200 Super Salads: Hamlyn All Colour Cookbook (Hamlyn All by Alice Storey

By Alice Storey

Hamlyn All color Cookbook: 2 hundred great Salads presents 2 hundred various salads for each celebration together with fit summer season salads, unique fruit salads and hot salads for wintry weather. attractive pictures and transparent directions make this publication ideal for each cook dinner. awarded in a convenient structure with easy-to-follow recipes, two hundred tremendous Salads is excellent worth for funds.

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Extra resources for 200 Super Salads: Hamlyn All Colour Cookbook (Hamlyn All Colour Cookery)

Example text

Place the onion in a mixing bowl. Top up the pan with 1 teaspoon of oil and sauté the zucchini for 2 minutes, or until lightly cooked. Place the zucchini in the mixing bowl with the onion. Top up the pan with the remaining oil and sauté the capsicum for 2 minutes, or until lightly cooked. Place the capsicum in the mixing bowl. Add the cooked rice and salad dressing to the bowl and mix until all the ingredients are combined. Serve warm or cold, with a dash of soy sauce (if using) for a fuller flavour.

Remove from the frying pan and set aside. Sauté the zucchini for 2 minutes, or until lightly cooked, then remove from the frying pan and set aside. Top up the pan with dash of oil if necessary and sauté the onion for 2 minutes, or until soft but not brown. Add the tuna, cooked capsicum and zucchini and cook, stirring, until warmed through. Remove the pan from the heat and mix in the chilli sauce or mayonnaise. Season to taste and serve topped with soy sauce if desired. Serves 2 Rainbow Beach garden salad 10 minutes 1 small green capsicum, thinly sliced 1 small red capsicum, thinly sliced 1 medium carrot, coarsely grated 70 g cauliflower, cut into small florets 1 small red onion, sliced into thin rings 1 small zucchini, shaved into thin strips 5 medium lettuce leaves, shredded �⁄³ cup salad dressing Place the capsicum, carrot, cauliflower, onion, zucchini and lettuce leaves in a salad bowl, saving a few zucchini shavings to garnish.

Lower the heat and simmer, without lifting the lid, for 20 minutes, or until the liquid is absorbed and the rice is tender. Stir the rice towards the end of the cooking process. Stir in the grated cheese, season to taste and serve. Serves 2 Oodnadatta stir-fried rice 35 minutes 1 cup long-grain rice 3 tablespoons freeze-dried peas 1 tablespoon olive oil 1 egg, lightly beaten 1 small onion, finely chopped 60 g sliced ham, finely diced 1 small red capsicum, diced 1 small carrot, diced soy sauce (optional) Cook the rice in plenty of boiling water for 10 minutes, or until tender.

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