Cook Up a Feast by Mary Berry, Lucy Young

By Mary Berry, Lucy Young

This can be the must-have pleasing cookbook. "Cook up a Feast" provide you with one hundred fifty foolproof recipes ideal for each special day. With effortless to keep on with step by step directions from scrumptious celebration bites to attractive muffins, Mary Berry and Lucy Young's effortless suggestion will warrantly relaxing wonderful whenever, from the best way to plan a celebration, to menu planners to help you select the simplest dishes for feasts or themed events. there's lots of nice recommendation that will help you organize forward - cooking for neighbors will continuously be a excitement, and will assist you deliver to existence the get together you've dreamed of.

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Extra info for Cook Up a Feast

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We use filo pastry because it is much easier to roll than shop-bought pancakes. Duck and hoisin spring rolls Makes 18 1 boneless duck breast, skin removed a little olive oil salt and freshly ground black pepper 6 sheets filo pastry 50g (13⁄4oz) butter, melted 3 tbsp hoisin sauce, plus a little extra for dipping 1 ⁄4 cucumber, sliced in half lengthways, seeds removed, then cut into 6cm (21⁄2in) long matchsticks 3 spring onions, cut into 6cm (21⁄2in) long matchsticks 1 Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).

Fillings for tartlets Rare beef, beetroot, and horseradish ⁄2 tbsp olive oil 225g (8oz) fillet steak 1 large cooked beetroot, coarsely grated 6 heaped tbsp creamed horseradish sauce 1 Heat the oil in a frying pan, add the steak, and fry for 3 minutes on each side or until cooked on the outside and rare on the inside. Leave to cool, then cut into 48 thin slices and arrange in the tartlet cases. Sprinkle with grated beetroot and a blob of horseradish sauce. Goat’s cheese and Mediterranean vegetables 2 medium courgettes, cut in half lengthways and thinly sliced 2 red peppers, halved, deseeded, and cut into tiny dice olive oil, to roast salt and freshly ground black pepper 100g (31⁄2oz) firm goat’s cheese, cut into cubes Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6).

The flavours will get stronger the longer it keeps. Not suitable for freezing. DIPPERS Vegetables are the classic dippers and always popular. Our favourites are peppers, carrots, cucumber, fennel, and celery – all cut into matchsticks or thin slices. Halved baby corn and small Little Gem lettuce leaves are also ideal. If you’re serving crisps, tortillas, or bread, choose plain varieties so they don’t overpower the flavour of the dip. Toasted naan and pitta bread are perfect for dipping. Breadsticks are inexpensive and come plain or flavoured.

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