Download Good food: healthy family food by Cassie Best (editor) PDF

By Cassie Best (editor)

What can be extra very important than retaining your loved ones fit? maintaining them complete, after all! Do either with this variety of scrumptious recipes, delivered to you by way of the specialists at strong foodstuff journal. filled with recipes for major classes, truffles and starters, and with a company eye on foodstuff, this cookbook should be a life-saver within the face of that consistent question—what’s for dinner? each recipe comes with a full-color picture and has been triple-tested through the great foodstuff staff, so that you can preserve the troops fed with none system faults!

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Use your hands to stretch and knead the dough for about 10 minutes or until it’s smooth and springy. Add a little extra flour if the dough feels too sticky. 2 Brush the flowerpots with oil and line the sides and base with baking parchment. Divide the dough into five pieces and shape into smooth balls. Put one ball of dough into each flowerpot and cover with cling film. Leave in a warm place for 1 hour to rise. 3 Heat oven to 200C/180C fan/gas 6. Remove the cling film from the pots and brush with a little milk or oil.

Swirl the harissa into the yogurt and spread inside the pittas. Fill with the beetroot mixture and wrap up ready for lunch or eat straight away. Great served with a healthy shake. 5g Rainbow tomato salad Simple, yet stunning. Serve with cold sliced meat and bread for the perfect lunch. TAKES 10 MINUTES • SERVES 6 1 kg/2lb 4oz ripe tomatoes of various colours, shapes and sizes, at room temperature sea salt, to season 2 tbsp balsamic vinegar drizzle extra-virgin olive oil handful basil leaves 1 Slice the tomatoes and arrange on a platter, then season with a small pinch of sea salt and some freshly ground black pepper.

TAKES 30 MINUTES • MAKES 6 300g/10oz self-raising flour 1 tsp baking powder 1 tbsp caster sugar 2 medium eggs 300ml/½ pint skimmed milk splash of oil TO SERVE blueberries, or pancetta or lean smoked bacon and maple syrup (optional) 1 Mix the flour, baking powder and sugar in a large bowl with a small pinch of salt. Crack in the eggs and whisk until smooth. Add the milk while whisking. 2 Heat a splash of oil in a non-stick frying pan until hot. Add ladlefuls of batter to make six large pancakes.

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