Much of my weekday eating contains neither meat nor fish . It is simply the way my eating has grown to be over the last few years.' Chop the apples. Melt the butter in a large, shallow pan – I use a 28cm deep-sided frying pan – add the apples, cloves and cinnamon. Cook over a moderately high heat for 10 minutes, covered, until the fruit can be crushed to a purée. Stir from time to time, letting the apples colour a little. (If they get dry, add 2 tbsp of water.) When the apples are soft, stir in the sugar and watch carefully as it starts to caramelise. Remove from the heat. Let the apples caramelise a little here and there. They will take on a pale toffee colour The exact texture of the cream is crucial. May I suggest you whip it to the point where the cream slouches, rather than sits up straight. An overnight sleep in the fridge, tightly covered with clingfilm, will improve your trifle. Patience will out. Besonders imponiert hat mir, dass viele Rezepte für zwei Personen sind und manche für vier Personen. Das fand ich sehr praktisch, da in vielen anderen Kochbüchern die Rezepte für mehr Personen ausgelegt sind. Die meisten Rezepte dauern auch nicht länger als eine halbe Stunde.

Nigel Slater: 10 recipes from my little black book | Food Nigel Slater: 10 recipes from my little black book | Food

This one...I've spent quite a bit of time with it, because I do find the flavor combinations appealing, and the photos are nice, and most of the recipes seem very simple. And I really like how Slater includes additional ideas or ways to change things up for each recipe. That makes it feel very flexible, and like there's a ton of inspiration to be had. But at the same time... Why I like it: For those days where I can’t really be bothered, these recipes are so easy and speedy that you don’t even have to think about it. Plus there are only 5 ingredients to each recipe, so it’s relatively likely you’ll be able to shop them, even during a pandemic. I froze the leftovers and they reheated nicely and made great breakfast sandwiches. Heated enough to thaw (300°F, 5 min in my steam oven, maybe wrap loosely in a regular oven), then split, toast for a bit to make sure it's all warm, then add an egg or sausage patty or country ham slice. Still soft-ish and pancake-like. Or toast longer and top halves with egg salad or smoked salmon or whatever. Uninspiring. These recipes don't make enough food for the eaters in my life. And there was a LOT of dairy, which is off-limits in my kitchen.This version of me eats beautiful food called simply by the main ingredients: "butternut, feta, egg," for example, which is "Crisp, light, sweet, salty." (Ahem..."Makes 9 fritters. Serves 3"...in case you were wondering.) Or "onions, taleggio, cream." Or "beet, lentils, garam masala." Cooking and eating are both sensual, leisurely experiences, accompanied by fine wine. Sell by dates. I know I'm not the only one who doesn't pay attention to them for jarred items because we can see/smell when something is off. Apparently he's throwing out Tahini when it's reached the sell by date even though it's covered by oil and can't really go off? It seems weird to promote this.

Greenfeast: Autumn, Winter by Nigel Slater | Goodreads Greenfeast: Autumn, Winter by Nigel Slater | Goodreads

full of vibrancy and brilliantly simple ideas, it'll keep you going all summer. Our only question: Why are there no corn on the cob recipes?The recipes are Nigel's characateristicsimple home cooking, developed with James Thompson and photographed by Jonathan Lovekin. The book is illustrated by Tom Kemp and published by Fourth Estate. I could read Nigel Slater's books all day, and when I go this book, in July it came to work with me for a week. It's beautiful to look at and exactly the kind of recipes that work for me - less instruction manual- more guidelines. Very similar to Eat: The Little Book of Fast Food which I think is my most references cookery book. Peel the mangoes and cut the flesh from the stone, then puree in a blender or food processor. Spoon the rice into dishes, add a pool of mango puree, then a ball of vanilla ice-cream. Finely grate the lemon zest over the rice and ice-cream. Cookbooks are typically nothing more than entertainment for me. I look at the pictures, pretend I could make those things if only I [insert excuse], and then move on.