Taking stock
Used for poaching, to make soups and sauces and to enrich braises, casseroles and risottos, stock can be homemade or bought in various forms. A rich, brown glossy sauce made from reduced veal stock and used to enrich other sauces. It is available ... [... more]
Australian Womens Weekly |
Moroccan Spice Mix: Salmon, Salad and Couscous - IAN ...
The Moroccan spice blend can be used for casseroles, as a marinade on lamb cutlets, tuna or salmon steaks or even chicken. INGREDIENTS Combine coriander, cumin, tumeric, paprika, cinnamon and chilli powder in a large bowl. Rub the salmon with the ... [... more]
Australian Womens Weekly |
Angelo M. Pellegrini
First issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, Angelo M. Pellegrini inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook ... [... more]
Random House |
