Can’t Cook Want to Learn
You can cook it all - really you can! Cooking isn't difficult if you have teacher and cookery writer Carolyn Humphries to strip away the mystique. With her book, good food at home is now a certainty. It's like having mum in the kitchen to teach you! We start with the very, very basics and teach you how to become a good cook. Real, healthy food is now a definite possibility for you at home. We focus on the right timings in the process of cooking different main meals with all their trimmings. You will learn everything you need to know: what to cook, how to cook it, in what order and for how long. All you have to do is keep repeating the process until you can remember it without the book and you will have become a good cook!
until bubbling. Sprinkle with salt and pepper. Cover with a lid and transfer to the shelf above the centre of the oven. Cook for 20 minutes – no longer. Put the plates to warm in the oven for the last few minutes. 9 Remove the rice from the oven, lift off the lid and stir gently with a fork. Spoon the rice on to the warm plates and top with the chicken and sauce. top tip! You can vary the flavour of the rice by adding a small grated parsnip or piece of grated swede (rutabaga) instead of one of
peeler or sharp knife, if necessary. 2 Cut in half lengthways. 3 Hold between your thumb and middle finger and cut into strips. 4 Turn the vegetable, still holding it firmly together, and cut at right angles to the first cuts. For larger dice, make the cuts wider apart. For smaller dice, make them closer together. boiling potatoes and root vegetables 1 Peel thinly with a potato peeler or sharp vegetable knife, or scrape, or scrub, as necessary. 2 Cut into even-sized pieces. Leave
and cook, stirring continuously, over a gentle heat until piping hot. 9 Spoon the pasta on to the warm plates and garnish with parsley sprigs. Serve with the hot garlic bread and the green salad. top tip! If you don’t want to put the oven on, make garlic slices under the grill. Simply prepare as for garlic bread but cut the slices right through and spread each with the garlic butter. Put the slices under a hot grill (broiler) until the butter melts and the bread is browning at the edges but is
beans, a sprinkling of onion granules and 2 tbsp black treacle into the juices in the tin. Lay the ribs over the top. Cover with foil and return to the oven for 40 minutes, stirring once after 20 minutes. Put plates in the oven for the last 10 minutes to warm. 5 While the ribs are cooking, make a green salad and French dressing. 6 Spoon the ribs and beans on the warm plates and serve with crusty bread and the green salad, tossed with the French dressing. salmon puffs with tomato and basil
complete, everyday meals. It tells you exactly what you’ll need, shows you how to prepare the ingredients and guides you step by step through the cooking method so that everything is ready to dish up all at the same time. There is no fuss and no frills, just your favourite meals – and many more besides – ready to be tackled with ease. This book is about cooking, starting from scratch. So, in Your Storecupboard, we show you how to build up a collection of useful ingredients you should keep in