss repr ' 2 n

4 I& ;Uy nge2 s cad

2 te


36/130

smod rout & grape saa

5_

Pl ome 15mnutes

2 ( skd tru

160 \ o r sdles,

grpes

75 I (3 wares

1 fenn u

Oig

3 abMonnaise(ee pge 1 2)

4 oos fy d;c

1 aesS Crs

"-'2 tabesn e Jul

sat d pp

64

Flake te sok Iro '-szd eces,ovg ay o a in a large sala w

Wash d rain he raes d watrss d add to o Fiy 51ce e fe ad a tot m

Make h dess y ixin e maonscorchons, capers an je. Sason t sw t sa and peper reful X trugh saad a see

c sl ad 1 ly coppd harbi gg ' fy coppd anchovy its ad1 taspo cped pasey o e drssigPrpar the salad as abov, adding en appecu to matcstcs. Seo 2 pes fesh tutac a 10 9 (4\ 0), t sail and ppr Hal1 bspoo egeta l i a ryng pan a higa ad cook the t s de o for intspessing it dw i a sh slce to giv an vyrsp sk. Tu v te is a co f a thr2 ts o util it is s cod g Rmovfro the pan. Tss t saad with t deng andsrve imdatly h e csp trut

Ir


37/130

waermelon & feta saiad

s.

F1O e 0 minute

Co e 2 iute

1 esn blak HSe

.

50 (1 I we,l175 I ft


38/130

chckn, arc an sld

4Plon 1 miuts

0 9 (7 ) r

59 ( em

3 tacpprlv

4 I .yn']"

ge 12)

3 d r rot8d n

br, ch b 5

1 2 f,haricot

s,l O er

68

l lce e ele sks agnal, senghe yelow e leaes Tafe a large saa bwlogeer wh ha e lea o co ealods a add haft e owl wi he arsleya aoaise Seaso o se s a eper.

Ae e sa n a se 9 lae. Shred echcke and ae a se he ancs dd el tmbe. Gas wh e ain a'monds 8ele'Y eaves ad seveFor ld ien t aio & toto daa 4 chice east ea aot 1 (5 O)wi 2 crhed gaic cles 0 ( I azl sweell ace ad the jice and nd f 1 e at eas Reoe Ihe hicken m e maade adIa a eae gdde an Coo utl ldenand od throh Reoe he nd cp12 8pico io 5 m . nch ece Mix W3 rpe tomatoe c it m " ic pece a2 blpo coped iander h toete3 aleoos J we egar 3 aespo oiveol I eap brown a ad 1 teap o acea pou the dresg oer te sad Cobie weand ee with e chicke


39/130

ak, c & e epe sala

Praatn tIe 1 5 minute

1-3 mluts

l dalkon3 urt

1 pppeI aoas

em ees

1 t1 .me 011 te$il"1 tabl c wi.

vigar

ri nis, fely

shddedriadr leees to sh

70

Ge O shd he dako ts 80 ed pper I red eer roe d,ficu't o sre hl sic i1 noj1iee s. le e ves and he saesd ab ad IX ogher w o ans

P e sesme oi, i ad egar n a smal aand he gely for 2-3 Ites o ble he aosRev e an om he hea and alow e m re oool a il

Aae he sala n mo i e ce of a o4 plae ad por he eSg r a arn Toea salad w iey shed sri ns, a;shwih oria eaes an e.

F a ala wih ian-le ib ake anae a a ca b cbg5 abeoo o auc, 2 taepoos bown gar,2 tablepoo rce wie viegar, 1 m C ch) rehoo gge peeed a lce the d an ic orage 1 cao i ad 1 e Wahe maiad hoogh, tiig u l the uga ioved, he allow coo. Cu 600 g (b 2 0z)o pare i io ie o te arnae ovhe an eave to manae oveigh ange hepae rib o a loilied bakg eet a gill or20 mie ti tiy, roatig and batgaoaly. are the alad aboe an eewh the cood i


40/130

fatoush

Ses -6raa loe 1 t minutsCn Ie 5 mnutes

5 ,'p taes1 cuber

gren pe,

d eppe

red o

4 fl bed,

2tps01.,ilul n ppr

Desigg,lcclv ("sh

4 l lm Ji3 lsn olive 012 tns P

rsly

2 lo c m

72

Cut h tomaoes, ccumer geen ad ed epersad onon int em ( inch) ee and u tem i anmealU bw

Cut the Ilat reads to 1 (I ich) square. Heatthe ol a fyg pa and the brea i ahsDrai on hn paper and allw to co

a dreSn y wising oer te galic,e je, il parsey and in

P h ressing ove e etabe oss arefllya seaso to tase W a and ppe Gais itte otons and ee iedaely.

Fr ol griled sarine it ato sala gand bon woe adine and u hem n a bakigs 1 0 oay in ea ay Mixoghe 4 aeoos oi il ad crushe garlio ad \ e sadis with e ari-aoredil eason 1 ase with sa and peper Cook tesadis on a baree de a reated ot grllr3mit eah side. Remove te ardes mhe gll and seVe wi he aosh alad and edge lmn


41/130

fg, aspbery rosciuto salad

Se 4-6

?rtInlm mut

H 9 ( r d

eo1-mi.6 np l 1509 o raspersB of prcit2 lgeo r,'

s, o

S 9 5 o)

Drg

2 soo e b.

vg

2 tl ove 01

Pu h kt ad be av In a ab ad av fgs rasp a pi auly a s a ag g pa

M t rg y wh ig gh ingaa 0Ta ac zza a bal n 3 p aang h aa D h g saa and s

F i & y u aa c 6 gs i a a kle a ca uga

r ah a C a rha h g /04 n Pu a pa wh 15 0 9(5 z a zz 2 a aanga a a a r


42/130

wau b cse ad

,. 1 miutCon minuts

5 2 wl ,'" tal n; : h l o ro


43/130

spbe s wih ostes

.

PparatlJ 15minu

n 1I\4 minue

rnion, t 2 9 (4 med deawe$, Ig by cIr eav

9 (3 o spbi

baiig

pea

SIOCe8,t 7 (3 ol.hcee F

0 (8z) otg

ttle pk

78

Pu Ihe ono a bow wih th e a leaes adraspberre. Drile ver e viegar a toss oehe

Cutthe omeaate ito qater ex te ki ao t he ees Spike half the ee er heala Ihe traer Ie ala t 4 eg pates

T08stthe brea th ie a 81ge sies Ihe ere of eah sevi late. So he ogeheee n t he oa snkle wih the ema;omegranae eed a a lie papka ad seve.

For s" sld ss seve h heae ala 00 9 (3' perie 100(3 I oz per vnear, 15 0 l pint) ie olI eapon cae ar easpoon lo ar,2 alo hppe ao an 1 ppedarlic cloe i a e or eer. W unlmooh, thn ae a ajs he eao aand peer ou l lie he en reallysooh p ro a ie see il eepcoee l p t 7 ays he ergear


44/130

chp saad J mxca sle

S"

P !e 1 0 mes

I icebe tu410 (13 re

kidn s, rUed

ad

t vo, .dan d

) r iofelyd top

ciad lves

1 jalp hli fely a1,e

crn his, arnI

oue rem ;Q

Dresig

iof 1) li3 taspn olive il

8

Cut he lettu io b e-Z 'e n pu tit le sd w. Ad an, dtms nd n w h t oinde d hil i(if sed) M I the ndi o.

Mae te d whn o e m JU ed il Dzle e ds ve l d ihy cm n Gh tn lit ce hps nd eVe WIh SO


45/130

mozarela slSe


46/130

big salads

I


47/130

-s

P'8t10 t miutCoIn 10 mlns

! {4 z n py

p& ad oseedd

5 en m,a t

h f min lv.h f Thai basi lavs' tm lgat .hellots1 l gabl 4 lrlol stks e ao

1 5 g (4

Dessln

' ll s

e ( inh) I t!r, irIicd

1" tabn$ ua

jic ' lims

tAen Th. hsu (\am i)

8

Fnel gae r te aaa a a in l tr Ce te mi a ai leave a lageala wl w e an a aa e lie theall a a tem \ te mxue.

Mak te ess g Crsh e cil t he ge aga using a estl and a A te I e Je afish sauce t at

Ha a re O a g hea he il n te eak r iutes eah s de. Reve estea f te eave t e r

Til slie e steak d'agaly an aange eal te e le e reg t e salad, mxwe 10ne a e wt the e

r tate r ka kr a ea g ya t h ala ut 3 ae aw jamineio n a al r an ver a eu heat a al the ce i gle l.Allw te re t ten gri arel in a ieer r u etle an rar a nle ere fie ala


48/130

s i g s

Vsparation nu nu\

4 bnlcnss 0 "

6 ld cry p

s ln jui t) nul ygur

g to anu o chk

) wtrcrs ubr dICe rd n finly chp cg ltu

88

e chicken brests i lg hin sICe 4 easpoon o e r y pse i a p'astic g Whe lemo jie a mix ogeer squeezing ebag Add e cke ad loss ogeer.

Hlf-f e base o seamer Wh we an ng he 1. Sem e c'e in a sigle laye oerefor 5 miue nil cooe Tes WIh a nie or mealskewe; e jies wil e we i is de.

Mwi ix e eaLig ur e ir bowl

wih he yog.

Tf wtercess into bl-siz piees Add oe yog essig wh he ber red oon amago a 055 gently

e he e i iece nd rge o 4 plsSpn e mng mxue ve e op ad e wamiken srips see miaty.

Fr clli & aocd sld repace cicken w 400 g (13 peled ra gerpraws w the ti on. Prepre salad i hesme way as aoe add e dce fesh o aaocad H ablspons egeale r gonil i onsck fring pa oer a ig ea nd y1 iely chopped red chl or 1 miue, en ad epraws 2 finely opped grlic cloes F or mnes nl e prw are pink js cookedhrogh. Mix hg e slad ad see mmediely


49/130

aps sala

Seve PaO" 'e 15 mue

anCoIOg , 15 uts

sro ss 0 (8 z)

50 5 soba lsll dako an

ey Id

2 crrs peled d el

ub ele f

.,

Dess

aic ove ey

i'h) fresh rootgn and


50/130

ala gg saa

. Pa 10 mintes

ot 8 ns

egs (

ks ut 3 {1 z t

s I ,9 h

(

Deng4 en l . e s cf hnev

\b' CSr dramed

2 bs d

tafrgn

t

H h s f teae wth wler dd tes d brng to te oi. Cove wt Ihesemer topd immr fo 8 ints o U had-oie.

Mw,cutthe rocol inofloets a thly

lie Ihesem. T m, l t and as theleeks dut nto tck lK:es d h roccoli o t top ofhe eamerand cook for 3 iutes, Ihen ad te

lee and ook f a fuhe mute

M I drssig y ig gr te lemo jeol, hoey cpr and arag in ad wl Sson s wth t and r

I gs, c lhm qc!y e col rur and rv th el s Roy ch th s

Addte bcli ad eek to the dresing, loss

te d d th hp gs. Gnish whsprigs of rrgon (ilked) ndserveVmwi thickyl d whm br.

Fr boccli, bon & i t l 4 aUa i ps bo 5 m m(Y-l in) a pan d d he paeaIli glden &d y, he drain n ihe aper.

Toat 4 tleoo pieui drypanover low

hea nl gdean tsted.Mix he paneawitteboccoli an eek, makea dresinga abve and

erve pinkled wih he pie nu Ieao he egg


51/130

b ke saa

SMl 4

Peao \;e 5 ooi , 10 minute.

5 9 (2 ri velinoe

Svo bb&e ey"'

I .rr >y cppe ccumber y jice lime

( pe btr3 boo swet hili

I V$8e teChee viner be em il2 oo gbl 3


52/130

ago & soke ken saa

o_ P 15 mius

rpe vdo, .

nd a t_ em juem" ago

l watrss09 (2 oroke

fily slied

9 (6 ok chn

reng

bpo lie 01

t whlrn

mua

cler hney

der iegr

eper

6

Sl o di the ocdo f's nd pu i i a sllowbowl wi t i

Cth mgo in ! on eir sie o le nrson, l wy si nd sice or di e s.

Mk dsg isk ogr e 0' , mLaony nd egr San to ts Wt s r Rmve voo fom e leo JUend ix t juice io e dssig

Arange wteress nd eeoot o 4 ts o n sd ow n ad e /ocdo nd no. Diee drssn e s s to COine Tnslce cc op e s it t eee Ied

Fo smod chin, ite & e sldie n n x 10 9 (13 o in nd i 2 9 {8oz} vd rYotos 1 9 o) roe 6 g (% o ege ois nd 1 tlsoo oed Mete drssn wig 1 too Dio strd lsoo ide igr l oli oilnd tsoon od tme rs t ns Wt 175 g 6 oz ny ied smod ien


53/130

duk lin & t l

Ses4-6

Pp ie ne.Cog B 15 nu

dukbr 225 9 (7 O)

0 (10 w bn,-

emtln pd

s

0 (7o tati r ln

DrsingUiof2 cntie'tp wh nvinr

bl lie 01

a

98

t te dc reasts sk s e dw, n cvpOo dsh ad ok o a afor6 mus il e ski! h te ris ad brT thm ov d o a fuher 2 isTraser t dck to a eat on, 1 80C (350",GaMark 4, a Ck 'r 5 miues un!i' ooedtroh. Remve k beast :ro v, verw foil d lav o res

Manwhil, blanc te gree s i gly sa td

biling wat for 2 ms ti k bsb

iand brgh gree Di rs n weransfe I bans a are sala bow Wth tclmnne sents.

Mak essng by whiskng eer ceet , ear l a sal lSeaso ast wh s n per

Ad h ao r spach he s aclnines, di e t ss ad omewe. Sice e dck mat obn I t saln e immately

F rage & ut i an ttiedressg fo ts salad, ct 2 oas i al apl em, s sie d, ho gile pan. Cokutl thy are a goldn. Squeeze t oraejui to a smal saupa ad ree vr a m

ha or5

mntes l sih hiked. k i tablesoo whoegrai strd a 4 ablessole OIL llo 0 ol sliht ad sve warm.


54/130

cy pear & procio salad

.P 15 mt

4 iky s25 I (4o)hou h

4 f pu50 ( o) wcss

zu evs

I r ch, n c

2 s im j

: Os ttd bIai.'

01U !st

Dsn

ablsoo v 0111 tabpoon g Ji bs sh v

nc/ ofhd cn1

00

Weai lsic lovs ah te ckly peasn alf ad en I qates Rve the ss fprefd taig ae wit e sal hai Pe.

Thil s te houm an u qt n ecr of eah ei la Ara Iheprscuad rk pea tp o h aoum t waecss o za Sprl t li v e msh sa ad pee an e JUi. St lvesaud he pae d ad e hv.

Mae he dei y miXng t o Juie,nea a red i. Js bfoe sMng dzzlea lieof dre ove te saad ad serve a oe

Fr ear, beaa & dcelat ala arrae abu40 g 3 oz) ly ld resaol on a la s8Npa s ta he ces ar sligly ovelaing Fiyle2 par and s with 15 9 (5 o ockArage a ad ck n saa ail with basamc viar v i. Cumleer 100 9 (3: of dolclate se ad sev


55/130

w, c s

n 1 H

go 47 9(15

1 cdo, (1

2 cos t

16 e ;Oke kprwns, pebul1&.

rsnje 2 es

1 p 2 3>vetb

i ee ey

t mgo and aao l nt m OCh)i Disard th uer lae o la an ut tsm h lt n t hs Sepa thavs and add t t ang ad avoado hh ans

Mak t dssn by ki oeher im ju,su l W t h. Ad th rin ta os$ aull mi ad immily

Fo creay aonaise rs a m lxousaccmpimn IO a mix 3 ablssayonas (s pa apoon olcra 2 apoon ma sac 1 ponWocstrh a rp Taac ac aspoon lmo Juc and ' sp aya a w a r pn in al p a po n h s ac a a a i f prawn.


56/130

sesacs salo salad

Paan 25 minute,ie 4-10 lu.,

4sri l_ g ites1 hie Hum"

_d

, ob Hye

50{ b) umofl 1.N curly-dve) dM ;n10 ev

01w"st ad p

Desng

3 an wht wieviea

5 tabls vgbl 1

tbls 11 HVsue1 1&$0 sar1 fiey

e OIS int stris ad t he iol ar.

bea g whies Mix the d blasesme ses wJh sat ad on a lag al(.Di he slmn i n gg whies hen ll n sam P s on e sds l o ie a g, vn ci. He a gndd'e dhe sln ad ck o mt eh sid r aef5 inues fr ll o.

Ma th drss g by ig tehr he ving ol,so sa, str suga ad hs. Tos !lavs and es th deSSing. Aag lavs n lag g is.

Fil h so l pce on o of hesl D, he sg oio u t o kicpaer a sl o al ee ty

ln ala r a ero and2 crros a 10 (' rok a esn 8S ao MIX og 1 alson ac a la sa . S a in al 2 lle o almo, a50 (5 :) an arg inal la Dzl g OV8 ala garns I h ssms an alon.


57/130

k lar

Se POn ie I 5nueCo1 ies

1 gu i2 i If t

9ing 'i-

e g -

3 !tir Um. ve600 inced p tk1 ,sh

S jui e cumr

cebe eHu

T arish30 a

eas db it

- i

-I

-

1 06

H e l In ge stick r "9 pn r wk ver igh d gnge, 1ill o grs d lieles fry r 1 e.

A the prk n tif 4-5 nutes utl ghyrwe n e tgh sh ce l j tte ten remv a fr te e

Ct the c o r ne s ad rngen erg lat nex etuce e Sre the e lett, gihe wi the hd enus

r d d hill.F sang c b ned uing the ebrglouce i eges beak ee cp se.Co he po e s a s boe d poe x i e cup Grs wh30 g { o e pe I Oderee ee iedl


58/130

ea, sq & l aa

al _ 2S uts

- t 1

175 6z l

50 (1 rpa

3 hi de.n

3 garli s, c2 ab

ctnr, pi XI a

tap u 1 6 ats12 zl b

3 lTh sh

U 1 Mp u3 abo lm u

lim wg,

0

S oo s I boilin f 5-8 mt i h r s. rn l n rs i old

C h qid bod h gh a's of slash n a d onl Cc r" onh drsd o ah i o s d.

: h h h galI ad ordr. - ih squ is, the ee ad or 20 is

H h ol I a d os h a for m goln ro Rmo rom h oil as Addh squid t oil kl irf fo nus r u hav eu url w. aSd wi th us.

Sir-r te e fr : mute Mx h fh auc,ugar, em jce ad 3 be ater d ooor a u 1 mu Ree h an frm ad th de s d o tr Ad thenu qu ad COandr eave a iV wr r c t tik ie wes (if sed).

Fr hilli li hi prpa oodla abov bt ot h sd an d t h,garic and corinr o h d t nd hntng IX tbpoos li s a t nd uic of 1 m Bsh 4 hick rat, ahot 50 g WIh som of th tr Pu thkn, i i u, a foilin bkig h a

ook ua ht ho g l for 8-10 minBh th chick gai h mo th mr a fo 5 m ntil s a o thogh th ch an op of th sd

l


59/130

marinated tofu & shoo salad

$Pal 15 in.

plIhImlnut 5g (8oz irm u

50 I (1 Ib) rog ,okL hitke

wo .. ad

Mi1 1i ck, fil p

2em inch h g' peld adfl,

, blp y U:8 tlson 2 lsoo .wtchili

N.1 tsoo. "S8 Oil

2r ai

To gi

r n.m2 ab8 d

s d

th manae Mx th ari d gigr te S8UCe m swte I sa a o A h star P h ou J oeta dish, O ver tmaa, v ad e"rrae or a let 2 our orvrht oSSile.

Cut the ushrs io ie-z ees Id sat ia sau or 1 me. marinad oit inh sqar IX i mroms or o the re'a mae Garis Witinly sled sr oo and sesam eeds ad

se imeiatly

Fr tol & r l c 200 9 (7 oz) suhi iacong to !rucns o pake hilehe ric i i r eason il t 100-1 ml(3',-5 II oz) s pi 500 g b) idusrs io bte- pees o brfyhe ix hog t ie W 1 cot inolen p a a sall bnh of ny dpng ono. Mi e al we gr ielyced dp-fred rd an at samsd ad erve imatey


60/130

uc az & eac aa

Pt e mneie in

3 d 20 I

ps60 (Z

hzelnu, ruh p1 5 (oz) re

resin p Dij usa2 boblam

viear4tlpa elu ill d pepp

1 2

Hea a gie unl I i e ot a fhe usin s dw, f 4 mi Of u god brnTu Ih duck a k fr 2 u, thefe t 10 a eeted 190C (37S-, GMar ad ck fo 6-8 minutes nl kgh Reov fr e oevr h !oi lav rst

Meanwhl, al e pecs d emve e s.a a gddl t a ediL hea a achh cu s dO d k util ey r gldyllw Cui he c I wde mb: them Ia wl wih h helnus rkeL

ake ss y hIs hr vinar d O. Seo o aste wit st! d

Tl lice e d d dd to the s laDrzz ver he rssi, me nl

Fr u, asaas & zlut sala c5 o a an sh a san wh sa er a s a rh v1 60C (G G M 560 is i k hg u r h w(ys a lar bh f a sf hsar a ai s Ck r a rhaed rll f 3 s Oly oe asaaus r h l an lae i wih 9(2' ) hy pra has a 25 9

( ) Por o h rg as e a sir i Srv Wh d


61/130

qil cew nu s

.,Pn 2 nt.

k li 12 minuts

" quls, bv1re

2 tab'"poon PI Suc

pag 15)4 u, qarteed

-109 (3" w lab's

59 o) loa$ted chw,

Drig

1 d chl1; tabl ph ji lim

2 tlp sunfo. 01

Pu he als , a oHed akg t" ad rush eaWt some pum sace Coude a eeate ogri or - mtes o eac s'e unilgode a js!ked trog C,I eac Jai into 4 eqa seiosd pace e , a arge saad ow

Mlemake e ressing by mX 9 togeer teili plu se ,me jice an oil

te ms lbs lee an casew ut ineowl wh e qai l pieces. d e ressng oss

lgy \0 comne ad see medaely.For ri so quil & pear la deseed a ieyo 1 red h ad x I a wl wi 00 l(3' I o soy saue 2 alespoos wn sugar Adh j: And rind o 1 oange. eel ad ougy o m C, nh) fesh oo ginge a add e oww 1 sa anse. Marto 4 ee qais hmdu ovenig SG ears and lae em i age Bfl owl w 100 g (3'; 02) la end iney sie ed pepe. Reme e a omhe arnae arrage he o a fol-ed ang

and ok ude a reeaed o grl or4 mlnut(S on eah sie l ooed ad rspyeason Wi sa a ee Toss e saad w heam dreng a aboe and garsed w

50 9 (2 o) loa. e asw ns


62/130

chi aaa sala

P\e 1 i 5 miutes

g (5 gs, C 2

7 mked ie

1 4z her

ae a

3 c clnenibs, d. "

a 0 hives pp

Drin ta'poO t8 le honlY

2 pO lSBmvineg

2 weg

musr1 rl ye

1 1 6

ra In a ag aa o llyald ili wter or ab m o unil junr Drain and plne n c ar 10 reerer coing. P w

t ke I e-i e d tafrtm lare a A mtoe eaapra and co i x we

Mk te drin ik oi hny, inga mad W rsd a n a all

t dre n e lad nd 05 wl cF in apragu & ali l e5 0 9 z) as bov an se . Ht gdl p cC r a 50 g (5 oz) r mu c uni S ie, oe i l p a u250 g 8 z) alm i ('; i sis r 2 m a si l l andy Mx a DIJO s 3 leponl u, lp lv l d 2 pnugly hp rgn a mal Sc ik an rg ig pla lom and saa Drizzle er ad V


63/130

ck oy a aa

PpJo mlnu.

9 (1 b Png d9

bns umr, 5 spr Ois v8 r

s gS ldln ppr, 10hrssn bspos hon sa bspo uj 1 m

1 1

Sd d an ) wh ea, pri nion i g ld l

ke e dreing y wisn oin n ue wi l J in Ori v d an H mn Garni w i i d l f ppp ere o.

F d an & an alad l300 9 (1 0 z g b, 200 9 7 g

20 9 (7 y n n gy ldg R l KBng gly l lPut 3 l ln l 17 5 9 I R 9 3-4 l 1 h n C l nd ix W bl; gbl 75 9{3 z k A al gbWhsk 2 p hili sauc 2 y n 1 e Dl ' ov ly


64/130

ea l raw saa

.PI, 15 lt

Co 1-2 nue.

pOmiO

5 4 ) au 1 -7 9 6 r srg ns

mn lvstablepon etu

lp Th l d cl eed ',nely slih f re chlli blKk ee

ch 01r num frsM curlylve 1010 rss l

20

C t poo n a d s t h sgm JU ce Dcad I pt thik kn srouic gt e the le io ! isSir Ihc auts i e meJ eh. e aie oallow lvr t blen.

Bin ucen of we o Ih boi, a sm eaw 1-2 mnUe r utl hey r pk and okd thrgh Remve them 'te poon dai wll

Fine rd e rg o d e Addh paw t t el e wh te gejic, ac, pr O i

kl t i, rse cll eer v e sa tgeer. Lie eid wl w sala avs ad spon teaw d e xte Srv id a

F pl & rwn sld ih eicel noodsut 150 ( o rli les lge wlnd ove w oli ot we v t stad ites or ntl te nodle e oked hghhs th e f 1 me eo wet cilisa ad I easp s se. te oodsand pou he dressi er em. ss well tomie Prpa st te sad s e tomi the sal lavs Tss ll th inedentsoether, sh Wth as ad gy chppedrs d see immedatel


65/130

cy b coco

ea


66/130

cele aice & cce saa

6Fl misti 5 mute

6 In y bd t0; 0

1 lf ler h

1 3" ) l ri an gll

2 o prly

! k s abo 3 )

a a ppr

Deing

1 o ustd

2 looshie ieineg

l liY 0

Arrae te e bead slies o a akg shee Dew olive oi seon i at and peppe and bakei a prehd ven, 1 C (75"F G Mark , o mintes til ris ie roUs. R fo theve a set aSde.

Remo leavs fom the ele reservin al inide leaes. Finely sli3 put them in are sald wit eaves, add the aresan ars

Thinly sle the smke ke beass a add te bow wi e ele ad aikes.

Mak he dessing by ski togeher e sadvear il. rle ver te saad a lightly mix.

Place a pee o tas o ea sevn plat ao w soe saa

For oe ccn & caeln ban alade a rai 41 0 g 13% o) aei ad pu em a lare saad bow A 75 g 3 zubled tomate 100 9 (3 oz) band greebean 100 g (3' rled aoe a 3 rouglycoped oed bres eah 10 3' O. l a al ol 1 tablespooopped pare 1 abepoo copd I teaoon hoed ragon 1 shd rli clv, tabeo crna ier ad 4 tbepon

oiv O W lt Tthedn Ihrg the alad ad


67/130

ee & er sala

.. I'e I 5 mits

nti mnute

2 lr m r

sri 5 )

5 5 ) y ;O

cucu i

3 pcier ees

BbeM rice wiear

swee childippin X

: ..

26

Put h sas on a prha o gidd andco fo 3-4 mins on ah si.Aw o s o10-15 mus n s hny

Pu h swo i an o o w oo o34 nu o i nd Rsh od wa di

Se h m in ha hwys, n oo oad dsar sd in a sma soo C ino 0 ) i

h oo n ,arge saad ow wih ,swo, r ad o od i inh win va ad ch1I a ad wGais h ad w iy oad a dsand s.

Fo b saad i oasd sao ao20 aos ad m o kin riWh oi oi saso wih d Roi a had on, 190C (375A, a M o0 ms i od d so I ma ow x1 asoo Don r 2 oos an8aion vi 1 asoon hod hym ad4 bsoons oi oi Coo as ao anda o s n iy si d x h ma Whh as shao ad 0 was Dnh dn d s imiay


68/130

omlo, rawn ork aa

-,Pn Im 20iu

C \me 15 iut'

250(8 ll' ps

gntd

20{ pd.kin aw

luh o i,

epa io 1,_l bunc Cer,

roghly hd

s h T1 bail cp

S taerohlych rastd us

gish

Dri

6 bplm ur

juice o ' limn

MO T.1 fSc (n )

tawer

8

Cu te rk bely into pies bt 2 m-5 (J i). H fg a over g etandco the or 4 mt u goln d crspyte dra o kin pper.

Me rSSg_ Pt g In s, evbsed uep k fo 4 mite edi h u g is bbb"9 nd rned deep rel oour eful, ae ,I mgt k i JUe h d wtr Refr te et nd e tocoligty.

Cbie plo egmn he p the bsn cooked pok bely i g saa ol Tosigt ad rasfe e aa t serng pts. Dieth aam or th grn it roaepeas a re.

Fr e pwn, & s d dfe shallots to he ov Yo by thse rap Asi oces or a ur on. Heat500 I? oz) vtle ol in a avybased rynp wok He t 01 o 1 60C (325F) n dd3 Irney sli saots rnn on to me ety evn y r on efllyemov te from te ol wth ed soo ddr o ce paper. Add o te d bvWIth e pws, po n d e.


69/130

wm


70/130

roas tomao & aspagus salad

"rtO te 20miu

Ct 2 o\

eefsek o.Q86 tblive 01

\.1Ieloe4P9 0 tmebn ofwild l, ly

b 01asl rhy-

I ls wie wi

inea20 sr ea

rd

30 (1 cg Prmea e

l pepe

1 32

Halve ech tat hOzontaJly a put em ci seup, a baking s Dzze tea olve il veec sea wt sa ep hf a c\s garco a srig of ty. Ck In reted ve 10C (2'5F,GaMa' or at let ' s Tetatoes b s ihy eyrte but s JU

Whiz te wid galic ba d 5esns ole 0 a foo roessor e ga hld sU b lightlycuky. Plae m a bowl a isk n e Vnea'.

Se Wi sa a peppe.Arg e paragu a d and re over tales oi Saon WI a re l an eper.Heat a ge pa Ovef a he cook terg bt 5 nte, 'f e earsevery 1-2 es. ey il e jst tee In emde. Rern te aara to te sh, ove tclngl nd lave 10 se l gly,

Rmve moes fro e oven an rren se lae. To eh toto th 5 apaasspar ad a dizzl o e i galc dssin Sh te ocet ad a sprinh o Presa1 heese

Fr oat " aella sta sala ) 250 g(8 Ol) e ! s ee efs In cldWlitdIe W oNe o a res Cp 2 beefteakmos 110 ks a' r roug e pasla

e oYe ole 1 2 leoos lVI a Al and per. Mi ogh uch10mbIl " 2 l allecol150 9 (5 or 2-3 pices. sN


71/130

hkpa ppr alad

S Pal' inutesC35 mIu

2 40 g (" cas

pepeBceand

elow ee N

\ e oio q b gt< b the rO

4 pum omtoeS, I twOM

olve 12 \bs lee seessH ch ply

-slt d eerlzeliki bow) o_

ss srry ' tbles. olie ol1 arli e, toumln

34

Rinsee cia cd wat n lav o draCoe a ds< t!pppr ce fsh no' em < c) s Cui h oo n a cea alf Io qa', lavg rl o o ewegs say ogr

D h ppp ono a omao w olv Olan sa pp. Ha g p r a ga a coo h eers fo : mt O ch Slce pprs a a venroo ds acoo o a way Pa te 10 t wth pepes. rl WI n eedsd ck n a pd ov, 18O (350F, GasM 4, fr '0mls don

Meawhl, mke h drSSng.Wk tte g a W th re a ad cu

Taer te draed chcp t la lad wa ml te t gbls d pd arSe t tte wit a drizle sg a tir t cobi $" wit a o 01tlz, I lik (ee lw

Fa w av aa auur I al way a rv W a oo FIely h a X W250 l (8 flo)Grek y 1 rs al aoo ole 2 taeo5 o a I o JU Seo W

al a ppp C la frr oa leas I o foe


72/130

ap ar arr aad

on _ 15 ns i 0 mn

4 cos qd

was

3 prsps, qur

&ghayf

I!ole l1 e seds ig sallos2 le$ n jslt pperrsy

Dressn

4 ab natrl yogu

2 ln juic toiv 01 rundi

36

P e arrs a parsmps on a foiHd baigshee Dzz wh 1 absp of e OI ser vrIe c sees eaSO w sal a peppr ao i a preheed ove (35fF) G rk 4, nues.

Manwhil, ake e reg. MIX th yg enJie il a gr u i a sm I bL Sa e t s pepe

i te sallps reoe heh e whe ls r he rea,'g ili y pa f te alps fr ies e ie uil ey e u ooe to. ouv e leo Je d ase he salls dcki jUc 10 a age saa bwl

Add he arrs a pasps e bowl a x, en e e"i i oo vr te yo ais h pasly d see

o currid scalps & cro alad r rrsad 3 sip as abve bt i h Cb1 ablep wde wi 500 l (17 z) lkd 60 g 2\ z uter 2 ablespr wi a li h ilk a whi cbTrar h ixre o a sall heaase sapa whig al he hals t r he a shh:e saue rp he sal a he

r 3 ies aer he ot d arss a8Mg lae aag ls a Wh he sae


73/130

o l

P,l ! is 8-1 inuts

(5 lnggrn 4 l l,

12 (4 o

3 tri .

0 g (3z \" _p IIhway

1 l t c 0mthst

4 sing , Ihy 1 9 z bean $Prot6 ts uflwer i IO sa 2 teaO'T suce

(am (opOal)2 esn rke vgr

ite ie vingar

smll bn oana rsil, eVS rly 1


74/130

rz peppe & ga aad

t1 itslm 1 !

non

2 eper

2 elow peppr sag1 oIMo

2 tshe flneg.r

orgao

7 3 etu O au

'0 _

1 40

Finely di the ed onin CO a eeed er and the ino m n sqeSl he orizo

Ht t oil n a large fryig oer a l1g a andcoo te ppr or 2-3inte un! he st coourAdd coo d fry forhr 3 mesIh I heat to ow d add o_o.Cof a urthr 3 minue. Degaz I pa with hrr vg and rdu or mnu

Tanfe I coe o Ie o a arg ald a eav to cool sgty, ten o wt e rgaoa ocke Seon t a ad eer a S wromo aue.

Fo meSCQ a ev t e above aladoa 1 drd ao chl in wt for 1 o hedain Put rdmaria red p, te ancli 2 pld ad dede tomo 20 9 blaed oated amod ad 0 ; o) odazlut galc love 1 tabepoo d winenegar nd 1 tpoon od pa nto loodpr bln and w by to m aoh auce aon to tte Wth alt ad pead 8 wit the aa


75/130

e osous saad

_'Pep"20 mut

pu _ 20 minus

4 * 12 I "

300 (I O U300 mI p) o

id Jie of o b f nt

Maad1 O CUly pe

(Iik msla)

pooAtr. yout oiv 12 leo Jui

Ma a mig e ury pa, yogt ado P hie a nn-malliC d critaf ma an a r a last 1 ur

coc i a c, ra la fo

Ma th mran i af a r d. A to e o w h oraennd an Juic

R cke frm th arinad g anae, an trafer a fo-n ak hok in a pae v 190C (375F), G Ma ,for 6-7 mnu Ie a 10 a prehead gilnd oo fo : me tl amee Cvr ihfl 10 fO 5 te

Ro o te oader ad owe cdr eae fr gan n a 10 o. Tiy le Ie Spoo t oco to a ad he he. Tin th reeearae th t len juce a drzle ecoc Gh wh \he ed crand avan ve ialy

F aa iair, an atnati sngfor t salad wik tth 15 ml int)at i, 2 ta pegraaemla (aaIlbl 'rm M East strs and

sak, 2 alp wi inaand 3 tablsps lv


76/130

mk, fet & pine ut s

- PO 20m"n Ie

a !S mit

5 ( b) pum2 ,ofhy Ny-

20{ z bay

Ld lavs50 \2 o a h'l n ppr

2 boo tOt p

ut, 1r$

D

1 Ojn utar2 tabklpoons lam

viga

4 al ; 01

Skn ad desed te mpin u e flesh 2 \ i) sqas ad u m i a asting In. wr olv Oi, scaer oe he and seaso wsa ad e Roat e mk n eaYen, 190"C (375-F, Gas Mk 5 fO 25 mnues i ooe toug. eve e pumf tove an alow o g

eanwhile, mae dress 09. ;sk oe em inega ad ol d sel s

P te mixe eav a larg aa l, a ood mJ ad Cme i te e Dzze e eig an ss euly be TasI ir t sn pte, ai tatd nes ad see aely

Fr as i a sage & asa saladra um a abve, but USg 2 p sae ad y Co 250 9 ( l ee n! s J er.ai nd rfreh ld . Fieli 250 9 (8 z a y un olden add10 ae 1 an ad u I cpy Rmom te an a ra o kIcen e CbIne In a g salad oW, d 100 (3, ) mie bb d leae 60 o eae an an WI a W" Dl ve 01 an 8


77/130

aam ra va saad

e'PI,on le 20 miut

g m 3 its

rd pe4 a gypd

pppr, d C i

g st eeed ad

lo eve- es0g r

pe sized ees

btmut sq s bpeeed ded dCU o

2 tiv i. exra o dze

0 I p! bcvi

p pe ye

7 c:at pp

6

Pu all e etle in a an9 n an a ellwih te ol ad balam ingr a a hrbn t a ad pp a a apreeed " 35 G Mark 5 fr mu l h ook lgy crS.

t vgbs rom t v, w oolgy en oss Wh e roce Dizze Wh o oe e aoig a se.

F hcust ack 0 ab wt gtab

s ut 9 (' z) bur 9 { z)breadcub, 2 tabl ho ty2 blsos hop r, 9 oped parly 2 U\ ar clos and 92 o gd a es io rSSO bee S e h slt e whiz to e a moo ate. Rov the Idbtr rom th o esr, plae t ee p 0 poo pae a l I 0 0 m( inc tc. Pt h uter i th rgrr to lLHat 1 tableso egee oi n /e yg ve a 9 ht a l 2 4nt rac f lambuil gldn Co th lab a reeat ve1 C 7C, Ga ar , o abt ites ontil Jt cok throgh. m e lmb rom eoYn t a ee of buter e 6 ra.Co both racks nd a peat hot l untildn. ave o e or mint en lic dsve Wh te egeabl salad a above


78/130

mok on & poto

_

Pa: t 5 mut

Cg 2 i,

6(9 U Ib) ew pote

2 tm ape

: bM.\n

(-P"9 1')

2 tleo jce1 gt

rsradih10 (5 moke sao

of U$ta


79/130

apaags & oke saad

1 5 mnul mnt

liv il

I u { a

m n


80/130

grd vga aoum aad

Pre 1 inuts

i int

1 2 hr toatos on te

ie

4 roo ushos

olie oil

' couetes

50 asaus

9 8oz) lum a ee

essi

ble oYe leS alsami

ie

1 5 2

Pu th omtoes nd msrm in a roatng 1\drie w a' aess i ea o tawh a a peppr a i a hea oe,8-C (35F, Gas 4, r 0mnue.

a te orete I ao aou4 ' m Y x 'I a u e i a arge wh trm aparau D i 0 I a o a ad eer. Hea a ge p ra ig hea ad g e au ad gee.

Taer e apaag ad rette t t owi e er vegeae ad cok or a uer6-8 it

C e lm t 5 m es Heat1 ep e O a e yi e a emea a k e eee s t .

Mae he dreg y hiski h nd inega e ga o erng e owi e o over t ss ere.

Fo amon & haumi chee u 250 g zJam ito i sie. Ht aep oiv o ia age o r pa a he eee ugd nd . Dra a td wth kIt l ad de a a ma aterme ut it i ! aee e wi a ach e ded eh o

acado ee wt he a\um


81/130

roast mushoo salad

"' , tm 0 mtsC 0 inute

2o m$- ,50I (

3 1, taboumlc

iega

69 (2K oz) lre

bdbs3 $pOQofym p2 I o)mhedrlt,

wss pin

v

sil and epr

Or,;g

1 (3: o) o gt'

tbsa li oW

lspoons mik

1 54

Pu te sroms n a oasg a dne ver1 ablspon of te le il a e alsaC vigar.Ck in a eeae \ 18C (3WF,Gas Mk 4,fO mes.

Meanwhil, sea te brecms n a ba(9se wh e me eas. r ove e re ; an ,t sal a pe. lce i oyan cok r6-8mleS l ge CS.

Mak e ressig P e cheese, 01 an mik ,n a

sall sace ad \s ver a gee eat i e)e eaces a ng sstency aing iemre k i it is to ik

Traser e mss serving paes ad op Wte badrms Arrnge al te Keleaes to e de a drizl with the wr dreSSingSee Imei

Fo roas muhoo & prsiuo sala pace4 sies ros o a bkig et and k a preead ve 180C (50",GMa4. for4-5 mtes cy P6p e usro anradrb 8! aoe sev 1e sp pro ltoWit e musro> n l lae.


82/130

qd, fene poato aad

_ tli Hr 5 mintplus cooig

Cobm30iu.

5 9 (8 w ts7 fnl blb3 to;y 150 9 ) p squ 9 (3) wtC'US,

$pte _t p

Dssig

1 haLl, ti chop1 re cilideo d

"'-rid d jui01 1 lmo taloon chope UPI"t leapoon o it

2 oo YI 0

1 56

Pt Ihe oat i a aupa f lighty salted cwa brig t the boi ad oo for 1 5-20 u ornJI jt co hroug. D e pote ad avetem t L

Reei r for gah, c e f'ne intot we


83/130

warm tea-soke saln salad

Sr04

Flon \ 1 inutspl rSng

Cb> t 10 mnu

" Alon Illt, 1259 4 o

25 (" tt M

125 I (4 o re

Smoke mi

6 tabsps jsl teaves

8 tabsps sot brownsgr

8 tablep longgn ri

Dssing

1 a. fey choped1 grli cv fiey odthyme le.v1 toOijon r: teasps whit wine

vle ft lm. Ada e m the nod r CKgthrMil1 ml (3'0m) whie n,25mI(1 f oz) watera a er ga adtr er a getle hea t the gar h

Allow o c ompletely. Fiely lice umbe adt h iq and u hr. Remoe tecucumer from pk mix Wth te le 15 g (4o e ad eve wh th almn


84/130

chrizo & qa' egg aad

. I, 1 I mintesCo 15-20 u

3 T;ye i

20 9 {7 wj h

chorIzo u

1 f nn t

.1 gri mok. pril1 drid egno quais eg30 9 ( \ >by pMh

lev

1 bs aged shry

viga'1 bk! sder

r cap" in brn

2 hppd

chvs

1 6

Ha 1 tlespon of e 01 a age fng pa a merate hih al TCk c h hrO and yr ao 3 intes n rsp an den

A h n d ga; the in pa adntu ig r ' ntes b the nn wI r bu p'te s SIr n e papnkaad rgan a ee h ea

Bi sa wter t a gnUe se pLCra a qais egg m a sa sacer, en p t

ary to t g wate Leve 1 ute,then ee a sted pn a p ihnap Kp h g ! u a heain es

a d e spah av a sti t qikyo the hrzo xe it e re ve o anIe er viea Ag o s pate ci rsed a raned c nd o c h-3 qu es Sprke t g h e Ves ansee ediatey

F pnh, hr: & n ok 200 g7 ) uy accrdin h nu n a. aung a Wh 1 rd gha 2 uh gi an 1 apnin. Dn e a p te w. Prpae a asae, x h n rgh M h"

gi W 1 apn a hryv a e an rve Wh aqa1 ggs


85/130

rce J beans grais &

pasta


86/130

ss e saad

-3Fl ie

!

olme 3 it

25 9 h 6 r wie

r

2 1"

5 g il id e,

"er

1 IVQ 5 O & 8 CU i$aH e

250 8 0 k cui i -z


87/130

wam oo saa

atO 1 minut

us estig

g te 12 nu

25 lIreus ast

50 8 pe,

6 \>iv ll

si s o

rlic clves 6 rinte atioke

hes. l

4 ts ed it

rid juie lns d peper

rt lem r gai

Ck t pt i a sauea o I gy sled ongwte for aou mnutes o ang einns on the e Ad e thw andok fo a e 2-3 s uni e pea ada ae cooked Dn we

Mnl a ess oi a 'Q pa ndstir e snng nis ad ari fo - muntl soeed

S e sig oions ad gai :o e pasa w th

e aies i t rei i ss welle wth sl an pepr eve t s r10 nues SI i te eon jie ad eve e slaar arse w h leo

F w s ld w leo i etek r bucer to utel a cice abo 1.2 g2 Ib) o yo o t yse b cug do ebaboe wtu utin hog e breat adpss9 own o he ccen ten i. Mx taespoo lve l 2 alespons hod it2 aespoo chopp pars, he rin an ie 1 eon an at ad peper. Rb the mte ove heiken an a marinate a est hr lhe ce up, a iie i i adin a peeate e C 35F Gas a fO u 40 miute un thg Allow eken t e for 5 nute then cut it -szd

e e top of e pasta sd ove and emon edge


88/130

crab & oo saa

;tn'_ 15 iut

t 20iut

1 9 (3


89/130

e & ea saa

P t,' 15 ue

Co me

250 g (8 o Py UJ$

rr : cler s e 10 9 ": .

rsly

ress

3 o wew

egBr

!O O msar lva N peppr

70

Pu te lent I n a saepan, over It od atead add a p o Bg o e oi an co 'r0-25 nts ;1 Js t ! h. Drad rre in od watr, dr again and anse a large saa

Add h arot ad ce!y to h bol WI e l\ls.Crmle n eta ad e h arsle

Mae e e y isin te vinegar, sadan oil dd e dressing t saa ad ir 10

ome el eao o ae wih sal ad peppera ere md atey

For leil saa poached e & aaaspepae te leti as ave an abot 50 9( ) aspag ood s rmed, re andeerv. 5 { oz lK:d acta dea ehad o g l spy Sle h paand aspaags t 3 (1 '. ad hmt is Wt 2 tabepo hoppd sland 5 tablspo oe ol and seon th salt andpper T08S carl t omn ad aer tosrg plates t a softpaced gg on ach saadand tp h 1 alspn hlande sa 0op the egg


90/130

curied coscos salad

Pepn ime 15 minus

J 1 ane2 loid u ste 9 7 cs50 9 ( sult

0mI p b wr

25 9 B smkd

r ft

1 all rd i, rny

- rd pp. O

S id

ttes h

sll ch 01rde

rghy

p

72

Pu te orage Jue ad cy ase into a bl ads gether. Add he cosos, sltanas ad a tlepepr te po te bl g aer ortoether Leae o sad !Of 5 mtes.

Meanwhile, l te sk o e aee files adbrea the les Io large 'aes, dsardg ay bones.

Adde maerel oo, re ppper a tmatoes tothe COUC0S a togeter lghy. pnke rogyope orier OVe te to, s o to plates ad

serve mmedaely.

Focurred cuus sala wth lab utet, 4 aspoons aura yog h 1 asoonIl cy pase Marnae 1 2 lam es n hmxe Ppare h cscos sad as aovong e a(r Ha 2 aspoos eeao I a gddle a or a g ha a l eam o mes o ea sd n cooed ough.Sere he lam o osc saa anie hcpd coanC


91/130

bea, kabanos & epper salad

s-.Pewton ,.10in

pl

C u

3 pp h, a de

r l!, 1 tabolv ilI no, h e

9 3 0) k0sSge thly 8

40 (13 wICIna t.beOr 1get ens

draino msedlbesJnlamcviegr

2 table chpped

ndr

1 74

Puhe pr an chii, sknSd u, on a akgheet dr a hot gl ad ook fo 10 minutsOftil t s r blk Trasf t to a plibg, fold r th topto a ad le t ool eel offt si d se h sh

Mele, heat oil i a large, osk fyin pa,ad te oon d fy f 5-6 iuts un o Addthe sasg ad fy for 1-2 mines untl rsp.

Puthe Dans i a lar saad bowl. d al t

remanng grets an w See aadwth wau ea.

Fo eef ebbs wi e sl mx toghr1 teapoon die hl 2 ale we rdpppr pae 4 tabspoo o o 1 l sldonion I taspoo round c a 1 apoooud coad. ana40 g ( 13 oz) c n th iKtur o at la 1 hour, h tread mato o mtal o reoak woo wr alratigh eat wt p of oo an n pprCoo un a rhatd hot r fo 4 ts onach de ut cooke trough. Ppar h aad ave, OIUi t abao sauae ad rve wthte be kas


92/130

oecchiete, bacon & broccol salad

.

ao t 1 nts

C ius

25 9 (8 b:I

30 o oee

pt

5g (5o) pct15Q (5 z) e te

Oei" o Mayonna

(_ 1 2) tabpoo. ngl cra

ble tot uc

2 'o Wr


93/130

sane & e saad

p8rat 1 5 nut

ut

0 (3 z 2 120g X oz) C'

a

n tato uc

410 13 ngrll

5 em 2 ) u1 a no b f t rgly

gat n Juc of

1 mon

1 co tue

pr

78

Co te pe I a saue o atefO3 n rnay e n te mcrowavr 1 Yntes o ul

F te sades n nks a t tem a arsa it er se ad dra e lentls,die te a p te oio Ad te lelsa r n n to te sardIes temIt e sa wi n rid a u and alittle peper a ss tgeer

ee ee io leav ad arage te svg plaes. Son e sie saad tpa seve

o at a & lenl aa cus 0 7 bled aby otatoes in ter sns ad ue in a bang i w 2 9 7 oz cetmates Dize wit olie oil sa and e ad sigs tyme oas n a p"eeatd vn 0(375F) Gas Ma 5, unl den and crispy, teaw to col Jus war Meawle tghe3 tablesos cped arsly crhd gaiccle te nnd and Ke lemn ad ablespos oi Fry4 res sarde ilets in a hot aor mines ea side r util de M ea an ates Wt 75 en$eVe Wt e sarne e n t te hmbding er


94/130

cvha & al sa

earn!e 5 inueCoi 20 ins

we25 [8 os

5 oz chrrt

25 oz mokd lon

psl

Q p dl ll peer

ssn en a ol

1 80

the buckwha a saean v W cowae ad ad a ih of at Bng t oi aok fo minues nil 51 r ad not msyDrain uder ug ld waer and reo he 'oathat acumu:as g wI-en cooL

Bi a lae saucean of ltly sa: waer o eboil ad lanch he rooli oet or 2-3minute.Refeh in col wae a dra.

Mi the hery m wth bcweat a

occol a large sala bw S saloa ad the bwl wh te ae ha f f

Mae e esig b whsi te leo juie adoil Pu te re v t sa'ad. i ly cbie d ss te wh lt an pp.Srv imily, grni wh te reaii il

F soed alo & s ee alad anad fh 40 oz soe ree vainludg sgar ap ng asparagree eas and peas P te veetale i a lagesalad ow ad a 250 fiy slied smokedalon, fnly ded re oo, 2 tabeoonshoped arley 60 (2'o) wateress ad taleoons olie ol Season to tte W saad ee and mix ghy. I a bwl mak a

emO e frahe dre y iking ogether4 aleoo me rahe the rnd and Je of lemo 2 tablespoo hoe d, talssoli and sal ad ee re the desing vethe salad a ee


95/130

w ea ea & ppp sa

_ \n "e mnut.s

ps c

e 0-5 nes

peppes, ce

4 os ve0 ep bsmc

eg re wn vneg

3 es Snded pese

4 es er

: . 4 (3" cnne bs c

es cpes ed n fy e4 ceery sks ed25 9 (4 w) ee ceese cs e


96/130

puy lenti saad & salsa verde

Sle 4

rp"O t 1 5 nutCoklgt 45 inut

1 o. l

1 $:lo, l od309 (10 o Py ls40 mI ( } vegeal"'

9 (7 o hey

oa, ppdb ofs ons fi

S vr4 s ppd

xe e u

al orr d

hes

1 l cr' Ld

2 anhoy ll' (


97/130

farale, omato & pest saad

ves 4

reton 1 0 ins

Cook I 20 minuts

4 9 (13 w'rll. a5 lspoos asi s

e e)

0 3" o r10 s-lshed teS

sll hf of bl I.vs

6 Io Parmses g

$ a r

1 86

Cook the pst ,n a larg aucen of biig watrf about 10 mn or acd n t th itu h pa


98/130

wild rice & turkey sad

Ses

PrpaatOl 10 mnut.u c

Col 3D mius

09 (1) wi r.

gn ps, f_n .hed

75 ( z) p u

rn nd juico 2 rgs609 (: oz) Wbe

ab ve

: ae chd

sey

4 turk fiets ea/ u

125 9 (4 0:)51ad pep

1 88

Cook th re acding to stucion o tpack ad alo to o o oom peatu.

Mht t appe (,10 e c WIt a tge nd ad JI ad te Ssoo a w at ad ep

Mi tote e Oil ay C e fiein e o i eta a e M timidur. Hea a pa i I 01b \oin a oo t \e 2 re o eac"

de i he t, a 'ecs ex o e saa ad see ieda

Fr tky cirus ork op w wid re d and U o 1 oa 2 aepoane aaad 1 aspoon ace aI abepoo i a at a ae fpan ove a eat an ea 4 cop aabo 175 (6 oz) fo 2 e o c side Ph op o a foind ba e and e e aade oo n a phad on 80(35F Ga a 4, fo 1- e ni oodtrough. Pepa aad as ao ad eve opped e po op


99/130

psta, crab & rocke ld

Sve 1

Ppo 5 mine,pu 'ng

Colime 1 0 minue

50 (2oA st. cha _igato

B in jk e

2 t.s008cI6e alhe

9 (3 c l,.'

8 ery totos

handfu f rocket

1 90

i o t I pa lae .

i o h li an i ae na 'n a owAdd l s aa

Ad ot bl rol oseytn o ad se.

F aa l ih & chil o p

a ab_ Dain140 (4'

n n mxu c paa an iy op1 il n p wi in ui o 1 2 blpoon o a aul f la n 2 alon li ol h a a .


100/130

puy lentis, smo & l saa

_'\aa> bm8 iut

pl i nd illm 35-40intes

50 Ib) .n le!2dy li we

4 r pr "

15 P lenl aI dl p, bJh png o

l

l e or qe

e

Org2 ge hls &ee

cnopd

r offlt le

prley o

halodil hope

2grli lv1 oon Din mtrd

8 lon8 jui

I oie01

9

t the a n a seet of i a n ovr tewie Gathr p t f ad 'd or at t op t aLla on a ng st an ba n a reatd oven,'WC 4, Ga Ma 6 o - m tkd Alow 0 c the lak, oer and Cil

r pepr an awa S folwing eIsns page 7. Reseve te ppperjce

Make te resi i te chi'lies, a, il al custrd ad leo je In a od prsr

sot. With to nng ne n t il tte ucr is thI.

t th lils and a lae saepn wth plen oatr rg to te bl, ten sme gnt r 52ne l ked u stlr t te t. Drate ad ae a wih te red eppe dhei j a he ad st o the nngis Seas it per t tste

St h ressing in the es n llw t fuse.To sve, : the letls aed aln andy ix thug the lentl an d. a eeo jce an Ie eaining nng ins

F l ala & re tato l 40 g(13 z new otate fr 1520 i. D ancol gl, en lightl r Mi i 4 taleonlv i, tlep mal capes 1 unc lIedng ni a al a ppper. Prpr tamo abov and a oug e ptaA a aful 01 pped dl a 10 g ( ozwaercr. e WIt lem ie 0.


101/130

bga wea saa

S 4-6

PJrn t 1 m.

1 9 (5 l wht 9 (13 eT

tomtoe d>d

6 pn in

1 u f prle

n mint pepe

n n alpice

n nn

juof 1 e4 aln lve01

Pte gar weat I a bwl and vr w wate Leave t stad r a es

al, ae e desng y whsg eherthe alspe, ina e ue n 0

Strine bular wea tough a fine sive ad leae

10 sad or 5 tes, sueez n9 out a m wae

a possbl. Add the tomates spring os, parly

a in10 e lgar hea Add th ressg d m

well $en wIth st a epper t tase. Leavg te

saad n te ergato or aew hoWl ens fye lavurs.

r lar a sala t hle illed apersre e snapper ies diag ea sde.MIX tgether tes gr uin, teasuri, 1 tes gger 1 teaso te i a ie 1 e d2ablespoons ie l Pu lemo slces nse te

s d ub them with te spce xure Put te s

der w gil a fr 20-5 minutes, urg

hal way throg oking ul pque b s Jy.

Pu te bulgrwhe sala n a lage seving late,

arangetlgled sape to ad serve.


102/130

msroo & oa pasa saa

Pt!ln 20 iut ut

9 iot h

l

a ro

th taspo_ b5 9 3 Pra

l 9 (3 ) p tspnl oli 5 9 ( m

hroo ltu otollo

rl eoy, crushd5 pr

Mi th Uwin th her Pn a aowl a ssn st wt lt a epp

Ck t pata lge spn f bO i wtrfr 10 t r 9 Ih itrt aet util I i Jut ter.

Mil l e ushrs H l lag fry a e ign he 'y thsrms o 1 nut. A t rshe garlCsasn wth st e ppper k fr nes

Drn t ke pst th usrs stthogh Ie t Ku a x wll Sewth r pp hrbs Prs f

Fr pancta ce srm pat ut 20 (7 0 tta b f ui cpyA st tgh w hri thrgh j (3' bb n N


103/130

c a & ac ea saa

n!"

/ ues

ob

5 8 oe$, Mve

40 9 1 3 o n dd d sd

1 onon, fiJIy o

d dCd

& cndy

Dn

j 0 1 : sd ol

2 d TK ae

198

Coo e o cbs n l ate or 710 ol bey er funnig water e a the ees h a kne. Pu the eel a large bowW te tae b bea n d aa m w h e cOiander.

Make te ds 9 by mng togeher e mejLe, a Taao

Drizle he re ove h sa.ad, s reuly omne d sere mediael.

Fo cii prawns with cr & bl bean saad,ely chp 2 gc lves ad desd a nel co2 lng e cle ea 1 tablepn vegable ln wo r rge ng n ve a g he a 24 peee b\ele raw w h tas ry or nte the the grc an ch le r a uhe te ut U ce thrgTu e hea d str hrugh blesosppe cnaner. erve he aws ove the ca bc e sad ase wth etra cndeleave a le wedges


104/130

chickpea & er saad

_

Pearl! t 1 0 m

p li

Cg le 10 e

0 9 (3oz ulgr whet< olve oi l'spoo len Jc

: loppd fl\le prley

absp pp 4 (13 ) chckp."

r d &

1 I (4 he

toe, h:

be cpe ld

o

3) cucr5 9 (5 e. chelt ppe

200

Pthe bar weat i aprf ow ad pov 5uic" 19 water Jt cor. t a nil water a en aorbd. I y wa gIe a fuffir h to bar wa tanf i ta taer ad a or5 i. rad p,atet ool

Mix ter t e o lo JU pae a '1i a lar ald bwl. ea to ae w a ad Add t h hikpa, ato o a

ar wDic te ucr a e bow. i wl aa te il t i to av r e ce erv

Fo beetroot & hiea sala o 15 0 g(5 ab cr wh 40 (1 3 z ised andraine pas 00 9 7 0:) peood addic eeos a large i bowl Ct aei ha ad p e av o a ot rdle pnti glden ad a Squeee th e it sm wl a d 1 espon car oney a3 tabspoons iv ol. Wis oer t drsshe sad lihy ad crl over 50 9 5 o) e


105/130

cce & cey oto ld

p e 15 minutes

p _ Ii 1- hours

20 rie ip0 (1 oz


106/130

soi, swe ptao & bacn salad

5_&4-6Prnta.20minuesCotie 30 iutes

2 lswt ottoe.

pl a ! itoId

!oliv oil, plu

xraf nlg20 9 (7 o smod sak

5 9 (8 o) risnl r or.opsa

0 9 7 0.) fzn s10 ! el chees'small bunch f i, chp

sal a ppr

204

Put e swt otats a are 39 seeta dril wt oV il ad sa a pepr Bae ia reated , 190C (375F,Gas Mrk 5, for20-25 te til jt cooed trog.

Finel c te a. Hea a arg fyi a or ah ha and y t ao o 4 i:es "t glda csy Drn on i pape a eee

Manwhile, co the asa In a arge sauca 'Ol watr f 10 es or aordng to isructos o t a A te eas n co fo2 mor ues 8 a

Rmov weet tao fo oe ar iKw asa a as d e aO ad uloe h lta sig e 1 o for as A: aoos oi a e \ aoe wl as w th rsed a an fetaa serv

For cjun ie & ii sld rze2 bsssl i reats with oe l a prneover 2 tabsps au seasoi. eat a rng aad y the i or 5 mnut on thr d coed g Tnl ce te hke ad srW th n saad a aoe.


107/130

fu


108/130

mx by saa

s 4PrtOn Te 1 mites

0 9 stwberies5 9 rsris! 9 5 blubrris5 9 blbrs& lil

h ssr

tabe8OS elerle.

SV

208

Hull le rwbe W he riend dr wel

A the he i t e erre w\ teerwe s rflly see eoedw the eseve n sgs.

Fr war brr sala diute 100 ' Il ;)ldlwer ru in 600 ml 1 t) wter dd 50 ( ) se su d in to he oil hevbsd sep. Add 00 (1 sweris,250 9 8 oz rspberes, 50 9 5 z blebrrs nd

150 9 5 beres reped s bo to thep d rn f te het. Le brries col silyte serve with vl ice cr The errie wl keeor to 5 dy i the syru i te reriertr


109/130

exo frul s

6Pn muts

1 lre iM\e 15 )

1 y b 091

o Ii

jc 1 limi SPrigs c

2 0

ee ad e e pepple and the fles iomall edges D he 'e th he aay efureoig te eed th a spn. P e ieapead pap in a e l

te pass frU n hlf ad srae he pp othe bL Ad e lie jie, ix reflly and ervedeed h m g

For ge ieape ie ugar pe a (3 Ib) pl ad t t t quE reOYg the

r. Cut h ter Into 4 g !e ad threade eta reed den kee Pte rnd lme 1 fd rer and add10 ( granted g Whz rely theprad te g o a bag eet d leae t d)tr last 1 r Hea griddle p a edhet d k te eppe f 2 int eahde tl gde nd elzed. Spkle with telme ug d see. Ste nud le gr in dry atg ane.


110/130

ciu saa

-6Pepat t -2

ine, pl at

C te nue

Ofe

Sam1

2 lime

4 blod rae

ry grape

109 ( oz st. g 5 I ( i! waM

2 2

Rm Ih rid r he 2 ags an e 2 suin a zsr. Pl all Uit a kf carl al t . h rae ad saasa t s b ra grape'fUlRserve s h d l nd orra ad rst t a sapa , sar ad a ad o ov a ' hea sirl ar >a dse. F y er a ae sa refra r at ast1 br s. Se ad Wi tersvd r a n

o Gand Mare a s 8ala ix 00 9 (3" o) ae a J arn 2 a an 5 l (2 f wa a ala-a saa. bl th r a w a r lq b w-r On t rrt ra a0 l 2 z Ga Mar e saa a r


111/130

hubab & stawbe saad

IS

PrE\1On t,me it

Cg 10 20 mius

Q (l ib) rhu'125 4 ct sg.5 I


112/130

pced fru alad

-,Fn mns,

plus I Cn t 2 minuts

1 ill p g

c' u

1 I (6owatr1 h diNI

clemnM'$: phs IQp l17 5 9 (6 oz bI.rri

2 1 6

Ue e a smal, sarp e se e a aod leghays roug 10 he ee Pt h surand aer I a saepa ad ea gey l esug dissolvs Halve d deseed e ili ad addI t a W e vanilla d ea ge fr es en ree e pa he ea andleav e srp o .

C aay e rd frm he leenines ad I hefes Reoe e ses fr he peaes an slie

e fes. eseed the e a e les osal ns sain e s.

th frUits in a sein dsh a p ov he waryrp, sai te l an la p. Leae tesp o l ct en oe ui saad ac e ea o eVe Deae a alaod ke

F spied i ald se w e aboer alad ad 10 te sY1 1 len gra a ina ad bnJisw a ea endeier 3 ar ieeaes a 2 em Inc) sh o giner peele adr slcd A ese h he ad rep ne wa.


113/130

pae fr wi gnge ss

6-

Io 1 5 n tn

20 9 (8 ) St 4 nt) r anl O xra rdr",og k

4 a4

o r

a h&

3 n b


114/130

x saa

6-8'on 1 5 t

tl W l g r 2 b3 iwirit2 9 7 trr 5 blubi

22

P d dd boh o a lio 1 in ks In a l bowLl nd d ppls s hbaaasAdd 10 h bwl h mlo

l Wu d io os ddo bowl a h rs a x r r.

c ft alad pai ft a,i gter 4 blpn 20 ml do cm d lpoon i I wl il t f.Gntl ol i h plp o 2 io fr S nl W xc U l


115/130

cees wh camo crb

-6

t 1

pls 2 u

1 (3 b) i 20 9 8 Sgr40m aer1 i d2 clvs

ora lto

Cml0 9 2 fruit loH nsld btra nmo po casr sugar

n abIci sugar5 " t whipg

rm" tinno

Phe cees a a t sa i ahea-ae aea a a h e, alla d,lves d ange eel. Bn th tricasoaly he r he sy ver e cerrie.Leae co

Ma the cmle Cul Ioa /1 1 m Icdce. Mel he ter ad drizze ve the f loaf xogete e Ia a sa a rie e ef la MX el, nert a an sheet a ck a reeate ve, Mark ,o4-5ts n gl a r. Reove ecrble f te en a al

Mal ake the iao cream Si he Iingar vr the ream, a e a a isk eakfom

S te cees W a ma at yr asf o he cina cream ad a srl herit oaf rmbl Dc Wh ss e el.

F la & ia sac r h the;e e 10 ) oe aholat (use hte W pe ass 1 5 l 4 I j re ad

teaO mna a hvyseae a l hea. St th t all hl86 IS t glsT o! the hea a rOlve. Preare he err ae ad eve h a dle f hlatcmn


116/130

wr salad

P'a .e iuesog le30 minu

O 9 ( ., 10 9 (3: ICl

dr hes

1 9 rayOre pear.

10 (3 z) ,-ee ples

10 9 3 roeaie rcts

9 2 rd0uri&dfig

mo s4 sn 1 lemn

0 9 (2 z le gr

To eNeGk ygaroey

22 4

Pt t prs a t ra-o-at ri , iao slick.ls, l ri gar ia sapa a or wit ol wat St ovr amim a a r o 15 t til r I plmps

R t r t at st t rUt,rg lq iag t iaostk t t !i o at or miul r.

tr t is t th p wam t hou CN wit m yog a a i h y.

Fr rast it rit ala cr a uar ars a 3 aps a pt hm a vproi Ha a sto 3 pms a t wth 5 2 o) r ( o)fz crai a a a 4 losDO h f wh 5 2 ) a , pkl wh 5 2 o s bow Ba a pa , 1 80C 35, Ga ark 4r 20 m wi k oa


117/130

fruit d with eon g p

46Pp e nut

l coI"

i int

1 ( fhrtginer, ed d

1 mngrslk ll "1 3" er ug I 1) wer2 P''. l

2 ags. l

2 guaas. ed1 2 9be oast

ou

6

P gmgr g gr an e ita small hea-se e an smer r5 is Remve fr h t a'iow o l h flsh lng g an put emin Ct Ihe manoes an g lg n e papya h 3 alspons :h p an oin rlr sala o sng , l sm f Ih g sup 8' in ih Ie

oase nF sd t r h fu l ccont, drain aa ce a plff h uer ogh hs Rn ang brkn he oc Oc aeoug h y tem Ia o bg s n h en ( G 6, l le br


118/130

rgred r wt c

S6-a 1 mt >e 1

1 e d

p Che rid

ll1 le or

ll e

228

Cui te an int ,nch iee an ct thepneaple in smal wees. Je aanas intthi sle ee e !t n t eal esaewoen skeer aeat e frui.

teter te an aH an se e

ha dde an ei eat a gnll eslewes n eac e 3 ies ntl gle 8araelie. eoe te sees frm the eank wi e a cli ix an seve

Fo vaa sea salt o accpan carle sewe crape e sees 1 vanla o asa w aesons sea sal. r me wel an eae nuse a la 2 u


119/130

papaya, e & ad aa

ralnlme 15 m llMt .

l gCong3-5its

3 m Y

lis s liht bn

a

5 9 (2 std blndlds

li , dc

salad cook book

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Transcript of salad cook book